Bell Pepper Nachos

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 bell peppers
• 2 plum tomatoes, seeded and chopped
• 1/3 cup onion, diced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 1/2 cups rice, cooked
• 1/2 cup monterey jack cheese
• 1/4 cup cilantro
• 2 teaspoons hot pepper sauce
• 1/2 cup sharp cheddar cheese
• cooking spray

Recipe

• 1 spray large baking sheets with cooking spray. set aside.
• 2 cut bell peppers into 2 x 1.5 inch strips, cut strips into bite-sized triangles (each strip should yield 2 or 3 triangles).
• 3 spray large skillet with cooking spray. add tomatoes, onion, chili powder and cumin. cook over medium heat 3 minutes until union is tender, stirring occasionally. remove from heat. stir in rise, monterey jack cheese, cilantro and hot pepper sauce.
• 4 top each pepper triangle with roughly 2 tablespoons rice mixture sprinkle with cheddar cheese. place on prepped baking sheets and cover with plastic wrap. refrigerate up to 8 hours before serving.
• 5 when ready to serve, preheat broiler. remove plastic wrap. broil nachoes 6 to 8 inches from heat, 3 to 4 minutes until cheese is bubbly and rice is heated through.