These Loaded Bell Pepper Nachos are piled high with savory taco meat, gooey cheddar, and the bold Tex-Mex flavors everyone craves. This low carb nacho recipe skips the chips but keeps every bite cheesy, colorful, and totally irresistible.

Jump to:

• ❤️ Why You'll Love This Loaded Nachos Recipe
• 🛒 Ingredients for Bell Pepper Nachos
• 🔪 How to Make Loaded Bell Pepper Nachos
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Nacho Stuffed Peppers
• 🔄 Substitutions and Additions
• Can I Assemble These Ahead of Time?
• What’s the Best Way to Reheat Leftovers?
• Do I Need to Roast the Peppers First?
• Can I Double the Recipe for a Party?
• 🍽️ More Appetizer Recipes

❤️ Why You'll Love This Loaded Nachos Recipe

• Savory taco meat
• Colorful mix of bell peppers
• All your favorite nacho toppings
• Baked with melted cheddar cheese
• Healthy low carb alternative to traditional nachos

These easy bell pepper nachos are one of my favorite ways to serve up something fun and flavorful without making a full dinner. The peppers roast just long enough to soften, then get piled with taco meat, cheddar cheese, and a mix of fresh toppings. They’re colorful, cheesy, and perfect for when you want something lighter but still totally satisfying.

I like to serve them as a casual appetizer or make a tray for an easy weeknight meal. The prep is simple, and everything goes right onto a sheet pan, which makes cleanup a breeze. Add whatever toppings you’ve got on hand, and they’re ready to bake.

If you love these loaded peppers, you should also try my Spinach Artichoke Stuffed Peppers.

🛒 Ingredients for Bell Pepper Nachos

• Ground beef
• Bell peppers
• Cheddar cheese
• Tomatoes
• Black olives
• Jalapeño pepper
• Red onion
• Taco seasoning
• Tomato paste
• Water

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Skillet
• Baking sheet

🔪 How to Make Loaded Bell Pepper Nachos

Heat a skillet to medium and add in the ground beef. Cook until browned, then drain any excess fat and add in the taco seasoning.

Stir and allow the seasoning to toast for about 30 seconds, then pour in the water and tomato paste.

Simmer on low for 5 minutes, then set aside to cool slightly while you prepare the peppers.

Preheat oven to 400°F.

Wash, dry and cut up the peppers into wedges.

Spray a baking sheet with olive oil and place the pepper wedges in alternating colors.

Spoon the taco meat over the peppers.

Add the shredded cheddar cheese over the taco meat.

Bake for 15 minutes.

Remove from the oven and sprinkle the red onion, black olives, chopped tomatoes and sliced jalapeño pepper over the top and serve.

💡 Tips

• Use a mix of red, yellow, and orange bell peppers for the prettiest presentation.
• Slice the peppers into wide, flat pieces so they hold the toppings without tipping.
• Shred your own cheese if you can. It melts better than the pre-bagged kind.
• A silicone baking mat helps keep cleanup easy and prevents sticking.
• Broil the nachos for 1-2 minutes at the end if you want extra bubbly cheese.
• Be sure and drain the meat well so the nachos don’t turn greasy.

☑️ Storage Instructions

You can store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture. I do not recommend freezing them.

🍴 What to Serve with Nacho Stuffed Peppers

• Mexican Street Corn Salad: Perfect for making these peppers a complete meal.

• Mexican Shrimp Cocktail: Cool and tangy, this one balances the warm, cheesy nachos with something fresh.

• Chips and Salsa: Keep it casual and classic with Mango Salsa, Roasted Corn and Poblano Salsa or Salsa Verde and Tortilla Chips that’s easy to munch on.

• Crisp Green Salad: Toss with Avocado Lime Cilantro Ranch Dressing to cut through the richness of the toppings.

🔄 Substitutions and Additions

• Protein: Swap ground beef with ground turkey or chicken for a lighter version.

• Beans: Add a layer of refried beans or black beans before the cheese.

• Corn: Toss in some corn kernels or diced avocado for extra texture.

• Cheese: Use pepper jack or a Mexican cheese blend instead of cheddar.

• Toppings: Dollop with sour cream or Guacamole just before serving.

• Garnish: Add a sprinkle of chopped cilantro for a fresh pop of flavor.

• Spice: If you like heat, double up the jalapeños or add a splash of hot sauce.

• Bite-sized: Try mini bell peppers halved lengthwise for a fun, bite-sized version.

Can I Assemble These Ahead of Time?

You can prep the filling and slice the peppers ahead, but wait to assemble until just before baking for best texture.

What’s the Best Way to Reheat Leftovers?

Reheat in a 350°F oven for 10–12 minutes to keep the peppers from turning soggy. Avoid the microwave if possible.

Do I Need to Roast the Peppers First?

Nope! The peppers roast perfectly while everything bakes together in the oven.

Can I Double the Recipe for a Party?

Yes! Just use two sheet pans and rotate them halfway through baking so everything cooks evenly.

🍽️ More Appetizer Recipes

• Crispy Oven Baked Chicken Wings
• Smoked Salmon and Goat Cheese Crostini
• Baba Ganoush
• Roasted Red Pepper Hummus
• Easy Bruschetta