Healthy Bell Pepper Nachos
A light and colorful alternative to traditional nachos using crisp bell pepper strips instead of chips. Loaded with savory meat, beans, corn, and melted cheese, these are ready in just 25 minutes.
Ingredients
- 6 large bell peppers Mixed colors preferred; firm and crisp
- 1 pound ground beef or ground turkey Lean option preferred
- 2 tablespoons taco seasoning High-quality blend
- 3/4 cup canned black beans Thoroughly rinsed and drained dry
- 3/4 cup sweet yellow corn Thawed if frozen
- 1 jalapeño Optional; thinly sliced, seeds removed for less heat
- 1/2 to 1 cup reduced-fat Mexican cheese blend Shredded
Instructions
- Place a large skillet over medium-high heat. Add the ground beef or turkey, breaking it into small crumbles with a wooden spoon. Cook until fully browned, then drain off excess grease.
- Sprinkle taco seasoning over the meat and stir to coat. Add the rinsed black beans, corn, and jalapeño (if using). Stir for about 2 minutes until heated through, then remove from heat.
- Preheat oven to 375°F and line a baking sheet with parchment paper. Cut the tops off the peppers, halve them, and remove cores/seeds. Slice each half into three wide strips.
- Lay pepper strips in a single layer on the baking sheet, hollow side up. Spoon the meat mixture onto each strip and top generously with the Mexican cheese blend.
- Bake for 10 to 15 minutes until the cheese is bubbly and the peppers are slightly softened but still sturdy. Let rest for 2 minutes before serving.
Notes
To prevent sogginess, ensure your black beans are completely dry before adding them to the meat. Don't overbake; 15 minutes is the maximum to keep the peppers crisp enough to pick up!