4.8 from 18 votes
Bell Pepper Nachos
Easy bell pepper nachos made from colorful bell peppers loaded with ground turkey, black beans, corn, and cheese! The best healthy nachos!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 347 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 2 pounds mini bell peppers
- 1 tablespoon olive oil
- 1 pound ground turkey (ground chicken or ground beef also work)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 tablespoon tomato paste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can yellow corn, drained and rinsed
- 2 cups shredded Mexican blend cheese
- For topping: diced avocados, diced onions, chopped cilantro, sour cream or Mexican crema
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Cut the stems and tops off the mini bell peppers, then cut in half lengthwise and remove the seeds and veins. Place on the prepared baking sheet in a single layer with the insides facing up. Set aside.
- In a large bowl, add ground turkey and taco seasoning. Mix together until the seasoning is well combined with the meat.
- Heat the oil in a large skillet over medium-high heat. Add the ground turkey and taco seasoning. Sauté, stirring occasionally, for 8-10 minutes until the meat is fully cooked.
- Add the tomato paste and stir until it's fully combined with the ground turkey.
- Stir in black beans and corn. Remove the skillet from the heat.
- Spoon the ground turkey filling onto the mini bell peppers. Top with shredded cheese and bake in the oven for 10-15 minutes.
- Remove from the oven and top with cilantro, onions, avocados, and a drizzle of Mexican crema. Serve immediately.
Cup of Yum
Notes
- Leftover filling? You can use this filling for regular nachos, burritos, or tacos.
- Add more veggies. You can easily add more veggies like chopped zucchini or poblano peppers. Just saute them with the ground turkey.
- Make it vegetarian. You can easily make this vegetarian by omitting the ground turkey and sauteing the black beans and corn with taco seasoning and tomato paste for 5-10 minutes and use as a filling.
Nutrition Information
Serving
1serving
Calories
347kcal
(17%)
Carbohydrates
22g
(7%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
77mg
(26%)
Sodium
632mg
(26%)
Potassium
819mg
(23%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
5121IU
(102%)
Vitamin C
196mg
(218%)
Calcium
285mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 347
% Daily Value*
| Serving | 1serving | |
| Calories | 347kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 632mg | 26% |
| Potassium | 819mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 5121IU | 102% |
| Vitamin C | 196mg | 218% |
| Calcium | 285mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.