These Bell Pepper Nachos are high protein, high fiber, low carb, and full of flavor and cheesy goodness for the best meal prep or appetizer easily made in just 30 minutes!
Why You’ll Love Bell Pepper Nachos
Nachos are my favorite indulgent meal. Really anything with melted cheese is delicious to me. These nachos taste indulgent while also providing protein and fiber for a filling meal. Bell peppers are the perfect healthy chip because they are high in fiber, low carb, and can pack a lot of meat and cheese for the perfect bite.
Bell pepper nachos are easy to make in just 30 minutes. Unlike regular chips, bell pepper chips won’t get soggy from the toppings. You’ll still enjoy a crunch even after reheating.
Ingredients
- Bell peppers: the easiest way to get your vitamin C in! One large bell pepper provides over 200% of the recommended dietary allowance (RDA) of vitamin C and 3.5 grams of fiber. Use any color of bell peppers. I like to use a variety.
- Onion: adds flavor and antioxidants.
- Ground beef: the protein source and provides, vitamin B12, iron, and zinc. I like to use 93% or 96% lean ground beef to reduce the calories from fat.
- Cumin and chili powder: adds flavor. You can replace with taco seasoning.
- Salsa: adds flavor and prevents the beef from getting dry in the oven.
- Shredded cheese: can’t have nachos without cheese! Provides more protein.
How to Make Bell Pepper Nachos
Preheat oven to 400°F. Coat a large baking sheet with oil or line with parchment paper.
To cut bell peppers: Use a paring knife or small sharp knife to trim around the stem. Lift to remove the stem with seeds. Cut bell pepper in half. Remove ribs and remaining seeds. Cut bell pepper into 2-inch wide pieces to make the ‘chips.’ Place chips on baking sheet.
In a medium skillet (cast iron skillet preferred), over medium-high heat, add oil and heat until shimmering. Add diced onion and sauté for about 3 minutes. Then, add ground beef and use a wooden spoon to break up into a few large pieces and brown for about 5 minutes. Add cumin and chili powder. Break up beef into smaller pieces while it cooks. When it is mostly browned, add salsa. Cook until beef is no longer pink.
Fill bell peppers with ground beef mixture.
Top with shredded cheese. Bake for 5-7 minutes to melt the cheese.
Add your favorite toppings and enjoy!
Add Toppings
Include what you would to regular nachos for more flavor and deliciousness!
- Avocado or guacamole
- Salsa
- Cilantro
- Jalapeños
- Sour cream or Greek yogurt
- Shredded lettuce
How to Store Bell Pepper Nachos
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or air fryer. Unlike regular nachos, bell peppers will maintain their crunch.
Tips
- Use a variety of colors of bell peppers. I’ll get more of whichever color is cheapest.
- Adjust the amount of chili powder per your preference. You can also use taco seasoning in place of cumin and chili powder.
- Use lean ground beef to reduce calories and saturated fat. I like to use 93% or 96%.
Try These Meal Prep Recipes Next:
- Healthy Buffalo Chicken Dip
- Chicken Enchilada Bowl
- Ground Turkey Enchilada Skillet
- Healthy Hamburger Salad with Fries and Secret Sauce
- Healthy Chicken Mushroom Orzo in One Pot
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The Best Bell Pepper Nachos
Ingredients
- 6 bell peppers
- 2 tsp olive oil
- 1/2 white onion
- 1 lb ground beef 93% lean
- 2 Tbsp cumin
- 1 Tbsp chili powder
- 1 cup salsa
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Coat a large baking sheet with oil or line with parchment paper.
- To cut bell peppers: Use a paring knife or small sharp knife to trim around the stem, then lift to remove the stem with seeds. Cut bell pepper in half. Remove ribs and remaining seeds. Cut bell pepper into 2-inch wide pieces to make the ‘chips.’ Place chips on baking sheet.
- In a medium skillet (cast iron skillet preferred), over medium-high heat, add oil and heat until shimmering. Add diced onion and sauté for about 3 minutes. Add ground beef and use a wooden spoon to break up into a few large pieces and brown for about 5 minutes. Add cumin and chili powder. Break up beef into smaller pieces while it cooks. When it is mostly browned, add salsa. Cook until beef is no longer pink.
- Fill bell peppers with ground beef mixture. Top with shredded cheese. Bake for 5-7 minutes to melt the cheese. Add your favorite toppings.
Notes
- Use a variety of colors of bell peppers. I’ll get more of whichever color is cheapest.
- Adjust the amount of chili powder per your preference. You can also use taco seasoning in place of cumin and chili powder.
- Use lean ground beef to reduce calories and saturated fat. I like to use 93% or 96%.
- Store in airtight container in refrigerator. Reheat and enjoy! Bell pepper nachos won’t get soggy like regular nachos.
