Yield: 8 servings.
4 cups Green, red and yellow pepper strips,
¾ inch wide
1 cup Monterey Jack cheese, shredded
3 tablespoons Coarsely chopped, natural American pistachios
1 can (4 ounces) Diced green chilies
¼ cup Finely chopped onion
Arrange peppers on broiler-proof pan or platter. Sprinkle with cheese, pistachios, chilies and onion. Broil or bake at 450˚ F., until cheese melts.