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When it comes to appetizers that wow guests, stuffed mini bell pepper nachos stand out as a vibrant and delicious option. This innovative dish combines the beloved flavors of traditional nachos with the colorful and nutritious mini bell pepper, creating a satisfying snack that’s equally appealing to the eyes and the palate. Whether you’re hosting a game day gathering, a casual get-together, or simply craving a fun and flavorful dish, these stuffed mini bell pepper nachos are sure to be a hit.

Stuffed Mini Bell Pepper Nachos

Discover the vibrant and tasty world of stuffed mini bell pepper nachos! This creative twist on a classic favorite combines colorful mini bell peppers with your choice of hearty or plant-based fillings for a delicious appetizer that's perfect for any gathering. With their stunning presentation and flavorful combinations, these nachos not only look great but also cater to various dietary preferences. Impress your guests and elevate your snack game with this fun, nutritious dish that's sure to please everyone!
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Ingredients
  

12 mini bell peppers (assorted colors for a vibrant look)

1 cup cooked ground beef or turkey (or a plant-based substitute like lentils or crumbled tofu)

1 cup canned black beans, drained and rinsed thoroughly

1 cup corn (can be fresh, frozen, or canned)

1 cup shredded cheddar cheese (or a vegan cheese alternative for a dairy-free option)

1 teaspoon taco seasoning (adjust based on spice preference)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup salsa (homemade or store-bought for convenience)

1/4 cup sour cream or Greek yogurt (optional, for serving)

Fresh cilantro, chopped (for a fresh garnish)

Jalapeño slices (optional, for an extra kick)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it's ready for the nachos.

    Prepare the Peppers: Carefully slice each mini bell pepper in half lengthwise and remove the seeds. Arrange the halved peppers on a baking sheet with the cut side facing up, making sure they're evenly spaced.

      Cook the Filling: In a skillet set over medium heat, combine your cooked ground meat (or your preferred plant-based alternative) with the rinsed black beans. Stir in the corn, taco seasoning, garlic powder, onion powder, and season with salt and pepper. Cook the mixture for about 5-7 minutes, stirring occasionally, until everything is heated through and flavors are well combined.

        Stuff the Peppers: Using a spoon, carefully fill each mini bell pepper half with the flavorful filling. Press down lightly to ensure the filling is well packed, maximizing deliciousness in every bite.

          Cheese It Up: Generously sprinkle the shredded cheese over the top of each stuffed pepper, allowing it to melt and bubble beautifully as it bakes.

            Bake: Place the prepared baking sheet into your preheated oven and bake for approximately 15-20 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the peppers are tender but still have a slight crunch.

              Serve: Once baked to perfection, remove your stuffed mini bell pepper nachos from the oven. Drizzle generously with salsa, add a few dollops of sour cream or Greek yogurt if desired, and top with freshly chopped cilantro and jalapeño slices for an added flavor punch.

                Enjoy: Serve these warm, colorful, and tasty stuffed mini bell pepper nachos as an inviting appetizer or a fun snack at your next gathering!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6