Why You’ll Love This Recipe
- The mini bell peppers add color, crunch, and a fresh twist instead of tortilla chips.
- You get all the flavors of nachos—spice, cheese, savory meat or bean filling—but in small, manageable bites.
- They’re customizable (meat, beans, veggies, toppings) and easy to adapt for dietary needs.
- Quick to assemble and bake, yet impressive when served.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Nachos
- Mini bell peppers (a mix of colors, halved and seeded)
- Ground meat (turkey, beef, chicken) or a meat substitute / beans
- Onion (finely chopped)
- Garlic (minced)
- Taco seasoning (or a blend of cumin, chili powder, paprika, salt, pepper)
- Tomato sauce or salsa (to bind)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
Toppings & Garnishes
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Sliced jalapeños
- Diced tomatoes or pico de gallo
- Chopped cilantro
- Lime wedges
Directions
- Preheat & prep peppers:
Preheat your oven to about 400 °F (200 °C). Line a baking sheet with parchment paper or foil.
Wash the mini bell peppers, cut them lengthwise in half, and remove seeds and white ribs. Arrange pepper halves cut-side up in a single layer on the baking sheet. - Cook the filling:
In a skillet over medium heat, sauté onion until soft. Add garlic and cook briefly until fragrant. Add your ground meat (or substitute) and cook, breaking it up, until browned.
Stir in taco seasoning (or your spice blend) and a bit of tomato sauce or salsa to moisten. Cook for a few minutes until everything is well combined. - Fill & add cheese:
Spoon the seasoned filling into each mini pepper half. Then sprinkle the shredded cheese over top, distributing evenly. - Bake:
Bake in the preheated oven for about 8–12 minutes (depending on pepper size and oven), until the peppers are tender and the cheese is melted and bubbling. - Garnish & serve:
Remove from oven. Add your favorite toppings: a dollop of sour cream, avocado or guacamole, jalapeño slices, tomatoes, and cilantro. Serve immediately.
Servings and timing
Makes about 12–16 mini nachos (depending on how many peppers you use)
Total time: ~30 minutes (10 minutes prep + 10 minutes filling + 8–12 minutes baking)
Storage/Reheating
- Storage: Store leftover filling and toppings separately in airtight containers in the refrigerator for up to 2 days. Avoid assembling until ready to serve.
- Reheating: Reheat in the oven or a toaster oven at ~375 °F (190 °C) for 5–7 minutes until heated through and the cheese is melty again. The peppers may soften over time, so they’re best eaten fresh.
Variations
- Vegetarian / vegan: Omit the meat and use seasoned black beans, lentils, or a plant‑based crumbled substitute. Use dairy‑free cheese and vegan sour cream.
- Extra veggies: Add corn, diced bell pepper, or mushrooms to the filling.
- Spice it up: Include chipotle in adobo, extra chili powder, or hot sauce in the filling.
- Cheese blend: Mix cheddar with pepper jack or Oaxaca for extra meltiness and flavor.
- Air fryer version: Use an air fryer at ~380 °F (193 °C) for 6–8 minutes (check halfway) for a crisp finish and quicker bake time.
FAQs
Can I use regular bell peppers instead of mini ones?
Yes. Just slice regular bell peppers into smaller “chips” or strips, core them, and use them in the same way.
How do I prevent the peppers from becoming too soft?
Don’t overbake. Bake just until they’re tender but still hold shape, and avoid excess liquid in the filling.
Can I prep in advance?
You can cook the filling ahead and keep it in the fridge. Fill and bake when ready to serve to maintain crispness.
What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend all melt well. Use your favorite melting cheese or a blend.
Can I make these gluten-free?
Yes. The recipe itself is naturally gluten-free, as long as your seasonings, sauces, or substitutes are certified gluten-free.
Will they be messy to eat?
They’re small and handheld, but placing them on a tray or serving platter helps contain any drips. Use thick toppings (like guacamole) and avoid too much watery salsa on top.
Conclusion
Mini Bell Pepper Nachos are a creative, flavorful way to enjoy nachos without chips. Their bite‑sized form, fresh peppers, and customizable toppings make them ideal for appetizers, snacks, or fun dinners. Give them a try—and feel free to adapt the protein, spices, and toppings to fit your taste.
PrintMini Bell Pepper Nachos
Mini bell peppers replace chips in this fun, bite-sized nacho twist. Filled with seasoned meat or beans and topped with melted cheese and fresh garnishes, these mini nachos are colorful, flavorful, and perfect for snacking or entertaining.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 12–16 mini nachos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 12–16 mini bell peppers, halved and seeded
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb ground meat (turkey, beef, or chicken) or plant-based alternative
- 1 tbsp taco seasoning (or mix of cumin, chili powder, paprika, salt, pepper)
- 2 tbsp tomato sauce or salsa
- 3/4 cup shredded cheese (cheddar, Monterey Jack, or blend)
- Optional toppings: sour cream or Greek yogurt
- 1 avocado, diced or mashed (or guacamole)
- 1 jalapeño, sliced
- 1/2 cup diced tomatoes or pico de gallo
- 2 tbsp chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment or foil.
- Wash and halve the mini bell peppers lengthwise. Remove seeds and ribs. Place cut-side up on the baking sheet.
- In a skillet over medium heat, heat olive oil. Sauté onion until soft, then add garlic and cook 1 minute more.
- Add ground meat or substitute. Cook until browned and crumbly. Stir in taco seasoning and tomato sauce or salsa. Simmer 2–3 minutes until combined. Remove from heat.
- Spoon the filling into each mini bell pepper half. Top with shredded cheese.
- Bake for 8–12 minutes, or until peppers are tender and cheese is melted.
- Remove from oven and garnish with sour cream, avocado, jalapeño slices, diced tomatoes, cilantro, and lime wedges as desired.
- Serve immediately while warm and crisp.
Notes
- Use plant-based meat or beans for a vegetarian version.
- Make filling in advance and store until ready to assemble and bake.
- Customize toppings: corn, radishes, pickled onions, etc.
- Use air fryer for quicker, crispier results (6–8 mins at 380 °F).
- Choose thick toppings to avoid soggy peppers.
Nutrition
- Serving Size: 2 mini nachos
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
