I love nachos! These loaded baby bell pepper nachos are fire! A little healthier but definitely no taste lost. I love that the peppers are the vehicle for all the fixings. It makes so much sense! I love loading these up with quorn crumbles, black bean, corn and then adding all the fixings. Treat these like you would any nacho. Load em up and watch them disappear!
Tips For making these Loaded Baby Bell Pepper Nachos
I have made these vegan but feel free to add what works for you and your dietary needs. I like using the quorn meat crumbles. They are a great plant based, gluten free meat supplement.
Cook your meat accordingly with your diced yellow onion. Add in your canned corn and black beans. Then add in your taco seasoning. I added a link for my homemade taco seasoning but feel free to use any seasoning you like.
I like to add my cheese into my meat. If you are using dairy free cheese I find this helps melt the cheese. Feel free to add cheese on top of your stuffed nachos, you can never have too much gooey cheese!
Make sure you lay parchment paper or aluminum foil down on your sheet pan before you lay your peppers on them. This will make for a much easier clean up!
When you are cutting your mini peppers remove all your seeds and stem. This will allow you to pop the whole little flavor bomb in your mouth when they are done.
I like to garnish my nachos with chipotle sour cream, green onions and cilantro. In addition you could add guacamole, sliced jalapenos, fresh salsa or hot sauce!
You may have some of the leftover meat fixings. Consider it an extra bonus. I love adding it to my eggs in the morning, adding it to a quinoa bowl or mixed green salad. You have endless possibilities!
Loaded Baby Bell Pepper Nachos
Equipment
- Food Processor
Ingredients
- 12 Baby Bell Peppers
- 2 Tbsp Avocado Oil
- 1/2 Yellow Onion Chopped
- 1 Bag Vegan Meat Quorn Crumbles You can use ground beef if you want. 1/2 Lbs.
- 1 Oz Taco Seasoning
- 1 Can Corn Drained
- 1 Can Black Beans Drained and rinsed.
- 1 Cup Shredded Cheese I used Daiya mozzarella Shreds
- 1/2 Cup Green Onions Chopped
- 1/2 Cup Cilantro Chopped
- 1 Lime Cut into wedges
Chipotle Sour Cream
- 2 Chipotle Peppers + 1 Tbsp Sauce Canned
- 1/2 Cup Sour Cream I used Tofutti Dairy Free
- 1 Tsp Lime Juice
- 1 Tbsp warm water optional
Instructions
- Preheat oven to 400.
- In a large saute pan add in oil. Once heated add in chopped yellow onion and ground meat. Saute until meat is browned.
- Add in black beans and corn.
- Add in taco seasoning and 1/4 cup water. Stir until taco seasoning is absorbed.
- Now mix in your cheese.
- Take baby bell peppers cut them in half and remove seeds.
- Take a sheet pan and place parchment paper on it.
- Put your bell peppers on top. Stuff your peppers with meat mixture.
- Place in oven for 20 minutes.
- To make the sour cream take out your chipotle peppers and sauce in the can.
- Add them, sour cream and lime juice to a food processor. Blend well.
- When the peppers are done, remove them from the oven and let them cool
- Garnish with chopped green onions, cilantro, chipotle sour cream and a squeeze of lime.