Game Day Sweet Mini Pepper Nachos
Makes: 6 Servings
Per Serving: 27g Protein | 242 Cal
Super Bowl parties are known for indulgent, heavy foods. Every year, I find myself bringing dip and veggies because I just can’t contribute to the food coma—or participate in it either. That’s why I created these Sweet Pepper Nachos—a ridiculously easy, protein-packed, and incredibly delicious alternative that doesn’t sacrifice flavor. They’re so good, you won’t miss traditional nachos! Trust me on this one.
Why These Sweet Pepper Nachos Are a Game Day Must
High in Protein – Packed with lean ground beef, cheese and black beans.
Healthier Alternative – Skip the deep-fried tortilla chips and opt for crunchy sweet peppers.
Such a Crowd-Pleaser – These nachos disappear fast, especially because you can feel good eating them—make a big batch!
So Customizable – Easy to tweak based on dietary preferences.
Crunchy & Flavorful – The peppers stay crisp, delivering that satisfying nacho bite.
Ingredients
Base:
2 bags of mini sweet peppers
1 lb lean ground beef (96/4)
1/2 cup Siete Dairy-Free Queso (not necessary but SO good!)
1/2 cup black beans (or more, based on preference)
1/4 cup diced green chilies
1/2 red onion, chopped
1 packet of taco seasoning (I used Siete Foods) mixed with 1/2 cup water
1 tbsp minced garlic (or garlic powder)
1.5 cups (or more) low-fat Mexican blend cheese OR dairy-free cheese (I divided mine half and half)
Toppings:
Store-bought pico de gallo (I used Trader Joe’s)
Cubed avocado
Chopped cilantro
Sliced black olives
Sliced jalapeño
Shredded lettuce
Instructions
Step-by-Step Instructions
Prepare the Filling – Heat a skillet with a little oil and sauté the chopped onions and garlic until fragrant.
Cook the Meat – Add ground beef, green chilies, and taco seasoning mixed with water. Let simmer on medium heat until fully cooked.
Prep the Peppers – Cut the stems off the largest mini peppers. Slice them in half from top to bottom, creating boat shapes.
Assemble on a Baking Tray – Grease or line a large sheet pan with parchment paper. Arrange the peppers cut-side up as close together as possible to prevent toppings from falling through.
Preheat the Oven – Set to 400°F.
Fill the Peppers – Spoon about a tablespoon of the cooked beef mixture into each pepper. This step is a bit tedious but makes a huge difference in flavor distribution.
Add the Cheese & Beans – Drizzle vegan queso on top, followed by black beans and shredded cheese.
Bake to Perfection – Place the tray in the oven for 10-12 minutes, just enough to melt the cheese and soften the peppers slightly. Be careful not to overcook—you want crunch, not mush!
Finish with Toppings – Remove from the oven and immediately top with pico de gallo, avocado, olives, jalapeño, and cilantro. Optional: add shredded lettuce and a dollop of Greek yogurt for extra freshness.
Nutrition Info (Makes about 6 Servings)
Calories: 242
Protein: 27g
Carbs: 12g
Fat: 10g
FAQs
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Absolutely! Swap the ground beef for extra black beans, lentils, or even crumbled tofu seasoned with taco spices.
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Yes! Feel free to use shredded cheddar, Monterey Jack, or any melty cheese of your choice. You can also use dairy-free. I just love the flavor of the queso!
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Do not overbake! 10-12 minutes is just enough. Avoid using watery ingredients before baking and serve immediately for the best texture!
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Pair them with a creamy Greek yogurt dip, guacamole, or even a fresh salsa verde.
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Yes! You can prep the meat mixture and cut the peppers ahead of time. Assemble and bake right before serving. It’s such an easy recipe to throw together!
Why These Sweet Pepper Nachos Will Steal the Show
The Super Bowl is about good food, great company, and unforgettable moments. These Sweet Pepper Nachos check every box—delicious, nutritious, and easy to make. They’re perfect for feeding a crowd, keeping things light, and still delivering that game-day satisfaction.
So go ahead, make a massive batch, and watch them disappear faster than a last-minute touchdown. Let me know if you try them! 🏈🔥
Mini Sweet Pepper Nachos
Ingredients
- Base:
- 2 bags of mini sweet peppers
- 1 lb lean ground beef (96/4)
- 1/2 cup Siete Dairy-Free Queso
- 1/2 cup black beans (or more, based on preference)
- 1/4 cup diced green chilies
- 1/2 red onion, chopped
- 1 packet of taco seasoning (I used Siete Foods) mixed with 1/2 cup water
- 1 tbsp minced garlic (or garlic powder)
- 1.5 cups (or more) low-fat Mexican blend cheese OR dairy-free cheese
- Toppings:
- Store-bought pico de gallo (I used Trader Joe’s)
- Cubed avocado
- Chopped cilantro
- Sliced black olives
- Sliced jalapeño
- Shredded lettuce
Instructions
- Prepare the Filling – Heat a skillet with a little oil and sauté the chopped onions and garlic until fragrant.
- Cook the Meat – Add ground beef, green chilies, and taco seasoning mixed with water. Let simmer on medium heat until fully cooked.
- Prep the Peppers – Cut the stems off the largest mini peppers. Slice them in half from top to bottom, creating boat shapes.
- Assemble on a Baking Tray – Grease or line a large sheet pan with parchment paper. Arrange the peppers cut-side up as close together as possible to prevent toppings from falling through.
- Preheat the Oven – Set to 400°F.
- Fill the Peppers – Spoon about a tablespoon of the cooked beef mixture into each pepper. This step is a bit tedious but makes a huge difference in flavor distribution.
- Add the Cheese & Beans – Drizzle vegan queso on top, followed by black beans and shredded cheese.
- Bake to Perfection – Place the tray in the oven for 10-12 minutes, just enough to melt the cheese and soften the peppers slightly. Be careful not to overcook—you want crunch, not mush!
- Finish with Toppings – Remove from the oven and immediately top with pico de gallo, avocado, olives, jalapeño, and cilantro. Optional: add shredded lettuce and a dollop of Greek yogurt for extra freshness.
Nutrition Facts
Calories
242Fat
10 gCarbs
12 gProtein
27 g