Mexican Mini Bell Pepper Nachos | Food Faith Fitness (2024)

These mini bell pepper nachos are LOADED with Mexican flavor! They’re an easy, low-carb and gluten-free way to get your nacho fix for under 200 calories!

May I introduce you to the recipe that just changed your whole oh-my-gosh-I-have-company-coming-and-I-don’t-know-what-snacks-to-serve life?

Enter: Pepper nachos, a.k.a. HEALTHY NACHOS. But they’re not nachos at all.

Why You Will LOVE This Recipe

• By using mini bell peppers you keep that whole crunchy, cheesy, salty thing going… but nix that whole fatty, high-calorie thing.
• You can still pile these HIGH with ALL the toppings like beef, tomato, onion, or peppers.
• Warm melted cheese can still drip down your face in a way that only cheese can make attractive.
• The BEST thing about these pepper nachos is how STUPID SIMPLE they are.

Are These Nachos Healthy?

They are healthy because they are not actually nachos. We get rid of the traditional chips that you can buy at the grocery store in the junk food aisle and replace them with vegetables! Bell peppers have vitamin C and are high in antioxidants and fiber. As for the toppings, it really depends on what you choose to put on them. The leaner the ground beef, the healthier the dish will be. The cheese is reduced-fat, if that is a priority for you. And the rest of the ingredients are fruits and vegetables.

Ingredients

• 1/2lblean ground beef(I used 93%)
• 26mini peppers
• 6tbspsalsa
• 1cupgrated reduced-fat Mexican cheese blend,packed (4 oz)
• 1/2cuptomato,diced
• 1large avocado,diced
• 1/4cupgreen onion,diced
• chopped cilantro,for garnish

Instructions

• Heat a medium pan on medium high heat and cook the ground beef, breaking it up as it cooks, until no longer pink inside. Also, preheat your oven to 400 degrees.
• Cut the stem off each pepper and cut in half, removing the seeds and white flesh.
• Spray a baking sheet with cooking spray, and arrange the peppers so that the cut sides are facing up.
• Stir the salsa into the cooked beef and fill the peppers with the beef. Sprinkle with the cheese.
• Bake until the cheese is melted, about 5-7 minutes.
• Sprinkle on the tomato, green onion, avocado and cilantro.
• DEVOUR immediately, with optional dips!

FAQs

How To Store Mini Bell Pepper Nachos

Let the nachos cool before putting them in an airtight container. They’ll last for 3 days. When you want to eat them, you can either do so in the oven or the microwave. The cheese may harden while in the fridge so I would add some more cheese for that melted goodness. You can also freeze them for up to 2 months. Just let them thaw in the fridge overnight when you want to eat them.

More Mexican-Inspired Recipes

Cheesy One-Pan Mexican Quinoa

Mexican Keto Ground Beef Casserole

Mexican Breakfast Casserole

Twice-Baked Mexican Sweet Potatoes

FOR THIS RECIPE, I RECOMMEND:

• Medium pan
• Sharp ceramic knives
• Measuring cups
• Baking sheet

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