Description
A fun and healthier twist on traditional nachos, using mini bell peppers as the base instead of chips. Topped with melted cheese, savory toppings, and a zesty salsa, these mini pepper nachos make for a great appetizer or snack.
Ingredients
Units
Scale
- 12 mini bell peppers, halved and seeded
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup sliced black olives
- 1/2 cup salsa
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 tablespoon sour cream (optional)
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice the mini bell peppers in half and remove the seeds. Arrange the pepper halves cut-side up on the baking sheet.
- Drizzle the peppers with olive oil and season with a little salt and pepper.
- Top each pepper half with a spoonful of black beans, followed by a sprinkle of shredded cheddar cheese, red onion, and black olives.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Remove from the oven and top with salsa, fresh cilantro, and a dollop of sour cream (if desired).
- Serve immediately and enjoy your mini pepper nachos!
Notes
- You can add other toppings like jalapeños, diced tomatoes, or guacamole for extra flavor.
- For a vegan version, use dairy-free cheese and skip the sour cream.
- These mini pepper nachos can be served as a snack, appetizer, or even a light meal!
Nutrition
- Serving Size: 3-4 mini nacho bites
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg