I started making Pepper Nachos a few years ago when I was trying to cut back on processed food. Once I switched over, I realized that these are actually so much better! (And better for you.) They're super flavorful, easy to make, and can be customized to your dietary needs. I love topping mine with avocado, Pico de Gallo, and fresh cilantro.

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• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Helpful Tips
• How to store leftovers
• Recipe
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🍴Ingredient Notes

• Ground Beef - You can also used ground turkey or ground chicken.
• Mini Peppers - Make sure to clean them out thoroughly before adding the meat. I like to rinse them after I slice them in half to make sure all of the seeds are removed.
• Pico de Gallo - Diced tomatoes will work too, but the flavor of Pico de Gallo is incredible! You can find it in the refrigerated section of most grocery stores.
• Avocado, Cubed - You can add fresh avocado on top or guacamole!
• Lime, Juiced - Freshly squeezed lime juice adds an extra layer of flavor! You can squeeze some on the meat while it's cooking, or on the pepper nachos before serving.
• Roughly Chopped Cilantro - Cilantro is the perfect herb for this recipe! If you're not a fan, feel free to skip it. I think it adds a nice pop of color and flavor.
• Spices - You can use individual spices like I did, or just pour in a taco mix packet! I like using individual spices because you can control the flavor.
• Hot Sauce - This is totally optional, but I love drizzling hot sauce on the pepper nachos after they've been baked!

🍴Step by Step Instructions

1. Start by cutting all of the mini peppers in half. Make sure to remove the seeds, and clean out the white film. Set aside while you prepare the meat.
2. Next, add the ground beef to a large frying pan on medium/high heat. Start breaking up the meat for a few minutes.
3. Then add salt, chili powder, cumin, garlic powder, and black pepper. Continue stirring for a few minutes. When the meat looks 90% cooked, remove from the heat and set aside while you prepare the baking sheet.
4. Line a baking sheet with parchment paper, and place the peppers on until you fill the sheet. (Peppers should be inside facing up.)

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1. Carefully spoon the meat onto the peppers, and any other topping you want baked. (Beans, rice, cheese, etc.)
2. Bake the peppers at 375 degrees for 10-15 minutes.
3. When the peppers come out of the oven, add your favorite toppings, and serve hot!

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Helpful Tips

• If you're not Paleo or on a Whole30 diet, feel free to add black beans with the ground beef!
• Cook the beef until it's 90% done so it doesn't overcook in the oven.
• If you're planning to add dairy-free cheese, make sure to sprinkle it on before the peppers go in the oven so it has time to melt.
• To bulk up this recipe, you can serve the peppers with my Creamy Cilantro Rice.
• Save the leftover meat to make Taco Salads for lunch the next day!

How to store leftovers

Leftovers can be stored in an air tight glass container in the refrigerator for about 4-5 days. To reheat, just place them on a pan and bake for a few minutes. You can also use a microwave!

More pepper recipes!

• Whole30 Italian Stuffed Peppers
• Italian Bean Salad Recipe
• Grilled Stuffed Peppers with Chipotle Chicken
• Paleo Chicken Cacciatore Recipe

After you make these Pepper Nachos, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

Recipe