These tasty bell pepper nachos are piled high with black beans, cheese, sour cream, and jalapeños for a delicious veggie-packed snack.

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We all love nachos, but sometimes I want to find a way to sneak in more veggies. That’s where these bell pepper nachos come in! By replacing the chips with vegetables, we turn this crave-worthy snack into a secretly healthy dish. Bell peppers are a good source of vitamins C, A, and B6. They’re also high in fiber and low in calories, making them an excellent base for these nachos. And with all the tasty toppings piled on, you won’t miss the chips!

The Best Nacho Toppings

Feel free to get creative with the nacho toppings! I included my favorites, but here’s a list of ideas in case you want to change things up:

  • Cheese: The most basic and essential topping for nachos is cheese. A variety of cheese can be used to give nachos different flavors. Some popular choices include cheddar, Monterey Jack, and queso blanco. I used a shredded blend of cheddar, Colby, and Monterey Jack.
  • Vegan queso: If you want to skip the dairy, try adding a drizzle of my vegan queso on top after baking!
  • Beans: Beans are a great source of protein and can be a tasty addition to nachos. Black beans, pinto beans, or refried beans are great options.
  • Salsa: Salsa is a great way to add extra flavor and spice to nachos. I used a medium salsa but you can use any kind you like. Pico de Gallo is one of my favorite salsas!
  • Guacamole: Guacamole is a classic nacho topping that adds a creamy texture and a burst of flavor. You can also add diced tomatoes, onions, or cilantro to make it more flavorful. Or you can add chopped avocado for a simple but delicious topping.
  • Sour cream: A dollop of sour cream can add a cool and creamy contrast to the spicy flavors of nachos. If you want a more flavorful sauce, try my burrito sauce drizzled on top!
  • Jalapeños: For those who like it hot, jalapeños can add a spicy kick to your nachos. You can also add pickled jalapeños for a different flavor.
  • Hot sauce: For even more heat, add a drizzle of your favorite hot sauce. I love smoked Tabasco sauce.
  • Cilantro: A sprinkle of fresh cilantro adds color and flavor. It’s optional but I think it adds a nice touch! You could also add a drizzle of this easy cilantro sauce for more flavor!

How to Store Bell Peppers

I don’t recommend trying to reheat leftovers, but if you want to store the bell peppers, place them in a plastic bag and seal it tightly. Then, store them in the refrigerator crisper drawer, where they will keep for about a week. It’s also a good idea to use them as soon as possible for the best flavor and texture. Avoid storing them near ethylene-producing fruits such as apples and bananas, as this can cause the peppers to ripen too quickly.

How to Make Bell Pepper Nachos

Spread the bell peppers in an even layer on a
baking sheet.
Combine the beans with the cumin, chili powder, and garlic powder.
Top with peppers with the bean mixture.
Top with cheese.
Bake for 8-10 minutes until the cheese is melted but the bell peppers still have a slight crunch.
Remove from the oven and top with salsa, sour cream, jalapeños, cilantro, and any additional toppings you like.

Frequently Asked Questions

  • Can I make this recipe vegan? Yes! If you want to skip the dairy, try adding a drizzle of my vegan queso on top after baking! You can use vegan sour cream or try using guacamole instead for a plant-based creamy topping.
  • Can I turn this into a meal? If you want to eat nachos for dinner, go for it! You can add seasoned TVP on top for additional protein if you want to make this recipe more filling.

If you like these bell pepper nachos, you should try my guacamole stuffed mini peppers, too!

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Bell Pepper Nachos

Bell Pepper Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These tasty bell pepper nachos are piled high with black beans, cheese, sour cream, and jalapeños for a delicious veggie-packed snack. 

Ingredients

Units Scale
  • 3–4 large bell peppers, sliced into 1” strips
  • 1 15oz can black beans, drained and rinsed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup salsa or pico de gallo
  • 1 jalapeño, thinly sliced
  • 2 tablespoons sour cream
  • 1 tablespoon fresh cilantro

Instructions

  1. Preheat the oven to 400 degrees.
  2. Spread the bell peppers in an even layer on a baking sheet.
  3. Combine the beans with the cumin, chili powder, and garlic powder.
  4. Top the peppers with the bean mixture.
  5. Top with cheese.
  6. Bake for 8-10 minutes until the cheese is melted but the bell peppers still have a slight crunch.
  7. Remove from the oven and top with salsa, sour cream, jalapeños, cilantro, and any additional toppings you like.