Bell Pepper Nachos
These delicious Mini Bell Pepper Nachos are the perfect party appetizer!
Servings: 8 to 10 servings
Calories: 280kcal
Ingredients
- nonstick cooking spray
- 1 pound (454 grams) mini peppers
- 6 ounces (170 grams) cream cheese, at room temperature
- 1 ½ cups shredded sharp cheddar cheese, divided
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 2 large green onions, thinly sliced
- 1 (15-ounce / 425 gram) can black beans, drained and rinsed
- ½ cup corn
- 2 tablespoons chopped pickled jalapeños
- kosher salt
For Serving:
- 1 large plum tomato, seeded and diced small
- 1 avocado, diced
- ¼ cup chopped cilantro
- picked or fresh jalapeño slices, to taste
- salsa
Instructions
- Preheat oven to 375 degrees. Spray a large baking sheet with cooking spray.
- Slice tops off peppers, then cut in half and pull out seeds. Place on baking sheet (cut side up). Set aside.
- Mix cream cheese, cheddar (reserve ½ cup), and spices until well combined.
- Stir green onions (reserve ½ of green tops), black beans, corn, and jalapeños into cream cheese. Season to taste with salt.
- Fill peppers with cream cheese mixture, then sprinkle with reserved cheese.
- Bake peppers for about 10 minutes or until hot.
- Sprinkle hot peppers with tomato, avocado, cilantro, jalapeño slices, and green onions, then serve with salsa for dipping. Enjoy!
Nutrition
Calories: 280kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!