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
• fajita seasoning mix
• chicken breast
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
3. 3 Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By smlchng70

Ingredients

• ✓ bell pepper
• vegetable oil
• onion
• chicken breast
• water
• taco seasoning mix
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat. Stir in onion and bell pepper; cook and stir until onion softened and translucent, about 5 minutes. Transfer vegetables to a plate.
2. 2 Add chicken to skillet, adding more oil if needed; sauté until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and sticks to chicken, and chicken is fully cooked, 3 to 5 minutes.
3. 3 Serve chicken and vegetables in tortillas.

By Suzie Clymer

Ingredients

• ✓ bell pepper
• chicken stock
• onion
• black bean
• mexican rice
• chicken breast
• cheddar cheese
• flour tortilla

Instructions

1. 1 Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
2. 2 Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
3. 3 Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

By What's for dinner, mom?

Ingredients

• ✓ bell pepper
• top round steak
• tomato sauce
• water
• onion
• cumin
• garlic
• chili powder

Instructions

1. 1 Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.

By GABRIELLEDC

Ingredients

• ✓ bell pepper
• ground beef
• taco seasoning
• water
• mexican rice mix
• butter
• spicy ranch dressing
• mexican cheese blend

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
2. 2 Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
3. 3 Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
4. 4 Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

By Karen Pugh

Ingredients

• ✓ bell pepper
• water
• olive oil
• liquid smoke
• fajita seasoning
• avocado
• onion
• flour tortilla

Instructions

1. 1 Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
3. 3 Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
4. 4 Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
5. 5 Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
6. 6 Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

By Elaine Nash

Ingredients

• ✓ bell pepper
• vegetable oil
• pork sausage
• cornbread
• egg
• onion
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ingredients

• ✓ bell pepper
• ground beef
• onion
• cumin
• chili powder
• beef flavor rice side
• pinto bean
• cheddar cheese
• sour cream

Instructions

1. 1 Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.
2. 2 In same skillet, prepare Knorr® Rice SidesTM- Beef flavor according to package directions.
3. 3 Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.
4. 4 Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.

By Tammy Lynn

Ingredients

• ✓ bell pepper
• onion
• olive oil
• salt
• chili powder
• garlic powder
• black pepper
• cumin
• flank steak
• lime
• flour tortilla

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
2. 2 Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
3. 3 Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
4. 4 Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
5. 5 Transfer steak to a cutting board and rest, 5 to 10 minutes.
6. 6 Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

By Nicole McLaughlin

Ingredients

• ✓ bell pepper
• beef round steak
• lime juice
• tequila
• cooking oil
• liquid smoke
• worcestershire sauce
• black pepper
• salt
• paprika
• onion

Instructions

1. 1 Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Remove steak from marinade and shake off excess. Discard remaining marinade.
4. 4 Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
5. 5 Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.
6. 6 Pour pepper and onion mixture over steak strips and serve immediately.

By lv2ck

Ingredients

• ✓ bell pepper
• olive oil
• salt
• garlic powder
• cumin
• jalapeno chili powder
• chili powder
• coriander
• skirt steak
• onion

Instructions

1. 1 Combine olive oil, salt, garlic powder, cumin, jalapeño chile powder, chili powder, and coriander in a resealable plastic bag. Add steak, onion, and bell pepper, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Line an air fryer basket with a sheet of perforated parchment paper. Add marinated onion, pepper, and steak.
3. 3 Air fry for 5 minutes at 400 degrees F (200 degrees C). Remove the air fryer basket and shake to ensure even cooking. Air fry until steak is cooked through, about 4 more minutes.

By thedailygourmet

Ingredients

• ✓ bell pepper
• coconut oil
• onion
• tomato
• firm tofu
• white bean
• lime
• adobo seasoning
• chili powder
• turmeric
• paprika
• swiss chard leaf
• nutritional yeast

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
2. 2 Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
3. 3 Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.

By Balanced Babe

Ingredients

• ✓ bell pepper
• bacon grease
• chorizo
• onion
• garlic
• pinto bean
• tomatillo salsa verde
• hatch chile salsa verde
• salt
• green chile pepper
• jack cheese
• jalapeno

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
3. 3 Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ bell pepper
• long-grain white rice
• cilantro
• lime
• chicken breast
• red onion
• fajita seasoning
• olive oil
• salt
• black pepper
• chicken broth
• lime

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add uncooked rice to a dry saucepan over medium; cook, stirring constantly, until rice is fragrant and no longer translucent, 3 to 4 minutes.
3. 3 Transfer to an ungreased 13- x 9-inch baking dish and stir in cilantro, lime zest, and lime juice; mix until combined.
4. 4 Place chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and pepper in a large bowl and toss until chicken and vegetables are evenly coated.
5. 5 Transfer to baking dish and place in an even layer over rice mixture. Pour in chicken broth and cover with aluminum foil.
6. 6 Bake in preheated oven until chicken is cooked through and rice is tender, about 45 to 50 minutes.
7. 7 Remove from oven, uncover, and top with desired toppings. Serve with lime wedges. Recipe developed by Liv Dansky

By Keaton Larson

Ingredients

• ✓ bell pepper
• beef round steak
• ground cumin
• chili powder
• garlic powder
• onion powder
• salt
• vegetable oil
• onion
• cooking spray
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
2. 2 Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
4. 4 Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
5. 5 Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
6. 6 Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

By sinork

Ingredients

• ✓ bell pepper
• olive oil
• onion
• garlic
• chorizo sausage
• black bean
• tomato
• oregano
• basil
• corn
• tomato paste
• chipotle chile powder

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
2. 2 Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
3. 3 Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

By Jenn Seda

Ingredients

• ✓ bell pepper
• rotisserie chicken
• salsa verde
• tomato puree
• vegetable broth
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• cannellini bean
• sweet white corn
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ bell pepper
• chili powder
• cumin
• paprika
• salt
• black pepper
• cayenne pepper
• garlic powder
• chicken breast
• olive oil
• onion
• flour tortilla

Instructions

1. 1 Whisk chili powder, cumin, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
2. 2 Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
3. 3 Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
5. 5 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
6. 6 While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
7. 7 To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

By Mark A Sheeler

Ingredients

• ✓ bell pepper
• oil
• hot green chile pepper
• onion
• corn
• black bean
• garlic
• chicken breast
• hatch green chile enchilada sauce
• black pepper
• corn tortilla
• sour cream
• green chile salsa
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
3. 3 Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
4. 4 Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
5. 5 Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
6. 6 Stir green chile salsa into the remaining chicken mixture.
7. 7 Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
8. 8 Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
9. 9 Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

By Andrea Russo

Ingredients

• ✓ bell pepper
• cooking spray
• onion
• salt
• chicken broth
• tomato
• green chile
• cream of mushroom soup
• green chile
• oil
• taco seasoning
• cumin
• black pepper
• chicken breast
• neufchatel cheese

Instructions

1. 1 Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
2. 2 Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
3. 3 Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
4. 4 Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.
5. 5 Serve hot and enjoy!

By Yoly