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Discover the joy of bite-sized, flavorful snacks with our Mini Pepper Chicken Nacho Bites recipe. Perfect for game days, parties, or a cozy night in, these colorful and nutritious bites bring together the sweetness of mini bell peppers, the heartiness of shredded chicken, and the delightful melty goodness of cheese. The combination of textures and flavors in these nacho bites is sure to impress your family and friends, making them a go-to recipe for any occasion.

Mini Pepper Chicken Nacho Bites

Looking for a fun and delicious snack? Try our Mini Pepper Chicken Nacho Bites! These colorful bites feature sweet mini bell peppers stuffed with shredded chicken, black beans, corn, and melted cheese for an irresistible combination of flavors and textures. Perfect for game days, gatherings, or cozy nights in, they are easy to prepare and nutritious too, packed with vitamins and protein. Impress your friends and family with this delightful dish that’s sure to be a hit!
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Ingredients
  

12 mini sweet bell peppers (any color)

1 cup cooked chicken, shredded (use rotisserie or leftover chicken for convenience)

1 cup shredded cheddar cheese

½ cup black beans, rinsed and drained

½ cup corn (canned or frozen, thawed)

1 small jalapeño, finely chopped (optional, for added heat)

1 teaspoon taco seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

¼ cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Olive oil, for drizzling

Salt and pepper to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). For easy cleanup, line a baking sheet with parchment paper.

    Prepare the Peppers: Carefully slice the mini sweet bell peppers in half lengthwise, removing the seeds and membranes. Place the pepper halves cut-side up on the prepared baking sheet, ensuring they are evenly spaced.

      Make the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, black beans, corn, and finely chopped jalapeño (if you desire some heat). Sprinkle in the taco seasoning, garlic powder, and onion powder. Mix all the ingredients thoroughly until well combined, and season with salt and pepper to taste.

        Stuff the Peppers: Using a spoon, generously fill each pepper half with the chicken mixture, ensuring they are packed well to hold their shape during baking.

          Add the Cheese: Sprinkle about a tablespoon of shredded cheddar cheese on top of each stuffed pepper, allowing it to melt and create a delicious topping.

            Drizzle with Olive Oil: Lightly drizzle olive oil over the stuffed peppers; this will help them achieve a delightful crispiness as they bake.

              Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes. Keep an eye on them until the cheese is melted and bubbly, and the peppers are tender but still vibrant in color.

                Serve: Once baked, take the nacho bites out of the oven and allow them to cool for a few minutes. Serve them warm, topped with a dollop of sour cream and a sprinkle of fresh cilantro for a pop of color and flavor.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings

                    - Presentation Tips: For an eye-catching presentation, serve the nacho bites on a wooden cutting board or a colorful platter, accompanied by a small bowl of extra sour cream for dipping. Garnish with additional cilantro leaves or jalapeño slices for flair.