skip to Main Content

Vegetarian Mini Pepper Nachos

DISCLAIMER:  This article 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.

DISCLAIMER:  This article 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
vegetarian mini pepper nachos

Vegetarian Mini Pepper Nachos

Author: Heidi Boortz
Servings : 4

Ingredients

  • 1/2 cup brown rice
  • 1 cup vegetable broth or water
  • 1/2 package mini bell peppers
  • 1 can black beans 14.5 oz
  • 1 can fire roasted diced tomatoes 14.5 oz
  • 1 cup salsa
  • 1 Tbsp Chili Powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1 1/2 cups cheddar-jack cheese grated

Optional Toppings

  • 2 Tbsp cilantro fresh, optional
  • 1/4 cup sour cream optional
  • 1/4 cup guacamole optional
  • 1 each tomato diced, optional
  • 1 cup green leaf lettuce cut into ribbons, optional

Instructions

  • 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.
  • 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.
  • 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.

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.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back To Top
Send this to a friend