Description
Bell Pepper Nachos are a healthy and colorful twist on traditional nachos, using sliced bell peppers as a crunchy base topped with seasoned ground beef or turkey, black beans, corn, jalapeños, and melted reduced-fat Mexican cheese. This baked recipe is perfect for a quick and flavorful appetizer or snack that is packed with protein and nutrients while being lower in carbs and calories compared to classic nachos.
Ingredients
Scale
Bell Pepper Chips
- 6 large bell peppers
Meat Topping
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- ¾ cup canned black beans, rinsed and drained
- ¾ cup sweet yellow corn, thawed
- 1 jalapeño, sliced (optional)
Cheese
- ½ to 1 cup reduced-fat shredded Mexican cheese blend
Instructions
- Preheat the oven: Preheat your oven to 375°F. Prepare a baking sheet by lightly coating it with nonstick oil or lining it with parchment paper to prevent sticking.
- Prepare the bell peppers: Core the bell peppers and slice them into chip-sized pieces. Arrange these bell pepper chips in a single layer on the prepared baking sheet.
- Cook the meat topping: In a skillet over medium heat, cook and crumble the ground beef or turkey until browned and fully cooked. Drain excess fat if necessary.
- Season and mix: Stir in the taco seasoning and 2-3 tablespoons of water to the meat. Add the rinsed black beans, thawed corn, and sliced jalapeños, mixing everything well to combine and heat through.
- Assemble the nachos: Spoon the meat and vegetable mixture evenly over the bell pepper chips on the baking sheet. Sprinkle the shredded reduced-fat Mexican cheese blend generously over the top.
- Bake until melted: Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and serve the bell pepper nachos warm. Add your favorite toppings such as salsa, sour cream, or guacamole as desired.
Notes
- Use ground turkey for a leaner protein option.
- Jalapeños can be omitted or replaced with milder peppers if desired.
- For extra crispiness, broil the nachos for 1-2 minutes after baking, watching closely to avoid burning.
- This recipe is a great low-carb alternative to traditional tortilla chip nachos.
- Leftovers can be stored in an airtight container and reheated in the oven for best results.
