Think you need a pile of tortilla chips to enjoy nachos? Think again! These Loaded Bell Pepper Nachos have all the bold, cheesy goodness of classic nachos—minus the heaviness—thanks to sweet, vibrant bell peppers that act as crisp, nutritious “chips.” Every bite delivers layers of seasoned ground meat, melty cheese, black beans, and corn for a flavor-packed snack, appetizer, or even light dinner you’ll crave on repeat.
Why You’ll Love This Recipe
- Crave-Worthy Flavor: Each bite is bursting with zesty, seasoned meat, melty cheese, and the sweet crunch of fresh peppers.
- Lighter & Guilt-Free: Swapping out chips for bell peppers makes these nachos lower in carbs, packed with vitamins, and absolutely satisfying.
- Quick & Easy: From prep to plate in just 30 minutes—perfect for busy weeknights, speedy snacks, or impromptu gatherings.
- Totally Customizable: Whether you’re vegetarian, have spice-lovers at home, or want a dairy-free version, these nachos adapt beautifully to what you love and have on hand.
Ingredients You’ll Need
Don’t you love when a few fresh staples come together to make something irresistible? Each ingredient in these Loaded Bell Pepper Nachos brings flavor, texture, and color to the table—so pick the best you can find and let every element shine!
- 6 large bell peppers: The more colorful, the better! These become your sweet, crisp, vitamin-packed nacho “chips.”
- 1 pound ground beef or ground turkey: Use either for savory, hearty protein—both brown beautifully and hold up under seasonings.
- 2 tablespoons taco seasoning: Reach for a store-bought blend or make your own for a spicy kick and tons of flavor.
- ¾ cup black beans (rinsed and drained): These add creamy texture, plant-based protein, and color contrast.
- ¾ cup sweet yellow corn (thawed): For pops of sunshine sweetness that balance the spices perfectly.
- 1 jalapeño, sliced (optional): A little heat if you love that extra pop!
- ½ to 1 cup reduced-fat shredded Mexican cheese blend: Melty, gooey, and essential for nacho bliss—add plenty for extra cheesiness.
Variations
The beauty of Loaded Bell Pepper Nachos is just how flexible they are. Swap out the protein, adjust the heat, or personalize toppings—no matter how you spin it, you can make this dish fit your cravings or what’s in the fridge!
- Vegetarian: Skip the meat and add extra black beans, lentils, or even quinoa for a plant-based twist that’s just as hearty.
- Dairy-Free: Opt for your favorite dairy-free cheese shreds or dollops of creamy guacamole instead of cheese.
- Spicy Addition: Add pickled jalapeños, a sprinkle of chili flakes, or even some hot sauce for heat-lovers.
- Different Protein: Ground chicken, shredded rotisserie chicken, or even crumbled tofu work beautifully if you want to mix things up.
- Extra Veggies: Toss in diced tomatoes, red onions, or even sautéed mushrooms for added flavor and nutrition.
How to Make Loaded Bell Pepper Nachos
Step 1: Prep Your Bell Peppers
Start by preheating your oven to 375°F, then give your bell peppers a quick wash. Slice off the stem, remove the core, and cut each pepper in half. From there, slice each half into three “chips”—you’ll end up with six wedges from each pepper. Lay them flat, cut-side up, on a lined or greased baking sheet, ready to hold all those tasty toppings. The more colors you use, the prettier (and tastier!) your nachos will be.
Step 2: Cook and Season the Filling
In a large skillet over medium-high heat, brown your ground beef or turkey, breaking it apart as it cooks. Once it’s no longer pink, sprinkle in your taco seasoning and pour in about 2/3 cup water. Simmer and stir for a few minutes until the seasoning is absorbed and everything smells irresistible. Now, stir in the black beans, corn, and sliced jalapeño (if using) until everything is coated and heated through.
Step 3: Assemble and Bake
Spoon your savory filling over each bell pepper “chip,” distributing it as evenly as you can. Be generous—the more loaded, the better! Sprinkle a good handful of shredded Mexican cheese blend over the top of everything. Slide your baking sheet into the oven and bake for about 10 minutes, or just until the cheese is bubbly and golden.
Step 4: Top and Serve
Once everything is melty and piping hot, remove from the oven and let the nachos cool for a minute or two. Now, the fun part—pile on your favorite toppings, scoop them onto a platter, and serve warm. These Loaded Bell Pepper Nachos are at their best straight from the oven and showered with fresh garnishes.
Pro Tips for Making Loaded Bell Pepper Nachos
- Slice for Stability: Try to cut each bell pepper wedge flat on the bottom, so they stay steady on the baking sheet and hold more toppings without tipping.
- Pre-Bake Peppers for Extra Crunch: If you love your pepper “chips” especially crisp, bake them solo for 3-4 minutes before piling on the filling and cheese.
- Perfect Cheese Melt: Don’t over-bake—pull your nachos from the oven as soon as the cheese bubbles for ultimate gooey magic without drying the peppers out.
- Meal Prep Savvy: The meat-bean filling can be made a few days ahead and refrigerated, so assembling nachos is a snap when hunger strikes.
How to Serve Loaded Bell Pepper Nachos
Garnishes
The toppings truly make these nachos sing! A shower of fresh cilantro, sliced scallions, chopped tomatoes, creamy avocado chunks, or homemade guacamole brings color and bright, fresh flavors. Don’t forget a drizzle of Greek yogurt or sour cream for tang and extra jalapeños if you love the spice.
Side Dishes
While Loaded Bell Pepper Nachos are fantastic as a stand-alone snack or meal, they’re just as delicious with a light chopped salad, street corn, or even a bowl of simple cilantro lime rice on the side. If you want to turn it into a full party spread, add fresh fruit or chips with salsa and you’re set.
Creative Ways to Present
For a fun twist, arrange the colorful nachos on a round platter like a rainbow or sunburst—guaranteed to impress a crowd! Or, serve them on individual plates as “nacho boats” topped with personal garnishes. You can also mix up pepper colors for a stunning mosaic of crunchy, cheesy bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer any extra assembled nachos to an airtight container and refrigerate for up to 3 days. The bell peppers will soften a bit, but the flavors meld beautifully—a quick zap in the microwave and you’ve got a speedy, tasty snack.
Freezing
For best texture, freeze only the cooked meat-and-bean filling, not the assembled nachos. Portion the filling into freezer bags, flatten them for fast thawing, and you’ll have a head start on future Loaded Bell Pepper Nachos whenever the craving hits.
Reheating
To reheat, simply pop your nachos on a baking sheet in a 350°F oven for 7–8 minutes until the cheese remelts and everything is warmed through. If you’re in a hurry, a minute or two in the microwave works too, though the peppers will be a bit softer.
FAQs
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Can I prep Loaded Bell Pepper Nachos ahead of time?
Absolutely! You can wash, slice, and store the bell peppers in the fridge up to a day ahead, and the meat-bean mixture can be made and refrigerated up to 3 days ahead. When you’re ready, simply assemble, top with cheese, and bake fresh.
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Can I make these nachos vegetarian?
Yes! Skip the ground meat and double the black beans, or use cooked lentils or crumbled tofu instead. Add extra veggies for a hearty, plant-based version of Loaded Bell Pepper Nachos.
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What else can I use instead of taco seasoning?
If you don’t have taco seasoning, a blend of chili powder, cumin, smoked paprika, garlic powder, and a pinch of oregano works perfectly. Adjust to taste for your own signature flavor in these nachos.
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Will the pepper “chips” get soggy?
Right out of the oven, the bell peppers stay wonderfully crisp-tender. If left sitting for a while or after refrigeration, they soften a bit—but they’re still totally delicious! For maximum crunch, serve your Loaded Bell Pepper Nachos hot and fresh.
Final Thoughts
If you’re looking for a vibrant, feel-good alternative to classic nachos that’s big on flavor and fun, Loaded Bell Pepper Nachos are your new must-try recipe. They’re colorful, quick to make, and always a crowd-pleaser—so gather up some peppers and dive in. You’re going to love every single crunchy, cheesy bite!
Print
Loaded Bell Pepper Nachos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Bell Pepper Nachos are a healthier twist on classic nachos, using bell peppers as the base instead of chips. Loaded with seasoned ground beef, beans, corn, and melted cheese, they are a flavorful and satisfying snack or meal.
Ingredients
Bell Pepper Nachos:
- 6 large bell peppers
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- 3/4 cup canned black beans, rinsed and drained
- 3/4 cup sweet yellow corn, thawed
- 1 jalapeño, sliced (optional)
- 1/2 to 1 cup reduced-fat shredded Mexican cheese blend
Instructions
- Preheat the oven: Preheat the oven to 375°F. Coat a large baking sheet with nonstick oil or parchment paper.
- Prepare bell peppers: Core and slice the bell peppers into chips. Arrange them on the baking sheet.
- Cook the filling: In a skillet, cook and crumble the ground beef. Add taco seasoning, water, black beans, corn, and jalapeños. Heat through.
- Assemble: Spoon the beef mixture over the bell pepper chips. Top with cheese.
- Bake: Bake until cheese melts, about 10 minutes.
- Serve: Top with your favorite toppings and serve warm.
Notes
- Leftovers can be stored in the fridge for up to 3 days.
- Assembled nachos can also be stored in the fridge, but peppers may soften.
Nutrition
- Serving Size: 1 serving
- Calories: 243 kcal
- Sugar: 6g
- Sodium: 133mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 48mg
