Go Back
+ servings

Easy Low Carb Nachos (Mexican Stuffed Peppers)

These Easy Low Carb Mini Pepper Nachos are so flavorful and delicious! They’re perfect for meal prepping or sharing with friends at your next Mexican fiesta!
Course Appetizer, Entree
Cuisine American, Mexican
Keyword Low Carb Nachos, Mexican Stuffed Pepper
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 11 servings
Calories 130 kcal
Author Holly Sander


For The Low Carb Nachos

  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • teaspoons salt
  • 1 teaspoon pepper
  • 15-17 baby bell peppers (2 pounds)
  • Taco seasoning (see below)
  • 10 ounces Original Rotel canned tomatoes & chilies (one can)
  • 2 tablespoons tomato paste or ketchup
  • 15.5 ounces black beans rinsed and drained (1 can… I love Goya Organic black beans!)
  • 6-8 ounces Cheddar cheese shredded
  • ½ cup cilantro rough chopped (plus more for garnish)
  • Optional toppings: thinly sliced green onions diced tomatoes, rough chopped cilantro, chopped jalapenos, salsa, pico de gallo, sour cream, and guacamole.

For The Taco Seasoning:

  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons powdered garlic
  • 2 teaspoons onion powder
  • 1 teaspoon oregano
  • ¼ tsp cayenne (optional)


  1. Preheat oven to 400 degrees.
  2. Cut peppers in half lengthwise, remove veins and seeds, and set aside.  (I used a 2 lb bag of baby bell peppers.  They are a little bigger than a mini pepper and smaller than a regular sized bell pepper.)

  3. In a saute pan over medium high heat, brown the ground beef and season with salt and pepper.
  4. Stir in the rest of the seasonings, tomato paste, Rotel, and black beans. Cook for 4-5 minutes so the flavors marry.
  5. Stuff the peppers with the meat mixture and bake on a sheet pan for 15 minutes.
  6. Remove from the oven, sprinkle on cheddar cheese, and bake for 2-3 more minutes.
  7. Top with cilantro, green onions, and whatever else you want and devour!