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–+ servings
a picture of pepper nachos on a white plate

Mini Bell Pepper Nachos

Mini bell pepper nachos is perfect for a quick dinner or an appetizer
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Course: Appetizer
Cuisine: American/Mexican
Keyword: Mini Bell Pepper Nachos
Servings: 4
Calories: 347kcal

Mini Bell Pepper Nachos

Equipment

Scale this Recipe 4

Ingredients

  • 1 Tablespoon Olive Oil
  • 1/2 Pound Ground Beef
  • 1 Clove Garlic Chopped
  • 1/2 Cup Onions
  • 1 Tablespoon Chili Powder
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Cup Tomatoes Diced
  • 1 Jalapeno Pepper Chopped
  • 2/3 Cup Black Beans Canned & Drained or Cooked
  • 4 Ounces Cheddar Cheese Shredded
Find an Ingredient Substitute

Instructions

  • Preheat the oven to 375 degrees f
  • Rinse and dry the peppers, remove the stems and cut them in half vertically. Remove the seeds and core by scooping them out with a spoon, and place them on a parchment-lined baking sheet and set them aside.
  • Heat 1 Tablespoon Olive Oil in a heavy skillet over medium heat. Once it's hot add 1/2 Pound Ground Beef , 1 Clove Garlic, 1/2 Cup Onions and cook until almost cooked through.
  • Stir in 1/2 Cup Tomatoes, 1 Jalapeno Pepper, 1 Tablespoon Chili Powder, and 1/2 Teaspoon Ground Cumin. Reduce the heat to low, cover and simmer for 5 to 10 minutes and stir in 2/3 Cup Black Beans. Stir to combine all of the ingredients .
  • Use a spoon to add the ground beef filling to each prepared pepper half. Top with 4 Ounces Cheddar Cheese.
  • Bake for 15 minutes until cheese melts and peppers become soft when pierced with a fork.

Notes

Store leftovers in the refrigerator for up to three days. Reheat in the microwave or oven.
Substitutes: swap ground chicken or turkey with ground beef, poblano pepper with jalapeno for a milder version, replace chili powder and cumin with 1 tablespoon taco seasoning.
Recipe Tips
    • Avoid overfilling of peppers to prevent spillage while they are baking
    • To prevent the peppers from falling over while baking, use a sharp knife to shave off a portion of the curve on the bottom of the peppers.
    • Allow the peppers to cool off briefly before transferring to a serving platter. This will make handling the peppers easier.
    • If the pepper stems are sturdy, leave them on the peppers to make them easy to pick up.
 

Nutrition

Calories: 347kcal | Carbohydrates: 11g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 259mg | Potassium: 402mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 8mg | Calcium: 234mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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