Craving nachos but trying to eat healthier? These Healthy Mini Bell Pepper Nachos are the perfect solution.
A reader asked for a healthier nachos remake, and I set out to preserve the flavor and experience of nachos while swapping in wholesome ingredients.
Instead of traditional chips and heavy toppings, this version uses sweet mini bell peppers as the “chips.” They are the perfect grab-and-eat size and add a fresh crunch without processed ingredients.
This plate of nachos is loaded with vegetables and plant-based goodness while keeping bold Mexican-inspired flavors.
We begin with a bag of mini bell peppers cut in half and cleaned. They act as the base for the toppings and hold up well under the broiler.
For the protein and savory bite, a skillet of seasoned black beans and sautéed onions replaces the meat. Spices like chili powder, paprika, and cumin bring the familiar nacho taste.
Bright, homemade pico de gallo—tomatoes, cilantro, onion, lime juice, and jalapeño—adds fresh acidity and texture. It’s quick to prepare and elevates each bite.
I also spoon on a bit of vegan nacho cheese sauce for that creamy, indulgent finish—yes, you can have nacho cheese and keep it plant-based.
Top them with diced avocado and any other favorites you like—jalapeños, green onions, or a squeeze of extra lime all work well.
The nachos are broiled just long enough to warm the fillings and soften the peppers slightly while keeping a pleasant bite. They remain easy to pick up with your hands, messy in the best way, and true to the nacho experience.
I recommend serving them on the baking sheet you prepared them on—trying to transfer the pepper nachos can be tricky. Enjoy these healthy, vegan, and gluten-free mini bell pepper nachos!
Healthy Mini Bell Pepper Nachos (Vegan and Gluten-Free)
- Author: Happy Healthy Mama
- Total Time: 35 mins
- Yield: 1-2 servings
Description
All of the ingredients in these Healthy Mini Bell Pepper Nachos contribute to better health. Vegan and gluten-free, they make a flavorful appetizer or snack that everyone can enjoy.
Ingredients
- 1 lb bag sweet mini bell peppers, cut in half and seeds removed
- 2 teaspoons avocado oil
- 1 onion, diced (divided)
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt, plus more for pico
- 1/2 teaspoon pepper
- 10 ounces grape tomatoes, quartered
- 1/2 bunch cilantro, chopped
- Juice from one lime
- 1 whole jalapeño, chopped
- 1/2 cup vegan nacho cheese sauce
- 1 avocado, pitted and diced
Instructions
- Place the halved mini bell peppers on a baking sheet with the cut side up.
- Heat the avocado oil in a skillet over medium heat.
- Add half the diced onion and sauté until soft, about 4 minutes.
- Stir in the black beans, chili powder, paprika, cumin, crushed red pepper, salt, and pepper.
- Cook until the beans are warmed through, about 2 minutes, then remove from heat.
- Make the pico de gallo: combine tomatoes, cilantro, the remaining diced onion, lime juice, jalapeño, and a pinch of salt. Mix well.
- Spoon a small amount of the bean mixture into each pepper half, then top with a spoonful of pico de gallo and a drizzle of vegan nacho cheese sauce.
- Preheat the oven broiler and broil the sheet of nachos for 4–5 minutes, until everything is hot and the peppers are slightly softened.
- Remove from the oven, add diced avocado and any extra toppings you like, and serve straight from the baking sheet. Enjoy!
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 78
- Sugar: 2g
- Sodium: 260mg
- Fat: 3.8g
- Carbohydrates: 8.75g
- Protein: 2.1g
