Bell Pepper Nachos

2 medium green bell peppers
1 medium sweet red pepper
1 medium yellow bell pepper
2 ripe 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 or 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.