Sheet 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 perfect low carb appetizer to enjoy on game day!
Servings: 6
Ingredients
For the Nachos:
- 1 lb bag mini rainbow peppers sliced in half with seeds removed
- 1 lb 90% ground beef you could also use ground turkey or chicken
- 2 cloves garlic minced
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 cup chunky salsa
- 1 cup Colby jack or Mexican cheese shredded
Toppings:
- 1/2 cup chopped cherry tomatoes
- 1/4 cup sliced black olives
- 1 or 2 jalapeños sliced
- 1 to 2 Tbsp fresh cilantro chopped
- Other additional toppings: sour cream avocado, guacamole
Instructions
- 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. Set aside.
- In a large skillet over medium heat, 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.
- Spoon the ground beef mixture evenly onto the peppers, making sure to cover each one, then sprinkle with shredded cheese.
- 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!
Nutrition
Serving: 7nachos | Calories: 220kcal | Carbohydrates: 9.3g | Protein: 18g | Fat: 10.6g | Saturated Fat: 5.9g | Sodium: 530.3mg | Fiber: 2.5g | Sugar: 5.6g