Nachos Supreme Stuffed Bell Peppers

Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips. Substitute poblano chiles for the bell peppers for a little more kick.

Ingredients

• 2 red, orange or yellow bell peppers

• 8 to 10 tortilla chips per pepper half gently crushed

• ½ cup canned black beans drained and rinsed

• 1 tablespoon chopped pickled jalapeños optional

• 1 cup nacho cheese sauce warmed

• 1 cup shredded Mexican-blend cheese

• ¼ cup plain Greek yogurt or sour cream

• 1 small tomato chopped

• 1 small ripe avocado chopped

Instructions

• Preheat oven to 350 °F degrees. Line a baking sheet with parchment. Cut the peppers in half lengthwise and remove the seeds and pith. Fill each pepper halfway with the crushed chips.

• Divide beans and chopped jalapeños, (if using) among peppers. Spoon ¼ cup warm nacho cheese sauce into each pepper. Top each with ¼ cup shredded cheese. Bake until peppers are tender, about 30 minutes.

• Top each pepper with a tablespoon of Greek yogurt or sour cream, a few chopped tomatoes, and some avocado.

• Makes 4 side-dish servings.

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