Simple, satisfying, and so easy to make, these paleo mini pepper nachos will disappear before your eyes. I’m not kidding! Thank goodness they are so simple, relatively inexpensive, and soooo tasty! Paleo, gluten free, grain free, Whole30 approved and a great way to get your veggies in!
Whether you are watching the game, hosting a party or just craving nachos on a Tuesday night (hello Taco Tuesday), make these simple paleo mini pepper nachos to satisfy your cravings! Only 7 or 8 ingredients, most of which you likely have on hand or in the pantry. This is definitely a dish you can make without having to go to the “healthy” grocery store. Trust me, I’ve made these pepper nachos about 15 times in the past 3 or 4 weeks. Dave is seriously addicted. I text him from the grocery store and this is literally his list for me:
Roasted plantain chips and ingredients for paleo mini pepper nachos. Oh and sometimes he even asks for kale 🙂 But yeah, I have buying more ground turkey than I used to (this is great with lean grass fed beef too). I guess it could be worse, at least this comes together in like no time. The hardest part is cutting the peppers in half and removing the stem and seeds. And that’s not even very hard, just a little time consuming. It takes about 2-3 minutes. Well worth it.
You could probably make this in bigger peppers, but Dave LOVES that these are like nachos. He misses these foods. Dave is currently avoiding all grains (including corn) to help heal his gut. He has been diagnosed with a gluten allergy (he hasn’t done the celiac testing, it’s pretty invasive). Now you see why he’s obsessed with roasted plantain chips and these pepper nachos. You can’t take away his love for Mexican flavors!
Dave has also been eating less dairy lately as well. He tried a gluten free pizza a few weeks ago and it seriously took him out. I’m pretty sure it was gluten contamination as well as just an overload of dairy. He was on a very strict diet for the past few months and didn’t have any dairy. I’m guessing he pizza that night was just too much for him. So he has been avoiding cheese since he hasn’t been feeling 100%. He is learning how to listen to his body when dealing with these allergies. But before he was glutened, we were making these nachos with cheddar goat’s cheese and he loved it! So if you do eat cheese, cheddar is a great addition to these nachos (although you will likely need to avoid the cheese if you are doing Paleo or Whole30).
So what do you need to make these addicting mini pepper nachos? A rimmed baking sheet (so those peppers don’t fly off into the oven) and a large skillet. Don’t forget how much faster and easier it is to cut with a sharp knife as well. Don’t be afraid to just chop the top of the pepper if you are in a hurry and use your fingers to quickly remove any of the ribs and seeds inside the pepper, they are minimal. You will also need some key spices (that I always have on hand), garlic powder, ground cumin, chili powder and organic salsa (one of my favorite ways to add flavor without much time).
This entire dish can be ready in 18 minutes. Perfect for parties, or just a regular weeknight nacho craving.Try these #paleo mini pepper nachos at your next party or Taco Tuesday #grainfree @pancakewarrior_ Click To Tweet
- 2 small packages mini peppers (organic if possible) or one large package
- 1 pound ground turkey (or lean grass fed beef)
- ½ tsp. garlic powder
- 1 tsp. ground cumin
- 1 tbs. chili powder
- ½- 1 cup organic salsa
- pinch salt
- 2 tbs. chopped fresh cilantro
- ¼-1/3 cup shredded cheese (optional)
- Preheat the oven to 400F.
- Slice the peppers length wise, then remove the stem and seeds. Place on a baking sheet that has been lined with foil or parchment paper for easy clean up (spray with coconut oil to ensure they don't stick - not required but recommended).
- Place peppers in the oven for 12 minutes.
- Place a large skillet over medium heat. Spray the skillet with coconut oil (or add ½ tbs. coconut oil and allow to melt). Add ground turkey and allow to cook through, breaking up the turkey into small pieces.
- Cook about 7 minutes, until no longer pink in any place.
- Add the garlic powder, cumin, chili powder, organic salsa and pinch of salt. Allow to cool slightly while waiting on peppers to finish.
- Stuff the peppers with a small spoon once they come out of the oven. Top with grated cheese (optional) or just sprinkkle with chopped fresh cilantro.
- If you add the cheese, turn on the oven's broiler. Place the nachos under the broiler for 2 minutes (use foil to line the baking sheet with if you are going to use the broiler).
- Serve hot or at room temperature.
What about you?
- Do you have a “must buy” list when you go to the grocery store?
- What is your secret ingredient when you want to add flavor but are short on time?
- Nachos – the messier the better right? What’s your favorite topping?