Type what you have

Ingredients

• ✓ bell pepper
• green bell pepper
• white sugar
• vinegar
• pectin
• red pepper flakes

Instructions

1. 1 Place bell peppers in the bowl of a food processor; pulse until finely chopped. Transfer to a strainer; drain well. This is key to your success.
2. 2 Meanwhile, inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Immerse jars in boiling water or sterilize using the dishwasher; keep hot until jelly is ready.
3. 3 Combine bell peppers, white sugar, vinegar, pectin, and pepper flakes in a large pot. Bring to a rolling boil over high heat while stirring constantly; boil for 1 minute. A rolling boil is one that does not stop when stirred. Remove jelly from heat.
4. 4 Ladle jelly into hot, sterilized jars, filling to within ½ inch of the top. The last jar may not be full. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Fill a large stockpot halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot and let cool. The jelly will be somewhat loose. Refrigerate and use within 1 to 2 weeks.

By Darcy Perreault-Acker

Ingredients

• ✓ bell pepper
• delicata squash
• water
• olive oil
• onion
• shrimp
• corn
• pea
• curry powder
• salt
• black pepper

Instructions

1. 1 Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
2. 2 Microwave squash until tender, about 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
4. 4 Scoop shrimp mixture into squash halves.

By emily

Ingredients

• ✓ bell pepper
• tomato
• celery
• sweet onion
• jalapeno pepper
• garlic
• cilantro
• corn kernel
• black bean
• lime juice
• cumin
• salt
• black pepper

Instructions

1. 1 Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

By Phil36

Ingredients

• ✓ bell pepper
• olive oil
• pizza dough
• garlic salt
• tomato sauce
• pepperoni
• red onion
• cheese
• salami
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Use the oil to lightly grease the cups of two 12-cup muffin tins.
2. 2 Take pizza dough and put enough in each cup to cover the bottom and 1/3 to 1/2 up the sides. Sprinkle garlic salt over top, then spoon 1 tablespoon sauce onto each crust.
3. 3 Layer toppings on the sauce: pepperoni, bell pepper, and onion. Add about 1 tablespoon Mexican cheese to each and continue layering toppings: salami, more bell pepper, and more pepperoni. Add a layer of mozzarella cheese and Cheddar cheese. Continue layering toppings until muffin cups are slightly overfull; the toppings should not overflow during cooking, they will settle into the tin.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and cool in the tins for 2 minutes before serving.

By Tegan Gordon

Ingredients

• ✓ bell pepper
• ground chicken
• fried onion
• cilantro
• oat
• onion
• garlic
• worcestershire sauce
• seafood seasoning
• garlic salt
• black pepper
• ranch dressing
• hot sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.

By Bri

Ingredients

• ✓ bell pepper
• cucumber
• black bean
• black-eyed pea
• corn
• tomato
• green chile pepper
• salad dressing
• tomato
• red onion
• mini sweet pepper
• green onion
• cilantro
• garlic powder

Instructions

1. 1 Combine cucumbers, black beans, black-eyed peas, corn, diced tomatoes, dressing, tomato, red onion, sweet peppers, green onions, cilantro, and garlic powder in a large bowl; mix well.
2. 2 Refrigerate for flavors to mix, 2 to 8 hours. Mix well before serving.

By MommaBean3

Ingredients

• ✓ bell pepper
• sirloin steak
• meat tenderizer
• olive oil
• onion
• italian seasoning
• black pepper
• mushroom
• dinner roll
• provolone cheese

Instructions

1. 1 Gather all ingredients. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix steak and meat tenderizer together in a bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes.
4. 4 Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes.
5. 5 Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet.
6. 6 Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler.
7. 7 Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.
8. 8 Enjoy!

By James Dillard

Ingredients

• ✓ bell pepper
• all-purpose flour
• cornmeal
• sugar
• parmesan cheese
• baking powder
• salt
• black pepper
• onion
• cream-style corn
• corn
• egg
• pimento pepper
• vegetable oil

Instructions

1. 1 Whisk flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, and black pepper together in a large bowl; stir in onions, bell peppers, cream-style corn, whole kernel corn, eggs, and pimentos until combined.
2. 2 Meanwhile, heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Carefully drop tablespoon-sized balls of batter into the hot oil in batches of 6 to 8. Fry until hush puppies are golden brown, about 5 minutes. Transfer hush puppies to a paper towel-lined plate with a slotted spoon to drain. Repeat with remaining batter.

By brittnichole924

Ingredients

• ✓ bell pepper
• cilantro
• salsa
• salt
• jalapeno pepper
• cilantro
• tomato
• onion
• lime
• avocado
• sour cream
• green onion
• olive
• tomato
• mexican cheese blend
• mexican seasoning blend
• salsa
• ground turkey
• tater tot

Instructions

1. 1 Preheat oven to 425 degrees F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking.
2. 2 While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more.
3. 3 Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives.
4. 4 Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired.

By Potato Goodness

Ingredients

• ✓ bell pepper
• aluminum foil
• peanut
• rice paper wrapper
• mint leaves
• cilantro
• pepper
• salt
• carrot
• microgreen
• lettuce
• cucumber
• avocado
• lime
• cilantro
• thai basil
• lime
• rice vinegar
• sweet thai chili sauce
• ginger
• mango

Instructions

1. 1 Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.
2. 2 Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.
3. 3 Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
4. 4 Serve spring rolls with mango dipping sauce and chopped peanuts.

By Reynolds KitchensR

Ingredients

• ✓ bell pepper
• cooking spray
• butter
• onion
• breakfast sausage
• colby jack cheese
• egg
• salt
• black pepper
• hot pepper sauce
• salsa

Instructions

1. 1 Preheat a 5.8-quart or larger air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Spray cooking spray on the bottom and sides of a small metal container, designed to be an inner pot, about 6 inches round and 4 inches high.
3. 3 Add butter for flavor, insert inner pot into the air fryer, and melt butter for 45 seconds. Add bell pepper and onion and fry for 2 minutes.
4. 4 Carefully remove the inner pot and stir in sausage crumbles. Sprinkle with Colby Jack cheese and set aside.
5. 5 Crack eggs into a large bowl and whisk until well combined. Season with salt, pepper, and hot sauce; stir to combine. Pour egg mixture over sausage mixture in the inner pot and lightly mix together.
6. 6 Return the inner pot to the basket of the air fryer and cook until the top of frittata is lightly brown and a toothpick inserted into the center comes out clean, about 12 minutes. Continue air frying in 30-second intervals until frittata has set. Serve warm or at room temperature with salsa.

By Bibi

Ingredients

• ✓ bell pepper
• turkey sausage
• sun-dried tomato oil
• red onion
• sun-dried tomato
• balsamic vinegar
• basil
• oregano
• salt
• black pepper
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place sausages on the preheated grill. Grill until browned and cooked through, turning occasionally, 10 to 16 minutes. Your cooking time will depend on your grill and how close the sausages are to the heat. An instant-read thermometer inserted into the center should read 165 degrees F (73 degrees C) for well done.
3. 3 Meanwhile, heat sun-dried tomato oil in a skillet over medium heat. Add red onion, bell pepper, and sun-dried tomatoes. Saute, stirring occasionally, until veggies are tender-crisp, 3 to 4 minutes. Drizzle balsamic vinegar over the veggies, then sprinkle with basil, oregano, salt, and pepper; stir until well combined.
4. 4 Place turkey sausages in the rolls and evenly distribute the vegetable mixture over the top.

By lutzflcat

Ingredients

• ✓ bell pepper
• rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ bell pepper
• ground beef
• bread crumb
• italian seasoning
• garlic
• mozzarella cheese
• parmesan cheese
• egg
• onion
• white mushroom
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.
2. 2 Mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, egg, onion, and mushrooms in a large bowl. Spoon mixture evenly into the seeded bell peppers. Replace the tops. Place stuffed peppers in the prepared dish.
3. 3 Bake in the preheated oven until meat stuffing is cooked through, about 1 hour. Remove from the oven and discard the pepper tops.
4. 4 Sprinkle stuffed peppers with remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese. Return to the oven until cheese is melted, about 2 minutes.
5. 5 Warm spaghetti sauce in a medium saucepan over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over the top of peppers.

By Amanda

Ingredients

• ✓ bell pepper
• olive oil
• onion
• chicken sausage
• garlic
• marinara sauce
• water
• spinach
• penne pasta
• basil
• italian seasoning
• cheese blend

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

By Tammy Doerr

Ingredients

• ✓ bell pepper
• rice
• olive oil
• carrot
• celery
• ground beef
• pancetta
• bacon
• marinara sauce
• red wine
• red pepper flakes
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. 4 Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. 5 Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

By Allrecipes Member

Ingredients

• ✓ bell pepper
• olive oil
• chicken leg quarter
• onion
• celery
• carrot
• garlic
• tomato paste
• tomato
• red wine
• allspice
• bay leaf
• seasoning sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Mary Petnel

Ingredients

• ✓ bell pepper
• olive oil
• onion
• carrot
• celery
• potato
• tomato
• cannellini bean
• white bean
• chicken broth
• baby spinach
• green pea
• salt
• black pepper
• pesto

Instructions

1. 1 Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
2. 2 For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ bell pepper
• tomato
• red wine
• chicken stock
• tomato paste
• chicken bouillon
• chicken breast
• italian seasoning
• olive oil
• red onion
• crimini mushroom
• garlic
• all-purpose flour
• black olive
• pesto
• white sugar

Instructions

1. 1 Preheat a slow cooker on High.
2. 2 Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
3. 3 Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
4. 4 Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
5. 5 Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
6. 6 Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.

By its816am

Ingredients

• ✓ bell pepper
• lemon
• parsley
• basil
• thyme
• orecchiette
• ricotta cheese
• black pepper
• sea salt
• red pepper flakes
• olive oil
• garlic
• oregano
• sun-dried tomato
• red onion
• zucchini
• cherry tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
3. 3 Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
5. 5 Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
6. 6 Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

By Jonathan Charbz

Ingredients

• ✓ bell pepper
• water
• red pepper flakes
• basil
• white sugar
• red wine
• marinara sauce
• garlic
• black pepper
• salt
• garlic powder
• egg
• panko bread crumb
• egg
• ground pork
• ground beef
• onion
• mushroom
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until vegetables are tender, 5 to 7 minutes. Remove from skillet and set aside.
2. 2 Mix ground beef, ground pork, bread crumbs, egg, garlic powder, salt, and pepper in a bowl. Divide meat mixture into four equal portions and form into burgers.
3. 3 Heat skillet over medium-high heat and brown burgers for about 4 minutes on each side. Remove burgers to a plate and set aside.
4. 4 Reduce heat to low and add garlic to the skillet. Stir until fragrant, about 30 seconds. Add marinara sauce, red wine, sugar, basil, and crushed red pepper flakes; mix to combine. Add burgers back to the skillet, spoon sauce over them, cover, and simmer for about 15 minutes.
5. 5 Check occasionally and stir in a little water if the sauce becomes too dry. Remove cover and add mushrooms, bell peppers, and onions back to the skillet. Cook until heated through, 3 to 4 minutes.

By lutzflcat

Ingredients

• ✓ bell pepper
• cauliflower
• ground beef
• tomato sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

Ingredients

• ✓ bell pepper
• pizza crust dough
• hummus
• broccoli
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 475 degrees C (220 degrees C).
2. 2 Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3. 3 Bake in the preheated oven until the crust is golden brown and cheese is melted in the center, 10 to 15 minutes. Slice and serve.

By POODLEMOLUC

Ingredients

• ✓ bell pepper
• bacon
• onion
• cabbage

Instructions

1. 1 Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

By Contented Home-maker

Ingredients

• ✓ bell pepper
• egg
• salt
• black pepper

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.

By Chef Lizzie

Ingredients

• ✓ bell pepper
• water
• barley
• refried bean
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ bell pepper
• millet
• water
• vegetable bouillon
• tomato
• black bean

Instructions

1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Ingredients

• ✓ bell pepper
• olive oil
• onion
• venison steak
• onion and mushroom soup mix
• water
• all-purpose flour

Instructions

1. 1 Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

By Jessica New Alford

Ingredients

• ✓ bell pepper
• penne pasta
• pea
• cheddar cheese
• bacon
• onion
• plain greek yogurt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Ingredients

• ✓ bell pepper
• fennel
• olive oil
• thyme
• turkey sausage
• shallot
• orecchiette pasta
• tomato paste
• garlic
• basil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
3. 3 Roast in the preheated oven until tender, 8 to 10 minutes.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
6. 6 Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

By Christopher Stolworthy