Sheet Pan Loaded Bell Pepper Nachos

If you’re in the mood for a fun and flavorful twist on a classic dish, look no further than these Sheet Pan Loaded Bell Pepper Nachos! Bursting with vibrant colors and a satisfying crunch, these nachos are an incredible way to enjoy your favorite toppings while keeping things fresh and light. Using mini rainbow peppers as a base, this recipe is not only visually stunning but also packed with flavor. Perfect for game nights, family gatherings, or a cozy dinner at home, these nachos are sure to impress.

What You’ll Love About This Recipe

• Healthier Alternative: Instead of traditional tortilla chips, we use mini rainbow peppers that are lower in carbs and calories.
• Simple Prep: This recipe comes together quickly on a single sheet pan, making cleanup a breeze.
• Customizable: You can easily swap out proteins or toppings based on your preferences.
• Flavorful Layers: The combination of spices and toppings creates an explosion of flavors in every bite.

What Goes Into Sheet Pan Loaded Bell Pepper Nachos

• 1 lb mini rainbow peppers, sliced in half with seeds removed
• 1 lb 90% ground beef (or ground turkey/chicken)
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 cup chunky salsa
• 1 cup Colby Jack or Mexican cheese, shredded
• 1/2 cup chopped cherry tomatoes
• 1/4 cup sliced black olives
• 1 or 2 jalapeños, sliced
• 1 to 2 Tbsp fresh cilantro, chopped
• Other additional toppings: sour cream, avocado, guacamole

Before You Start: Equipment

• Sheet Pan: A large baking sheet will hold all your loaded nachos.
• Skillet: For browning the ground beef and mixing in the spices.
• Cutting Board: Essential for slicing your mini peppers and other toppings.
• Measuring Cups and Spoons: To ensure accurate ingredient amounts.

Sheet Pan Loaded Bell Pepper Nachos: Step-by-Step Guide

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This ensures that your nachos get that perfect melty cheese texture.

Step 2: Prepare the Peppers

Slice the mini rainbow peppers in half lengthwise and remove the seeds. Arrange them cut-side up on a large sheet pan, creating a colorful base for your nachos.

Step 3: Cook the Ground Beef

In a skillet over medium heat, add the ground beef. Use a wooden spoon to break it apart as it cooks. Once browned, drain any excess fat.

Step 4: Add the Flavors

To the cooked beef, add the minced garlic, chili powder, cumin, oregano, onion powder, and salt. Stir well to combine and let the spices infuse for about 1-2 minutes.

Step 5: Mix in the Salsa

Add the chunky salsa to the skillet with the seasoned beef and stir until everything is well combined. This will add moisture and an extra layer of flavor.

Step 6: Assemble the Nachos

Spoon the beef mixture generously into each half of the mini peppers. Top with shredded Colby Jack or Mexican cheese, ensuring that every pepper is loaded with cheesy goodness.

Step 7: Bake to Perfection

Place the sheet pan in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Step 8: Add Fresh Toppings

Once out of the oven, sprinkle the chopped cherry tomatoes, sliced black olives, jalapeños, and fresh cilantro on top. These add freshness and a pop of color to your dish.

Step 9: Serve with Love

Serve your Sheet Pan Loaded Bell Pepper Nachos warm, accompanied by sour cream, avocado slices, or guacamole for a creamy finish. Enjoy!

Seasonal Spins

• In the summer, add fresh corn or diced avocado for a refreshing twist.
• For fall, consider adding roasted butternut squash for a seasonal touch.
• In the winter, sprinkle some cooked black beans on top for added protein and warmth.
• During spring, swap out the ground beef for shredded chicken or turkey for a lighter option.

What Could Go Wrong

• Overcooking the beef can lead to a dry texture. Make sure to cook just until browned.
• Using too much salsa can make the peppers soggy. Stick to ½ cup for the best results.
• If your cheese doesn’t melt well, consider covering the pan with foil for a few minutes while baking.
• Too many toppings can overwhelm the flavor. Stick to a few key toppings to enhance your nachos.

Save It for Later

Leftover Sheet Pan Loaded Bell Pepper Nachos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. However, for optimal texture, it’s best to enjoy them fresh from the oven.

Common Questions

Can I use different types of peppers?

Absolutely! Feel free to use any color of bell peppers or even other types of mild peppers for a different flavor profile.

Can I make this recipe vegetarian?

Yes! Substitute the ground beef with a plant-based meat alternative or black beans for a hearty vegetarian option.

What can I use instead of cheese?

If you’re looking for a dairy-free option, try using vegan cheese or simply skip it and enjoy the nachos with fresh toppings instead.

How spicy are these nachos?

The heat level is adjustable! You can omit the jalapeños for a milder version or add more if you like it spicy.

More Recipes You’ll Love

• Loaded Baked Potato Skins
• Easy Skillet Taco Dinner
• Vegan Taco Salad
• Easy Chocolate Chip Cookies

Ready, Set, Cook

Now that you have the perfect recipe for Sheet Pan Loaded Bell Pepper Nachos, it’s time to get cooking! Gather your ingredients, preheat that oven, and prepare for a delightful dish that’s sure to become a favorite. Whether you’re enjoying a casual night in or hosting friends for a game day feast, these nachos are the perfect way to celebrate good food and good company. Happy cooking!