Cheesy Bell Pepper Nachos

These bell pepper nachos are a protein-rich, lower-carb option perfect as a new Friday night tradition.  Tortilla chips, while salty and delicious, are usually fried, which is why they should be consumed in moderation.  Bell peppers have just the right amount of crunch and flavor, making them the optimal healthy swap.  Plus, bell peppers are an excellent source of immune-boosting Vitamin C!

Mini Bell Pepper Nachos 

Ingredients

• 1 lb 93% lean ground turkey 
• 2 teaspoons avocado oil 
• 3 tablespoons taco seasoning (see notes for making your own)
• 3 tablespoons water 
• 1 15-ounce can black or pinto beans, no salt added, drained and rinsed 
• ⅓ cup frozen roasted corn, thawed 
• 1 jalapeno, seeded diced or sliced per preference (optional)
• 21 mini bell peppers, halved and seeded 
• 1 cup shredded Mexican cheese 
• 2 tablespoons plain Greek yogurt (I used 2% fat)
• 1 tablespoon water 

Instructions

1. Preheat oven to 400 F and line a large baking tray with parchment paper. Lightly spray with oil. 
2. Heat oil in a large skillet over medium heat. Once the oil is hot, add ground turkey and cook until fully cooked. Once cooked through, add taco seasoning and water. Simmer for 5 minutes. 
3. In a large bowl, combine cooked turkey, beans, corn, and jalapeno (if using). You can also just place jalapeno slices on top instead of dicing and mixing them with the filling. 
4. Line bell pepper halves on the prepared pan and fill with ground turkey mixture. It’s okay for it to be messy. Top with cheese. 
5. Bake for 12 minutes, or until cheese has melted and the peppers are slightly soft. 
6. While the peppers are cooking, whisk greek yogurt with water. Set aside. 
7. Remove the nachos from the oven and drizzle greek yogurt over the top. Serve immediately. 

Nutrition 

Servings 7 |  257 Calories per Serving

Total Fat 8 g | Sat Fat 3 g | Cholesterol 25 mg | Sodium 295 mg | Total Carbs 20 g | Fiber 6 g |Sugar 4 g | Protein 13 g

Notes: 

• To make your own taco seasoning, combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon black pepper, 1 teaspoon salt. 
• For the corn, feel free to use freshly cooked corn kernels or canned. 
• Additional toppings include salsa, hot sauce, avocado slices, guacamole on top, or cilantro

 

Print Recipe

Cheesy Bell Pepper Nachos

 

 

 

Servings: 7

Calories: 257kcal

Ingredients

• 1 lb ground turkey, lean
• 2 tsp avocado oil
• 3 tbsp taco seasoning
• 3 tbsp water
• 15 oz black or pinto beans no salt added, drained, rinsed
• 1/3 cup frozen roasted corn thawed
• 1 jalapeno seeded, diced, or sliced per preference
• 21 mini bell peppers halved and seeded
• 1 cup shredded Mexican cheese
• 2 tbsp plain Greek yogurt I used 2%
• 1 tbsp water

Instructions

• Preheat oven to 400 F and line a large baking tray with parchment paper. Lightly spray with oil. 
• Heat oil in a large skillet over medium heat. Once the oil is hot, add ground turkey and cook until fully cooked. Once cooked through, add taco seasoning and water. Simmer for 5 minutes. 
• In a large bowl, combine cooked turkey, beans, corn, and jalapeno (if using). You can also just place jalapeno slices on top instead of dicing and mixing them with the filling. 
• Line bell pepper halves on the prepared pan and fill with ground turkey mixture. It’s okay for it to be messy. Top with cheese. 
• Bake for 12 minutes, or until cheese has melted and the peppers are slightly soft. 
• While the peppers are cooking, whisk greek yogurt with water. Set aside. 
• Remove the nachos from the oven and drizzle greek yogurt over the top. Serve immediately.