Bell Pepper 'n Rice Wedges

From Red Gold Tomato can
Prep time 15 minutes
Cook time 7 minutes
Servings: 8

Ingredients:

1 green pepper
1 red pepper
1 yellow pepper
1/3 cup onion, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 1/2 cups cooked rice
1/2 cup Monterrey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/4 teaspoon fresh cilantro (I will omit this)
1/4 teaspoon hot pepper sauce

Directions:

1 Cut peppers into 2 inch squares. Cut each square diagonally.
2 In a lightly greased skillet, cook onion, chili powder, and cumin until onion is tender, about 3 minutes. Remove from heat and add diced tomatoes, rice, both cheeses, cilantro, and hot pepper sauce.
3 Place pepper triangles on greased baking sheet and spoon onto each a heaping tablespoon of the tomato mixture. Broil 6 to 8 inches from heat for 3 to 4 minutes - or until cheese is melted.