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Vegetarian Mini Bell Pepper Nachos recipe

Vegetarian Mini Bell Pepper Nachos recipe

Low carb and gluten-free this Vegetarian Mini Bell Pepper Nachos recipe is the perfect healthy swap for nachos.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Dinner
Cuisine American, Mexican
Servings 2
Calories 422 kcal


  • 16 ounces mini bell peppers
  • 1 can black beans, rinsed and drained
  • ½ cup pico de gallo
  • 1 cup reduced fat shredded Mexican Cheese, vegan option in notes
  • 1 jalapeno, sliced
  • toppings: green onion, greek yogurt, guacamole, cilantro, extra pico or salsa.


  • 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.


Calories: 422kcalCarbohydrates: 54gProtein: 27gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 844mgPotassium: 974mgFiber: 16gSugar: 15gVitamin A: 7771IUVitamin C: 301mgCalcium: 691mgIron: 4mg
Keyword Vegetarian Mini Bell Pepper Nachos recipe
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!