Bell Pepper Nachos

Colorful bell pepper nachos bring all the cozy, cheesy comfort of a classic appetizer with a lighter, veggie-forward twist.

5 from 1 vote

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Course: Appetizer, Snack

Cuisine: American, Mexican-inspired

Keyword: bell pepper nachos, healthy nachos, keto appetizer, low carb nachos

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 245kcal

Cost: $14

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.

Notes

These nachos are best enjoyed fresh while the peppers are still crisp and the cheese is perfectly melty. They’re a weeknight lifesaver when you want comfort food vibes without feeling heavy afterward.

Nutrition