Description
Mini Pepper Nachos are a vibrant and flavorful appetizer featuring sweet mini bell peppers stuffed with a savory ground beef and salsa mixture, topped with melted cheddar cheese, and garnished with fresh avocado, tomatoes, green onions, and parsley. This easy-to-make, oven-baked dish offers a colorful blend of textures and tastes perfect for a party snack or a light meal.
Ingredients
Scale
Peppers
- 26 mini bell peppers
Beef Filling
- 1/2 lb lean ground beef
- 6 tbsp salsa
- Salt and black pepper to taste
Toppings
- 1 cup mature cheddar cheese, shredded
- 1/2 cup cherry tomatoes, diced
- 1 avocado, diced
- Green onion, chopped (about 2 tbsp)
- Fresh parsley, chopped (about 1 tbsp)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare it for baking the stuffed mini peppers.
- Prepare Peppers: Cut off the stems of the mini peppers and slice them in half lengthwise. Carefully remove the seeds and white veins from each half to create space for the filling.
- Cook Ground Beef: In a skillet over medium heat, brown the lean ground beef for about 5 to 6 minutes until fully cooked. Drain any excess liquid from the pan.
- Add Salsa and Season: Stir in the 6 tablespoons of salsa into the cooked beef and mix thoroughly. Season with salt and black pepper to taste.
- Assemble Peppers: Lightly spray a baking sheet with oil to prevent sticking and arrange the halved mini peppers cut side up. Spoon the beef and salsa mixture evenly into each pepper half.
- Top with Cheese and Bake: Sprinkle shredded mature cheddar cheese generously over the filled peppers. Place the baking sheet in the preheated oven and bake for 5 to 7 minutes, until the cheese has melted and is slightly bubbly.
- Add Fresh Toppings: Once baked, remove the peppers from the oven and immediately sprinkle diced cherry tomatoes, diced avocado, chopped green onions, and fresh parsley on top for a fresh and colorful finish.
- Serve Warm: Enjoy these mini pepper nachos while still warm for the best flavor and texture experience.
Notes
- For spicier nachos, consider adding diced jalapeños or a spicy salsa.
- You can substitute ground turkey or chicken for a leaner filling.
- Use a non-stick spray or lightly oil the baking sheet to prevent peppers from sticking.
- Serve with extra salsa or sour cream on the side for added flavor.
- Mini peppers can be found in most grocery stores year-round and come in sweet red, yellow, and orange varieties.
Nutrition
- Serving Size: 1 small plate (approx. 4-5 stuffed pepper halves)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 45 mg
