Nachos Supreme Stuffed Bell Peppers

yellow bell pepper stuffed with nacho cheese, avocado jalapeños and tortilla chips
Sonoran Style Vegetarian Nachos Supreme Stuffed Bell Peppers
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.


Tip: You can substitute poblano chiles for a little more kick.
Course Main Course, Snack, Taste of Tucson: Sonoran Style Recipes
Cuisine Mexican, Sonoran, Sonoran Style, Sonoran Style Mexican
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