Pepper Nachos
CATEGORIES
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
DIRECTIONS
  1. Spray large baking sheets with nonstick cooking spray; set aside.
  2. 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).
  3. 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.
  4. Remove from heat.
  5. Stir in rice, Monterey Jack cheese, cilantro and pepper sauce.
  6. Top each pepper triangle with about 2 tablespoons rice mixture; sprinkle with Cheddar cheese.
  7. Place on prepared baking sheets; cover with plastic wrap.
  8. Refrigerate 1 or up to 8 hours before serving.
  9. When ready to serve, preheat broiler.
  10. Remove plastic wrap.
  11. 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.