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Nachos have long held a special place in the hearts (and stomachs) of snack enthusiasts around the world. Traditionally made with crispy tortilla chips piled high with cheese, jalapeños, and a variety of toppings, nachos provide a delightful combination of flavors and textures. However, as health-conscious eating becomes more prevalent, many are seeking alternatives that maintain the essence of classic nachos while offering a lighter twist. Enter stuffed mini bell pepper nachos—a vibrant and wholesome version of this beloved snack that not only satisfies cravings but also looks stunning on any platter.

Stuffed Mini Bell Pepper Nachos

Discover a vibrant and healthier twist on traditional nachos with stuffed mini bell pepper nachos! These colorful, bite-sized beauties are filled with your choice of protein, black beans, corn, and topped with melted cheese. Perfect for parties, game nights, or cozy evenings, they cater to various dietary preferences, including vegetarian and gluten-free options. Easy to make and delightful to serve, they’re a delicious way to enjoy a classic snack while nourishing your body.
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Ingredients
  

12 mini bell peppers (assorted colors)

1 cup cooked ground beef or turkey (or a plant-based substitute)

1 cup black beans, drained and rinsed

1 cup corn, fresh or frozen

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

1 tsp taco seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1 cup salsa

1/4 cup sour cream or Greek yogurt (optional for serving)

Fresh cilantro, chopped (for garnish)

Jalapeño slices (optional, for extra heat)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the mini bell peppers in half lengthwise and carefully remove the seeds. Arrange the halved peppers on a baking sheet, cut side up.

      Cook the Filling: In a skillet over medium heat, add the cooked ground meat (or substitute) and black beans. Stir in the corn, taco seasoning, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes until heated through.

        Stuff the Peppers: Spoon the filling mixture into each mini bell pepper half, pressing down slightly to pack the filling in.

          Cheese It Up: Sprinkle the shredded cheese evenly over the top of the stuffed peppers.

            Bake: Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the cheese is melted and bubbly and the peppers are tender.

              Serve: Remove the stuffed mini bell pepper nachos from the oven. Drizzle with salsa, add dollops of sour cream or Greek yogurt if using, and garnish with fresh cilantro and jalapeño slices if desired.

                Enjoy: Serve warm as a vibrant and flavorful appetizer or snack!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6