Bell Pepper Nachos are a fresh twist on a classic—seasoned ground beef on crisp bell pepper wedges, topped with melted Cheddar.
Ditch The Chips — Use 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
- Choose a variety of colors: Create a mix of flavors for your nachos. Get an assortment of colors, such as red, yellow, orange, and green.
- Cut the peppers: Slice each bell pepper in half vertically, and then cut each half into three even-sized wedges. This will give you a total of six wedges per pepper, perfect for holding the toppings!
- Remove membranes and seeds: Carefully cut out the membranes and seeds from each wedge and discard them. I like to do this with a paring knife. Seeds can add a bitter taste to your nachos and make them harder to eat.
- Toss with olive oil and season: Place the pepper wedges on a foil-lined sheet pan, drizzle with olive oil, and season with salt and pepper. Toss the wedges to ensure they are evenly coated.
- Pre-bake the peppers: Arrange the wedges cut-side up on the sheet pan and bake at 400°F for 5 minutes. This initial baking step softens the peppers slightly, making them slightly more tender but still crisp enough to hold the nacho 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 the spiciness: Modify the heat level of your nachos by using mild or hot taco seasoning, incorporating spicy toppings, or serving with a side of hot sauce.
- Grate your own cheese (always!). Pre-grated cheese is coated with an anti-caking powder that prevents it from melting as nicely. Instead, it tends to make foods greasy.
- Watch the baking time: Keep a close eye on the nachos while they’re in the oven to avoid overcooking the peppers or burning the cheese. You want the peppers to be tender-crisp and the cheese perfectly melted.
- Serve immediately: To enjoy the best texture and flavor, serve the nachos straight out of the oven. This way, the peppers will still have some crunch, and the cheese will be nice and gooey.
What Cheese Goes On Bell Pepper Nachos?
To achieve the perfect balance of flavor and texture, use a simple yet classic cheese combination. Instead of experimenting with fancy cheeses, stick to sharp Cheddar or a blend of sharp Cheddar and Monterey Jack. The Monterey Jack provides the ooey-gooey melt we all love, while the sharp Cheddar brings a bold, tangy flavor that complements the dish beautifully.
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
The base recipe may be tempting enough, but we all know that nachos are better with lots of toppings! Drizzle on a tangy sour cream and lime mixture, add dollops of creamy guacamole, or sprinkle on some zesty pico de gallo – the possibilities are endless!
- Sour cream and lime: Mix light sour cream with lime juice for a tangy and creamy drizzle. This blend adds a refreshing zing and creaminess.
- Guacamole or avocado: Add a scoop of guacamole or sliced avocado for a rich, creamy contrast to the other ingredients. This topping also adds healthy fats and a vibrant green color to the dish.
- Pico de gallo, salsa, or cherry tomatoes: Spoon pico de gallo or your favorite salsa over the nachos for a burst of fresh flavor.
- Jalapeños: For those who enjoy a little extra heat, thinly sliced fresh or pickled jalapeños provide a spicy kick.
- Olives: Sliced black olives bring a briny, salty flavor that pairs well with the other nacho ingredients.
- Green onions or cilantro: Sprinkle freshly chopped green onions or cilantro and taste a burst of fresh, herbal brightness.
- Add a sprinkle of crumbly cotija, a mild Mexican cheese that adds a nice finishing touch of salty savoriness.
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
Equipment
- Sheet pan lined
- Large pan
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℉. 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 the 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
Nutrition
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! 🙂