Bell Pepper Nachos are a fresh twist on a classic—seasoned ground beef on crisp bell pepper wedges, topped with melted Cheddar.
Skip the Chips — Go for Bell Peppers!
Level up your nachos with these Bell Pepper Nachos! Swap out the chips for crisp bell pepper wedges to get all the flavor with a fresh twist.
Just pile on seasoned ground beef (or turkey) and plenty of melted Cheddar over juicy pepper wedges, and you’re set. Perfect for game day, movie night, or a quick dinner—these nachos are loaded, tasty, and a little lighter, too. Give them a try, and regular nachos might just seem basic!
Let’s Talk Bell Peppers
- Pick a mix of bell peppers (red, yellow, orange, green) for more flavor.
- Slice each pepper in half, then cut into 3 wedges per half.
- Remove seeds and membranes with a small knife.
- Toss wedges with olive oil, salt, and pepper, then place them on a lined pan.
- Bake at 400°F for 5 minutes to soften a bit while keeping them crisp enough for toppings.
Quick Tip
Pick Out The Best Bells!
To pick the best bell peppers for these Bell Pepper Nachos, follow these simple tips:
- Choose firm, plump peppers with taut skin and no soft spots.
- Pick peppers with a rich, vibrant, and uniform color.
- Look for glossy, smooth, surfaces that are free of blemishes.
- Check for a green, healthy-looking stem.
- Select peppers that feel heavy for their size; this indicates indicating juiciness.
How To Make Bell Pepper Nachos (Tips)
- Adjust spiciness: Control the heat by using mild or hot taco seasoning, spicy toppings, or a side of hot sauce.
- Grate your own cheese: Pre-grated cheese has powder that stops it from melting well and can make it greasy.
- Watch baking time: Keep an eye on the nachos to avoid overcooking the peppers or burning the cheese.
- Serve right away: Serve hot from the oven for the best crunch and gooey cheese.
What Cheese Goes On Bell Pepper Nachos?
For the perfect balance of flavor and texture, use a classic cheese combo. Stick to sharp Cheddar or a blend of sharp Cheddar and Monterey Jack—Monterey Jack melts beautifully, while sharp Cheddar adds bold, tangy flavor.
Quick Tip
Why sharp Cheddar? Sharpness indicates a more aged cheese that will deliver a richer and tangier flavor. If you’ve ever noticed your cheesy dishes to be lacking flavor, it could be that the cheese wasn’t aged (or the dish needed more salt to bring the cheesiness alive!).
What Toppings To Put On Nachos
- Sour cream and lime: Mix light sour cream with lime juice for a tangy, creamy drizzle.
- Guacamole or avocado: Add guac or sliced avocado for a creamy texture and bright color.
- Pico de gallo, salsa, or cherry tomatoes: Spoon on fresh pico de gallo or salsa for a burst of fresh flavor.
- Jalapeños: Add sliced fresh or pickled jalapeños for extra spice.
- Olives: Sliced black olives bring a salty flavor.
- Green onions or cilantro: Sprinkle chopped green onions or cilantro for a fresh, herbal taste.
- Cotija: A sprinkle of crumbly cotija adds a salty finish.
More Low-Carb Favorites:
- Turkey Taco Skillet with black beans
- Chicken Pozole with rotisserie chicken
- Ground Turkey Stir Fry with cabbage
- Big Mac In A Bowl with a delicious burger sauce
- Pineapple Steak with grilled pineapple
Bell Pepper Nachos
These Bell Pepper Nachos feature seasoned ground beef on crispy bell pepper wedges and melted Cheddar cheese, offering a tasty and customizable alternative to traditional nachos.
Ingredients
- 6 bell peppers
- 4 tablespoons olive oil divided
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup finely diced red onion
- 1 pound lean ground beef 93/7, or ground turkey
- 1 (1-ounce) packet taco seasoning see note 1
- 3/4 cup tomato sauce
- 1 (15-ounce) can black beans drained and rinsed, optional
- 1 cup frozen corn
- 1 cup freshly shredded sharp Cheddar cheese tightly packed
- 2 tablespoon light sour cream
- 1 tablespoon lime juice
- Toppings as desired sour cream, guacamole, avocado, pico de gallo, or salsa
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with foil and set aside. Slice peppers in half down the middle. Cut each half into 3 even-sized wedges. Remove the membranes and seeds.
- Add cut peppers to sheet pan. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss until peppers are evenly coated and then assemble cut-side up, positioned next to each other. Bake for 5 minutes then remove.
- In a large pan over high heat, add remaining 1 tablespoon olive oil. Once the oil is hot, add the diced onion and sauté until golden, about 3 minutes. Push the onion to the edges and add the ground beef to the center of the pan. Let the beef sear before crumbling with a wooden spoon and browning most of the way through, about 3–5 minutes. Drain or remove any grease if needed.
- Reduce heat to medium and add the taco seasoning. Stir until the beef is fully cooked through and the seasoning is fragrant, about 1–3 minutes. Add the tomato sauce and simmer until nicely thickened. Turn off the heat. Add the drained and rinsed black beans and corn, mix through. Taste and add a pinch of salt if needed.
- Spoon the beef mixture across the bell peppers in an even layer. Sprinkle cheese evenly on top. Return to the oven and bake for 10 minutes.
- Whisk together sour cream and lime juice until smooth, transfer to a small resealable plastic bag. Seal without air and snip off the tip to pipe across the nachos. Add some guacamole to a small resealable plastic bag, seal without air, and snip off the tip.
- Add the toppings right out of the oven. Pipe on the sour cream and guacamole and dig in!
Video
Recipe Notes
Note 1: To make homemade taco seasoning and replace the mix, combine 1 tablespoon ground chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper.
Storage: These are best enjoyed fresh. Store any leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 664kcal | Carbohydrates: 55g | Protein: 44g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1061mg | Potassium: 1466mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6744IU | Vitamin C: 240mg | Calcium: 266mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is absolutely delicious and definitely one of my new favorite dishes! Thank you for sharing this amazing recipe, I will definitely be making it again and again. Keep up the good work!
Yay! So thrilled to hear this! Thanks so much Camila! 🙂