For some reason I have had a little more free time during my final weeks as a Fresno State Dietetic Intern. (No complaints about that though!). With my “free time” I have been doing a little extra cooking and baking. Today after my morning workout at the Bar Method Fresno I came home and whipped up these delicious portion sized bell pepper nachos. What better appetizer to make with Cinco de Mayo quickly approaching. I honestly have never been a fan of those nachos with that goopy cheese… and the ones at restaurants are always loaded with a bunch of stuff that makes them soggy and unappetizing. I wanted to put a healthy twist on nachos by using bell peppers and using fresh ingredients 🙂
Spicy Mini Bell Pepper Nachos
Instead of chips, opt for mini bell peppers!
- 1 medium avocado
- 3/4 cup hot salsa
- 1 fresh jalapeno
- 1 can yellow corn
- 1 can low-sodium black beans
- 1/2 cup diced tomatoes
- cilantro for garish
- salt and pepper to taste
- 1 bag mini bell peppers
- 1/2-1 cup shredded cheddar cheese
- 1/2 cup plain non-fat Greek yogurt optional for topping
In a medium bowl mix corn, black beans, salsa, tomatoes, jalapeno and avocado. Season with salt and pepper.
Cut the bell peppers in half and remove the seeds. Arrange bell pepper halves on a baking sheet lined with aluminum foil.
Fill each half with the black bean/corn mixture. Top with cheddar cheese. Place peppers in the oven - broil for 1-3 minutes or until cheese has melted.
Serve with a dollop of Greek yogurt and cilantro! Enjoy!