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. Remove from the heat. Add rice, Monterey Jack cheese, cilantro and hot pepper sauce; stir well.
2. 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.

Yield: 14 servings