These loaded bell pepper nachos might be the best thing I’ve ever created. Just being real. Pizza casserole was the leading competitor there for a while, but I mean, really, is there anything better than nachos?
These loaded bell pepper nachos are so delicious, and honestly, I almost prefer this to the traditional kind. While I do love some good homemade sea salt and lime tortilla chips, bell peppers make a deliciously crunchy nacho option. My boyfriend isn’t a huge bell pepper guy, so I expect him to scrape everything off the peppers and leave them to the side. To my surprise, he actually ate most of them and really enjoyed it!
I know the instructions look a little daunting, but it really isn’t as hard as it looks. All together it just took a frying pan and a pizza pan, so not much going on for dishes and everything was done within 30 mins.
While there are a lot of ingredients, you can customize this however you like. Leave somethings out, add some things in. Do what you like! You know I’m all about a customized recipe.
I don’t like to be annoying like other bloggers who share about how their grandma’s hairdresser’s dog’s best friend’s mom loves nachos and grows bell peppers on her farm before I actually dive into how to make loaded bell pepper nachos. So as a thank you for not wasting your time, it’d be cool if you’d share this recipe on your Instagram stories, FB, or on Pinterest! If you share on IG or FB, make sure to tag me! (@buildstrongvibes on all)
Loaded Bell Pepper Nachos
Ingredients
- 3-4 bell peppers
- 1 pound of desired meat (I chose ground turkey)
- 1 yellow onion, diced
- 1 jalapeno pepper, diced
- 1 can of black or pinto beans
- 3 plum tomatoes, diced
- 1 handful of your favorite cheese
- Sabra salsa verde hummus
- 1-2 garlic cloves, or 3-4 depending on your preference
- 1 small bunch of cilantro, finely chopped (optional)
- 1 small bunch of green onions, diced (optional)
- 1 lime or lime juice (optional
- 1TBSP taco seasoning (or equal parts cumin, chili powder, onion powder, and red pepper flakes)
Instructions
- Preheat oven to 400 degrees
- Cover pan with aluminum foil (I used a pizza pan) and lightly spray with olive oil.
- Cut peppers into nacho shaped slices. These can be as big or small as you’d prefer. Layer them over the pan, smooth side up.
- Bake for 5 minutes, flip, and then bake for 5 minutes on the other side
- While the peppers are baking, heat up a frying pan with about 1 TBSP of olive oil.
- Once the pan is heated, add in garlic, sliced onion, and sliced jalapeno pepper. Cook for 1-2 minutes.
- Add in desired meat and cook until completely done. If using turkey, it’s done when it is a light brown and contains no pink.
- Add in the beans, diced plum tomatoes, lime juice, 3/4 of the cilantro, and 3/4 of the green onion into the pan with the meat. Cook until heated, about 1-2 minutes.
- Layer everything in the pan over the cooked bell pepper slices. Sprinkle with your desired amount of cheese.
- Cook for about 3-5 minutes, until the cheese is fully melted.
- Place Sabra salsa verde hummus in a baggie, and cut a small piece of the corner to make an “icing” bag. Top with your desired amount of hummus.
- Garnish with remaining green onion and cilantro.
So that’s that, a healthy + delicious loaded nacho recipe. You can scarf it down for dinner like my boyfriend and I did. You could whip it up before a hockey playoff party (current mood). If I were you I’d also save this one for your next potluck. Especially if you have celiac disease or prefer gluten-free options, we all know only you’re going to be the one providing the gluten-free food.
If you enjoyed this recipe, I’d love it if you’d let me know what you think in the comments! Below are some things you may use when creating this masterpiece of a meal.
Also – bonus snack idea: chop up some colored peppers and dip them in the salsa verde hummus. It’s one of my favorite snacks right now!
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