• Preheat the Oven :

Preheat your oven to 375°F. Coat a large baking sheet (or two standard sheets) with nonstick oil or line it with parchment paper for easy cleanup.

• Prepare the Bell Peppers :

Use a small sharp knife to remove the stem and core from each bell pepper. Slice each pepper in half lengthwise, then cut each half into three equal parts. You’ll end up with six “chips” per pepper. Arrange the pieces on the prepared baking sheet, insides facing up, in a single layer.

• Cook the Filling :

Heat a large skillet over medium heat. Add the ground beef or turkey and cook until fully browned and crumbled. Stir in the taco seasoning and 2/3 cup of water, mixing well. Add the black beans, corn, and jalapeños (if using). Cook for another 2–3 minutes, stirring occasionally, until everything is heated.

• Assemble the Nachos :

Spoon the meat mixture evenly over the bell pepper pieces. Sprinkle the shredded cheese on top, generously covering each piece.

• Bake :

Place the baking sheet in the oven and bake for about 10 minutes or until the cheese is melted and bubbly.

• Serve :

Remove from the oven and serve warm. Top with your favorite nacho toppings, such as sour cream, salsa, guacamole, or fresh cilantro.

Equipment

• Aluminum sheet pans
• A knife block set or a sharp knife
• Cutting board
• Anodized nonstick skillet or cookware