A Cheesy, Flavorful Twist On Stuffed Bell Peppers, Filled With Seasoned Beef, Beans, And Melted Cheese, Then Topped With All Your Favorite Nacho Toppings – Perfect For A Fun And Hearty Meal!
These Stuffed Bell Pepper Nacho Skillets are an exciting, flavorful fusion of two favorite comfort foods – stuffed bell peppers and nachos! I decided to make this dish because I wanted to bring the bold flavors of nachos into a healthy, satisfying meal.
The bell peppers serve as the perfect vessel for the cheesy, seasoned beef and beans, creating a colorful, delicious base that’s then loaded with classic nacho toppings. My family loves them because they’re fun to eat, customizable, and packed with all the flavors we love. Whether for dinner or a fun weekend meal, these stuffed bell peppers are always a hit!
Questions I Often Get Asked About This Recipe
Q: Can I use ground turkey instead of ground beef?
A: Yes! Ground turkey is a great alternative and will still give the dish plenty of flavor. You can also use ground chicken or plant-based meat if you prefer.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the stuffed peppers and assemble them in the skillet, then cover and refrigerate them for up to 24 hours before baking. When you’re ready, just bake them as directed.
Q: Can I use a different type of cheese?
A: Yes, you can substitute the cheddar and mozzarella with any cheese you like. Monterey Jack, pepper jack, or even a mix of cheeses like Gouda would work wonderfully.
Q: Can I make this vegetarian?
A: Yes! Skip the ground beef and use a combination of beans (black beans, pinto beans, or kidney beans) for protein. You can also add sautéed vegetables like zucchini or corn for extra texture.
Q: Can I bake this in a casserole dish instead of a skillet?
A: Yes, you can assemble everything in a baking dish instead of a skillet. Just make sure to cover it with foil and bake until the peppers are tender, about 20-25 minutes.
What You Need to Make Stuffed Bell Pepper Nacho Skillets
For the Filling:
- 4 large bell peppers, halved and seeds removed
- 1 lb ground beef (or ground turkey or plant-based meat)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (frozen or fresh)
- 1/4 cup diced red onion
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
For the Toppings:
- 1/4 cup sour cream
- 1/4 cup sliced jalapeños (optional for spice)
- 1/4 cup sliced green onions
- 1/4 cup diced tomatoes
- 1/4 cup shredded lettuce
- Crushed tortilla chips (optional for extra crunch)
- Fresh cilantro (optional, for garnish)
How to Make Stuffed Bell Pepper Nacho Skillets
1. Preheat the oven:
Preheat your oven to 375°F (190°C) and lightly grease a large oven-safe skillet or baking dish.
2. Prepare the peppers:
Slice the bell peppers in half lengthwise and remove the seeds. Arrange the bell pepper halves in the skillet or baking dish.
3. Make the filling:
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Stir in the black beans, corn, diced onion, and taco seasoning. Cook for another 2-3 minutes until the mixture is heated through. Add the salsa and half of the shredded cheese, stirring to combine.
4. Stuff the peppers:
Spoon the filling mixture evenly into each bell pepper half. Top each with the remaining shredded cheese.
5. Bake the peppers:
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Top with nacho toppings:
Once the peppers are done, remove them from the oven. Top each stuffed pepper with a dollop of sour cream, sliced jalapeños, green onions, diced tomatoes, shredded lettuce, and crushed tortilla chips for added crunch. Garnish with fresh cilantro for a burst of color and freshness.
7. Serve:
Serve the stuffed bell pepper nacho skillets immediately, and enjoy the cheesy, spicy goodness!
Tips
- For added flavor: Add a sprinkle of cumin or chili powder to the beef mixture for a deeper, smokier flavor.
- Make it spicier: Add some hot sauce or more jalapeños to the filling or as a topping for extra heat.
- For a crispier topping: Broil the stuffed peppers for 1-2 minutes after baking to give the cheese a golden, crispy finish.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These Stuffed Bell Pepper Nacho Skillets are incredible! The cheesy filling with all the nacho toppings is so delicious, and the peppers stay tender. Definitely making these again!”
🌟🌟🌟🌟 Rachel S. – “This is such a fun twist on nachos! The stuffed peppers are packed with flavor, and the toppings make it extra delicious. My family loved it!”
🌟🌟🌟🌟🌟 Sophie W. – “I love how customizable these are! I made them with ground turkey and added extra veggies, and they turned out amazing. A new favorite in our house!”
🌟🌟🌟🌟 Emma B. – “These nacho skillets are so tasty and filling! The peppers are perfectly tender, and the cheesy filling is packed with flavor. A great meal for the whole family.”
🌟🌟🌟🌟🌟 Jessica H. – “I can’t get enough of these stuffed peppers! The combination of taco flavors and nacho toppings is perfect. I’ll definitely make them again soon!”
Printable Recipe
Stuffed Bell Pepper Nacho Skillets
These Stuffed Bell Pepper Nacho Skillets are a fun and flavorful twist on nachos, with cheesy beef, black beans, and corn stuffed into tender bell peppers, topped with all your favorite nacho toppings.
Ingredients
- For the Filling:
- 4 large bell peppers, halved and seeds removed
- 1 lb ground beef (or ground turkey or plant-based meat)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (frozen or fresh)
- 1/4 cup diced red onion
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- For the Toppings:
- 1/4 cup sour cream
- 1/4 cup sliced jalapeños (optional for spice)
- 1/4 cup sliced green onions
- 1/4 cup diced tomatoes
- 1/4 cup shredded lettuce
- Crushed tortilla chips (optional for extra crunch)
- Fresh cilantro (optional, for garnish)
Instructions
1. Preheat the oven:
- Preheat your oven to 375°F (190°C) and lightly grease a large oven-safe skillet or baking dish.
2. Prepare the peppers:
- Slice the bell peppers in half lengthwise and remove the seeds. Arrange the bell pepper halves in the skillet or baking dish.
3. Make the filling:
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Stir in the black beans, corn, diced onion, and taco seasoning. Cook for another 2-3 minutes until the mixture is heated through. Add the salsa and half of the shredded cheese, stirring to combine.
4. Stuff the peppers:
- Spoon the filling mixture evenly into each bell pepper half. Top each with the remaining shredded cheese.
5. Bake the peppers:
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Top with nacho toppings:
- Once the peppers are done, remove them from the oven. Top each stuffed pepper with a dollop of sour cream, sliced jalapeños, green onions, diced tomatoes, shredded lettuce, and crushed tortilla chips for added crunch. Garnish with fresh cilantro for a burst of color and freshness.
7. Serve:
- Serve the stuffed bell pepper nacho skillets immediately, and enjoy the cheesy, spicy goodness!
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If You Enjoyed This Recipe, Please Share!
If you loved these Stuffed Bell Pepper Nacho Skillets, please share them with your friends and family! They’re the perfect fun and flavorful meal, and I’m sure everyone will enjoy them. Share it on social media and tag me – I’d love to see how your nacho skillets turn out!
