Nacho Cheese Stuffed Bell Peppers

Name: Nacho Cheese Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked rice; 1 cup shredded nacho cheese; 1/2 cup black beans, rinsed and drained; 1/2 cup corn kernels; 1 jalapeño, finely chopped (optional); 1 tsp chili powder; 1 tsp cumin; Salt and pepper to taste; 1/2 cup crushed tortilla chips (for topping)

Highlighted under: Comfort Dinner Recipes

I absolutely love making nacho cheese stuffed bell peppers for a fun and delicious meal. The vibrant colors of the peppers and the cheesy filling make for a visually appealing dish that’s perfect for any occasion. I enjoy customizing the filling with my favorite ingredients, enhancing the flavors with spices, and topping it off with crispy tortilla chips for added texture. Each bite is a delightful combination of freshness and indulgence that never fails to impress my friends and family.

Created by

Emily

Last updated on 2026-01-22T13:50:28.921Z

When I first tried making nacho cheese stuffed bell peppers, I wasn't sure how well the flavors would blend together. However, I soon discovered that the creamy, cheesy filling perfectly complements the slightly sweet and crunchy bell peppers. Adding a hint of jalapeño gives it the spice kick that elevates the entire dish. It’s an irresistible combination that keeps my family asking for more.

During my experimentation, I found that pre-roasting the bell peppers for a few minutes before stuffing them helps achieve that perfect tenderness while keeping their vibrant color. This simple step enhances the overall flavor, making them feel even more satisfying. Pairing them with a side salad or simple rice elevates the meal even further!

Why You'll Love This Recipe
Savory nacho cheese flavor combined with fresh bell peppers
Healthier alternative to traditional nachos
Easily customizable with your favorite toppings

Choosing the Right Peppers

The choice of bell peppers can greatly influence the flavor and presentation of your dish. Red, yellow, and orange peppers tend to be sweeter, while green peppers offer a more bitter taste. For a balanced flavor profile, I recommend using a combination of colors. Ensure that the peppers are firm and glossy, which indicates freshness. If you're looking for a spicier kick, consider using poblano peppers instead; they will enhance the dish with additional depth and smokiness.

Another important consideration is size. Large bell peppers are ideal for stuffing as they provide ample space for your filling and bake evenly. Look for peppers that have a flat base to prevent tipping during cooking. If you can only find medium-sized peppers, simply adjust the filling quantity accordingly and reduce baking time to ensure they cook thoroughly without drying out.

Customizing Your Filling

One of the joys of making nacho cheese stuffed bell peppers is the ability to customize the filling to your liking. For a heartier option, you can add ground turkey or beef, which will need to be cooked beforehand. If you prefer a vegetarian version, consider adding diced tomatoes or zucchini, which will add moisture and flavor. Remember to account for moisture when adding fresh vegetables—if they contain a lot of water, reduce the amount of rice slightly to maintain the right consistency.

Herbs and spices are also a great way to enhance the dish. Fresh cilantro or green onions can be mixed into the filling for a burst of freshness, while smoked paprika can add a depth of flavor. Feel free to experiment with different cheese types, such as pepper jack or sharp cheddar, to create variations that suit your palate. Just be cautious with salt, especially if you’re using items like cheese and canned beans, as they can already be quite salty.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked rice
1 cup shredded nacho cheese
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels
1 jalapeño, finely chopped (optional)
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
1/2 cup crushed tortilla chips (for topping)

Instructions

Prep the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.

Make the Filling

In a bowl, combine the cooked rice, shredded nacho cheese, black beans, corn, jalapeño, chili powder, cumin, salt, and pepper. Mix until well combined.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it in gently. Place the stuffed peppers upright in a baking dish.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle the crushed tortilla chips on top, and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve

Allow the peppers to cool slightly before serving. Enjoy your cheesy, flavorful stuffed peppers!

Pro Tips

Feel free to customize the filling by adding your favorite proteins, such as shredded chicken or ground beef, or make it vegetarian by including additional vegetables.

Storage Tips

These stuffed peppers can be prepped in advance, making them a fantastic option for busy weeknights. After you have filled the peppers, cover them tightly with plastic wrap and store them in the refrigerator for up to 24 hours. When you’re ready to bake, just remove the wrap, and allow them to sit at room temperature for about 15 minutes before putting them in the oven to ensure even cooking.

If you have leftovers, store the stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. To maintain the crunchy topping, avoid reheating in the microwave. You can also freeze the stuffed peppers before baking; simply thaw them overnight in the refrigerator before baking as directed.

Serving Suggestions

To elevate your nacho cheese stuffed bell peppers, consider serving them with a variety of toppings. A dollop of sour cream or Greek yogurt alongside fresh avocado slices adds creaminess that beautifully contrasts with the peppers' texture. Additionally, a sprinkle of fresh herbs or a squeeze of lime can brighten the dish, enhancing the flavors remarkably.

Alternatively, pair these stuffed peppers with a simple side salad or some homemade salsa for a refreshing complement. Salsa can be easily made by mixing diced tomatoes, onions, cilantro, lime juice, and a pinch of salt. This contrast in flavors and textures not only makes for a well-rounded meal but also impresses visually, ensuring your meal looks as vibrant as it tastes.

Questions About Recipes

→ Can I make these peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate them until you're ready to bake.

→ What can I use instead of rice?

You can substitute quinoa, couscous, or even riced cauliflower for a lower-carb option.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze stuffed peppers?

Yes, you can freeze the stuffed peppers before baking. Just wrap them tightly and they can last for up to 3 months. Bake from frozen, adding extra time as needed.