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Sheet Pan Loaded Bell Pepper Nachos

These Sheet Pan Loaded Bell Pepper Nachos are a vibrant and healthier twist on a classic! Packed with flavor and customizable toppings, they're perfect for any occasion!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 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 cherry tomatoes chopped
  • 1/4 cup black olives sliced
  • 1 or 2 jalapeños sliced
  • 1 to 2 Tbsp fresh cilantro chopped
  • Other additional toppings sour cream, avocado, guacamole

Instructions

  • 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!

Equipment

  • Sheet Pan
  • Skillet
  • Cutting Board
  • Measuring cups and spoons

Notes

  • Leftover 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 for best results.
  • Consider using different types of peppers for varied flavors.
  • Customize your toppings to suit your taste preferences.
  • For a vegetarian option, substitute the meat with black beans or a plant-based meat alternative.