Prep the peppers: Cut mini bell peppers in half lengthwise and remove seeds and ribs. For large peppers, slice into wide strips or squares. Toss with olive oil and a pinch of salt.

Cook the meat: In a skillet over medium heat, brown the ground meat, breaking it up with a spatula. Stir in taco seasoning and a splash of water if needed. Cook 1–2 minutes more until fragrant. Taste and adjust salt.

Preheat the air fryer: Set to 375°F (190°C) for 3 minutes so it’s hot and ready.

Arrange the “chips”: Place pepper pieces cut-side up in the air fryer basket in a single layer. Slight overlap is okay, but avoid stacking too much.

Add toppings: Spoon the cooked meat evenly over the peppers. Sprinkle with shredded cheese. Add jalapeños and olives if using.

Air fry: Cook at 375°F (190°C) for 6–8 minutes, until cheese is melted and bubbling and peppers are just tender. If your air fryer runs hot, begin checking at 5 minutes.

Finish and garnish: Carefully transfer nachos to a platter. Top with red onion, salsa or tomatoes, avocado, and dollops of sour cream. Add cilantro and a squeeze of lime.

Serve immediately: Enjoy while the cheese is melty and the peppers still have a bit of bite.