Mini Bell Pepper Nachos

  • Author: Kristina LaRue
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 6-8 servings 1x


Mini Bell Pepper Nachos with Avocado Cream made on a sheet pan. Stuffed pepper meets nacho lovers dream… especially with cool avocado cream drizzled on top!



  • 8 ounces baby bella mushrooms, minced
  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • 1 pound mini sweet bell peppers, sliced lengthwise and deseeded
  • 8 ounces shredded mexican cheese
  • 1 avocado
  • 1 lime, juiced
  • ¼ cup sour cream
  • 1 jalapeno (optional)
  • ¼ cup minced red onion
  • 2 tablespoons chopped cilantro


  1. Preheat oven to 350 degrees F; line baking sheet with parchment paper.
  2. In a large food processor, add mushrooms process until small chop or minced.
  3. In a large saute pan, cook ground beef over high heat until brown; add taco seasoning to coat beef. Stir in mushrooms; remove from heat.
  4. Place mini pepper halves on baking sheet, and stuff each with beef and mushroom blend. Top each pepper with cheese; bake for 15 minutes.
  5. In food processor, add avocado, lime juice, sour cream, and jalapeno (if using); process until smooth and creamy.
  6. Once nachos are done baking, garnish each with red onion, avocado cream and cilantro. Enjoy!