Nachos with Bell Peppesr

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 .