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Quinoa Stuffed Mini Bell Nachos with Fruit

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Quinoa Stuffed Mini Bell Nachos with Fruit

4.5 from 2 votes
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Course: Lunch
Cuisine: American
Keyword: Quinoa Stuffed Mini Bell Nachos with Fruit
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 4 peppers, 1/2 cup grapes
Calories: 363kcal


  • 16 each bell pepper, mini
  • 1 cup quinoa, uncooked
  • 1 1/2 tablespoon taco seasoning
  • 1 cup black olives, canned
  • 1 medium tomato, red
  • 2 ounce cheddar cheese
  • 1/2 cup Greek yogurt, plain
  • 1 cup salsa

Serve With

  • 2 cup grapes


  • Preheat oven broiler.
  • Rinse bell peppers, slice in half, and scoop out seeds.
  • Line a baking sheet with parchment paper or spray with cooking spray. Place peppers on prepared sheet.
  • Cook quinoa as directed on package. When cooked, fluff with a fork and stir in taco seasoning.
  • Stuff each pepper with quinoa. Dice olives and tomato; sprinkle onto peppers then top off with cheese.
  • Place in the oven heated to and broil for 3-5 minutes or until the cheese has melted.
  • Remove from the oven and top each nacho with a dollop of plain Greek yogurt and salsa.
  • Serve warm with grapes on the side.
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Calories: 363kcal | Carbohydrates: 58g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1163mg | Fiber: 9g | Sugar: 21g

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