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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.87 Kcal (535 kJ) | ||
| Calories from fat | 60.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 10% | |
|---|---|---|---|
| Cholesterol | 20.7mg | 7% | |
| Sodium | 164.48mg | 7% | |
| Potassium | 135.19mg | 3% | |
| Total Carbs | 9.87g | 3% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 6.86g | 14% | |
| Vitamin C | 33.3mg | 55% | |
| Vitamin A | 1mg | 35% | |
| Iron | 13mg | 72% | |
| Calcium | 169.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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