Type what you have

Ingredients

• ✓ red bell pepper
• pineapple
• jalapeno pepper
• mango
• red onion
• cilantro
• lime
• lime zest

Instructions

1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

By Mama Smith

Ingredients

• ✓ red bell pepper
• butter
• onion
• green bell pepper
• salt
• pepper
• cream cheese
• chili sauce
• corn tortilla chip

Instructions

1. 1 In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.

By Katelyn Moon

Ingredients

• ✓ red bell pepper
• red grape
• avocado
• yellow bell pepper
• sweet onion
• cilantro
• lime juice
• garlic salt
• black pepper

Instructions

1. 1 Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

By AMiller

Ingredients

• ✓ red bell pepper
• red onion
• garlic
• sweet corn
• black bean
• avocado
• lime juice
• salt
• black pepper
• cilantro

Instructions

1. 1 Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
2. 2 Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

By laura patt

Ingredients

• ✓ red bell pepper
• pineapple
• red onion
• jalapeno pepper
• cilantro
• lime juice
• garlic
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, garlic, sugar, and salt together in a bowl until combined.

By OFACTO

Ingredients

• ✓ red bell pepper
• onion
• jalapeno pepper
• dill pickle
• tomato
• lime juice
• cilantro
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine onion, jalapeño pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

By Jenny

Ingredients

• ✓ red bell pepper
• eggplant
• tomato
• garlic
• lime
• salt
• pepper
• cilantro
• olive oil
• pita bread
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
2. 2 Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
3. 3 Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
4. 4 Set the oven to 300 degrees F (150 degrees C).
5. 5 Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
6. 6 Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

By Adrienne Belaire

Ingredients

• ✓ red bell pepper
• apricot
• shallot
• green bell pepper
• pineapple
• cherry tomato
• lime juice
• habanero pepper
• garlic
• cilantro
• cumin

Instructions

1. 1 Combine apricots, shallots, bell peppers, pineapple, cherry tomatoes, lime juice, habanero pepper, garlic, cilantro, and cumin in a bowl. Refrigerate before serving, at least 2 hours.

By Melissa Goff

Ingredients

• ✓ red bell pepper
• green bell pepper
• yellow bell pepper
• canola oil
• roma tomato
• green onion
• cilantro
• jalapeno pepper
• garlic
• lime
• salt

Instructions

1. 1 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
3. 3 Broil in the preheated oven until charred, 5 to 8 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
5. 5 Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

By TJ Lombard

Ingredients

• ✓ red bell pepper
• corn
• black olive
• tomato
• red onion
• jalapeno pepper
• avocado
• olive oil
• lime juice
• salt

Instructions

1. 1 Mix together corn, olives, tomatoes, onion, red pepper, and jalapeño pepper in a large bowl until well combined. Gently fold in avocados, olive oil, lime juice, and salt.

By julie

Ingredients

• ✓ red bell pepper
• cream cheese
• sour cream
• mayonnaise
• cocktail sauce
• salsa
• green onion
• green bell pepper
• cheddar cheese
• lettuce
• cucumber

Instructions

1. 1 In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
2. 2 In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
3. 3 Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

By JEFF MOORE

Ingredients

• ✓ red bell pepper
• peach
• jalapeno pepper
• red onion
• cilantro
• garlic
• lime
• lemon
• salt
• black pepper
• avocado

Instructions

1. 1 Gently mix peaches, jalapeño, onion, bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and pepper.
2. 2 Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Fold avocado into salsa to serve.

By Sherri

Ingredients

• ✓ red bell pepper
• tortilla chip
• vegetable oil
• green bell pepper
• green onion
• tomato
• corn
• chili powder
• onion powder
• garlic salt
• nacho cheese
• jalapeno pepper

Instructions

1. 1 Place tortilla chips on a large serving plate.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
3. 3 Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

By ChefGirl B ME

Ingredients

• ✓ red bell pepper
• green tomato
• onion
• jalapeno pepper
• serrano pepper
• cilantro
• sugar
• garlic
• oregano
• cayenne pepper
• lime
• apple cider vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
3. 3 Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
4. 4 Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl.
5. 5 Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
6. 6 Portion salsa into bags and store in the freezer or refrigerator.

By Tammy Huguenin

Ingredients

• ✓ red bell pepper
• tomato
• onion
• tomato paste
• green bell pepper
• vinegar
• banana pepper
• white sugar
• garlic
• pickling salt
• black pepper
• canning jar
• lid
• ring

Instructions

1. 1 Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Scott Dennison

Ingredients

• ✓ red bell pepper
• rhubarb
• red onion
• green bell pepper
• yellow bell pepper
• jalapeno pepper
• cilantro
• roma tomato
• brown sugar
• key lime juice
• salt
• garlic powder
• black pepper

Instructions

1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Ingredients

• ✓ red bell pepper
• black bean
• sweet corn
• tomato
• jalapeno pepper
• cilantro
• red onion
• lime juice
• red wine vinegar
• salt
• black pepper
• avocado

Instructions

1. 1 Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
2. 2 Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.

By Dawn Logterman

Ingredients

• ✓ red bell pepper
• black bean
• corn
• white corn
• tomato
• cilantro
• green onion
• red onion
• garlic
• lime juice
• avocado
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.
3. 3 Gently mix in lime juice and avocado.
4. 4 Drizzle with olive oil to serve.

By hvoeltner

Ingredients

• ✓ red bell pepper
• green bell pepper
• jalapeno pepper
• serrano pepper
• olive oil
• white onion
• tomato
• garlic
• cilantro leaf
• tomato
• lime juice
• salt
• black pepper
• beer

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with foil.
2. 2 Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
3. 3 Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

By Christiana

Ingredients

• ✓ red bell pepper
• mango
• peach
• tomato
• onion
• yellow bell pepper
• pineapple
• cilantro
• water
• white sugar
• lime juice
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Ingredients

• ✓ red bell pepper
• vegetable oil
• chicken breast
• green onion
• corn kernel
• black bean
• spinach
• jalapeno pepper
• parsley
• cumin
• chili powder
• salt
• cayenne pepper
• monterey jack cheese
• flour tortilla
• oil

Instructions

1. 1 Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
2. 2 Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
3. 3 Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. 4 Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
5. 5 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
6. 6 Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.

By Jackie

Ingredients

• ✓ red bell pepper
• corn kernel
• jicama
• red onion
• onion
• green bell pepper
• olive oil
• white vinegar
• salt
• cumin
• black pepper
• red wine vinegar
• chili powder
• cilantro
• tomato
• lime

Instructions

1. 1 Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
2. 2 Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

By Gemini26

Ingredients

• ✓ red bell pepper
• sour cream
• ranch dressing mix
• blue corn tortilla chip

Instructions

1. 1 Mix together the sour cream and ranch dressing mix in a bowl. Spoon the mixture into the bell pepper. Place the pepper in the center of a white serving platter. Arrange the tortilla chips around the pepper.

By Suzabell

Ingredients

• ✓ red bell pepper
• onion
• white wine vinegar
• sugar
• red pepper flakes

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Ingredients

• ✓ red bell pepper
• bacon
• shallot
• cream cheese
• milk
• pepperoncini

Instructions

1. 1 In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
2. 2 In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
3. 3 In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
4. 4 Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

By val

Ingredients

• ✓ red bell pepper
• processed cheese food
• onion
• tomato
• jalapeno pepper
• green bell pepper

Instructions

1. 1 Melt the cheese in the top of a double-boiler over medium heat.
2. 2 Add the onions, tomatoes, jalapenos, red and green bell peppers.
3. 3 Mix well and heat for additional 10 minutes.

By Donna Lasater

Ingredients

• ✓ red bell pepper
• pepper jack cheese
• milk
• sweet onion
• tomato
• spinach

Instructions

1. 1 Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
2. 2 Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.

By BAJATHECAT

Ingredients

• ✓ red bell pepper
• rice wrapper
• romaine lettuce
• chicken breast
• caesar salad dressing

Instructions

1. 1 Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
2. 2 Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. 3 Cut in half and serve with Caesar dressing for dipping.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• cream cheese
• artichoke heart
• mayonnaise
• garlic
• swiss cheese
• green onion

Instructions

1. 1 In a medium bowl, mix the cream cheese, artichoke hearts, mayonnaise, garlic, red bell pepper, Swiss cheese and green onions.

By Barb Wilson

Ingredients

• ✓ red bell pepper
• chickpea
• olive oil
• tahini
• lime
• water
• salt
• black pepper
• garlic powder

Instructions

1. 1 In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.

By kfordham281