Oven baked Bell Pepper Nachos are the perfect fix for a satisfying Mexican inspired meal without processed chips. The taste and health benefits of this preparation will make you only want nachos this way!
I love Bell Pepper Nachos with quinoa and black beans because the spicy filling complements the well seasoned roasted peppers in a perfect savory combination.
If that’s not enough, it is also loaded with fiber, protein, vitamins and antioxidants.
I love how satisfying this is as a plant based, meatless recipe. Believe me, you won’t miss the meat here.
I have tried bell pepper nachos with meat before and in comparison with this recipe, I much prefer it without meat.
They are not the lowest carb option as they have quinoa, but in moderation they could be a good addition to a low carb diet.
Content in this Post
- Ingredients used in Bell Pepper Nachos
- Ingredients used in Quinoa And Black Bean Filling
- Health Benefits of Bell Pepper Nachos With Quinoa Bean Mix
- How To Make Bell Pepper Nachos With Quinoa And Black Bean Filling
- STEP 1 — Prepare the Bell Pepper Nachos
- STEP 2 — Make the Quinoa And Black Bean Filling
- STEP 3 — Assemble the Spicy Bell Pepper Nachos
- Kitchen Tools Needed to Make Bell Pepper Nachos
Ingredients used in Bell Pepper Nachos
The nachos in this recipe come from oven roasted bell peppers. Any color of the bell peppers works. If you prefer less sweetness I would recommend using green bell peppers. But for a sweet tasting and fun color filled experience I would use a mix of red, orange and yellow peppers.
The peppers are cut into nacho “chips” and mixed with olive oil and a spice blend made up of ground cumin, garam masala, salt and chili pepper. By adding chili pepper to the mix, the nachos get a unique and spicy bite. They are then oven roasted twice — first without filling and then with the filling. Continue below for the ingredients to the filling and the step-by-step cooking process.
- Bell Peppers — any color works. I like seeing the colorful mix of red, orange and yellow on the plate
- Olive Oil — I use extra virgin for the bold taste
- Chili Pepper — ground, adds spiciness to the nachos
- Cumin — ground, adds an earthy tone
- Garam Masala — adds an all-rounded flavor
- Salt — enhances all the flavors
Ingredients used in Quinoa And Black Bean Filling
The nacho filling is a flavorful combination of black beans and pre-cooked quinoa, cooked together with tomatoes, salsa, onions, garlic, and spices. Hot sauce and lime juice are also added to the mix. The flavor and texture of this mix makes you forget all about the traditional ground beef filling.
As toppings I use a traditional blend of cheese, lettuce, tomatoes and sour cream, but also add sliced olives as they go so well with this dish. However, before you start the recipe, make sure you have some cooked quinoa otherwise you will need to add that step to the process.
- Black Beans canned, rinsed and drained
- Quinoa pre-boiled
- Tomatoes we prefer on-the-vine or Roma tomatoes
- Salsa hot, medium or mild — your choice
- Onions we use red for the added flavor but yellow works just as fine
- All Purpose Spice Blend click the link for the full recipe. Have this seasoning mix prepped and ready to go for this and other recipes. (*If you don’t already have this made up you can use a half teaspoon of paprika, and a quarter teaspoon each of onion powder and garlic powder)
- Cumin ground
- Hot Sauce Frank’s or Tabasco
- Lime Juice fresh pressed or concentrate
- Garlic grated or put through a garlic press
- Lettuce finely shredded
- Tomatoes diced
- Cheese Cheddar or Mozzarella works great but others can be used
- Black Olives pits removed and sliced
Health Benefits of Bell Pepper Nachos With Quinoa Bean Mix
The main ingredients used in this recipe — bell peppers, black beans, and quinoa — are all considered healthy alternatives to ingredients commonly used in filled nachos. They are loaded with vitamins and minerals, and when used together, contain fiber and protein, and provide antioxidants and all the essential amino acids. What more can you ask from a savory snack like these Spicy Bell Pepper Nachos With Quinoa Bean Mix?
Bell Peppers are low in calories, high in fiber, rich in nutrients, and contains protein. While having double the amount of Vitamin C compared to oranges, bell peppers are also high in iron and contain lutein antioxidants.
Black Beans are rich in antioxidants, have a high fiber and protein content and contain many vitamins and minerals. They are also very low in fat and sugar.
Quinoa is a pure protein whole grain food, containing all nine essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine). It is a good source of fiber and contains many nutrients.
How To Make Bell Pepper Nachos With Quinoa And Black Bean Filling
This recipe is simple but satisfying. Prep ahead by boiling a cup of quinoa to have ready when you start this dish. The recipe has two portions to it — oven roasted bell pepper nachos and stir fried black bean and quinoa filling.
The bell pepper nachos are coated in oil and spices and are baked in the oven for about 10 minutes before the filling is added. After that, they are baked for an additional 10 minutes in the oven.
While the bell peppers are baking in the oven the black bean and quinoa filling can be prepared. Simply stir fry onions and garlic in oil until the onions are soft. Add all other ingredients and let simmer for 5 minutes until the flavors meld together.
When the bell peppers are done in the oven, take out the baking sheet and add the stir fried filling evenly to all peppers. Place back in the oven for an additional 10 minutes.
While the bell pepper and filling are baking in the oven, prepare the lettuce, tomatoes and cheese toppings. Once finished place the bell pepper nachos on a serving tray and sprinkle the toppings on them. Add the sour cream and olives for the final touch.
STEP 1 — Prepare the Bell Pepper Nachos
- Preheat the oven to 400°F.
- Line a 12″ x 17″ baking sheet with parchment paper.
- Cut the bell peppers into wedges and place them in a medium size bowl.
- Add olive oil and spices to a mixing cup. Blend well.
- Pour the mix over the bell peppers and evenly coat them with the mix.
- Lay the bell peppers (skin down) on the baking sheet, spreading them evenly.
- Place in middle of oven and let bake for 10 minutes.
- When done, set aside to add filling (see below).
STEP 2 — Make the Quinoa And Black Bean Filling
- Add oil, onions and garlic to a deep frying pan. Fry on medium/high heat for about 3 minutes until the onions are soft.
- Add in remaining ingredients (quinoa, black beans, tomato, salsa, lime juice, and spices) to the pan and stir to combine.
- Let simmer for about 5 minutes until all flavors are blended together.
- Once blended and warm, remove the pan from the stove.
STEP 3 — Assemble the Spicy Bell Pepper Nachos
- Add a heaping tablespoon of quinoa and black bean filling to each bell pepper nacho.
- Place in middle of oven and let bake for 10 minutes.
- Once complete, move all bell peppers nachos to a serving tray.
- Add lettuce, tomatoes, shredded cheese, sour cream, and olives to each nacho.
- Serve while warm.
Kitchen Tools Needed to Make Bell Pepper Nachos
- Baking Sheet (large enough to fit all the Nachos — I use a 12″ x 17″)
- Deep Frying Pan or Sauce Pan (I love using the pan from my cast iron tagine)
Spicy Bell Pepper Nachos With Quinoa Bean Mix
Bell Pepper Prep
- 4 Bell Peppers
- 1 tablespoon Avocado oil
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin, ground
- 1 teaspoon Chili Pepper
- 1 teaspoon Salt, Himalayan
Black Bean Quinoa Filling
- 1 tablespoon Avocado Oil
- ½ Red Onion, diced
- 1 clove Garlic, grated
- 14 ounces Black Beans, canned, rinsed and drained
- 1 cup Quinoa, cooked
- 1 Tomato, chopped
- ½ cup Salsa, medium spice level
- 1 teaspoon Lime Juice
- 1 teaspoon Cumin
- 1 teaspoon All Purpose Spice Blend, see our recipe for ingredients
- 1 teaspoon Hot Sauce, Frank's
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut Bell peppers into quarters as shown. Place them in a large bowl.
- Add oil, cumin and all purpose spice blend. Mix bell peppers thoroughly until saturated.
- Place bell pepper sections on the lined baking sheet and bake in preheated oven (400°F). Bake for 10 minutes.
- While peppers are roasting, make the quinoa bean mix. Add oil, onions and garlic to the pan. Stir fry until the onions are soft, about 3 minutes.
- Add in remaining ingredients (quinoa, black beans, tomato, salsa, lime juice and spices) to the pan. Stir to combine.
- Sauté the ingredients for about 5 minutes while stirring often to allow the flavors to meld together. Remove from heat.
- When the bell peppers have finished baking, remove from oven, allow to cool slightly and fill with the quinoa bean mix. Return peppers to oven and bake for 10 more minutes.
- Sprinkle on your favorite nacho toppings (sliced olives, cheese, diced tomatoes, shredded lettuce, labneh or sour cream). Delicious as is or with any additional sides like guacamole if you prefer.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.
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