These Easy Low Carb Mini Pepper Nachos are so flavorful and delicious! This appetizer version of Mexican stuffed peppers is perfect for meal prepping or sharing with friends at your next get-together! Full of all kinds of yumminess, like lean ground beef, black beans, sweet peppers, tomatoes with green chilies and a zesty blend of Mexican spices. And best of all they’re low-carb and gluten-free!
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Easy Low Carb Nachos (Mexican Stuffed Peppers)
One of my favorite food holidays is almost here… Cinco De Mayo!!
Ahh what’s not to love about a day that is completely dedicated to eating creamy fresh guacamole, yummy queso fundido with chorizo, cheesy refried beans, chicken enchiladas, barbacoa beef tacos, and elderflower margaritas! Can you say delicioso!??
I must admit I have quite a few Mexican recipes on the blog, and I’m still going strong over here. Today I’m sharing yet another muy fantastico Mexican masterpiece… I give you, Easy Low Carb Mini Pepper Nachos! AKA “Pachos!”
Get it? Peppers + Nachos = pachos!?? Genius – right!?
I LOVE regular nachos way too much! I’m sure I could eat a whole sheet pan of them by myself. Ok, maybe not but I’m really hungry right now so it seems like I could.
And as much as I love them, I don’t love all those carbs – or should I say they don’t love me. So I decided there was no need to deny myself, I just needed to find a replacement for those crispy flaky corn chips that I adore.
Annnd baby bell peppers it is! These colorful little saucers are just perfect for filling with all your favorite toppings and devouring.
Why you’ll love these Mexican stuffed peppers:
- As I just mentioned, these are low carb nachos! If you’re wondering how many carbs are in mini pepper nachos? The answer would be 4 net carbs in each stuffed pepper.
- These Mexican stuffed peppers are completely gluten-free!
- These nachos are full of good-for-us ingredients like black beans, sweet peppers, tomatoes and green chilies, and green onions.
- You can swap out the protein: I made ground beef nachos but you could also use ground turkey or chicken instead.
- This recipe makes 34-ish peppers so they would be perfect for having friends over, game day, or even meal prepping for the week.
- The flavor!! This stuffed peppers recipe is flavorful, zesty, and so delicious!
- And finally, you can change up the toppings. Which might make you ask:
What are some toppings for nachos?
- Shredded Cheese
- Cheese sauce
- Fresh or jarred jalapenos
- Green or red onions
- Pico de gallo
- Salsa verde
- Sour cream
- Chopped tomato
- And of course avocado!
As you can see there is so much to love about these Pachos!
I made a batch and sent them to work with the B man for his co-workers to sample and taste test. I heard there may have been some Pacho hiding and hoarding going on. Needless to say they got rave reviews!
Well let’s get down to business…
How to make Low Carb Nachos:
Step 1) First of all, wash, dry and cut your baby bell peppers in half lengthwise. Then remove the stems, remove seeds and veins and set aside.
Step 2) Add the ground beef to a medium saucepan over medium high heat. Season with salt and pepper then cook until meat is no longer pink.
Step 3) Stir in the rest of the seasonings.
Step 4) Add tomato paste, Rotel, and black beans. Cook for 4-5 minutes so the flavors marry.
Step 5) Place the peppers on a baking sheet (cut side up) and fill them all with the ground beef mixture. Roast for 15 minutes in a 400 degree oven.
Step 6) Remove them from the oven and sprinkle on cheddar cheese, then bake for 2-3 more minutes.
Step 7) Top with cilantro, green onions, whatever else you want, and then devour!
I can’t wait for you to try these Easy Low Carb Nachos! I guarantee you’ll be making and taking them to picnics and parties, and probably even hiding and hoarding them from your family as well! LOL
Salud mi amigo!
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1½ teaspoons salt
- 1 teaspoon pepper
- 15-17 baby bell peppers (2 pounds)
- Taco seasoning (see below)
- 10 ounces Original Rotel canned tomatoes & chilies (one can)
- 2 tablespoons tomato paste or ketchup
- 15.5 ounces black beans rinsed and drained (1 can… I love Goya Organic black beans!)
- 6-8 ounces Cheddar cheese shredded
- ½ cup cilantro rough chopped (plus more for garnish)
- Optional toppings: thinly sliced green onions diced tomatoes, rough chopped cilantro, chopped jalapenos, salsa, pico de gallo, sour cream, and guacamole.
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons powdered garlic
- 2 teaspoons onion powder
- 1 teaspoon oregano
- ¼ tsp cayenne (optional)
- Preheat oven to 400 degrees.
Cut peppers in half lengthwise, remove veins and seeds, and set aside. (I used a 2 lb bag of baby bell peppers. They are a little bigger than a mini pepper and smaller than a regular sized bell pepper.)
- In a saute pan over medium high heat, brown the ground beef and season with salt and pepper.
- Stir in the rest of the seasonings, tomato paste, Rotel, and black beans. Cook for 4-5 minutes so the flavors marry.
- Stuff the peppers with the meat mixture and bake on a sheet pan for 15 minutes.
- Remove from the oven, sprinkle on cheddar cheese, and bake for 2-3 more minutes.
- Top with cilantro, green onions, and whatever else you want and devour!
Nutrition information for Mexican Stuffed Peppers
If you’re looking for a full meal plan for Cinco de Mayo, check out this entire Mexican Fiesta menu. Or if you want to pick “ala carte” choose from some of my faves: