These crispy, colorful bell pepper nachos are piled high with seasoned ground beef, black beans, corn, and gooey melted cheese. I started making them on nights when I wanted nachos but didn't want the heaviness of tortilla chips, and they turned into one of our most-requested snacks. The bell peppers stay just crisp enough to scoop up all that cheesy, savory filling, and honestly, they taste even better than regular nachos.
If you're looking for more easy weeknight favorites, you'll love my Buffalo Chicken Meatballs and Cheeseburger Quesadillas both are quick, crowd-pleasing dinners my family asks for on repeat.
What Are Bell Pepper Nachos?
Bell pepper nachos swap out traditional tortilla chips for thinly sliced bell peppers. Each pepper gets sliced into six neat little "chips" that hold all your favorite nacho toppings. You get the same satisfying crunch and flavor but with way more vitamins and a lighter feel. They're a low carb Mexican appetizer that works for game day, weeknight snacking, or any time you want nachos without tortilla chips.
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Bell Pepper Nachos Ingredients
Here's everything you need to make these easy Bell Pepper Nachos.
See Recipe Card Below This Post For Ingredient Quantities
- Bell peppers: Form the crispy base and add fresh, sweet flavor. Use a variety of colors for the prettiest presentation.
- Ground beef or ground turkey: Provides the hearty, savory filling. Ground turkey works great if you want a leaner option.
- Taco seasoning: Adds all the warm spices and classic nacho flavor in one easy step.
- Black beans: Boost the protein and fiber while adding a creamy texture. Make sure to rinse and drain them well.
- Sweet yellow corn: Brings a pop of sweetness and bright color. Thawed frozen corn works perfectly.
- Jalapeño: Adds a little heat if you like your nachos spicy. You can leave this out for milder nachos.
- Reduced-fat shredded Mexican cheese blend: Melts beautifully and ties everything together with gooey, cheesy goodness.
How to Make Bell Pepper Nachos
These Bell Pepper Nachos oven baked come together quickly with just a few simple steps.
Preheat oven: Preheat your oven to 375°F. Line a large baking sheet (or two standard sheets) with parchment paper or coat with nonstick oil.
Slice the peppers: Use a small sharp knife to core the stem from each bell pepper. Slice each pepper in half from top to bottom, then slice each half into 3 equal parts to create 6 "chips" per pepper. Arrange them on the baking sheet in a single layer with the insides facing up.
Cook the meat: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully cooked and crumbled, about 6 to 8 minutes. Stir in the taco seasoning and ⅔ cup water.
Add beans and corn: Toss in the black beans, corn, and jalapeños if you're using them. Mix well and cook until everything is heated through, about 2 to 3 minutes.
Top the peppers: Spoon the meat mixture evenly over the bell pepper pieces. Sprinkle the shredded cheese on top, using as much or as little as you like.
Bake: Bake until the cheese is melted and bubbly, about 10 minutes. The edges of the peppers should still have a little bite.
Serve: Serve warm with your favorite nacho toppings like sour cream, salsa, guacamole, or fresh cilantro.
Substitutions and Variations
Vegetarian bell pepper nachos: Skip the meat and double up on the black beans. You can also add sautéed mushrooms or crumbled tofu for extra protein.
Turkey or chicken: Swap the ground beef for ground turkey or shredded rotisserie chicken.
Cheese options: Use cheddar, Monterey Jack, or pepper jack cheese instead of the Mexican blend.
Spice level: Add diced green chiles, hot sauce, or extra jalapeños for more heat. Leave out the jalapeños entirely for kid-friendly nachos.
Mini bell pepper nachos: Use mini sweet peppers instead of large bell peppers. They make perfect single-bite appetizers.
Air fryer version: For bell pepper nachos air fryer style, arrange the topped peppers in the air fryer basket and cook at 375°F for 8 to 10 minutes.
Equipment For Bell Pepper Nachos
- Aluminum sheet pans: For baking the nachos evenly. Use two pans if needed to avoid crowding.
- Knife block set: A sharp knife makes slicing the peppers easy and clean.
- Cutting board: Protects your counter and gives you space to prep.
- Anodized nonstick cookware: A good skillet for browning the meat without sticking.
Storage and Reheating Tips
Store the leftover meat mixture in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop and serve it over fresh bell pepper slices.
Assembled bell pepper nachos can also be refrigerated for up to 3 days, though the peppers will soften as they sit. To reheat, warm them in a 350°F oven for 8 to 10 minutes until the cheese melts again.
If you want to meal prep, cook the meat mixture ahead of time and store it separately. Slice the peppers fresh when you're ready to assemble and bake.
Serving Suggestions
Serve these Bell Pepper Nachos game day snacks with a variety of toppings so everyone can customize their own.
Pair them with cool, creamy guacamole or sour cream to balance the warm, spicy filling. A side of fresh pico de gallo or chunky salsa adds brightness and acidity. For a complete meal, serve them alongside Mexican rice, refried beans, or a simple green salad. They also taste incredible with a squeeze of fresh lime juice and a sprinkle of chopped cilantro on top.
If you're serving them for a party, set out bowls of sliced avocado, pickled jalapeños, shredded lettuce, and diced tomatoes. Let everyone build their perfect bite.
Expert Tips
Choose firm, flat-bottomed peppers: Look for bell peppers that sit flat on the counter. They'll hold the toppings better and won't tip over on the baking sheet.
Don't overcook the peppers: Ten minutes is enough to melt the cheese while keeping the peppers slightly crisp. If you bake them too long, they'll get soft and soggy.
Drain the meat well: After browning the ground beef, drain off any excess fat before adding the taco seasoning. This keeps the nachos from getting greasy.
Layer evenly: Spread the meat mixture and cheese evenly across all the pepper slices so every bite has the same delicious flavor.
Serve immediately: These Bell Pepper Nachos taste best fresh out of the oven when the cheese is melty and the peppers still have a little crunch.
Use a mix of pepper colors: Red, yellow, and orange bell peppers look beautiful together and add a variety of sweetness. Green peppers work too but have a slightly more bitter flavor.
FAQ
Do you cook bell peppers before putting on nachos?
No, you don't need to cook the bell peppers first. They bake in the oven with the toppings and stay just crisp enough to hold everything. If you prefer softer peppers, you can roast them for 5 minutes before adding the toppings.
How to do easy nachos?
The easiest way is to use pre-cooked or rotisserie chicken, canned beans, and store-bought taco seasoning. Just layer everything on your base (chips or peppers), top with cheese, and bake until melty. It takes less than 30 minutes from start to finish.
What pairs well with bell peppers?
Bell peppers pair beautifully with cheese, ground beef, beans, corn, tomatoes, onions, and Mexican spices. They also taste great with creamy toppings like sour cream, guacamole, and ranch dressing.
What are the best toppings for nachos?
The best nacho toppings include shredded cheese, sour cream, guacamole, salsa, jalapeños, black olives, diced tomatoes, green onions, cilantro, and a squeeze of lime. You can also add cooked ground beef, shredded chicken, or black beans for extra protein.
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Bell Pepper Nachos
Ingredients
- 6 large bell peppers any color washed and dried
- 1 pound ground beef or ground turkey lean fully thawed
- 2 tablespoons taco seasoning store-bought or homemade blend
- ⅔ cup water used to dissolve seasoning
- ¾ cup canned black beans rinsed and drained well
- ¾ cup sweet yellow corn thawed if frozen
- 1 jalapeño thinly sliced seeds removed if milder heat is desired
- ½-1 cup shredded Mexican cheese blend reduced-fat melts best
Instructions
- Preheat the oven to 375°F and lightly grease or line a large rimmed baking sheet.
- Remove the stems and seeds from the bell peppers, then cut each pepper in half and slice each half into three even pieces to form chip-sized sections.
- Arrange the pepper pieces cut-side up in a single layer on the prepared baking sheet.
- Heat a large skillet over medium heat and cook the ground meat, breaking it apart, until fully browned and no longer pink.
- Stir in the taco seasoning and water, then add the black beans, corn, and jalapeño slices and cook until everything is well combined and heated through.
- Spoon the meat mixture evenly over the bell pepper pieces, then sprinkle cheese over the top.
- Bake until the cheese is fully melted and bubbly, about 10 minutes.
- Remove from the oven and serve immediately with your favorite toppings.
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