Bell Pepper Nachos Recipes

BELL PEPPER NACHOS

Bell Pepper Nachos image

"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3-1/2 dozen.

Number Of Ingredients 12

Ingredients

2 medium green peppers
1 medium sweet red pepper
1 medium sweet yellow pepper
2 medium plum tomatoes, seeded and chopped
1/3 cup finely chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1-1/2 cups cooked rice
1/2 cup shredded Monterey Jack cheese
1/4 cup minced fresh cilantro
1/4 teaspoon hot pepper sauce
1/2 cup shredded sharp cheddar cheese

Steps:

Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. , Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. , Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.

Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

BELL PEPPER KETO NACHOS

Bell Pepper Keto Nachos image

These are loaded with everything you could hope for on nachos -- beef, cheese, guac, pico de gallo and sour cream -- but instead of chips, pieces of crisp-tender bell pepper make this snack keto-friendly.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 medium bell peppers (preferably a mix of colors)
Kosher salt
1 tablespoon vegetable oil
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
4 ounces ground beef (80/20)
1 cup full-fat shredded Mexican blend cheese
1/4 cup guacamole
1/4 cup pico de gallo
2 tablespoons full-fat sour cream

Steps:

Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.

Nutrition Facts : Calories 260, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 360 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

CHIPOTLE BELL PEPPER NACHOS

Chipotle Bell Pepper Nachos image

Wonderful bit sized appetizers ready in 20 minutes. Enjoy cheesy nachos made with bell pepper and chicken to start your meal.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups bite-size round tortilla chips
2 cups shredded Colby-Monterey Jack cheese (8 ounces)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 cup frozen cooked Southwest-seasoned chicken breast strips (from 9-ounce package), thawed
4 medium green onions, sliced (1/4 cup)
1/2 cup thick salsa
2 canned chipotle chilies in adobo sauce, chopped

Steps:

Heat oven to 425°. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
Spread 2 cups of the tortilla chips on foil in 9-inch circle. Sprinkle with about 3/4 cup of the cheese. Top with remaining chips and the bell peppers. Cut chicken strips into smaller pieces if desired; sprinkle over bell peppers. Sprinkle with onions and remaining 1 1/4 cups cheese.
Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos. Serve warm.

Nutrition Facts : Calories 275, Carbohydrate 16 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg

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