Spirit of Food: Sheet-Pan Loaded Bell Pepper Nachos

July 14, 2022


  • 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 chill powder
  • 1 ½ tsp cumin
  • 1 tsp dried oregano
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ cup chunky salsa
  • 1 cup Colby Jack or Mexican cheese, shredded
  • ½ cup chopped cherry tomatoes
  • ¼ cup sliced black olives
  • 1 or 2 jalapeños, sliced
  • 1 to 2 tbsp fresh cilantro, chopped
  • Other additional toppings: sour cream, avocado, guacamole

Preheat oven to 400 degrees F and arrange mini bell pepper halves in a single layer on a sheet pan sprayed with non-stick spray or lined with foil. Set aside. In a large skillet over medium heat, cook 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!