Description
Chicken Nachos on Mini Bell Peppers are a quick, colorful, and healthy twist on classic nachos. Bite-sized mini bell peppers are filled with savory shredded chicken, black beans, and melty cheese, then baked to perfection and topped with fresh garnishes. This appetizer is perfect for parties or a satisfying snack, offering vibrant flavors, crunchy texture, and easy portion control with a low-carb base.
Ingredients
Main Ingredients
- Mini Bell Peppers (red, yellow, and orange) – enough for serving size
- Cooked shredded chicken – about 2 cups
- Shredded cheese blend (cheddar and Monterey Jack) – 1 to 1½ cups
- Black beans – ½ cup, rinsed and drained
- Fresh salsa – ½ cup
- Green onions – 2 stalks, thinly sliced
- Jalapeños (optional) – 1, thinly sliced
- Cilantro – a small handful, chopped
Instructions
- Prep the Mini Bell Peppers: Wash and dry the mini bell peppers. Slice each pepper in half lengthwise and carefully remove the seeds and membranes to create small open cups for the toppings.
- Prepare the Chicken Mixture: In a bowl, combine shredded cooked chicken with salsa to add moisture and flavor. Optionally, toss in seasonings such as cumin, chili powder, or garlic powder for extra taste.
- Assemble the Nachos: Arrange the mini bell pepper halves on a baking sheet. Spoon the salsa-coated chicken evenly into each pepper cup, then sprinkle shredded cheese and black beans over each.
- Bake until Melty: Preheat the oven to 375°F (190°C). Bake the assembled nachos for 8-10 minutes until the cheese has melted and started to bubble.
- Garnish and Serve: Remove the nachos from the oven. Top with sliced green onions, jalapeño slices if desired, and fresh cilantro. Serve immediately for the best flavor and texture.
Notes
- Choose fresh mini bell peppers for the best crunch and natural sweetness.
- Avoid overfilling the peppers to prevent sogginess and make them easier to handle.
- Use pre-cooked chicken to save time and keep the chicken juicy.
- A blend of cheeses like cheddar and Monterey Jack offers a great melt and flavor.
- Serve warm immediately to enjoy melty cheese and fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 stuffed pepper halves
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg