Chicken Healthy Nachos on Mini Bell Peppers Recipe

Name: Chicken Healthy Nachos on Mini Bell Peppers Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-inspired
Ingredients: 1 pound mini bell peppers; 1 1/2 cups shredded cooked chicken; 1 cup salsa; 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; 6 green onions, sliced (white and green parts separated); 1 teaspoon vegetable oil; 2 cloves garlic, minced; 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; Salt and pepper to taste

If you love nachos but want something lighter that doesn’t sacrifice any flavor, these Chicken Healthy Nachos on Mini Bell Peppers are about to become your new go-to appetizer! They’re bright, zesty, and loaded with juicy chicken, gooey cheese, and all the best taco toppings—but instead of tortilla chips, crisp, sweet mini bell peppers do all the heavy lifting. It’s the ideal solution for busy nights when you want something satisfying but don’t want to fuss around in the kitchen for ages. From start to finish, you’ll have party-worthy nachos in just 20 minutes!

Why You’ll Love This Recipe

Fast and Fuss-Free: These nachos come together in just 20 minutes—perfect for a quick dinner, snack, or unexpected guests.
Healthier Twist: By swapping chips for mini bell peppers, you’re cutting carbs and adding a sweet crunch plus a bonus dose of vitamins.
Packed With Flavor: Every bite is bursting with savory, smoky spiced chicken, bubbly cheese, and all the freshest toppings.
Customizable: You can top these with anything you love—olive haters? Skip ‘em! Only want cheddar cheese? Go for it!

Ingredients You’ll Need

Vegetable Oil: Just a little to gently saute the aromatics—don’t skip it, it sets the whole flavor foundation.
Garlic: Use fresh, minced garlic for punchy depth.
Green Onions: Both white and green parts add mild sharpness and color; separate for layering flavor.
Shredded Cooked Chicken: Use leftover or rotisserie for major time savings; it soaks up all the fiery spices beautifully.
Chili Powder, Cumin, Paprika, Red Pepper Flakes, Oregano, Garlic Powder, Onion Powder: This is your full Tex-Mex arsenal—smoky, earthy, and aromatic.
Salt & Black Pepper: To bring everything into balance.
Salsa: Stirs in moisture and tangy brightness; use your favorite jar or homemade.
Mini Bell Peppers: The star here—look for firm, colorful peppers. They bring sweetness and lovely crunch as the “nacho base.”
Cheddar/Monterey Jack Cheese Blend: The classic melty topping—choose pre-shredded for convenience or grate your own for the creaminess.
Black Olives: Briny and savory, but totally optional if you’re not a fan.
Tomato: Diced fresh tomato offers freshness and juiciness—don’t leave it out!
Cilantro: Adds fresh herbal pop—if you’re not into cilantro, try parsley or skip altogether.

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

Vegetarian Nachos: Swap the chicken for canned black beans or even roasted mushrooms for a plant-based spin.
Spicy Nachos: Up the red pepper flakes, or add sliced jalapeños on top before baking.
Extra Veggies: Try adding some corn kernels, chopped spinach, or even thinly sliced radishes after baking.
Different Cheese: Go all Monterey Jack, Pepper Jack, or even feta for a tangy twist.
Add Avocado: Top with diced avocado or a dollop of guacamole for creamy richness.

How to Make Chicken Healthy Nachos on Mini Bell Peppers

Step 1: Preheat and Prep

Start by heating your oven to 350°F. Line a big baking sheet with parchment for easy cleanup.

Step 2: Make the Chicken Filling

Warm the oil in a large non-stick skillet over medium heat. Add the garlic and the white parts of those green onions—let them release their aroma for a minute. Next, sprinkle in all those spices: chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, plus salt and pepper. Stir constantly for about 30 seconds (this “blooms” the spices and makes everything more fragrant). Toss in your shredded chicken, stirring well to coat every bit, and cook just until it’s all heated through—1 to 2 minutes. Remove from the heat and fold in your salsa. Taste and adjust with more salt and pepper if it needs a boost.

Step 3: Prep Your Bell Peppers

While your chicken cooks, slice the ends off the mini bell peppers and slice them in half lengthwise. Gently remove any seeds or ribs, then press each half so they sit as flat as possible. Arrange the pepper halves close together, cut-side up, on your baking sheet.

Step 4: Assemble the Nachos

Spoon the spicy chicken mixture evenly over all your mini bell pepper “chips.” Sprinkle over the sliced black olives and scatter the cheese generously on top.

Step 5: Bake

Pop the tray into the oven and bake for about 10 minutes, or until the cheese is completely melted and bubbling.

Step 6: Finish With Freshness

Once out of the oven, shower over the diced tomatoes, cilantro, and the reserved green onion tops. Serve immediately while it’s hot and melty!

Pro Tips for Making the Recipe

Make It Easy: Use rotisserie chicken or leftover grilled chicken for ultra-fast prep.
Chop Peppers Evenly: Try to cut peppers to similar sizes so they cook evenly and hold toppings well.
Don’t Overload: Spread the chicken out so every pepper gets some—overfilling can make them messy to pick up.
Watch the Cheese: Bake just until melted and bubbly. Overbaking may make the peppers too soft to hold.
Customize Toppings: Add fresh diced avocado, thinly sliced jalapeños, or even a dollop of Greek yogurt or sour cream after baking for extra flair.

How to Serve

These nachos are happiest served hot, piled high on a platter. They’re naturally gluten-free and vibrant enough for any party, family snack, or healthier appetizer. Want to build a balanced meal? Pair with a green salad dressed with lime vinaigrette or some spiced black beans on the side.

For a super-fun, interactive dinner, serve with extra salsas or hot sauces for drizzling, and set out bowls of chopped cilantro, tomatoes, or avocado for everyone to top their own!

Make Ahead and Storage

Storing Leftovers

Transfer cooled nachos to an airtight container and refrigerate for up to 2 days. Be aware the peppers will soften over time, but they’re still absolutely delicious as a quick lunch or snack!

Freezing

It’s best not to freeze assembled nachos, since the peppers will become mushy. You can freeze the cooked chicken filling separately for up to 2 months—just thaw and use for fresh nachos when you need them.

Reheating

Warm leftovers in a 350°F oven for about 8-10 minutes or until the cheese melts again. You can also microwave, but the peppers may get quite soft.

FAQs

Can I use large bell peppers instead of mini peppers?

Absolutely. Just cut them into wider strips or wedges after removing seeds and ribs, and proceed as directed. They won’t be as bite-sized, but the flavors are fabulous!

Can this recipe be made ahead for parties?

You can prep everything in advance—cook the chicken filling and slice the peppers, then assemble and store (unbaked) in the fridge for a few hours. Bake just before guests arrive for best texture.

How do I make these dairy-free?

Swap the cheese for a dairy-free shreds or skip the cheese and load up extra toppings like guacamole or a drizzle of dairy-free creamy sauce.

What’s the best way to shred chicken quickly?

Rotisserie chicken is a lifesaver, but you can also quickly poach chicken breasts and shred them with two forks or use a stand mixer for super-fast shredding.

Final Thoughts

Chicken Healthy Nachos on Mini Bell Peppers offers smoky, spicy, cheesy goodness—all with a light, colorful, and totally fun twist. Whether you want to eat lighter, add more veggies, or just try something irresistible and new, these nachos will earn rave reviews. Give them a try tonight—you’ll see just how quick and incredibly tasty healthy can be!