Loaded Bell Pepper Nachos (Sheet Pan or Air Fryer)
These loaded bell pepper nachos swap traditional tortilla chips for crisp bell pepper slices and pile them high with seasoned ground beef, black beans, salsa, vegetables, and melted cheese. Finish with avocado, lettuce, cilantro, and sour cream for an easy, customizable meal.
Equipment
- sheet pan
Ingredients
- 1 lb ground beef
- taco seasoning
- 4-5 large bell peppers, sliced into fourths, seeds removed
- 1 15 oz can black beans, drained and rinsed
- 1 cup salsa
- 1 tomato, diced
- 1 jalapeno, diced
- 1 ½ cups cheese, Monterey Jack and Cheddar (or preference)
- 1 avocado, cubed
- lettuce, chopped
- 2 tablespoon fresh cilantro, chopped
- sour cream, for topping
Instructions
- Preheat oven to 400 degrees.
- Brown ground beef. Drain grease. Add taco season and one cup water. Simmer 5 minutes.
- Place pepper slices inside face up on a sheet pan. Spray with nonstick first or use aluminum foil.
- Top with ground beef, black beans, salsa, tomato, jalapeno, and cheese.
- Bake for 10 minutes or until cheese is melted. Monitor to ensure they don't burn.
- Let cool slightly then top with avocado, lettuce, cilantro, and sour cream. Serve immediately.
Notes
For homemade taco seasoning, combine 1 tablespoon chili powder, ½ tablespoon cumin, 1 teaspoon paprika, ½ teaspoon red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, 1 teaspoon salt, and ½ teaspoon freshly ground pepper. For the air fryer, preheat to 390°F for about 3 minutes and cook the assembled nachos for 10–12 minutes, or until the cheese is bubbly and melted. Ground turkey, ground chicken, or shredded chicken can replace the beef. Other topping options include corn, black olives, onion, green onion, zucchini, poblano peppers, and guacamole. Mini bell peppers can also be used, although full-size peppers provide more crunch.