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Easy Loaded Sweet Pepper Nachos Recipe

Easy Loaded Sweet Pepper Nachos

Mini sweet peppers stand in for tortilla chips in this colorful appetizer loaded with taco-seasoned meat, black beans, corn, melted cheese, and fresh toppings. Serve immediately with lime wedges for a bright finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pepper Nachos
  • 1 pound, about 16-20 peppers Mini sweet peppers
  • 1 tablespoon Olive oil
  • 1/2 pound Lean ground beef or ground turkey
  • 1/2 small onion Small yellow onion, finely diced
  • 1 tablespoon, or 1/2 packet Taco seasoning
  • 1/2 cup Canned black beans, rinsed and drained
  • 1/2 cup Corn kernels
  • 1 cup Mexican-blend cheese or sharp cheddar, shredded
Fresh Toppings
  • 1/2 cup Chopped tomato or halved cherry tomatoes
  • 1/4 cup Red onion, finely diced
  • 1 small, optional Small jalapeno, seeded and minced
  • 2 tablespoons Fresh cilantro, chopped
  • 1/2 avocado Avocado, diced
  • 1/4 cup Sour cream or plain Greek yogurt
  • 2 tablespoons Salsa
  • 1/2 lime, cut into wedges Lime
Seasoning
  • To taste Salt and freshly ground black pepper

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Rinse the mini peppers, slice them lengthwise, and remove the stems and seeds. Arrange them cut-side up, lightly coat with olive oil, and season with a small amount of salt.
  3. Bake the peppers for 5-7 minutes, just until they begin to soften.
  4. Meanwhile, cook the ground beef or turkey with the diced yellow onion in a skillet over medium-high heat for 5-7 minutes, breaking the meat into small pieces. Drain excess fat if needed.
  5. Stir the taco seasoning and 2 tablespoons of water into the cooked meat. Simmer for 1-2 minutes so the seasoning coats the filling.
  6. Remove the peppers from the oven and fill them with the seasoned meat, black beans, and corn.
  7. Sprinkle the shredded cheese over the filled peppers. Return the tray to the oven and bake for 5-8 minutes, until the cheese is fully melted and lightly browned.
  8. Top with tomato, red onion, jalapeno, cilantro, avocado, sour cream or Greek yogurt, and salsa. Serve immediately with lime wedges.

Notes

Use firm, small mini peppers and keep them cut-side up. Add wet toppings just before serving so the nachos do not become watery. For especially crisp edges, skip the preliminary bake and broil the assembled nachos for 2-3 minutes at the end, watching closely.