Loaded Bell Pepper Nachos (Sheet Pan or Air Fryer)

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Bell Pepper Nachos are the perfect, healthier, alternative to regular nachos without compromising on all the flavor and toppings you love. This quick and easy recipe uses peppers as a sweet, crunchy, base and then loads them up with all the good stuff!

Fresh into a new year, many are trying to eat a little healthier. With the Super Bowl and watch parties right around the corner, that can be a tad difficult. These Loaded Bell Pepper Nachos make life easier. You get the same flavors from the Mexican (or Tex-Mex) classic, while saving on the calories. Or maybe you’re looking to add more vegetables to your diet or use up bell peppers from your garden. No matter the reason you’re in the right place! Bell Pepper Nachos are topped with ground beef, black beans, salsa, jalapenos, tomatoes, melty cheese, then roasted in the oven to perfection. Once cooled they’re loaded with avocado, lettuce, fresh cilantro, and sour cream. This recipe is HIGHLY customizable though. It’s low carb and gluten free but can also be made keto, vegetarian, and/or vegan.

Bell Pepper Nachos are great for game day and tailgating, but they’re also perfect as an appetizer or full meal for movie nights or family game nights at home. Depending on the toppings used, they can be very kid-friendly too!

Ingredients

Bell Peppers

I like to use an assortment of bell peppers (red, orange, yellow, green) for these Bell Pepper Nachos. The mix of colors is so fun! Slice them and remove most seeds.

Ground Beef

I typically use 92-96% fat free ground beef for these nachos to keep the calorie count low while adding a ton of protein and flavor.

Taco Seasoning

I use my own blend of taco seasoning comprising of chili powder, cumin, paprika, red pepper flakes, onion powder, garlic powder, oregano, salt, and pepper. You can use a store-bought one as well though.

Black Beans

Black beans add lots of fiber and flavor to these Bell Pepper Nachos.

Salsa

You can use whatever salsa you prefer. Here’s a favorite of mine.

Jalapenos & Tomatoes

I also like to add chopped jalapenos and tomatoes to the nachos prior to baking in the oven. If you are a fan of spice, feel free to omit the jalapenos.

Cheese

Load up on all the cheese because that’s the best part of nachos. I use Monterey Jack and sharp Cheddar, but you can use whatever you like. I prefer to shred my own (as opposed to buying pre-shredded) as I’ve found it to be much more flavorful.

Avocado

For a fresh, creamy, topper to these Bell Pepper Nachos, add some avocado.

Fresh Cilantro

I love to sprinkle fresh cilantro on just about all of my Mexican-inspired recipes. It adds complexity and more freshness.

Lettuce

For some additional crunch, and to up your veggies, sprinkle some chopped lettuce on top.

Sour Cream

To give your Bell Pepper Nachos a tangy, creamy taste.

Bell Pepper Nachos Instructions

Sheet Pan Method

Roasted in the oven is my preferred method for preparing these Bell Pepper Nachos. Spray a sheet pan with non-stick spray or line with aluminum foil. Add sliced bell peppers with the insides facing up.

Meanwhile, brown ground beef in a large skillet, breaking up with a spatula. Cook until no longer pink, then drain grease. Add taco seasoning with a cup of water. Stir well. Simmer for five minutes then set aside.

Top bell peppers with ground beef and black beans.

Spoon on some salsa next.

Then tomatoes and jalapenos.

Top with all the cheese.

Bake at 400 degrees for 10 minutes or until cheese is fully melted.

Allow to cool slightly then top with avocado, cilantro, lettuce, and sour cream. Serve immediately.

Air Fryer Bell Pepper Nachos

Preheat air fryer to 390 degrees for about three minutes. Add peppers to tray inside. Top with cooked taco meat, beans, salsa, tomatoes, jalapenos, and cheese. Cook for 10-12 minutes or until cheese is bubbly and melted. Remove from air fryer and top with remaining ingredients.

Substitutions/Variations

This Bell Pepper Nachos recipe is highly customizable. Instead of ground beef you could use ground turkey, ground chicken, or shredded chicken. Use whatever toppings you favor. Corn, black olives, onion, green onion, zucchini, poblano peppers, and guacamole are all great options.

You can also use mini bell peppers as the base. I tend to prefer full size though, as they represent tortilla chips more, and will have a little more crunch.

FAQs

Is this recipe keto?

Loaded Bell Pepper Nachos are low carb. If you want to make them keto, cut out the black beans.

Can I make this recipe vegetarian or vegan?

Of course! Omit the ground beef and load up on more beans instead. Or substitute impossible meat or chopped mushrooms. To make this recipe vegan you’ll also want to omit the cheese and sour cream or use vegan alternatives.

Can I make this recipe ahead of time?

Bell Pepper Nachos are best served fresh. You can make the taco meat a couple days ahead of time though. You can also prepare the nachos a few hours before. Cover and store in the refrigerator. I don’t recommend actually baking or air frying until right before serving though.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to four days. I recommend storing separately from the avocado and sour cream, so they don’t become soggy. Heat back up in the oven or air fryer. You can use the microwave, but the peppers might become soggy.

Serve with...

Serve as the entrée along with more salsa, your favorite hot sauce, and/or queso blanco on the side. A margarita is the perfect beverage. Try Spicy Prickly Pear Margarita, Easy Raspberry Coconut Margarita, or Extra Spicy Margarita.

If making as an appetizer try serving alongside Easy White Chicken Chili, Chili, or Taco Bell Chicken Quesadilla (with Taco Bell Quesadilla Sauce).

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Chimichangas (Pan Fried, Baked, or Air Fried)

Spicy Ahi Tuna Poke Nachos

Ground Beef & Rice Stuffed Peppers