Bell Pepper Nachos Recipe

Nutrition Facts

  • One serving:
  • (3 each)
  • Calories:
  • 65
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 50 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Bell Pepper Nachos

Taste of Home

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

SERVINGS: 14

CATEGORY: Appetizer

METHOD: Broiled

TIME: Prep/Total Time: 20 min.

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. Add rice, Monterey Jack cheese, cilantro and hot pepper sauce; stir well.
    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.


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