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Spicy Mini Bell Pepper Nachos

Instead of chips, opt for mini bell peppers!
Course Appetizer
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 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

Instructions

  • 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!