Bell Pepper Nachos

Name: Bell Pepper Nachos
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 8 cups
Ingredients: 4 bell peppers1 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 meat (chopped or shredded); beans or tofu (try a combination)¾ cup shredded or crumbled cheese

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 meat (chopped or shredded), beans or tofu (try a combination)

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 meat, beans or tofu. 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.

Featured in a Food Hero Monthly

Comments

Submitted by RubyRed on Thu, 04/02/2020 - 12:09

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.

Submitted by lkraemer on Mon, 12/07/2015 - 15:35

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.

Submitted by Jennifer Pettit on Thu, 11/12/2015 - 12:05

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!