Appetizers & Snacksdashfordinner5.0
Bell Pepper Nachos
Bell Pepper Nachos is a must-try recipe! Pile on all your favorite toppings for a satisfying and high-protein appetizer – or main dish.
👥 6 Servings👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
2
Prepare the taco meat (optional). Heat a medium skillet over medium heat and add the ground beef. Crumble and cook until browned, then drain off the excess fat. Sprinkle in the taco seasoning and add the water and taco sauce (if using). Stir well and simmer for ⏱️ 2-4 minutes; remove from the heat and set aside.
water3 tablespoons
3
Prepare the bell peppers. If using mini peppers, slice them in half and remove the seeds. If using bell peppers, slice them into 2-3” pieces, excluding seeds and the pith.
4
Place the peppers on the baking sheet in a single layer.
5
Sprinkle 1 cup of the shredded cheese on top, then carefully sprinkle the cooked taco meat (if using) on top.
6
Evenly sprinkle 1 cup of shredded cheese on top of the meat layer, then add the sliced jalapeno (and/or any toppings of your choice).
Toppings of your choice (tomato, red onion, fire-roasted corn, etc.)
7
Bake in the preheated oven for ⏱️ 17-20 minutes, or until hot and bubbly. Add the black olives, green onion, and an additional ¼ cup of shredded cheese during the final ⏱️ 3-5 minutes of baking.
8
Remove from the oven and allow to cool for ⏱️ 3-4 minutes before serving. Garnish with chopped fresh cilantro (if desired).
Chopped fresh cilantro (for garnish (optional))
9
Serving tip: Give your guests small plates and provide a short-handled spatula so they can transfer their “nachos” to individual plates. Serve sour cream with a spoon for easy spreading.
Nutrition Facts
calories
201 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
493 mg
protein Content
19 g
trans Fat Content
0.1 g
cholesterol Content
49 mg
carbohydrate Content
7 g
saturated Fat Content
6 g
unsaturated Fat Content
5 g
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