Loaded Bell Pepper Nachos! This better-for-you twist on loaded nachos uses bell peppers instead of tortilla chips for a veggie-filled snack that's still super satisfying!
Loaded Bell Pepper Nachos are an irresistible treat for anyone who loves bold flavors in a light, satisfying bite. These low-carb, protein-packed pepper cups are the perfect solution for busy weeknights, snack cravings, or party appetizers.
Perfect for game days, potlucks, or family snacking, these bold bites are a versatile choice for any occasion. They bring a little heat, a lot of flavor, and are so customizable that everyone in the family can tailor them to their liking.
Inspired by traditional nachos, veggie-forward twist satisfies your cravings without leaving you feeling sluggish.
Looking for more Mexican inspired, veggie-filled eats? Check out my Elote en Vaso (Mexican Street Corn in a Cup), Portobello Mushroom Tacos, and Veggie Enchilada Spaghetti Squash Bowls.
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Ingredients
Here's what you'll need to whip up these delightful nachos:
- Red peppers
- Shredded chicken
- Black beans
- Mexican shredded cheese blend
- Plain Greek yogurt
- Pickled jalapeños
- Sliced black olives
See recipe card for exact quantities.
Equipment
You’ll need just a few basic tools:
- Baking sheet lined with foil for easy cleanup
- Cutting board and sharp knife for prepping peppers
My favorite kitchen tools are all linked on my Amazon shop page!
Instructions
To make bell pepper nachos, start by slicing a few bell peppers in half, removing the seeds, and cutting each half into quarters to create mini "pepper chips."
Lay the pieces on a foil-lined baking sheet for easy cleanup.
Next, pile each pepper piece with shredded chicken and black beans, then sprinkle a generous amount of Mexican cheese blend over the top. (You may want to quickly warm the chicken and beans before adding them to the nachos as they will only be in the oven long enough to melt the cheese.)
Place the baking sheet under the broiler for 2–3 minutes, keeping a close eye to ensure the cheese melts perfectly without burning.
Once they’re out of the oven, finish by topping each nacho with a dollop of Greek yogurt, some tangy pickled jalapeños, and sliced black olives.
Hint
If you're prepping for a crowd, assemble the peppers in advance and broil just before serving for a hassle-free appetizer.
Substitutions
These easy swaps will make this recipe fit different diets and preferences:
- Chicken: Use shredded turkey or seasoned ground beef for variety.
- Beans: Swap black beans with pinto or refried beans.
- Cheese: A dairy-free cheese alternative works perfectly for those avoiding dairy.
Variations
Get creative and customize your pepper cups with these ideas:
- Spicy: Add hot sauce or spicy enchilada sauce to your chicken for an extra kick.
- Vegetarian: Skip the chicken and pile on extra beans or quinoa for a plant-based version.
Storage
Refrigerate leftover pepper cups in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through. (It's best to do this if they aren't topped with the yogurt, etc.)
These pepper cups aren’t ideal for freezing due to the fresh toppings and texture of the peppers.
Top Tip
Use mini bell peppers for bite-sized portions if serving as party appetizers. Their smaller size is a hit at gatherings, and they’re easy for guests to grab and enjoy!
Recipe FAQ's
Can I prepare these ahead of time?
Yes, you can prepare the pepper cups and refrigerate them before broiling. Add toppings just before serving to keep them fresh.
What’s the best way to shred chicken?
Using a hand mixer or stand mixer shreds cooked chicken quickly and effortlessly.
Pairing
These stuffed pepper cups pair beautifully with a refreshing margarita or a simple lime-infused sparkling water.
A side of Spanish rice or quinoa, or taco-spiced sauteed vegetables could easily turn this from a snack into a meal.
Loaded Bell Pepper Nachos
Ingredients
- 3 large red bell peppers sliced in half, seeded and diced
- 2 cups shredded chicken
- 1 cup black beans
- 1 cup Mexican shredded cheese blend
- ½ cup plain Greek yogurt
- ¼ cup pickled jalapenos
- ¼ cup sliced black olives
Instructions
- Cut red pepper halves in quarters to form 8 little pepper cups. Place on a foil-lined baking pan.
- Top pepper pieces with a mound of shredded chicken and a scoop of black beans. (You may want to quickly warm the chicken and beans before adding them to the nachos as they will only be in the oven long enough to melt the cheese.) Sprinkle with cheese.
- Place in the oven under the broiler for 2-3 minutes or until the cheese is melted. {Keep an eye on them, I tend to forget when things are under the broiler!}
- Remove from oven and top with a dollop of Greek yogurt, pickled jalapenos and black olives.
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