Mini Pepper Nachos are a colorful, crunchy, and low-carb twist on traditional nachos. Instead of tortilla chips, these nachos use sweet mini bell peppers as the base, creating a lighter yet still satisfying dish that’s perfect as a snack, appetizer, or even a light meal. They’re easy to make, endlessly customizable, and a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Low-carb alternative – skip the chips and still enjoy all the flavor.
- Quick and easy – ready in under 30 minutes.
- Great for sharing – perfect party appetizer or game day snack.
- Customizable – mix and match toppings and proteins.
- Kid-friendly and meal-prep ready – fun to eat and easy to reheat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mini bell peppers, halved and seeded
- Ground beef or ground turkey
- Chili powder
- Ground cumin
- Garlic powder
- Paprika
- Salt and black pepper
- Shredded cheddar, Monterey Jack, or a Mexican cheese blend
- Optional toppings: diced tomatoes, sliced jalapeños, chopped green onions, guacamole, sour cream, fresh cilantro
directions
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook the meat: In a skillet over medium heat, brown the ground meat. Drain any excess fat, then season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir well and cook for another 2–3 minutes.
- Prep the peppers: Arrange mini pepper halves on the prepared baking sheet, cut side up.
- Assemble: Fill each pepper half with a spoonful of seasoned meat and top with shredded cheese.
- Bake: Place in the oven and bake for 10–12 minutes, or until cheese is melted and bubbly.
- Add toppings and serve: Remove from oven and top with desired toppings like diced tomatoes, green onions, or sour cream. Serve immediately.
Servings and timing
- Servings: 4–6
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Vegetarian option: Replace meat with black beans, corn, and sautéed onions.
- Spicy version: Add hot sauce, jalapeños, or crushed red pepper to the meat.
- Cheesy twist: Use pepper jack or feta for a new flavor profile.
- Breakfast nachos: Use scrambled eggs, turkey sausage, and cheese for a breakfast-friendly version.
- Vegan version: Use a plant-based ground meat and dairy-free cheese.
storage/reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a toaster oven or air fryer to maintain crispness, or microwave in short bursts.
- Freezing: Not recommended once assembled, but you can freeze the cooked meat separately.
FAQs
Can I prep these ahead of time?
Yes! Prep the peppers and meat mixture ahead and store separately. Assemble and bake when ready to eat.
Are mini peppers spicy?
No, mini sweet peppers are mild and sweet—perfect for kids and those avoiding heat.
Can I make these vegetarian?
Absolutely—use beans, corn, quinoa, or a plant-based meat substitute.
What cheese melts best for this recipe?
Cheddar, Monterey Jack, or Mexican blend all melt well and add great flavor.
Can I air fry them?
Yes, cook at 375°F for about 8–10 minutes, checking for cheese melt and pepper tenderness.
What do I serve with these?
Pair with salsa, guacamole, or a green salad for a complete meal.
Can I use regular bell peppers?
You can, but cut them into quarters to keep them bite-sized.
Are they good cold?
They’re best warm, but leftovers can be eaten cold or at room temperature.
How can I make them dairy-free?
Use a dairy-free cheese or omit the cheese and add creamy avocado after baking.
Do kids like these?
Yes—mini peppers are sweet and fun to eat, and kids love the cheesy, taco-style filling.
Conclusion
Mini Pepper Nachos are a fun, flavorful, and healthier alternative to the classic. They offer all the satisfying textures and flavors of nachos, minus the chips. Great for gatherings, game days, or just a quick snack, these nachos are as versatile as they are delicious. Load them up your way and enjoy every guilt-free bite.
PrintMini Pepper Nachos
Mini pepper nachos are a fun and healthy alternative to traditional nachos, made with sweet mini bell peppers instead of chips. They’re loaded with seasoned ground meat, melted cheese, and your favorite toppings for a colorful, flavorful appetizer or light meal. Great for game days, meal prep, or low-carb snacking!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
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1 lb ground turkey or ground beef
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1 tablespoon olive oil
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2 teaspoons taco seasoning
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Salt and pepper, to taste
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1 (1 lb) bag mini sweet peppers, halved and seeds removed
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1 cup shredded cheddar or Mexican blend cheese
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1/4 cup chopped red onion
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1/4 cup sliced black olives (optional)
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1 jalapeño, thinly sliced (optional)
Optional Toppings:
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Diced avocado or guacamole
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Salsa or pico de gallo
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Sour cream or Greek yogurt
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Fresh cilantro
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Lime wedges
Instructions
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Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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Heat olive oil in a skillet over medium heat. Add ground turkey or beef and cook until browned, about 6–8 minutes. Drain excess fat.
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Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes. Season with salt and pepper to taste. Set aside.
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Arrange halved mini peppers cut-side up on the baking sheet.
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Spoon the seasoned meat evenly into each pepper half. Top with shredded cheese, red onion, olives, and jalapeño if using.
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Bake for 8–10 minutes, or until cheese is melted and peppers are slightly tender.
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Remove from oven and top with desired fresh toppings. Serve warm.
Notes
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Make it vegetarian by swapping the meat for black beans or lentils.
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Perfect for meal prep—just bake and reheat when ready to serve.
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Use dairy-free cheese to make it fully dairy-free.