Bell Pepper Nachos feature vibrant, crunchy bell pepper slices as the base, topped with all the classic nacho toppings, but with a fresh and crunchy twist. The bell peppers bring a slightly sweet flavor that pairs beautifully with the salty, cheesy goodness and spicy toppings. They’re perfect for those looking for a lighter, gluten-free, or keto-friendly option while still indulging in nacho-like flavors.
Ingredients
6 bell peppers, quartered and seeded.
1 lb ground beef
1 taco seasoning packet
1 can black beans, drained and rinsed
1 jalapeno, sliced
1 can corn kernels
1 cup shredded taco cheese
Method
Preheat oven to 375 degrees.
Cook ground beef in a large skillet until cooked through. Drain beef if it is too fatty.
Add taco seasoning and 2/3 cup of water and mix well.
Add beans, corn, and jalapeno, and cook until warmed about 2-3 minutes.
Place peppers on a baking sheet coated with cooking spray.
Top peppers with the beef mixture and then the shredded cheese.
Bake until hot and cheese is melted, about 8-10 minutes.
Serve warm with sour cream, scallions, salsa, ect.
