Slices of bell pepper replace tortilla chips in this lighter version of the classic. Each bell pepper slice gets topped with a spiced flavorful meat and bean mixture, cheese, pickled jalapeños, guac, yogurt and fresh cilantro for the perfect bite every time!
Feel free to use real tortilla chips instead of bell peppers or try with zucchini slices or mushrooms!
Ingredient highlight
Bell Peppers! are super nutrient-dense. They are high in vitamin C, beta-carotene, lycopene, vitamin K, folic acid and loaded with antioxidants. Try to buy red, yellow, or orange – the green ones are harvested earlier and don’t have as many antioxidants.
Servings 4 People
Prep Time 5 minutes 
Cook Time 15 minutes Ingredients
- 4 bell peppers (about 2 lb)
- 2 tbsp olive oil divided
- 1 ¾ tsp kosher salt divided
- ½ lb ground chicken turkey, or beef
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- 1 (15 oz) can pinto or black beans, drained and rinsed
- 1 ½ – 2 cups shredded cheese (pepper jack or cheddar)
Toppings:*
- Pickled jalapenos
- Guacamole (see below)**
- Plain whole milk Greek yogurt or sour cream
- Fresh cilantro
- *Choose your own topping adventure! The ones above are my favorite combo.
**Basic Guacamole:
- 2 avocados pitted
- 1 tbsp lime juice
- 1/2 tsp kosher salt
- Add avocado to a bowl and mash with a fork. Mix in the lime juice and salt. Add more salt or lime, to taste.
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Cut the tops and bottoms off of the bell peppers, then slice the sides into large slabs (see photo). Place on the baking sheet and toss with 1 tablespoon olive oil and ½ teaspoon salt. Bake for 8-10 minutes, or until slightly softened (we want them to hold up and have a lil crunch).
- In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the meat and ½ teaspoon salt and cook, breaking up into small chunks, until cooked through, about 5 minutes. If using beef, spoon off any excess fat at the end.
- Add the tomato paste and spices and cook for 30 seconds, stirring constantly. Stir in the beans and remaining ¾ teaspoon of salt.
- Divide the chicken mixture on top of the bell peppers. Top with cheese and place back into the oven for about 5 minutes, or until the cheese has melted.
- Top with pickled jalapenos, guacamole, Greek yogurt or sour cream, and cilantro.
Items you can prep ahead (optional)
- Cook the beef and bean mixture
- Prep bell peppers
- Pre-bake the bell peppers
- Shred the cheese
Substitutions:
- To make vegan/vegetarian: skip the beef and use 2 cans of black beans or pinto beans (a mixed of both would be best). Just add the beans where the beef would be added and follow the recipe as is.
- To make vegan: use beans, skip the cheese or use vegan cheese.
- Use tortilla chips if you want the real deal. Follow the recipe as is (skip the bell pepper part).
- Use sliced zucchini rounds or mushroom caps in place of the bell peppers. Roast them like you would the bell pepper until they are tender (no one likes a raw mushroom!)
- Use any toppings you like on your nachos! Pickled onions are delicious in place of the jalapenos.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. It’s best to store the cooked bell peppers topped with meat/beans and cheese separately from the toppings.
Leftovers + Repurposing:
- Warm up the bell peppers topped with beans/meat and cheese in a 300F degree oven or in the microwave until warmed through and cheese is melted. Top with all the toppings!
