Bell Pepper Nachos are the ultimate low-carb twist on a classic favourite! With crunchy mini peppers, melty cheese, and all your favourite toppings, they’re just as satisfying as the real deal—maybe even better!
With the Super Bowl right around the corner, I’m not going to lie… the only thing I’ve been able to think about (for weeks now) are nachos. That’s right. Fully loaded, ooey, gooey nachos. I mean, it’s hard not to when I spent many-a Super Bowls serving up plates piled high with nachos straight out of the oven back in my sports bar serving days.
Super Bowl was undoubtedly one of our busiest (and most fun!) days of the entire year. And, of course, working at a restaurant with the ability to cater to up to 800 people, there was no shortage of perfect-for-game-day pub food. Which, admittingly, concerned me far more than what was going on on the big screen.

While I may not be able to tell you which teams are going to be battling it out in this year’s game, I will most definitely be able to tell you what’s on the menu. And, friend, if you’re looking for the perfect appetizer to serve up, then these loaded mini bell pepper nachos must go on the top of your list immediately.
They’ve got all the best parts of classic nachos—melty cheese, loaded toppings, and an irresistible crunch—but without the carb coma. Plus, they’re ridiculously easy to make, which means less time in the kitchen and more time pretending to understand football. Am I right?
So, whether you’re serving these up at your (or, let’s be real, your b/fs 😉 ) Super Bowl party or just craving a next-level snack on a random weeknight, these bell pepper nachos are always a winning play.
WHAT YOU’LL NEED TO MAKE THESE KETO-FRIENDLY BELL PEPPER NACHOS

Bell pepper nachos are a fun, flavourful, and low-carb alternative to traditional nachos. Instead of tortilla chips, we’re using sweet and crunchy mini bell peppers as the perfect base for all your favourite toppings. They hold up beautifully under layers of melty cheese, savory meat, and fresh toppings, giving you all the nacho goodness without the high carb count. Whether you’re looking for a healthier snack, an easy appetizer, or a fun twist on a classic, these bell pepper nachos are guaranteed to hit the spot! Here’s what you’ll need to make them in a little bit more detail:
- Mini Bell Peppers: These naturally sweet, colourful peppers replace tortilla chips, adding crunch and freshness while holding up under all the toppings. You can use a mix of red, yellow, and orange for a bright and vibrant platter! PRO TIP: Can’t find the little guys? Simply cut large bell peppers into thick enough strips to hold all of your desired toppings!
- Ground Beef: A hearty, protein-packed base for the nachos. Seasoned to perfection, it brings that classic, savory nacho flavour. Ground turkey or chicken work great if you’re looking for a leaner option!
- Spices: The key to bold, well-seasoned meat. Therefore, we use a mixture of garlic powder, onion powder, chili powder, cumin, smoked paprika, and salt and pepper. However, pre-mixed taco seasoning will work just as well. Up for making your own? Check out my recipe for homemade taco seasoning.
- Shredded Cheese: The ultimate nacho essential! I used cheddar cheese for these bell pepper nachos. However, a blend of cheddar, Monterey Jack, or Mexican cheese melts beautifully, giving you that gooey, cheesy goodness in every bite.
- Black Beans: A hearty, fiber-rich addition that adds extra texture and a subtle earthy flavour. They pair perfectly with the seasoned meat and melty cheese for a more filling bite!
- Olives: Add a briny, slightly salty bite that complements the cheesy, savory flavours of the nachos perfectly. I used black olives. However, green olives also work.
- Tomatoes: Fresh and juicy, these add a pop of brightness and balance out the richness of the cheese and meat. Cherry or Roma tomatoes work great here!
- Jalapeños: For a little heat! Use fresh or pickled, depending on how spicy you like your nachos. SPOILER ALERT: My jalapeńos in oil taste great on these mini bell pepper nachos!
- Green Onions: A mild, slightly sweet onion flavour that adds freshness and crunch.
- Cilantro Lime Crema: The ultimate finishing touch! This creamy, zesty sauce brings all the flavours together with its refreshing, herby kick. Check out my quick and easy recipe for restaurant style cilantro lime crema.
- Sour Cream or Greek Yogurt: A cool, creamy topping that balances out the spices and adds a tangy contrast. Greek yogurt is a great high-protein alternative!
- Avocado or Guacamole: Creamy, rich, and totally optional—but highly recommended! A dollop of guacamole or freshly sliced avocado takes these nachos to the next level. Feeling adventurous? Make your own guacamole from scratch!
- Lime Wedges: A quick squeeze of lime brightens everything up and ties all the flavours together. Don’t skip it!
- Cilantro: Fresh, vibrant, and slightly citrusy, cilantro adds a pop of flavour that ties everything together and enhances the zesty lime crema.

HOW TO MAKE BELL PEPPER NACHOS (KEY TIPS)

You can find full instructions for how to make these low carb bell pepper nachos in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right bell peppers. Opt for mini bell peppers because they’re the perfect size for nachos. They’re crunchy and hold up well under all the toppings, making for a satisfying bite every time. However, if you really can’t find them, cut large bell peppers into wide enough strips to hold all of the toppings.
- Season the meat well. Spices are your best friend here, but don’t be afraid to adjust it to your taste. Feel free to add extra chili powder, cumin, or garlic to make the flavour pop! Or, use homemade taco seasoning or store-bought taco seasoning instead.
- Layer the toppings strategically. Start with a layer of ground meat, black beans, red onion, then cheese! Once the mini bell pepper nachos come out of the oven, hit them with some tomatoes, green onions, and jalapeños. This ensures that every bite gets a little bit of everything. You want your cheese nice and gooey, so don’t skimp on it! EXTRA TIP: Keep the actual peppers in a single layer to avoid them becoming soggy.
- Don’t overload the toppings. Less is more! While it’s tempting to pile on all your toppings, make sure there’s enough room to let the cheese melt and everything come together nicely. Remember: you’re adding more toppings after baking.
- Use fresh toppings. Ingredients like diced tomatoes, avocado, and cilantro make a huge difference in freshness. Add them after baking for that burst of colour and flavour!
- Serve immediately. Bell Pepper Nachos are best enjoyed fresh and hot from the oven! The peppers can lose their crunch if they sit for too long, so serve them up right away for the perfect texture. Don’t forget the salsa, guacamole, or sour cream or Greek yogurt for serving!
- Customize it! These nachos are super versatile, so feel free to swap or add any toppings you love. Corn, shredded lettuce, or even refried beans can easily be added for extra flavour and texture.


FREQUENTLY ASKED QUESTIONS
All bell peppers are healthy, but when it comes to the nutritional punch, red bell peppers take the lead! They’re packed with the most vitamin C, providing more than twice the amount found in oranges. They also have higher levels of antioxidants like beta-carotene and lycopene, which are great for skin and eye health. That said, green, yellow, and orange bell peppers are still super nutritious, so feel free to mix it up for variety and flavour! Besides, the mini bell peppers are normally always sold in a mixed bag anyway!
The calorie count for bell pepper nachos can vary depending on the specific ingredients and portion sizes you use. On average, a serving could range anywhere from 250 to 400 calories, especially if you’re loading them up with cheese, ground meat, and toppings like sour cream or guacamole. Nutrition facts are included at the bottom of the recipe card. However, if you want a more precise breakdown, I recommend plugging your exact ingredients into a nutrient calculator to get the most accurate info for your version of the recipe!
Bell pepper nachos are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Keep in mind that the peppers may lose some of their crunch, and the cheese might firm up a bit. To reheat, pop them in the oven for a few minutes at 350°F to get the cheese gooey again. Just remember, they won’t be quite as crispy as when they were freshly made, but they’ll still taste delicious!

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MINI BELL PEPPER NACHOS
Ingredients
- 1 pound Mini Bell Peppers halved and deseeded
- 1 tbsp Extra Virgin Olive Oil
- 1 pound Ground Beef (or ground turkey or chicken)
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- Salt and Pepper to taste
- ¼ cup Black Beans
- ¼ cup Red Onion diced
- ¼ cup Black or Green Olives sliced
- 1 cup Cheddar Cheese (or a mix of cheddar and Monterey Jack) shredded
- ¼ cup Cherry or Roma Tomatoes diced
- ¼ cup Green Onions thinly sliced
- 1 small Jalapeńo thinly sliced, optional
- 2 tbsp Fresh Cilantro chopped
OPTIONAL TOPPINGS
- Sliced Avocado or Guacamole
- Pico de Gallo or Salsa
- Greek Yogurt or Sour Cream
- Cilantro Lime Crema
- Lime Wedges
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the halved mini bell peppers on a baking sheet lined with parchment paper, cut side up. Spray or brush lightly with olive oil.
- Heat a skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
- Stir in chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper (or taco seasoning). Cook for an additional 2 minutes.
- Spoon the cooked beef mixture evenly into the mini bell pepper halves. Top each pepper with the black beans, red onions, black olives, and a generous sprinkle of shredded cheese.
- Place the stuffed peppers in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish the bell pepper nachos with tomatoes, green onion, jalapeños (if using), and fresh cilantro. Serve with desired additional toppings.
Video
Notes
Nutrition
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