Mini Pepper Nachos

16 35 509
Ingredients Minutes Calories
Prep Cook Servings
25 min 10 min 6
Mini Pepper Nachos
Health Rating


1 tbsp Chili powder
1 tsp Cumin
1 tsp Garlic powder
1 tsp Paprika
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Oregano, dried
1/4 tsp Red pepper flakes (to taste)
454 gm Beef, ground (grass-fed, organic)
454 gm Green bell pepper (mini bell peppers; halved & seeded)
1 1/2 cup, shredded Cheddar cheese (or vegan cheddar)
1/2 cup chopped Tomato
1/2 cup Sour cream, 14% M.F. (Topping - or use Greek yogurt)
1/4 cup Black olives (pitted & sliced; Topping)
1/4 cup slices Jalapeno peppers, sliced, canned (optional; Topping)
2 cup cubes Avocado (Topping)


  1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
  2. In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.
  3. Preheat oven to 400°F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together.
  4. Sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty.
  5. Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Nutrition Facts

Per Portion

Calories 509
Calories from fat 365
Calories from saturated fat 153
Total Fat 41 g
Saturated Fat 17.0 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 18.3 g
Cholesterol 88 mg
Sodium 634 mg
Potassium 732 mg
Total Carbohydrate 12.5 g
Dietary Fiber 5.9 g
Sugars 3.1 g
Protein 23.6 g

Dietary servings

Per Portion

Meat 0.8
Milk Alternative 1.0
Vegetables 1.7

Energy sources

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