Bell Pepper Nachos Recipe
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| Bell Pepper Nachos |
Ingredients
Nonstick cooking spray
1 medium green
bell pepper
1 medium yellow
or red bell pepper
2 Italian 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 white rice
1/2 cup (2
ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped
fresh cilantro
2 teaspoons
jalapeño pepper sauce or 1/4 teaspoon hot pepper sauce
1/2 cup (2
ounces) shredded reduced-fat sharp Cheddar cheese
How to Prepare :
1. Spray large
baking sheets with nonstick cooking spray; set aside.
2. Cut bell
peppers into 2×1-1/2-inch strips; cut strips into bite-size triangles (each
bell pepper strip should yield 2 or 3 triangles).
3. Spray large
nonstick skillet with cooking spray. Add tomatoes, onion, chili powder and
cumin. Cook over medium heat 3 minutes or until onion is tender, stirring
occasionally. Remove from heat. Stir in rice, Monterey Jack cheese, cilantro
and pepper sauce.
4. Top each
pepper triangle with about 2 tablespoons rice mixture; sprinkle with Cheddar
cheese. Place on prepared baking sheets; cover with plastic wrap. Refrigerate 1
or up to 8 hours before serving.
5. When ready to
serve, preheat broiler. Remove plastic wrap. Broil nachos, 6 to 8 inches from
heat, 3 to 4 minutes (or bake at 400°F 8 to 10 minutes) or until cheese is
bubbly and rice is heated through.
