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Mini Bell Pepper Loaded Turkey Nachos served with black olives and cilantro on a rustic 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
  

  • olive oil spray
  • 1 lb 93% lean ground turkey
  • 1 clove garlic, minced
  • 1/4 medium 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 (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 jalapeno sliced thin (optional)
  • chopped cilantro for garnish

Method
 

  1. Preheat the 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. Add onion, garlic, and cilantro and sauté for about 2 minutes, then add ground turkey, salt, garlic powder, and cumin. Cook the meat for 4 to 5 minutes until completely cooked. Mix in 1/4 cup of tomato sauce and chicken broth, then simmer on medium for about 5 minutes before removing from heat.
  3. Meanwhile, arrange the mini peppers in a single layer, cut-side up and close together.
  4. Stuff each pepper with the cooked ground turkey mixture, then sprinkle with shredded cheese and jalapeno slices, if desired.
  5. Bake for 8 to 10 minutes, until the cheese has melted.
  6. Take out of the oven and top with black olives, sour cream, and cilantro. Serve right away.

Notes

These are low-carb nachos that are perfect for a healthy snack or appetizer!