Mini Bell Pepper Nachos (20 Minute Meal)
If there’s one recipe that has stood the test of time in my kitchen, it’s these Bell Pepper Nachos. When I first made them years ago and shared the recipe with the my clients at the gym I owned, they went crazy for them! Not only were they quick and easy to throw together, but their families loved them just as much as they did, proving that a healthier twist on a classic can still be just as satisfying.
If you love creative takes on nachos, be sure to check out my Black Bean Sweet Potato Nachos for another veggie-packed option!
Whether you’re looking for a fun weeknight dinner, a game-day snack, or a meal the whole family will devour, these bell pepper nachos deliver. They come together in under 20 minutes with simple, wholesome ingredients you likely have on hand.
As a former personal trainer and nutrition coach, I’ve helped thousands of busy women find simple, high-protein meals that fit into their lives without feeling like “diet food.” These nachos are the perfect example; loaded with bold flavors, packed with protein, and made with colorful bell peppers. They’re easy to customize too, top them with my Homemade Cashew Nacho Sauce for a creamy, dairy free sauce that takes them to the next level.
Ingredients
- Mini peppers – I like using mini peppers but you could also cut a bell pepper up into strips for this.
- Ground turkey – use lean ground turkey, lean ground beef or even ground chicken in this recipe.
- Spices – use the usual combination of chili powder, garlic powder, salt and cumin for a deep smoky flavor with spices you already have on hand.
- Salsa – my secret to really juicy and flavorful nachos. Mixing the meat with salsa helps keep it from drying out.
- Fresh cilantro – adds a hit of freshness. If you don’t have it, just skip it.
How to make bell pepper nachos
Cut the mini bell peppers. Remove the stem, cut the peppers in half and remove the seeds. Place them cut side up on a parchment paper lined baking sheet (this makes clean up easier). Bake the peppers in 400F oven for 12 minutes.
Cook the ground turkey until no longer pink. Add the spices and salsa to the ground turkey and stir well to combine.
Stuff each bell pepper with a spoonful of the turkey mixture, add your favorite toppings and enjoy.
Top tips
- I highly recommend making a double batch of this turkey mixture and using it to create taco bowls for lunch the next day! Serve with rice, black beans, guacamole and fresh salsa.
- Cut the peppers up to 3 days in advance to save prep time. Store them in a airtight bag in the fridge.
- Make a double batch, these pepper nachos reheat well and are perfect for snacking the next day.
- Since these nachos are essentially just ground turkey and bell peppers, they are gluten free, dairy free, paleo, Whole30 and low carb friendly (just in case you are trying to feed a crowd with different dietary restrictions).
Topping ideas
These bell pepper nachos are already delicious, but let’s be honest one of the best parts of nachos is the toppings! Here are some of my favorites:
- Chopped tomatoes
- Chopped romaine lettuce
- Guacamole
- Sliced jalapenos (fresh or jarred – or both)
- Sliced black olives
- Chopped red onion or pickled onions
- Black beans (I love these seasoned black beans)
- Sour cream or greek yogurt (regular or dairy free)
- Cashew Nacho cheese
Common questions
Can you make these vegetarian or vegan friendly?
Yes, I highly recommend my walnut taco meat. I promise you it’s super quick to make, very filling and tastes INCREDIBLE! It’s my go to replacement for ground meat in tacos.
If you can’t find mini peppers
If you cannot find mini peppers, you can cut up bell peppers into thick strips and bake them the same way as the mini peppers and they will work just as well.
What to do with leftover ground turkey
Depending on how much you stuff your peppers, there may be some leftover ground turkey. This goes great on taco salads, on burrito bowls (with cilantro lime cauliflower rice), served with plantain chips or stuffed in tacos or burritos the next day!
How to prep in advance (or for meal prep)
- Cut and bake the bell peppers according to the directions.
- Cook the turkey and season with spices and salsa.
- Store the peppers separately from the ground turkey mixture.
- When you are ready to serve, heat up the bell peppers in the air fryer at 375F for 5 minutes while you heat up the ground turkey mixture on the stove in a skillet over medium low heat (or microwave it for 2-3 minutes).
Can these nachos be reheated
Yes! You can store these bell pepper nachos in the fridge for up to 3 days after cooking.
To reheat, simply reheat in the microwave (1:30 minutes or so until hot) or in a 400F oven for 7-10 minutes until hot. I like to use the toaster oven for this! You could also reheat in the air fryer at 375F for 4-5 minutes.
Bell Pepper Nachos
Guided Recipe Video
Ingredients
- 2 small packages mini peppers - organic if possible
- 1 pound ground turkey - see alternatives below
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2- 1 cup organic salsa
- 1/2 teaspoon sea salt
- 2 tablespoons chopped fresh cilantro
- non-stick spray - avocado oil, olive oil
Instructions
- Preheat the oven to 400F. Prep the baking sheet by adding parchment paper and spraying with avocado oil.
- Prep the peppers: Remove the stem, slice in half lengthwise and remove the seeds. Place peppers cut side up on prepared baking sheet.
- Bake peppers in 400F oven for 12 minutes.
- Place a large skillet over medium heat. Once hot, add ground turkey and allow to cook through, breaking up the turkey into small pieces. Cook about 7 minutes or until no longer pink.
- Add 1/2 teaspoon garlic powder, 1 teaspoon ground cumin, 1 tablespoon chili powder, 1/2 teaspoon salt and 1/2 cup organic salsa. Stir well. If you like this more saucy, add the additional 1/2 cup salsa. Allow to cool slightly while waiting on peppers to finish.
- Stuff the peppers with a small spoon once they come out of the oven. Sprinkle with chopped fresh cilantro.
- Add your favorite toppings. Serve hot or at room temperature.
Notes
- When cutting the mini bell peppers, try to cut them so that they have a cavity to fill (vs being flat). This helps the nacho filling to stay in the peppers.
- If you can’t find mini bell peppers, just cut bell peppers into strips.
- Ground beef
- Ground lamb
- Ground bison
- Ground chicken
- Walnut taco meat
- Store in airtight container up to 3 days in the fridge.
- Reheat in microwave (1:30 minutes) or preheated 400F oven for 7-10 minutes or air fryer at 375F for 4-5 minutes.
These are extremely good. Made them twice already. Added a dollop of guacamole to them and they disappeared lol.
Oh, so yummy! Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing. See you again soon.
Your Paleo Mini Pepper Nachos will be a great addition for the big game day! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen
These look amazing and super yummy – easy to make too so have no excuse but to give them a try :) Sim x #MMBH
Amazing
What a clever Paleo recipe! I love substituting sweet potatoes for the nacho chips too!