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Bell Pepper Nachos Recipe

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3.9 from 4 reviews

Mini bell pepper halves loaded with seasoned black beans and melted cheddar cheese, topped with fresh jalapeno and cilantro, drizzled with light sour cream, and served with creamy guacamole. This quick and colorful appetizer is perfect for snacking or serving at parties, offering a flavorful vegetarian twist on traditional nachos.

Ingredients

Peppers and Toppings

  • 10 mini bell peppers, halved and seeded
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon taco seasoning
  • 2 teaspoons minced jalapeno (remove seeds and ribs for less heat)
  • 2 teaspoons minced cilantro
  • 2 tablespoons light sour cream

For Serving

  • 1/4 cup prepared guacamole

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven broiler and line a baking sheet with foil. Arrange the halved and seeded mini bell peppers cut side up on the baking sheet. Sprinkle the taco seasoning evenly over the peppers.
  2. Add Beans and Cheese: Evenly distribute the rinsed black beans across the pepper halves, then sprinkle shredded cheddar cheese over each one to cover the beans.
  3. Broil to Melt: Place the baking sheet under the broiler for 3 to 4 minutes, watching carefully until the cheese has fully melted and starts to bubble.
  4. Top with Sour Cream: Remove the baking sheet from the oven. Drizzle the light sour cream over the melted cheese and peppers. If your sour cream is too thick to drizzle nicely, thin it by mixing in half a teaspoon of water.
  5. Add Fresh Herbs and Jalapeno: Sprinkle the minced cilantro and jalapeno pieces evenly over the top of the sour cream for a fresh and spicy finish.
  6. Serve with Guacamole: Serve your bell pepper nachos immediately with a side of prepared guacamole for dipping to enhance the flavors and provide a creamy contrast.

Notes

  • Always use a preheated broiler for best melting results.
  • Removing jalapeno seeds and ribs will reduce the heat for a milder dish.
  • Thin out sour cream with a small amount of water if it’s too thick to drizzle elegantly.
  • Cut bell peppers thick enough to support toppings without bending or breaking.
  • You may use regular-sized bell peppers cut into similar-sized pieces instead of mini peppers.
  • Shredding your own cheese yields better melting compared to pre-shredded cheese.
  • For a non-vegetarian option, add cooked ground beef, chicken, or turkey seasoned with taco seasoning.
  • Make it vegan by substituting cheese and sour cream with vegan-friendly alternatives.

Find it online: https://bitezly.com/bell-pepper-nachos-recipe/