Bell Pepper Nachos

m
1 medium green bellpepper
1 medium yellow or red bellpepper
2 Italian plum tomatoes , seeded and chopped
1/3 cup finely chopped green onion
1 teaspoon chili powder
1/2 teaspoon grown cumin
1 1/2 cups cooked white rice
1/3 cup (2 0unces) shredded reduced-fat Monterey Jack Cheese
1/4 cup chooped fresh cilantro
2 teaspoons jalapeno pepper sauce or 1/4 teaspoon hot pepper sauce
1/2 cup (2 0unces) shredded reduced-fat sharp Chedder cheese .

1) Spray large nonstick baking sheets with nonstick cooking spray ; set aside .
2) Cut bellpeppers into 2X1 1/2 strips ; cut strips into bite size triangles ( each bellpepper strip should yield 2 or 3 triangles).
3) Spray large nonstick skillet with nonstick 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 Chedder 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*F 8 to 10 minutes) or until cheese is bubbly and rice is heated through . Transfer to serving tray ; garnish as desired .
Makes 8 serving
Hint : Nachos can be made a day ahead .