Name: Bell Pepper Nachos with Beef and Cheese Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 6 large bell peppers; 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); ½ to 1 cup reduced-fat shredded Mexican cheese blend

If you love nachos but want a lighter, low-carb option, you’re going to adore this Bell Pepper Nachos with Beef and Cheese Recipe. It’s packed with flavor and colors, and ready in just 30 minutes—perfect for a snack or casual meal.

The image shows three rows of stuffed bell peppers in green, yellow, and red colors, each cut in half vertically and placed on a silver baking tray. Each pepper half is filled with a mix of ground meat, black beans, and yellow corn, topped with melted yellow cheese that slightly drips over the edges. Some green jalapeño slices and small cilantro leaves are scattered on and around the peppers, adding fresh green touches. The tray sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bell Pepper Nachos with Beef and Cheese Recipe
Top Tip
How to Serve Bell Pepper Nachos with Beef and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bell Pepper Nachos with Beef and Cheese Recipe

Why You'll Love This Recipe

I’ve been making these bell pepper nachos for a while now, and honestly, every time I serve them, they disappear fast. They’re like the perfect balance of savory, cheesy, and just a little bit spicy—without the guilt of traditional chips.

Low-Carb Goodness: Uses crisp bell pepper chips instead of heavy tortilla chips for fewer carbs and more crunch.
Quick and Easy: Ready from start to finish in just 30 minutes—great for busy weeknights or last-minute guests.
Full of Flavor: Seasoned ground beef (or turkey), black beans, corn, and jalapeños create a tasty, hearty topping.
Customizable: Add more or less cheese, extra jalapeños, or your favorite toppings to suit your taste.

Ingredients & Why They Work

The ingredients for these nachos are simple and easy to find, but each one plays an important role in making this dish delicious and satisfying. Look for fresh, vibrant bell peppers—they’re the star chip substitute here!

Flat lay of six large fresh bell peppers, a small pile of raw ground beef, a small white bowl of dark rinsed black beans, a small white bowl of bright yellow sweet corn kernels, a single green jalapeño sliced, a small white bowl filled with shredded Mexican cheese blend, and two tablespoons of golden taco seasoning in a small white bowl, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bell Peppers: Choose large, firm peppers in a variety of colors for a beautiful presentation and natural sweetness.
Ground Beef or Ground Turkey: I love using either—beef adds rich flavor, while turkey keeps it a bit lighter.
Taco Seasoning: Instant flavor boost with simple spices that make the meat mixture taste irresistible.
Black Beans: Add protein, fiber, and a creamy texture to balance the peppers and beef.
Sweet Yellow Corn: Brings a touch of natural sweetness and pops of color to the dish.
Jalapeño: Optional, but I recommend it for that little extra kick!
Reduced-Fat Shredded Mexican Cheese Blend: Melts beautifully on top, adding creamy, cheesy goodness without extra fat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Bell Pepper Nachos with Beef and Cheese Recipe is how easy it is to make it your own. Whether you want it spicier, lighter, or packed with extra veggies, there’s so much room for customization to satisfy your cravings and dietary needs.

Swap the Protein: I love using ground turkey when I want a leaner version, but ground beef adds richer flavor. For a vegetarian twist, try plant-based crumbles—they soak up the taco seasoning wonderfully!
Cheese Choices: Reduced-fat Mexican cheese blend keeps it lighter, but feel free to experiment with pepper jack for extra kick or even a sprinkle of feta for a tangy surprise.
Heat It Up: Add sliced jalapeños or a dash of your favorite hot sauce. Fresh cilantro and a squeeze of lime on top really brighten things up, too.
Extra Veggies: Toss in diced tomatoes, olives, or green onions before baking to add freshness and a fun contrast in texture.
Seasonal Flavors: In cooler months, try warming spices like smoked paprika or chipotle powder for a cozy twist on these nachos.

Step-by-Step: How I Make Bell Pepper Nachos with Beef and Cheese Recipe

The image shows a metal tray with three rows of bell pepper halves, arranged by color. The top row has six red bell pepper halves with a smooth, shiny texture and bright red color. The middle row has five yellow bell pepper halves with a lighter yellow color that looks soft and glossy. The bottom row has six green bell pepper halves that have a darker, fresh green color and smooth inner surfaces. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Workspace

Start by preheating your oven to 375 degrees Fahrenheit. This ensures it’s nice and hot by the time you’re ready to bake your nachos. Line a large baking sheet (or two standard sheets) with parchment paper or lightly coat it with nonstick oil—this makes cleanup a breeze and prevents the bell pepper chips from sticking.

Step 2: Slice Bell Peppers into Perfect “Chips”

Using a sharp, small knife, carefully core the stem from each bell pepper. Then slice each pepper in half lengthwise and cut each half into three equal pieces. Each bell pepper will give you six colorful, sturdy “chips.” Lay them skin side down on your baking sheet in a single layer. This arrangement helps them hold their shape and bake nicely without wilting too much.

Step 3: Cook the Savory Meat Mixture

Heat a large skillet over medium heat and add your choice of ground beef or turkey. Stir often to break it into small, crumbly pieces, letting it brown evenly—this usually takes about 7 to 8 minutes. Once cooked, stir in the taco seasoning and ⅔ cup water, which helps the spices blend into a tasty sauce. Add the rinsed black beans, thawed corn, and sliced jalapeños if you’re using them. Cook for another few minutes until everything is heated through and aromatic.

Step 4: Assemble and Top Your Nachos

Next, spoon the warm, seasoned meat and vegetable mixture evenly over the bell pepper chips arranged on your baking sheet. Don’t be shy—get good coverage so every chip gets a tasty topping! Then sprinkle ½ to 1 cup of reduced-fat shredded Mexican cheese blend evenly over everything. This cheese melts beautifully, binding all those delicious ingredients together.

Step 5: Bake Until Melty and Delicious

Pop your loaded baking sheet into the preheated oven and bake for about 10 minutes, just until the cheese is completely melted and bubbly. Keep an eye on it in the last few minutes—you want gooey cheese, not burnt edges! Once baked, serve your nachos warm. They’re perfect to enjoy on their own or topped with fresh salsa, guacamole, or a dollop of sour cream for extra flair.

Top Tip

Getting the perfect balance of flavors and textures in your Bell Pepper Nachos with Beef and Cheese Recipe makes all the difference. Here are some tried-and-true tips from my kitchen to help you nail this delicious low-carb snack every time.

Choose Fresh, Firm Bell Peppers: I’ve found that picking bell peppers that are crisp and bright ensures your “chips” don’t get soggy but hold up under the toppings and baking.
Don’t Overcrowd the Baking Sheet: Spreading the bell pepper chips in a single layer with space between helps each chip crisp nicely instead of steaming.
Brown Your Meat Thoroughly: Taking the time to cook the beef or turkey well lets the taco seasoning truly bloom, infusing the dish with bold flavor before it even hits the oven.
Go Easy on Water with Seasoning: Adding just ⅔ cup water with the taco seasoning keeps the mixture juicy without making the bell peppers soggy. I learned this after my first batch got a bit too watery!

How to Serve Bell Pepper Nachos with Beef and Cheese Recipe

The image shows several halved bell peppers in green, red, and yellow colors, each stuffed with ground meat mixed with black beans and corn. On top of the meat filling, melted cheddar cheese forms a golden layer with a slightly oily texture, adding shine and contrast to the dish. The stuffed peppers are arranged closely together on a white marbled surface, with fresh cilantro leaves scattered around, adding a touch of green freshness. The mix of colors from the peppers, meat, beans, corn, and cheese creates a rich and appetizing display. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Bell Pepper Nachos with Beef and Cheese Recipe, fresh garnishes are a must! Try dollops of cool sour cream or creamy guacamole to contrast the spices. A sprinkle of chopped cilantro or green onions adds a fresh burst and color pop. For extra zing, add some fresh salsa or a drizzle of hot sauce to suit your spice preference.

Side Dishes

These nachos are wonderful on their own, but if you want to round out your meal, consider a light side like a crisp green salad with lime vinaigrette, Mexican street corn salad, or even a simple bowl of fresh pico de gallo. For something heartier, black bean soup or a refreshing cucumber salad make beautiful companions.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely last long!), store them in an airtight container in the refrigerator. Keep your Bell Pepper Nachos with Beef and Cheese Recipe fresh for up to 3 days. The bell peppers may soften a bit, but reheating brings back all that delicious flavor.

Freezing

While freezing isn’t ideal for the fresh crunch of bell peppers, you can freeze the cooked seasoned meat mixture separately in a freezer-safe container for up to 2 months. When ready, thaw overnight and assemble fresh nachos for baking — this keeps your nachos tasting vibrant and fresh.

Reheating

To reheat, place leftover nachos on a baking sheet and warm in a preheated 350°F oven for about 8-10 minutes until heated through and the cheese has re-melted. Avoid the microwave if you want to keep the peppers from getting too soggy.

Frequently Asked Questions:

Can I use a different protein in this recipe?

Absolutely! While ground beef is classic, ground turkey works just as well. You can also try ground chicken or even plant-based crumbles if you prefer a vegetarian or vegan alternative.

Are Bell Pepper Nachos with Beef and Cheese Recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your taco seasoning and other ingredients do not contain gluten. Always double-check labels if you’re concerned.

How spicy is this dish, and can I adjust the heat?

The heat level is mild to moderate, mostly depending on your use of jalapeño slices. Feel free to omit jalapeños for no heat, or add more or hot sauce to spice it up to your liking.

What is the best way to keep the bell peppers from getting soggy?

To keep your bell pepper chips crisp, lay them in a single layer without overlapping and avoid adding too much liquid during cooking. Baking them uncovered helps reduce moisture as well.

Final Thoughts

Bell Pepper Nachos with Beef and Cheese Recipe is one of those gems that feels indulgent but is actually a nourishing, low-carb delight. It’s quick, colorful, and downright satisfying anytime you want a flavorful snack or light meal. Whether you’re hosting friends or just craving a tasty bite, this recipe is a winner you’ll want to keep coming back to. Happy cooking and enjoy every delicious layer of these vibrant nachos!