Cookin’ with Nino: Bell Pepper Turkey Nachos

Cooking with Chef Nino

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Bell Pepper Turkey Nachos

Have you been invited to a friend’s house for game night?  Are you hosting a party at your house?  It’s possible to prepare a healthy snack alternative to share.  These mini peppers make the perfect scoop for the nacho ground turkey to pop in your mouth.  Makes 10 Servings.


  • 1 teaspoon of olive oil
  • 2 garlic cloves
  • 6 thinly sliced green onions
  • 1 jalapeño finely chopped and seeds removed
  • 1 lb. fat free ground turkey
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • 1 cup salsa
  • 1 tablespoon of lime juice
  • 1 bag of mini peppers
  • 3/4 cup of low-fat mozzarella cheese
  • 1/4 cup sliced black olives
  • 1/2 large tomato diced
  • 1/4 cup cilantro


Heat oil and add garlic, jalapeño and the white parts of the green onions.  Cook and stir for about a minute.  Add ground turkey and chili powder and cumin.  Cook completely.  Remove from heat and stir in the salsa.  Slice the ends off the mini peppers and slice length-wise in two.  Remove the seeds and ribs.  Press each half open so they are as flat as possible without breaking.  Arrange on a large baking sheet.  Spoon nacho mixture evenly into each pepper.  Sprinkle with black olives and shredded cheese.  Bake nachos for 7 minutes or until cheese is melted.  Remove from oven and top with tomatoes, cilantro and the remaining green onions.  Serve warm or at room temperature.


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