Description
These Mini Bell Pepper Loaded Turkey Nachos are a delicious and low-carb twist on traditional nachos, featuring lean ground turkey seasoned with bold spices, nestled inside colorful mini bell peppers, and topped with melted sharp cheddar cheese, jalapenos, black olives, sour cream, and fresh cilantro. Perfect as a healthy appetizer or snack, they are baked to perfection for a warm, cheesy, and flavorful bite.
Ingredients
Scale
Turkey Mixture
- 1 lb 93% lean ground turkey
- 1 clove garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
Nacho Assembly
- Olive oil spray
- 21 mini rainbow peppers (halved and seeded, about 13 oz seeded)
- 1 cup sharp shredded Cheddar cheese
- 2 tbsp light sour cream (thinned with 1 tbsp water)
- 2 tbsp sliced black olives
- 1 jalapeno, sliced thin (optional)
- Chopped cilantro, for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 400°F and line a large baking tray with parchment paper or aluminum foil. Lightly spray the lined tray with olive oil to prevent sticking.
- Sauté Aromatics: Spray olive oil in a medium nonstick skillet and heat over medium heat. Add the minced onion, garlic, and chopped cilantro or parsley, and sauté for about 2 minutes until fragrant and softened.
- Cook Ground Turkey: Add the ground turkey to the skillet along with kosher salt, garlic powder, and cumin powder. Cook the turkey for 4 to 5 minutes, stirring occasionally, until it is completely cooked through and no longer pink.
- Simmer Sauce: Stir in the tomato sauce and chicken broth. Mix well and simmer on medium heat for about 5 minutes to allow the flavors to meld. Remove from heat once done.
- Prepare Peppers: While the turkey mixture simmers, arrange the halved and seeded mini bell peppers in a single layer, cut side up, placed close together on the prepared baking tray.
- Fill Peppers: Spoon the cooked turkey mixture evenly into each mini pepper half. Then, top each stuffed pepper with shredded sharp cheddar cheese and optional jalapeno slices for added heat.
- Bake: Place the baking tray in the preheated oven and bake for 8 to 10 minutes, or until the cheese is thoroughly melted and bubbly.
- Garnish and Serve: Remove the tray from the oven and immediately top each stuffed pepper with sliced black olives, thinned light sour cream, and a sprinkle of chopped cilantro. Serve warm.
Notes
- Loaded mini bell pepper nachos are a game changer — perfectly low-carb and packed with flavor from turkey taco meat, cheese, and classic nacho toppings.
- Feel free to adjust the jalapeno quantity or omit it entirely if you prefer less heat.
- These nachos can be prepared ahead; simply reheat in the oven to melt the cheese before serving.
- For a dairy-free option, substitute cheese and sour cream with plant-based alternatives.
Nutrition
- Serving Size: 7 nachos
- Calories: 187 kcal
- Sugar: 0.5 g
- Sodium: 418 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 62 mg
