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Bell Pepper Nachos

Mini bell pepper halves topped with black beans and melted cheese then drizzled with sour cream and finished off with jalapeno and cilantro. Serve with guacamole for dipping.

Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 2
Calories 264 kcal

Ingredients

  • 10 mini bell peppers halved and seeded
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup canned black beans rinsed and drained
  • 2 teaspoons minced jalapeno remove seeds and ribs if you prefer less heat
  • 2 teaspoons minced cilantro
  • 2 tablespoons light sour cream
  • 1/4 cup prepared guacamole for serving
  • 1/2 teaspoon taco seasoning

Instructions

  1. Preheat the broiler. Place the pepper halves on a baking sheet lined with foil. Sprinkle the taco seasoning over the peppers.
  2. Divide the beans evenly among the pepper halves, then sprinkle on the cheese.
  3. Broil for 3-4 minutes or until cheese has melted.
  4. Remove from oven. Drizzle the sour cream over the tops of the peppers. You can thin out your sour cream with 1/2 teaspoon of water if it's too thick to drizzle.
  5. Sprinkle the cilantro and jalapeno over the tops of the peppers.
  6. Serve immediately, with guacamole for dipping.
Nutrition Facts
Bell Pepper Nachos
Amount Per Serving
Calories 264 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 33mg 11%
Sodium 359mg 15%
Potassium 632mg 18%
Total Carbohydrates 19g 6%
Dietary Fiber 8g 32%
Sugars 6g
Protein 12g 24%
Vitamin A 96.1%
Vitamin C 229.1%
Calcium 24.5%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.