Mini Pepper Nachos

16 35 464
Ingredients Minutes Calories
Prep Cook Servings
25 min 10 min 6
Mini Pepper Nachos
Health Highlights


454 gm Red bell pepper (mini bell peppers; any color; halved & seeded)
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 (use black beans if vegetarian)
1 1/2 cup, shredded Cheddar cheese (or vegan cheddar)
1/2 cup chopped Tomato (Topping)
1/2 cup Sour cream, 14% M.F. (Topping - or Greek yogurt)
1/4 cup Black olives (topping; pitted & sliced)
1/4 cup slices Jalapeno peppers, sliced, canned (optional topping)
1 cup cubes Avocado (optional topping)


  1. Preheat the oven to 400°F (204°C) and line a large baking tray with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together. Set aside.
  2. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano, and red pepper flakes.
  3. In a large skillet over medium heat, brown ground beef until cooked through, about 7 to 10 minutes, breaking up any clumps. Add spice mixture and sauté until well combined. Remove from heat.
  4. Evenly sprinkle peppers with ground beef mixture and shredded cheese. Bake for 5 to 10 minutes, until cheese, is melted.
  5. Remove from the oven and top with chopped tomatoes and any other desired toppings. Serve immediately.


Vegetarian or Vegan

  • Use black beans instead of ground beef
  • Substitute cheese with a dairy-free alternative like Daiya Mozarella shreds

Nutrition Facts

Per Portion

Calories 464
Calories from fat 334
Calories from saturated fat 143
Total Fat 37 g
Saturated Fat 15.9 g
Trans Fat 0.8 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 15.1 g
Cholesterol 87 mg
Sodium 665 mg
Potassium 626 mg
Total Carbohydrate 12.0 g
Dietary Fiber 3.9 g
Sugars 4.2 g
Protein 22.6 g

Dietary servings

Per Portion

Meat 0.8
Milk Alternative 1.0
Vegetables 1.5

Energy sources


Meal Type(s)