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Sheet Pan Loaded Bell Pepper Nachos

Sheet Pan Loaded Bell Pepper Nachos for a Fun Family Feast

Sheet Pan Loaded Bell Pepper Nachos offer a colorful and healthy twist on a classic snack, making them perfect for family feasts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 1 lb mini rainbow peppers These colorful gems add a sweet crunch.
For the Beef Mixture
  • 1 lb 90% ground beef Keeps the dish healthier without sacrificing flavor.
  • 2 cloves garlic Freshly minced for aroma and depth.
  • 2 tsp chili powder Adds warmth and earthy flavor.
  • 1.5 tsp cumin Provides a hint of smokiness.
  • 1 tsp dried oregano Adds a touch of Mediterranean flavor.
  • 0.5 tsp onion powder Offers subtle sweetness.
  • 0.5 tsp salt Essential for flavor.
For Assembly
  • 0.5 cup chunky salsa Adds tangy flavor.
  • 1 cup Colby jack or Mexican cheese Melting cheese that binds the ingredients.
  • 0.5 cup chopped cherry tomatoes Adds freshness and color.
  • 0.25 cup sliced black olives Briny flavor for contrast.
  • 1 to 2 jalapeños Add to taste for heat.
  • 1 to 2 Tbsp fresh cilantro Chopped for freshness.
Additional Toppings
  • sour cream Balances spices with creamy coolness.
  • avocado Rich and creamy topping.
  • guacamole Classic favorite for extra flavor.

Equipment

  • Oven
  • large skillet
  • Sheet Pan
  • nonstick spray

Method
 

How to Make Sheet Pan Loaded Bell Pepper Nachos
  1. Preheat your oven to 400 degrees F.
  2. Slice the mini rainbow peppers in half lengthwise and arrange in a single layer on a prepared sheet pan.
  3. Cook the ground beef in a skillet over medium heat until browned, draining excess liquid.
  4. Add garlic, chili powder, cumin, oregano, onion powder, and salt to the skillet and cook until fragrant.
  5. Stir in chunky salsa and cook for 5 minutes to blend flavors.
  6. Spoon the beef mixture into the halved peppers and sprinkle shredded cheese on top.
  7. Bake for 10-12 minutes until peppers are tender and cheese is melted.
  8. Remove from the oven and add toppings like cherry tomatoes, black olives, jalapeños, and cilantro. Enjoy warm!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 50IUVitamin C: 80mgCalcium: 15mgIron: 20mg

Notes

For best results, store toppings separately to maintain freshness.

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