These Easy Mini Sweet Bell Pepper Nachos that are stuffed with a delicious chorizo mixture and topped with shredded cheddar, sour cream and cilantro are the perfect snack or appetizer. You can eat this twist on classic nachos in about two bites and they are the perfect finger food for parties and they are especially perfect for game day!
Mini peppers are a bit sweet, crunchy and a healthy little container that perfectly holds all the deliciousness of the slightly spicy chorizo mixture. These stuffed mini sweet peppers get sprinkled with cheese, baked until that cheese is melted, then topped with a dollop of cream cheese and a sprinkle of cilantro. This is a great way to get your veggies in for the day!
These low carb loaded nachos get so much flavor from the chorizo. Chorizo has a smokey, slightly spicy flavor that is offset with the sour cream which is both added to the chorizo mixture and dolloped on top!
If you are looking for more appetizer recipes, try Apple Cheddar Crostini, Oven Baked Zucchini Chips or Double Layer Beef Taco Cups.
Why You Will Love These
- They are easy. You can get these prepared and baked in about 20 minutes. There is no special equipment or advanced skills needed to get these on the table. You can fulfill your nacho craving in just a few short minutes!
- They are perfect for parties. These are the perfect size for setting out at a party because they are easy to grab and eat while standing and chatting with others. You don't need silverware to eat these mini bell pepper boats and could probably get away without a plate too! A great appetizer for football season!
- The chorizo. This recipe is made with pork chorizo and it is not only a beautiful red color, but it also gives these nachos their spicy, smokey flavor that is oh, so good!
Here are notes about some of the ingredients needed to make this low carb nachos recipe. All of the ingredients can be found at your local grocery store or at an online retailer, like Amazon.
- Olive oil: Before adding the chorizo to your pan, it is heated with the olive oil to prevent the chorizo from sticking.
- Chorizo: I use Mexican pork chorizo for this.
- Green onion
- Tomato sauce: An entire 8-ounce can of tomato sauce is used.
- Sour cream: You can use whichever fat percentage of sour cream you prefer. This gets added to the chorizo mixture and it also is used to dollop on top of the mini pepper nachos. You could also use plain greek yogurt as a healthier way to get that creaminess mixed in.
- Mini bell peppers: You will slice and remove the seeds from the mini bell peppers. I like to leave the stem on because I like the way it looks and it gives you a little more of a spot to hang on to. You could also cut this part off.
- Cheese: I prefer shredding my own cheddar cheese for this from a large block using my box grater. You could also use pre-shredded but it doesn't melt as nicely.
- Cilantro: I like to place one fresh cilantro leaf on top of each bell pepper, but you could easily chop and sprinkle it over the top.
Step by Step Instructions
Here is how to prepare these delicious mini pepper nachos.
STEP 1: Preheat your oven to 350° F. Line a large baking sheet with parchment paper, aluminum foil or cooking spray.
STEP 2: Heat the olive oil in a large saute pan or large skillet over medium high heat. Add the chorizo and cook for about 5 minutes or until beginning to brown. Use a wooden spoon to break it up as it cooks.
STEP 3: Add the green onions to the pan and continue to cook for 3 more minutes, stirring frequently.
STEP 4: Add the tomato sauce and cook for 3 more minutes or until the sauce is thickened, stirring occasionally. Remove from the heat.
STEP 5: Add the sour cream and stir to combine.
STEP 6: Working with one bell pepper half at a time, spoon enough chorizo mixture to fill and slightly heap on top of the pepper. Place stuffed peppers cut side up on prepared baking sheet. Repeat procedure for remaining pepper halves.
STEP 7: Sprinkle the filled peppers with the shredded cheese.
STEP 8: Bake in the prepared 350° F oven for about 5-7 minutes or until the cheese is melted to your liking. Remove from oven and top with dollops of sour cream and cilantro leaves.
STEP 9: Serve on the baking sheet or transfer to a serving platter.
Here are some tips and tricks for making this great recipe:
- Use a saute pan, or a frying pan with sides, when cooking the chorizo. Chorizo tends to pop and splatter, so this will help contain that a bit! Also, you may want to wear an apron to protect your clothing from that chorizo splatter.
- Line your baking sheet with parchment paper or aluminum foil for easy clean-up.
- Put the filled mini bell pepper halves close to one another on the baking sheet, allowing them to lean against one another so they are sitting up straight. They tend to tip over when they are filled but you don't want that chorizo mixture falling out.
- You can dollop the sour cream on each individual pepper or you could get fancy and pipe it on with a fancy piping tip. You could also drizzle it across the top by placing it in a piping bag or a zip lock bag with the corner snipped off.
- Feel free to top with your favorite nacho toppings, like red onion, plenty of cheese, black beans, hot sauce or homemade pico de gallo.
No. Mini bell peppers are sweet and crunchy. They are similar to the larger bell peppers, but are a bit sweeter, smaller and more slender in shape.
Yes. Beef chorizo would be great in these nachos too! You could also substitute the chorizo for ground beef or ground turkey.
Other toppings that would be good are: black olives, pickled jalapeños, salsa, guacamole, diced avocado, or really any of your favorite toppings that you typically prefer on traditional nachos!
Storing and Freezing
These healthy nachos are best warm out of the oven. Leftovers could be placed in a airtight container in the refrigerator. Reheat in the oven at 350° F or in the microwave until heated through.
Freezing is not recommended.
Other Recipes to Try
To use leftover cilantro or sour cream from these nachos, try one of these recipes:
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Easy Mini Sweet Bell Pepper Nachos
- 2 teaspoons olive oil
- 16 ounces pork chorizo
- 8 ounce can tomato sauce
- 2 green onions, chopped
- ½ cup sour cream
- 16 ounces mini peppers, halved lengthwise and seeded
- 1 cup shredded cheddar cheese
- Cilantro for topping
- Preheat oven to 350°. Line a baking sheet with parchment paper or aluminum foil.
- In a large saute pan, heat 2 teaspoons olive oil on medium-high heat until hot. Add the chorizo and cook, stirring frequently and breaking apart with a wooden spoon, about 5-7 minutes or until lightly browned.16 ounces pork chorizo, 2 teaspoons olive oil
- Add the green onions and cook, stirring frequently, for 3 minutes.2 green onions, chopped
- Add the tomato sauce and cook, stirring frequently for 3 minutes or until sauce is slightly thickened and the chorizo is cooked through. Remove from heat and stir in ¼ cup sour cream.8 ounce can tomato sauce, ½ cup sour cream
- Fill each halved pepper with the chorizo mixture. Place on baking sheet sprinkle with shredded cheese and bake at 350° for about 5-7 minutes or until cheese is melted.16 ounces mini peppers, halved lengthwise and seeded, 1 cup shredded cheddar cheese
- Top with a dollop of sour cream and cilantro leaves.½ cup sour cream, Cilantro for topping
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