Mini Sweet Pepper Nachos
Colorful mini sweet pepper nachos topped with seasoned beef, cheese, and fresh toppings. Perfect low-carb appetizer.
Ingredients
- 1 pound mini sweet peppers about 20–25 peppers
- 1 pound ground beef or turkey
- 1 tablespoon taco seasoning
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 1 cup black beans drained and rinsed
- 1 cup diced tomatoes
- ¼ cup sliced jalapeños
- ½ cup sour cream
- 2 tablespoons fresh cilantro chopped (optional)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper. Slice mini sweet peppers in half lengthwise and remove seeds. Arrange cut-side up on the baking sheet. In a skillet over medium heat, cook ground beef or turkey until browned and fully cooked. Drain excess grease and stir in taco seasoning. Spoon seasoned meat evenly into each pepper half. Top with black beans and shredded cheese. Bake for 8–10 minutes until cheese is melted and bubbly. Remove from oven and top with diced tomatoes, jalapeños, sour cream, and fresh cilantro. Serve warm.
Notes
Do not overbake to keep peppers slightly crisp. Drain meat and beans well to avoid excess moisture. Store leftovers in the refrigerator for up to 3 days and reheat in the oven at 350°F for 5–7 minutes.