These skinny, healthy Bell Pepper Nachos are filled with fresh veggies and lean ground turkey. A sprinkle of cheddar cheese on top creates a sense of indulgence, without detracting from the health benefits of this clean-eating meal.
- 1.5 lb bag mini sweet bell peppers, halved and seeded (or 3–4 regular bell peppers; cut into smaller triangle wedges to make “chips”)
- 16 oz lean ground turkey
- 1 avocado, diced
- 1 small yellow onion, diced
- 2 tsp diced green chiles
- 3–4 pepperoncini peppers, drained/chopped
- Handful of pickled jalapeno slices
- Black olives, sliced
- 1 tsp minced garlic
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp olive or avocado oil
- Sharp cheddar cheese (adjust amount depending on taste/diet goals/calorie intake, etc)
- Greek yogurt (or light sour cream)
- Hot sauce of your choice
- Lime wedges for serving
- Preheat oven to 400 degrees, or set your broiler to High.
- Heat the oil in a skillet over medium-high heat. Add onion and minced garlic, cook 30 seconds. Add lean ground turkey, tomato paste, diced green chiles, cumin, chili powder, and salt/pepper to taste; stirring to combine. Brown the turkey, using a wooden spoon to break up into smaller pieces, until cooked through (apprx 15-16 mins). Drain off any fat.
- Place sliced bell peppers on a baking sheet lined with foil. Take a handful of the ground turkey and start stuffing your bell pepper slices with a small amount each, making sure not to overload the peppers with too much meat (you want to leave room for the other toppings).
- Sprinkle, or stuff, the bell pepper nachos with remaining toppings: pepperoncini peppers, pickled jalapeno slices, black olive slices, and cheddar cheese.
- Bake bell pepper nachos at 400 degrees for 7 minutes, OR broil bell pepper nachos for 2-3 mins, until the cheese is bubbly and golden.
- Top cooked bell pepper nachos with diced avocado, a dash of hot sauce, and a side of greek yogurt or light sour cream to help cool your palette! Squeeze lime wedges over nachos for a tangy hit of flavor, which will balance the sweetness of the mini-bell peppers. Dig in and enjoy!
- ADDITIONAL TOPPING IDEAS: Cooked shrimp, black or pinto beans, roasted corn, diced tomatoes, green onions, cilantro, pico de gallo, tomatillo salsa, cooked rice, or guacamole- just to name a few!
- NOTE: I ended up with a good amount of excess ground turkey, since I wanted to fit as many other toppings as I could on the nachos! So I used the leftover turkey for breakfast the next day, topped with a fried egg. Any extra ground turkey that you end up with can keep in the fridge for 3-4 days.
- Method: Oven