bell pepper nachos
These bell pepper nachos are a healthy and colorful twist on traditional nachos. Instead of tortilla chips, we use fresh bell pepper slices that are topped with gooey cheese, black beans, and your favorite nacho toppings, making them a fun and nutritious appetizer or snack.
Equipment
- 1 baking sheet
- 1 parchment paper (optional)
- 1 mixing bowl
- 1 oven
- 1 cutting board
- 1 knife
Ingredients
- 4 pieces bell peppers Any color.
- 1 cup shredded cheese Cheddar or a blend.
- 1 can (15 oz) black beans Rinsed and drained.
- 1 cup corn kernels Fresh, frozen, or canned.
- 1 piece jalapeño Sliced (optional).
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- fresh cilantro Chopped for garnish.
- sour cream or Greek yogurt For serving.
- salsa For serving.
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Slice the peppers lengthwise to create 'chips.'
- Arrange the bell pepper slices on a baking sheet lined with parchment paper, if desired.
- In a mixing bowl, combine the black beans, corn, ground cumin, smoked paprika, salt, and pepper. Stir until well mixed.
- Evenly distribute the black bean mixture over the bell pepper slices.
- Sprinkle shredded cheese over the top of each bell pepper slice.
- If using jalapeños, add slices on top of the cheese for added spice.
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Remove from oven and garnish with fresh cilantro. Serve hot with sour cream or Greek yogurt and salsa on the side.
Notes
Feel free to customize your nachos with toppings such as diced tomatoes, avocado, olives, or green onions.
To add more protein, consider adding grilled chicken or ground turkey to the black bean mixture.
These nachos are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.