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Prep Time: 4 Minutes Cook Time: 6 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe comes from a can of Red Gold petite diced tomatoes. It is very good and cheesy. I left the cilantro out because I can only take it in very small doses. Please add or subtract as need to suit your taste buds. I used chipotle chili powder and it was amazing! Ingredients:
1 green pepper |
1 red pepper |
1 yellow pepper |
1/3 cup onion, finely chopped |
1 1/2 teaspoons chili powder |
1 teaspoon cumin |
1 (14 1/2 ounce) can petite diced tomatoes, drained |
1 1/2 cups cooked rice |
1/2 cup monterey jack cheese, shredded |
1/2 cup cheddar cheese, shredded |
1/4 teaspoon fresh cilantro |
1/4 teaspoon hot pepper sauce |
Directions:
1. Cut peppers into 2 inch squares. Cut each square diagonally.
2. In a lightly greased skillet, cook onion, chili powder, and cumin until onion is tender, about 3 minutes. Remove from heat and add diced tomatoes, rice, both cheeses, cilantro, and hot pepper sauce.
3. Place pepper triangles on greased baking sheet and spoon onto each a heaping tablespoon of the tomato mixture. Broil 6 to 8 inches from heat for 3 to 4 minutes - or until cheese is melted.
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