These Bell Pepper Nachos are loaded with all the toppings and flavors we love in regular nachos but much healthier!
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 to eat more veggies in a way that will make them want to clean their plate- or lunchbox in this case.
Watch how quickly these come together in this quick recipe video.
This healthy nacho lunch comes together super fast with leftover ground taco meat and taco fixings. It’s also a low-carb and nutritious twist on the 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 guacamole.
You could say these nachos are my new favorite thing.
How to Make Bell Pepper Nachos
This recipe is just like making regular nachos, but with an extra 2 steps to slice and pre-bake the bell peppers so they are tender when you bite in. In total, the entire recipe takes less than 30 minutes and is worth every minute.
Preheat the oven and line a large baking sheet with parchment paper.
- Cook the Taco Meat
In a large skillet, brown the ground beef with taco seasoning until no longer pink.
- Bake the Peppers
Slice the bell peppers into nacho-size pieces and place them onto the baking sheet in an even layer. Bake the peppers for 5 minutes.
- Load Up
Remove the baking sheet from the oven and top the bell peppers with the taco meat, cheese, salsa, and black olives.
- Back to the Oven
Place the nachos in the oven and bake for an additional 5 minutes or until the cheese is melted.
- Add More Toppings
Top the baked nachos with sour cream and guacamole if using, and enjoy.
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How to Pack Bell Pepper Nachos for Lunch
If you plan to pack these for a fun lunch, don’t add the sour cream and guacamole right away. Instead, pack the nachos into a lunch container and pack the guacamole and sour cream into lidded sauce containers. This way everything will stay fresh and the condiments can be added right before eating.
Heads up, these don’t stay hot in a simple lunch container, but that’s okay, they are still delicious at room temperature. The peppers won’t be soggy and they are easy to pick up and eat.
Of course, if you want to pack a “hot” meal, you can always layer these inside a thermos, close the lid, and enjoy.
Healthy Bell Pepper Nachos Lunch
- 3 large bell peppers, sliced into nacho size pieces
- 1 tablespoon of oil
- 1 pound ground beef
- 1 ½ tablespoons taco seasoning
- ½ cup salsa, divided
- 8 ounces shredded Cheddar cheese
- 4 ounce can black olives
- ½ cup guacamole
- ¼ cup sour cream
- Place one oven rack on the middle shelf and preheat the oven to 350F. Line a large baking sheet with parchment paper. Place the sliced bell peppers onto the baking sheet.
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown the ground beef with the taco seasoning, using a spatula to break up the meat as it cooks, about 8 to 10 minutes.
- Place the bell pepper slices in the oven and bake for 5 minutes. Remove from the oven and top with meat, salsa, cheese, black olives, and any other toppings you want to be heated.
- Place the baking sheet in the oven and bake until the cheese is melted, about 5 minutes.
- Remove the nachos from the oven and allow them to cool before serving.
- 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.