Why You’ll Love This Recipe

Mini Pepper Nachos are a colorful, low-carb twist on traditional nachos, using sweet mini bell peppers instead of tortilla chips. They deliver all the delicious flavors of classic nachos—melty cheese, hearty toppings, and savory seasoning—without the extra carbs. Perfect for parties, game day snacks, or a fun family dinner, these nachos are both vibrant and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mini bell peppersground beef or ground turkeytaco seasoningblack beans (optional)corn kernels (optional)shredded cheddar or Mexican blend cheesediced tomatoeschopped red onionsliced jalapeños (optional)chopped cilantro for garnishsour cream or guacamole for serving

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Slice the mini bell peppers in half lengthwise and remove the seeds and membranes.

Arrange the pepper halves cut side up on the prepared baking sheet.

In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess grease.

Add the taco seasoning and a splash of water to the meat, stirring to combine. Cook for another 2-3 minutes until well seasoned.

Spoon the seasoned meat evenly into the pepper halves.

Top with black beans and corn if using.

Sprinkle a generous amount of shredded cheese over the stuffed peppers.

Bake for 8-10 minutes, or until the cheese is melted and bubbly.

Remove from the oven and top with diced tomatoes, red onions, jalapeños, and cilantro.

Serve warm with sour cream or guacamole on the side.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use shredded chicken or pulled pork instead of ground meat for a different flavor.

Make it vegetarian by skipping the meat and adding more beans and corn.

Swap out the cheese for a dairy-free alternative to make it vegan.

Top with pickled jalapeños or sliced olives for extra tang.

storage/reheating

Store leftover Mini Pepper Nachos in an airtight container in the refrigerator for up to 3 days.To reheat, bake in a 350°F (175°C) oven for about 8-10 minutes or microwave in short intervals until warmed through.

FAQs

Can I make Mini Pepper Nachos ahead of time?
Yes, you can prepare the stuffed peppers ahead and bake them just before serving for best results.

Are Mini Pepper Nachos spicy?
Not inherently, but you can add sliced jalapeños or spicy seasoning if you like heat.

Can I freeze Mini Pepper Nachos?
It’s not recommended as the peppers can become soggy after thawing.

What other toppings can I use?
Try avocado slices, green onions, or a drizzle of hot sauce.

Can I use regular-sized bell peppers?
Yes, but mini peppers create perfect bite-sized portions ideal for snacking.

Conclusion

Mini Pepper Nachos offer a fresh, healthy take on a beloved snack, combining vibrant peppers, savory toppings, and melted cheese into every delicious bite. Quick to prepare and easy to customize, they’re the perfect crowd-pleaser for any occasion.