Ingredients
Scale
For the Pepper Nachos:
- 12-15 mini sweet bell peppers (multicolored), halved lengthwise and seeded
- 1 lb ground beef, ground turkey, or ground chicken
- 2 tablespoons taco seasoning (or homemade blend)
- ¼ cup water
- 1½ cups shredded Mexican cheese blend or sharp cheddar
- ½ cup black beans, drained and rinsed (optional, omit for strict keto)
- ¼ cup corn kernels (optional, omit for strict keto)
- 1 tablespoon olive oil
- Salt and pepper to taste
For Topping (choose your favorites):
- ½ cup sour cream or Greek yogurt
- ½ cup guacamole or 1 diced avocado
- ½ cup pico de gallo or diced fresh tomatoes
- ¼ cup sliced jalapeños (fresh or pickled)
- ¼ cup sliced black olives
- ¼ cup chopped fresh cilantro
- 3 green onions, sliced
- Lime wedges for serving
- Hot sauce or salsa for serving
Instructions
- Preheat Your Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil. This prevents sticking and makes cleanup a breeze.
- Prepare the Mini Peppers: Wash and dry your mini peppers thoroughly. Cut each pepper in half lengthwise from stem to tip. Using your fingers or a small spoon, remove the seeds and white membrane from inside each half, creating little “boats” ready for filling. Arrange the pepper halves cut-side up on your prepared baking sheet, fitting them snugly but not overlapping. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper.
- Cook the Seasoned Meat: While you’re prepping peppers, heat a large skillet over medium-high heat. Add your ground meat and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and cooked through with no pink remaining. Drain any excess fat if needed (especially if using higher-fat ground beef). Add the taco seasoning and water, stirring to combine. Reduce heat to medium-low and simmer for 2-3 minutes until the liquid has mostly evaporated and the meat is nicely coated with seasoning. Taste and adjust salt if needed. Remove from heat.
- Fill the Pepper Boats: Using a small spoon, fill each pepper half with about 1-2 tablespoons of the seasoned meat mixture, pressing it gently into the pepper cavity. Don’t overfill—you want the meat to nestle nicely inside without spilling over. If using black beans and corn, sprinkle a few pieces into each pepper on top of the meat.
- Add the Cheese: Generously sprinkle shredded cheese over each filled pepper, covering the meat completely. The cheese will melt down and create that gorgeous bubbly, golden top we all love. Don’t be shy with the cheese—it helps hold everything together!
- Bake to Perfection: Place the baking sheet in your preheated oven and bake for 8-10 minutes, or until the peppers are tender but still have a slight crunch (you don’t want them mushy!), the cheese is completely melted and starting to bubble, and the edges are just beginning to brown. Keep an eye on them—every oven is different, and you want perfectly tender-crisp peppers, not soggy ones.
- Add the Fresh Toppings: Remove the baking sheet from the oven and let cool for 2-3 minutes (they’ll be extremely hot!). While they’re cooling slightly, prepare your toppings. Transfer the pepper nachos to a large serving platter or leave them on the baking sheet for a casual presentation.
- Top and Serve: Now comes the fun part! Add dollops of sour cream or Greek yogurt to various peppers. Spoon on guacamole or scatter diced avocado. Add spoonfuls of pico de gallo or fresh tomatoes. Distribute jalapeño slices, black olives, fresh cilantro, and green onions across the platter. Serve immediately with lime wedges and hot sauce or salsa on the side. Let everyone customize their perfect bite!
Notes
- Pepper Size Consistency: Choose mini peppers that are roughly the same size so they cook evenly. Larger peppers may need an extra 1-2 minutes of baking time.
- Don’t Skip the Draining: If your ground meat releases a lot of fat, drain it before adding seasoning. Excess grease can make your peppers soggy and greasy.
- Cheese Melting Tip: For the best melting and creamiest texture, let your cheese come to room temperature for 15-20 minutes before using, and shred your own from a block rather than using pre-shredded.
- Customize Each Pepper: Make some mild for kids and some spicy for adults by adjusting toppings individually—everyone gets exactly what they want!
- Make It Vegetarian: Replace ground meat with seasoned black beans, refried beans, or plant-based ground “meat.” You can also use sautéed mushrooms and peppers for a veggie-forward version.
- Adjust Spice Levels: Control heat by choosing mild or spicy taco seasoning, and by the amount and type of jalapeños you use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4-5 pepper halves with toppings
- Calories: 245
- Sugar: 4g
- Sodium: 485mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg