Go Back
Stuffed Bell Pepper Nacho Boats present an exciting fusion of flavors and textures, transforming the beloved nacho experience into a vibrant and nutritious dish. This recipe takes the traditional elements of nachos—savory toppings, melted cheese, and crispy edges—and elevates them by using bell peppers as the base. Not only do these nacho boats provide a satisfying crunch, but they also deliver a wealth of nutrients, making them a guilt-free indulgence. Whether you’re hosting a game-day party, planning a family gathering, or seeking a cozy weeknight dinner option, these stuffed bell pepper nacho boats are sure to impress and delight.

Stuffed Bell Pepper Nacho Boats

Discover a flavorful twist on your favorite nachos with Stuffed Bell Pepper Nacho Boats! This vibrant dish combines the crunch of bell peppers with savory fillings, creating a nutritious and satisfying meal perfect for any gathering or casual weeknight dinner. Packed with protein, fiber, and essential vitamins, these customizable nacho boats cater to various dietary preferences. Enjoy a guilt-free indulgence that brings family and friends together around the table!
Print Recipe Pin Recipe

Ingredients
  

4 medium bell peppers (red, yellow, green, or a mix)

1 pound ground beef or turkey

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese (plus extra for topping)

1 tablespoon taco seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt and pepper to taste

1 jalapeño, finely chopped (optional, for heat)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to ensure they stand upright. Arrange the peppers in a baking dish.

      Make the Filling: In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef or turkey, cooking until browned and cooked through. Drain excess fat if necessary.

        Season the Meat: Add the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper to the meat. Stir well to combine, then add the black beans, corn, diced tomatoes, and jalapeño (if using). Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld together.

          Add Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until melted and well combined.

            Stuff the Peppers: Generously fill each bell pepper with the meat and cheese mixture. Pack it in tightly, and heap any remaining filling on top of the stuffed peppers.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil, sprinkle additional cheddar cheese on top, and bake for another 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Once done, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve them with a dollop of sour cream or Greek yogurt on the side.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings