Bell Pepper Nachos

These delicious Bell Pepper Nachos are the perfect party appetizer … the perfect bite-sized treat that’s easy to make!

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Are you a big football fan? I have to admit that I’m not.

However, I did grow up just outside of Green Bay, Wisconsin, home to some of the most die hard fans around. In fact, I remember driving around Green Bay (a city of about 100,000 people) many times on game day, and there would literally be like 3 cars on the road!

It’s impossible to grow up in Wisconsin without bleeding a little green and gold. So I do have to rep for the Packers whenever I have the chance, like today.

I’ve joined together with my favorite bloggers to bring you 64 awesome tailgating recipes! We’re each representing a different team (mine is the Packers, of course). Make sure to scroll to the bottom of the post for every mouthwatering recipe.

My tailgating recipe was inspired by these gorgeous mini bell peppers!

Bell Pepper Nachos

Don’t those peppers look adorable and delicious? They’re also the perfect size for stuffing.

Since one of my favorite game day treats is nachos, I immediately decided to make Mini Bell Pepper Nachos.

It was a very good decision, because these cuties are delicious!

I love how bright and colorful these Mini Bell Pepper Nachos are.

I’m definitely someone who eats with my eyes first, and these nachos are gorgeous, as well as tasty!

You’re going to love this easy recipe, the highlight of which is a rich, cheesy filling. Since I’m representing the Packers, there had to be plenty of cheese, right?

How to Make Bell Pepper Nachos

You’ll start by cutting the peppers in half and removing the seeds.

Place the peppers in a single layer on a baking tray (or two).

Next, you’ll mix together the filling.

It’s is a finger-licking good mixture of cheddar and cream cheeses, black beans, corn, green onions, spices, and pickled jalapenos. So delicious and so easy to make.

Feel free to add more or less jalapenos to taste, leave them out all together, or replace them with milder canned green chilies. You’ll sprinkle on more cheese (of course) before baking the peppers until hot.

Fill the peppers, then sprinkle them with cheese. Then, bake.

If you’re tailgating with these Mini Pepper Nachos, you have a couple options. On a hot day, you could serve them cold. Trust me, I popped a few in my mouth before they even hit the oven, and they were delicious!

You could also place the stuffed peppers in a wire grill basket, then cook them on a hot grill until heated through. I wouldn’t place the peppers directly on the grill, only because they’d fall through the grates.

And then there are the toppings! After you remove the peppers from the oven or grill, they get sprinkled with tomatoes, avocado, fresh cilantro, and jalapeno slices.

Add some salsa for dipping, and it’s time to eat. They’d be perfect paired with my Easy Beergaritas or my Spicy Palomas … yum!

Like most nachos, these Mini Bell Pepper Nachos are messy. So grab some napkins and dig in!

Print

Mini Bell Pepper Nachos

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

These delicious Mini Bell Pepper Nachos are the perfect party appetizer!

Course: Appetizer

Cuisine: Mexican, Tex Mex

Keyword: bell pepper nachos, mini bell pepper nachos, mini pepper nachos

Servings: 8 to 10 servings

Calories: 280 kcal

Author: Ginnie

Ingredients

• nonstick cooking spray
• 1 pound mini peppers
• 6 ounces cream cheese, at room temperature
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• 2 large green onions
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup corn
• 2 tablespoons chopped pickled jalapenos
• salt

For Serving:

• 1 plum tomato, seeded and diced small
• 1 avocado, diced
• 1/4 cup chopped cilantro
• picked or fresh jalapeno slices, to taste
• salsa

Instructions

1. Preheat oven to 375 degrees. Spray a large baking sheet with cooking spray.
2. Remove tops from peppers, slice in half, and seed.
3. Place peppers on baking sheet and set aside.
4. Mix cream cheese, cheddar (reserve 1/2 cup), and spices until well combined.
5. Thinly slice green onion. Set aside 1/2 of the green tops for later.
6. Add green onion, black beans, corn, and jalapenos to cream cheese. Mix well and season to taste with salt.
7. Fill peppers with cream cheese mixture, then sprinkle with reserved cheese.
8. Bake peppers for about 10 minutes or until hot.
9. Serve peppers sprinkled with tomato, avocado, cilantro, jalapeno slices, and green onions with a side of salsa for dipping. Enjoy!

Love these Mini Pepper Nachos and want more?

Now that I’ve wet your appetite with my Mini Bell Pepper Nachos, check out these amazing recipes from my fellow bloggers, too.

Spicy Mexican Cheese Dip by 2 Cookin Mamas
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Skillet Sausage Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
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This post is in no way sponsored, endorsed, or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans, and we want to share our love for our teams, the game, and the food that brings us all together on game day.