Healthy Bell Pepper Nachos

Bell Pepper Nachos

LR Bell Pepper Nachoes3



Freud said the definition of insanity was doing the same thing over and over again and expecting different results. I disagree. My definition of insanity: Biking (peddling a bike, not riding a motorcycle) from Seattle, Washington to Portland, Oregon. Yes, you read that right. Seattle to Portland: 200 miles. Well, I’m happy to say I’m not suffering from this insanity. My husband is. And as part of his training, he has been dropping weight.

Which brings us to the delicious nachos pictured above. They’re practically guilt free. You could literally eat the entire pan for under 1,000 calories. (Provided you go light on the cheese). They’re easy- even making your own cheese (if you wish) isn’t hard- and the possibilities are almost endless for different toppings.

Now, does anyone else have any ideas for healthy appetizers or snacks I can make him?


LR Bell Pepper Nachoes1

Bell Pepper Nachos


5-6 Bell peppers (red & yellow)
1 can fat-free refried beans
1 can black beans, washed and drained
Smoked Queso Cheese Sauce (can also substitute store-bought)
1 C. salsa
1 C. fat-free sour cream
Optional add-ons:
Meat- chorizo, beef, or shredded chicken
Green pepper
Spanish Rice
Black olives
Diced green chilis (canned)
Shredded cheeses
Pico de gallo

LR Bell Pepper Nachoes2


1. Pre-heat oven to 400°. Line large baking sheet with foil.
2. Clean peppers. Cut into slightly larger than bite size pieces.
3. Dab refried beans on. Sprinkle with black beans. Add cheese sauce.
4. Bake 12-15 minutes, until everything is hot.
5. Add sour cream and salsa as desired.
Smoked Queso Cheese Sauce:
1 Tbsp. butter
1 shallot, minced
1 garlic clove, minced
2 jalapeños, seeded and diced
1 & 1/2 C. half & half
1-2 Tbsp. cornstarch
4 oz. cream cheese, softened
4 oz. smoked cheddar (block)
8 oz. queso blanco (block)
4 oz. jalapeño cheddar (block)
Dash tabasco sauce
Chipotle chili powder

Cheese sauce-
1. Shred cheeses, prep veggies.
2. In a medium pan, sauté shallots, garlic, and jalapeños in butter for 3-4 minutes or until slightly softened. Add half & half. Whisk in 1 Tbsp. cornstarch. Allow it to come to a very light simmer; then turn down heat to medium-low.
3. Stir in cream cheese, dash tabasco, and 1/8 tsp. chipotle chile powder.
4. Slowly add a handful of shredded cheese. Stir until melted. Continue to add cheese slowly, melting completely between handfuls.
5. When sauce is completely done, add cornstarch if you need to thicken it or half-and-half if you want it thinner. Add additional tabasco and chipotle chili powder as desired.
p.s. I’m still perfecting the cheese sauce. So if you make it and have any great adjustments, please let me know!~Since you ate a healthy appetizer, how about balancing it out with the most ridiculously rich and delicious dessert you’ll ever eat?

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