Bell Pepper Nachos are a fresh twist on a classic—seasoned ground beef on crisp bell pepper wedges, topped with melted Cheddar.
author’s note
The No-Chip Nachos I Can’t Stop Making!
A while back I saw someone on social media make nachos using bell peppers instead of chips, and for some reason the idea completely stuck with me. Of course I didn’t save the post, so a few weeks later when I got the biggest craving for them, I had to just wing my own version from memory.
And honestly, I think it turned out even better than I expected.
The flavors just make so much sense together. The peppers stay slightly crisp around the edges, the taco meat gets tucked into every wedge, and once everything is covered in melty sharp Cheddar and loaded with toppings, nobody even misses the chips.
My boys were definitely skeptical the first time I made these. I mean, nachos without chips? But after one bite they were fully on board and the whole pan disappeared way faster than I expected.
Bell Pepper Nachos Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Bell peppers | I love using a mix of colors for the best flavor and look. |
| Ground beef | Ground turkey works great too and keeps things lighter. |
| Taco seasoning | Homemade taco seasoning works perfectly if you want to control the spice level. |
| Sharp Cheddar cheese | Freshly shred the cheese for the smoothest melt. Monterey Jack is also delicious here. |
| Black beans & corn | Leave either one out if preferred or swap in pinto beans. |
| Sour cream + lime | Greek yogurt works as a swap for sour cream. |
Quick Tip
Why sharp Cheddar? Aged cheese has a richer, tangier flavor. If your dish tastes bland, the cheese may not be aged—or it might just need a little more salt.
How To Make Bell Pepper Nachos (Tips)
- Adjust spiciness: Use mild or hot taco seasoning, spicy toppings, or hot sauce.
- Shred your own cheese: It melts better than pre-shredded.
- Watch baking time: Be careful not to overcook the peppers or burn the cheese.
- Serve right away: Serve hot from the oven for the best crunch and gooey cheese.
chelsea’s recipe tip
What Toppings To Put On Nachos
- Sour cream and lime: Mix light sour cream with lime juice for a tangy, creamy drizzle.
- Guacamole or avocado: This adds a creamy texture and bright color.
- Pico de gallo, salsa, or cherry tomatoes: For a burst of fresh flavor.
- Jalapeños: Add sliced fresh or pickled jalapeños for extra spice.
- Olives and cotija cheese: They both bring a nice salty flavor.
- Green onions or cilantro: Add chopped for a fresh, herby flavor.
Storage
These bell pepper nachos are definitely best fresh right out of the oven while the peppers are still crisp and the cheese is gooey.
More Low-Carb Favorites:
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Bell Pepper Nachos
Video
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 6 bell peppers
- 4 tablespoons olive oil divided
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup finely diced red onion
- 1 pound lean ground beef 93/7, or ground turkey
- 1 (1-ounce) packet taco seasoning see note 1
- 3/4 cup tomato sauce
- 1 (15-ounce) can black beans drained and rinsed, optional
- 1 cup frozen corn
- 1 cup freshly shredded sharp Cheddar cheese tightly packed, or a blend of Cheddar and Monterey Jack
- 2 tablespoon light sour cream
- 1 tablespoon lime juice
- Toppings as desired sour cream, guacamole, avocado, pico de gallo, or salsa
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with foil and set aside. Slice peppers in half down the middle. Cut each half into 3 even-sized wedges. Remove the membranes and seeds.
- Add cut peppers to sheet pan. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss until peppers are evenly coated and then assemble cut-side up, positioned next to each other. Bake for 5 minutes then remove.
- In a large pan over high heat, add remaining 1 tablespoon olive oil. Once the oil is hot, add the diced onion and sauté until golden, about 3 minutes. Push the onion to the edges and add the ground beef to the center of the pan. Let the beef sear before crumbling with a wooden spoon and browning most of the way through, about 3–5 minutes. Drain or remove any grease if needed.
- Reduce heat to medium and add the taco seasoning. Stir until the beef is fully cooked through and the seasoning is fragrant, about 1–3 minutes. Add the tomato sauce and simmer until nicely thickened. Turn off the heat. Add the drained and rinsed black beans and corn, mix through. Taste and add a pinch of salt if needed.
- Spoon the beef mixture across the bell peppers in an even layer. Sprinkle cheese evenly on top. Return to the oven and bake for 10 minutes.
- Whisk together sour cream and lime juice until smooth, transfer to a small resealable plastic bag. Seal without air and snip off the tip to pipe across the nachos. Add some guacamole to a small resealable plastic bag, seal without air, and snip off the tip.
- Add the toppings right out of the oven. Pipe on the sour cream and guacamole and dig in!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is absolutely delicious and definitely one of my new favorite dishes! Thank you for sharing this amazing recipe, I will definitely be making it again and again. Keep up the good work!
Yay! So thrilled to hear this! Thanks so much Camila! 🙂