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  • Writer's pictureJessica Larit

Pepper Nachos

A healthier twist on your traditional nachos! Why have all of the chips when you can have these amazing pepper nachos!?! I love making these "nachos" for a quick weeknight dinner and also to serve as an appetizer when hosting a party. They are always a big hit and so easy to put together. There are so many options of what you can fill them with. I love to make each one a little different!

Prep time: 10 minutes Cooke time: 11 minutes


-6-8 mini sweet peppers (cut down vertically and take out seeds)

-1 lb ground chicken (you can substitute beef if you prefer)

-1/4 cup chopped onion

-1 large avocado- chopped into small pieces

-shredded Mexican cheese

-cherry tomatoes (diced)

-1 jalapeño -chopped

-hot sauce

-sour cream

-salt and pepper

-2/3 cup water

Taco Seasoning:

-1 Tablespoon chili powder

-1 teaspoon paprika

-1 teaspoon cumin

-1/4 teaspoon garlic powder

-1/4 teaspoon onion powder

-1/4 teaspoon dried oregano

-1/4 teaspoon red pepper flakes

-1/2 teaspoon salt

-1/2 teaspoon pepper

Next Step:

-Preheat oven to 425 F

-On the stovetop spray your pan with olive oil and cook your ground chicken on medium heat. (sprinkle with salt and pepper)

-1/2 way through cooking your ground chicken add your chopped onions.

-When the ground chicken is fully cooked, turn your heat down to low and add all of the taco seasoning. Add the water, stir, and let simmer for a few minutes.

-Prepare your peppers. (wash, deseed, and slice)

-Spray a small baking sheet with a little avocado oil.

-Place your peppers on the baking dish and fill them with your meat/onion mixture and top with chopped jalapeños.

-Bake for 10-11 minutes.

-Take out and top with tomatoes, avocados, shredded Mexican cheese, and a dollop of sour cream.

-Don't forget to drizzle your favorite hot sauce on top!


*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet

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