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Super Bell Nachos

Yields1 Serving

 4 Bell Peppers any combination of Red, Yellow or Orange
 2 cups of Cherry Tomatoes - Yecha
 2 cups canned corn or frozen kernels thawed out in advance
 1 (540mL) can of black beans
 2 small to medium red onions
 ¼ cup lime juice
 3 tbsp. olive oil
 1 tbsp. cumin
 ¼ cup chopped cilantro
 1 ½ cups low fat cheddar/mozzarella blend – grated
  Sea salt and cracked black pepper to taste

Wash all produce before cooking


Start by cutting the Bell Peppers into 5-6 chip shaped pieces, set aside.


Dice Cherry Tomatoes - Yecha and red onions.


Chop ¼ cup of cilantro and 1 tbsp. cilantro separately.


Drain and rinse black beans


In a medium mixing bowl, combine Cherry Tomatoes - Yecha, canned corn, black beans, red onions, lime juice, olive oil, cumin, ¼ cup cilantro, sea salt and black pepper to taste. Allow to sit for 10 minutes, drain well


Preheat oven to 400 degrees Fahrenheit.


On a large baking sheet lined with parchment paper, arrange the Bell Peppers avoiding overcrowding. Simply spoon your drained mixture evenly amongst the Bell Peppers, don’t overfill


Grate cheese and evenly top each Bell Pepper.


Carefully place the baking sheet into oven, set timer for 10 minutes.


While Bell Peppers are in oven, in a small bowl combine your greek yogurt, 1 tbsp. of chopped cilantro and hot sauce. Set aside


When the timer is up, check the Bell Peppers for color. Leave the Bell Peppers in the oven until cheese is golden brown


Remove from oven and arrange on your favorite platter with bowl of dip and serve