Best 3 Tri Color Stuffed Peppers Recipes

Feast your eyes on a culinary masterpiece that combines vibrant colors, tantalizing flavors, and a delightful medley of textures – the Tri-Color Stuffed Peppers. This dish is a symphony of flavors, featuring bell peppers of three distinct colors – green, yellow, and red – each stuffed with a unique and delectable filling.

Prepare to embark on a journey of taste as you explore the three variations of this extraordinary dish. The Classic Tri-Color Stuffed Peppers is a timeless delight, filled with a savory combination of ground beef, rice, vegetables, and herbs, all wrapped in the embrace of tender bell peppers.

For those seeking a vegetarian delight, the Vegetarian Tri-Color Stuffed Peppers offer a symphony of flavors and textures. This variation features a tantalizing filling of quinoa, black beans, corn, and a blend of aromatic spices, all nestled within the vibrant bell peppers.

Last but not least, the Turkey Tri-Color Stuffed Peppers present a leaner and healthier alternative, featuring ground turkey as the star of the show. This version is packed with flavor, thanks to the addition of sun-dried tomatoes, spinach, and a touch of feta cheese, creating a harmonious balance of flavors and textures.

No matter your taste preferences, the Tri-Color Stuffed Peppers have something to satisfy every palate. Get ready to indulge in a culinary adventure that promises to leave you craving for more.

Let's cook with our 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:

If you want to reduce the cooking time, blanch the bell peppers before stuffing them. To blanch, bring a large pot of salted water to a boil. Carefully add the peppers and cook for 3-4 minutes, or until they are tender-crisp. Remove the peppers from the water and place them in a bowl of cold water to stop the cooking process. Once the peppers are cool, drain them and pat them dry.
If you don't have ground beef, you can substitute ground turkey, chicken, or pork.
You can customize the filling to your liking. Add your favorite spices, herbs, or vegetables.
If you want a chewier filling, add some cooked rice or quinoa.
If you want a saucier filling, add some tomato sauce or salsa.
Be careful not to overcook the peppers. They should be tender but still have a slight crunch.
Serve the stuffed peppers with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Tri-color stuffed peppers are a delicious and versatile dish that can be tailored to your liking. With a variety of fillings and toppings to choose from, you can create a dish that is sure to please everyone at the table. Whether you're looking for a hearty weeknight meal or an elegant dinner party dish, tri-color stuffed peppers are a great option.