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
Storage: Store any leftovers of the meat mixture in an airtight container in the fridge for up to 3 days. If you have any assembled bell pepper nachos, you can store them in the fridge as well for up to 3 days, but the peppers may soften.
Nutritional Data: The information below is an automated estimate for the recipe. It could vary based on cooking methods and ingredients used.
Loaded Bell Pepper Nachos Excerpted from Joy Bauer's Super Food: 150 Recipes for Eternal Youth. Copyright © 2020
Calories: 243kcal | Carbohydrates: 15g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 133mg | Potassium: 563mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3880IU | Vitamin C: 157mg | Calcium: 29mg | Iron: 3mg