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Bell Pepper Nachos

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

Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half

Printed from tasteofhome.com Jul 24, 2008

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Bell Pepper Nachos cont.

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. 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.

Yield: 3-1/2 dozen.