This Vegetarian Mini Bell Pepper Nachos recipe is the perfect low-carb, low-calorie swap for nachos made with chips. These Healthy Nachos are made with mini bell peppers and kept plant-based by filling them with black beans, cheese, jalapenos, and pico de gallo. They are made on one sheet pan, with just 6 ingredients, and are ready to serve in just 20 minutes.
Mini Bell Pepper Nachos - Vegetarian & Healthy
These Vegetarian Mini Bell Pepper Nachos are so delicious. If you love traditional nachos with tortilla chips but want to try some Healthy Nachos instead, this is the perfect recipe for you. This delightful tray of nacho goodness is filled with all of the familiar flavors in nachos but swaps unhealthy chips with crunchy mini-bell peppers. These are my healthy vegetarian nachos made with mini-bell peppers instead of chips. It is pretty darn delicious in its own right.
And my version is vegetarian too! These nachos also just happen to be low-calorie, low-carb, and gluten-free and I included a vegan and keto nachos option below.
All it takes to assemble these healthy nachos is a bag of mini bell peppers, a can of black beans, fresh pico, and Mexican cheese. You pop the sheet pan or baking sheet in the oven for just 10 minutes and bake until the cheese gets bubbly. You can top them with goodies like cilantro and avocado. You can even customize dipping sauces like salsa, guacamole, or sour cream - plain Greek yogurt. The result is an indulgent tray of nachos that you can actually feel good eating!
Whether you serve these as a party snack, gameday appetizer, or even a fun healthy dinner, everyone will rave at how tasty this fun twist on nachos is.
Are Nachos Healthy?
Regular nachos with chips aren't really that healthy! The chips, even "healthier" ones are still not that great for you and even with healthy toppings, they can only be so healthy. However, these nachos are completely healthy and good for you! Changing out the chips for bell peppers adds more veggies to the meal and gives this tray of nachos a completely guilt-free meal.
Why You'll Love These Vegetarian Mini Bell Pepper Nachos...
- These Vegetarian Mini Bell Pepper Nachos are actually healthy and veggie-packed! It's a great way to add more veggies to your diet
- Traditional nachos might have meat, but mine are kept vegetarian using simple canned black beans instead of beef or chicken. I love how easy the canned black beans are. All I do is rinse them and pile them into the bell peppers. There's no need to take the time to saute lean ground beef, shredded chicken, or ground turkey in a skillet with taco seasoning, salt, and olive oil.
- Mini Bell Peppers are a nutrient-dense food filled with fiber, beta-carotene, Vitamin C, Vitamin A, antioxidants, and more.
- The toppings are simple and tasty! The toppings are fresh pico and sliced jalapenos. The entire pan is then topped with just enough tasty Mexican cheese that melts perfectly in a hot oven.
- The only tricky part about this recipe is cutting the peppers in half. All you do is slice them lengthwise. It takes a little time but it is worth it. These mini-bell peppers are usually sold in plastic bags of assorted colors.
- It's easy and only 6 ingredients!
- This is a versatile recipe that works equally well as an appetizer, tailgate football food, or even a healthy weeknight dinner.
- They are even kid-friendly a great way to get a kid to try bell peppers!
Here's an overview of what you'll need to make this Mini Bell Pepper Nachos recipe, but keep scrolling for the full recipe amounts.
- Mini Bell Peppers: The base for these healthy nachos is Mini Bell Peppers. I find them in a bag in the produce section near the other peppers. They are the perfect size and shape for the nachos. The prep them just wash them and use a sharp knife to cut them in half. If desired you can peel out the white middle part. If you can't find the mini bell peppers, you can use full-size bell peppers, just cut them into similar size pieces, about an inch and a half by 3 inches. The bell pepper pieces work just as well as the mini bell peppers in a pinch.
- Black Beans: Black beans are the substitute I use for regular ground beef or turkey. To prep the black beans, rinse and drain them well.
- Pico de Gallo: Buying pre-made pico de gallo is a great shortcut for this recipe, keeping your prep time short! Since it already has chopped tomato, onion, and cilantro, you can use them instead. If you need to make your own pico de gallo, I included a short recipe below.
- Mexican Cheese: Use your favorite shredded cheese for nachos. Mexican cheese blend, cheddar cheese, or Colby Jack all work. You can even use mozzarella.
- Jalapenos: If you like your nachos spicy, use fresh jalapenos. You can also use pickled jalapenos or leave them off.
- Toppings: Cilantro & Diced Avocado
I love bell pepper nachos with dippers! Try some of these!
- Plain greek yogurt
- Sour Cream
- Fruit Salsa
- Greek Yogurt Chipotle Ranch Dressing
- Avocado Lime Dressing
Are mini bell peppers the same as bell peppers?
Yes! They are just a small variety of bell peppers that only grow to a certain small size. They are sweeter but have the same nutrients as bell peppers. They also have fewer seeds and are tender, making them a great option for these bell pepper nachos.
This is an overview of the instructions to make this Mini Bell Pepper Nachos recipe, but the full detailed printable recipe is below in the recipe card.
- Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. For easy cleanup, you can line it with foil or parchment paper.
- Using a sharp knife, cut the mini bell peppers in half and remove the seeds.
- Lay the mini bell peppers in a single layer on the baking sheet.
- Carefully fill the bell peppers with the toppings including black beans, pico de gallo, and cheese.
- Bake for 5-10 minutes until the cheese melts.
- Remove the baking tray from the oven and add the cold toppings like cilantro, and diced avocado.
- Serve immediately as shown or with some of the dippers listed above.
I love this Vegetarian Mini Bell Pepper Nachos recipe as written, but here are some fun variations.
- Make it Vegan: Leave the cheese off or substitute vegan cheese.
- Make it Keto: Leave off the beans and add more topping ideas below. Beans are not keto.
More Topping Ideas:
- Diced Tomato
- Diced Onion
- Vegetarian Beef Crumbles
- Black Olives
- Green Onions or Scallions
- Chopped Romaine Lettuce
- Refried Beans
- Lime Juice
- Sliced Radishes
- A sprinkling of Taco Seasoning - with ground cumin, garlic powder, oregano, and chili powder
Storage and Leftovers
These Mini Bell Pepper Nachos are best enjoyed fresh out of the oven, but you can store leftovers in the fridge in an airtight container for up to 3 days. I would not recommend freezing these.
You can assemble the nachos ahead of time for making ahead and then bake them when you are ready. I would only do this on the same day, not the day before.
What is a healthy substitute for tortilla chips in nachos?
These mini bell peppers are the perfect substitute for tortilla chips in nachos because they are filled with vitamins and nutrients.
Vegetarian Mini Bell Pepper Nachos - the Perfect Healthy Nachos
Vegetarian Mini Bell Pepper Nachos are pure perfection. These tasty little bites totally hit that nacho craving without all those chips! I promise you are going to love them. The bite-sized pieces are simply irresistible. Sure, I love traditional nachos as much as the next person, but if you need a healthy nachos recipe, start with this one! The taste is so delicious.
I hope you enjoy them as much as my family does.
More Healthy Vegetarian Nachos to Try:
- Sheet Pan Vegetarian Nachos <--- very similar recipe but uses traditional chips.
- Greek Nachos with Tzatziki Sauce
More Healthy Snack, Appetizer & Dips Recipes:
If you make this Vegetarian Mini Bell Pepper Nachos recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Vegetarian Mini Bell Pepper Nachos - Healthy Nachos
- Preheat the oven to 400 degrees.
- Cut the mini bell peppers in half and remove the seeds. Lay skin side down on a sheet pan lined with foil.
- Carefully put the black beans and pico into the bell pepper cups. Top with the cheese and sliced jalapenos.
- Bake for 5-10 minutes or until the cheese starts to melt.
- Serve hot with the toppings!
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