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
- 1/2 lb lean ground beef (I used 93%)
- 26 mini peppers
- 6 tbsp salsa
- 1 cup grated reduced-fat Mexican cheese blend, packed (4 oz)
- 1/2 cup tomato, diced
- 1 large avocado, diced
- 1/4 cup green 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
Traditionally, nachos are served with salsa, guacamole, jalapenos, black beans, and/or sour cream.
I would serve chili along with these nachos. The chili could be the entree and the nachos could act as a side. I have LOTS of chili options on the site. Check them out!
No. The seeds and flesh will soften in the oven and won’t be noticeable on account of their size and the toppings.
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
Mexican Keto Ground Beef Casserole
Twice-Baked Mexican Sweet Potatoes
Ingredients
- 1/2 lb Lean ground beef (I used 93%)
- 26 Mini peppers
- 6 Tbsp Salsa
- 1 cup Grated reduced-fat Mexican cheese blend, packed (4 oz)
- 1/2 cup Tomato diced
- 1 Large avocado, diced
- 1/4 cup Green onion diced
- Chopped cilantro, for garnish
Optional dips: salsa, guacamole, sour cream etc.
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!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
(per serving- about 8 nachos)
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kellie says
what kind of peppers do you use? jalapeno?
Tate says
I used just plain old bell pepper! Whatever colour you like best 🙂
Beverly says
I am really confused about SP’s.
Serving is for 6 peppers (halved) each
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 4 POINTS+: 5. OLD POINTS: 4
(per serving- about 8 nachos) really confused on SP’s.
Does this mean I get 8 halves of peppers?
Taylor Kiser says
Hey Beverly! Sorry about that – this is an old recipe that I updated and I forgot to delete the recipe notes.
It would be for 8 nachos halves (a total of 4 full peppers) does that make sense?
Beverly says
Yes, thanks!
Beverly says
Hey Taylor! Me again. I have been on Weight Watchers since the end of May. Can you let me know of any other WW recipes using Smart Points? You have so many boards, I wasn’t sure where to start. Thanks!
Taylor Kiser says
I am not sure what you mean? Do you mean other bloggers or other recipes? All of my recipes from 2016 on have smartpoints!
aNNA says
How long can these be kept refrigerated for after being made? I’m curious about meal prep with these!
Foodfaithfitness says
Hi Anna, I LOVE meal prep! If you refrigerate them quickly after making them (up to one hour after), I think it is safe to keep them for 3 days in the fridge.
Hailey Marshall says
Is one pan one serving? What is the serving size?
Foodfaithfitness says
Hi Hailey, the quantities indicated should make for 6 servings. Hope you like them!