Tri Color Pepper Cheese Melts Recipes

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TRI-COLOR PEPPER CHEESE MELTS



Tri-Color Pepper Cheese Melts image

Red, green and yellow peppers give these easy appetizer crackers their color. And their cheesy appeal? That's from melty mozzarella.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 5 servings, 3 topped crackers each.

Number Of Ingredients 5

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. finely chopped red peppers
2 Tbsp. finely chopped green pepper
2 Tbsp. finely chopped yellow pepper
15 rosemary and olive oil woven wheat crackers

Steps:

  • Mix cheese and peppers. Spoon evenly onto crackers
  • Place 8 of the topped crackers on microwaveable plate. Microwave on HIGH 10 to 15 sec. or just until cheese begins to melt. Repeat with the remaining topped crackers.
  • Serve warm.

Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

TRI-COLOR STUFFED PEPPERS



Tri-Color Stuffed Peppers image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

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

TRI-COLOR VEGETARIAN-STUFFED PEPPERS



Tri-Color Vegetarian-Stuffed Peppers image

Get colorful with our Tri-Color Vegetarian Stuffed Peppers! This Healthy Living vegetarian stuffed peppers dish features BOCA crumbles and salsa, which offer a one-two punch of tantalizing flavor and texture!

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 7

2 cups frozen BOCA Veggie Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1-1/2 cups cooked long-grain brown rice
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large green, red and yellow pepper, cut lengthwise in half, seeded
1/2 cup water

Steps:

  • Heat oven to 400ºF.
  • Cook ground 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 peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.

Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g

BROILED PEPPERS WITH MELTED CHEESE



Broiled Peppers with Melted Cheese image

Choose peppers according to availability and preference; Italian frying peppers, Anaheim chiles, and bell peppers are good options. Keeping the stems intact, split thin, long peppers in half -- retain seeds of spicy chiles if more heat is desired -- or quarter large bell peppers lengthwise. Instead of Asiago, try other good melting cheeses, such as provolone or mozzarella.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 2

4 fresh peppers, halved lengthwise through stem (or quartered if large), seeds removed
4 ounces Asiago cheese, thinly sliced

Steps:

  • Heat broiler, with rack about 6 inches from heat source. Place halved peppers, cut sides up, on a baking sheet. Broil until beginning to soften, about 6 minutes.
  • Heat broiler, with rack about 6 inches from heat source. Place halved peppers, cut sides up, on a baking sheet. Broil until beginning to soften, about 6 minutes.

TRICOLOR PEPPER PASTA



Tricolor Pepper Pasta image

I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
1 each large sweet red, yellow and green pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch strips
1/2 pound fresh mushrooms, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

TRI-COLOUR SWEET PEPPER SOUP



Tri-Colour Sweet Pepper Soup image

I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.

Provided by The_Swedish_Chef

Categories     Peppers

Time 1h

Yield 8-10 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 Spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. My peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (I use Swanson brand)
1 teaspoon paprika

Steps:

  • NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
  • Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
  • Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
  • Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
  • Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
  • Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
  • If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
  • Serve immediately.

Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8

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