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“I'm surprised these aren't already posted! Healthy little appetizers with a kick! Sure to be a hit at the summer parties.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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