Sheet Pan Bell Pepper Nachos

Bell Pepper Nachos are vibrant and crisp, loaded with savory toppings and melty cheese. An easy, low carb version of your favorite snack!

Servings:

Prep Time10

Cook Time20

Total Time30

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

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.

Make-Ahead: You can prepare the meat, cut the peppers, and prep your toppings ahead of time. Assemble and bake when you are ready to serve.

Serving Suggestions: This can be a full meal or an appetizer. It pairs well with cilantro lime rice, beans, or a fresh green salad.

Storage: Store leftovers in an airtight container for up to three days.

Freezing: I do not recommend freezing this meal.

Meat options: You can use ground turkey, or chicken also.