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If you love nachos but also love bell peppers, then you are going to love these. Devour these Bell Pepper Nachos. Enjoy it as a low-carb option without any guilt. These nachos make a great addition to your appetizer table.
You may also love my easy stuffed bell peppers recipe. So good!
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 lighter 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
Recipe Summary
- Vegetarian-loaded nachos. These Nachos are the perfect meat-free alternative for game day!
- Juicy peppers. These vibrant peppers are roasted to perfection, giving them the perfect texture – juicy with a bit of crispness.
- Great for dipping. They hold up well for dipping; you can load them 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 minutes!
Ingredients needed
You will need the below ingredients to make these nachos made with bell peppers. full requirements are listed further down below in the recipe card.
- Bell Peppers: I like using mini bell peppers.
- Cheddar Cheese: you may use any melty shredded cheese, I use cheddar.
- Black Beans
- Jalapenos: if kids are going to have these and you want to skip this ingredient, you can.
- Cilantro: use fresh
- Sour Cream: or thin down Greek Yogurt.
- 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
- 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 or even use Greek yogurt.
- 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 toppings for nachos are: refried beans, cheese, jalapenos, sour cream, guacamole, salsa, and onion. For your nachos, you can top them with 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.
Yes. You can certainly make them in the oven. It takes about 10 minutes to cook the bell peppers and for the cheese to melt.
It is better to serve these nachos warm. Sometimes I make this ahead. 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.
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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 10 mini bell peppers halves on a baking sheet lined with foil. Sprinkle the 1/2 teaspoon taco seasoning over the peppers.
- Divide the 1/2 cup canned black beans evenly among the pepper halves, then sprinkle on the 1/2 cup shredded cheddar cheese evenly.
- Broil for 3-4 minutes or until cheese has melted.
- Remove from oven. Drizzle the 2 tablespoons light 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 2 teaspoons minced cilantro and 2 teaspoons minced jalapeno over the tops of the peppers.
- Serve immediately, with 1/4 cup prepared guacamole for serving.
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.
