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Mini Pepper Nachos with Corn, Black Beans and Avocado

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Healthy mini pepper nachos stuffed full of corn, black beans, pico de gallo and avocado and smothered in melted cheese that are a perfect for snacking or for a light meal.

I have been seeing these cute little mini peppers around the web for a while now so when I came across them in the grocery store for the first time I picked some up immediately. Of course I knew what I was going to use those mini peppers in first, these mini pepper nachos! I kept the mini pepper nachos nice and simple, stuffing them with some nice and healthy ingredients including corn, black beans, pico de gallo and avocado before covering them in plenty of ooey gooey melted cheese! The mini sweet bell peppers work amazingly well in nacho form, providing a nice sweet base that is perfectly sized for finger food! These mini pepper nachos are sure to please at your next party and given how healthy they are, there will be no regrets!

Mini Pepper Nachos with Corn, Black Beans and Avocado
Mini Pepper Nachos with Corn, Black Beans and Avocado
A dab of sour cream never hurts!

Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4

Healthy mini pepper nachos stuffed full of corn, black beans, pico de gallo and avocado and smothered in melted cheese that are a perfect for snacking or for a light meal.

ingredients
  • 2/3 cup corn (grilled, charred, fresh, thawed or canned)
  • 2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans)
  • 2/3 cup pico de gallo or your favourite salsa
  • 1 medium avocado, diced
  • salt and pepper to taste
  • 1 pound mini peppers, halved and seeded
  • 1 cup cheddar cheese, shredded
  • 1/4 cup green onions or cilantro (optional)
directions
  1. Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.
  2. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.
  3. Serve optionally garnished with green onions or cilantro.
Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.
Nutrition Facts: Calories 382, Fat 19g (Saturated 8g, Trans 0), Cholesterol 34mg, Sodium 462mg, Carbs 39g (Fiber 10g, Sugars 7g), Protein 17g

Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  17. Terrah says

    Get the freaky-deaky out of here! Who'd thunk it but I'm glad someone did! Now I need to create a new Pinterest board and include this recipe Kevin 😉

    Reply

  21. Terrah says

    I made my own version of this tonight for dinner. I didn't have mini peppers and they aren't sold at my store. I did have two bags of frozen, fresh red pepper strips in my freezer. So, I spread out my pepper strips on some foil in a pan, covered with fajita chicken meat, pico de gallo, cheese and bacon pieces. Freakin good. I eat this like a casserole and topped this with fresh guacamole. Instead of rice, I had a side of quinoa. Next time though, I'll make this with fresh pepper halves without freezing them.

    Reply

  23. Anonymous says

    I just made these for dinner tonight and they were amazing!!! Only difference is I used cojita Mexican cheese instead. Thanks for the recipe 🙂

    Reply

  29. Linda says

    #OMGoodness this makes me drool! And, fyi… the cilantro is NOT optional! LOL You've got some #SeriousYumâ„¢ on your blog Kevin! This is going on my FB page (facebook.com/DoFoodBetter)! And, a link will be on Do.Food.Better. soon too! Thanks for sharing it!

    Reply

  30. Rohini says

    I tried this recipie for a barbeque party last night and it was such a hit.
    I made the peppers on an aluminiun tray on the barbeque.

    Reply

  35. T says

    I made these last night for the super bowl. Only change I’d make is cooking the peppers (either first or baking the whole thing rather than just putting it under the broiler). Making them more like traditional stuffed peppers but mini peppers and nacho stuffing

    Reply

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