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Mini Pepper Nachos with Corn, Black Beans and Avocado

[heart_this] · Oct 2, 2013 · 40 Comments

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

  1. Sandi says

    October 2, 2013 at 11:57 am

    What a great idea! I will try this asap!

    Reply
  2. Aimee @ Simple Bites says

    October 2, 2013 at 1:19 pm

    Cool idea, Kevin. I can't wait to try these!

    Reply
  3. Ali Maffucci says

    October 2, 2013 at 1:28 pm

    Oh my, this is a dream come true! I love this, thanks for sharing!

    Reply
  4. Rona says

    October 2, 2013 at 1:39 pm

    Wow. Awesome idea!!!

    Reply
  5. Heather Christo says

    October 2, 2013 at 1:46 pm

    Anytime you can find a healthy device to load nacho topping on- it's a great idea!

    Reply
  6. Becca @ Amuse Your Bouche says

    October 2, 2013 at 1:58 pm

    Such a good idea! These look gorgeous, love the colours 🙂

    Reply
  7. Marian (Sweetopia) says

    October 2, 2013 at 2:17 pm

    Another amazing idea, Kevin!

    Reply
  8. Marie Matter says

    October 2, 2013 at 2:49 pm

    Such a great idea!!

    Reply
  9. marla says

    October 2, 2013 at 2:51 pm

    Love this low carb way to serve nachos!

    Reply
  10. naomi says

    October 2, 2013 at 6:15 pm

    I love the chip-free alternative!

    Reply
  11. Robyn Stone | Add a Pinch says

    October 2, 2013 at 6:33 pm

    Great nachos! Wonderful to have for parties this fall!!!

    Reply
  12. Kulwant says

    October 2, 2013 at 7:02 pm

    Colorful pics

    Reply
  13. Sara says

    October 2, 2013 at 8:59 pm

    Yum, this is such a fun idea!! 🙂

    Reply
  14. Chung-Ah | Damn Delicious says

    October 2, 2013 at 9:09 pm

    What a genius idea for nachos! I love it – and it's a sure way to get me to eat my veggies!

    Reply
  15. Meagan @ Scarletta Bakes says

    October 2, 2013 at 9:41 pm

    So cute and colorful! I just love this idea!

    Reply
  16. ashley - Baker by Nature says

    October 3, 2013 at 12:39 am

    This is such an awesomely fun way to nacho up some baby peppers! I love it 🙂

    Reply
  17. Terrah says

    October 3, 2013 at 12:42 am

    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
  18. A SPICY PERSPECTIVE says

    October 3, 2013 at 3:05 am

    Wow! This looks fantastic, Kevin!

    Reply
  19. Norma Dimsey says

    October 3, 2013 at 9:58 am

    Great idea! Look fantastic! I need to try this.

    Reply
  20. Joanne says

    October 3, 2013 at 10:45 am

    These are such a perfect football watching food! And so much better for you than regular nachos!

    Reply
  21. Terrah says

    October 4, 2013 at 12:29 am

    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
  22. BecHeflin says

    October 4, 2013 at 3:49 am

    Those are amazing looking! Perfect for football day munchies 🙂

    Reply
  23. Anonymous says

    October 8, 2013 at 3:27 am

    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
  24. Char Andrews says

    November 15, 2013 at 11:42 pm

    This is delicious! It's great for family movie night. My 12 yo son still talks about it!

    Reply
  25. Kelly Young says

    November 25, 2013 at 12:34 am

    I made these today and they were a big hit at the football party. I also added lime juice and cumin!

    Reply
  26. kevin says

    November 25, 2013 at 1:07 am

    Kelly Young: I am glad that you enjoyed it and nice additions!

    Reply
  27. Anonymous says

    December 31, 2013 at 8:23 pm

    I so need to makes these for my Super Bowl party!

    Reply
  28. Lisa O says

    February 9, 2014 at 1:32 am

    OMG!!! These were AMAZING!!! I love nachos and this was a perfect healthy substitute.

    Reply
  29. Linda says

    March 6, 2014 at 3:43 am

    #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

    July 6, 2015 at 3:13 pm

    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
  31. kpmn27 says

    July 28, 2015 at 8:38 pm

    I was wondering what a serving size is? Tjay sounds fantastic. I will diffenently be trying these.

    Reply
  32. kevin says

    July 28, 2015 at 10:28 pm

    kpmn27: 1 serving is approximately 1/2 pound

    Reply
  33. Karyl Henry says

    February 12, 2016 at 10:11 pm

    What a great finger food! But I can easily see myself constantly going back for more…

    Also, I've shared this on my Super Bowl Recipe Roundup: http://karylskulinarykrusade.com/recipe-roundup-super-bowl/

    Reply
  34. Anonymous says

    March 5, 2016 at 5:24 am

    Nice

    Reply
  35. T says

    February 8, 2021 at 4:07 pm

    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
  36. Rafael says

    February 13, 2022 at 12:36 am

    Thanks for sharing this Mini Pepper Nachos with Corn, Black Beans and Avocado, love this amazing delicious one recipe . Will love to make this one .

    Reply
  37. Rafael says

    February 18, 2022 at 12:56 am

    Thanks for sharing this Mini Pepper Nachos with Corn, Black Beans and Avocado, seems so amazing, will love to try this one. Definitely be my next weekend recipe.

    Reply
  38. Rafael says

    February 27, 2022 at 3:20 am

    Love this Mini Pepper Nachos with Corn, Black Beans and Avocado. This avocado seem so amazing , will love to try this one .

    Reply
  39. Rafael says

    March 6, 2022 at 1:56 am

    Love this Mini Pepper Nachos with Corn, Black Beans and Avocado , seems so delicious and amazing. Will love to try this one , Super excited to try this

    Reply

Trackbacks

  1. 25 Delicious Ways to Spice Up National Pepper Month - Real Food, Mostly Plants says:
    November 2, 2018 at 11:16 am

    […] Mini Peppers with Corn, Black Beans and Avocado by Closet Cooking […]

    Reply

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