Directions:
- Cut peppers into 1-1/2- to 2-in. 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. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese.
- Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through. Yield: 3-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.22 Kcal (332 kJ) | ||
| Calories from fat | 34.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 11.83mg | 4% | |
| Sodium | 79.45mg | 3% | |
| Potassium | 144.07mg | 3% | |
| Total Carbs | 7g | 2% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 38.2mg | 64% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 87.59 Kcal (367 kJ) | ||
| Calories from fat | 38.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 6% | |
|---|---|---|---|
| Cholesterol | 13.08mg | 4% | |
| Sodium | 87.84mg | 3% | |
| Potassium | 159.28mg | 3% | |
| Total Carbs | 7.74g | 2% | |
| Sugars | 2.19g | 8% | |
| Dietary Fiber | 1.51g | 5% | |
| Protein | 4.8g | 9% | |
| Vitamin C | 42.3mg | 64% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 110.1mg | 10% | |
* 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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