Serves 8
118 cal · 30 min
Bell Pepper Nachos
Recipe GLPRf7a3757c917069
Colorful bell pepper pieces topped with a seasoned chicken and bean mixture, salsa, and melted cheddar cheese. These oven-baked nachos are a lighter twist on the classic appetizer, with roasted peppers serving as the crispy, flavorful base. Perfect as a main dish or shareable appetizer for a crowd.
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Ingredients
4 bell peppers, any color
1 cup salsa
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 cup cooked shredded chicken
1 cup canned or cooked beans, drained
3/4 cup shredded cheddar cheese
Directions
Preheat your oven to 350°F and line a large baking sheet with aluminum foil.
Wash the bell peppers thoroughly under running water. Carefully cut each pepper in half lengthwise, remove the core, seeds, and white membranes. Cut the peppers into bite-sized pieces (roughly 2 inches) and arrange them in a single layer on the prepared baking sheet, placing the pieces close together so they support the toppings.
In a medium mixing bowl, combine the salsa, chili powder, garlic powder, ground cumin, and black pepper. Stir well to blend the seasonings evenly throughout the salsa.
Add the cooked shredded chicken and drained beans to the salsa mixture. Fold gently until the chicken, beans, and seasonings are fully combined.
Using a spoon, distribute the chicken and bean mixture evenly over the bell pepper pieces. Make sure each piece is generously covered with the salsa mixture.
Sprinkle the shredded cheddar cheese evenly over the topped peppers, distributing it so that all pieces are covered.
Place the baking sheet in the preheated oven and bake for 15 minutes, or until the peppers are heated through, tender, and the cheese is fully melted and lightly golden. The internal temperature of the cooked chicken should reach 165°F if reheating.
Remove from the oven and let cool for 1-2 minutes before serving. Transfer to a serving platter and serve warm.
