These healthy bell pepper nachos are a low-carb, keto-friendly healthy nacho recipe with ground turkey and mini bell peppers. They are a perfect game-day appetizer that your friends will be crazy about!
Recipe by Whitney Reist | Sweet Cayenne on September 8, 2020
Prep time: PT20M
Cook time: PT15M
Total time: PT35M
Rating
5 stars (1 reviews)
Keywords
bell pepper nachos, easy keto recipes, healthy nacho recipe, how to make bell pepper nachos, how to make keto nachos, keto nacho recipe, keto nachos, low-carb nacho recipe
Ingredients
1 pound lean ground turkey
8 ounces button mushrooms, finely chopped
1 tablespoon taco seasoning
1/2 cup white queso dip
Mexican hot sauce, to taste
1 pound bag mini rainbow peppers (or mild jalapeno peppers), halved and seeded
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Place a nonstick skillet over medium heat. Add a bit of oil to the bottom of the skillet, then add the ground turkey and mushrooms. Cook, stirring often, for about 6-8 minutes until the turkey is cooked through.
Drain the mixture by placing a large plate or lid over the skillet and pouring off any liquid. Add the taco seasoning, queso, and hot sauce to taste, mixing until well-combined.
Arrange the mini peppers in a single layer on the baking sheet, cut side up. Use a small spoon to fill each pepper with the turkey mixture. Top with cheese. At this point, you can bake them right away or cover them and store in the fridge until ready to bake, up to 12 hours.
Bake for 15-16 minutes until the peppers are tender and the cheese is melted.
Remove from the oven and top with Avocado Ranch and other toppings, as desired.
