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Quinoa Stuffed Mini Bell Nachos Recipe

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: gluten-free, lowfat, nachos, Quinoa, stuffed bell peppers, vegetarian
Servings: 4 servings
Calories: 195kcal


  • 1 lb mini bell peppers
  • 1 cup quinoa
  • 2 cups water
  • 1 1/2 tablespoons taco seasoning


  • olives
  • green onion
  • cilantro
  • tomatoes
  • cheddar cheese
  • plain Greek yogurt
  • salsa


  • Rinse peppers, slice in half and scoop seeds out.
  • Lay on a baking sheet lined with parchment or a silpat liner.
  • To cook quinoa, use this method. 
  • When cooked, fluff with a fork and add taco seasoning.
  • Stuff each pepper with quinoa.
  • Sprinkle desired toppings on the stuffed peppers.
  • Place in the oven heated to Broil for 3-5 minutes or until the cheese is melted.
  • Remove from the oven.
  • Place a dollop of plain Greek yogurt and salsa on each nacho.
  • Serve warm.


Calories: 195kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Sodium: 238mg | Fiber: 5g | Sugar: 4g