A great recipe to get the whole family involved! This unique and healthy take on nachos can be ready in under 30 minutes.
Bell Pepper Nachos
Ingredients
4 bell peppers
2 teaspoons seasoning (try a mixture-chili powder, garlic powder, ground cumin, black pepper)
2 cups cooked protein (beans, tofu, or chopped or shredded meat or chicken)
¾ cup shredded or crumbled cheese
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Rinse 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.
- In a medium bowl, combine salsa, seasonings and protein. Spoon the mixture evenly over pepper pieces. Top with cheese.
- Bake for 15 minutes, or until peppers are heated through and cheese is melted. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Try topping with chopped green onions or black olives.
- Try adding cilantro on top for more flavor.
You might also like...
Salmon Salad Mix
Salmon Salad Mix
A delicious and vitamin-packed alternative to tuna salad, this salmon salad is made with tangy pickles, low-fat yogurt and a bit of creamy mayonnaise.
Prepare:
10 minutes
Makes:
1 ½ cup
Baked Tomatoes with Cheese
Baked Tomatoes with Cheese
A great summer recipe for your garden tomatoes! Easy-to-make appetizer or snack!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
8 slices
Brocco Poppers
Brocco Poppers
A fun and unique way to add more veggies to your day. A tasty snack or appetizer!
Prepare:
20 minutes
Cook:
15 to 20 minutes
Makes:
20 pieces
Fresh Veggie Pizza
Fresh Veggie Pizza
A fun version of pizza on English muffins, with cream cheese, fresh veggies and tangy parmesan. A great meal to make with the whole family!
Prepare:
10 to 15 minutes
Makes:
8 muffin halves
Refrigerator Pickled Cucumbers
Refrigerator Pickled Cucumbers
Make your own crispy pickles at home with this simple recipe.
Prepare:
20 minutes
Makes:
1 pint
Broccoli Cheddar Soup
Broccoli Cheddar Soup
This cheesy and veggie-filled soup is perfect for lunch or dinner any time of year.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Cups
Comments
This is one of my favorite recipes, it is quick, easy and so very tasty. I had originally done this recipe with my Community Transition Group and all of the students enjoyed this. It soon became a yearly favorite that the students would tell the others about this recipe.
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!