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Bell Pepper Nachos

Bell Pepper Nachos

2 Ratings
2 Ratings
Recipe Image
Bell Pepper Nachos
Makes: 8 Servings
Total Cost: $$$$
Cook Time: 15 minutes
Preparation Time: 5 minutes

Try this deliciously different way to use bell peppers. Use any color of peppers and any type of beans.

Ingredients

  • 4 bell peppers
  • 1 cup salsa
  • 2 teaspoons seasoning (try a mixture-chili powder, garlic powder, ground cumin, pepper)
  • 2 cups cooked chicken, shredded or chopped (or beans or tofu or try a combination)
  • 3/4 cup cheddar cheese, shredded

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.  
  3. Wash bell peppers, remove seeds and cut into bite-sized pieces. Arrange pieces close together in a single layer on a large foil-lined baking sheet.
  4. In a medium bowl, combine salsa, seasonings and meat, beans or tofu.  Spoon the mixture evenly over pepper pieces. Top with cheese.
  5. Bake for 15 minutes, or until peppers are heated through and cheese is melted. Serve warm.

Notes

Source:

Food Hero
Oregon State University Cooperative Extension Service

Nutrition Information

Nutrients Amount
Total Calories 120
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 45 mg
Sodium 640 mg
Carbohydrates 5 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 14 g
Vitamin D 0 mcg
Calcium 90 mg
Iron 1 mg
Potassium 330 mg
N/A - data is not available
Nutrients Amount
Total Calories 120
Total Fat 5 g
Saturated Fat 3 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Cholesterol 45 mg
Carbohydrates 5 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 14 g
Minerals
Calcium 90 mg
Potassium 330 mg
Sodium 640 mg
Copper 88 mcg
Iron 1 mg
Magnesium 24 mg
Phosphorus 157 mg
Selenium 13 mcg
Zinc 1 mg
Vitamins
Vitamin A 53 mcg RAE
Vitamin B6 0.5 mg
Vitamin B12 0.2 mg
Vitamin C 69 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 9 mcg
Folate 16 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 4 mg
Choline 35 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups
Protein Foods 1 ounces
Dairy 1/4 cups

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