Loaded Sheet Pan Bell Pepper Nachos

These Sheet Pan Loaded Bell Pepper Nachos are full of bold, familiar flavors and playful toppings, making them a perfect low-carb, game-day appetizer or easy weeknight meal.

The Super Bowl or any game night is an ideal time to serve a crowd-pleasing appetizer, and these bell pepper nachos are a lighter, low-carb alternative to traditional tortilla chips. Colorful mini rainbow peppers replace chips and are topped with seasoned ground beef, melted cheese, and your favorite nacho fixings on one sheet pan. The peppers roast until tender but still retain a satisfying crunch, so you get all the texture and flavor of nachos without the heavy carbs.

This sheet pan loaded bell pepper nachos recipe works well as an appetizer, a snack for Taco Tuesday, or a simple main course. They’re family-friendly and customizable—swap the meat, change the toppings, or make them fully keto-friendly depending on your goals.

Ingredients You’ll Need

• Mini rainbow peppers – Small sweet peppers make a great chip alternative. If you can’t find mini peppers, slice large bell peppers in half or into large pieces.
• Ground beef – The recipe uses 90–93% lean ground beef, but you can substitute ground turkey, ground chicken, or shredded rotisserie chicken.
• Garlic – Fresh minced garlic adds the best flavor; use garlic powder if needed.
• Seasonings – Chili powder, ground cumin, dried oregano, onion powder, and salt. Alternatively, 2 tablespoons of your favorite taco seasoning works well.
• Salsa – Chunky or smooth salsa brings acidity and moisture to the meat.
• Shredded cheese – Colby Jack, Monterey Jack, Mexican blend, or sharp cheddar all melt beautifully.
• Toppings – Fresh chopped tomatoes, sliced black olives, jalapeño slices, chopped cilantro, and a drizzle of sour cream. Optional additions: shredded lettuce, onions, guacamole, avocado slices, black beans, or corn.

How to Make Bell Pepper Nachos

1. Prep the peppers and toppings. Slice mini bell peppers in half and remove the seeds. Arrange the halves in a single layer on a sheet pan sprayed with nonstick spray or lined with foil. Chop toppings such as tomatoes, jalapeños, and cilantro so everything is ready when the peppers come out of the oven. You can chop toppings the night before for faster assembly.
2. Make the taco-style filling. In a large skillet over medium heat, brown the ground beef, draining any excess liquid. Add minced garlic and the seasonings (chili powder, cumin, oregano, onion powder, and salt), stirring until fragrant. Add the salsa and cook for about 5 more minutes so the flavors meld and the mixture is heated through.
3. Assemble the nachos. Spoon the seasoned beef mixture into each pepper half, filling them generously. Arrange the stuffed peppers on the prepared sheet pan and sprinkle evenly with shredded cheese.
4. Bake. Bake at 400°F (204°C) for 10–12 minutes, until the peppers are tender and the cheese is fully melted.
5. Add fresh toppings and serve. Remove from the oven and top with tomatoes, black olives, jalapeño slices, chopped cilantro, and a dollop or drizzle of sour cream or guacamole if desired. Serve warm for best texture and flavor.

Keto-Friendly Nachos

These bell pepper nachos are naturally keto-friendly when you focus on low-carb toppings. Stick to ingredients like shredded lettuce, sliced avocado, guacamole, extra salsa, green onions, mushrooms, and fresh cilantro. Avoid higher-carb toppings such as corn and black beans if you want to keep the carb count low. Adjust toppings to fit your macronutrient goals—this recipe is flexible and forgiving.

Prepping and Storage

Store leftover bell pepper nachos in an airtight container in the refrigerator for 3 to 4 days. Reheat portions in the microwave or in a preheated oven until warmed through. For best texture, add fresh toppings like cilantro, tomatoes, and sour cream after reheating.

Recipe Details

Ingredients (for 6 servings)

Instructions

1. Preheat the oven to 400°F. Place the mini bell pepper halves cut-side up in a single layer on a sheet pan coated with nonstick spray or lined with foil.
2. In a large skillet over medium heat, brown the ground beef, draining any excess fat. Add minced garlic, chili powder, cumin, oregano, onion powder, and salt. Cook until the meat is fully browned, then stir in the salsa and simmer for about 5 minutes.
3. Fill each pepper half with the seasoned beef and top with shredded cheese.
4. Bake for 10–12 minutes, until peppers are tender and cheese is melted.
5. Remove from the oven and finish with chopped tomatoes, olives, jalapeños, cilantro, and sour cream or guacamole if desired. Serve warm.

Nutrition (approximate)

Serving: 7 nachos | Calories: 220 kcal | Carbohydrates: 9.3 g | Protein: 18 g | Fat: 10.6 g | Saturated Fat: 5.9 g | Sodium: 530 mg | Fiber: 2.5 g | Sugar: 5.6 g

Nutrition information is automatically calculated and should be used as an approximation.

More Game Day Ideas

• Sticky Honey Garlic Cauliflower Wings
• Hot Italian Sliders
• Air Fryer Garlic Parmesan Brussels Sprouts
• Baked Crab Cake Balls with Sriracha Dipping Sauce
• Skinny Buffalo Chicken Bites
• 7 Layer Taco Dip

If you try these Sheet Pan Loaded Bell Pepper Nachos and love them, please leave a review and tag your photos on Instagram so others can see your recreations. Enjoy!