Healthy Bell Pepper Nachos

5 from 3 votes

Bell pepper nachos are one of my favorite easy dinners as a dietitian. This recipe is super nutritious, but it tastes indulgent and satisfying.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course, Snack

Cuisine: American, Tex-Mex

Keyword: Balanced, Fiber, Healthy, High Protein, keto, low carb

Servings:

4 bell peppers cut into 2-inch squares
½ lb extra lean ground beef, cooked and crumbled seasoned with salt and pepper in cooking
½ cup canned black beans drained and rinsed
1 cup grated pepperjack cheese
¼ red onion diced small
1 seeded jalapeno diced small
⅓ cup hot salsa
toppings as desired (see notes) to serve

Position your oven rack to the middle and pre-heat to 400 F. Line a sheet pan with parchment paper.
Place your bell pepper slices on the parchment-lined pan, skin-side down and avoiding overlap. Season with salt. Bake for 16-20 minutes or until slightly softened.
Dab bell peppers with a paper towel to absorb any excess liquid that was released when cooking.
Gently rearrange your peppers so they're touching but not overlapping.
Assemble your nachos! Sprinkle each ingredient over your nachos in an even layer, in this order: ground beef, black beans, cheese, red onion, jalapeno. Finish with small dollops of salsa all over the nachos. Bake for 10-13 minutes or until cheese is melted. Finish under the broiler for 2-3 minutes for extra browning, if desired.
Let your bell pepper nachos rest for 5-minutes. Add toppings of choice and enjoy!

Topping ideas: