Loaded Bell Pepper Nachos (Sheet Pan or Air Fryer)
Bell Pepper Nachos are the perfect healthier alternative to regular nachos without compromising on all the flavor and toppings you love. This quick and easy recipe uses peppers as a sweet, crunchy, base and then loads them up with all the good stuff!
Equipment
- sheet pan
Ingredients
- 1 lb ground beef
- taco seasoning see note for homemade
- 4-5 large bell peppers sliced into fourths, seeds removed
- 1 15 oz black beans drained and rinsed
- 1 cup salsa your favorite
- 1 tomato diced
- 1 jalapeno diced
- 1 ½ cups cheese Monterey Jack and Cheddar (or preference)
- 1 avocado cubed
- lettuce chopped
- 2 tablespoon fresh cilantro chopped
- sour cream for topping
Instructions
- Preheat oven to 400 degrees.
- Brown ground beef. Drain grease. Add taco season and one cup water. Simmer 5 minutes.
- Place pepper slices inside face up on a sheet pan. Spray with nonstick first or use aluminum foil.
- Top with ground beef, black beans, salsa, tomato, jalapeno, and cheese.
- Bake for 10 minutes or until cheese is melted. Monitor to ensure they don't burn.
- Let cool slightly then top with avocado, lettuce, cilantro, and sour cream. Serve immediately.
Notes
Homemade Taco Seasoning
1 tablespoon chili powder, ½ tablespoon cumin, 1 teaspoon paprika, ½ teaspoon red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, 1 teaspoon salt, ½ teaspoon fresh ground pepper.
Air Fryer Bell Pepper Nachos
Preheat air fryer to 390 degrees for about three minutes. Add peppers to tray inside. Top with cooked taco meat, beans, salsa, tomatoes, jalapenos, and cheese. Cook for 10-12 minutes or until cheese is bubbly and melted. Remove from air fryer and top with remaining ingredients.
Substitutions/Variations
This Bell Pepper Nachos recipe is highly customizable. Instead of ground beef you could use ground turkey, ground chicken, or shredded chicken! Use whatever toppings you favor. Corn, black olives, onion, green onion, zucchini, poblano peppers, and guacamole are all great options!
You can also use mini bell peppers as the base. I tend to prefer full size though, as they represent tortilla chips more, and will have a little more crunch.