Mini Bell Pepper Nachos



These bell pepper nachos are simple to assemble and I love the combination of spicy salsa with the sweet peppers. These mini bell peppers look pretty and are perfect to serve at your next party.



  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 6 green onions, sliced, white parts only
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 cup salsa + 2 Tbsp salsa
  • 1 cup black beans
  • 1 pound mini bell peppers (sold by the bag in the produce section by the full-sized bell peppers)
  • 1 1/2 cups shredded cheddar/Monterey jack cheese blend
  • 1/4 cup green onions, chopped, green parts only
  • 1/2 large tomato, diced
  • 1/4 cup cilantro


Boil 2 large chicken breasts in a large stock pot until chicken is white all the way through. After cooked chicken has cooled for a few minutes shred and set aside. Heat oven to 350 degrees and line a baking sheet with foil. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Heat the oil in a non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook, stirring for 2 minute. Mix in shredded chicken, black beans, chili powder, cumin, and 2 Tbsp salsa. Toss until all ingredients are well coated and chicken is warm, about 5 minutes. Remove from heat and stir in the 1 cup of salsa and 1/2 cup of the cheese.

Spoon chicken mixture evenly over pepper halves. Top with remaining cheese and green onions. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with diced tomatoes and cilantro.