Mini pepper nachos are a high-protein, veggie-packed twist on a classic favorite and ready in just 20 minutes! Whether you’re making them for a quick weeknight dinner or serving them at your next game-day celebration, these nachos are so delicious they’ll disappear even with the pickiest eaters!
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.
Video
Notes
Tips
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.