Nacho Cheese Stuffed Bell Peppers

Name: Nacho Cheese Stuffed Bell Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers; 1 cup cooked ground turkey or beef; 1 cup black beans, drained and rinsed; 1 cup nacho cheese sauce; 1 teaspoon taco seasoning; 1/2 cup shredded cheese (cheddar or Monterey Jack); Fresh cilantro, chopped; Sour cream (optional); Sliced jalapeños (optional)

Highlighted under: Comfort Food Recipes

I absolutely love making Nacho Cheese Stuffed Bell Peppers for a quick lunch or party snack! The vibrant bell peppers are like colorful edible cups filled with gooey cheese and savory spices. With just a handful of ingredients, this dish is not only easy to prepare but also packs a satisfying punch. I find that using a mix of cheeses gives a richer flavor, while adding jalapeños ensures there's a delightful kick. It's a fun way to enjoy healthy veggies without skimping on taste!

Created by

Emma Johnson

Last updated on 2026-01-22T15:22:28.625Z

When I first decided to make Nacho Cheese Stuffed Bell Peppers, I was looking for a dish that would combine health with indulgence. I experimented with different stuffing mixtures and found that combining ground turkey, black beans, and nacho cheese created a texture that was both hearty and creamy. The bright flavors of the spices really come alive with every bite!

I discovered that roasting the peppers before stuffing them enhances their sweetness and overall flavor. To make the dish even more appealing, I recommend topping them with fresh cilantro and a squeeze of lime just before serving. It transforms the dish into a complete fiesta on a plate!

Why You'll Love This Recipe
Colorful and visually appealing dish that excites the palate
Easy to customize with your favorite proteins and spices
Perfect for meal prep or entertaining guests

Choosing the Right Peppers

When making Nacho Cheese Stuffed Bell Peppers, it's important to select the right kind of bell peppers. I recommend using large bell peppers for this recipe to ensure they can hold a substantial amount of filling. Colors like red, yellow, or orange not only enhance the visual appeal but also bring their own subtle sweetness to the dish. If you're aiming for a spicier kick, consider using poblano peppers as a flavorful alternative that still offers ample room for stuffing.

Before you start, thoroughly wash the peppers and inspect them for any soft spots that could affect the texture. Keeping them upright in the baking dish helps prevent spills during cooking. If you find that some peppers are more rounded at the bottom, you can slice a small portion off the bottom to ensure they stand firm without tipping over.

Experimenting with Fillings

The filling in this recipe is versatile, and while I love the combination of ground turkey and black beans, feel free to experiment! You can substitute the turkey with shredded chicken or even a plant-based protein like lentils or quinoa for a vegetarian option. If you prefer a creamier texture, mixing in a little cream cheese or sour cream into your filling can help achieve a gooey, delightful result that melds beautifully with the cheese sauce.

Take caution when adding spices such as jalapeños; their heat can vary significantly. Start with a small quantity and taste as you go, especially if serving to guests with varying spice tolerances. Additionally, if you find yourself short on taco seasoning, you can create a makeshift blend using cumin, chili powder, garlic powder, and paprika.

Ingredients

For the Peppers

4 large bell peppers
1 cup cooked ground turkey or beef
1 cup black beans, drained and rinsed
1 cup nacho cheese sauce
1 teaspoon taco seasoning

For Topping

1/2 cup shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, chopped
Sour cream (optional)
Sliced jalapeños (optional)

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

Make the Filling

In a mixing bowl, combine the cooked ground turkey, black beans, nacho cheese sauce, and taco seasoning. Mix until well blended.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it tightly. Top with shredded cheese.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbling.

Garnish and Serve

Remove from the oven, and let cool for a few minutes. Top with fresh cilantro and serve with sour cream and jalapeños if desired.

Pro Tips

For extra flavor, try roasting the bell peppers prior to stuffing them. Additionally, feel free to add other toppings like sliced olives or avocado!

Storage and Reheating Tips

If you have leftovers, these stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This ensures the cheese comes back to a bubbly state without turning rubbery, preserving the dish's delicious texture.

For longer storage, consider freezing the stuffed peppers. Wrap each one tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored for up to 3 months. When you're ready to enjoy them, thaw overnight in the fridge and reheat using the method mentioned above for a quick and satisfying meal.

Serving Suggestions

These Nacho Cheese Stuffed Bell Peppers serve well as an appetizer, but they're also hearty enough to be a main course. I often pair them with a simple side salad or some crunchy tortilla chips to balance the richness of the cheese. For a fancy touch, serve them with a drizzle of homemade salsa verde or guacamole for added freshness.

For those who love varied textures, consider serving them on a bed of shredded lettuce or cabbage for some extra crunch. You can even turn them into a mini ‘nacho bar’ where guests can customize their peppers with different toppings like sliced olives, diced tomatoes, or even a sprinkle of crushed tortilla chips for added crunch.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes! You can prepare the stuffed peppers a day in advance and store them in the refrigerator. Just bake them before serving.

→ Can I use different types of cheese?

Absolutely! Feel free to mix and match cheeses based on your preference; just make sure they melt well.

→ Are these peppers suitable for freezing?

Yes, they freeze well. To reheat, thaw them in the refrigerator overnight and bake at 375°F until heated through.

→ What can I substitute for meat in this recipe?

You can use lentils, quinoa, or more beans to make it vegetarian while still providing a fulfilling texture.