Bell Pepper Nachos (Sheet Pan)
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Sheet Pan Bell Pepper Nachos are a colorful twist on the classic snack. Sweet mini peppers take the place of chips, creating a fresh and flavorful (but still crunchy!) base for seasoned meat and gooey cheese. Add your favorite toppings for the perfect low carb appetizer, game day snack, or light meal. Bell pepper nachos are fast, simple, and full of big nacho flavor!
Table of Contents
WHY YOU’LL LOVE SHEET PAN BELL PEPPER NACHOS
- All the crunch you love from regular nachos.
- Low-carb thanks to sweet mini peppers.
- Tons of Tex-Mex flavor and gooey, melted cheese.
- Easy to customize with all your favorite toppings.
- Fast, simple, and perfect for game day or meal prep.
Bell Pepper Nachos
Listen, I am the nacho queen. If it can be turned into nachos, I have tried it. Hawaiian nachos, BBQ nachos, fajita nachos, Irish nachos, dessert nachos, Greek nachos… You name it, I have nacho’d it.
I have even taken nachos into the low carb world with pork rinds because my love for nachos has no boundaries!
This bell pepper nachos recipe brings together two of my favorite things in the world: stuffed peppers and nachos. It is fast, simple, flavorful, and checks every box.
Even better? Once you brown the meat, all that’s left to do is layer and bake. You’ll have a whole sheet pan of irresistible bites ready in 15 minutes or less.
INGREDIENT NOTES
- Ground Meat: This recipe works with turkey, beef, or chicken. You can also stir in canned beans (drained and rinsed) to stretch the filling.
- Mini Bell Peppers: These are sweet and colorful. Regular-sized peppers work if cut into scoopable wedges, but minis are best (and easier to prep) for this bell pepper nachos recipe.
- Olive Oil: You only need a small amount to help the peppers roast and develop flavor. Avocado oil is a great sub.
- Cheese: Cheddar melts beautifully, especially when it’s shredded fresh off the block!
- Toppings: Be generous! Nachos are all about layers and texture.
VARIATIONS
Seasonings: Use 2 tablespoons of homemade taco seasoning (instead of a packet), or add your favorite individual spices.
Cheese Swap: Try Monterey Jack, Colby Jack, mozzarella, or Pepper Jack cheese.
Vegetarian Version: Swap ground meat with black beans, pinto beans, or seasoned lentils.
Charred Peppers: Broil for a few minutes before filling with meat and cheese.
SERVING SUGGESTIONS
- Keep things low-carb with toppings like shredded lettuce, avocado slices, or pickled jalapeños.
- Add some hot sauce or copycat Taco Bell sauce to spice things up!
- Squeeze lime wedges over mini bell pepper nachos for brightness.
- Pair with cilantro lime rice (I have a cauliflower version too!) or a green salad.
- Enjoy with aquas frescas or a blended margarita.
BELL PEPPER NACHOS RECIPE FAQ
Nope! Just slice in half and brush with oil, then add the meat and cheese. They’ll soften perfectly in the oven while still providing a bit of satisfying crunch.
These are best served straight from the oven, but you can cook the meat filling up to 3 days in advance and store it in the refrigerator. The peppers and toppings can be prepped the night before as well.
Once you’re ready to bake, just assemble and slide the pan in the oven! Add a couple more minutes to the baking time if the meat is still cold from the fridge.
Right back in the oven! Avoid the microwave, which will only make the peppers soft and a bit soggy. Smaller portions can be warmed in the air fryer, though you’ll want to use a parchment liner to contain any mess.
After testing countless nacho combinations over the years, I have learned that mini bell peppers make the perfect base for a low carb nacho.
They hold their shape, stay slightly crisp, and become sweet as they roast. The key is brushing them lightly with oil so they caramelize in the oven and seasoning them before loading them.
Ground meat should be flavorful and well seasoned, and freshly grated cheese always melts better than pre-shredded bags.
DONNA’S PRO TIPS
- Slice the peppers evenly so they cook at the same rate.
- Remove the seeds and ribs to make filling easier.
- Brush lightly with oil so they roast instead of steaming.
- Prep toppings while bell pepper nachos are in the oven.
- Use freshly grated cheese for the best melt.
- Add toppings immediately after baking while the peppers are warm.
- Serve straight from the sheet pan for easy entertaining.
TOOLS NEEDED
- Large Sheet Pan: For baking bell pepper nachos.
- Wooden Spatula: Helps break up the meat as it browns.
- Cutting Board and Knife: To prep the mini peppers and toppings.
- Large Skillet: To brown the ground meat.
- Cheese Grater: Freshly shredded cheese melts (and tastes!) better.
- Measuring Cup: To measure the water and cheese.
- Parchment Paper: Line the sheet pan first to make clean up easier.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Low carb nachos made with sweet mini peppers.
- Filled with seasoned meat and melted cheese.
- Customizable with all your favorite toppings.
- Fast, simple, and perfect for game day or meal prep.
Sheet Pan Bell Pepper Nachos
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- 3/4 cup water
- 1 pound mini bell peppers, sliced in half lengthwise and seeded
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 1 cup freshly grated cheddar cheese
- Your favorite nacho toppings such as guacamole, salsa, sour cream, diced onion, diced tomatoes, black olives, chopped cilantro, green onions, or sliced jalapenos
Instructions
- Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper to keep cleanup simple.
- Cook the Meat: Warm a large skillet over medium high heat. Add the 1 pound lean ground beef, beef, or chicken. Break it apart with a spatula as it cooks. When the meat is fully browned, drain any excess fat.
- Season the Meat: Add 1 packet taco seasoning and 3/4 cup water to the skillet. Stir to coat the meat. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about five minutes until most of the liquid has absorbed.
- Prepare the Peppers: While the meat simmers, place 1 pound mini bell peppers halves on the sheet pan cut side up. Brush them lightly with 1 tablespoon olive oil. Season with a little Kosher salt and black pepper.
- Assemble the Nachos: Spoon the seasoned meat into each pepper half. Sprinkle 1 cup freshly grated cheddar cheese evenly over the top.
- Bake: Place the sheet pan in the oven and bake for ten to fifteen minutes. The peppers should soften and the cheese should melt and bubble.
- Finish and Serve: Remove from the oven and add your favorite toppings. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
