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Overhead view of mini bell pepper loaded turkey nachos topped with cheese, jalapenos, and cilantro on a wooden table.
Alyssa

Mini Bell Pepper Loaded Turkey Nachos

Loaded mini bell pepper nachos – game changer! These low-carb nachos are loaded with turkey taco meat, cheese, and all your favorite nacho toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Mexican
Calories: 187
Ingredients Method Notes

Ingredients
  

  • 3 sprays olive oil spray
  • 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
  • 21 mini rainbow peppers (halved and seeded)
  • 1 cup sharp shredded Cheddar cheese
  • 2 tbsp light sour cream (thinned with 1 tbsp water)
  • 2 tbsp sliced black olives
  • 1 jalapeno (sliced thin, optional)
  • chopped cilantro (for garnish)

Method
 

  1. Preheat oven to 400F and line a large baking tray with parchment or aluminum foil. Lightly spray with oil.
  2. Spray oil in a medium nonstick skillet over medium heat.
  3. Add onion, garlic, and cilantro and sauté about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
  4. Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
  5. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeño slices, if using.
  6. Bake 8 to 10 minutes, until cheese is melted.
  7. Remove from oven and top with black olives, sour cream, and cilantro. Serve immediately.

Notes

These low-carb nachos are a healthier twist on the classic nacho dish.