If you had to choose just one recipe of mine to try, let this be the one! You might be asking yourself: is it really possible to have healthy nachos? YES. The answer is yes. These nachos use half bell pepper chips and half regular chips to bump up the fiber and they’re still loaded with alllll your fave toppings.
Why you’ll love these loaded nachos
- They’re a more healthier version of nachos without skipping the important stuff, like REAL chips.
- Bell pepper nachos are a perfectly well-balanced meal with protein, carbs, and healthy fats to keep you satisfied.
- These nachos are super easy to make. You don’t need any fancy cooking experience or equipment.
- You can change up the flavors and make any variety of nachos you love!
Regular nachos are one of my top 5 favorite foods, but they’re pretty easy to overeat. The culprit? They’re usually lacking in the protein and fiber department. This recipe uses half bell peppers and plenty of protein to make sure you feel full, satisfied, and HAPPY with what you’re eating.
Plus, not only do bell pepper chips add a big fiber boost, but they’re also loaded with vitamins and antioxidants! One medium-sized red bell pepper has 169% of the Reference Daily Intake for vitamin C (1).
These bell pepper nachos have it all: Balance, nutrition, flavor, and SO much satisfaction.
How to make bell pepper nachos
- Arrange your bell peppers on a sheet pan and broil on low OR air fry them for 3-4 minutes @ 400 degrees until they’re softened and are lightly browned.
- Then, on the same sheet pan, arrange your cooked bell peppers on half of the pan, and your tortilla chips on the other half (I like to keep them separate until serving to prevent soggy chips).
- Top your chips and bell peppers evenly with meat, beans, and cheese.
- Broil on low for 1-2 minutes until cheese is melted. Watch closely or they will burn!
- When plating your nachos, take half of your serving from the chip side and half from the bell pepper side! Serve with whatever additional nacho toppings you enjoy.
Tips for the best bell pepper nachos
- Be sure to separate the bell peppers and chips before assembling to prevent soggy chips.
- Store leftover chips and leftover bell peppers separately, also to prevent soggy chips.
- Add a packet of taco seasoning to whatever protein option you choose.
- Finally, be sure to watch your nachos closely when you stick them under the broiler. They only take a minute or two before they start looking a little too crispy (I may or may not know from experience!).
Bell pepper nacho variations
- Buffalo chicken nachos: Toss shredded chicken in buffalo sauce. Serve with ranch or blue cheese.
- Barbecue chicken nachos: Toss shredded chicken in barbecue sauce and top with red onion.
- Vegan bell pepper nachos: Swap meat for a meal substitute like vegan crumbles or air fried tofu.
- Serve the leftovers on top of greens for a nacho salad situation!
- Shred rotisserie chicken or used canned chicken for a huge time saver.
- You can also change up the: beans, cheese, salsa flavors, etc!
These have easily been one of my most loved recipes ever by friends, family and clients! If you make them, be sure to tag me @the.balanced.nutritionist on Instagram. In fact, you can find the link to the video version of me making these nachos here!
Need more super easy and delish meal ideas? Try my super simple, no-cook Italian grinder salad!
Ingredients
- 4 large Assorted Bell Peppers, sliced into bite sized pieces I prefer the yellow, red, and orange varieties for this recipe
- 1 lb Cooked shredded chicken, lean ground beef, or ground turkey Add a packet of taco seasoning for extra flavor!
- 1 15.5 oz can Black beans, rinsed and drained
- 1 cup Mexican shredded cheese Low-fat or regular
- 4-5 handfuls Tortilla chips Measure with your heart here
Toppings
- Salsa
- Sour cream
- Diced red onions
- Guacamole
Instructions
- Arrange your bell peppers on a sheet pan and broil on low OR air fry them for 3-4 minutes @ 400 degrees until they're softened and are lightly browned.
- On a sheet pan, arrange your cooked bell peppers on half of the pan, and your tortilla chips on the other half (I like to keep them separate until serving to prevent soggy chips).
- Top your chips and bell peppers evenly with meat, beans, and cheese.
- Broil on low for 1-2 minutes until cheese is melted. Watch closely or they will burn!
- When plating your nachos, take half of your serving from the chip side and half from the bell pepper side! Serve with whatever additional nacho toppings you enjoy.
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