Description
Meet my Sheet Pan Bell Pepper Nachos. They’re easy, super flavorful, and the leftovers last way better than traditional nachos. So say hello to your new favorite weeknight recipe too, because these make a great next-day lunch.
Ingredients
- Olive Oil Spray
- 5–6 Bell Peppers (any color)
- salt
- fresh ground black pepper
- 2 tablespoons of olive oil
- 3 jalapeños, seeded and diced
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, seeded and diced.
- 1lb ground beef or ground chuck
- 1.5 oz taco seasoning (about a pack and a half)
- 1/3 grape tomatoes, halved and quartered
- 2 cups of shredded cheddar cheese (or 1 cup cheddar and 1 cup Monterey Jack)
Instructions
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Preheat oven to 425
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Grease sheet pan with olive oil spray and cut five-6 bell peppers onto “chips” or wedges that are flat or scoopable, but large enough to hold mixture.
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Sprinkle peppers on tray with salt and fresh ground pepper.
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Heat 2 tablespoons of olive oil in a skillet over medium-medium high heat until the oil is shimmering but not smoking. Add the peppers and onions and cook for 5-8 minutes until soft and starting to brown
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Add beef and continue cooking until cooked through. When almost cooked add 1.5 oz of taco seasoning. (About a pack and a half)
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Layer nachos with 1 cup cheddar cheese, and then the meat/veggie mixture. Top it off with tomatoes and 1 more cup of cheese.
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Bake for 10-15 minutes or until cheese is melted and peppers have softened
- Prep Time: 10
- Cook Time: 15
Keywords: Sheet Pan Bell Pepper Nachos