Satisfy your nacho cravings with these quick and easy Bell Pepper Nachos! Packed with colorful mini sweet peppers as a crunchy base and loaded with ground turkey, black beans, corn, and cheese, these nachos are perfect for a light dinner or a crowd-pleasing appetizer!
I LOVE any and all kinds of nachos – simple ones with just cheese or super loaded sheet pan nachos stacked with all the delicious toppings. These bell pepper nachos are a great, healthier alternative to traditional nachos without sacrificing flavor. This recipe swaps out traditional tortilla chips for colorful bell peppers, offering a crunchy and nutritious base topped with savory toppings. Here’s why I love this recipe:
- It’s a lighter recipe. You won’t feel heavy or bogged down after eating these bell pepper nachos for dinner. They’re savory and satisfying but still packed with vegetables and lean protein.Â
- It’s quick and easy. This recipe comes together in only 30 minutes, making it great for a weeknight dinner!
Ingredients in Bell Pepper Nachos
- Bell peppers: I love using mini bell peppers in a variety of rainbow colors for their taste and crunch. Their hint of sweetness pairs well with the savory filling. If you can’t find mini bell peppers, you can use regular bell peppers (any color you want) and just cut them into wide strips so they hold all the fillings.
- Ground meat: I used lean ground turkey to keep things light and healthy, but you can also use your favorite protein, like ground chicken or lean ground beef.Â
- Taco seasoning: I kept it simple by using my homemade taco seasoning that I make in batches. You can also use your favorite store-bought taco seasoning.Â
- Tomato paste: This adds some moisture and extra flavor to the ground turkey filling.
- Black beans: Adds a great source of protein and fiber. You can also use red beans or pinto beans.Â
- Yello corn: Corn adds some sweetness and extra texture.Â
- Shredded cheese: I recommend using Mexican-blend shredded cheese or Colby Jack cheese. To get extra melted and gooey cheese, use thick-cut cheese or shred it yourself from a block.Â
- Garnish: Top off the nachos with diced avocado, chopped onion, cilantro, Mexican crema or sour cream, guacamole, and/or pico de gallo.
How to Make Bell Pepper Nachos
Make the filling: Cook the ground turkey seasoned with taco seasoning in a large skillet, then add in the tomato paste, corn, and black beans. Stir until fully combined.
Slice the peppers: Slice the mini bell peppers in half lengthwise and place them on a baking sheet lined with parchment paper cut side up.
Add the toppings: Top the peppers with the meat, bean, and corn filling as well as the shredded cheese. Bake until the cheese has fully melted.
Serve: Add your favorite nacho toppings. I added some Mexican crema, diced avocado, diced onion, and cilantro.
Recipe Tips
- Leftover filling? You can use this filling for regular sheet pan nachos, burritos, or tacos.Â
- Add more veggies. You can easily add more veggies like chopped zucchini or poblano peppers. Just saute them with the ground meat.
- Make it vegetarian. You can easily make this vegetarian by omitting the meat and sauteing the black beans and corn with taco seasoning and tomato paste for 5-10 minutes and use as a filling.Â
- Make it spicy. Saute the ground turkey with diced jalapeños or serrano peppers for a spicy kick. You can also drizzle your favorite hot sauce on top or add some Mexican pickled jalapeños.
Serving Suggestions
Serve these bell pepper nachos with all your favorite nacho toppings like pico de gallo, guacamole, and Mexican crema. Don’t forget to round it out with a refreshing horchata, cucumber agua fresca, or corona sunrise!
Frequently Asked Questions
Can I make these ahead of time?
Yes. You can make the filling up to 3 days in advance and keep it covered in the refrigerator. You can also assemble everything and keep it in the fridge for up to 8 hours in advance, then bake the nachos when ready.
How do you store and reheat bell pepper nachos?
Bell pepper nachos can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, heat them in the microwave for 1-2 minutes, until warmed through.Â
How can I make these lower-carb or keto-friendly?
To make these keto-friendly, omit the beans and corn, and saute some mushrooms, onions, or diced zucchini with the meat instead.
More Healthy Mexican Recipes
If you tried this Bell Pepper Nachos Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing from you!
Bell Pepper Nachos
Easy bell pepper nachos made from colorful bell peppers loaded with ground turkey, black beans, corn, and cheese! The best healthy nachos!
InstructionsÂ
-
Preheat oven to 400℉. Line a baking sheet with parchment paper.
-
Cut the stems and tops off the mini bell peppers, then cut in half lengthwise and remove the seeds and veins. Place on the prepared baking sheet in a single layer with the insides facing up. Set aside.
-
In a large bowl, add ground turkey and taco seasoning. Mix together until the seasoning is well combined with the meat.
-
Heat the oil in a large skillet over medium-high heat. Add the ground turkey and taco seasoning. Sauté, stirring occasionally, for 8-10 minutes until the meat is fully cooked.
-
Add the tomato paste and stir until it’s fully combined with the ground turkey.
-
Stir in black beans and corn. Remove the skillet from the heat.
-
Spoon the ground turkey filling onto the mini bell peppers. Top with shredded cheese and bake in the oven for 10-15 minutes.
-
Remove from the oven and top with cilantro, onions, avocados, and a drizzle of Mexican crema. Serve immediately.
Notes
- Leftover filling? You can use this filling for regular nachos, burritos, or tacos.
- Add more veggies. You can easily add more veggies like chopped zucchini or poblano peppers. Just saute them with the ground turkey.
- Make it vegetarian. You can easily make this vegetarian by omitting the ground turkey and sauteing the black beans and corn with taco seasoning and tomato paste for 5-10 minutes and use as a filling.
Nutrition Information
Serving: 1serving, Calories: 347kcal (17%), Carbohydrates: 22g (7%), Protein: 32g (64%), Fat: 15g (23%), Saturated Fat: 7g (35%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 77mg (26%), Sodium: 632mg (26%), Potassium: 819mg (23%), Fiber: 8g (32%), Sugar: 7g (8%), Vitamin A: 5121IU (102%), Vitamin C: 196mg (238%), Calcium: 285mg (29%), Iron: 3mg (17%)
This post was originally published in January 2018 and has been updated with new photos, more helpful tips, and a better overall recipe.
Photography by Ashley McLaughlin.