25 minsDinner

Bell pepper "nachos" with cheddar

Makes: four servings
Makes: four servings


  • 2 ½ tsp chili powder
  • ¾ tsp cumin
  • ¾ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes
  • 1 lb ground beef
  • 1 lb sliced bell peppers
  • 2 cups shredded cheddar cheese
  • 1 tomato
  • 1 avocado
  • ¼ cup sour cream
  • 1 jalapeno pepper


  1. In a small bowl, combine chili powder, cumin, garlic powder, dried oregano, red pepper flakes, and a pinch of salt and pepper.

  2. In a skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and stir until well combined. Remove from heat.

  3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Arrange bell peppers in a single layer, close together.

  4. Sprinkle ground beef mixture and shredded cheddar over peppers, evenly covering them. Bake until cheese is melted and bubbly, 6 to 8 minutes.

  5. Meanwhile, dice tomato. Peel and dice avocado.

  6. Top peppers with tomato and avocado; and sour cream and jalapeno pepper (if using). Divide onto plates and enjoy!