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...
Frozen Raspberry Banana Yogurt
Frozen Raspberry Banana Yogurt
Sweet-tart raspberries and creamy yogurt combine to make a refreshing and tasty drink.
Prepare:
5 minutes
Makes:
2 cups
Stovetop Quinoa
Stovetop Quinoa
This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 Cups
Meatball Soup
Meatball Soup
A hearty meatball soup loaded with veggies, Italian herbs and flavorful broth.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
9 cups
Tabouli Bulgur Wheat Salad
Tabouli Bulgur Wheat Salad
Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
Corn and Tomato Salad
Corn and Tomato Salad
Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.
Prepare:
5 minutes
Makes:
3 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!