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.
Judy says
This recipe is genius.. I love it, thank you.
Carolyn says
Thanks!
Sue says
I’ve made these several times and everyone in my family LOVES them. Awesome recipe!
Thanks Carolyn ?
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…
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
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.
Debbie says
Omg! i am going to try these little peppers in this dish! I just love those little peppers!
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!
Tiffany says
saving and will definitely use this recipe ! Thank you.
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. 😉
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…
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. 🙂
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…
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.
amanda says
This is such a genius nacho recipe!
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!
jeanine says
Thanks for this! These peppers are on sale at Aldi lately. Going to try the recipe soon!
Chris Sanchez says
Bell peppers…..that is what they are……peppers
Annie says
These look so good!!!!! I’m definitely making this sometime in the NEAR future!!! – Annie @ Plus Size to Downsized
Eric says
What a brilliant idea!
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.