These sheet pan bell pepper nachos are a colorful, veggie-forward take on classic nachos. They’re simple to prepare, high in protein and fiber, and make a quick, healthy dinner or snack.
Bell Pepper Nachos: An All-Time Favorite
This recipe is one of my earliest posts and remains a personal and reader favorite. It’s an easy way to enjoy all the flavors of nachos while getting extra vegetables.
- Veggie-forward twist: Instead of relying solely on chips, bell pepper “chips” are topped with taco meat, beans, cheese and fresh garnishes for a lighter yet satisfying bite.
- Healthy & filling: Each serving delivers a good amount of protein and fiber plus vitamins and antioxidants from the peppers and fresh toppings.
- Highly customizable: Swap proteins, try different beans or cheeses, or add half tortilla chips on the sheet pan if you want a mix of crunchy chips and stuffed peppers.
- Versatile: Serve these as a weeknight dinner, appetizer or game-day snack.
Ingredients
The ingredients below create a balanced, flavorful nacho experience. Adjust seasonings and toppings to your taste. See the recipe card for exact measurements.
- Bell peppers: Remove stems and seeds, then slice into bite-sized “chips” or use mini bell pepper halves for individual nachos.
- Ground turkey or lean ground beef: Any lean protein works, including shredded chicken or a plant-based alternative.
- Taco seasoning: Use a store-bought mix or make your own with garlic powder, cumin, chili powder, paprika, salt and pepper.
- Mexican-blend cheese: Or use shredded Monterey Jack or sharp cheddar.
- Black beans: Rinsed and drained; pinto or refried beans are fine alternatives.
- Cherry tomatoes, avocado and sweet onion: Make a fresh pico de gallo with tomatoes, onion, cilantro and lime juice instead of jarred salsa.
- Salt and pepper: To taste.
Topping Ideas
Load on the toppings — they make the nachos. Suggestions:
- Plain Greek yogurt or sour cream
- Salsa or pico de gallo
- Jalapeños or pickled peppers
- Sliced black olives
- Hot sauce or a drizzle of cheese sauce
- Extra cilantro, diced avocado or guacamole
- Cheese sauce or cottage cheese queso
- Cottage cheese ranch or avocado lime crema
How to Make Bell Pepper Nachos
- Cook the ground meat. Heat a skillet over medium heat, add the ground turkey (or chosen protein), season with taco seasoning, and cook until browned, about 8–10 minutes.
- Roast the bell peppers. Preheat oven to 425°F (218°C). Arrange pepper pieces on a parchment-lined sheet pan with the inside facing up. Lightly coat with cooking spray or a teaspoon of olive oil and roast 7–9 minutes until they begin to brown and soften.
- Make the pico de gallo. While the meat and peppers cook, combine diced tomatoes, onion, cilantro and lime juice in a bowl. Season with salt and pepper to taste.
- Top with meat, beans and cheese. Remove the peppers from the oven and spoon on the cooked meat and black beans. Sprinkle evenly with shredded cheese. If you want tortilla chips too, place them on one side of the pan to avoid sogginess.
- Melt the cheese. Return the pan to the oven 3–4 minutes, until the cheese melts and everything is warmed through.
- Add fresh toppings. Finish with pico de gallo, diced avocado, sour cream or Greek yogurt and any other toppings you love.
Storing Leftovers
- Fridge: Keep leftovers in an airtight container for up to 4 days. Store pico de gallo and avocado separately and add them after reheating.
- Reheat: Use the oven or air fryer for crispier results; the microwave will warm faster but may soften the peppers.
Tips & Tricks
- Roast peppers face up: Place pepper pieces with their inside facing up so they hold the toppings better.
- Don’t skimp on toppings: Fresh garnishes and sauces elevate the dish — try Greek yogurt, hot sauce, jalapeños, avocado or cheese sauce.
- Separate chips and peppers: If using tortilla chips, keep them to one side of the pan to prevent sogginess and store them separately as leftovers.
- Watch the oven: These can brown quickly, so keep an eye on them during roasting and broiling steps.
Easy Variations
This recipe is very adaptable. A few ideas:
- Buffalo chicken: Toss shredded chicken in buffalo sauce, assemble the nachos and drizzle with ranch or blue cheese.
- Barbecue chicken: Use shredded chicken tossed in barbecue sauce and add caramelized onions.
- Vegetarian: Replace meat with extra beans, tofu, or vegan crumbles.
- Mini bell peppers: Use mini peppers for bite-sized nachos that are great for parties.
- Nacho salad or burrito: Serve over greens for a salad or wrap the fillings in a tortilla for a quick burrito.
More Taco-Inspired Recipes
Cheesy Taco Rice Skillet (One Pot)
Loaded Ground Turkey Nachos
Chopped Taco Ground Beef Salad with Creamy Taco Ranch
Easy Healthy Taco Rice Bowl
If you make and enjoy these Bell Pepper Nachos, please leave a star rating and comment below!
Bell Pepper Nachos
Loaded nachos made with bell peppers and topped with classic nacho toppings.
Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Servings: 6
Ingredients
- 4 large bell peppers, sliced into bite-sized pieces
- 1 pound ground turkey or lean ground beef (or shredded chicken)
- 3 tablespoons taco seasoning
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 avocado, diced
- 1 cup Mexican-blend cheese, shredded
- Tortilla chips (optional)
Quick pico de gallo
- 1 cup cherry tomatoes, diced
- 1/4 cup sweet onion, diced
- 3 tablespoons cilantro, chopped
- 2 teaspoons lime juice (or to taste)
- Salt and pepper, to taste
Optional toppings
- Salsa
- Sour cream or Greek yogurt
- Diced avocado
Instructions
- Preheat oven to 425°F (218°C).
- Heat a large skillet over medium heat and cook the ground turkey with taco seasoning until browned, about 8–10 minutes.
- Arrange bell pepper pieces on a parchment-lined sheet pan with the inside facing up. Lightly coat with cooking spray or a little olive oil and roast 7–9 minutes until slightly softened.
- While the peppers and meat cook, combine the pico de gallo ingredients; season with lime juice, salt and pepper to taste.
- Remove the peppers from the oven and top each piece with meat, beans and cheese. If using tortilla chips, place them on one side of the pan to keep them crisp.
- Return the pan to the oven for 3–4 minutes until the cheese melts.
- Finish with pico de gallo, diced avocado and any other desired toppings. Serve warm.
Nutrition (per serving, approximate)
Calories: 339 kcal | Carbs: 12 g | Protein: 25 g | Fat: 22 g | Fiber: 5 g
Nutrition information is an estimate.
Did you try this recipe?
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