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Mini Pepper Nachos

A healthier version of a family favorite! Skill Level: Beginner

20 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 346
Protein 31.2g
Total Carbohydrates 10.2g
Dietary Fiber 4.4g
Net Carbohydrates 5.8g
Sugar 4.4g
Total Fat 20.1g
Saturated Fat 9.6g
Trans Fat 0.1g
Cholesterol 99.3mg
Sodium 470.1mg
SmartPoints® 9.0


  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes, or more, to taste
  • 1 pound ground beef
  • 1 pound mini bell peppers, halved and seeded
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup halved cherry or grape tomatoes
  • 3 Tablespoons light sour cream (optional)
  • 1 cup avocado, chopped (optional)
  • 1 Tablespoon minced jalapeno pepper, seeded and sliced (optional)


  1. Preheat oven to 400 °F and line a large baking tray with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together.
  2. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
  3. In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Drain off fat. Add spice mixture and sauté until well combined. Remove from heat.
  4. Sprinkle peppers with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melted.
  5. Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing