Bell Pepper Nachos
User Reviews
5
Bell Pepper Nachos
Description
This Bell Pepper Nachos recipe features large bell peppers sliced into chip-sized pieces, which serve as a colorful and crisp foundation for the nachos. Ground beef sautéed with taco seasoning and combined with black beans, sweet corn, and optional jalapeños creates a spicy and textured topping. Sprinkled with a Mexican cheese blend and baked briefly, the cheese melts and binds the toppings to the peppers.
The dish balances the natural sweetness and crunch of bell peppers with savory, spicy, and creamy elements from meat, beans, vegetables, and cheese. Baking helps meld the flavors without softening the peppers too much. It can be served warm as a snack or light meal and customized with favorite additions or dips.
Leftover meat mixture can be refrigerated for up to 3 days; assembled nachos may also be stored but the peppers may soften. The recipe is adapted from Joy Bauer's Super Food collection.
Ingredients
- 6 bell pepper large
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- ¾ cup black beans rinsed and drained, canned
- ¾ cup sweet yellow corn thawed
- 1 jalapeño sliced, optional
- ½ to 1 cup Mexican cheese blend reduced-fat, shredded
Instructions
- Preheat the oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil or line with parchment paper.
- Use a small sharp knife to core the stem from the pepper. Then slice the pepper in half and then slice each half into 3 equal parts. Each pepper will create 6 “chips”. Lay the bell pepper chips on the prepared baking sheet in a single layer with the insides facing up.
- In a large heated skillet, stir the ground beef until its cooked through and crumbled. Add the taco seasoning, along with 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well combined and heated through.
- Spoon the mixture over the bell pepper pieces. Sprinkle the cheese on top and bake until the cheese melts, about 10 minutes.
- Serve warm with your favorite toppings
Notes
- Leftover meat mixture stores well in an airtight container in the fridge for up to 3 days.
- Assembled nachos can be refrigerated for 3 days, but pepper chips may soften over time.
- Adjust jalapeño use based on desired spice level.
- Serve warm, optionally with preferred toppings like salsa or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 133mg | 6% |
| Potassium | 563mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3880IU | 78% |
| Vitamin C | 157mg | 174% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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