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Mexican Mini Bell Pepper Nachos

These Mexican Mini Bell Pepper Nachos are a fun, colorful, and guilt-free twist on classic nachos with savory beef and fresh toppings!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Beef, Easy, Gluten-Free, Healthy, Quick
Servings: 4 servings

Ingredients

  • 1 pound lean ground beef 93% lean
  • 26 mini bell peppers
  • 6 tablespoons salsa
  • 1 cup shredded reduced-fat Mexican cheese blend packed (about 4 ounces)
  • 1 cup diced tomatoes
  • 1 cup diced green onions
  • 1 large avocado diced
  • cilantro chopped, for garnish

Instructions

  • In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Drain any excess fat to keep the dish healthier.
  • Once the beef is cooked, stir in the salsa, mixing well to ensure the beef is evenly coated. Allow the mixture to simmer for an additional 2-3 minutes to let the flavors meld together.
  • While the beef is simmering, wash the mini bell peppers and slice them in half lengthwise. Remove the seeds and membranes to create little boats for your nacho toppings.
  • Preheat your oven to 350°F (177°C). On a baking sheet, arrange the halved mini bell peppers cut side up. Spoon a generous amount of the seasoned ground beef mixture into each pepper. Top with shredded cheese, ensuring every pepper gets a good amount.
  • Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid overcooking.
  • Once the nachos are out of the oven, garnish them with diced tomatoes, green onions, and avocado. Sprinkle freshly chopped cilantro on top for a burst of flavor.
  • Serve your Mexican Mini Bell Pepper Nachos warm, and watch them disappear! They make for a perfect appetizer or light meal that everyone will love.

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Baking Sheet
  • Oven

Notes

  • For a vegetarian option, substitute ground beef with black beans or lentils.
  • Use full-fat cheese for a creamier texture if preferred.
  • Swap salsa for guacamole for a different flavor profile.
  • Try different peppers like jalapeños for added spice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 350°F for 10 minutes.