Serves 2 -4
This fun, vegetarian recipe for peppers stuffed with “nachos supreme” is an outtake from the new cookbook Taste of Tucson, written and photographed by Jackie Alpers
2 red, orange, or yellow bell peppers
8 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
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 a 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.
[Tip] You can substitute poblano chiles for a little more kick.