Instead of tortilla chips, sweet mini bell peppers form the perfect base for your favorite nacho toppings. These bite-sized beauties are crunchy, vibrant, and bursting with flavor in every bite.
Whether you’re serving them as an appetizer, snack, or fun dinner idea, mini pepper nachos deliver all the satisfaction of nachos without the heaviness.
Why You’ll Love Them
Mini bell peppers are naturally sweet, crunchy, and low in carbs, making them a perfect alternative to chips. The natural sweetness of the peppers pairs beautifully with the savory, spicy, and cheesy nacho toppings.
From classic taco-seasoned ground beef to vegetarian black bean and corn mixtures, you can make these fit your cravings or dietary needs.
Try these other appetizers for game days, board game nights or get-togethers.
Helpful Tips
- Prep the peppers properly – Slice the mini bell peppers in half lengthwise and remove any seeds or membranes. This creates the perfect little “scoop” for holding all your toppings. If the peppers don’t sit flat on your baking sheet, trim a small piece off the bottom to stabilize them.
- Choose meltable cheese – A good nacho is all about that melty cheese. Cheddar, Monterey Jack, or a Mexican cheese blend works great. Sprinkle a generous amount over the toppings, and make sure every pepper gets its fair share.
- Layer strategically – To keep the peppers from getting soggy, avoid overloading them with wet toppings like salsa or sour cream before baking. Instead, add those after they’ve come out of the oven for maximum freshness and crunch.
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Mini Pepper Nachos
Ingredients
- 8 mini sweet peppers halved
- 1/4 pound ground beef
- 1 tablespoon taco seasoning
- 1/2 cup shredded cheddar cheese
- 1/2 tomato chopped
- 1/2 avocado chopped
- Salsa sour cream fresh cilantro, if desired
Instructions
- Preheat the oven to 375 degrees F (190 C). Prepare a baking sheet with parchment paper.
- Cut the peppers in half and discard the seeds and ribs. Place the pepper halves on the baking sheet.
- Brown the ground beef over medium high heat, crumbling as it cooks. Add the taco seasoning and simmer for 5 minutes. Remove from heat.
- Divide the meat evenly among the peppers. Top with shredded cheese. Bake for 6 minutes.
- Remove from the oven and top the nachos with tomato, avocado, and any other toppings you wish to add.
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.