Bell Pepper Nacho Crunch Boats

Bell Pepper Nacho Crunch Boats


Serving size:4 servings. 


  • 15-20 small bell peppers

  • 1 small package lean ground beef (~8-10 oz)

  • 2 tbsp olive oil

  • 1/2 cup diced white onion

  • 1/2 cup diced mushrooms

  • 1 tsp granulated garlic powder

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp onion powder

  • Salt + Pepper to taste

  • 2 stalks green onion

  • 3/4 cup grated mixed cheese

  • 1/2 fresh avocado

  • 1 x 15 oz can refried beans

  • Fresh salsa

  • Dollop of sour cream


  1. In a medium sized frying pan, heat olive oil on medium-low heat for 1 minute. Next, add ground beef, garlic powder and a pinch of salt/pepper.

  2. Brown until 75% done, then to meat mixture, add: onion, mushrooms, cumin, chili powder, onion powder, and additional pinch of salt/pepper.

  3. Brown entire mixture until veggies are done (approximately 10 more minutes on medium heat).

  4. Set meat and veggie mixture aside.

  5. Preheat oven to 425 degrees.

  6. Wash bell peppers, then cut off stems and slice length wise down the middle of each pepper.

  7. Line baking sheet with foil, then line peppers individually onto sheet.

  8. Heat beans on medium heat on stove (add 1/4 cup water to help thin out beans).

  9. Fill each pepper “boat” with 2 tbsp beans, then meat mixture (I recommend filling each pepper 100% full!), then sprinkle each boat with cheese (amount to your liking). 

  10. Bake at 425 for 20 minutes.

  11. Top with fresh avocado, salsa, green onion, and sour cream.

  12. FIESTA TIME!!!!!

We want to see your GORGEOUS creations! After making this dish and for a chance to be featured, snap a pic and upload to social! Then tag us, @blossomingmommyandbaby so we can see! XO!