Bell Pepper Nachos

Points™ per serving

Total 50 min

Prep 20 min

Cook 30 min

Serves 6


  • Chili powder  1½ Tbsp
  • Ground cumin  2 tsp
  • Paprika  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
  • Water  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
  • Reduced-fat cheddar cheese  1¼ cup(s), shredded, sharp variety
  • Jalapeño pepper(s)  2 small, thinly sliced (optional)
  • Large canned ripe black olive(s)  8 olive(s), thinly sliced
  • Light sour cream  ¼ cup(s)
  • Cilantro  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 (or swap in taco seasoning); set aside.
  3. Place turkey in a large nonstick skillet over medium heat; cook, breaking apart meat with the back of a 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 the liquid is absorbed, 5-10 minutes. Stir in vinegar and sugar; simmer for 2-3 minutes more.
  4. Arrange pepper halves, cut side up, in a single layer on the prepared pan.
  5. Evenly divide the 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.

Serving size: 7 nachos

Bell Pepper Nachos

30 min

20 min

Check out this 4 Point(s) twist on classic nachos made with bell peppers and ground turkey.

lunch, dinner, snack

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