Go Back
–+ servings
loaded bell pepper nachos with jalapenos, green onions, tomatoes, ground beef, cheese, lime crema

MINI BELL PEPPER NACHOS

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

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.
    halved and seeded mini peppers on a parchment lined baking sheet
  • Heat a skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
    browned ground beef in a cast iron skillet
  • Stir in chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper (or taco seasoning). Cook for an additional 2 minutes.
    cooked and seasoned ground beef in a cast iron skillet
  • 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.
    sheet pan with unbaked bell pepper nachos topped with shredded cheddar cheese
  • Place the stuffed peppers in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
    bell pepper nachos on a sheet pan with olives, beef, cheese, and onions
  • Garnish the bell pepper nachos with tomatoes, green onion, jalapeños (if using), and fresh cilantro. Serve with desired additional toppings.
    sheet pan with mini bell peppers loaded with ground beef, cheese, tomatoes, onions, jalapneos

Notes

You can use store-bought or homemade taco seasoning instead of the spices for this recipe.
Try serving these bell pepper nachos up with my homemade guacamole or my homemade salsa.

Nutrition

Serving: 1Serving | Calories: 620kcal | Carbohydrates: 16g | Protein: 32g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 571mg | Potassium: 762mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4479IU | Vitamin C: 152mg | Calcium: 287mg | Iron: 4mg
QR Code linking back to recipe