Description
These Mini Bell Pepper Loaded Turkey Nachos are a delicious and healthy twist on classic nachos, featuring lean ground turkey seasoned with aromatic spices and topped with sharp cheddar cheese, black olives, and a light sour cream drizzle. Perfect for a low-carb snack or appetizer, these bite-sized nachos are baked to melty perfection and garnished with fresh cilantro for a vibrant presentation.
Ingredients
Scale
Meat Mixture
- 1 lb 93% lean ground turkey
- 1 clove garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
Nachos Assembly
- 21 mini rainbow bell peppers, halved and seeded (about 13 oz seeded)
- 1 cup sharp shredded Cheddar cheese
- 2 tbsp light sour cream, thinned with 1 tbsp water
- 2 tbsp sliced black olives
- 1 jalapeño, sliced thin (optional)
- Chopped cilantro for garnish
- Olive oil spray
Instructions
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 400°F (204°C). Line a large baking tray with parchment paper or aluminum foil and lightly spray the surface with olive oil to prevent sticking.
- Sauté Aromatics: Spray olive oil in a medium nonstick skillet over medium heat. Add the minced onion, minced garlic, and chopped cilantro or parsley, and sauté for about 2 minutes until fragrant and slightly softened.
- Cook Ground Turkey: Add the ground turkey to the skillet along with kosher salt, garlic powder, and cumin powder. Cook for 4 to 5 minutes, stirring occasionally until the turkey is fully cooked and no longer pink.
- Simmer with Sauces: Stir in the tomato sauce and chicken broth. Mix well and let simmer over medium heat for about 5 minutes so the flavors meld and the mixture thickens slightly. Remove from heat once done.
- Prepare Mini Bell Peppers: Meanwhile, arrange the halved and seeded mini bell peppers in a single layer on the prepared baking tray, cut-side up, placed close together.
- Assemble Nachos: Spoon the cooked turkey mixture evenly into each mini pepper half. Top each filled pepper with shredded cheddar cheese and jalapeño slices if using.
- Bake: Place the baking tray in the preheated oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the tray from the oven. Top each mini pepper nacho with sliced black olives, a small dollop of thinned sour cream, and chopped cilantro. Serve immediately while warm.
Notes
- These loaded mini bell pepper nachos are a game changer for low-carb snacking and appetizers.
- Using lean ground turkey keeps this dish healthy and protein-rich.
- Feel free to adjust the jalapeño quantity or omit for less heat.
- Thinning the sour cream with water helps create a smooth drizzle instead of a thick dollop.
- You can customize toppings with other favorite nacho ingredients like diced tomatoes or green onions.
Nutrition
- Serving Size: 7 mini nachos
- Calories: 187 kcal
- Sugar: 0.5 g
- Sodium: 418 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 62 mg
