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Bell pepper nachos

Bell Pepper Nachos

Written By: Shantel Whitford

Prep Time: 15 minutes

Cook Time: 25 minutes


  • 4 medium bell peppers (preferably a mix of colors) or a bag of mini sweet peppers
  • 1 TBSP vegetable oil
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 small onion diced
  • 1 lb ground beef (80/20)
  • 1 15 oz can of beans (choice of pinto, black, or kidney - drained & rinsed)
  • 2 cups shredded cheddar cheese
  • Sour cream, salsa, & guacamole to taste


Cut the bell peppers through the stem into sixths, remove the stem and seeds. Arrange close together on a foil-lined baking sheet, cut sides-up. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder, cumin, ground beef, and diced onion. Cook, stirring and breaking up into bite-size pieces until browned and cooked through about 6 minutes. Add the drained and rinsed beans. Preheat the oven to 375. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and bake until the cheese melts and peppers soften about 15 minutes. Top with dollops of sour cream, guacamole, and pico de gallo.

These bell pepper nachos are a great low carb treat for lunch or dinner! They're one of my husband’s favorites! The kids think this is the best way to enjoy those little peppers!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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