Bell Pepper Nachos

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Check out this twist on classic nachos!

  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp table salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 12 oz uncooked ground turkey
  • 1/2 cup(s) water
  • 1 Tbsp apple cider vinegar
  • 1 1/2 tsp unpacked light brown sugar
  • 21 item(s) sweet mini baby bell pepper(s), halved and seeded
  • 1 1/4 cup(s), shredded 50% reduced fat sharp cheddar cheese-, shredded
  • 2 small jalapeño pepper(s), thinly sliced (optional)
  • 8 item(s), large large canned ripe black olive(s), thinly sliced
  • 1/4 cup(s) light sour cream
  • 4 Tbsp cilantro, chopped

Preheat oven to 425°F. Line a large rimmed baking pan with parchment paper.

To make turkey seasoning, in a small bowl, mix together chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano and cayenne; set aside.

Place turkey in a large nonstick skillet over medium heat; cook, breaking apart meat with back of spoon, until no longer pink, 4-5 minutes. Sprinkle turkey with seasoning mixture and stir in water; reduce heat to medium-low and simmer, stirring occasionally, until most of liquid is absorbed, 10-15 minutes. Stir in vinegar and sugar; simmer 2-3 minutes more.

Arrange pepper halves, cut-side up, in a single layer on prepared pan.

Evenly divide turkey mixture among peppers and sprinkle with cheese; top with jalapeno slices, if using.

Bake until heated through and cheese is melted, 8-10 minutes.

Remove from oven; top with olives, sour cream and cilantro. Serve immediately.

Serving size: 7 nachos

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