This stuffed bell peppers recipe skips the usual ground beef and rice entirely. Sweet roasted bell peppers hold crunchy tortilla chips, creamy nacho cheese, black beans, pickled jalapeños, and fresh avocado instead. Every bite tastes like nachos supreme in edible bowl form. This vegetarian stuffed bell peppers recipe is an outtake from my cookbook Taste of Tucson and takes about 35 minutes from start to finish.
What Makes These Stuffed Bell Peppers Different from the Classic Version?
Traditional stuffed bell peppers use ground meat, rice, and tomato sauce. This Sonoran-inspired version throws that formula out entirely. Warm nacho cheese sauce and shredded Mexican-blend cheese melt together inside the roasted pepper. Crushed tortilla chips add crunch. Black beans add protein. Pickled jalapeños add heat. Fresh avocado and a dollop of Greek yogurt finish it off. The result is a boldly flavored, completely vegetarian meal that eats like comfort food and looks impressive on the table. Swap the bell peppers for poblano chiles if you want more heat – that’s the Sonoran way.
Stuffed Bell Peppers Recipe: Nachos Supreme Style
Servings: 2
Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips. This fun vegetarian recipe is an outtake from my cookbook, Taste of Tucson.
- 2 red, orange or yellow bell peppers
- 8 to 10 tortilla chips per pepper half gently crushed
- ½ cup canned black beans drained and rinsed
- 1 tablespoon chopped pickled jalapeños optional
- 1 cup nacho cheese sauce warmed
- 1 cup shredded Mexican-blend cheese
- ¼ cup plain Greek yogurt or sour cream
- 1 small tomato chopped
- 1 small ripe avocado chopped
Preheat oven to 350 °F degrees. Line a baking sheet with parchment. Cut the peppers in half lengthwise and remove the seeds and pith. Fill each pepper halfway with the crushed chips.
Divide beans and chopped jalapeños, (if using) among peppers. Spoon ¼ cup warm nacho cheese sauce into each pepper. Top each with ¼ cup shredded cheese. Bake until peppers are tender, about 30 minutes.
Top each pepper with a tablespoon of Greek yogurt or sour cream, a few chopped tomatoes, and some avocado.
Makes 4 side-dish servings.
Frequently Asked Questions
What temperature do you bake stuffed bell peppers? This stuffed bell peppers recipe bakes at 350°F for about 30 minutes, until the peppers are tender and the cheese is melted and bubbly. Lower and slower than some recipes, which keeps the peppers soft without getting mushy. The tortilla chips stay surprisingly crisp inside the pepper during baking.
Can I use poblano peppers instead of bell peppers? Yes! Poblano chiles are an excellent substitute and add a mild smoky heat that pairs beautifully with the nacho cheese filling. They're slightly smaller than bell peppers so use 3 to 4 instead of 2. Poblanos are a staple of Sonoran cooking and give this dish an even more regional character.
Are these stuffed bell peppers vegetarian? Yes! Rhis recipe is fully vegetarian. The protein comes from the black beans and cheese. For a vegan version, substitute plant-based nacho cheese sauce, vegan shredded cheese, and coconut yogurt or cashew cream in place of the Greek yogurt.
Can I make stuffed bell peppers ahead of time? You can prep the peppers and filling separately up to a day ahead and refrigerate them. Assemble and bake just before serving. Add the avocado, sour cream, and fresh tomato after baking. Never bake the avocado as it turns bitter with heat.
What cheese works best in this stuffed bell peppers recipe? This recipe uses a combination of nacho cheese sauce and shredded Mexican-blend cheese for maximum meltiness and flavor. The nacho cheese sauce keeps everything creamy while the shredded cheese adds a browned, bubbly top layer. For a more Sonoran flavor profile, substitute queso fresco or Oaxacan cheese for the shredded Mexican blend.
What can I serve with stuffed bell peppers? These are hearty enough to serve as a main course for two. For a fuller meal, pair them with Sonoran-style chunky guacamole and a side of chayote Mexican rice. A Cadillac Margarita on the side doesn't hurt either. Course Main Course, Snack, Taste of Tucson: Sonoran Style Recipes
Cuisine Mexican, Sonoran, Sonoran Style, Sonoran Style Mexican
Keyword Jackie Alpers, nachos suprememe dinner recipe, sonoran recipe, Taste of Tucson recipe, Tucson Sonora recipe, vegetarian recipe, Vegetarian Nachos Supreme Stuffed Bell Peppers recipe, Vegetarian stuffed bell peppers recipe
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