Bell Pepper Nachos
Try this deliciously different way to use bell peppers. Use any color of peppers and any type of beans.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
119
Calories
10g
Protein
10g
Carbs
5g
Fat
3g
Fiber
3g
Sugar
275mg
Sodium
Saturated Fat 2 g · Cholesterol 27 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
bell peppers, any color
4
salsa
1 cup
seasoning
2 teaspoons · try a mixture-chili powder, garlic powder, ground cumin, pepper
cooked chicken, shredded or chopped
1 cup · or tofu -- or try a combination
canned or cooked beans, drained (any type)
1 cup
cheddar cheese, shredded
3/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
Wash bell peppers, remove seeds and cut into bite-sized pieces. Arrange pieces close together in a single layer on a large foil-lined baking sheet.
- 4
In a medium bowl, combine salsa, seasonings and meat, beans or tofu. Spoon the mixture evenly over pepper pieces. Top with cheese.
- 5
Bake for 15 minutes, or until peppers are heated through and cheese is melted. Serve warm.
Notes
- •Try topping with chopped green onions or black olives.
- •Try adding cilantro on top for more flavor.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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