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Mini Bell Pepper Loaded Turkey Nachos

Mini bell pepper turkey nachos topped with melted cheese, black olives, jalapeño, and Greek yogurt.
These loaded mini bell pepper nachos are filled with seasoned ground turkey, melted cheese, and fresh toppings for a colorful, satisfying appetizer or easy meal. Serve them warm with salsa, shredded lettuce, and guacamole.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Servings 6 Servings

Ingredients
  

For the Turkey Nachos

  • Olive oil spray
  • 1 pound lean ground turkey
  • 1/4 onion minced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 21 mini rainbow bell peppers halved and seeded, about 13 ounces
  • 1 cup shredded cheese of choice
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons sliced black olives
  • 1 jalapeño thinly sliced, optional

For Serving

  • Salsa for serving
  • Shredded lettuce for serving
  • Guacamole for serving

Instructions
 

  • Preheat the Oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper or aluminum foil, then lightly coat with olive oil spray.
  • Cook the Turkey: Lightly spray a medium nonstick skillet with olive oil and heat over medium heat; add the onion and sauté for about 2 minutes, then add the ground turkey, garlic powder, cumin, and salt and cook for 4–5 minutes, breaking the turkey apart as it cooks, until fully cooked and the thickest portions reach 165°F.
  • Arrange the Peppers: Place the mini bell pepper halves in a single layer on the prepared baking sheet, cut-side up and close together.
  • Assemble the Nachos: Divide the cooked turkey mixture among the pepper halves, then top evenly with shredded cheese and sliced jalapeño, if using.
  • Bake the Nachos: Bake for 8–10 minutes, or until the peppers are slightly tender and the cheese is fully melted.
  • Add the Toppings: Remove from the oven and top with sliced black olives and dollops of Greek yogurt.
  • Serve: Serve immediately with salsa, shredded lettuce, and guacamole.

Notes

For more even cooking, choose mini bell peppers that are similar in size and arrange them cut-side up so the filling stays in place.
Ground turkey should reach a minimum internal temperature of 165°F before serving.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For the best texture, reheat in the oven or air fryer rather than the microwave.