Recipe: nacho bake with stuffed red pointed peppers

A generously filled nacho bake is the ultimate comfort food, which of course we don’t need to tell you. But did you also know that a pointed pepper contains more vitamin C than a regular bell pepper? Now that’s what we call a winning combination in this delicious recipe! Because that extra vitamin C is really no unnecessary luxury.

I honestly can’t imagine life without nachos. I love the blue-black variety most of all, but in the Netherlands it’s not as easy to find as the regular yellow version. But I’m genuinely happy with that too—how often I make loaded nachos… yes, even single-serving loaded nachos!

This version is much healthier and simply perfect for the whole family.

How to make the nacho bake

1. Preheat the oven to 180 °
2. Halve the red pointed peppers lengthwise. Cut through the stems. Remove the seeds and membranes, and rinse the peppers under cold water. Pat the pepper halves dry with kitchen paper and place them cut-side up on a baking sheet lined with baking paper.
3. In a bowl, mix the diced tomatoes, black beans and half of the corn with the smoked paprika, ground cumin and onion powder. Spoon the mixture into the pepper halves and sprinkle the grated cheddar over them. Finally, crumble the nachos over the stuffed peppers.
4. Cover the baking sheet with aluminium foil and bake the stuffed peppers in the oven for 20 minutes.
5. Meanwhile, halve the cherry tomatoes, finely slice the iceberg lettuce, roughly chop the coriander and slice the jalapeño.
6. Halve the avocados, remove the stones and scoop the flesh into a bowl. Mash the flesh finely, add the sour cream and mix until smooth to make an avocado sauce. Halve the lime, squeeze out the juice and add it to the avocado sauce. Stir the sauce once more, taste and season with salt and pepper.
7. Remove the stuffed peppers from the oven, top with the remaining corn, cherry tomatoes, iceberg lettuce, coriander, jalapeño and avocado sauce, and serve immediately.

Also read:

• Recipe: veggie loaded nachos with guacamole
• Why rendang nachos should be on every menu
• Recipe for an incredibly delicious Mexican chicken nacho bake

Recipe: Growers United