Easy Mini Bell Pepper Nachos {2B Mindset Dinner}
This post is about easy mini bell pepper nachos.
I am so excited to share this mini bell pepper nachos recipe! If you have not tried mini pepper nachos yet, you are in for a treat!
These low carb nachos are the perfect 2B Mindset dinner idea.
These would also be perfect for a healthy game day appetizer. Its so easy to substitute tortilla chips with these tender and tasty mini bell peppers for a yummy and healthy meal or appetizer!
These days you can find mini bell peppers at almost any grocery store. Like baby carrots and grape tomatoes, they are a great veggie to add to your grocery each week. Not only can you cook with them, but mini sweet peppers make a great grab-and-go healthy snack.
Just a few simple steps and this meal can be on the table in under 20 minutes!
How to prepare the bell pepper nachos
When making these nachos, I highly recommend using parchment paper. You will not need much oil and it makes clean up so much easier!
It works best to keep your mini peppers as large as possible, so I like to cut off the stem, then slice in half lengthwise and remove the seeds. This makes them the perfect size to satisfy your nacho fix with each bite. All the flavor, but less carbs than traditional nachos.
Don’t be afraid to play around with the recipe. You can use any combination of flavors or toppings that you would with regular nachos. Refried beans are a great option if you are vegetarian. This will quickly become one of your favorite healthy meals for a quick and easy dinner. It is so filling and delicious!
What to serve with your bell pepper nachos
When serving as an appetizer, you can go all out and make them loaded nachos! You may want to cut back on the roasting time by 5 minutes. This leaves the pepper halves a bit more crunchy so people can eat them with their fingers.
A burrito bowl is another great way to enjoy this recipe ! Add some cooked brown or white rice and black beans, then top with your favorite nacho toppings. This will make a great addition to your weekly meal prep. It tastes just as great reheated.
Taco salad is another perfect way to enjoy this recipe. Serve your pepper nachos over some nice crispy lettuce and serve with ranch dressing. So yummy!
Mini Bell Pepper Nachos
Ingredients
- 1 pound mini bell peppers, stem + seeds removed, then cut in half lengthwise
- 1/2 red onion, cut into bite size pieces
- salt and pepper
- olive oil spray
- 1 pound lean ground beef or ground turkey
- 3 tablespoons taco seasoning
- 1/3 cup water
- 1/4 cup shredded Mexican blend or cheddar cheese
- salsa
- guacamole
- sour cream
Instructions
- Preheat oven to 425 degrees
- Place peppers, cut sides up in single layer on parchment paper lined baking sheet.
- Sprinkle onion slices over pepper slices.
- Season lightly with salt and pepper.
- Spray pepper and onion mix with olive oil.
- Roast in preheated oven for 15 minutes.
- While veggies are roasting, brown the ground beef over medium-high heat in a large skillet.
- Season ground beef with taco seasoning and add water to mixture.
- Stir well and bring to simmer for 3 minutes until sauce is thickened.
- Remove ground beef mixture from heat.
- Remove roasted veggies from oven, the peppers + onions should be slightly browned on edges.
- Leaving veggies on baking sheet, top with taco filling, then sprinkle with the shredded cheese.
- Turn oven heat to broil and broil for 3-5 minutes until cheese is melted and slightly browned.
- Carefully transfer cooked nachos from baking sheet with a large spatula to a plate.
- Top with pico de gallo, fresh cilantro, green onions, sour cream or any of your favorite toppings
