Mini Bell Quinoa Stuffed Nachos

8 Servings
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Base ingredients:

  • 1 pound mini bell peppers
  • 1 cup black beans
  • 1 tablespoon cumin
  • 1/2 tablespoon chili powder
  • 1 cup cooked quinoa, cooked

Assorted toppings:

  • Olives, sliced
  • Green onions, sliced
  • Cilantro, minced
  • Tomatoes, chopped
  • Shredded Mexican cheese
  • Plain Greek yogurt


  1. Slice peppers in half using a chef knife and scoop out seeds.
  2. Stir in beans, cumin and chili powder to quinoa.
  3. Stuff each pepper half with quinoa and bean mixture.
  4. Add desired toppings, except Greek yogurt, to the stuffed peppers.
  5. Place stuffed peppers filling side up on a baking sheet lined with parchment paper.
  6. Place in the oven under a heated broiler, for 3-5 minutes or until cheese melts.
  7. Top each pepper with Greek yogurt if desired. Serve warm