Bell Pepper Nachos

• 2 bell peppers
• 2 plum tomatoes, seeded and chopped
• 13 cup onion, diced
• 1 teaspoon chili powder
• 12 teaspoon cumin
• 1 12 cups rice, cooked
• 12 cup monterey jack cheese
• 14 cup cilantro
• 2 teaspoons hot pepper sauce
• 12 cup sharp cheddar cheese
• cooking spray

1. Spray large baking sheets with cooking spray.
2. Set aside.
3. Cut bell peppers into 2 x 1.5 inch strips, cut strips into bite-sized triangles (each strip should yield 2 or 3 triangles).
4. Spray large skillet with cooking spray.
5. Add tomatoes, onion, chili powder and cumin.
6. Cook over medium heat 3 minutes until union is tender, stirring occasionally.
7. Remove from heat.
8. STir in rise, monterey jack cheese, cilantro and hot pepper sauce.
9. Top each pepper triangle with roughly 2 tablespoons rice mixture Sprinkle with cheddar cheese.
10. Place on prepped baking sheets and cover with plastic wrap.
11. REfrigerate up to 8 hours before serving.
12. When ready to serve, preheat broiler.
13. Remove plastic wrap.
14. Broil nachoes 6 to 8 inches from heat, 3 to 4 minutes until cheese is bubbly and rice is heated through.

bell peppers, tomatoes, onion, chili powder, cumin, rice, cheese, cilantro, hot pepper, cheddar cheese, cooking spray

Taken from www.food.com/recipe/bell-pepper-nachos-277999 (may not work)