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Paleo Mini Pepper Nachos
Mini pepper nachos are the perfect healthy dinner or snack food! This kid friendly recipe is so fun to eat and is naturally low carb, paleo, Whole30, keto, dairy free and gluten free! Ready in under 20 minutes and great for parties too!
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 non-stick spray (avocado oil or olive oil spray).
Place peppers in the 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, until no longer pink.
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. Sprinkle with chopped fresh cilantro.
Add your favorite toppings. Serve hot or at room temperature.
When cutting the mini peppers in half, you want to think about filling the peppers with filling before cutting them. You may initially think that cutting them so they are wide and flat is best (I certainly did), but actually cutting them so they are more domed and thinner is best.Alternatives to ground turkey for homemade nachos:
What if you can’t find mini peppers?If you cannot find mini peppers at your store, 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.Storage: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.