Reader FavoriteNacho Stuffed Peppers
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Bell peppers hollowed out and packed with seasoned nacho beef, black beans, corn, and cheese, then baked until the peppers soften and the cheese gets bubbly. Nachos without the chips, served in an edible bowl.
By Mia HartwellUpdated August 19, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Nachos served in an edible pepper bowl
- Packed with beans, corn, and cheese
- Make-ahead friendly
- Includes the crunch factor with chips on the side
Nacho Stuffed Peppers
45 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 380kcal
- Protein
- 24g
- Carbs
- 18g
- Fat
- 24g
- Fiber
- 4g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Preheat the oven to 375F (190C).
- 2
Brown the ground beef in a large skillet over medium-high heat. Drain the fat.
- 3
Add the taco seasoning and 1/4 cup of water. Stir and simmer for 2-3 minutes.
- 4
Stir in the black beans, corn, salsa, and 1 cup of the shredded cheese. Mix until the cheese starts to melt into the filling.
- 5
Place the hollowed bell peppers upright in a baking dish. If they tip over, trim a thin slice off the bottom to create a flat base.
- 6
Spoon the nacho beef filling into each pepper, packing it in firmly. Mound the filling slightly above the rim.
- 7
Top each stuffed pepper with the remaining cheese.
- 8
Add 1/4 cup of water to the bottom of the baking dish (this creates steam that helps the peppers cook evenly).
- 9
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 8-10 minutes until the cheese is golden and bubbly and the peppers are tender but not collapsed.
- 10
Top with sour cream, green onions, and jalapeños. Serve with tortilla chips on the side for scooping any filling that falls out.
Pro Tips for the Best Results
- Choose peppers that sit flat. Wobbly peppers tip in the oven and spill their filling.
- Do not overbake. You want the peppers tender enough to cut with a fork but firm enough to hold the filling. Mushy peppers collapse.
- The foil for the first 20 minutes is important. It traps steam and cooks the peppers through. Without it, the tops burn before the bottoms soften.
- For extra crunch, crush a handful of tortilla chips and sprinkle them over the cheese before the final uncovered bake.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Nacho Stuffed Peppers
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
1. Prep your ingredients
Before you turn on the heat, get everything ready: Preheat the oven to 375F (190C). Brown the ground beef in a large skillet over medium-high heat. Drain the fat. Add the taco seasoning and 1/4 cup of water. Stir and simmer for 2-3 minutes. Stir in the black beans, corn, salsa, and 1 cup of the shredded cheese. Mix until the cheese starts to melt into the filling. Having your ingredients measured and within reach (mise en place) makes the rest of the cooking smooth and stress-free.
2. Start cooking
Now the main cooking begins. Place the hollowed bell peppers upright in a baking dish. If they tip over, trim a thin slice off the bottom to create a flat base. Spoon the nacho beef filling into each pepper, packing it in firmly. Mound the filling slightly above the rim. Top each stuffed pepper with the remaining cheese. Add 1/4 cup of water to the bottom of the baking dish (this creates steam that helps the peppers cook evenly). Keep an eye on the heat and don't rush — this is where the flavor builds.
3. Finish & serve
To bring it all together: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 8-10 minutes until the cheese is golden and bubbly and the peppers are tender but not collapsed. Top with sour cream, green onions, and jalapeños. Serve with tortilla chips on the side for scooping any filling that falls out. Taste and adjust the seasoning, then serve right away while it's hot and at its best.
Storage & Make-Ahead
Refrigerate for up to 3 days. Reheat in a 350F oven for 15-20 minutes covered with foil.
Serving Suggestions
This nacho stuffed peppers pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make these ahead?+
Assemble and refrigerate up to 24 hours before baking. Add 5 minutes to the covered baking time since they will be cold from the fridge.
What if my family does not like bell peppers?+
The filling works equally well stuffed into hollowed zucchini halves, large portobello mushroom caps, or simply served over rice as a nacho bowl.
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