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Healthy Nachos!

Bell Pepper Nachos: a Healthy (and skinny) Nacho-Remix!


  • Author: WifeyChef
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

  • 1.5 lb bag mini sweet bell peppers, halved and seeded (or 34 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
  • 34 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

Instructions

  1. Preheat oven to 400 degrees, or set your broiler to High.
  2. 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.
  3. 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).
  4. Sprinkle, or stuff, the bell pepper nachos with remaining toppings: pepperoncini peppers, pickled jalapeno slices, black olive slices, and cheddar cheese.
  5. 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.
  6. 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!

Notes

  • 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