Bell Pepper Nachos- Taste of Home Tuesday

Still working on your menu for the big game?  I've been taste testing recipes over the last few weeks, and I'll definitely be making these Bell Pepper Nachos again.   My guys will be scarfing down crispy cheesy treats, and I didn't want to be left out just because I'm eating healthier.   I made some slight changes, the first was to not use any green peppers, I prefer the red, yellow, and orange.   I used a brown rice and quinoa mix.  I'm not a fan of cilantro, so I used dried parsley. I love that you can pre-prep them and pop them under the broiler at a later time. Thank you so much to Aneta K for sharing the recipe!

Be sure to go check out fellow Volunteer Field Editor Patty's Braided Bread!   Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here!


 


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Bell Pepper Nachos

  • 2 medium green peppers (used orange)
  • 2 medium sweet red pepper
  • 2 medium sweet yellow pepper
  • 2 medium plum tomatoes, seeded and chopped
  • 1/3 cup onion, finely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups cooked rice (I used a brown rice/quinoa mix)
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro or parsley (I used dried parsley)
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup shredded sharp cheddar cheese
Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. Remove from the heat. Add rice, Monterey Jack cheese, cilantro and hot pepper sauce; stir well. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through. Yield: 3-1/2 dozen.
Editor's Note: These appetizers can be assembled ahead of time. Place on baking sheets, cover and refrigerate for up to 8 hours before broiling.
Source: https://www.tasteofhome.com/recipes/bell-pepper-nachos






Comments

  1. I love nachos and this looks like a great way to enjoy them without all the calories!

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    Replies
    1. I've been working really hard at getting my veggies in, and this was a great way to do it :)

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  2. Such a great, lightened up version!

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    Replies
    1. It really made eating healthier on game day much easier :)

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  3. Replies
    1. I'm totally addicted to sweet bell peppers, so any new way I can use them is good!

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  4. Replies
    1. Colorful snacks are so much more fun to eat :)

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  5. This such a great idea! I like that it's healthier version of totally guilty pleasure. Thanks for sharing.

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