Vegetarian Mini Pepper Nachos
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.
To make these in the Air Fryer, place pepper halves cut side up in your air fryer basket (you might have to work in batches depending on the size of your air fryer). Assemble filling as directed. Fill peppers, and air fry at 350 for 5 minutes. Top as desired using optional toppings.