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Bell Pepper Nachos Recipe

Bell Pepper Nachos Recipe

"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:14 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

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 Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.