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My Southwestern Sweet Pepper Nachos are a delicious veggie filled appetizer to snack on! Packed with flavor you won’t feel like your missing out on the chips when you eat these.
Plus this snack is low-carb, full of fiber and gut-busting protein!
These have become a go-to snack for watching your favorite team on football Sunday. I also make them as an appetizer when entertaining. You’ll be surprised how many people comment on the taste, flavor and texture!
And if you want to make it into a meal – add some taco meat to the top before broiling the cheese.
Additional topping ideas: Add in some corn and/or avocado slices. My husband and I have this for dinner on the regular!
Southwestern Sweet Pepper Nachos
Packed with flavor you won’t feel like your missing out on the chips when you eat these. Plus this snack is low-carb, full of fiber and gut-busting protein!
Ingredients
- 4 red bell peppers
- 8 oz. Pepper Jack cheese, shredded
- ½ 15oz. can black beans, drained and rinsed
- ½ cup fresh salsa
- 4 green onions, thinly sliced
- Fat-free sour cream optional
- Fresh chopped cilantro
Optional
- Ground turkey taco meat
- 1/2 cup frozen sweet corn
- avocado slices
Instructions
- Preheat broiler to high. Slice bell peppers into wedges, discarding stems and seeds.
- Spread the cut bell peppers across a large sheet pan lined with foil and broil for a few minutes to get the peppers a little brown.
- Take out of the oven and top with taco meat (if desired), black beans, corn and shredded cheese.
- Broil until cheese is completely melted and edges of pepper are beginning to brown. Keep your eye on it.
- Remove from oven and sprinkle with the sliced green onions and cilantro. Serve with some salsa and sour cream if desired.
Notes
This nutritional information is without the taco meat and sour cream.
Nutrition
Calories: 160kcal | Carbohydrates: 9g | Protein: 9g | Fat: 9g | Fiber: 5g
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