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?
Please see my Low Carb Mini Pepper Nachos on A Sweet Life.
And be sure to check out my new Ketogenic Cookbook!
The Everyday Ketogenic Kitchen
Gary says
Looks good I think I’ll have to make it this weekend. Also it a Chili not a pepper. Different plant! Pepper comes from the pepper plant. 🙂
cheryl says
Chili peppers and sweet peppers are both of the genus capsicum. These are simply mini sweet peppers.
Gary says
They are not peppers! Peppers come from the Pepper plaint. Most people use them as Pepper corn or ground pepper on there food. Pepper is in the family Piperaceae. Sweet Chilis and Hot Chilis as you said are part of the capsicum family. So NO THEY AREN’T PEPPERS! We only call them peppers because Christopher Columbus went looking for a faster root to get Pepper. Pepper can be hot, Chilis are hot, THEY ARE PEPPER! Sorry they aren’t peppers they are Chilis!
Carolyn says
Seriously! I don’t’ get why you are being rude to the person who provided you with a nice recipe. Your information does not enhance my life in any way, it is simply annoying, while her information does enhance my life.
Faith says
“Your information does not enhance my life in any way” … Love this response 🙂
April says
You go, Carolyn! I don’t care what those little things are called…they are good! Looks like a great recipe that is well worth trying…and I will when I get the ingredients. Perfect for our beach vacation next month.
Thanks for another great recipe!
Gary says
All knowledge is worth having.” – Jacqueline Carey
I find all education worth having even if I don’t care for how I am learning it. I will also say I never attacked her, I stated information. Why is that rude? I find if someone lets me say something that is wrong to be rude. I would rather be educated then ignorant.
Sophia says
I am flabbergasted by this comment thread. This is like my dad saying that moisturize is a word made up in the mid 20th century and that moisten is the proper term. Maybe it is, but who really cares? Yes, there are certainly correct or better ways to communicate certain things, but once a reasonable term has entered into widespread use and is used by many clearly well-educated people, there is no point in correcting those who use it. Language evolves. That is also a fact. Now, your “knowledge worth having” might have been appropriate to share if you had said something like, “Hey, I’ve learned this interesting fact about the history of peppers and chilis that I’ve noticed not many people know and thought you might be interested in it.” Furthermore, when you correct someone, you ought to make sure your grammar and spelling are sparkly clean and correct, or you run the risk of looking far less intelligent THAN you think you are.
Jeni says
This! Personally I am extremely grateful for this delicious meal idea! And for those who are bothered – mini peppers are part of the capsicum family and in the UK are definitely called peppers!
Lynnette says
I agree with you. They call them Mini Peppers at the store. I don’t really care what genus they come from….. Gary needs to stop being a plant snob and just let it go. 🙂
Jennifer says
Gary, interesting information but best to improve yourself by learning to spell. Their food, not “there food “and route not “root” and finally plant does not have an I in it.
Sue says
Amen!
Sharon Sutton says
YESSSS!
Lori says
Yay Jennifer! Put the mean person in his place! Carolyn, fabulous recipe.. why did we ever use chips to begin with? The peppers are so much more fun!
Mellie says
They are labeled peppers at the grocery store. I also want to second Sophia’s post. You could have given this information in a different way.
Roxy says
I wonder how many times he has this argument with waiters in restaurants? ?? “so this red pepper soup! Is it red peppercorns or is it red chillies as you obviously don’t know what a pepper is” I bet his food gets spit in a lot ?
Great idea by the way, I miss nachos so much!
dianna says
Y’all need a life. Something to do with all that passion. I buy these at my store and they are labeled as “mini bell peppers.” What does it matter? If you can identify it and you like it, go get you some.
Christina says
Mini pepper is how they are packaged and slid. Do in an effort for people to find these cuties they are not in the chili section. Sweet. Not hot. Looking to share the love of cooking 🙂
Krista says
A chili is a pepper.
Juz says
They look like mini bell peppers (called capsicum in some countries) or ‘peppers’ for short. Don’t think they are chillies. I’m using mini sweet capsicum for this recipe.
Eric says
What a brilliant idea!
Annie says
These look so good!!!!! I’m definitely making this sometime in the NEAR future!!! – Annie @ Plus Size to Downsized
Chris Sanchez says
Bell peppers…..that is what they are……peppers
jeanine says
Thanks for this! These peppers are on sale at Aldi lately. Going to try the recipe soon!
Kristin says
These look wonderful, Carolyn. Whatever they are, peppers or chilies! Really folks, is this a life or death issue? I think not, as my mother-in-law is dying, I see what is truly important in this world. And one of the things crucially important in my low carb, Type 1 life are the nutritious, tasty recipes that Carolyn makes.
Take a breather for yourself now and then, Carolyn!
amanda says
This is such a genius nacho recipe!
Alley says
Looks awesome to me. I’m loving these small yellow, red and orange peppers. Can’t seem to get enough of them. I bet this would be good with Pablano peppers too.
Mariam says
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!
Susan says
Brilliant idea to use the leftovers in the scramble, Mariam! I made these yesterday and dear husband and I loved them. We had stopped at a farm stand on Friday and scored a bag of what they called seconds for $1! These will definitely be in rotation at our hour…dinner and breakfast.
Thanks once again, Carolyn for all your marvelous recipes…
Alyssa (EverydayMaven) says
This is brilliant and totally happening here this week. My older son (who is starting Kindergarten next week!!) loves peppers so much – I think he will be excited about this.
How is she doing a couple of days in?
I fully expect to cry into a cocktail next week.
Carolyn says
She’s loving it! As my third and one who’s been in preschool for a while, she transitioned easily. I feel very lucky about that! Call me if you need to cry…I’ve done this 3 times. 🙂
Chocolate Rose says
Just a heads up that the link goes to the zucchini ricotta tart. I was able to do a search and find the recipe for the nachos, so I’m a happy camper. They look great!! We’ve loved every recipe of yours I’ve made!
Carolyn says
Oh thanks, I know exactly why that is. Sometimes when I am publishing the same day as A Sweet Life, I don’t have a link so I just link to their main recipes page…
Tina says
Chilies, bell peppers, peppers…who cares, I bought some yesterday at Ralphs and they were delish, will be making this, thanks for the recipe
Carolyn says
Yeah, I agree. Who cares…I stayed out of that silly little argument. 😉
Tiffany says
saving and will definitely use this recipe ! Thank you.
Toni says
Still looking for the recipe. I like your pictures but can’t find the recipes.
Carolyn says
The link is right at the bottom of the post!
Debbie says
Omg! i am going to try these little peppers in this dish! I just love those little peppers!
PDX Girl says
I made these last night, they were freakin” delicious. I divided it and made half w/chips for my husband, and the other with the peppers. Not only was it tasty, it was beautiful. I posted a pic on face, and got many likes and many requests for the recipe.
Reno Dave says
Would be nice to be able to get to the recipe. How does one do that? Thanks!
Carolyn says
Please email me at alldayidreamaboutfood@gmail.com
Terry says
For Gary… After reading your post, I am flabbergasted at your rudeness. You may not think you were rude, but, the exclamation marks and emphasized words say otherwise.
For Cheryl… It’s a great recipe! Thanks for sharing.
Marilyn says
I never would call your reply rude just informative…thanks for it…I always wanted to know why one group was hot and the other was not…
Cheryl,were you offended…I was informed…
Sue says
I’ve made these several times and everyone in my family LOVES them. Awesome recipe!
Thanks Carolyn ?
Judy says
This recipe is genius.. I love it, thank you.
Carolyn says
Thanks!
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!
Marlene says
Absolutely delicious! I look forward to making them again!
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.
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/
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.
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.
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.