These easy Bell Pepper Nachos are loaded with seasoned meat, black beans and melty cheese and ready to add your favorite toppings you love. They’re a perfect low carb appetizer or dinner.
Loaded Low Carb Nachos with Mini Bell Peppers
I have made these nachos plenty of times for parties and for game day get-togethers. But I love this recipe when I just want something quick and light for dinner too. They’re a healthier take on classic nachos with all the flavor and none of the tortilla chips.
They are so versatile with many swaps to make them your own. Use any protein, beans, cheese, or toppings you have on hand. You can even add corn in with the meat mixture too. (see my suggestions below)
Plus they are naturally gluten-free and easy to make dairy-free if you want to!
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Ingredient Notes and Substitutions
The complete list of ingredients with amounts are listed in the full recipe card below.
- Bell peppers – The colorful mini sweet peppers are the perfect size to cut in half and fill. But use any size and colors you’d like. If you use larger, regular bell peppers, just cut them in half, top to bottom, and then slice each of those halves in half again.
- Ground turkey – You can use lean ground beef, ground chicken, shredded chicken (or rotisserie chicken) or even lentils for a vegetarian version.
- Taco seasoning – Use store-bought or our famous homemade taco seasoning recipe.
- Black beans – Rinsed and drained. Pinto beans are a great alternative too.
- Shredded cheese – Feel free to mix it up with Monterey Jack, a Mexican blend, Pepper Jack, cojito or queso fresco. For freshly grated cheese, this is my favorite super fast shredder!
- Optional nacho toppings – pico de gallo, salsa, diced avocados or our homemade guacamole recipe, sour cream, sliced jalapeños, and/ or a drizzle of your favorite hot sauce.
How to Make Bell Pepper Nachos
You just need a few ingredients to make this recipe. Then have fun with any toppings you want to add.
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper or a quick spray of oil.
Step 2: Slice off the tops off of each mini pepper and cut each one in half lengthwise. Remove seeds and membranes, then place them on the prepared baking sheet in a single layer cut side up so you can stuff them.
Step 3: In a large skillet, add the ground meat and cook over medium-high, breaking it up as it cooks and browns. Once no longer pink, stir in taco seasoning and a tablespoon or two of water.
Step 4: Spoon the taco meat into each of the pepper pieces. Add some black beans over top the meat and then top with shredded cheese.
Step 5: Bake for 10 minutes until the cheese is melted and bubbly, but the peppers are still crisp-tender. Be careful not over bake. You want the peppers to be tender-crisp and crunchy still, not soggy. If you’d like the cheese a little browner, broil for 1-2 minutes but watch them very closely so they con’t burn.
Load them up with your favorite toppings and dig in!
How to Store and Reheat Leftover Nachos
Refrigerate: Store the cooled nachos in an airtight container for up to 3 days (skip toppings until serving).
Reheat nachos in the oven at 350° F or in an air fryer to keep the peppers crisp.
Freeze is not recommended. The peppers tend to get watery after thawing.
Easy Bell Pepper Nachos
Ingredients
- 16 ounces mini bell peppers
- 1 pound ground turkey
- 2 tablespoons taco seasoning
- 15 ounces black beans drained and rinsed
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400° F and line a baking sheet with parchment paper or spray non-stick cooking spray or olive oil.
- Cut the stem off of each of the peppers and slice them in half lengthwise. Remove the seeds and membranes then place the halves on the baking sheet cut side facing up.16 ounces mini bell peppers
- In a large skillet, add the ground turkey and cook on medium high heat breaking it up as it cooks and browns and not longer pink.1 pound ground turkey
- Add the taco seasoning and a tablespoon of water and stir to combine well.2 tablespoons taco seasoning
- Spoon the taco meat into each of the pepper halves.
- Add some black beans over the over the meat and then top with the shredded cheese.15 ounces black beans
- Place in the preheated oven and bake for 10 minutes or until the cheese has melted. but the peppers are still tender crisp.1 cup shredded cheddar cheese
- Remove from the oven and top with any of your favorite toppings like pico de gallo, salsa, diced avocado, sour cream, and fresh cilantro.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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