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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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Pepper pieces hold a savory cheese and rice topping in this colorful appetizer, says Aneta Kish of La Crosse, Wisconsin. Ingredients:
2 medium green peppers |
1 medium sweet red pepper |
1 medium sweet yellow pepper |
2 medium plum tomatoes, seeded and chopped |
1/3 cup finely chopped onion |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1-1/2 cups cooked rice |
1/2 cup shredded monterey jack cheese |
1/4 cup minced fresh cilantro |
1/4 teaspoon hot pepper sauce |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. 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.
2. Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese.
3. 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.
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