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    Home » Keto Dinner Ideas » Mini Pepper Keto Nachos

    Published: Oct 13, 2022 by Carolyn

    Mini Pepper Keto Nachos

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    63.3K shares
    Jump to Recipe Print Recipe

    Who says nachos have to be made with tortilla chips? Mini peppers are a great alternative for your keto nachos. Delicious, easy, and kid-friendly!

    Top down image of keto nachos made with mini peppers.

    Hey nacho fans! Now there’s a healthier way to enjoy your favorite football snack. Really, it doesn’t get any easier than slicing and coring a few delicious mini peppers and sprinkling it with spiced ground beef, cheese, and some fun nacho toppings.

    Life is too busy to slave away at the stove every evening. You need easy healthy meals and I do too. That’s where the idea for these fun and healthy keto nachos came in.

    I stood there, holding a bag of mini peppers, just knowing I could do something interesting with them. And they really appealed to my kids. Just look how pretty and colorful they are!

    A platter full of keto nacho with a bowl of sour cream in the background.

    Why this recipe is so awesome

    Keto cooking is all about finding new and innovates ways to make our old favorites healthier. And all nachos really need is a replacement for the tortilla chips.

    Tortilla chips clock in at a hefty 20g of carbs per serving (13 chips). Whereas sweet bell peppers have only 6g of carbs per cup. And peppers contain a number of essential vitamins and minerals our bodies need.

    Many keto nacho recipes require you to make your own tortilla chips, which makes them far more time consuming than most of us can handle. Or they use pre-made “keto” chips, many of which aren’t really very keto-friendly at all.

    But mini pepper nachos are an easy, real food option that take only a few minutes to prepare. And the peppers are the perfect shape for holding those tasty toppings!

    A hand lifting keto nachos away from the pan.

    Reader Testimonials

    I’ve made these and they’re a perfect counter to the non-keto nachos that my family will be eating while watching football today! We’ll all enjoy the burnt basque cheesecake for dessert as well! — Kim

    I’ve made these several times and everyone in my family LOVES them. Awesome recipe! Thanks Carolyn. — Sue”

    OMG! I made these as soon as I could get to the store after I saw the recipe. They were amazing!!! So good. I will never crave “real” nacho again! These were better. And I know much healthier! This morning I’m using the leftovers (not that many) to make my scrambled eggs. Can’t wait for breakfast! — Mariam

    Ingredients you need

    Top down image of ingredients for Keto Nachos.
    • Spices: Chili powder, ground cumin, garlic powder, paprika, kosher salt, pepper, oregano and red pepper flakes.
    • Ground beef: You can also use ground pork, turkey or chicken.
    • Mini peppers: These are the baby peppers you find in your grocery store. They are mild, sweet and come in red, orange and yellow.
    • Shredded cheddar cheese: You can also use shredded Monterey Jack, Cheddar Jack or a Mexican cheese blend.
    • Tomato: I top my nachos with some diced tomatoes. You can also use salsa or pico de gallo.
    • Other topping additions: Sour cream, olives, chopped jalapeño, avocado, cilantro, onions.

    Step-by-step directions

    A collage of 4 images showing how to make Mini Pepper Keto Nachos.

    1. In a small bowl, whisk together the spices and seasonings until well combined.

    2. In a large skillet over medium heat, brown ground beef until just cooked through, 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 400F 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. Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

    A hand dipping a mini pepper nacho into sour cream.

    Recipe tips

    Be sure not to overcook the beef, as it can dry out. Since it gets baked in the oven as well, take it just to the point where it’s no longer pink. Also make sure to line your baking pan with parchment paper so the nachos don’t stick.

    If you would like the peppers to be softer, cook them on the baking sheet first for about 10 minutes.

    You can customize these keto nachos any way you like it. Mix in some chorizo with the beef, top with avocados or guacamole, or keep it plain and simple with just meat and cheese.

    Frequently Asked Questions

    What can I use instead of chips for nachos?

    You have a number of healthy options for replacing tortilla chips. I’ve seen them made with cauliflower, zucchini slices, or pork rinds. I like to use mini peppers for a keto version. It’s a great way to get more veggies into your diet!

    What are keto nachos made of?

    These nachos are made with mini sweet peppers instead of high carb chips. They are topped with a deliciously seasoned ground beef and lots of melty cheese. Add some chopped tomatoes, sour cream and avocados and you have a fabulous low carb meal or snack.

    How many carbs are in a keto nachos?

    These keto nachos have only 6.5g of carbs and 3.2g of fiber per serving. That comes to 3.3g net carbs per serving.

    A white plate with a serving of keto nachos on it.

     More kid-friendly keto meals

    • Easy Keto Mongolian Beef
    • Taco Pie
    • Keto Meatball Casserole
    • Sheet Pan Chicken Fajitas
    • Jalapeno Popper Chicken
    • Keto Pizza
    Banner for Easy Keto Dinners Cookbook
    Mini Pepper Keto Nachos on a piece of white parchment paper, with sour cream on top.

    Mini Pepper Keto Nachos

    Who says nachos have to be made with tortilla chips? Mini peppers are a great alternative for your keto nachos. Delicious, easy, and kid-friendly!
    4.89 from 9 votes
    Print Pin Rate
    Course: dinner
    Cuisine: Mexican
    Keyword: keto nachos, mini pepper nachos
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 352kcal

    Ingredients

    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • ½ teaspoon kosher salt
    • ½ teaspoon pepper
    • ½ teaspoon oregano
    • ¼ teaspoon red pepper flakes more if you like it hotter
    • 1 lb ground beef
    • 1 lb mini peppers halved and seeded
    • 1 ½ cups shredded Cheddar cheese
    • ½ cup chopped tomato
    • Other toppings as desired sour cream, olives, chopped jalapeño, avocado, etc.
    US Customary – Metric

    Instructions

    • In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
    • 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.
    • Preheat oven to 400F 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.
    • 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.
    • Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

    Notes

    Storage Information

    Store the leftovers in a covered container in the fridge for up to 5 days. Re-heat in a warm oven. 
    Nutrition Facts
    Mini Pepper Keto Nachos
    Amount Per Serving (1 serving = ⅙th of recipe)
    Calories 352 Calories from Fat 122
    % Daily Value*
    Fat 13.5g21%
    Carbohydrates 6.5g2%
    Fiber 3.2g13%
    Protein 1.4g3%
    * Percent Daily Values are based on a 2000 calorie diet.
    63.3K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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    Comments

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      Recipe Rating




    1. PennyC says

      March 26, 2023 at 11:48 am

      5 stars
      This is DELICIOUS! The fresh flavor of the peppers adds so much to the dish. My husband asked me to add these nachos to our regular dinner rotation. I posted on Facebook (with credit) and my friends love the idea. Brilliant.

      Reply
    2. AntKathy says

      December 31, 2022 at 1:11 am

      4 stars
      A very tasty recipe, but it will not satisfy a craving for nachos. Otherwise, easy, quick and yummy..

      Reply
    3. Maggie says

      October 26, 2022 at 11:56 pm

      5 stars
      This is a winner. We loved this for dinner. I didn’t change anything in the recipe.

      Reply
    4. Theresa says

      October 22, 2022 at 5:07 pm

      5 stars
      These were very flavorful and an excellent keto substitute for loaded nachos. And leftovers were even tastier after two days in the frig and cooked under the broiler for about 5 minutes. Definitely going in my dinner rotation.

      Reply
    5. Wilma says

      October 17, 2022 at 6:32 pm

      5 stars
      Hi Carolyn,
      I made these tonight and they were delicious. thank you for all your hard work and your recipes.

      Reply
    6. Janelle says

      October 14, 2022 at 8:13 am

      5 stars
      delicious! my family loved this for dinner. have the flavor of nachos but not the crunch, however.

      Reply
    7. Alice says

      October 14, 2022 at 7:35 am

      Do I need to make any adjustments if I sub ground turkey for the ground beef? This looks delicious and I have friends who won’t eat beef. Thanks!!

      Reply
      • Carolyn says

        October 14, 2022 at 7:45 am

        No, it should be exactly the same.

        Reply
    8. Alice R says

      October 14, 2022 at 7:35 am

      Do I need to make any adjustments if I sub ground turkey for the ground beef? This looks delicious and I have friends who won’t eat beef. Thanks!!

      Reply
    9. Kim Cooper says

      January 30, 2022 at 7:37 am

      5 stars
      I’ve made these and they’re a perfect counter to the non-keto nachos that my family will be eating while watching football today! We’ll all enjoy the burnt basque cheesecake for dessert as well!

      Reply
      • Carolyn says

        January 30, 2022 at 9:00 am

        Glad you like it!

        Reply
    10. Cynthia says

      January 21, 2021 at 1:00 am

      Carolyn…. this is my first visit to your site. I have signed up for your emails. This recipe looks amazing and I will be making this tomorrow. I have read this whole thread and I’m hoping that I don’t have to unsubscribe right away. I don’t believe any of us need this negativity in our lives. Hoping for the best! ????

      Reply
      • Carolyn says

        January 21, 2021 at 9:15 am

        If you are referring to the back and forth about peppers vs chilies, that’s a very unusual occurrence here and I actually deleted the ruder comments. And the “Carolyn” who is commenting is not me, it’s a reader with the same name. I just let the debate carry on and didn’t really say anything.

        Reply
    11. AM Penny says

      February 23, 2018 at 9:16 am

      Respect Carolyn all the more after reading through this stream. She has not fallen prey to these comments & made no negative replies. Thank you, Carolyn, for your class & for your recipes & all the work you put into them only to freely share many of them on your blog.

      Reply
    12. Terry says

      November 23, 2017 at 3:52 pm

      Here is a solution to the name that vegetable situation. I just returned from Australia where capsicum was the common name and the name in the grocery store for this food: red capsicums, yellow capsicums, orange capsicums, green capsicums, full size or mini. My mother was always puzzled and mildly confused when these plants were called “mangos” by the locals in Ohio, but she was too polite to correct her neighbors.

      Reply
    13. Reno Dave says

      September 25, 2017 at 9:15 am

      I’ve made these several times and are a favorite for any excuse to “just” have them!!
      No diet restrictions, so have made them vegan for friends who are, with ground beef and diced chicken breasts.
      Also, we like a little heat, so dice up jalapenos and add to the filling mixture.
      Any way you slice, dice and spice them, these are tasty little devils!!
      Make my mouth water as I type this post…
      Reno Dave

      Reply
      • Carolyn says

        September 25, 2017 at 9:26 am

        Thanks!

        Reply
        • Laura says

          March 01, 2018 at 5:00 pm

          Carolyn,

          These look amazing…I just found this! I may have overlooked this, but can you tell me how long to leave these in the oven? Also, what kind of paper is that on the cookie sheet? I am not much of a cook, but learning the how-to’s as I go. Thank you for posting this; I’m anxious to try it!

          Reply
          • Carolyn says

            March 02, 2018 at 7:52 am

            Check out the full recipe here: https://asweetlife.org/mini-pepper-nachos/

            Reply
    14. Keri says

      September 25, 2017 at 12:06 am

      I see this is an old post, but still want to comment 🙂
      I always see “mini peppers” at the store. I once had a roommate that incorporated in his meals all the time. I even asked if spicy and he said “not at all.” Yet, I still have not had the courage to try. I think it is time to get my big girl panties on and try this marvelous looking recipe. I really miss nachos.

      Reply
      • Carolyn says

        September 25, 2017 at 8:23 am

        They are not spicy at all, I promise. The mini peppers that come in a bag like that are sweet peppers.

        Reply
    15. Marlene says

      February 20, 2017 at 1:44 pm

      Absolutely delicious! I look forward to making them again!

      Reply
    16. Karen says

      February 02, 2017 at 12:43 pm

      Just to say – these nachos have become a regular in the rotation in our home. My non-paleo/non lc hubs LOVES, loves them. (Which doesn’t prove anything except he has good taste.) These are quick to make and delish. Plus – because you don’t have the yucky chips as a base, you can eat a ton and not feel gross afterwards. Very important. Hahaha. Thanks Carolyn – these are one of our very faves of a long list of faves from your site. =)) Your badassery always amazes!

      Reply
      • Carolyn says

        February 02, 2017 at 5:44 pm

        Thanks, I love this comment!

        Reply
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