Go Back
When baking your stuffed bell pepper nacho slices, understanding the role of steam is crucial for achieving the perfect texture. Steam helps to create a moist cooking environment, which prevents the bell peppers from drying out while also allowing the filling to cook evenly. This steam will help soften the peppers just enough to give them a tender bite without losing their vibrant color and crunch.

Stuffed Bell Pepper Nacho Slices

Elevate your nacho game with Stuffed Bell Pepper Nacho Slices! This innovative recipe features vibrant bell peppers filled with hearty, customizable ingredients perfect for any dietary preference. Choose from meats or wholesome vegetarian options like black beans and quinoa. Not only are these nacho slices delicious, but they are also nutritious, packed with vitamins and protein. Perfect for gatherings or a cozy night in, these colorful bites are sure to impress!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized bell peppers (any color)

1 cup cooked ground beef or turkey (substitutable with 1 cup black beans for a vegetarian option)

1 cup cooked rice (choose brown or white based on preference)

1 cup shredded cheddar cheese (or a blend of cheeses)

1 cup diced tomatoes (use fresh or canned, ensuring they are drained)

1/2 cup black olives, sliced

1 teaspoon taco seasoning

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Tortilla chips (optional, for added crunch)

Instructions
 

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off each bell pepper and remove the seeds and membranes from the inside. Set the peppers aside for stuffing.

    Mix the Filling: In a large mixing bowl, combine the cooked ground beef or turkey with the cooked rice. Add in half of the shredded cheese, diced tomatoes, and sliced black olives. Sprinkle in the taco seasoning, olive oil, garlic powder, and onion powder. Mix thoroughly until all ingredients are evenly combined.

      Stuff the Peppers: Take each bell pepper and generously fill it with the prepared mixture. Gently press down to compact the filling, ensuring that each pepper is well-packed but not overstuffed.

        Bake: Place the stuffed peppers upright in a baking dish. Pour about 1/4 cup of water into the bottom of the dish; this will create steam during baking and help soften the peppers. Cover the dish with aluminum foil and bake for 25 minutes.

          Add Cheese Topping: After 25 minutes, take the foil off and sprinkle the remaining shredded cheese on top of each stuffed pepper. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden.

            Cool and Slice: Once fully baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes. Carefully slice each pepper into wedges or halves, mimicking nacho slices.

              Serve: Arrange the stuffed bell pepper nacho slices attractively on a platter. Garnish with freshly chopped cilantro. Serve with a side of sour cream or Greek yogurt for dipping. If desired, include tortilla chips to offer an extra crunch alongside the dish.

                Prep Time, Total Time, Servings: 20 min | 50 min | 4-6 servings