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Vegetarian Mini Pepper Nachos

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Similar to our Keto Supreme Nachos, this is a healthy nacho recipe, and who doesn’t love that?  We eighty-sixed the meat for these tasty lil’ cuties, but you’ll never miss it.  These Vegetarian Mini Pepper Nachos are hearty and satisfying without meat or chips, which is surprising and glorious at the same time.

This one was adapted from chelseasmessyapron.com.

vegetarian mini pepper nachos

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vegetarian mini pepper nachos

Vegetarian Mini Pepper Nachos

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Recipe by:Heidi Boortz

Ingredients

Ingredients

Instructions

  1. Combine rice and broth (or water) in a small saucepan. (See notes for using instant pot.) Bring to a boil. Reduce heat and let simmer 20 min or until all liquid is absorbed and rice is cooked.
  2. While rice is cooking, cut peppers in half lengthwise and remove seeds and membranes. Remove stems if desired. (I didn't.) Arrange cut sides up on a baking dish. (A cast iron skillet or sheet pan work great.) Preheat oven to 350.
  3. Heat medium skillet until hot. Add cooked rice, black beans, tomatoes, salsa, and all spices to skillet. Cook until mixture is heated through, about 3 minutes, stirring occasionally. Scoop mixture onto prepared peppers. Top with cheese. Bake at 350 10 min or until cheese is melted. Top with optional toppings, as desired.
Recipe Notes

To cook rice in the instant pot, combine rice and only 1/2 cup liquid (broth or water) in the insert.  Lock lid and set valve to sealing.  Program for manual-high and 22 minutes.  Opt for natural pressure release for best results.

Note: if you have 90/10 Taco Seasoning already made, substitute 1/4 cup taco seasoning for the spices.

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