Snack · 20 min · mexican

Mini Bell Pepper Nachos

Mini bell peppers does the heavy lifting here, with cheddar rounding it out. A Mexican snack that takes 20 minutes, start to finish. Each serving lands at 230 calories with 12g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 12 Mini bell peppers
• 1 cup Cheddar
• 1/4 cup Sour cream
• 1 Jalapeño
• 2 Scallions

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Halve the mini peppers lengthwise and scrape out the seeds and white membranes with the small end of a spoon.
3. Arrange the pepper halves cut-side up. They should sit steady. If one wobbles, trim a thin sliver off the bottom.
4. Fill each pepper half with a pinch of shredded cheddar, mounding it slightly above the rim.
5. Bake 10 to 12 minutes, until the cheese is fully melted and bubbling at the edges.
6. While they bake, thinly slice the jalapeño into rings and slice the scallions.
7. Top the hot nachos with dollops of sour cream, jalapeño rings, and scallions. Serve immediately, while the cheese is still molten.

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