Vegetarian Mini Bell Pepper Nachos - Healthy Nachos
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.
Ingredients
- 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.
Instructions
- 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!
Notes
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.
Make Ahead
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.
To make vegan use dairy-free cheese or omit and add extra avocado on top after they bake.
Nutrition
Calories: 422kcalCarbohydrates: 54gProtein: 27gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 844mgPotassium: 974mgFiber: 16gSugar: 15gVitamin A: 7771IUVitamin C: 301mgCalcium: 691mgIron: 4mg
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