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You can enjoy a fun party appetizer and still pack in plenty of veggies when you snack on a sheet pan full of these Black Bean Bell Pepper Nachos. Load mini bell peppers with seasoned black beans, plenty of cheese, and your favorite toppings and dips, for vegetarian and gluten free game day party food that will have everyone reaching for more.
Mini Bell Pepper Nachos
Whether it’s a party with the family or watching the game with friends, we all know the best part of a celebration might just be the snacks. Who doesn’t love appetizers?
But when it comes to football food, sometimes it can be a little heavy and greasy. Guess what? I’ve got the solution. And this time it’s not my favorite kitchen appliance, like these Air Fryer Chicken Taquitos.
It’s Bell Pepper Nachos! You still get the crunch of tortilla chips, but instead, you are crunching on veggies!
Grab a bag of those mini bell peppers, slice them in half, and load them up with all of your favorite toppings before popping them in the oven to make the cheese all nice and melty. So you get all the gooey goodness you love, and you still can save room for pizza and wings!
Ingredients
- Mini sweet bell peppers:Slice them in half lengthwise, then remove the seeds.
- Black beans: One can, drained and rinsed.
- Taco seasoning: You can use your favorite homemade taco seasoning, like the one in this Instant Pot Ground Beef Tacos recipe. Or pick up one from the grocery store. Try McCormick Premium Taco Seasoning, especially if you need a gluten free option.
- Grape tomatoes: Cut them in half.
- Sliced jalapenos: These are optional, depending on how spicy you like it. You can use fresh or canned.
- Shredded cheese: I like sharp cheddar cheese, but you can also use Monterey Jack or a Mexican blend.
- Salsa and sour cream: Or any of your favorite nacho toppings.
How to Make Black Bean Bell Pepper Nachos
Preparations: Preheat oven to 350°F. Lightly spray sheet pan with nonstick cooking spray. Toss the drained and rinsed black beans with the taco seasonings.
Layer the nachos: Place mini peppers halves on the baking sheet. Fill with the black beans, top with grape tomatoes, jalapenos, and cheese.
Bake and serve: Bake at 350°F for 12-15 minutes or until the cheese meals and the peppers are slightly tender. Serve with sour cream, salsa, or any favorite toppings on top or on the side.
Toppings for Mini Bell Pepper Nachos
- Salsa
- Sour cream
- Guacamole or Avocado Lime Crema
- Cilantro
- Limes
- Scallions or red onion
Can you make bell pepper nachos in advance?
Mini pepper nachos are best eaten right away. But they can be assembled on the sheet pan, covered, and stored in the refrigerator for several hours until you are ready to bake them.
Are they low carb?
With the black beans, these mini bell peppers are gluten free, but not keto-friendly. You can make keto bell pepper nachos by omitting the beans and adding extra veggies and cheese, and maybe even some avocado for a vegetarian option. Or cook about a pound of your favorite taco meat (beef, turkey, chicken, etc.) and use it in place of the beans.
My Favorite Sheet Pans
The baking sheets from Nordicware are workhorses in my kitchen. Whether I am baking cookies, roasting vegetables, or making sheet pan nachos, these are the ones I use. They are thick so they don’t warp, but not too heavy. And with just a bit of oil or cooking spray or a sheet of parchment paper, sticking is never and issue and cleanup is a breeze.
Vegetarian Bell Pepper Nachos
Ingredients
- 1 pound bag of mini sweet bell peppers, sliced lengthwise, remove seeds
- 15 ounce can black beans, drained and rinsed
- 2 teaspoons taco seasoning, homemade or store bought
- 1 cup grape tomatoes, halved
- ¼ cup sliced jalapenos, optional
- 2 cups (8 ounces) shredded cheddar cheese, Monterey Jack, or a Mexican blend
- Sour cream and salsa or your favorite toppings and dips, for serving
Instructions
- Preheat oven to 350°F. Lightly spray sheet pan with nonstick cooking spray. Place mini peppers halves on the baking sheet.
- Place the drained and rinsed black beans in a small bowl, add the taco seasoning, and toss to coat. Fill the pepper halves with the black beans.
- Top each pepper with one or two grape tomatoes halves and a jalapeño slice, if using. Scatter the cheese over the top of the peppers.
- Bake at 350°F for 12-15 minutes or until the cheese meals and the peppers are slightly tender.
- Serve with your favorite toppings, such as sour cream, salsa, cilantro, etc.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
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