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.