Source: Diabetic Cooking

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

Servings

1.0
1 each  cooking spray 1.0
1 each  chopped green bell peppers 1.0
1 each  medium red bell peppers 2.0
2 each  fresh plum tomatoes 0.3333
0.3333 cup  fresh chopped onion 1.0
1 tsp  chili powder 0.5
0 1/2 tsp  ground cumin 1.5
1 1/2 cup  Rice, white, glutinous, cooked 4.0
4 oz  reduced fat Monterey Jack cheese 0.25
0 1/4 cup  fresh cilantro 2.0
2 tsp  tabasco sauce 0.5
0 1/2 cup  Cheese, cheddar, sharp, reduced fat, finely shredded

1. Spray large nonstick baking sheets with cooking spray; set aside.
2. 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).
3. 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.
4. 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.
5. 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.