Low carb and gluten-free this Vegetarian Mini Bell Pepper Nachos recipe is the perfect healthy swap for nachos.
Preheat the oven to 450 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!
To make vegan use dairy-free cheese or omit and add extra avocado on top after they bake.