Getting kids to eat their vegetables can be tough. Using fresh ingredients and some of their favorite flavors just might get them to give them a try. We asked Erin Burch, of Erin Burch Nutrition, who has two small children of her own to create a recipe for us that kids can't resist.
If you're looking for a quick, colorful, veggie-packed lunch your kids will love, then these Quinoa Stuffed Mini Bell Pepper Nachos are a must try.
Sweet mini bell peppers stand in for tortilla chips for a healthy and delicious, kid-pleasing twist. Not only are they super simple to mix up, but kids will love adding on their favorite toppings.
There's also no need to heat up your oven on a hot summer day. A few minutes under the broiler and these nutrient-packed nachos are ready.
Per serving (8 per recipe): 226kcal, 4.9g fat, 2.0g sat fat, 8mg cholesterol, 91mg sodium, 6.7g fiber, 12.2g protein
Mini Bell Quinoa Stuffed Nachos
- 1 pound mini bell peppers
- 1 cup black beans
- 1 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 cup cooked quinoa, cooked
- Olives, sliced
- Green onions, sliced
- Cilantro, minced
- Tomatoes, chopped
- Shredded Mexican cheese
- Plain Greek yogurt
- Slice peppers in half using a chef knife and scoop out seeds.
- Stir in beans, cumin and chili powder to quinoa.
- Stuff each pepper half with quinoa and bean mixture.
- Add desired toppings, except Greek yogurt, to the stuffed peppers.
- Place stuffed peppers filling side up on a baking sheet lined with parchment paper.
- Place in the oven under a heated broiler, for 3-5 minutes or until cheese melts.
- Top each pepper with Greek yogurt if desired. Serve warm