Best 3 Tri Color Stuffed Peppers Recipes

If you’re looking for a quick and easy yet impressive meal, stuffed peppers are a great choice. They’re perfect for a weeknight dinner or a special occasion and a great way to use up leftover rice and ground beef. Tri-color stuffed peppers take the classic recipe up a notch with the addition of three different colors of bell peppers. The different colors add a beautiful presentation and a variety of flavors.

Here are our top 3 tried and tested recipes!

TRI-COLOR STUFFED PEPPERS

Tri-Color Stuffed Peppers image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed
1/2 cup water

Steps:

HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp

SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS

Spicy Tri-Color Vegetarian Stuffed Bell Peppers image

These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!

Provided by Shannon Cooks

Categories Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 teaspoons cumin
2 small purple onions, diced
2 garlic cloves, minced
1 (300 g) package frozen vegetarian ground beef (one bag of Quorn mince or one box of Boca meatless ground burger will do the trick)
12 ounces frozen whole kernel corn
1 teaspoon coriander
2 teaspoons cayenne pepper (you can adjust this to your preference)
2 teaspoons salt
3/4 cup water
1 1/2 cups white rice, prepared
1 cup shredded mild cheddar cheese, divided
3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
1/2 cup water

Steps:

Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
Cover with foil and bake for 30 minutes.
Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5

TRI-COLOR STUFFED PEPPERS

Tri-Color Stuffed Peppers image

This recipe is orginally from Kraft. I have changed some of the ingredients and also added some to make it my version. All veggie and spice amounts can be taylored to your liking! Orginally recipe made with: -Chi-Chi's Salsa -Bird's Eye Steam Fresh Brown Rice & Corn -1/2 Jimmy Dean Org Sausage Roll

Provided by Marina Moore

Time 1h

Number Of Ingredients 14

Ingredients

2 c boca crumbles or 1/2 jimmy dean orginial sausage roll
8-10 oz corn, frozen or canned
1-1.5 c salsa, chunky
1-1.5 c brown rice, cooked
1 c mexican blend shredded cheese
3 large peppers; red, orange, yellow, or green
1/2 c water
1/2 c red onion (chopped finely)
2 dash(es) parsley flakes
2 dash(es) oregano, dried
2 dash(es) garlic powder
1 dash(es) salt and pepper
foil
1 9x13 glass or ceramic baking dish or multiple smaller ones

Steps:

1. BOCA version - Measure 2 cups of BOCA crumbles in medium size canola/oil sprayed skillet, heat as directed. Watch closely. Doesnt take the full 12 min it says. Sausage Version- Cut off 1/2 JD sausage roll into skillet. Break up into as small of pieces as you can while browning meat.
2. Dash parsley, organo, and garlic power, mix and set to and set aside.
3. Set oven to 400 If using a boil-in-bag rice. Put in microwave for 10 minutes while cleaning peppers and getting ingredients out. Corn in micro is next (if you use that kind) Clean peppers inside and out. Slice peppers long, top to bottom (not the traditional, top off way). Your eating all of it! Don't forget the outside! Dampen off peppers with paper towl and set aside. I find yellow, red, and orange to be delish and I'm finding out much healthier than the norm!!!
4. Back to the BOCA or sausage. Put into larger skillet, sauce pan or bowl, no further heat is necessary but you can keep it on low if you want.
5. Add cooked corn, salsa, rice, and red onion to BOCA or sausage. Stir in 1/2 cheese. Save rest for topping, once assembled.
6. Pack peppers each with filling and set into glass 9x13 oven safe baking dish or other ceramic oven safe dish with 1/2c water in bottom. If using multiple or smaller dishes, each has 1/2 cup water. Sprinkle remaining cheese over each pepper.
7. Cover all dishes with foil (dull side closest to food) and Bake for 30 minutes!
8. Eat any left over filling!

Tips:

To save time, use pre-cooked rice or quinoa.
If you don't have ground beef, you can substitute ground turkey or chicken.
Feel free to add other vegetables to the filling, such as zucchini, carrots, or corn.
To make the peppers even more colorful, use a variety of bell peppers, such as red, orange, and yellow.
If you don't have a baking dish, you can use a large skillet instead.
Serve the stuffed peppers with a side of sour cream, salsa, or guacamole.

Conclusion:

Tri-color stuffed peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover rice and ground beef. With a little creativity, you can customize the filling to your liking, making this dish a versatile and flavorful addition to your recipe repertoire.