Mini pepper nachos with turkey taco meat
25 min · 27 g protein · 278 cals / serving
Nachos with sweet mini peppers for chips: halved peppers piled with spiced turkey taco meat and melted cheddar, then topped with pico de gallo, jalapeños and a cool spoon of yogurt. A game-day plate that is mostly protein and crunch.
Ingredients
Taco meat
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika, smoked if you have it
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 tbsp tomato paste
- 1/4 cup water
- about 18 mini sweet peppers red bell peppers, halved lengthways, seeded
- 1/2 cup shredded reduced fat cheddar cheese
Toppings
- 2 tbsp pickled jalapenos
- 1/2 cup pico de gallo, or fresh salsa
- 1/3 cup nonfat Greek yogurt
- 2 tbsp fresh cilantro, chopped
Steps
- Heat the oven to 425°F and line a sheet pan with parchment. Lay the pepper halves on it cut side up, close together.
- Brown the turkey in a nonstick skillet over medium-high heat, breaking it up, 5–6 minutes. Stir in the spices, salt and tomato paste for 30 seconds, then the water, and simmer 2 minutes until saucy rather than wet.
- Spoon the turkey over and into the peppers, scatter over the cheese and bake 6–8 minutes, until the cheese has melted and the peppers are hot but still crisp.
- Top with the jalapeños, pico de gallo, spoonfuls of yogurt and cilantro, and serve straight from the pan.
Good to know
With beans?
Stir a drained can of black beans into the turkey for a bigger, cheaper pan that feeds six.
Full-fat cheddar?
It melts a little more lavishly, at about 59 instead of 62.
Per
- Calories
- 107
- Protein
- (39%)
- 10 g
- Fat
- (46%)
- 5 g
- Carbohydrates
- (16%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 266 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1113 kcal goes into the pot and 1244 g of ingredients comes out as about 1044 g of food: 107 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.