Home » Recipe » Low-carb loaded mini pepper nachos

Low-carb loaded mini pepper nachos

Recipe by

Tami DeGeeter, CPT, CNC

5 from 1 vote
Loaded mini pepper nachos offer a low-carb, flavorful alternative to traditional game day snacks, combining seasoned beef, black beans, and cheese with fresh toppings for a healthier yet satisfying option.
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Symbols guide

9g
Net Carbs
35 minutes
Total Time
6
Servings

Benefits for people with diabetes

  • Swapping out tortilla chips for mini peppers naturally lowers the carbs to help you manage your blood sugar without the guesswork.
  • The combination of ground beef and black beans packs in plenty of protein and fiber to keep you feeling full and satisfied.
  • Adding cheese and avocado brings in fats that slow down digestion, which can help keep your blood sugar steady after eating.
Low-carb loaded mini pepper nachos, topped with cheese, avocado, and beef.

Low-carb loaded mini pepper nachos

Tami DeGeeter, CPT, CNC
Loaded mini pepper nachos are a flavorful, low-carb twist on a classic game-day favorite. By swapping out tortilla chips for mini peppers, you can enjoy all the delicious toppings without the extra carbs. This recipe combines seasoned ground beef, black beans, and cheddar cheese with your favorite toppings like avocado, jalapeños, and sour cream. Whether you're serving them as an appetizer during the big game or as a quick snack, these nachos are a great way to enjoy a healthier option while still indulging in bold, satisfying flavors.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers and Snacks
Makes 6 servings
Serving Size 1½ cups
Net Carbs 9 g
*Net carbs are per serving

Ingredients
 

  • 1 teaspoon olive oil
  • 1 pound ground beef
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon crushed red pepper flakes, (optional)
  • salt and black pepper, to taste
  • 15-ounce can black beans, drained
  • 1 pound mini peppers, halved and seeded
  • 1½ cups cheddar cheese, shredded
  • Optional toppings: diced jalapeños, avocado, tomato, chopped cilantro, black olives, sour cream

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    Close-up view of temperature knob on an oven, preheat oven to cook a meal.
  • In a large skillet over medium heat, add the olive oil. Once the oil is warm, add the ground beef. Cook for 5-7 minutes until the beef is no longer pink, breaking it up with a spatula as it cooks.
    Close-up side-view of ground beef browning in a skillet.
  • Season the beef with garlic powder, oregano, chili powder, cumin, paprika, and red pepper flakes (if using). Stir and cook for 1–2 minutes. Taste the beef mixture and season with salt and black pepper as desired. Add the black beans and mix until well combined.
    Close-up, side-view of ground beef, beans, and seasoning cooking in a skillet.
  • Arrange the mini peppers cut side up in a single layer on the baking sheet, placing them close together.
    Top-view of arranging mini peppers in a tray to make low-carb loaded mini pepper nachos.
  • Spoon the beef and bean mixture over the peppers, then sprinkle with cheese.
    Close-up side-view of topping low-carb loaded mini pepper nachos with shredded cheddar cheese.
  • Bake for 5-7 minutes, until the cheese is melted and golden.
    Top view of low-carb loaded mini pepper nachos with melted cheese on top, just out of the oven.
  • Top with your favorite toppings and serve immediately. Enjoy!
    Low-carb loaded mini pepper nachos served on a white plate, low-carb appetizer.

Video

Nutrition

Nutrition Facts
Low-carb loaded mini pepper nachos
Serving Size
 
1.5 cups
Amount per Serving
Calories
372
% Daily Value*
Net Carbohydrates
 
9
g
Carbohydrates
 
14
g
Fiber
 
5
g
Sugar
 
3
g
Protein
 
30
g
Fat
 
22
g
Saturated Fat
 
10
g
Trans Fat
 
0
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
94
mg
Sodium
 
386
mg
Potassium
 
557
mg
16
%
Vitamin C
 
144
mg
175
%
Vitamin A
 
594
µg
85
%
Calcium
 
262
mg
26
%
Iron
 
4
mg
22
%
Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.

Equipment

12 inch cast iron skillet
Large Skillet
Baking sheet, half sheet size made out of aluminum
Baking Sheet
Parchment paper pre-cut sheets.
Parchment Paper
Keywords healthy nachos, keto nachos, low-carb loaded nachos, low-carb nachos
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Tips for best results

  • Pat your mini peppers completely dry after washing them. Extra moisture can make them steam in the oven and become mushy.
  • Arrange the pepper halves so their edges are touching on the baking sheet. This helps catch the beef and cheese toppings so they don’t fall onto the pan.
  • Rinse and drain the black beans well before adding them to the skillet to keep the meat mixture from getting too wet.
  • Keep an eye on the oven. The goal is to melt the cheese and warm the peppers while keeping a slight crunch; baking too long makes the peppers too soft to pick up.
  • Swap the ground beef for ground turkey or chicken. You may need to add a splash more olive oil to the pan since these are leaner meats.
  • Use 2 tablespoons of store-bought taco seasoning instead of measuring out the individual spices if you want to save prep time.
  • Try pepper jack cheese instead of cheddar for an extra kick of heat, or use a Mexican cheese blend.
  • Use pinto beans in place of the black beans.
  • Store leftover nachos in the fridge for up to 3 days. Be sure to leave off fresh toppings like avocado, tomatoes, or sour cream until you are ready to eat.
  • Reheat in the oven at 350°F (175°C) or in an air fryer for a few minutes until the meat is hot and the cheese is bubbly. Using a microwave will make the peppers soggy.
  • Do not freeze these nachos. The mini peppers will become very mushy and release too much water when thawed.

Mini peppers: These are usually sold in bags in the produce section and are sweet, not spicy. If you can’t find them, you can cut standard bell peppers into wide strips or wedges to hold the meat and cheese.

Can I make the meat mixture ahead of time?
Yes. You can cook the beef, spices, and beans up to 3 days in advance and store the mixture in the fridge. You may want to warm it up slightly on the stove or in the microwave before assembling the nachos so everything heats evenly in the oven.

Do I need to roast the peppers before adding the toppings?
No, putting them in raw is best. The 5 to 7 minutes in the oven is just enough time to melt the cheese and warm the peppers while keeping them sturdy enough to pick up with your hands. Pre-roasting them will make them too soft to hold.

What is the easiest way to remove the seeds from the mini peppers?
After slicing them in half lengthwise, pull the green stem off. Then, use the tip of a small spoon or your thumb to quickly scoop out the small cluster of seeds near the top.

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Picture of Tami DeGeeter, CPT, CNC

Tami DeGeeter, CPT, CNC

Tami is the co-founder of Total Diabetes Wellness alongside her husband, Dana. After navigating Dana’s life with diabetes, she dedicated her career to making health simple and accessible. She is a Certified Personal Trainer and Nutrition Coach specializing in Fitness for Diabetes. She skips the confusing medical jargon to focus on what actually works: real food, safe movement, and sustainable habits. Her goal is to help you lower your A1C without lowering your quality of life. Read our story →

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2 comments

  1. Meredith

    Feb 16 2025 Reply

    My husband and I are trying to be good and eat low-carb, we tried this as one of our Superbowl snacks this year and liked it. My husband made a face when he first saw the peppers, but once he tried it he gobbled it down. I added salsa on top. Really great!

    1. Total Diabetes Wellness

      Mar 16 2025 Reply

      Hi Meredith! Thanks for your feedback, we’re so glad you gave these mini pepper nachos a try and that you enjoyed them!