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+ servings
Top shot of bell pepper nachos ready to eat

Bell Pepper Nachos (Whole30)

Slices of bell pepper loaded with traditional nacho toppings like ground beef, salsa, guacamole, and more. Made in about 30 minutes, Whole30, paleo.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield:4 people


Quick Guacamole

  • 3 avocados peeled and pitted
  • ¼ cup pico de gallo or fresh salsa
  • juice of 1 lime
  • 1 teaspoon salt
  • 1 tablespoon cilantro chopped (Optional but encouraged)

Chipotle Sauce


  • ½ cup pico de gallo
  • cilantro chopped
  • ¼ cup red onion chopped
  • black olives sliced


  • Prepare your bell peppers: cut them in half and deseed, tearing out and discarding the white pith inside. Cut in half width-wise then slice into 3/4" slices. They should be "chip size" - not too narrow or they won't hold enough toppings.
  • Heat your oil in a large skillet over medium heat. Add your ground meat and seasonings: taco seasoning, salt, chili powder. If you use a prepackaged taco seasoning, check it for salt before you add much of your own. Brown and crumble the meat, incorporating the seasonings well.
  • In a medium bowl, mash together avocado, pico de gallo, lime juice, salt, and cilantro until desired texture.
  • In a small bowl, whisk together mayonnaise, chipotle powder, lime juice, and hot sauce.
  • Arrange your bell pepper slices with the insides facing up. Top with ground meat then guacamole. Drizzle with chipotle sauce and finish by topping with remaining garnishes, like more pico de gallo, cilantro, red onion, or black olives.


Other toppings include sliced fresh or pickled jalapeños, my vegan queso, lime slices, diced avocado, or anything else you can think of.
Including my vegan queso here might be a "food with no brakes" for you. In this case, this topping could be considered SWYPO. Err on the side of caution and use your best judgment here. Without queso, this recipe is totally Whole30!


Calories: 717kcal | Protein: 24g | Fat: 59g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 1774mg | Potassium: 1354mg | Total Carbs: 27g | Fiber: 13g | Sugar: 10g | Net Carbs: 14g | Vitamin A: 4344IU | Vitamin C: 161mg | Calcium: 51mg | Iron: 4mg
Recipe By:Cheryl Malik