Recipe: Mini Bell Pepper Nachos

Recipe: Mini Bell Pepper Nachos

To me, Superbowl Sunday is about the food and the game, most of the time. However, I have very little interest in the Eagles or the Patriots. SO, this year, it is ALL about the food.

I wanted to share a recipe from SkinnyTaste, in case you are looking for a fun appetizer, that’s a healthy alternative.

Mini bell pepper nachos. Genius.

Low-carb, topped with ground turkey, spices and all your favorite toppings make this dish an excellent appetizer, that’s light.

I tend to add more flavor so I made some adjustments to Gina’s recipe by using turkey sausages instead of ground turkey. I made these nachos with two regular Italian-seasoned turkey sausages and one spicy (casings removed). I also added some red pepper flakes and a bit more garlic. Even if you do not like spicy nachos, you can buy Italian-seasoned turkey sausages, and it will have a bit more flavor than simple ground turkey.

You can get creative with the toppings too, there are no rules here.


Prep: 10 minutes | Total: 45 minutes


  • olive oil spray
  • 1 lb 93% lean ground turkey or 3 Turkey Sausages (casings removed)
  • 2-3 garlic cloves, minced
  • 1/2 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/4 cup tomato sauce
  • 1/4 cup chicken broth, low sodium
  • 21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
  • 1 cup sharp shredded Cheddar cheese
  • 2 tbsp light sour cream
  • 2 tbsp sliced black olives (optional)
  • 1 jalapeno, sliced thin (optional)


  • Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
  • Spray oil in a medium nonstick skillet over medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, red pepper flakes, 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.
  • Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
  • Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
  • Bake 8 to 10 minutes, until cheese is melted.
  • Remove from oven and top with black olives, sour cream and cilantro or toppings of your choosing. Serve immediately.

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