Type what you have

Ingredients

• ✓ green bell pepper
• jalapeno pepper
• oregano
• mozzarella cheese

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Ingredients

• ✓ green bell pepper
• 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

• ✓ green bell pepper
• pineapple
• cream cheese
• celery
• onion
• pecan

Instructions

1. 1 Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined. Divide mixture in half and form into two balls.
2. 2 Place chopped pecans in a shallow dish. Roll each cheese ball in pecans to coat. Cover and chill for at least 2 hours or until firm.

By Tish Gidney

Ingredients

• ✓ green bell pepper
• bacon
• cream cheese
• ranch dressing mix
• barbecue sauce
• tomato
• cheddar cheese

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble cooled bacon into a bowl and set aside.
2. 2 Stir together cream cheese and ranch dressing mix in a bowl until smooth. Spread mixture on the bottom of a pie dish. Evenly spread barbecue sauce on top of cream cheese mixture. Layer bacon, bell pepper, and tomato on top of barbecue sauce and top with Cheddar cheese. Cover and chill for 1 hour before serving.

By IRISHGINA74

Ingredients

• ✓ green bell pepper
• ground beef
• onion
• taco seasoning mix
• jalapeno pepper
• mushroom
• process cheese sauce
• corn tortilla chip

Instructions

1. 1 Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
2. 2 When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated.
3. 3 Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.

By ticat1

Ingredients

• ✓ green bell pepper
• gelatin
• water
• mayonnaise
• cucumber
• onion
• tomato
• carrot

Instructions

1. 1 Sprinkle gelatin over cold water in a bowl; let stand until softened, about 1 minute. Stir in mayonnaise until smooth. Stir in cucumber, onion, bell pepper, tomato, and carrot. Cover the bowl; chill in the refrigerator before serving, 1 hour.

By Chelsea

Ingredients

• ✓ green bell pepper
• black-eyed pea
• salad dressing
• jalapeno pepper
• onion
• pimento pepper
• garlic
• black pepper

Instructions

1. 1 Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
2. 2 Drain black-eyed peas. Cover with Italian-style salad dressing.
3. 3 In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

By Gabrielle

Ingredients

• ✓ green bell pepper
• sweet onion
• cilantro
• jalapeno pepper
• tomato
• olive oil
• red wine vinegar
• lime
• salt

Instructions

1. 1 Place onion, bell pepper, cilantro, and jalapeños in the bowl of a food processor; pulse until finely chopped. Add tomatoes; pulse several times until tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
2. 2 Whisk olive oil, red wine vinegar, lime juice, and salt together in a small bowl until vinaigrette well combined.
3. 3 Pour vinaigrette over tomato mixture; stir well. Cover; refrigerate before serving for at least 1 hour.

By Valerie Brunmeier

Ingredients

• ✓ green bell pepper
• ground pork
• zucchini
• hot pepper
• garlic powder
• salt
• pepper
• spaghetti sauce
• bread

Instructions

1. 1 In a large skillet over medium heat, cook the ground pork until evenly browned.
2. 2 Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.

By Mary Beth Hanford

Ingredients

• ✓ green bell pepper
• bacon
• tomato
• onion
• basil
• mayonnaise
• garlic
• pizza crust dough
• swiss cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels.
3. 3 Crumble bacon into a bowl; stir in tomatoes, bell pepper, onion, and basil until well combined. Set aside.
4. 4 Whisk mayonnaise and garlic together in a small bowl until well combined. Set aside.
5. 5 Roll pizza dough into a 12x15-inch baking sheet; spread mayonnaise mixture over dough. Sprinkle bacon mixture over mayonnaise mixture; top with Swiss cheese.
6. 6 Bake in the preheated oven until top is bubbly and crust is golden brown, 18 to 20 minutes. Cool slightly, then cut pizza into 24 squares.

By April Phillips

Ingredients

• ✓ green bell pepper
• andouille sausage
• onion
• red bell pepper
• celery
• tortilla chip
• shrimp
• olive oil
• seafood seasoning
• colby jack cheese

Instructions

1. 1 Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. 2 Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. 3 Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ green bell pepper
• onion
• dressing
• provolone cheese
• cream cheese
• mayonnaise
• salt
• pepper
• roast beef
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
3. 3 Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.

By xraygirl411

Ingredients

• ✓ green bell pepper
• egg
• all-purpose flour
• milk
• clam
• salt
• black pepper
• onion
• vegetable oil

Instructions

1. 1 Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
2. 2 In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

By Christine Johnson

Ingredients

• ✓ green bell pepper
• ground beef
• mushroom
• margarine
• garlic
• parsley
• basil
• bread crumb
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
4. 4 In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
5. 5 Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
6. 6 Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

By Andrea Ramos

Ingredients

• ✓ green bell pepper
• black bean
• black-eyed pea
• tomato
• corn kernel
• onion
• jalapeno pepper
• garlic salt
• salad dressing
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix black beans, black-eyed peas, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers together in a large bowl.
3. 3 Season with garlic salt, then pour in Italian salad dressing and add cilantro. Mix until well coated.
4. 4 Refrigerate until flavors have melded, at least 20 minutes or up to 3 days, before serving.

By Cooknik

Ingredients

• ✓ green bell pepper
• cream cheese
• oregano
• parsley
• basil
• mozzarella cheese
• parmesan cheese
• pizza sauce
• pepperoni sausage
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese, oregano, parsley, and basil together in a small bowl.
3. 3 Spread mixture in the bottom of a 9-inch pie plate, or a shallow microwave-safe dish. Sprinkle ½ cup of the mozzarella cheese and ½ cup of Parmesan cheese on top of the cream cheese mixture.
4. 4 Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices.
5. 5 Cover, and microwave for 5 minutes. Serve hot.
6. 6 Enjoy!

By daynabethaolcom

Ingredients

• ✓ green bell pepper
• cream cheese
• sour cream
• mayonnaise
• cocktail sauce
• green onion
• tomato
• crabmeat
• shrimp
• mozzarella cheese

Instructions

1. 1 In a medium bowl, blend cream cheese, sour cream and mayonnaise.
2. 2 In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
3. 3 Cover and chill in the refrigerator at least 2 hours before serving.

By Vanessa

Ingredients

• ✓ green bell pepper
• cherry tomato
• black-eyed pea
• black bean
• italian dressing
• onion
• green onion
• jalapeno pepper
• garlic
• coriander
• cilantro

Instructions

1. 1 Mix together tomatoes, black-eyed peas, black beans, Italian dressing, bell pepper, onion, green onions, jalapeño peppers, garlic, and coriander in a large bowl. Cover and chill salad in the refrigerator for about 2 hours.
2. 2 Toss salad with desired amount of cilantro to serve.

By elkinsmegyahoocom

Ingredients

• ✓ green bell pepper
• cooking spray
• olive oil
• asparagus
• red onion
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Add asparagus, green bell pepper, and onion; cook and stir until vegetables are softened, 5 to 10 minutes.
3. 3 Whisk eggs, milk, salt, and black pepper together in a bowl. Stir cooked vegetables and Cheddar cheese into egg mixture; spoon about 1/4 cup of mixture into each muffin cup.
4. 4 Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

By OMARILYN

Ingredients

• ✓ green bell pepper
• crescent roll
• cream cheese
• mayonnaise
• vegetable soup mix
• radish
• red bell pepper
• yellow bell pepper
• broccoli
• cauliflower
• carrot
• celery

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Ingredients

• ✓ green bell pepper
• cream cheese
• sour cream
• mayonnaise
• shrimp
• seafood cocktail sauce
• green onion
• garlic
• tomato
• mozzarella cheese
• cracker

Instructions

1. 1 In a bowl, combine the cream cheese, sour cream, and mayonnaise until well-blended. Spread into a 9x13 inch baking dish. Scatter the shrimp generously over the top of the mixture.
2. 2 In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic, and tomato.
3. 3 Working in layers, spread a portion of the cocktail sauce mixture over the shrimp. Sprinkle with a portion of mozzarella cheese. Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top. Serve with assorted crackers for dipping.

By Dee

Ingredients

• ✓ green bell pepper
• plum tomato
• vegetable oil
• poblano pepper
• anaheim chile pepper
• jalapeno pepper
• onion
• cilantro
• white vinegar
• salt
• garlic
• liquid smoke

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Rub tomatoes with oil.
3. 3 Cook on the preheated grill for 10 minutes; flip. Place poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes per side.
4. 4 Transfer tomatoes to a bowl. Place bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Cool, about 15 minutes.
5. 5 Peel tomatoes. Drain. Peel and seed peppers.
6. 6 Combine tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic in the bowl of a food processor; pulse until blended. Add liquid smoke; pulse until salsa reaches desired consistency.

By Julia C Brogli

Ingredients

• ✓ green bell pepper
• tomato
• onion
• vinegar
• tomato paste
• white sugar
• red bell pepper
• banana pepper
• garlic
• pickling salt
• black pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
3. 3 Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove from the heat and stir in cilantro.
5. 5 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
7. 7 Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.
8. 8 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
9. 9 Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By cookingmama

Ingredients

• ✓ green bell pepper
• all-purpose flour
• beer
• egg
• milk
• salt
• pepper
• vegetable oil
• carrot
• onion
• mushroom

Instructions

1. 1 In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
2. 2 Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
3. 3 Heat oil to 375 degrees F (190 degrees C).
4. 4 Working in batches, dip each vegetable into egg mixture, seasoned flour, and finally in beer batter. Place vegetables into oil and fry until golden brown. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately.

By N-STAR

Ingredients

• ✓ green bell pepper
• tomato
• mango
• red bell pepper
• red onion
• strawberry
• kiwi
• nectarine
• olive oil
• orange juice
• salt
• black pepper
• cilantro

Instructions

1. 1 Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl. Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro.
2. 2 Cover and refrigerate for 30 minutes to 1 hour.

By Vanessa

Ingredients

• ✓ green bell pepper
• clam
• lemon juice
• butter
• onion
• parsley
• oregano
• hot pepper sauce
• cayenne pepper
• bread crumb
• cheddar cheese
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.
3. 3 Combine butter, onion, bell pepper, parsley, oregano, hot sauce, and red pepper in a medium-sized saucepan. Stir vegetables over medium-low heat until butter is melted. Mix in clams and breadcrumbs.
4. 4 Pour mixture into an ovenproof baking dish. Top with shredded Cheddar cheese and sprinkle with paprika.
5. 5 Bake in the preheated oven, uncovered, for 20 minutes.

By Luann Charity

Ingredients

• ✓ green bell pepper
• mushroom
• clam
• garlic
• parmesan cheese
• onion
• bread crumb
• parsley
• italian seasoning
• black pepper
• butter
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Arrange mushroom caps hollow side up in the baking dish.
3. 3 In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
4. 4 Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5. 5 Bake in the preheated oven 30 minutes, or until lightly browned.

By Dinah

Ingredients

• ✓ green bell pepper
• red bell pepper
• yellow bell pepper
• tomato
• cucumber
• onion
• red wine vinegar
• olive oil
• salt
• black pepper
• sugar
• oregano
• basil
• marjoram
• parsley

Instructions

1. 1 In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
2. 2 In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
3. 3 Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

By Marilyn Perzik

Ingredients

• ✓ green bell pepper
• tomato
• cilantro
• serrano pepper
• red onion
• rice vinegar
• olive oil
• mango
• corn kernel
• white sugar
• cumin
• salt
• black pepper

Instructions

1. 1 Combine 1 tomato, ½ bunch chopped cilantro, serranos (including seeds), and onion in the bowl of a food processor; pulse until smooth. Add rice wine vinegar and oil; pulse until smooth.
2. 2 Combine mango, remaining 1 tomato, remaining ½ bunch chopped cilantro, bell pepper, corn, sugar, and cumin in a medium bowl; stir in serrano mixture; season with salt and black pepper. Chill before serving for 1 hour.

By FrackFamily5 CACT

Ingredients

• ✓ green bell pepper
• ground beef
• onion
• garlic
• all-purpose flour
• brown sugar
• kosher salt
• black pepper
• cayenne pepper
• chicken broth
• ketchup
• mustard
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
2. 2 Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
5. 5 Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.

By John Mitzewich