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Mini Bell Pepper Nachos

Mini Bell Pepper Nachos

Impressive and low-calorie version of nachos
Course Main Course
Servings 2
Calories 295 kcal


  • 400 gram mini bell peppers
  • 226 gram ground beef 93/7
  • 55 gram onion
  • 1 clove garlic
  • 58 gram shredded cheese I use velveeta

Nacho Spice Mix

  • 1 tablespoon ancho chili powder
  • 1 teaspoon cumin
  • 0.25 teaspoon salt
  • 0.5 teaspoon paprika
  • 0.5 teaspoon black pepper
  • 30 gram tomato sauce


  • Wash and cut the mini bell peppers in two, removing the stem and seeds
  • Spread out the mini bell peppers on a parchment-covered cooking sheet
  • Set the oven to 400 F
  • Cut the onion into small pieces and mince the garlic
  • Heat a non-stick skillet over medium-high heat.
  • Add the ground beef, add onion, and garlic 3 minutes into the cooking time
  • Add spices to the ground beef and tomato sauce to the ground beef
  • Let simmer for 5-10 minutes, add a couple of tablespoons of water if it dries out
  • Place ground beef inside the bell peppers, and top with cheese. I use Velveeta shreds.  Feel free to add other ingredients such as sliced jalapeño.
  • Cook in the preheated oven for 10 minutes or until the cheese melts. 
  • Serve topped with your favorite nacho toppings such as fresh cilantro, radish, avocado, bacon, hot sauce, black olives, cotija cheese, lettuce, or lime wedges.


Feel free to replace ground beef with ground turkey, chicken, or an vegetarian option.

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