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Stuffed Bell Pepper Nachos

Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 People

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.

Items you can prep ahead (optional)

  • Cook the beef and bean mixture
  • Prep bell peppers
  • Pre-bake the bell peppers
  • Shred the cheese

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.

Notes

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!