Bell Pepper Nachos

5 from 1 vote

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.

Prep Time25

Cook Time15

Total Time40

Course: Dinner

Cuisine: American, Healthy

Keyword: Bell Pepper Nachos

Servings: servings

Author: Chelsea Lords

Cost: $12.18

Equipment

Sheet pan (15" x 10") 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, or a blend of Cheddar and Monterey Jack
2 tablespoon light sour cream
1 tablespoon lime juice
Toppings as desired sour cream, guacamole, avocado, pico de gallo, or salsa

US - Metric

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

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