Mini Pepper Nachos

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If you love nachos but you’re trying to eat healthier I’ve got the perfect recipe for you! These mini pepper nachos are the ultimate healthy nachos that even the kids will love. Low-carb, high-protein, and gluten-free.

Nachos are a great party food. However, most of them are high in carbs, greasy, and, to be honest, not that appealing.

These mini pepper nachos are healthy and low carb, on the other hand. They taste just like your regular nachos but are so much healthier.

I personally loved making them and eating them. Make sure you eat them right away once prepared, because they definitely taste the best then.

Mini Pepper Nachos

This is a great recipe to have when you have people come over.  For those moms who are having trouble with their kids eating their vegetables, this is an amazing recipe to try.

Make them more involved in the cooking process, and they will love the end result.

Mini Pepper Nachos recipe

Ingredients and Substitutes

26 mini peppers – If you don’t have mini peppers, you can also use regular bell peppers and cut them into strips.

1/2 lb lean ground beef – You can replace ground beef with chicken or turkey ground meat.

6 tbsp salsa – If you want a spicy kick, opt for a spicy salsa. Try to choose one that is as natural as possible to avoid commercial flavors. The more natural, the fresher the meal is going to taste.

Salt and black pepper

1 cup shredded mature cheddar – Mature cheese melts better than a low-fat option. If you are looking to reduce the calories, you could go with a low-fat version.

However, I recommend sticking with the regular cheddar cheese.

1/2 cup diced cherry tomatoes – You can use any other type of tomatoes in cubes.

1 diced avocado – Instead of diced avocado, you can use mashed avocado or guacamole.

Chopped green onion – If you don’t have green onions, you can use red or yellow onions.

Chopped fresh parsley – Don’t skip this ingredient since it adds an extra flavor boost to the recipe.

ingredients for Mini Pepper Nachos

How to Make Mini Pepper Nachos

Step 1. Preheat the oven to 400F. Grab your mini peppers and cut off the stems. Cut them in half lengthwise and remove the seeds and white veins.

Step 2. Place a pan on medium-high heat and add your ground beef. Brown up the brown beef (it roughly takes 5-6 minutes).

Remove the liquids from the pan, and then add the salsa and mix it thoroughly.

Step 3. Grab a baking sheet and spray it with cooking oil. Cover the baking sheet with the halved peppers.

Step 4. Fill in each of the peppers with the ground beef. Add salt and peppers to taste. Cover with the cheddar cheese and bake in the oven until the cheese has melted.

It should take roughly 5-7 minutes.

Step 5. Once they are cooked, take them out of the oven, and sprinkle them on top with the tomatoes, avocado, green onions, and fresh parsley.

Step 6. Place them on a plate and enjoy!

how to make Mini Pepper Nachos

How to Eat These Nachos?

I recommend eating these nachos fresh. Eat them right away while they’re warm. They taste good cold, too, but definitely the best fresh from the oven.

One of the things I love about these mini pepper nachos is that you can add the toppings you like the most. For example, you can add sour cream, quinoa, black beans, and jalapeno peppers.

So, next time you are going to have a Mexican party, but you want to have a healthier nacho option, try this recipe instead! 

Mini Pepper Nachos recipe

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mini pepper nachos
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Mini Pepper Nachos

Bite-sized and bursting with flavor, these mini pepper nachos are a perfect healthy snack or appetizer for any occasion. Low carb, high protein and gluten-free!
Prep: 13 minutes
Cook: 12 minutes
Total: 25 minutes
Servings: 6 small plates

Equipment

Ingredients 

  • 26 mini peppers
  • 1/2 lb Lean ground beef
  • 6 tbsp salsa
  • Salt and black pepper to taste
  • 1 cup mature cheddar shredded
  • 1/2 cup cherry tomatoes diced
  • 1 avocado diced
  • Green onion chopped
  • Fresh parsley chopped

Instructions 

  • Preheat the oven to 400F.
  • Cut off the stems of the mini peppers and cut them in half lengthwise. Remove the seeds and white veins.
  • Brown up your ground beef. It will take about 5-6 minutes. Remove the liquids from the pan. Add salsa to the beef and mix it in.
  • Spray a baking sheet with oil and cover with halved peppers.
  • Fill each pepper with the beef mixture, salt and pepper to taste. Cover with cheddar and bake in the oven until the cheese has melted. It will take 5-7 minutes.
  • Sprinkle with tomatoes, avocado, green onion, and fresh parsley.
  • Enjoy while still warm.

Nutrition

Serving: 1 small plate | Calories: 243kcal | Carbohydrates: 13g | Protein: 14g | Fat: 15g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 381mg | Potassium: 647.7mg | Fiber: 5.5g | Sugar: 6.5g | Calcium: 162mg | Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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