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Bell Pepper Nachos with Taco Beef

Bell Pepper Nachos with Taco Beef
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Bell Pepper Nachos with Taco Beef is a quick, flavorful, and wholesome dish that replaces traditional nacho chips with fresh, crisp bell peppers. Loaded with seasoned taco beef, melted cheese, black beans, and fresh toppings, these nachos offer a satisfying, low-carb alternative perfect for snacks, dinners, or gatherings.

Ingredients

Scale

Main Ingredients

  • 3–4 large bell peppers (red, yellow, or green), sliced into chip-like strips or rounds
  • 1 lb lean ground beef
  • 2 tbsp taco seasoning (chili powder, cumin, paprika, garlic powder blend)
  • 1/4 cup water
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup black beans (optional, rinsed and drained)

Fresh Toppings

  • 1/2 cup fresh salsa
  • Sour cream (optional, for serving)
  • 1 diced avocado (optional)
  • Sliced jalapeños (optional, for heat)
  • Chopped fresh cilantro (optional)
  • Chopped green onions (optional)

Optional Variations and Add-ons

  • Crushed tortilla chips or roasted pepitas for extra crunch
  • Alternative proteins: ground turkey, chicken, plant-based crumbles, lentils, tofu, or black beans for vegetarian/vegan options
  • Cheese alternatives: pepper jack, queso fresco, or vegan cheese

Instructions

  1. Prepare the Bell Peppers: Wash and slice the bell peppers into sturdy, chip-like strips or rounds. Aim for uniform slices to support the toppings well.
  2. Cook the Taco Beef: In a skillet over medium heat, brown the ground beef, breaking it into crumbles. Drain excess fat if needed. Stir in the taco seasoning and water, then simmer until fully coated and fragrant.
  3. Assemble the Nachos: Arrange the bell pepper slices on a baking sheet or oven-safe platter. Evenly layer the seasoned taco beef on top, then add black beans if using.
  4. Add Cheese and Bake: Sprinkle shredded cheese generously over the beef and peppers. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, until cheese is melted and bubbly.
  5. Garnish and Serve: Remove from oven and top with fresh salsa, sour cream, diced avocado, jalapeños, cilantro, or other desired toppings. Serve immediately to maintain the best texture and flavor.

Notes

  • Use fresh bell peppers for the best crunch and vibrant color.
  • Do not overcook the beef to keep it juicy and tender.
  • Distribute toppings evenly so every bite has a balance of flavors.
  • Choose cheeses that melt well, like cheddar or Monterey Jack, for gooey texture.
  • Serve immediately after baking to prevent peppers from becoming soggy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; keep fresh toppings separate.
  • Freeze cooked taco beef alone for up to 3 months; fresh peppers do not freeze well.
  • Reheat leftovers in oven or toaster oven at 350°F (175°C) for 10-12 minutes to preserve texture.

Nutrition

Keywords: bell pepper nachos, taco beef nachos, low carb nachos, gluten free appetizers, quick snacks, healthy nachos

Find it online: https://marycorner.com/bell-pepper-nachos-with-taco-beef/