Bell Pepper Nachos
Try this deliciously different way to use bell peppers. Use any color of peppers and any type of beans.
- Yield
- 8 Servings
- Serving size
- 1
- Rating
- 3.43 of 5 (7 ratings)
Food groups
- Dairy: 1/4 cups
- Protein Foods: 1/2 ounces
- Vegetables: 3/4 cups
Ingredients
- 4 bell peppers, any color
- 1 cup salsa
- 2 teaspoons seasoning (try a mixture-chili powder, garlic powder, ground cumin, pepper)
- 1 cup cooked chicken, shredded or chopped (or tofu -- or try a combination)
- 1 cup canned or cooked beans, drained (any type)
- 3/4 cup cheddar cheese, shredded
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Wash bell peppers, remove seeds and cut into bite-sized pieces.
- Arrange pieces close together in a single layer on a large foil-lined baking sheet.
- In a medium bowl, combine salsa, seasonings and meat, beans or tofu.
- Spoon the mixture evenly over pepper pieces.
- Top with cheese.
- Bake for 15 minutes, or until peppers are heated through and cheese is melted.
- Serve warm.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 118.45 |
| Total Fat | 4.62 g |
| Saturated Fat | 2.24 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 27.27 mg |
| Carbohydrates | 10.12 g |
| Dietary Fiber | 2.64 g |
| Total Sugars | 2.87 g |
| Added Sugars included | 0 g |
| Protein | 9.82 g |
| Calcium | 101 mg |
| Potassium | 308 mg |
| Sodium | 274.67 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 27 mg |
| Phosphorus | 133 mg |
| Selenium | 10 mg |
| Zinc | 1 mg |
| Vitamin A | 66 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 46 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 9 mcg |
| Folate | 24 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 27 mg |
Notes
Chili powder used for cost and nutritional analysis.
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Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/bell-pepper-nachos. Federal works are public domain in the United States.