Bell Pepper Nachos

Lifting mini pepper nachos from a sheet pan.

Bell Pepper Nachos is a must-try recipe! Pile on all your favorite toppings for a satisfying and high-protein appetizer – or main dish.

Servings servings

Calories 201

Author Dorothy Bigelow

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

This serves 6-8 as an appetizer, or 3-4 as a main dish.

*Using full-size bell peppers: This recipe can be made with full-size bell peppers – just remove the seeds (and core), and slice into 2-3” pieces. You will need about 2-4 bell peppers, depending on the size. We like to use multiple colors for a vibrant presentation.

Vegetarian: We have made this recipe many times without the added taco meat, so if you prefer a vegetarian option, you can very easily leave the meat off (or use beans instead).

Air fryer: I have a recipe for Air Fryer Mini Bell Pepper Nachos that was specifically developed for air fryer baskets, and I recommend using it for the best results. A single layer of bell pepper nachos will require approximately 10-13 minutes at 390°F (200 °C).

Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat portions in the air fryer (for a crisp texture) or microwave until hot and steamy.

Nutrition