W/W Loaded mini bell pepper nachos

Loaded mini bell pepper nachos – game changer!! These low-carb nachos are loaded with turkey taco meat, cheese and all your favorite nacho toppings!

PREP TIME: 15minutes mins
COOK TIME: 25minutes mins
TOTAL TIME: 40minutes mins
YIELD: 6 servings
COURSE: Appetizer, Dinner, Lunch
CUISINE: Mexican


  • olive oil spray
  • 1 lb 93% lean ground turkey
  • 1 clove garlic (minced)
  • 1/4 onion (minced)
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 1/4 cup tomato sauce
  • 1/4 cup chicken broth
  • 21 mini rainbow peppers (halved and seeded (about 13 oz seeded))
  • 1 cup sharp shredded Cheddar cheese
  • 2 tbsp light sour cream (thinned with 1 tbsp water)
  • 2 tbsp sliced black olives
  • 1 jalapeno (sliced thin (optional))
  • chopped cilantro (for garnish)


  • Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
  • Spray oil in a medium nonstick skillet over medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
  • Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
  • Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
  • Bake 8 to 10 minutes, until cheese is melted.
  • Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.


Serving: 7nachos, Calories: 187kcal, Carbohydrates: 6.5g, Protein: 18g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 62mg, Sodium: 418mg, Fiber: 1g, Sugar: 0.5g
 W/W Points: 6

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