Description
Mini Pepper Nachos are a fun and flavorful snack that combines fresh mini bell peppers with the classic nacho toppings. Perfect for a quick appetizer or game day snack.
Ingredients
Units
Scale
- 12 mini bell peppers, halved and deseeded
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños
- 1/4 cup sour cream
- 1/4 cup guacamole
- 1 tablespoon chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice mini bell peppers in half and remove the seeds.
- Place the pepper halves on a baking sheet and drizzle with olive oil, then season with salt and pepper.
- Top each pepper half with shredded cheddar cheese, black beans, diced tomatoes, and sliced jalapeños.
- Bake for 10-12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with sour cream, guacamole, and chopped cilantro.
- Serve immediately and enjoy!
Notes
- Feel free to customize the toppings with your favorite nacho ingredients.
- For a spicier version, add extra jalapeños or hot sauce.
- These can be made ahead and stored in the refrigerator before baking.
Nutrition
- Serving Size: 2 mini pepper halves
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg