Comida Kraft
Recipe Box

Tri-Color Stuffed Peppers

Tri-Color Stuffed Peppers is rated 4.462686567164179 out of 5 by 67.
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

Fresh peppers get a tasty filling of Southwest flavors to complement their sweetness and show the family that eating well can be fun and colorful.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Cook crumbles, corn and salsa in large nonstick skillet on medium heat 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.
  • Bake 30 min. or until done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until cheese is melted.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Substitute

Prepare using instant white rice.

Best of Season

Prepare using whatever color peppers you have on hand.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

For a tasty low-calorie, low-fat meal, try this Southwestern twist on a family favorite. As a bonus, the peppers team up to provide an excellent source of vitamin C.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 250
Total fat 5g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 710mg
Carbohydrate 35g
Dietary fiber 6g
Sugars 6g
Protein 17g
% Daily Value
Vitamin A 30 %DV
Vitamin C 100 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have never made stuffed peppers before, and my husband said no one could make them as good as his... I have never made stuffed peppers before, and my husband said no one could make them as good as his (late) mother. So I had big shoes to fill. He was skeptical, but said mine blew his Moms out of the water! I made a double batch. Made 12 overstuffed halves (easily). I threw a few extra things in... I didn't have enough salsa, so I added a can of garlic and herb tomatoes. I also diced a green pepper and onions and added them to the mix. I added a sprinkled tablespoon of taco seasoning to the meat too. They were so very good! I tried them out on company too, and THEY were asking for the left overs! WOW! :) I realize I could do so many different things with this recipe. I can't wait to try more variations!
Date published: 2012-04-29
Rated 4 out of 5 by from Very good... Very good... changed a few things but was very good will make it again part our bi-weekly rotation. Very easy to make and flexible. Used a can of diced tomatoes instead of salsa since we have a 2 yr old and used beef instead of Boca crumbles, and added some peas. Cut the amount of rice and cheese in 1/2 to focus on the protiene and veggies. Will try it with salsa, small can of green chillies, and cilantro next time :) I love how this will be easy to vary depending on what veggies I have in my fridge.
Date published: 2011-10-04
Rated 5 out of 5 by from Ah-mazing! Ah-mazing! I followed this recipe *almost* exact. The only changes I made were: - Lean Ground Beef (seasoned with S&P) instead of Boca Crumbles. - White sticky rice in place of brown rice. (personal preference) - Red, Green, Yellow AND Orange bell peppers. It turned out SO good. My recipe made 8 halves. I ate and could've easily had another. Will definitely be making this for dinner often!
Date published: 2011-01-24
Rated 5 out of 5 by from If I ever want to impress anyone, I'm going to make these! If I ever want to impress anyone, I'm going to make these! So good and great presentation. I used a pound of ground turkey and cheddar instead of the colby. I also forgot to put cheese inside the pepper, so it cut the cheese calories in half and didn't sacrifice the great taste. Love it! If I wasn't on a diet, I would eat the filling with tortilla chips!
Date published: 2014-06-13
Rated 4 out of 5 by from I used lean ground beef instead and added chopped onion to cook with the beef, sprinkled with a... I used lean ground beef instead and added chopped onion to cook with the beef, sprinkled with a little all purpose seasoning. Then followed the rest as called for. This was very good and will be making this again! The filling is good enough to eat by itself! Looking forward to left overs tomorrow.
Date published: 2011-01-06
Rated 5 out of 5 by from I didn't have salsa, so I substituted with diced tomatoes & onion, with a tiny bit of chili powder. I didn't have salsa, so I substituted with diced tomatoes & onion, with a tiny bit of chili powder. It turned out so yummy! What was left that night, my boyfriend quickly polished off the next day (And he almost never eats left-overs)!
Date published: 2006-08-30
Rated 4 out of 5 by from These were really good and easy to make. These were really good and easy to make. However I couldn't find the Boca Crumbles so I just browned some 4% ground beef. I also used microwaveable brown rice and next time maybe throw in some black beans :)
Date published: 2011-06-15
Rated 4 out of 5 by from This was really good. This was really good. I'm not big on peppers so instead of using all of the filling inside the peppers I left some of the filling to the side and filled then rolled corn tortillas up, which was excellent.
Date published: 2006-03-10
  • 2016-09-28T10:45CST
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