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    You are in: Home / Recipes / Bell Pepper Nachos Recipe
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    Bell Pepper Nachos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    MechanicalJen's Note:

    I'm surprised these aren't already posted! Healthy little appetizers with a kick! Sure to be a hit at the summer parties.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray large baking sheets with cooking spray. Set aside.
    2. 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. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Bell Pepper Nachos

    Serving Size: 1 (104 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 199.7
     
    Calories from Fat 43
    21%
    Total Fat 4.8 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 13.7 mg
    4%
    Sodium 118.7 mg
    4%
    Total Carbohydrate 32.0 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.5 g
    6%
    Protein 6.4 g
    12%

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