Turkey Nacho Stuffed Mini Bell Peppers

Mini Bell Pepper Loaded Turkey “Nachos”

Rating: 4.9 from 63 reviews

These loaded mini bell pepper nachos pair seasoned ground turkey with bright, crunchy mini peppers and melty cheddar for a fresh, low-carb twist on a classic party snack. They’re easy to prep, bake quickly and can be customized with your preferred toppings.

Ingredients

• 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 ground cumin
• 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

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper or aluminum foil and lightly spray with olive oil spray.
2. Heat a medium nonstick skillet over medium heat and spray lightly with oil.
3. Add the minced onion, garlic and chopped cilantro to the skillet and sauté for about 2 minutes until fragrant.
4. Add the ground turkey, kosher salt, garlic powder and cumin. Cook, breaking the meat up, for 4–5 minutes until the turkey is fully cooked through.
5. Stir in the tomato sauce and chicken broth, mix well, and simmer on medium for about 5 minutes to let the flavors meld. Remove from heat.
6. Meanwhile, arrange the halved mini peppers on the prepared baking tray in a single layer, cut-side up and close together so they stay upright.
7. Fill each pepper half with the cooked turkey mixture. Top each filled pepper with shredded Cheddar and, if using, thin jalapeno slices.
8. Bake for 8–10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and immediately top with sliced black olives, a dollop of thinned sour cream and chopped cilantro. Serve warm.

Notes & Tips

• For a vegetarian version, replace the turkey with seasoned cooked lentils or a plant-based crumble.
• Use full-fat sour cream or Greek yogurt if you prefer a richer topping; thin with a little water or milk to drizzle.
• To make these ahead, prepare the turkey filling and refrigerate separately for up to 2 days. Fill and bake just before serving.
• If mini peppers are not available, use halved mini sweet peppers or small bell pepper rings for a similar effect.

Nutrition (per serving)

Serving: 7 nachos • Calories: 187 kcal • Carbohydrates: 6.5 g • Protein: 18 g • Fat: 11 g • Saturated Fat: 4.5 g • Cholesterol: 62 mg • Sodium: 418 mg • Fiber: 1 g • Sugar: 0.5 g