Loaded Bell Pepper Nachos
Think the gang will miss those crunchy nachos? Prepare to be surprised. Everyone seems to enjoy the sweet, crispy bell pepper base and appreciate the color, nutrition, and flavor that they bring to the table. It’s low-carb love!
And this dish is incredibly versatile: If you’re serving a vegan crowd, skip the meat, cheese, and sour cream and double up on the beans, corn, and salsa. Dairy-free? Omit the cheese and sour cream. It’s a cinch to adjust, it’s ridiculously easy to toss together, and you can warm leftovers in the oven or microwave when you’re ready to eat.
This recipe is also featured on TODAY.com!
For more delicious nacho recipes, try these Sweet Potato Nachos and Apple Nachos!
Loaded Bell Pepper Nachos
Everyone seems to enjoy the sweet, crispy bell pepper base and appreciate the color, nutrition, and flavor that they bring to the table. It’s low-carb love!
Ingredients
- 6 large red, yellow, or orange bell peppers
- 1 pound ground turkey, 90 to 94% lean
- 1 taco seasoning packet*
- ¾ cup black beans, rinsed and drained
- ¾ cup canned or frozen sweet yellow corn, drained (thawed, if frozen)
- ¼ cup sliced jalapeños, optional
- ½ to 1 cup shredded Mexican cheese blend
- Optional toppers: Mild or spicy salsa light sour cream or plain Greek yogurt, chopped scallions and cilantro
Instructions
- Preheat oven to 375°. Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray and set aside.
- Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper “chips” on the prepared baking sheet(s) in a single layer with their insides facing up.
- In a large heated skillet, brown the ground turkey until it’s cooked through and crumbled. Add the taco seasoning along with about ⅔ cup water and stir. Add the black beans, corn, and jalapeños, if using. Mix until well combined and heated through.
- Spoon the turkey-bean mixture over the bell pepper pieces. Sprinkle on the cheese and bake for about 10 minutes, until the cheese is melted.
- Remove the baking sheet from the oven and, if desired, top with the salsa, pipe on swirls of the yogurt or sour cream, and garnish with scallions and cilantro.
Nutrition Information per serving
Serving Size: 1 whole pepper (4 quarters)Calories: 220Carbohydrates: 19gProtein: 20gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 50mgSodium: 310mgPotassium: 321mgFiber: 5gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gVitamin A: 4026IUVitamin C: 153mgIron: 2.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
So so good !!! Great and healthy for me and the whole family ! Gonna try this for football Sundays
Hi Ellie. So glad you and the family like it. It’s perfect for football season, as you cheer on your favorite team!
—Team Joy
Made these many times and everyone loves them
Hi Chris. We’re so glad you liked the recipe! We’d be thrilled to have your five-star rating if you’d be so gracious to come back and share it. Either way, we’re grateful for your comments! Thanks for stopping to share your thoughts with us.
—Team Joy
Delicious!
Hi Trisha. So happy you enjoyed the recipe and thanks for stopping by to leave a comment!
This recipe is easy to prepare and absolutely delicious. It’s become one of our summer favorites. The bell pepper crunch with the taco flavors is sooo good.
Hi Pam. Thanks for sharing your comments, and we’re so happy you love the recipe. It’s a favorite of our teams as well! We love the color and crunch!
—Team Joy
If you don’t like peppers, what else could you use?
Hi Colleen, you can always load your toppings on crisp endive leaves or romaine hearts. You won’t have melty cheese with this method, but it will still taste delicious!
If you’re looking for a softer texture, you can load toppings on roasted portobello mushroom caps. In this case, we recommend roasting the mushroom caps first, then dabbing with paper towels to remove any water, and loading on your toppings. Place back in the oven until the cheese melts and then enjoy! If you decide to try any of these variations, please let us know what you think. We’d love to hear your thoughts!
—Donna
Love this recipe so much! It’s delicious, easy to make and healthy.
I’m SO happy you love these pepper nachos, Tracey!! I make them on repeat in my house!
A satisfying meal with nutritional goodness and crunch. Thank you for this recipe.
I also made a variation filled with boiled mashed potatoes with salt plus red chili powder plus mango powder for tartness. Added grated cheese on top. Squeezed yogurt dressing on top. Good one for vegetarians.
Hi Usha, we’re thrilled you enjoyed the recipe. And thanks for sharing your personal spin—we love to hear how you made it your own! We appreciate you being a part of our community and are so grateful for your review!
—Donna
I love this recipe! I don’t really make them nacho style though. I fill the bottom of a 7×9 with large hunk bell peppers and then fill as you say. It’s a meal for us twice!
Hi Elle, we’re so happy you’re enjoying this dish. And leftovers are always great! Thanks for stopping by to share your thoughts!
—Donna
Great! I just made this and enjoyed it so much. Better than I thought it would be and so easy to make. I can’t wait to share the recipe with my son. He likes to use ground turkey in cooking and eat healthy.
Love hearing this! Thank you, Charmaine! Hoping your son loves this recipe, too. 😉 xx