Easy mini pepper nachos. Who says nachos have to be made with tortilla chips? Mini peppers make a great low carb base for your favorite nacho toppings. And it’s kid-friendly too!
Hey nacho fans! Now there’s a healthier way to enjoy your favorite late night 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 the best nacho toppings.
Seriously, life is to busy to slave away at the stove every evening. It’s also too busy to hear “Mom, I don’t like this!” for dinner every evening. You need easy healthy meals and I do too. That’s where the idea for these fun healthy nachos came in. I stood there, holding a bag of mini peppers, just knowing I could do something fun with them. And they really appealed to my kids.
And why wouldn’t the? Look how pretty and colourful they are?
How to Make Mini Pepper Nachos
So, easy healthy meals that kids actually like are the order of the day. And these nachos made with halved mini peppers were a huge hit. They will be in regular rotation from now on. Who needs tortilla chips when you’ve got mini peppers?
Keto Mini Pepper Nachos
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.
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.
Cynthia says
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! 🙂
Carolyn says
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.
AM Penny says
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.
Terry says
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.
Reno Dave says
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
Carolyn says
Thanks!
Laura says
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!
Carolyn says
Check out the full recipe here: https://asweetlife.org/mini-pepper-nachos/
Keri says
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.
Carolyn says
They are not spicy at all, I promise. The mini peppers that come in a bag like that are sweet peppers.
Marlene says
Absolutely delicious! I look forward to making them again!
Karen says
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!
Carolyn says
Thanks, I love this comment!