Bell Pepper Nachos

Prep time: 5 minutes
Cooking time: 15 minutes
Yield: 8 servings
Serving Size 1 Cup
Nutrition Facts: View Label(s)
Related RecipesRecipe NotesQuick Salsa

Recipe Notes

  • For added flavor, top with chopped cilantro, green onions or black olives!

Ingredients

4
bell peppers
1 cup
salsa
2 teaspoons
seasoning (try a mixture-chili powder, garlic powder, ground cumin, pepper)
2 cups
cooked meat (chopped or shredded), beans or tofu
1 cup
reduced fat shredded cheese

Directions

  1. Preheat oven to 350 degrees.  
  2. Wash bell peppers, remove seeds and cut into bite-sized pieces. Arrange pieces close together in a single layer on a large foil-lined baking sheet.
  3. In a medium bowl, combine salsa, seasonings and meat, beans or tofu.  Spoon the mixture evenly over pepper pieces then top with cheese.
  4. Bake for 15 minutes, or until peppers are heated through and cheese is melted. Serve warm.
  5. Refrigerate leftovers within 2 hours. 

Notes

  • For added flavor, top with chopped cilantro, green onions or black olives!
Last updated: 01/17/17

2 Comments for "Bell Pepper Nachos"

These were a hit at our local food bank. We prepared and cooked them on site with a little toaster oven. The cook time of at least 15 minutes was key to warm and soften the peppers enough to make them chewable with the other softer texture beans, cheese, and salsa. This was also colorful and showed folks new ways to try things. Severl moms said this would be an easy and delicious after school snack.

I prepared this recipe for tasting at a pantry in September when peppers were the featured Food Hero product and used a combination of green, yellow and red bell peppers with a tri-bean blend to add more color and variety. It was very well received!

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