Loaded Bell Pepper Nachos
These Loaded Bell Pepper Nachos are piled high with savory taco meat, gooey cheddar, and the bold Tex-Mex flavors everyone craves.
Servings 10
Ingredients
- 1 pound ground beef, I use 85% grass-fed
- 4 bell peppers, red, yellow, orange, green
- 1 ½ cups cheddar cheese, shredded
- ½ cup tomatoes, chopped
- ¼ cup black olives, sliced
- 1 jalapeño pepper, sliced
- 2 tablespoons red onion, diced
- ½ tablespoons taco seasoning
- 1 tablespoon tomato paste
- ½ cup water
Instructions
- 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 and 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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Loaded Bell Pepper Nachos
Amount per Serving
Calories
133
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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