These nachos are lighter, fresher, and way more nutrient-dense than their tortilla chip cousins—but don’t worry, they’re still cheesy and totally craveable. They’re perfect as an appetizer, game day snack, or even a fun dinner (especially if you’re serving a crowd or want to meal prep lunchboxes with a little flair).
Why You’ll Love This Recipe
- Low-carb & gluten-free – No chips, no problem!
- Totally customizable – Choose your protein, cheese, and toppings.
- Quick & easy – 30 minutes from start to devour.
- Crunchy, cheesy, satisfying – All the best nacho vibes, just lighter.
- Kid-friendly – Bright, fun, and hands-on.
Prep Time and Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 as a snack, 2 as a main
- Calories per serving: ~350 (varies with toppings)
- Protein: 22g | Carbs: 15g | Fat: 22g
Ingredients
Base:
- 3–4 bell peppers (any color), seeded and cut into wide strips or “scoops”
Protein (choose one):
- 1 lb ground beef, turkey, or chicken
- OR 1 can black beans or pinto beans, drained and rinsed
Seasoning:
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & pepper, to taste
Toppings:
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ¼ cup sliced green onions
- ¼ cup diced tomatoes or salsa
- ¼ cup sliced black olives
- 1 jalapeño, sliced (optional)
- Chopped cilantro, sour cream, guacamole, or Greek yogurt, for serving
Bell Pepper Tip: Use a mix of red, yellow, and orange for the sweetest flavor and best nacho base.
Step-by-Step Instructions
1. Prep the Bell Peppers
- Preheat oven to 400°F (200°C).
- Cut peppers into thick strips or scoop shapes, removing seeds and membranes.
- Arrange them in a single layer on a large baking sheet lined with parchment paper or foil.
2. Cook the Protein
- Heat oil in a skillet over medium heat.
- Add ground meat or beans and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Cook until meat is browned and fully cooked or beans are heated through (about 6–8 minutes).
- Taste and adjust seasoning if needed.
3. Assemble the Nachos
- Spoon cooked meat or beans evenly over each pepper slice.
- Sprinkle with shredded cheese and optional jalapeños or olives.
4. Bake
- Bake for 8–10 minutes, or until the cheese is melty and bubbly.
- If you want extra toasty cheese, broil for the last 1–2 minutes—watch closely!
5. Load Up and Serve
- Remove from oven and top with fresh toppings: green onions, tomatoes or salsa, cilantro, and dollops of sour cream or guac.
- Serve warm and dig in with your hands or a fork—no judgment here!
How to Serve
Bell Pepper Nachos are great for:
- Game day spreads
- Family-style dinners
- Healthy snack boards
- Low-carb meal prep boxes
- Fun weeknight dinners for kids or picky eaters
Add a side of rice or a small salad if you want to turn them into a full meal.
Tips for Nacho Success
- Cut peppers evenly – Aim for flat-ish pieces that’ll hold toppings without tipping.
- Drain meat or beans well – Keeps your nachos from getting soggy.
- Use parchment or foil – Easy cleanup and nothing sticks.
- Go wild with toppings – You do not have to hold back here.
- Serve fresh – These are best right out of the oven while the cheese is melty and perfect.
Variations to Try
- Vegetarian – Use seasoned beans or lentils as your protein.
- Southwest Style – Add corn, avocado, and chipotle crema.
- BBQ Chicken Nachos – Toss shredded rotisserie chicken in BBQ sauce and top with pepper jack.
- Breakfast Nachos – Add scrambled eggs, cooked turkey bacon, and cheese for a brunch version.
- Spicy Lovers – Add extra jalapeños, hot sauce drizzle, or chopped chipotle peppers in adobo.
Storage & Reheating
Store:
- Store leftover nachos (without cold toppings) in an airtight container for up to 3 days.
Reheat:
- Reheat in a 350°F oven for 8–10 minutes, or microwave briefly (though peppers will soften).
Tip: If meal-prepping, store filling and chopped peppers separately and assemble just before baking.
FAQ
Can I use mini bell peppers instead?
Yes! Mini peppers sliced in half lengthwise make perfect one-bite nachos.
Can I make them dairy-free?
Absolutely. Use dairy-free cheese or skip it altogether—avocado and salsa bring tons of flavor.
Are these good for kids?
Yes! Use mild seasoning and let them build their own to make it fun.
Can I prep these ahead?
Yes! Cook the filling, slice the peppers, and store separately. Assemble and bake when ready.
Conclusion
These Bell Pepper Nachos are everything you love about nachos—cheesy, savory, totally customizable—but lighter and veggie-loaded. Whether you’re looking for a quick dinner, a fun party platter, or a way to use up those bell peppers in the fridge, this recipe is a total win.
Try them out, top them your way, and don’t forget to tag me in your beautiful nacho creations—I need to see those colorful trays!
Print
Bell Pepper Nachos
- Total Time: 22 min
Description
Bell Pepper Nachos are a healthy, low-carb twist on the classic nacho dish. Instead of using traditional tortilla chips, vibrant bell pepper slices serve as a crunchy and nutritious base. Topped with melted cheese, savory toppings, and your favorite nacho fixings, these bell pepper nachos are the perfect snack or appetizer for any occasion!
Ingredients
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3 large bell peppers (any color), sliced into thin strips
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1 tbsp olive oil
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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½ cup black beans (optional)
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½ cup diced tomatoes
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¼ cup sliced jalapeños (optional for spice)
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¼ cup red onion, finely chopped
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¼ cup black olives, sliced (optional)
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2 tbsp fresh cilantro, chopped (for garnish)
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½ cup sour cream (optional for serving)
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Salsa or guacamole for dipping
Instructions
1️⃣ Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2️⃣ Prepare the bell peppers: Slice the bell peppers into thin strips, removing the seeds and membranes. Place them in a bowl and toss with olive oil to coat evenly.
3️⃣ Arrange on the baking sheet: Lay the bell pepper strips in a single layer on the prepared baking sheet, arranging them so they are touching but not overlapping.
4️⃣ Top with cheese: Sprinkle the shredded cheddar and mozzarella cheese evenly over the bell pepper slices. Add black beans, diced tomatoes, jalapeños, red onions, and black olives on top, if using.
5️⃣ Bake: Place the sheet in the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly, and the bell peppers are slightly tender.
6️⃣ Garnish and serve: Remove from the oven and sprinkle with chopped cilantro. Serve immediately with sour cream, salsa, or guacamole on the side.
Notes
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Bell Pepper Variety: Use any color of bell pepper (red, yellow, green, or orange) for variety and sweetness.
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Topping Options: Customize with your favorite nacho toppings like ground beef, chicken, or shredded lettuce for added freshness.
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Make It Spicy: For extra heat, sprinkle red pepper flakes on top or add more jalapeños.
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Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for a few minutes to keep the cheese melted.
- Prep Time: 10 min
- Cook Time: 12 min