Healthy Bell Pepper Nachos Lunch

These Bell Pepper Nachos are everything we love about regular nachos AND they’re much healthier! And the best part, they are super easy to make -check them out.

This is one EPIC, low-carb lunch that tastes like you are indulging but is totally good for you since sliced bell peppers replace the usual chips! It’s also a great way for the kids eat more veggies in a way that will make them want to clean their plate -or lunchbox in this case.

This healthy nacho lunch comes together super fast by using leftover ground taco meat. I plan on making tacos one night and use leftover taco meat and all the fixings for this easy lunch recipe!

This is a great twist on traditional homemade nachos.

After a quick first bake in the oven, you get to load the nacho with all your favorite toppings like cheese, sour cream, salsa, and homemade guacamole! You could say, these nachos are my new favorite thing.

The best part is, even when we’re eating whole-foods-only these bell pepper nachos still make the cut. I’ve found that to get my kids on board with eating healthier, it’s essential that I find ways to make their favorite meals with a fresh twist!

Looking for more recipes like this? You’ll find everything you need for breakfast, lunch, dinner and snacks – all made with fresh, whole ingredients in my Family KickStart Program.

And yes, all of the recipes are 100% picky-eater approved too!

Nachos, pancakes and all my kid’s favorite recipes still made the cut in our whole-eating program for the whole family. And because I’m a busy mom too, I went ahead and included some things that will make your life easier, like the meal plans, grocery shopping lists and instructions on how to meal prep these simple meals.

Learn more about my whole eating program, made for the whole family – right here! 

How to Make Bell Pepper Nachos

image: Closeup of Bell Pepper Nachos in a lunchbox container

These Bell Pepper Nachos are fun and easy lunch recipe. Pack them for lunch the next day along with the sour cream, guacamole, and salsa in separate sauce containers.

If you are wondering how these stay hot in a simple lunch container… they don’t. They are super delicious at room temperature. The pepper doesn’t get soggy at all so they are easy to pick up and eat.

It’s the perfect way to use up leftovers from Taco Tuesday! Reinventing one meal’s leftovers into another awesome recipe is a part of our weekly MOMables Family-Friendly Meal Plans, routine!

This way to you can enjoy a variety of fresh meals and eliminate food waste.

Of course, if you want to pack a “hot” meal, you can always layer these hot inside a thermos, close the lid, and enjoy.

Fun and nutritious meals like this one can be a challenge to feed our picky eaters, I know. So if it’s a challenge for you as well, check out our picky eaters’ resource section.

Healthy Bell Pepper Nachos Lunch

These Healthy Bell Pepper Nachos are everything you love about nachos made grain-free, low carb, and full of crunch. Top them with Guacamole & cheese!

  • Author: MOMables – Laura
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x


  • 3 large bell peppers, 1 each color, sliced into nacho size pieces
  • 1 tablespoon of oil
  • 1 pound ground beef
  • 1 1/2 tablespoons taco seasoning
  • 1/2 cup salsa, divided
  • 8 ounces grated cheddar cheese
  • 4 ounce can black olives
  • 1/2 cup guacamole
  • 1/4 cup sour cream


  1. Preheat oven to 350 degrees. Place oven rack in the middle position and line a large baking sheet with parchment paper. Place the bell pepper slices onto the pan.
  2. In a pan over medium heat, heat 1 tablespoon oil. Add in ground beef and taco seasoning, and using a spatula, break up the ground beef as it cooks, until no longer pink, about 8 to 10 minutes.
  3. Place the bell pepper slices in the oven for about 5 minutes. Remove from the oven onto the counter and top with meat mixture and salsa. Add the cheese on top, if using, black olives, and any other toppings you want to be heated.
  4. Place back into the oven and bake until the cheese is melted about 5 minutes.
  5. Remove from the oven and allow to cool before serving.
  6. If packing into lunch containers, allow the nachos to cool down to room temperature before packing into lunch containers. Pack the guacamole and sour cream into separate sauce containers. Send with bell pepper nachos.


  • Serving Size: 532
  • Calories: 34g
  • Fat: 34g
  • Carbohydrates: 15.4g
  • Fiber: 5.5g
  • Protein: 41g

About MOMables - Laura

Mom to 3 kids, obsessed with coffee, meal planning, and helping you cook fresh meals for your family fast!