Makes 8 servings
1 medium green bell pepper
1 medium yellow or red bell pepper
2 Italian plum tomatoes , seeded and chopped
1/3 cup finely chopped green onion
1 teaspoon chili powder
1/2 teaspoon grown cumin
1 -1/2 cups cooked white rice
1/3 cup (2 ounces) shredded reduced-fat Monterey Jack Cheese
1/4 cup chopped fresh cilantro
2 teaspoons jalapeno pepper sauce or 1/4 teaspoon hot pepper sauce
1/2 cup (2 0unces) shredded reduced-fat sharp Cheddar cheese .
1. Spray large nonstick baking sheets with nonstick cooking spray ; set aside .
2 . Cut bell peppers into 2X1 1/2 strips ; cut strips into bite size triangles ( each bell pepper strip should yield 2 or 3 triangles).
3 . Spray large nonstick skillet with nonstick 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 approximately 2 tablespoons rice mixture ; sprinkle with Cheddar cheese . Place on prepared baking sheets ; cover with plastic wrap . Refrigerate 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 . Transfer to serving tray ; garnish as desired .
TIP : Nachos can be made a day ahead .