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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Bell Pepper Nachos

Source: Diabetic Cooking

Bite size bell pepper triangles topped with chili, rice, and cheese.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	103.8

Total Carbs	9.8 g

Dietary Fiber	1.0 g

Sugars	1.3 g

Total Fat	4.8 g

Saturated Fat	2.7 g

Unsaturated Fat	0.1 g

Potassium	80.4 mg

Protein	6.4 g

Sodium	191.7 mg

Dietary Exchanges 4.8 Fat, 0.4 Vegetables, 0.8 Meat, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Spray large nonstick baking sheets with cooking spray; set aside.
Cut bell peppers into 2×1-1/2-inch strips; cut strips into bite-size triangles (each bell pepper strip should yield 2 or 3 triangles).
Spray large nonstick skillet with cooking spray. Add tomatoes, onion, chili powder and cumin. Cook over medium heat 3 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in rice, Monterey Jack cheese, cilantro and pepper sauce.
Top each pepper triangle with approximately 2 tablespoons rice mixture; sprinkle with Cheddar cheese. Place on prepared baking sheets; cover with plastic wrap. Refrigerate up to 8 hours before serving.
When ready to serve, preheat broiler. Remove plastic wrap. Broil nachos, 6 to 8 inches from heat, 3 to 4 minutes (or bake at 400 degrees F 8 to 10 minutes) or until cheese is bubbly and rice is heated through. Transfer to serving plate; garnish, if desired.