Description
These Bell Pepper Nachos are a healthier twist on classic nachos, using bell pepper slices as the base topped with a savory mixture of seasoned ground beef, black beans, and gooey melted cheese. Perfect for game day or a fun appetizer!
Ingredients
Scale
Bell Pepper Nachos:
- 4 large bell peppers (any color)
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon taco seasoning
- ¼ cup water
- 1 cup black beans (rinsed and drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- sour cream and guacamole for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare bell peppers: Slice the bell peppers into quarters lengthwise, removing the stems, seeds, and membranes. Arrange the bell pepper pieces cut-side up on a large baking sheet.
- Cook filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened. Add garlic, then ground beef or turkey and cook until browned. Stir in taco seasoning and water. Add black beans and cook briefly.
- Assemble and bake: Spoon the beef and bean mixture onto each bell pepper slice. Top with shredded cheeses. Bake for 10–12 minutes until cheese is melted and bubbly.
- Finish and serve: Top with diced tomatoes, olives, green onions, and cilantro. Serve warm with sour cream and guacamole.
Notes
- For a vegetarian version, skip the meat and double the beans or use lentils.
- You can make this dish keto-friendly by omitting the beans.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
