This post may contain affiliate links. Please read our disclosure policy.
Nacho lovers can appreciate this recipe. Devour this Bell Pepper Nachos Recipe without the guilt of all the carbs! These nachos make a great addition to a healthy buffet, dinner, or tailgating party.
These bell pepper nachos are Mini bell pepper halves topped with black beans and melted cheese then drizzled with sour cream and finished off with jalapeno and cilantro. Serve with guacamole for dipping. This nachos recipe is a much healthier version of the classic nachos and it tastes so great you will never want to go back to the classic nachos.
If you’re looking for other Mexican inspired recipes, why not also try my Zucchini Enchilada Roll-Ups or my Mexican Street Corn Pasta Salad
Why you’ll love these bell pepper nachos
- Vegetarian loaded nachos. These delicious Bell Pepper Nachos are the perfect meat-free alternative for game day!
- Healthier nachos. Skip the chips. These tasty veggie snacks are low-carb and loaded with goodness from bell peppers and black beans.
- Juicy peppers. These vibrant peppers are broiled to perfection, giving them the perfect texture – juicy with a bit of crispness.
- Great for dipping. Bell Pepper Nachos hold up really well for dipping, you can ’em load up with lots of goodies, such as sour cream, guac, and salsa.
- An easy snack/appetizer. A breeze to prep, then under the broiler – these go from pantry to table in 10 mins!
Ingredients you’ll need
- Bell Peppers
- Cheddar Cheese
- Black Beans
- Jalapenos
- Cilantro
- Sour Cream
- Taco Seasoning
- Guacamole (for serving)
How to make bell pepper nachos
- Prep your nachos – halve your bell peppers, line them on a baking sheet then top with beans, taco seasoning and cheese.
- Broil – Place the nachos under the broiler for 3-4 mins or until the cheese has melted.
- Garnish – with sour cream, jalapenos and cilantro.
- Serve and enjoy!
Recipe notes and tips
- Use a preheated broiler.
- If you prefer less heat, remove the ribs and seeds from the jalapenos.
- If your sour cream is too thick to drizzle, you can thin out your sour cream with 1/2 teaspoon of water.
- Don’t cut the bell pepper nachos too thin. You want them to be able to hold a good amount of toppings and dip nicely without bending.
- You can use normal sized or mini bell peppers. Just cut into similar sizes.
- Ideally, avoid pre-shredded cheese, shred your own, it melts much better.
- If you don’t need them vegetarian, you can top with cooked ground beef/chicken/turkey. Add some taco seasoning to the ground meat.
- You can make this vegan by omitting the cheese and sour cream. Use vegan-friendly cheese instead.
Frequently Asked Questions
The most common toppings when you order nachos at a restaurant are refried beans, cheese, jalapenos, sour cream, guacamole, salsa, and onion. The toppings of your nachos can be anything you like. You can omit some of the toppings and add toppings you like. I actually love adding some fresh cilantro to the mix.
If you are making the traditional nachos recipes using chips you only need to put in the oven for about 5-10 minutes until the cheese is melted. The same goes for this bell pepper nachos recipe. It takes about 10 minutes to cook the bell peppers and for the cheese to melt.
These bell pepper nachos are best served warm, you can certainly prep your ingredients and keep them in the fridge until you re ready to assemble/broil. You can also prep and assemble the nachos a few hours ahead of time, just keep them covered in the fridge until you are ready to cook them.
Recipes you may also like
Bell Pepper Nachos recipe
Ingredients
- 10 mini bell peppers, halved and seeded
- 1/2 cup shredded cheddar cheese
- 1/2 cup canned black beans, rinsed and drained
- 2 teaspoons minced jalapeno, remove seeds and ribs if you prefer less heat
- 2 teaspoons minced cilantro
- 2 tablespoons light sour cream
- 1/4 cup prepared guacamole for serving
- 1/2 teaspoon taco seasoning
Instructions
- Preheat the broiler. Place the pepper halves on a baking sheet lined with foil. Sprinkle the taco seasoning over the peppers.
- Divide the beans evenly among the pepper halves, then sprinkle on the cheese.
- Broil for 3-4 minutes or until cheese has melted.
- Remove from oven. Drizzle the sour cream over the tops of the peppers. You can thin out your sour cream with 1/2 teaspoon of water if it’s too thick to drizzle.
- Sprinkle the cilantro and jalapeno over the tops of the peppers.
- Serve immediately, with guacamole for dipping.
Video
Notes
- Use a preheated broiler.
- If you prefer less heat, remove the ribs and seeds from the jalapenos.
- If your sour cream is too thick to drizzle, you can thin out your sour cream with 1/2 teaspoon of water.
- Don’t cut the bell pepper nachos too thin. You want them to be able to hold a good amount of toppings and dip nicely without bending.
- You can use normal-sized or mini bell peppers. Just cut into similar sizes.
- Ideally, avoid pre-shredded cheese, shred your own, it melts much better.
- If you don’t need them vegetarian, you can top with cooked ground beef/chicken/turkey. Add some taco seasoning to the ground meat.
- You can make this vegan by omitting the cheese and sour cream. Use vegan-friendly cheese instead
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
