Type what you have

Ingredients

• ✓ sweet pepper
• olive oil
• salt
• goat cheese
• parmesan cheese
• jalapeno pepper
• garlic
• chive
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pepper halves in a bowl. Add olive oil and salt; toss to combine.
3. 3 Mix goat cheese, Parmesan cheese, jalapeño, garlic, chives, and black pepper together in a separate bowl until evenly combined. Spoon cheese mixture into pepper halves and place onto a baking sheet.
4. 4 Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sweet pepper
• turkey sausage
• olive oil
• cream cheese
• cheddar cheese
• blue cheese
• chive
• garlic
• black pepper
• panko bread crumb

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
3. 3 Cut a slit lengthwise (from stem to tip) on 1 side each sweet pepper; brush with 1 tablespoon olive oil. Place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 3 minutes; shake the basket. Continue cooking until peppers start to brown and soften, about 3 minutes more. Remove peppers; cool until cool enough to handle. Leave air fryer on.
5. 5 While peppers cooling, combine sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl. Combine bread crumbs with remaining 1 tablespoon olive oil in a separate small bowl.
6. 6 Spoon sausage mixture into slit of each pepper; sprinkle with bread crumbs. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

By Allrecipes

Ingredients

• ✓ sweet pepper
• olive oil
• pizza dough
• provolone cheese
• turkey sausage
• mozzarella cheese
• pizza sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons oil.
2. 2 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Pick it up from the edges to make sure it's not stuck to the surface, then cut out twelve 4-inch circles. Reroll the dough to cut all 12 circles if necessary.
3. 3 Place each circle into a prepared muffin cup, making sure it's centered. Press and push dough up the sides of the cups, getting close to, but not all the way up to the top. When all circles have been placed in the muffin pan, go around one more time to push and press on each one.
4. 4 Put 1 tablespoon provolone cheese into each cup, followed by 1 tablespoon cooked sausage and 2 teaspoons cooked peppers.
5. 5 Lightly press on the fillings to compress, then top with 1 rounded tablespoon mozzarella cheese and 2 tablespoons pizza sauce, pushing the sauce down gently into the fillings; it's okay that the fillings will be slightly higher than the pan. Sprinkle Parmigiano-Reggiano cheese generously over top.
6. 6 Bake in the upper center of the preheated oven until the tops are beautifully browned, 30 to 35 minutes.
7. 7 Remove from the oven and cool in the pan for 10 to 15 minutes. Go around the edge of each muffin with a knife, then use a fork or small spatula to remove from the pan.
8. 8 Let cool on a rack for a few minutes, then garnish with parsley and serve.

By John Mitzewich

Ingredients

• ✓ sweet pepper
• olive oil
• hot sausage
• chicken thigh
• potato
• red onion
• yellow onion
• herb
• kosher salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add sausage links and cook until browned and fat begins to render, about 3 minutes per side. While they cook, lightly pierce sausages in several places with the tip of a sharp knife to release fats and juices. Remove from the heat and place on a cutting board to cool slightly, 3 to 5 minutes.
3. 3 Cut cooled sausages into 2-inch slices; return to the skillet along with any accumulated juices from the cutting board.
4. 4 Cut two slashes down to the bone on the skin side of each chicken thigh. Halve or quarter any large peppers.
5. 5 Place chicken and peppers into a large mixing bowl with onions, sausage and juices, Italian herbs, salt, and pepper. Drizzle with remaining 1 tablespoon oil and mix with your hands until all ingredients are coated in oil, 3 to 4 minutes.
6. 6 Transfer mixture to a large, heavy-duty roasting pan. Evenly space chicken thighs with the skin facing up and position potatoes near the top.
7. 7 Roast in the preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley.

By John Mitzewich

Ingredients

• ✓ sweet pepper
• beef skirt steak
• olive oil
• steak seasoning
• romaine
• corn kernel
• avocado
• grape tomato
• greek yogurt
• cilantro
• lime juice
• salt

Instructions

1. 1 Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
2. 2 Remove steak and let cool slightly. Slice or pull apart with forks.
3. 3 Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
4. 4 Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
5. 5 Place steak pieces onto the salad and drizzle dressing on top.

By dompdx

Ingredients

• ✓ sweet pepper
• butter
• all-purpose flour
• milk
• provolone cheese
• nutmeg
• cayenne pepper
• salt
• skirt steak
• salt
• black pepper
• olive oil
• water
• onion
• baguette
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
2. 2 Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
3. 3 Make mini cheesesteaks: Season steak with salt and black pepper.
4. 4 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
5. 5 Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
6. 6 Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.
7. 7 Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
8. 8 Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ sweet pepper
• black pepper
• salt
• dijon mustard
• honey
• white wine vinegar
• flat-leaf parsley
• pistachio
• shallot
• olive oil
• spinach
• olive oil
• sweet potato
• beet
• pistachio
• garlic and herb goat cheese
• egg
• flour
• bread crumb

Instructions

1. 1 Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
2. 2 Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
5. 5 Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
6. 6 While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
7. 7 Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ sweet pepper
• vegetable oil
• kielbasa sausage
• sweet onion
• oregano
• thyme
• cayenne pepper
• celery salt
• red pepper flakes
• quinoa
• chicken broth
• marinara sauce

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

By Jessica Collin

Ingredients

• ✓ sweet pepper
• butter
• onion
• garlic
• herbes de provence
• cayenne pepper
• sweet potato
• corn kernel
• chicken broth
• milk
• scallop
• tilapia
• salt
• black pepper

Instructions

1. 1 Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
2. 2 Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
3. 3 Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

By Diana71

Ingredients

• ✓ sweet pepper
• vegetable oil
• onion
• salt
• pepper
• ground turkey
• garlic
• chili powder
• chili sauce
• tomato ketchup
• flour tortilla
• cheddar cheese
• lettuce
• sour cream

Instructions

1. 1 Heat half the oil over medium-high heat. Add onions, peppers and half of the salt and pepper. Cook, stirring, for 5 minutes or until tender. Reserve.
2. 2 Add remaining oil to pan. Crumble in turkey, add garlic, chili powder and remaining salt and pepper. Saute until brown, about 5 minutes. Stir in half the chili sauce and all of the ketchup. Bring to a simmer.
3. 3 Serve meat and vegetable mixtures with tortillas and bowls of remaining chili sauce, cheese, lettuce and sour cream to make your own fajitas.

By Heinz

Ingredients

• ✓ sweet pepper
• ground beef
• onion
• traditional sauce
• panko bread crumb
• egg
• parsley
• garlic
• salt
• pepper
• mushroom
• broccoli floret
• zucchini
• olive oil

Instructions

1. 1 Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2 1/2-inch muffin tin with nonstick cooking spray; set aside.
2. 2 In a medium bowl combine beef, onion, 1/2 cup of RAGÚ® Old World Style® Traditional Sauce, bread crumbs, egg, parsley, garlic, 1/4 tsp salt and 1/8 tsp pepper.
3. 3 Divide mixture among muffin cups, pressing meat mixture into each.
4. 4 In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160 degrees F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed RAGÚ® Old World Style® Traditional Sauce with vegetables on the side, and garnish with additional chopped parsley.

By RAG

Ingredients

• ✓ sweet pepper
• chicken breast
• black bean
• corn
• cheddar cheese
• red onion
• red bell pepper
• jalapeno pepper
• ranch dressing
• chipotle chile pepper
• adobo sauce
• tortilla chip
• berry

Instructions

1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess

Ingredients

• ✓ sweet pepper
• cayenne pepper
• garlic
• parsley
• tomato
• onion
• black pepper
• salt
• cumin
• curry powder
• cinnamon
• ketchup
• mustard
• white vinegar
• molasses
• lemon juice
• lamb rib

Instructions

1. 1 Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
2. 2 Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
3. 3 Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
4. 4 Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
5. 5 Preheat oven to 300 degrees F (150 degrees C).
6. 6 Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
7. 7 Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

By Nice Try

Ingredients

• ✓ sweet pepper
• red pepper flakes
• black pepper
• parsley
• rosemary
• onion powder
• basil
• oregano
• tomato paste
• tomato
• tomato sauce
• tomato
• zucchini
• salt
• green bell pepper
• onion
• garlic
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook and stir sausage and garlic in hot oil until browned and crumbly, 5 to 7 minutes. Transfer sausage and garlic to a plate using a slotted spoon, leaving any drippings in the saucepan.
2. 2 Saute onion, green pepper, sweet pepper, and salt in the same saucepan until slightly softened, about 5 minutes. Add zucchini and continue cooking until onion is translucent, 5 to 10 minutes more. Drain off any excess liquid.
3. 3 Stir sausage, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, rosemary, parsley, black pepper, and red pepper flakes into onion-zucchini mixture. Bring to a simmer, reduce heat to low, cover the saucepan with a lid, and cook, stirring occasionally, until flavors blend and sauce is thickened, about 2 hours.

By Jenykell

Ingredients

• ✓ sweet pepper
• all-purpose flour
• salt
• black pepper
• egg
• water
• panko bread crumb
• vegetable oil
• green bean
• asparagus
• red onion
• avocado
• zucchini

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
2. 2 Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk eggs and water together in another shallow dish. Stir panko and oil together in a third shallow dish.
3. 3 Sprinkle green beans, asparagus, red onion, sweet pepper, avocado, and zucchini with remaining 1/4 teaspoon salt; dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
4. 4 Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 8 to 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.

By Juliana Hale

Ingredients

• ✓ sweet pepper
• zucchini
• yellow summer squash
• salt
• olive oil
• bacon
• egg
• kosher salt
• black pepper
• cayenne pepper
• green onion
• red onion
• cheddar cheese
• goat cheese

Instructions

1. 1 Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
2. 2 Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
3. 3 Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
4. 4 While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
5. 5 Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
8. 8 Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
9. 9 Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

By John Mitzewich

Ingredients

• ✓ sweet pepper
• black pepper
• salt
• red pepper flakes
• balsamic vinegar
• oregano
• tomato concasse
• oregano
• white wine
• garlic
• hot pepper
• salt
• butter
• mushroom
• olive oil
• pepper
• salt
• beef tenderloin steak

Instructions

1. 1 Season steak medallions with salt and black pepper on both sides.
2. 2 Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
3. 3 Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
4. 4 Stir tomato concassé into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
5. 5 Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ sweet pepper
• romano cheese
• parmigiano-reggiano cheese
• rigatoni
• flat leaf parsley
• garlic
• kalamata olive
• hot pepper
• water
• heavy cream
• chicken broth
• plum tomato
• marsala wine
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich