More Great Recipes: Appetizer

Pepper Nachos


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Nonstick cooking spray
1 medium green bell pepper
1 medium yellow or red bell pepper
2 Italian plum tomatoes, seeded and chopped
1/3 cup finely chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1-1/2 cups cooked white rice
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 teaspoon hot pepper sauce
1/2 cup (2 ounces) shredded sharp Cheddar cheese


Spray large baking sheets with nonstick cooking spray; set aside.


Cut bell peppers into 2×1-1/2-inch strips; cut strips into bite-size triangles (each bell pepper strip should yield 2 or 3 triangles).


Spray large nonstick skillet with cooking spray. Add tomatoes, onion, chili powder and cumin. Cook over medium heat 3 minutes or until onion is tender, stirring occasionally.


Remove from heat.


Stir in rice, Monterey Jack cheese, cilantro and pepper sauce.


Top each pepper triangle with about 2 tablespoons rice mixture; sprinkle with Cheddar cheese.


Place on prepared baking sheets; cover with plastic wrap.


Refrigerate 1 or up to 8 hours before serving.


When ready to serve, preheat broiler.


Remove plastic wrap.


Broil nachos, 6 to 8 inches from heat, 3 to 4 minutes (or bake at 400°F 8 to 10 minutes) or until cheese is bubbly and rice is heated through.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter