Bell Pepper Nachos
With just five ingredients, these Bell Pepper Nachos prove that simple recipes can be incredibly satisfying.
Layers of seasoned taco meat, salsa, green bell peppers, and melted cheese bake into a warm, flavorful dip that’s equally at home on the game day snack table or served as an easy low-carb or keto meal.
If you enjoy this recipe you may also like our Baked Chicken Tacos and Zucchini and Sausage Casserole.
Why I Love This Bell Pepper Nacho Recipe
One of the things I love most about these Bell Pepper Nachos is that they’re loaded with both meat and vegetables, making them hearty enough for a meal while still packing in plenty of fresh peppers. They’re one of my favorite ways to use green bell peppers when they’re in season.
Every time I make this recipe to share with friends, someone asks for it. As a recipe creator, people are always kind enough to compliment my food, but this is one of the recipes I know they add to their regular meal rotation. That kind of feedback tells me it’s a keeper!
What You’ll Love:
- A healthier twist on nachos – Crisp tender bell peppers create a veggie packed base for flavorful ground beef taco meat. Generous pieces are sturdy enough to hold plenty of meat and cheese in every bite.
- Easy to make family friendly – Adults love them with 5 simple ingredients, while kids can add Doritos, tortilla chips or scoop shaped Fritos to these ground beef nachos.
- A unique party appetizer – Heartier than a traditional dip which adds a nice variety to the appetizer table when served along side Buffalo Chicken Dip with Canned Chicken and Rotel Corn Dip.
- Make Loaded Nachos – Add black beans, tomatoes or pico de Gallo, black olives, sour cream and guacamole to create the flavor combination that you enjoy the most!
Ingredients Needed
- Bell Peppers – Green peppers are the most budget friendly. Using red, orange or yellow bell peppers will naturally sweeten the nachos.
- Ground Beef – We like to use at least 85% lean beef.
- Taco Seasoning
- Salsa – Mild is our preference, this is the easiest swap to increase the heat in this dish.
- Cheese – Mexican cheese is the most popular choice, but cheddar works well. Pepper jack, asadero or nacho cheese will change the flavors in different ways.
Step By Step Instructions
- Preheat oven to 350ºF and line baking sheet with foil for easier cleanup.
- Brown ground beef and mix in taco seasoning.
- Chop bell peppers while ground beef is browning.
- Sprinkle peppers in an even layer across the baking sheet. Baking for 5 minutes without toppings will ensure the peppers become more tender.
- Drain ground beef and stir salsa into beef.
- Spread beef and salsa evenly across peppers and top with cheese.
- Bake for 15 minutes, or until peppers are crisp tender and cheese is melted.
Jennifer’s Recipe Tips and Tricks
- Extra moisture (from increasing the amount of salsa or toppings) can affect baking time and how well the dish holds as it cools off.
- It’s easy to make a different section of these sheet pan loaded bell pepper nachos for each family member with different cheeses and topping before baking.
- Pre baking bell pepper nacho pieces can help speed up the recipe and ensure peppers reach desired doneness.
Other Tailgate and Party Appetizers:
- Stuffed Pizza Peppers
- Easy BBQ Pulled Pork Crescents
- Cold Crab Dip
- Spinach Dip with Velveeta and Bacon
- Quick and Easy Kielbasa Recipes
- Easy Cinnamon Fruit Dip
Bell Pepper Nachos
Ingredients
- 4 bell peppers chopped
- 1 pound ground beef browned
- 1 cup salsa
- 1 tablespoon taco seasoning
- 1 cup Mexican blend shredded cheese
Instructions
- Preheat oven to 350ºF and line baking sheet with foil.
- Brown ground beef and mix in taco seasoning.1 pound ground beef, 1 tablespoon taco seasoning
- Drain ground beef and stir salsa into beef.1 cup salsa
- Chop bell peppers while ground beef is browning.4 bell peppers
- Sprinkle peppers in an even layer across the baking sheet.
- Spoon beef and salsa mixture evenly across peppers and top with cheese.1 cup Mexican blend shredded cheese
- Bake for 15 to 20 minutes until peppers are crisp tender and cheese is melted.
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Rate This Recipe Pin This RecipeRecipe originally shared on July 15, 2019 with pictures updated on July 29, 2026.
This looks amazing! I’m going to have to try this.
Thank you! We hope you love this dish!
This is SO good! I made it a 2nd time within a few days, didn’t have any salsa the second time so I used a can of tomato soup (undiluted), it was yummy that way too. I like to leave it in the oven for 20min. I didn’t eat it with chips. Thanks Jennifer!