Bell Pepper Taco Nachos

If you aren’t familiar already, I’m part of this awesome community of food bloggers called The Recipe Redux where we create and share better-for-you recipes. Each month we have a themed-recipe challenge and this month our theme is tacos!


If you also don’t know, I love anything tex-mex and tacos are a go-to easy weeknight meal that’s an all-time, long-time family favorite! That makes this month’s theme extra challenging though as it’s hard to twist something that is so beloved in it’s classic form.

These bell pepper nachos are a perfect blend of traditional with a twist.

Simply brown your extra lean ground meat (beef or turkey breast) and sprinkle the meat along with your favorite toppings over chunked bell peppers. Broil and eat as nachos!


And, truly that’s the whole process. It’s more nutritious with the fiber and nutrients from the peppers as well as lighter in calories and sugar-carbs (albeit potential whole grains) from corn or whole wheat tortillas or chips.

It’s easy to make any night of the week or even serve it up at your next party with friends!


Bell Pepper Taco Nachos

Serves: 4


93% extra lean ground beef or 93-99% fat free ground turkey breast

1 tablespoon + 1 teaspoon homemade taco seasoning

3 bell peppers

1 cup black beans

1/2 cup 2% shredded cheese

1/4 cup corn

shredded lettuce

1 avocado, diced


In a large skillet, brown the meat until it is fully cooked through and sprinkle on the taco seasoning.

Cut the bell peppers into large chunks. Layer them on a baking sheet that has been sprayed with non-stick spray. {Try to not leave any empty spaces to the meat and toppings get onto the peppers as much as possible and not the pan}.

Sprinkle the meat onto the bell peppers in an even layer. Repeat this process with your favorite toppings. I chose black beans and corn.

Bake in the oven for about 5-10 minutes, just until the beans and veggies have warmed through and the cheese melts.

Sprinkle on the shredded lettuce and avocado.


You can also add tomatoes, cilantro, jalapenos- whatever flavors you like! I try to use up whatever I have on hand without making extra trips to the store, so this was what I had at the moment.


You could also whip up a greek yogurt-lime and cilantro dressing to drizzle on top for extra flavor and depth, but it’s not completely necessary. The cheese, avocado or guac definitely give it that ‘dressing-like consistency you may desire.


This is a great recipe for nights you don’t want to strictly follow a recipe.

You can really add as much or as little of the ingredients as you’d like. Just be careful with portions of the fats like the cheese and the guacamole or avocado, but there’s free range with items like peppers, lettuce, tomatoes, etc.

You could even make this completely vegetarian and just saute beans and lentils or even tofu in place of the meat, sprinkle on the seasoning and then layer everything onto the peppers!


I hope you enjoy this and find it as tasty as I do! For more recipe inspiration check out these other Recipe Redux-ers and the blog posts this month:




8 responses to “Bell Pepper Taco Nachos”

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