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If you’re searching for a unique and healthy appetizer that will impress your guests, look no further than Crunchy Stuffed Bell Pepper Nacho Cups. This innovative dish reimagines traditional nachos by swapping out tortilla chips for vibrant, crunchy bell peppers. The result is a colorful, nutritious, and flavorful option that caters to a variety of dietary preferences, making it perfect for gatherings, parties, or even a cozy family dinner at home.

Stuffed Bell Pepper Nacho Cups

Discover a fresh and healthy twist on nachos with Crunchy Stuffed Bell Pepper Nacho Cups! This innovative appetizer replaces traditional tortilla chips with vibrant bell peppers, creating a nutritious and visually appealing dish perfect for any gathering. Stuffed with a hearty filling of quinoa, black beans, and colorful veggies, these cups are delicious and versatile enough to accommodate various dietary preferences. Impress your guests and family with this tasty and colorful treat.
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Salt and pepper to taste

1 jalapeño, diced (optional for heat)

1/2 cup sour cream or Greek yogurt (for topping)

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to make them stand upright. Arrange them in a baking dish.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa (or rice), black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, jalapeño (if using), and half of the shredded cheese. Season with salt and pepper to taste and mix until well combined.

        Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly. Top each pepper with the remaining shredded cheese.

          Bake: Pour a little water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

            Serve: Let the peppers cool for a few minutes before carefully removing them from the dish. To serve, cut the peppers into bite-sized pieces or leave them whole. Place them in a serving platter with tortilla chips on the side. Drizzle sour cream or Greek yogurt over the top and garnish with fresh cilantro.

              Enjoy: Enjoy your crunchy stuffed bell pepper nacho cups with friends and family as a fun appetizer or a full meal!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings