Skip to main content

Bell Pepper Nachos

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 pieces are topped with beans, salsa and cheese for a variation on classic nachos.
Prep time: 5 minutes
Cook time: 15 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

4 bell peppers
1 cup salsa (try Food Hero's Salsa Roja or Salsa Verde)
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

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.  
  3. 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.
  4. In a medium bowl, combine salsa, seasonings and protein.  Spoon the mixture evenly over pepper pieces. Top with cheese.
  5. Bake for 15 minutes, or until peppers are heated through and cheese is melted. Serve warm.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try topping with chopped green onions or black olives.
  • Try adding cilantro on top for more flavor.

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!

You might also like...

Recipes A to Z (without photos)

Cucumber Yogurt Dip
Yogurt dip served with a plate of sliced vegetables.

Cucumber Yogurt Dip

Quick and flavorful dip with Greek yogurt, mint and garlic. Perfect for snacks and party appetizers!
Prepare:
15 minutes
Makes:
1 ¼ cup
Cherry Scones
Photo of Cherry Scones

Cherry Scones

Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
Pork Chili
Medium bowl of pork, bean and vegetable soup.

Pork Chili

This pork and bean chili recipe is great for a hearty weekday meal.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
5 cups
Black Bean Brownies (without flour)
Black bean brownies on a plate.

Black Bean Brownies (without flour)

Black beans are the special ingredient in these moist and not-too-sweet brownies.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
16 pieces
Whole-Wheat Quick Bread
Photo of Whole Wheat Quick Bread

Whole-Wheat Quick Bread

Warm and comforting whole wheat bread in about an hour.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
16 pieces
Baked Apple and Cranberries
Four cored apples filled with cranberries, butter and brown sugar are baked, broiled and displayed on a serving plate.

Baked Apple and Cranberries

Warm apples and cinnamon combined with sweet-tart cranberries make this flavorful low-sugar dessert!
Prepare:
5 minutes
Cook:
5 minutes
Makes:
1 Apple
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.