Bell Pepper Rice Wedges

• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 13 cup onion, finely chopped
• 1 12 teaspoons chili powder
• 1 teaspoon cumin
• 1 (14 1/2 ounce) canpetite diced tomatoes, drained
• 1 12 cups cooked rice
• 12 cup monterey jack cheese, shredded
• 12 cup cheddar cheese, shredded
• 14 teaspoon fresh cilantro
• 14 teaspoon hot pepper sauce

1. Cut peppers into 2 inch squares.
2. Cut each square diagonally.
3. In a lightly greased skillet, cook onion, chili powder, and cumin until onion is tender, about 3 minutes.
4. Remove from heat and add diced tomatoes, rice, both cheeses, cilantro, and hot pepper sauce.
5. Place pepper triangles on greased baking sheet and spoon onto each a heaping tablespoon of the tomato mixture.
6. Broil 6 to 8 inches from heat for 3 to 4 minutes - or until cheese is melted.

green pepper, red pepper, yellow pepper, onion, chili powder, cumin, tomatoes, rice, cheese, cheddar cheese, fresh cilantro, hot pepper

Taken from www.food.com/recipe/bell-pepper-rice-wedges-459574 (may not work)