EveryGirl Nachos

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves 4-6

  • 1 bag of 20 mixed sweet mini peppers (yellow, orange, red)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 jalapeño pepper, chopped to add taste
  • 1 1-ounce bag taco mix
  • 1 16-ounce can refried beans
  • 1 cup shredded mixed taco cheese
Preheat the broiler. Line a baking sheet with parchment paper.

Cut each pepper in half the long way. Remove seeds and stem, and place pepper halves on the lined baking sheet and set aside.

Heat oil in a medium skillet. When hot, add onion and jalapeño pepper. Sauté until onion is golden brown, about 3 minutes. Set aside to cool.

Use a small bowl to mix the taco mix in with the refried beans. Using a spatula or a spoon, fill each pepper halfway with some of the refried beans.

Using your hands, sprinkle the onion and jalapeño mix on top of each filled pepper half. Sprinkle the cheese evenly over the peppers. Place the baking sheet in the oven about 8 inches away from the broiler and broil until the cheese is melted and golden, 2-3 minutes.
From Rachael Ray