• jadavid09

Bell Pepper Nachos

Updated: Oct 8


Instead of loaded potato skins, try these on for size! Packed with colorful whole foods and protein!

If you're a fan of bell peppers, you know they are a versatile vegetable. Do you have a favorite color of bell pepper? For me personally, I prefer the yellow and orange ones. The flavor is slightly sweeter than the red and green. Though as you can see, I used red ones in the recipe.


This is an easy recipe!

This is one of my favorite snacks (meals) that is easily prepared. Nowadays I'll keep bell peppers in the fridge to use for this recipe, in eggs for breakfast, fajitas, and in salads.


What are some of your go-to recipes using bell peppers?


Even easier...

I should mention that there is an easier way to make this recipe. For some, not roasting the peppers will be preferred. Essentially, you could put together a serving platter with the fixins and then dip the peppers in. I was craving another option to potato skins. Roasting the peppers to soften the skins was the way to go.


Recipe Ingredients

3-4 Bell Peppers (colors of your liking)

Shredded cheese (1 cup)

Guacamole (already made or mashed avocado)

Pico de Gallo (I picked up the prepared kind at the grocery store)

Sour Cream (I used Fage plain greek yogurt)

Avocado oil, 2 TBS (or any oil of your choice with a high smoke point: grapeseed)

Salt & Pepper (optional)


Directions

  1. Preheat oven to 400°.

  2. Line baking sheet with parchment paper (for easy clean up).

  3. While oven is heating, remove seeds from the bell peppers and cut four or more wedges each. Depending on size of pepper and size of wedge, 4-5 seems consistent.

  4. When oven is ready and peppers are prepared, place wedges on parchment paper and using a pastry brush, add a teaspoon or two of avocado oil over each wedge. If you'd like, you can add a pinch of salt and pepper to each wedge before or after the oil.

  5. While peppers are roasting, have your other ingredients ready. Cheese, guacamole (or mashed avocado), pico de gallo, and sour cream.

  6. Roast in the oven for at least 15 minutes or until edges start to curl in. Remove from oven and sprinkle cheese into each wedge and return to the oven until melted. About 3 minutes.

  7. Let cool slightly. About 5 minutes. Add a dollop of guacamole (or mashed avocado) to each wedge on top of the melted cheese. Top with sour cream then pico de gallo and lastly, if you wish, more shredded cheese.

  8. Take a bite! Super satisfying and delicious.


Enjoy this as a meal or an appetizer at your next family function!


(If there are any leftovers, they can be stored in an airtight container in the fridge for 1 day. They taste good cold out of the fridge or bring to room temperature before snacking.)


What do you think of this recipe?


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Jessica David

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