Bell Pepper Nachos

Name: Bell Pepper Nachos
Yield: 8 Servings
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

Source: Food Hero Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Try this deliciously different way to use bell peppers. Use any color of peppers and any type of beans.

Makes

8 Servings

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.

Notes

Chili powder used for cost and nutritional analysis. Try topping with chopped green onions or black olives. Try adding cilantro on top for more flavor. Learn more about: Bell Peppers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.