Bell Pepper Nachos

Total Time
50 min
20 min
30 min
Check out this twist on classic nachos!


chili powder

1½ Tbsp

ground cumin

2 tsp


1 tsp

table salt

1 tsp

garlic powder

½ tsp

onion powder

½ tsp

dried oregano

½ tsp

cayenne pepper

¼ tsp

uncooked 99% fat-free ground turkey breast

12 oz


½ cup(s)

apple cider vinegar

1 Tbsp

unpacked light brown sugar

1½ tsp

sweet mini baby bell pepper(s)

21 item(s), halved and seeded

50% reduced fat sharp cheddar cheese

1¼ cup(s), shredded

jalapeño pepper(s)

2 small, thinly sliced (optional)

large canned ripe black olive(s)

8 item(s), large, thinly sliced

light sour cream

¼ cup(s)


4 Tbsp, chopped


  1. Preheat oven to 425°F. Line a large rimmed baking pan with parchment paper.
  2. To make turkey seasoning, in a small bowl, mix together chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano and cayenne; set aside.
  3. 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.
  4. Arrange pepper halves, cut-side up, in a single layer on prepared pan.
  5. Evenly divide turkey mixture among peppers and sprinkle with cheese; top with jalapeno slices, if using.
  6. Bake until heated through and cheese is melted, 8-10 minutes.
  7. Remove from oven; top with olives, sour cream and cilantro. Serve immediately.
  8. Serving size: 7 nachos

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