Here’s a game changer for your weeknight cravings: Chicken Healthy Nachos on Mini Bell Peppers. Imagine everything you love about nachos—savory chicken, gooey cheese, zesty toppings—packed onto sweet, crunchy mini bell peppers instead of greasy chips. It’s a total flavor explosion with unbelievable freshness and none of the guilt. The vibrant bell peppers add a satisfying crunch, and every bite delivers juicy chicken, a punch of salsa, and just-right melted cheese. Deliciously satisfying, but still light and wholesome, this is the ultimate speedy recipe when you want something fun, festive, and nourishing—ready in just 20 minutes from start to finish!

Why You’ll Love This Recipe

  • Unbelievably Quick: You can whip these nachos up in just 20 minutes, making them ideal for busy weeknights or impromptu gatherings.
  • Healthy and Wholesome: Skip the chips—mini bell peppers keep things crisp and light, plus you get a boost of vitamins and color on your plate.
  • Full of Flavor: That spiced chicken and salsa filling is seriously packed with flavor—every spice and herb earns its place here.
  • Crowd-Pleaser: Perfect for sharing, and easily adaptable for family taste buds or a party platter.
  • Customizable: Make it spicier, cheesier, or loaded with your favorite toppings—the choice is yours.

Ingredients You’ll Need

Gather these key players before you get started, and you’ll have dinner (or a snack) in no time:

  • Vegetable Oil: Helps sauté the aromatics and gives a gorgeous golden color to the chicken mix.
  • Garlic: Essential for depth and aroma; use fresh for the best punch.
  • Green Onions: Adds a mild, fresh onion flavor—use both the white and green parts for color and bite.
  • Shredded Cooked Chicken: Rotisserie chicken is a lifesaver for this—fast, juicy, and flavorful.
  • Spices (Chili Powder, Garlic Powder, Onion Powder, Crushed Red Pepper Flakes, Dried Oregano, Paprika, Ground Cumin, Salt, Black Pepper): This homemade blend brings warmth, smokiness, and a balanced kick. Don’t skimp!
  • Salsa: Adds moisture and a vivid, zesty tomato note; use your favorite brand or even homemade.
  • Mini Bell Peppers: Sweet, crunchy, and the perfect low-carb vessel for all the nacho toppings!
  • Cheddar & Monterey Jack Cheese Blend: Gives the iconic melty-layers—feel free to use part-skim or fully loaded, according to your taste.
  • Black Olives: A salty, briny hit that contrasts beautifully with the peppers.
  • Tomato: A juicy topping that brightens every bite.
  • Cilantro: Freshness and color with a hint of citrus—add as much as you love.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are a few delicious ideas:

  • Make it Vegetarian: Swap out chicken for black beans, pinto beans, or finely chopped mushrooms sautéed with the same spice mix.
  • Add Heat: Sprinkle on chopped jalapeños before baking, or use a spicy salsa for an extra kick.
  • Switch the Meat: Use leftover shredded turkey or even cooked ground beef for a different protein flavor.
  • Go Dairy-Free: Use your favorite plant-based cheese alternative—nutritional yeast can also add a cheesy hint.
  • More Veggies: Add finely diced red onion, corn, or baby spinach for even more color and freshness.

How to Make Chicken Healthy Nachos on Mini Bell Peppers

Step 1: Prep the Oven and Peppers

Preheat your oven to 350°F. While it heats up, slice the ends off each mini bell pepper, halve them lengthwise, and remove the seeds and ribs. Press each pepper half open so they lay flat, and arrange them close together on a large baking sheet—this will help hold all the toppings in place.

Step 2: Sauté the Aromatics

Heat a bit of oil in a non-stick skillet over medium heat. Toss in the garlic and the white parts of the green onions, letting them sizzle and soften for about a minute.

Step 3: Spice Things Up

Sprinkle in your chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, cumin, salt, and black pepper. Stir constantly for about 30 seconds—this wakes up the spices and spreads their aroma.

Step 4: Add the Chicken

Add the shredded chicken straight into the skillet. Toss it in the spice mixture until evenly coated and heated through, about 1-2 minutes. Remove from heat and stir in the salsa. Taste and adjust seasoning if needed.

Step 5: Assemble the Nachos

Spoon that spiced chicken mixture evenly over the prepared pepper halves. Sprinkle generously with the black olives and shredded cheese.

Step 6: Bake and Top

Pop the loaded peppers into the oven for 10 minutes, or until the cheese is melty and bubbly. Pull out the tray and shower with tomatoes, the green onion tops, and plenty of fresh cilantro.

Ready to enjoy!

Pro Tips for Making the Recipe

  • Use Pre-cooked Chicken: A rotisserie chicken or leftover roast chicken saves tons of time. Just shred and you’re good to go.
  • Cut Peppers Evenly: Flat peppers mean easier topping and less mess when serving.
  • Freshly Grate Cheese: Pre-shredded works, but grating your own melts creamier and tastes richer.
  • Don’t Overbake: The peppers should stay crisp-tender—not soggy—so keep an eye on the oven.
  • Taste Your Salsa: Some brands are saltier or spicier than others, so taste and adjust seasonings after mixing it in.

How to Serve

Turn these chicken healthy nachos into a vibrant party platter or a quick dinner plate! Serve them hot and straight from the oven, arranged on a big platter with fresh lime wedges for a zippy finish. Pair with sides like guacamole, Greek yogurt or sour cream, and extra salsa. For a more substantial meal, add a simple green salad or a light bean salad alongside. These nachos also make a fantastic hand-held appetizer—perfect for game night or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover nachos? They keep surprisingly well! Place them in an airtight container and refrigerate for up to 2 days. The peppers soften, but the flavors meld in a really tasty way.

Freezing

It’s not recommended to freeze assembled nachos, since bell peppers and melted cheese change texture. If you want to make ahead, freeze just the seasoned chicken mixture, then assemble fresh when ready.

Reheating

Reheat in a hot oven or toaster oven at 350°F for about 8-10 minutes, until hot and melty again. The microwave works in a pinch but can make the peppers a bit soft.

FAQs

  1. Can I use regular bell peppers instead of mini?

    Absolutely! Cut large bell peppers into thick strips or small squares, and proceed as usual. The smaller the pieces, the easier to eat as finger food.

  2. Is there a way to make this spicier?

    Definitely. Add extra crushed red pepper flakes, a pinch of cayenne, or finely chopped fresh jalapeño to the chicken mixture—or use a hot salsa.

  3. What’s the best way to shred chicken quickly?

    If you have a stand mixer, add warm cooked chicken breast pieces and mix on low with the paddle attachment for perfect shreds in seconds. Otherwise, two forks or even your clean hands work great.

  4. How can I make this recipe dairy free?

    Swap out the cheese blend for your favorite plant-based cheese. Or, simply sprinkle with nutritional yeast for that savory, cheesy vibe without dairy.

Final Thoughts

If you’re looking for a weeknight dinner or a party snack that tastes indulgent but actually packs a veggie punch, these Chicken Healthy Nachos on Mini Bell Peppers deserve a spot on your meal plan. Fast, flavorful, and endlessly versatile—more than enough reason to give them a try tonight. Have fun with the toppings and enjoy every crisp, melty bite!

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Chicken Healthy Nachos on Mini Bell Peppers Recipe

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  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free
Print Recipe

Description

These Chicken Healthy Nachos use vibrant mini bell peppers in place of chips, offering a gluten-free, lower-carb twist on classic nachos. Topped with a seasoned chicken mixture, plenty of cheddar-Monterey Jack cheese, olives, and fresh veggies, they’re flavorful, colorful, and perfect for a healthy appetizer or snack.

Ingredients

Units Scale

Main

  • 1 pound mini bell peppers

For the Chicken Mixture

  • 1 1/2 cups shredded cooked chicken
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, minced
  • 6 green onions, sliced, whites and greens separated
  • 1 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup salsa
  • Salt and pepper to taste

For Topping

  • 1 1/2 cups shredded cheddar/Monterey Jack cheese blend
  • 1/4 cup sliced black olives
  • 1/2 large tomato, diced
  • 1/4 cup cilantro, chopped

Instructions

  1. Preheat the Oven: Heat your oven to 350°F (175°C) to prepare for baking the nachos.
  2. Prepare Chicken Mixture: In a 12-inch non-stick skillet, heat vegetable oil over medium heat. Add the minced garlic and the white parts of the green onions, sautéing for about 1 minute until fragrant. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper. Continue to cook for 30 seconds, stirring constantly to release the flavors. Add shredded chicken and toss to coat. Cook until the chicken is warmed through and well combined with the spices, about 1–2 minutes. Remove from heat, stir in salsa, and season with additional salt and pepper to taste if needed.
  3. Prepare Bell Peppers: Slice the ends off each mini bell pepper and cut them in half lengthwise. Remove seeds and ribs, then gently flatten each half so they lay as flat as possible. Arrange the pepper halves close together in a single layer on a large baking sheet.
  4. Assemble the Nachos: Spoon the prepared chicken mixture evenly onto each bell pepper half. Sprinkle with sliced black olives and cover with the shredded cheddar/Monterey Jack cheese blend.
  5. Bake: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
  6. Finish and Serve: Remove from oven and finish with diced tomato, chopped cilantro, and the reserved green parts of the green onions. Serve immediately while warm.

Notes

  • Mini bell peppers are a healthy and crunchy alternative to chips.
  • This dish is gluten free and lower in carbs than traditional nachos.
  • Customize your toppings with extra veggies, avocado, or a dollop of Greek yogurt.
  • Great as an appetizer or snack—also works for light lunches.
  • Each serving is approximately 3 Weight Watchers Freestyle Smartpoints (for 4 servings).

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 240
  • Sugar: 6g
  • Sodium: 790mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 55mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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