Bell Pepper Nachos
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 bell peppers
- 2 plum tomatoes, seeded and chopped
- 78.78 ml onion, diced
- 4.92 ml chili powder
- 2.46 ml cumin
- 354.88 ml rice, cooked
- 118.29 ml monterey jack cheese
- 59.14 ml cilantro
- 9.85 ml hot pepper sauce
- 118.29 ml sharp cheddar cheese
- cooking spray
directions
- Spray large baking sheets with cooking spray. Set aside.
- Cut bell peppers into 2 x 1.5 inch strips, cut strips into bite-sized triangles (each strip should yield 2 or 3 triangles).
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
MechanicalJen
Maryville, 0
For starters, my name is Jen. ?West Virginia transplant living in Knoxville, TN. ?I'm a mechanical engineer and I serve as the principal facilities mechanical engineer to a large automotive manufacturer.