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.)
4bell peppers, cleaned and cut into fourths (have fun with the colors!)
1lb.ground beef, or ground turkey for a leaner option
1.25oz.package taco seasoning
15oz.black beans, drained and rinsed, 1 can
¾cupcorn kernels, (frozen, canned, or roasted works!)
½cupdiced red onion
2Roma tomatoes, diced
1/4cuppitted black olives, sliced
1cupgrated cheddar cheese
½cupgrated Monterey Jack cheese
2green 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.