Mini Pepper Nachos

Why You’ll Love This Recipe

Mini Pepper Nachos are a fun and healthy twist on the classic nachos, using mini bell peppers as the base instead of chips. These bite-sized nachos are loaded with all the cheesy, savory goodness you love, but with a crunchy, low-carb pepper base. Perfect for a snack, appetizer, or light meal, these mini pepper nachos are a colorful, nutrient-packed treat that everyone will enjoy!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8-10 mini bell peppers (assorted colors)
• 1/2 cup shredded cheddar cheese (or Mexican blend cheese)
• 1/4 cup black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup sliced jalapeños (optional, for heat)
• 1/4 cup salsa
• 1 tablespoon sour cream or Greek yogurt (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Directions

1. Prepare the mini peppers: Preheat your oven to 375°F (190°C). Slice the mini bell peppers in half lengthwise and remove the seeds and membranes.
2. Assemble the nachos: Place the halved mini peppers on a baking sheet lined with parchment paper, cut-side up. Evenly distribute the black beans, diced red onion, and sliced jalapeños (if using) over the peppers.
3. Top with cheese: Sprinkle the shredded cheese evenly over the mini peppers.
4. Bake: Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly, and the peppers are slightly softened.
5. Serve: Remove from the oven and top with a dollop of sour cream or Greek yogurt, a spoonful of salsa, and a sprinkle of fresh cilantro. Add salt and pepper to taste and serve immediately.

Servings and Timing

This recipe serves 2-4 people.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Variations

• Add protein: Top the mini peppers with seasoned ground turkey, chicken, or blackened shrimp for extra protein.
• Vegan version: Omit the cheese and use a dairy-free cheese alternative, or top with guacamole and extra veggies for a vegan version.
• Spicy kick: Add more jalapeños or drizzle with hot sauce for a spicier version.
• Other toppings: Try adding diced tomatoes, avocado slices, or a sprinkle of olives for extra flavor.

Storage/Reheating

These mini pepper nachos are best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to warm through.

FAQs

Can I use regular bell peppers instead of mini peppers?
Yes, you can use regular bell peppers, but you may want to cut them into smaller pieces to create individual nacho “boats.”

Can I make these nachos ahead of time?
While the peppers are best when fresh, you can prepare the toppings ahead of time and assemble them just before baking.

Can I make these nachos spicier?
Yes! Add more jalapeños, sprinkle some red pepper flakes on top, or drizzle with your favorite hot sauce for extra heat.

Are these nachos gluten-free?
Yes, mini pepper nachos are naturally gluten-free, making them a great option for those with dietary restrictions.

Conclusion

Mini Pepper Nachos are a healthier and fun alternative to traditional nachos, offering all the deliciousness of cheesy nachos without the carbs. With the crunchy bell peppers, melted cheese, and savory toppings, these bite-sized nachos are perfect for any occasion. Whether you’re serving them as a snack, appetizer, or light meal, these mini nachos are sure to be a hit!

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