These Mini Pepper Nachos are a healthier twist on traditional nachos. They are loaded with delicious toppings like black beans, corn, avocado, and cheese, making them a perfect appetizer or snack for any occasion. Plus, they're baked to perfection for a crispy texture.
Ingredients: 12 mini bell peppers, halved and seeds removed. 1 cup canned black beans, drained and rinsed. 1 cup frozen corn, thawed. 1 avocado, diced. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup salsa. 1 lime, cut into wedges. Salt and pepper to taste.
Instructions: Set the oven temperature to 375F 190C. With the cut side facing up, place the mini bell pepper halves on a baking sheet. Combine the black beans, corn, diced tomatoes, diced red onion, diced avocado, and shredded cheddar cheese in a bowl. Place the bean and vegetable mixture into each half of a mini bell pepper. Bake for 15 to 20 minutes in a preheated oven, or until the cheese is bubbling and melted and the peppers are soft. After taking the pepper nachos out of the oven, top with chopped cilantro. Along with lime wedges, salsa, and sour cream on the side, serve the mini pepper nachos hot. Add salt and pepper according to your taste, then savor!
Prep Time: 15 minutes
Cook Time: 20 minutes
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