Bell Pepper Nachos

Bell Pepper Nachos

Balancing the calories you eat with the calories your body uses will help you maintain a healthy weight and prevent disease. Everyone has their own calorie limit. Staying within that limit can help you lose weight or maintain a healthy weight.

Bell Pepper Nachos
Yield: 9 servings
  • 1 pound lean ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ¾ cup salsa
  • 3 bell peppers, scrubbed with clean vegetable brush under running water
  • 1 cup Cheddar cheese, shredded


  1. Wash hands with soap and water.
  2. Preheat oven to 375 °F. Spray a baking sheet with non-stick cooking spray. Set aside.
  3. In a large skillet, brown ground beef until internal temperature reaches 160 degrees when measured with a food thermometer. Drain fat.
  4. In a small bowl, combine spices and salsa. Add to cooked meat.
  5. Remove seeds, core and membrane from bell peppers. Slice each one into 6 vertical pieces. Set sliced bell peppers on prepared baking sheet.
  6. Evenly distribute meat mixture into the bell pepper slices. Top with cheese.
  7. Bake for 10 minutes or until cheese is melted and peppers are hot.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/9 of recipe):
  • Calories 153
  • Total Fat 8g
  • Saturated Fat 4g
  • Sodium 315mg
  • Total Carbohydrates 5g
  • Fiber 1g