Sheet Pan Bell Pepper Nachos
Do you know how hard it is to salvage leftover nachos?! The chips get soggy! You try to save them and crisp them up a bit but let’s be honest, they’re never the same. Welp, these bell pepper nachos solve that problem, (and make it a lot easier to fit into your jeans.)
I’m not a habitual calorie counter, but do you realize, that you could eat an entire bell pepper and it’d have less calories than eating 2 tortilla chips!? That’s right. 1 tortilla chip = 10 calories, and a medium green pepper has 24. (Have I convinced you to try this recipe yet?) This means you can enjoy that warm melty cheese without a care in the world people!
And I personally tested the leftover theory on my husband. These were in the fridge for several days actually and I finally reheated some at 350 degrees for just about 5-8 minutes and fed him a few. I turned my back for 2 seconds and the plate was empty! Dang, son! Guess it worked. (I tried one myself too and yup, it definitely works.)
This is the definition of a versatile recipe too. Ahem, allow me to prove my point….
Chili cheese bell pepper nachos-
Pulled Pork belly pepper nachos….
BBQ Chicken bell pepper nachos!?
*Gasp*… or what about… Buffalo Chicken bell pepper nachos? Do we dare??
Umm… yes, yes we do. Pass the dang blue cheese!
Sheet Pan Bell Pepper Nachos
- 4 bell peppers, cleaned and cut into fourths (have fun with the colors!)
- 1 Tablespoon olive oil
- 1 lb. ground beef, or ground turkey for a leaner option
- 2 cloves garlic, minced
- ¾ cup water
- 1.25 oz. package taco seasoning
- 15 oz. black beans, drained and rinsed, 1 can
- ¾ cup corn kernels, (frozen, canned, or roasted works!)
- ½ cup diced red onion
- 2 Roma tomatoes, diced
- 1/4 cup pitted black olives, sliced
- 1 cup grated cheddar cheese
- ½ cup grated Monterey Jack cheese
- ½ cup sour cream
- 2 green onions, diced
- Preheat the oven to 400 degrees. Lightly coat a sheet pan with nonstick cooking spray.
- In a large skillet, heat the olive oil over medium high heat. Add the beef and garlic, and cook until the beef has browned. (Crumble and toss the beef around as it cooks.)
- Drain any excess fat, and then add in the water and taco seasoning. Continue to cook until most of the water has evaporated and the mixture is well combined.
- Lay the sliced bell peppers hollow side up on the sheet pan.
- To prevent the cheese from sliding onto the sheet pan, I recommend filling each pepper with cheddar cheese first, followed by the ground beef, followed by the black beans, corn, red onions, and tomatoes.
- Finally, top each pepper carefully with a little sprinkling of Monterey Jack cheese.
- Bake for about 10 minutes, keeping your eye on them around the 7 minute mark. You want the cheese to be nice and melted.
- Top with a dollop of sour cream (or a little squiggle of the squeezable sour cream), followed by the diced green onions.
- Enjoy those crunchy nachos!