These broiled mini bell pepper nachos are the perfect bite-sized snack for any gathering. With vibrant colors and delightful flavors, they bring a fun twist to classic nachos. Whether it’s game day or a cozy movie night, these are sure to impress!
Why I Love This Recipe
I stumbled upon this recipe during a summer get-together when I wanted something light yet satisfying. The mini bell peppers caught my eye, and with just a few ingredients, I crafted a dish that was both delicious and easy to make. The joy of sharing these vibrant nachos with friends made the experience even better.
Why You’ll Love It Too
- Quick to prepare in under 20 minutes
- Simple ingredients you likely have at home
- Family-friendly, customizable for picky eaters
- Packed with flavor and nutrition
- A lighter twist on traditional nachos
Ingredient Notes
You’ll need 1 cup of shredded cheddar cheese, 2 tablespoons of taco seasoning, 1 pound of mini bell peppers, and 1/2 cup of black beans. For cheese, I recommend using sharp cheddar for extra flavor. If you’re out of taco seasoning, a mix of cumin, paprika, and chili powder works well. Canned black beans are convenient, but you can also use cooked lentils for a vegetarian option.
Step-by-Step Instructions
- Halve the mini bell peppers lengthwise and remove the seeds. Place them cut-side up on the baking sheet.
- In a bowl, combine black beans and taco seasoning, then spoon the mixture into each pepper half.
- Top each stuffed pepper with shredded cheddar cheese evenly.
- Broil for about 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid burning.
- Remove from the oven and let cool slightly before serving. Enjoy warm!.
Things I’ve Learned
These nachos are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. When reheating, use the broiler or microwave until warmed through. If you want to prep ahead, stuff the peppers and store them uncooked in the fridge until you’re ready to broil. This prevents sogginess and keeps them fresh!
FAQs
Q: Can I substitute any of the ingredients?
A: Yes, most ingredients can be substituted with similar alternatives while maintaining the overall flavor profile.
Q: Can I make this vegan?
A: Yes, substitute any dairy products with plant-based alternatives and ensure all ingredients are vegan-friendly.
Q: How should I store leftovers?
A: Store covered in the refrigerator for up to 3 days for best quality and freshness.
Four-Ingredient Broiled Mini Bell Pepper Nachos
Ingredients
- 1 cup shredded cheddar cheese
- 2 tablespoons taco seasoning
- 1 pound mini bell peppers
- 1/2 cup black beans
Instructions
- Preheat your broiler and line a baking sheet with foil for easy cleanup.
- Halve the mini bell peppers lengthwise and remove the seeds. Place them cut-side up on the baking sheet.
- In a bowl, combine black beans and taco seasoning, then spoon the mixture into each pepper half.
- Top each stuffed pepper with shredded cheddar cheese evenly.
- Broil for about 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid burning.
- Remove from the oven and let cool slightly before serving. Enjoy warm!
This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!
