Bell Pepper Nachos

Bell Pepper Nachos
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Calories 315 cals
Total Fat 21 g
Cholesterol 60 mg
Dietary Fiber 5 g
Sodium 322 mg
Protein 16 g
Total Carbohydrate 15 g

Prep Time: 25 Minutes

Time to Table: 35 Minutes

Serves: 10


  • 30 mini bell peppers, halved lengthwise, seeds and veins removed
  • 12 ounce package fully cooked taco beef crumbles
  • 1 tomato, seeds removed and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, sliced
  • 1 ounce can sliced ripe olives, drained
  • 2 cups shredded Mexican blend cheese
  • 1 avocado, chopped
  • 1/3 cup chopped fresh cilantro
  • 3/4 cup Daisy Sour Cream


Heat the oven to 425 degrees. Line a large rimmed baking sheet with foil and coat with nonstick cooking spray. Arrange the bell peppers on the foil. Top with the beef, tomatoes, onion, jalapeño and olives. Sprinkle with the cheese. Bake for 10 minutes or until the cheese is melted and the peppers are crisp-tender. Top with the avocado, cilantro and sour cream.


Average Rating:
4 out of 0 5
ckaysi 09/09/2018

Just made these tonight. I love the flavor added by the green olives. I think next time I would do it more as a casserole and use chopped or sliced peppers to speed the process snf allow for the toppings to be more evenly distributed.

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