Mini Sweet Pepper Nachos
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 people
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Calories
501 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mexican
Mini Sweet Pepper Nachos
Description
This recipe layers a prepared taco meat mixture—seasoned with cumin, paprika, and kosher salt and combined with black beans and corn—on halved sweet mini peppers. Additional toppings include sliced black olives, diced Roma tomatoes, and shredded cheddar cheese. The assembled peppers are baked at 350°F until the cheese melts and the peppers soften slightly, creating a contrast of textures and flavors.
The sweet mini peppers provide a crisp, fresh bite that complements the savory, well-spiced meat and beans, while the cheese adds richness. Fresh cilantro garnish adds a final herbal note. The dish is an alternative to traditional nachos using chips and can be customized with other toppings like jalapeños, pico de gallo, guacamole, or sour cream as noted.
This snack or appetizer is suitable for using leftover taco meat, and the recipe suggests making your own taco seasoning for added control over flavor. Melting cheese over the assembly in the oven brings the components together with a creamy texture and deeper flavor.
Ingredients
- 1 - 1 1/2 lb sweet pepper sliced lengthwise in half and seeds removed, mini
- 1 cup corn fresh, canned, or frozen.
- 1 cup black beans
- 1 1/2 -2 cups cooked taco meat see notes to make your own, leftover
- 1/2 teaspoon cumin
- ¼ tsp kosher salt
- 1/4 teaspoon paprika
- 1 cup black olives sliced
- 2 Roma tomato diced
- 2 cups cheddar cheese
Instructions
- Pre-heat oven to 350 degrees.
- Heat leftover taco meat in a skillet with beans, corn, paprika, cumin, and salt. Stir to mix and cook for 3-4 minutes until meat is fully heated.
- Line baking sheet with 1/2 of the mini peppers and then spoon on taco meat, bean, and corn mixture. Add fresh tomatoes (or pico), sliced olives, and 1/3 shredded cheese. Repeat with remaining peppers, meat mixture, tomatoes, olives, and cheese.
- Add to oven and bake for 10-15 minutes until cheese is melted and pepper are softened.
- Top with fresh cilantro and enjoy!
Notes
- Use homemade taco seasoning and cook ground beef for fresh taco meat if desired.
- Customize toppings by adding jalapeños, pico de gallo, guacamole, or sour cream.
- Try different cheeses or mozzarella for different flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 741mg | 31% |
| Potassium | 859mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 6668IU | 133% |
| Vitamin C | 246mg | 273% |
| Calcium | 322mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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