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Bell Pepper Nachos

"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.
  • Makes
    3-1/2 dozen

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

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Average Rating:
  • JMartinelli13
    Jan 29, 2018

    Used red, yellow and orange peppers, and a brown rice/quinoa mix. Fast and delicious, great for game day!

  • kmnowak
    Feb 16, 2011

    delicious and easy to make!!