Description
These Mini Bell Pepper Loaded Turkey Nachos are a low-carb, flavorful appetizer or snack option, featuring a savory ground turkey filling spiced with garlic, cumin, and fresh herbs, all nestled inside colorful mini bell pepper halves and topped with melted cheddar cheese and classic nacho garnishes. Perfect for game day or a healthy twist on traditional nachos.
Ingredients
Scale
Meat Mixture
- 1 lb 93% lean ground turkey
- 1 clove garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
Nacho Assembly
- 21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
- 1 cup sharp shredded Cheddar cheese
- 2 tbsp light sour cream, thinned with 1 tbsp water
- 2 tbsp sliced black olives
- 1 jalapeno, sliced thin (optional)
- Olive oil spray
- Chopped cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a large baking tray with parchment paper or aluminum foil. Lightly spray the tray with olive oil to prevent sticking.
- Cook Aromatics: Spray olive oil in a medium nonstick skillet and heat over medium heat. Add the minced onion, garlic, and chopped cilantro or parsley. Sauté for about 2 minutes until fragrant and the onions are translucent.
- Cook Ground Turkey: Add the ground turkey to the skillet along with kosher salt, garlic powder, and cumin powder. Cook, stirring occasionally, for 4 to 5 minutes until the turkey is fully cooked and no longer pink.
- Add Sauces and Simmer: Stir in the tomato sauce and chicken broth, mixing well to combine. Allow the mixture to simmer over medium heat for about 5 minutes to let the flavors meld. Remove from heat after simmering.
- Prepare Bell Peppers: Arrange the mini rainbow pepper halves cut-side up on the prepared baking tray, placing them close together in a single layer.
- Fill Peppers: Spoon the cooked turkey mixture into each mini bell pepper half, filling them generously. Then, top each filled pepper with shredded cheddar cheese and, if desired, thin slices of jalapeno for a bit of heat.
- Bake: Place the tray in the preheated oven and bake for 8 to 10 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove from the oven and immediately top each pepper with sliced black olives, thinned light sour cream, and an extra sprinkle of chopped cilantro. Serve these mini loaded nachos hot for the best flavor.
Notes
- These loaded mini bell pepper nachos are a game changer and perfect for a low-carb snack or appetizer.
- You can customize the heat by adjusting or omitting the jalapeno slices.
- Use fresh herbs like cilantro or parsley to add a bright, fresh flavor.
- If you prefer, swap chicken broth with vegetable broth for a lighter option.
- Keep an eye on baking time to avoid overcooking the peppers—they should stay slightly crisp.
Nutrition
- Serving Size: 7 mini bell pepper nachos
- Calories: 187
- Sugar: 0.5 g
- Sodium: 418 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6.0 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 62 mg
