This easy recipe for Bell Pepper Nachos has all of the flavor of classic nachos but swaps out traditional tortilla chips for mini peppers (or regular bell peppers). Pile on all your favorite toppings for a satisfying and high-protein appetizer – or main dish!
One of our favorite recipes for entertaining or easy weeknight dinners is this one for Bell Pepper Nachos. Packed with veggies, fiber, and protein, it's a great way to satisfy your nacho craving while also hitting your protein goals.
Mini bell pepper halves are perfect for holding all of your favorite toppings, but larger bell peppers can be used as long as you cut them into smaller pieces.
These mini pepper nachos are sure to become a family favorite recipe, and are perfect for serving at large events like Super Bowl parties, 4th of July celebrations, and more!
Why You'll Love It:
- Works as an appetizer OR main dish. Whether you want to serve up an alternative to classic nachos or enjoy a veggie and protein-packed dinner, this recipe is perfect for you!
- The toppings are the best part. Who needs crunchy nachos when you can have all of the flavor-packed goodness all on its own?
- Low carb alternative to traditional nachos. Get your nacho fix by trading tortilla chips for crisp bell pepper slices, and enjoy all of your favorite nacho toppings!
Ingredients
- Bell peppers: We recommend mini peppers because they have a natural inward curve, which holds nacho toppings and cheese perfectly. If you prefer, you can use full-size bell peppers sliced into bite-sized pieces.
- Taco meat (optional): If you want to add taco meat on your nachos for added protein and flavor, you'll need ½ pound of lean ground beef, taco seasoning, water, and taco sauce (optional).
- Toppings: Jalapeno pepper, green onion, olives (optional), and the toppings of your choice (red onion, roasted corn, avocado, black beans, fresh tomato, etc.)
- Fresh cilantro (for garnish; optional)
How to Make Mini Bell Pepper Nachos
- Brown ½ pound of ground beef in a large skillet, draining off any excess fat, then add the following ingredients:
- 1 ½ tablespoons taco seasoning
- 3 tablespoons water
- ¼ cup taco sauce (optional)
- Stir the browned ground beef and ingredients together, and simmer for several minutes before removing from the heat.
- Slice mini bell peppers in half, removing any seeds, stems, or pith. Place them on a parchment-lined baking sheet in a single layer.
- Sprinkle the peppers with 1 cup of shredded cheese, then add the prepared taco meat in an even layer.
- Top with another 1 cup of shredded cheese, sliced jalapenos, and toppings of your choice.
- Bake in a 425ºF (220ºF) oven for 17-20 minutes. Add green onions, black olives (if using), and remaining ¼ cup of shredded cheese during the final 3-5 minutes of baking.
Serve and enjoy!
Garnish with chopped fresh cilantro and serve with sour cream. We recommend providing a small spatula and appetizer plates to your guests so they can serve themselves with minimal mess.
Swaps and Substitutions
With ground turkey: I've made this recipe with ground turkey and had great results! Brown the meat in a non-stick skillet, then add taco seasoning, taco sauce, and a bit of water. It tastes just as good as ground beef!
Vegetarian: Leave off the taco meat and enjoy meatless, use your favorite plant-based crumbles, or add beans for protein and fiber (cooked pinto beans, black beans, or refried beans).
Lighter: Use part-skim shredded cheese, extra-lean ground beef (OR ground chicken or turkey), and serve with plain Greek yogurt.
With Full-Size Bell Peppers
If you want to make this recipe with regular bell peppers, you can easily do so! Swap the mini peppers for 2-4 full-size ones, slicing them into 2-3" pieces. Just be sure to remove the seeds, core, and pith.
Expert Tips
- Add the black olives last. Dark-colored ingredients conduct heat more efficiently and can burn or overcook easily. To prevent black olives from burning, add them during the final 3-5 minutes of cooking, along with tender toppings like green onions.
- Mini peppers are best, but regular bell peppers work too! While we love that mini peppers naturally curve inwards, making them the perfect vessel for lots of toppings, full-size bell peppers are still a good option. Slice them into 2-3" pieces and serve with a spatula, and you're good to go!
- Layer the cheese. The secret to perfectly cheesy nachos is adding the cheese in *at least* 2 layers! The bottom layer stays gooey, while the top layer has a little crunch.
More Must-Try Recipes:
If you loved this recipe for Mini Bell Pepper Nachos, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Bell Pepper Nachos
Ingredients
- 1 pound mini bell peppers or full-size bell peppers*
- 2 ¼ cups shredded Mexican cheese blend divided (or shredded cheese of choice)
- 1 jalapeno pepper seeded and sliced
- ¼ cup sliced black olives drained (optional)
- 2 green onions finely chopped (green and white parts)
- Toppings of your choice tomato, red onion, fire-roasted corn, etc.
- Chopped fresh cilantro for garnish (optional)
- Sour cream and salsa for serving (optional)
For the taco meat (optional)
- ½ pound lean ground beef
- 1 ½ tablespoons taco seasoning about ½ of a package
- 3 tablespoons water
- ¼ cup taco sauce optional
Instructions
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
- Prepare the taco meat (optional). Heat a medium skillet over medium heat and add the ground beef. Crumble and cook until browned, then drain off the excess fat. Sprinkle in the taco seasoning and add the water and taco sauce (if using). Stir well and simmer for 2-4 minutes; remove from the heat and set aside.
- Prepare the bell peppers. If using mini peppers, slice them in half and remove the seeds. If using bell peppers, slice them into 2-3” pieces, excluding seeds and the pith.
- Place the peppers on the baking sheet in a single layer.
- Sprinkle 1 cup of the shredded cheese on top, then carefully sprinkle the cooked taco meat (if using) on top.
- Evenly sprinkle 1 cup of shredded cheese on top of the meat layer, then add the sliced jalapeno (and/or any toppings of your choice).
- Bake in the preheated oven for 17-20 minutes, or until hot and bubbly. Add the black olives, green onion, and an additional ¼ cup of shredded cheese during the final 3-5 minutes of baking.
- Remove from the oven and allow to cool for 3-4 minutes before serving. Garnish with chopped fresh cilantro (if desired).
- Serving tip: Give your guests small plates and provide a short-handled spatula so they can transfer their “nachos” to individual plates. Serve sour cream with a spoon for easy spreading.
Notes
Nutrition
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.
Dorothy Bigelow
This is such a good Summer dinner idea, as it has enough protein to keep you full as a meal, but it's also great as an appetizer for those who are low carb, keto, gluten-free, etc.