bell pepper nachos
Bell pepper nachos are a healthy twist on the traditional nachos. Instead of tortilla chips, bell pepper slices serve as the base, topped with cheese, beans, and other delicious toppings for a satisfying snack or appetizer.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 cutting board
- 1 set measuring cups
- 1 serving platter
Ingredients
- 4 medium bell peppers Any color
- 1 cup shredded cheese Cheddar or your choice
- 1 can (15 oz) black beans Rinsed and drained
- 1 cup corn Canned or frozen
- 1 medium tomato Diced
- 1 medium jalapeño pepper Diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bunch fresh cilantro For garnish (optional)
- to taste salsa For serving (optional)
- to taste sour cream For serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the bell peppers and slice them in half lengthwise. Remove seeds and membranes. Arrange the halves on a baking sheet lined with parchment paper.
- In a mixing bowl, combine the black beans, corn, diced tomato, jalapeño (if using), ground cumin, chili powder, salt, and black pepper. Mix well to combine.
- Spoon the bean and corn mixture evenly into each bell pepper half.
- Sprinkle shredded cheese generously on top of the filling in each bell pepper.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a couple of minutes before serving.
- Garnish with fresh cilantro if desired and serve with salsa and sour cream on the side.
Notes
Feel free to customize the toppings based on your preference. You can add cooked ground meat, avocado, or any other toppings you like.
These nachos are perfect for parties or game day snacks. They are colorful, nutritious, and delicious!
To make it gluten-free, ensure that all your ingredients, especially canned items like beans and corn, are certified gluten-free.