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Loaded Mini Sweet Pepper Nachos

October 29, 2019 By Cooking Mamas Leave a Comment

 

Print Recipe

Loaded Mini Sweet Pepper Nachos

Our guilt-free, low-carb nachos are loaded with chicken taco meat, cheese, black olives, Pico de Gallo, cilantro, pickled jalapeno peppers, and sour cream, Enjoy!
Course: Appetizer
Cuisine: American, Keto, Mexican
Servings: 8

Ingredients

  • 1 (16 oz.) bag sweet mini peppers about 20 peppers
  • 1 lb. ground chicken
  • 1 T. olive oil
  • 2 T. taco seasoning
  • 2/3 c. water
  • 1 c. shredded sharp cheddar cheese
  • 1/2 c. shredded Monterey Jack
  • 2 T. chopped black olives
  • 1 c. Pico de Gallo
  • 2 T. chopped cilantro
  • 20 Tamed pickled jalapeno slices
  • 1/2 c. sour cream or ranch dressing for drizzling
  • Lime wedges for serving

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
  • Cut off the stem of each pepper, slice in half lengthwise and remove seeds. Arrange pepper halves on prepared baking sheet; set aside.
  • Heat olive oil in a large skillet, over medium-high heat. Add ground turkey, cook, stirring until brown and cooked through. Add water and taco seasoning; cook, stirring until combined and water has evaporated.
  • Spoon taco meat into mini pepper halves. Combine Monterey Jack and cheddar cheeses; sprinkle over taco meat. Bake until cheese is bubbly, about 8-10 minutes.
  • Remove from the oven and top with chopped black olives, Pico de Gallo, cilantro, and pickled jalapeños.
  • Drizzle with sour cream or ranch dressing. Serve immediately with lime wedges.

Filed Under: Appetizers, Canapés, Cinco de Mayo, Game Day, HOLIDAYS

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