Bell Pepper Nachos Recipe

5 1 1
Bell Pepper Nachos Recipe
Bell Pepper Nachos Recipe photo by Taste of Home
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Bell Pepper Nachos Recipe

Read Reviews
5 1 1
Publisher Photo
"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
14 servings
TOTAL 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. 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.
Originally published as Bell Pepper Nachos in Taste of Home June/July 1999

Nutritional Facts

3 each: 65 calories, 3g fat (2g saturated fat), 8mg cholesterol, 50mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.

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

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kmnowak User ID: 3453696 72949
Reviewed Feb. 16, 2011

"delicious and easy to make!!"

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