One-pan Loaded Bell Pepper Nachos

These Sheet Pan Loaded Bell Pepper Nachos are packed with all your favorite flavors and fun toppings making them the reliable low carb appetizer to enjoy on game day!

The Super Bowl is just a few days away and A cook wanted to share one of the favorite go-to appetizers that are a much healthier option than your classic nachos! These loaded bell pepper nachos have all the things you keep about this satisfying finger food, except with less carbs. Colorful mini rainbow peppers take the place of "tortilla chips" all topped with seasoned beef, melty che

This bell pepper nachos recipe not only makes a great game day snack, but you could also make these as an appetizer for Taco Tuesday or even enjoy as a main course. Your kids will enjoy eating these too, you may just want to adjust the toppings to their liking.

What goes in

• 1 pound bag mini rainbow peppers, sliced in half with seeds removed
• 1 pound 90% ground beef, you could also use ground turkey or chicken
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 cup chunky salsa
• 1 cup Colby jack or Mexican cheese, shredded
• 1/2 cup chopped cherry tomatoes
• 1/4 cup sliced black olives
• 1 or 2 jalapeños, sliced
• 1 to 2 tablespoons fresh cilantro, chopped
• Other additional toppings: sour cream, avocado, guacamole

How it comes together

1. Preheat oven to 400 degrees F and arrange mini bell pepper halves in a single layer on a sheet pan sprayed with nonstick spray or lined with foil. Hold nearby.
2. Use a wide skillet over a moderate burner, cook ground ground beef until it begins to crumble and brown, draining any excess liquid. Add garlic, chili powder, cumin, oregano, onion powder and salt and continue cooking until meat is browned and completely cooked. Stir in the salsa and continue cooking 5 more minutes until heated through.
3. Spoon the ground beef mixture evenly onto the peppers, making sure to cover each one, then sprinkle with shredded cheese.
4. Bake peppers in the oven for about 10 to 12 minutes, until peppers are tender and cheese is melted. Remove from oven and top with tomatoes, black olives, jalapeños, cilantro and sour cream, if desired. Enjoy while warm!