(inspired by The Hungry Girl)
12-15 sweet mini bell peppers, 8-10 ounces
2/3 cup black beans, drained and rinsed
1/2 cup (or more ) grated Cheddar cheese or any other of your choosing, reduced-fat optional, about 2 1/2 ounces
2 Tablespoons seeded and minced jalapeño pepper, or more or less to taste
1/3 cup salsa
1/4 cup light sour cream
2 tbsp. thinly sliced scallions
Optional garnish: avocado/guacolmole and chopped cilantro
Make the Nachos:
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray, or line with parchment. I like parchment for easy removal from the pan.
Cut off the stem end of each pepper. Cut in half lengthwise, and using a small spoon, melon baller or your thumb, remove the seeds and membranes. Lay them cut side down on the baking sheet with space between them, and bake for 5 minutes. Flip them over with cut side up, and bake for another 5-7 minutes until softened.
Push them closer to the center with their edges touching. Top with the beans, cheese, and jalapeño pepper. Bake until the cheese is melted, about 3 minutes. And then switch to the broiler for another 2-3 minutes to lightly brown the top.
Dollop all over with the salsa, sour cream, and scallions. If desired, garnish with the avocado and cilantro.
Makes 4 appetizer servings or 2 regular servings. YUM!
1. If you can't find the mini bell peppers in your supermarket (although even here in the woods I can find them), cut the regular sized red, green and/or yellow bell peppers into 6ths or 8ths.
2. Use melon baller, small spoon or your thumb to remove the seeds and membranes from the mini peppers.
3. To keep this calorie conscious, opt for the reduced fat versions of the cheese and sour cream. But since the chips are gone, it will still be lower calorie even if you use the regular versions.
4. Kick it up another notch and add 8 oz. browned and seasoned extra-lean ground beef, shredded rotisserie chicken or cooked sausage
5. Nacho up any veggie. Roast broccoli or cauliflower florets, sweet potato slices, etc. and load them up!