Crispy Mini Bell Pepper Nachos Recipe: A Colorful Party Twist

Crispy tortilla chips become the perfect canvas for these mini bell pepper nachos bursting with vibrant colors and zesty flavors.

Small peppers add a delightful crunch that sets this dish apart from traditional nacho recipes.

Every bite promises a delectable mix of melted cheese, fresh herbs, and spicy seasonings.

You’ll feel like a culinary artist assembling these bite-sized flavor bombs.

Colorful and quick to prepare, these nachos work magic as a game-day snack or unexpected party appetizer.

Layers of textures and tastes make this recipe a crowd-pleasing sensation that everyone will devour in minutes.

Dive into this simple yet spectacular dish that turns ordinary ingredients into an extraordinary feast.

Bell Pepper Nacho Elements

• Mini Bell Peppers: Sweet and colorful base for nachos, perfect small bites. Choose firm, vibrant peppers without blemishes.
• Black Beans, Corn: Protein-packed and textured filling for nachos. Select canned or fresh options with no added preservatives.

• Taco Seasoning: Spice blend that adds zesty Mexican-style flavor. Can be homemade or store-bought for convenience.
• Salsa: Fresh and tangy topping that adds moisture and brightness. Prefer fresh or restaurant-style salsa.
• Shredded Cheese: Melty and creamy topping that binds ingredients. Select mild cheddar or Mexican blend.

• Olives: Salty and briny element for extra flavor. Choose pitted black olives.
• Pickled Jalapeños: Adds heat and tang to the nachos. Adjust quantity based on spice preference.
• Green Onions, Cilantro: Fresh herbs that provide color and bright flavor. Chop finely for best distribution.
• Sour Cream, Guacamole: Cool and creamy accompaniments. Homemade or store-bought work well.

Mini Bell Pepper Nachos – Step-by-Step

Step 1: Fire Up the Oven and Spice Blend

Crank the oven to a cozy 350°F.

Grab a baking tray and cover it with parchment paper.

• Chili powder
• Cumin
• Paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper

Step 2: Sizzle the Bean and Corn Medley

Warm a splash of oil in a skillet over medium-high heat.

• Black beans
• Corn kernels
• Prepared taco seasoning

Stir and dance the ingredients around for about 2 minutes to wake up those flavors.

Step 3: Transform Mini Peppers

Slice off the tops of mini bell peppers.

Scoop out the seeds with care.

Arrange the peppers facing upward on the prepared baking tray.

Step 4: Build Colorful Nacho Boats

Generously fill each pepper with the spiced bean and corn mixture.

• Salsa
• Sliced olives
• Pickled jalapeños
• Shredded cheese

Step 5: Bake and Broil to Perfection

Slide the tray into the oven and bake for 10 minutes.

Then, shift the rack to the top position.

Blast the broiler on high and cook for 2 minutes until the cheese bubbles and turns golden brown.

Step 6: Dress and Serve Immediately

• Sliced green onions
• Fresh cilantro

Serve piping hot alongside sour cream and guacamole for an epic flavor explosion.

Bell Pepper Nacho Assembly Tips

• Choose mini bell peppers that are firm, uniform in size, and have thick walls for easier stuffing and better structural integrity.
• Create a custom taco seasoning mix by adjusting salt, chili powder, and cumin to suit your taste preferences, ensuring a personalized flavor profile.
• Use a blend of shredded cheeses like monterey jack and cheddar for optimal melting and rich, creamy texture that covers the peppers evenly.
• Swap black beans with ground turkey or chicken for a protein-packed alternative that keeps the dish low-carb and keto-compatible.
• Line your baking sheet with parchment paper for easy cleanup and to prevent the peppers from sticking to the surface during broiling.

Keeping Mini Bell Pepper Nachos Crunchy After Storage

• Transfer leftover nachos to an airtight container and store in the refrigerator for up to 3 days.
• Preheat oven to 350°F, spread nachos on a baking sheet, and warm for 5-7 minutes until cheese melts and peppers are heated through.
• Skip microwave reheating to prevent peppers from becoming soggy and losing their crisp texture.
• Sprinkle extra cheese or add fresh toppings like cilantro before serving to revive the nachos' original flavor and appearance.

Fresh Bites For Bell Nachos

• Pair with Crisp Mexican Lager: Choose a light, refreshing Mexican beer like Corona or Modelo Especial that complements the spicy, zesty flavors of the nachos without overwhelming the delicate mini peppers.
• Zesty Margarita Match: Create a classic margarita with fresh lime juice, tequila, and a touch of agave nectar to balance the nachos' spiciness and add a bright, citrusy contrast to the rich cheese and beans.
• Cool Cilantro Lime Mocktail: Blend fresh cilantro, lime juice, sparkling water, and a hint of honey for a non-alcoholic option that echoes the dish's fresh herbs and provides a refreshing palate cleanser between bites.
• Tangy Salsa Verde Dipping Sauce: Prepare a homemade salsa verde with tomatillos, green chilies, and fresh cilantro to serve alongside the nachos, enhancing the peppers' natural sweetness and adding an extra layer of zesty flavor.

Bell Pepper Nacho Variants

• Vegetarian Delight: Replace black beans with quinoa or lentils for a protein-packed alternative that maintains the hearty texture.
• Keto-Friendly Version: Swap corn and black beans for cauliflower and ground beef, reducing carbohydrates while keeping the spicy flavor profile.
• Vegan Nachos: Use dairy-free cheese alternatives like nutritional yeast or cashew cheese, and substitute sour cream with cashew cream for a plant-based option.
• Protein Power Variation: Add shredded chicken or turkey instead of beans to create a leaner protein-rich version of the mini pepper nachos.

FAQs

• Are mini bell peppers a healthy alternative to traditional nachos?

Yes, mini bell peppers are low in calories, high in vitamins C and A, and provide a nutritious base compared to traditional tortilla chips, making them a healthier nacho option.

• Can I make these nachos vegetarian or vegan?

Absolutely! This recipe is already vegetarian. For a vegan version, simply substitute dairy cheese with vegan cheese or nutritional yeast, and use plant-based sour cream.

• How do I prevent the mini peppers from becoming soggy?

To keep peppers crisp, drain excess liquid from salsa and beans before adding them. Don’t overfill the peppers, and avoid adding wet ingredients too far in advance of baking.

• What if I can't find mini bell peppers?

You can use regular bell peppers cut into bite-sized pieces or halved. Large peppers might require slight adjustments in cooking time to ensure they’re tender but not mushy.

Mini Bell Pepper Nachos That Are Big On Crunch

• Quick Prep Magic: Whip up these mini bell pepper nachos in just 20 minutes, making them perfect for sudden snack cravings or last-minute gatherings.
• Low-Carb Party Pleaser: Swap traditional tortilla chips with mini bell peppers, creating a healthier, gluten-free alternative that doesn't compromise on flavor or fun.
• Customizable Crowd-Pleaser: Easily adapt the recipe by switching ingredients like beans, cheese, or toppings to suit different dietary preferences and taste buds.
• Kid-Friendly Nutrition Hack: Sneak vegetables into a delicious nacho format that children will love, transforming boring bell peppers into an exciting, cheesy treat they'll actually enjoy eating.

Mini Bell Pepper Nachos Recipe

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4.5 from 35 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Spicy mini bell pepper nachos bring a colorful Mexican-inspired twist to classic snacking. Crisp peppers loaded with cheese, salsa, and zesty toppings deliver a delightful appetizer that will surprise and satisfy your taste buds.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 680g (1 1/2 pounds) mini bell peppers (about 24)
• 2 cups pepper jack cheese, grated
• 1 (14 ounces/398 milliliters) can black beans, drained and rinsed
• 1 cup corn (frozen or fresh)

Taco Spice Mix:

• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper

Toppings and Additional Ingredients:

• 2 teaspoons avocado or olive oil
• 1 cup salsa
• 1/4 cup black olives, sliced
• 1/4 cup pickled jalapeno peppers, chopped or sliced
• 4 green onions, sliced
• Fresh cilantro, for garnish
• Sour cream, for serving
• Guacamole, for serving

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Instructions

1. Craft a flavor-packed spice blend by thoroughly combining ground cumin, chili powder, paprika, salt, and pepper in a mixing vessel.
2. Warm a skillet with olive oil over medium-high temperature, introducing black beans, sweet corn kernels, and the freshly prepared spice mixture. Gently sauté for 2 minutes, allowing ingredients to meld and develop robust flavors.
3. Meticulously trim the tops off mini bell peppers, delicately removing inner seeds and membranes. Arrange peppers with cut sides facing upward on a parchment-lined baking sheet.
4. Generously stuff each pepper cavity with the aromatic bean and corn medley, creating a colorful base for additional toppings.
5. Layer peppers with vibrant salsa, briny sliced olives, zesty pickled jalapeños, and a generous blanket of shredded cheese blend.
6. Slide the loaded tray into a preheated 350°F oven, allowing ingredients to warm and meld for approximately 10 minutes.
7. Transition baking sheet to the uppermost oven rack, activate high-temperature broiler to create a golden, bubbling cheese surface. Monitor closely for 1-2 minutes to prevent burning.
8. Extract nachos from oven, crown with freshly sliced green onions and fragrant cilantro leaves.
9. Present immediately alongside cool sour cream and creamy guacamole for a complete flavor experience.

Notes

• Master the spice blend by toasting whole spices briefly before grinding for a more intense, complex flavor profile.
• Swap black beans with lentils or quinoa to create a protein-packed alternative for vegetarian or gluten-free diets.
• Pat mini peppers dry thoroughly before filling to prevent excess moisture and ensure crispy, not soggy nachos.
• Use dairy-free cheese alternatives like nutritional yeast or vegan cheese shreds for a completely plant-based version of this appetizer.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 6g
• Sodium: 680mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 18g
• Cholesterol: 40mg