Bell Pepper Nachos Recipe

Bell Pepper Nachos Recipe photo by Taste of Home

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"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.

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Bell Pepper Nachos Recipe

Prep/Total Time: 20 min.

Yield: 14 Servings

15 5 20

Ingredients

2 medium green peppers
1 medium sweet red pepper
1 medium sweet yellow pepper
2 medium 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 rice
1/2 cup shredded Monterey Jack cheese
1/4 cup minced fresh cilantro
1/4 teaspoon hot pepper sauce
1/2 cup shredded sharp cheddar cheese

Directions

Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally.
Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese.
Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through. Yield: 3-1/2 dozen.

Editor's Note: These appetizers can be assembled ahead of time. Place on baking sheets, cover and refrigerate for up to 8 hours before broiling.

Nutritional Facts 1 serving (3 each) equals 65 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 50 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Bell Pepper Nachos in Taste of Home June/July 1999