top of page

Mini Pepper Nachos

Updated: Jan 7, 2020

Yields 6 Servings

(Ketchum, 2015)


- 1 tbsp chili powder

- 1 tsp ground cumin

- 1 tsp garlic powder

- 1 tsp paprika

- 1/2 tsp kosher salt

- 1/2 tsp pepper

- 1/2 tsp oregano

- 1/4 tsp red pepper flakes (more if you like it hotter)

- 1 lb ground beef

- 1 lb mini peppers, halved and seeded

- 1 1/2 cups shredded Cheddar cheese

- 1/2 cup chopped tomato

- Other toppings as desired (sour cream, olives, chopped jalapeño, avocado, etc.)


1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.

2. 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. Add spice mixture and sauté until well combined. Remove from heat.

3. Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil.

4. Arrange mini peppers in a single layer, cut-side up but very close together.

5. Sprinkle 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 melty.

6. Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Works Cited

Ketchum, C. (2015, September 4). Mini Pepper Nachos. Retrieved from A Sweet Life:

47 views0 comments

Recent Posts

See All


bottom of page