Bell Pepper Nachos
Source of Recipe
Ken
Recipe Introduction
Pepper pieces hold a savory cheese and rice topping in this colorful appetizer.
List of 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 Or Parsley
1/4 Teaspoon Hot Pepper Sauce
1/2 Cup Shredded Sharp Cheddar CheeseRecipe
Cut peppers into 1-1/2 to 2 inch 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. Add rice, Monterey Jack cheese, cilantro and hot pepper sauce; stir well. Spoon a heaping teaspoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. Broil 6 to 8 inches from the heat for 3 to 4 minutes or until cheese is bubbly and rice is heated through. Yields 3-1/2 dozen.
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