Bell Pepper Nachos
Updated May 21, 2026
Easy bell pepper nachos baked with taco-seasoned beef, black beans, corn, and cheese. Simple to put together and a good option for nachos without the chips.
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Bell Pepper Nachos are soo good!
The thing about bell pepper nachos is that they actually work. I was skeptical the first time I made them because using a vegetable as a chip sounds like it would fall flat, but the peppers stay firm enough to hold the filling without getting too soft, and the whole combination is genuinely satisfying. The filling is taco-seasoned ground beef with black beans, corn, and jalapeños, so it’s not like you’re learning a whole new method. It’s nachos in a different vessel.
I’ve made these as a weeknight dinner and as an appetizer. If you’re making them for a crowd, mini bell pepper nachos are a great way to go since smaller pieces are easier to pick up and eat. My kids eat them without the jalapeños and clean the pan, which tells me what I need to know. Set out sour cream, guacamole, or salsa alongside, and you’re done.
Happy Cooking!
– Yumna
Bell Pepper Nachos Ingredients
- Bell Peppers: Six large bell peppers, each cut into six “chips” after halving and slicing into thirds (for help, see my tips on how to cut bell peppers) just make sure each slice is wide enough to create a little pocket for the ground meat filling.. I like to use a mix of red, green, and yellow peppers (for their colorful presentation), but you can use any color you like.
- Ground meat filling: Ground beef (or any ground meat of choice), black beans, corn, jalapeno, and taco seasoning. Lean ground beef, around 85 to 90 percent, works best so the filling doesn’t sit in grease on top of the peppers. Make sure to rinse your canned black beans in a strainer until the water runs clear. I like to use thawed frozen sweet yellow corn, but you can use fresh corn kernels or canned corn, too. I like to make my own taco seasoning, but the store-bought version will work just as well!
- Shredded Cheese: I always use a shredded Mexican cheese blend, but you can use any melty shredded cheese you like. Bake just until the cheese starts to bubble!
How to Make Bell Pepper Nachos
These photos walk you through the process step by step. For the full ingredient amounts and instructions, jump to the → Bell Pepper Nachos Recipe
1. Brown the Ground Beef
Start with a large heated skillet and break the meat up as it cooks. Stir and crumble it until there’s no pink left and it’s cooked through. If the beef gives off a lot of fat, spoon some out before moving on.
2. Add Seasoning & Mix-ins
Pour in the taco seasoning and about 2/3 cup of water, then stir everything together. Add the black beans, corn, and jalapeño slices if you’re using them, and let the mixture heat through for a minute or two until it’s well combined.
3. Place Bell Pepper Chips
Lay each pepper piece cut-side up in a single layer on the prepared baking sheet. Try to keep them as flat as possible so the filling has something to sit on and doesn’t slide off.
4. Add the Beef and Cheese
Spoon the meat mixture over each pepper piece, then scatter the cheese on top. It’s okay if the filling spills a little. Bake until the cheese is melted and starting to bubble around the edges.
Full Bell Pepper Nachos Recipe
Bell Pepper Nachos Recipe
Video
Ingredients
- 6 large bell peppers
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- ¾ cup can 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
Instructions
- Preheat the oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil or line with parchment paper.
- Use a small sharp knife to core the stem from the pepper. Then slice the pepper in half and then slice each half into 3 equal parts. Each pepper will create 6 “chips”. Lay the bell pepper chips on the prepared baking sheet in a single layer with the insides facing up.
- In a large heated skillet, stir the ground beef until its cooked through and crumbled. Add the taco seasoning, along with 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well combined and heated through.
- Spoon the mixture over the bell pepper pieces. Sprinkle the cheese on top and bake until the cheese melts, about 10 minutes.
- Serve warm with your favorite toppings
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Keep the peppers in a single layer, cut-side up. If they’re overlapping or tilted, the filling won’t sit right and will slide off. Use two baking sheets if you need to.
- Have your toppings ready before the pan comes out. These are best served warm, right off the baking sheet, so get the sour cream, guacamole, or salsa out before they go in the oven.
- Do your best not to overcook your ground beef. Because you’re putting your meat back in the oven, you want it to be just cooked through on the stovetop.
Serving Ideas
- Add dips. It’s so fun to top these bell pepper nachos with homemade salsa, avocado-lime crema, or guacamole.
- Make a side salad. These veggie nachos taste great alongside my taco salad, my Mexican street corn salad, and my Mexican chopped salad.
- Pair with other Mexican favorites. I love serving these bell pepper nachos with my skirt steak tacos, my Mexican chicken and rice, or my chicken fajitas.
Comments
These are a great alternative to chip nachos! My family loves them and now they are in regular rotation. Thanks for the idea!
That’s awesome! Love that the whole family loves them, Emily!
Literally the best nachos I’ve tasted!
Aww, thank you so much! I’m so happy you loved them!!
Made these tonight and my family loved them! Will definitely make again
Yay, so happy you family loved them!! Thank you, Gina!
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