Black Bean 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 Mini Bell Pepper Nachos!

Why You’ll Love Mini Bell Pepper Nachos

• The best parts of nachos. You still get the crunch of tortilla chips, but instead, you are crunching on veggies! And you can load them up with all of your favorite toppings.
• But lighter. By using a bag of mini bell peppers instead of chips, you get all the gooey goodness you love, and you still can save room for pizza and wings!
• So versatile. These mini pepper nachos are topped with seasoned black beans to make them vegetarian. But using a dairy free cheese makes them vegan. Yoy can also swap the beans for your favorite meaty taco filling. And regardless of how you make them, you can use any of your favorite toppings to customize them to your tastes. Keep reading for topping ideas and variations.

Recipe 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 recipe, like my Homemade Taco Seasoning. 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. Vegan cheese is also just fine to use.
• Salsa and sour cream: Or any of your favorite nacho toppings.

How to Make Mini Bell Pepper Nachos

• Preparations: Preheat oven to 350°F. Lightly spray a sheet pan with nonstick cooking spray. Toss the drained and rinsed black beans with the taco seasonings.
• Layer the nachos: Place mini pepper 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 melts and the peppers are slightly tender. Serve with sour cream, salsa, or any favorite toppings on top or on the side.

Toppings and Variations for Mini Bell Pepper Nachos

• Sprinkle on top: Try a squeeze of lime juice, or top with minced cilantro and some scallions or red onion.
• Dollop or serve as a dip: Salsa and sour cream are favorites, and you can also have Guacamole or Avocado Lime Crema. You can also drizzle some Cheese Sauce.
• Make them meaty. Instead of beans, top the peppers with about a cup to a cup and a half of your favorite taco filling, like Ground Turkey Tacos, Instant Pot Ground Beef Tacos, or Slow Cooker Salsa Chicken.

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.