Name: Italian Red Pepper Nachos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 red bell peppers (seeds removed); 2 Italian sausage links (casing removed (uncooked)); 1 15-oz. can diced tomatoes (drained); 1/2 ball mozzarella (thinly sliced); chopped basil leaves

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Nachos but make it low carb amiright?

A few days ago, I took a poll on my Instagram stories asking you guys what types of recipes you wanted to see. Low carb and time-saving options won by a landslide! So naturally, I had to whip up something that checked both boxes! ✅

These bell pepper nachos are not only quick to make, but they’re also low in carbs, making them the perfect keto nacho option.

I initially planned to make Italian stuffed bell peppers, but in a classic #blondemoment 🤪😳, I started slicing my peppers instead of leaving them whole. At that point, I thought, “Why not turn this into nachos?” And, guys, let me tell you, the result was absolutely amazing!

The bell peppers served as the perfect crunchy nacho base, topped with savory Italian sausage links, melted mozzarella, and fresh basil. These Italian-inspired nachos are just as rich and satisfying as classic nachos made with tortilla chips, the ones we all know and love, but without the carbs. And guess what? You won’t even miss the tortilla chips!

Why I Love This Recipe

These Loaded Italian Bell Pepper Nachos are the ultimate combination of flavor and texture. The bell peppers add a crisp, fresh crunch that pairs perfectly with the juicy Italian sausage and melted cheese. It’s an ideal dish for those who love nachos but want a healthier alternative. They’re packed with flavor, low-carb, and the best part—they only take about 20 minutes from start to finish!

How to Make Loaded Italian Bell Pepper Nachos

Ingredients:

3 red bell peppers (seeds removed)
2 Italian sausage links (casing removed)
1 15-oz. can diced tomatoes (drained)
1/2 ball mozzarella (thinly sliced)
Chopped basil leaves

Instructions:

Preheat your oven to 375°F. Wash the bell peppers, then cut them into wedges (6-8 pieces per pepper). Lay them out in a single layer on a large foil-lined baking sheet sprayed with cooking spray.
Cook the sausage: In a skillet, add Italian sausage and use a wooden spoon to break up into crumbles. Cook until no longer pink, then remove from heat.
Assemble the nachos: Place cooked sausage over the bell pepper slices, spreading it evenly. Add the diced tomatoes on top, and then layer the mozzarella slices over everything.
Bake: Place the nachos into the oven for about 15-20 minutes, until the cheese is melted and bubbly. For that extra bit of crispiness, broil for 1-2 minutes at 500°F, keeping a close watch so the cheese doesn’t burn.
Finish it off: Once out of the oven, top with fresh basil leaves and enjoy warm!

FAQs

Absolutely! While I love the flavor and color of red bell peppers, you can also use green bell peppers or mini bell peppers for a more bite-sized option. In fact, opting for mini pepper nachos is a great way to make these even more like the traditional nachos we all know. Just make sure to cut the peppers into bite-sized pieces so they’re easy to eat.

Spices are key! When you’re cooking the sausage (or ground meat of your choice), add a sprinkle of chili powder, garlic powder, and black pepper to give it that little kick of flavor. If you’re going for a more Mexican-inspired take, you can use taco seasoning mix and even mix in a little beef broth to make the meat extra juicy.

If you happen to have leftovers (they’re that good!), store them in an airtight container in the fridge. They’ll keep for up to three days, though the peppers might soften a bit over time. To regain some of the crunch when reheating, place them on a large baking sheet lined with parchment paper and heat in the oven at 350°F (175°C) for about 10-15 minutes. This method helps to crisp up the peppers and cheese a bit.

Yes, you can use various types of ground meat as alternatives to Italian sausage. Ground turkey, lean ground beef, and ground chicken are all excellent options. Just make sure to adjust the seasoning accordingly to achieve the desired flavor.

If you want to mix things up, try adding sour cream (or Greek yogurt for a lighter option), pico de gallo, fresh cilantro, green onions, black olives, jalapeño peppers, a sprinkle of sharp cheddar cheese or Monterey Jack, hot sauce, or a squeeze of lime juice. These toppings will elevate your nachos with even more flavor and texture!

I hope you give these Loaded Italian Bell Pepper Nachos a try! They’re one of my favorite recipes and a great way to switch things up when you want something tasty but healthy. Let me know in the comments what toppings you added or if you made any tweaks to the recipe—I always love hearing from you!

Happy cooking and enjoy your crunchy, cheesy, and flavor-packed nachos!

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Italian Red Pepper Nachos

Rich in flavor from the Italian sausage, ooey gooey from the mozzarella with the perfect crunch from the peppers.

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Prep Time 5

Cook Time 15

Total Time 20

Course Appetizer, Main Course, Snack

Servings

Ingredients

3 red bell peppers seeds removed
2 Italian sausage links casing removed (uncooked)
1 15-oz. can diced tomatoes drained
1/2 ball mozzarella thinly sliced
chopped basil leaves

Instructions

Preheat oven to 375 degrees. Cut your bell peppers into wedges (about 6-8 per pepper). On a sheet pan lined with foil and greased lightly, spread out peppers evenly.
In a skillet, add Italian sausage and use a wooden spoon to break up into crumbles. Cook until no longer pink, then top peppers evenly with cooked sausage. Top with diced tomatoes and spread evenly between the peppers.
Top sausage-filled bell pepper wedges with mozzarella slices and place into oven for 15-20 minutes. Turn heat up to 500 degrees or your highest setting to broil the cheese – keep watch! Should only take 1-2 minutes.
Let cool slightly and topped with basil leaves! Enjoy warm.

Keyword ground sausage, mozzarella, nachos, red pepper

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