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Bell Pepper Nachos

Gracie Gordon
Course Appetizer


  • 1 pound ground turkey
  • 1 tbsp olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 tsp salt
  • 2/3 cup salsa
  • 1 cup shredded cheddar cheese
  • 3 Divine Flavor organic bell peppers


  • reheat oven to 375 degrees. Line a baking sheet with foil and nonstick spray.
  • Clean and dry the bell peppers then remove the seeds and core. Slice each pepper into 5-6 vertical pieces and set aside.
  • In a large stovetop pan, cook the ground turkey in olive oil on medium-high heat until it’s fully cooked through.
  • Let the turkey cool for a few minutes before adding in the spices and salsa. Combine well.
  • Add the turkey mixture into the bell pepper boats and top with cheese.
  • Bake for 10 minutes or until cheese is melted. *


* If you’d like your peppers to be softer, you can put the filled “boats” in a large casserole dish, add 1/4 cup of water, cover tightly with foil and bake for 10-15 minutes.