Stuffed Bell Pepper Nacho Slices

When it comes to satisfying snacks, nachos are a beloved classic. However, the traditional version often leans heavily on chips loaded with cheese and toppings that can be less than healthy. Enter Stuffed Bell Pepper Nacho Slices—a delicious and nutritious twist on the classic dish that not only pleases the palate but also packs a healthy punch. This innovative recipe substitutes crispy tortilla chips with vibrant bell peppers, making for a colorful and nutrient-rich snack that can cater to a variety of dietary preferences. Whether you’re looking for a vegetarian option or a gluten-free treat, these stuffed nacho slices are sure to impress.

Discover a healthier spin on traditional nachos with Stuffed Bell Pepper Nacho Slices. This vibrant recipe swaps out crispy tortilla chips for colorful bell peppers, making a nutritious snack that's perfect for various dietary needs. Filled with a wholesome mixture of quinoa, black beans, fresh veggies, and topped with cheese, these pepper slices are not only delicious but also visually appealing. Ideal for parties, meal prep, or a light dinner, this dish is sure to impress everyone at your table!

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Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans (canned, drained, and rinsed)

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheddar cheese (or a vegan cheese alternative)

1 avocado, diced

1/4 cup fresh cilantro, chopped

Sour cream or Greek yogurt for garnish (optional)

Jalapeño slices for garnish (optional)

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Slice the peppers in half lengthwise to create “boats.”

Make the Filling: In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated with spices.

Stuff the Peppers: Place the halved peppers on a baking sheet lined with parchment paper. Spoon the filling into each pepper half, packing it in gently.

Add Cheese: Sprinkle shredded cheddar cheese generously on top of each stuffed pepper.

Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.

Cool and Slice: Remove the stuffed peppers from the oven and let them cool for a few minutes. Carefully slice each stuffed pepper into desired “nacho” slices.

Serve: Arrange the nacho slices on a serving platter. Top with diced avocado, fresh cilantro, and optional jalapeño slices. Serve with sour cream or Greek yogurt on the side for dipping.

Prep Time, Total Time, Servings:

20 min | 45 min | 4 servings