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Bell Pepper Nachos

 Bell Pepper Nachos
"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.
14 ServingsPrep/Total Time: 20 min.


  • 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
  • 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

2 of 2

Bell Pepper Nachos (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.