Why I Love This Recipe
If you’re craving nachos but want to switch things up, these bell pepper nachos are such a fun twist. You still get all the cheesy, taco-inspired flavors you love, but the crisp bell peppers add the perfect crunch in place of tortilla chips. Load them up with homemade guacamole, fresh tomatoes, red onion, and cilantro, and you’ve got a colorful dinner that’s just as satisfying as the original.
Enjoying The Leftovers
I like keeping the toppings separate so every serving tastes freshly made.
Storing
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3–4 days. For best results, store the guacamole and fresh toppings (like sour cream, cilantro, and tomatoes) separately to keep everything from getting soggy.
Reheating
I prefer to place it back in the oven on broil when reheating. Being able to reheat is another perk of using bell peppers instead of chips!
Sheet Pan Bell Pepper Nachos
Ingredients
- 1 1/2 lb ground turkey
- 2 red bell peppers, halved, destemmed, and seeded
- 2 green bell peppers, halved, destemmed, and seeded
- 2 yellow bell peppers, halved, destemmed, and seeded
- 1 1/2 cups shredded mexican cheese
- 1 packet taco seasoning
For the guacamole
- 3 large avocados
- 1 lime, juiced
- 1/4 red onion, finely diced
- sprinkle of garlic powder
- sprinkle od salt and pepper
Optional toppings
- cilantro, chopped
- red onion, finely diced
- sour cream
- jalapenos, finely diced
- roma tomatoes, diced
Instructions
- Preheat your oven to 400°F.
- Heat a large skillet over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it apart as it browns. Stir in the taco seasoning and prepare according to the package directions, adding water if needed.
- While the turkey cooks, cut the bell peppers into sixths, removing the stems and seeds to create scoop-shaped pieces. Arrange them cut-side up on a large baking sheet.
- Spoon the taco meat evenly into each bell pepper, then top with the shredded cheese.
- Bake for about 7 minutes, or until the cheese has melted and the peppers are warmed through but still slightly crisp.
- While the peppers bake, make the guacamole by mashing the avocados with the lime juice, diced red onion, salt, pepper, and garlic powder until well combined.
- Top the bell pepper nachos with the guacamole and your favorite toppings, such as diced tomatoes, diced red onion, sour cream, sliced jalapeños, and chopped cilantro. Serve immediately.
cook along with me!
Nutrition Per Serving
Sheet Pan Pineapple BBQ Chicken Bowls
see recipe
