Roasted Pepper Chilli Nachos

We love nachos – you know that. We even came up with a way of making our own that was healthier than buying them in-store. But how can you take a plate of nachos and make it even healthier? By using roasted peppers to create chilli nachos loaded with all the best bits, that’s how.

Roasted pepper chilli nachos
Roasted pepper chilli nachos

We took a normal chilli recipe, the kind that you might heap over nachos, and instead heaped it over roasted peppers. We used a mixture of bell peppers and sweet baby peppers, and honestly, both types work fantastically. Finish it off with cheese, japalenos, and the condiments of your choice, and it’s a real winner.

Roasted pepper chilli nachos
Roasted pepper chilli nachos

If you love eating a plate of nachos, picking up each one and scooping up the messy toppings, then you will definitely love this. You can either cut up the peppers with a knife and fork if you don’t want to get messy, or dive in by hand. The peppers hold their shape well and won’t bend or droop to drop the topping. They’re pretty much the perfect substitute!

Roasted pepper chilli nachos
Roasted pepper chilli nachos

Here’s the video, and remember to scroll down to read our recipe! Like and subscribe if you enjoy it, and let us know how you get on if you make it for yourself.

Roast Pepper Chilli Nachos

Course: Main Course
Cuisine: Mexican
Author: VegBurge
  • 5-6 red and orange bell peppers
  • 500 g meat-free mince
  • 500 g tomato and herb sauce or any tomato-based sauce
  • 400 g kidney beans tinned
  • 1 onion chopped
  • 200 g cheddar and red Leicester cheese grated
  • 1 handful chopped jalapenos
  1. Cook the mince, sauce, onion, and kidney beans together until the mince is cooked through and the onion/beans are soft.

  2. Meanwhile, chop each of the peppers into halves or quarters until they will lay flat, and remove the seeds. Lay them out on a tray, covering as much surface as you can.

  3. Put the tray of peppers into the oven for 10 minutes at 180 (fan). When you take them out, they should be full of juice and starting to flatten out slightly.

  4. Ladle the cooked mince mixture on top of the peppers until every part of the tray is covered.

  5. Scatter the grated cheese all over the tray.

  6. Add on jalapenos where needed (we only covered half the tray as J wanted them and I didn't!).

  7. Place back into the oven for another 10 minutes. When the time is up, the cheese should be melted and everything sizzling nicely.

  8. Serve with optional guacamole, salsa, and sour cream!

Recipe Notes

Instead of going all bell peppers, we split between 2 bell peppers and around 10 baby sweet peppers. Both types work very well!

The good news about this recipe is that it's friendly for carnivores too. Although we don't recommend it, you could certainly replace the meat-free mince with the real deal.

Roasted pepper chilli nachos
Roasted pepper chilli nachos

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