Healthy Bell Pepper Nachos
A vibrant, low-carb alternative to traditional nachos using crisp bell pepper slices as the base. Loaded with seasoned ground beef and melted cheddar, these are perfect for busy weeknights or game days.
Ingredients
- 3 large bell peppers one of each color, sliced into nacho pieces
- 1 tablespoon oil any neutral cooking oil
- 1 pound ground beef lean yields best results
- 1 1/2 tablespoons taco seasoning
- 1/2 cup salsa mild or medium
- 8 ounces cheddar cheese freshly grated from a block
- 4 ounce can black olives drained and sliced
- 1/2 cup guacamole
- 1/4 cup sour cream for drizzling
Instructions
- Preheat your oven to 350°F. Move the rack to the middle position. Line a large baking sheet with parchment paper for easy cleanup.
- Slice the bell peppers in half, remove seeds and core, and cut into large nacho-sized triangles. Lay them flat on the baking sheet and pre-bake for 5 minutes to release moisture.
- While peppers pre-bake, heat oil in a large skillet over medium heat. Add ground beef and taco seasoning. Cook, breaking up the meat with a spatula, until fully browned (about 8-10 minutes). Remove from heat.
- Remove peppers from the oven. Layer the seasoned beef, salsa, freshly grated cheddar cheese, and black olives evenly over each pepper slice.
- Return the loaded tray to the oven and bake for another 5 minutes until the cheese is fully melted and bubbly.
- Let sit for 1-2 minutes. Top with dollops of guacamole and a drizzle of sour cream before serving straight from the pan.
Notes
For maximum crunch, use green bell peppers as they are the firmest. Avoid pre-shredded cheese to ensure a smooth, gooey melt.