Type what you have

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

Ingredients

• ✓ red bell pepper
• white vinegar
• white sugar
• vegetable oil
• water
• salt
• garlic
• anchovy fillet

Instructions

1. 1 In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
2. 2 Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

By Julie P

Ingredients

• ✓ red bell pepper
• wonton wrapper
• bulk sausage
• colby cheese
• green onion
• green bell pepper
• ranch salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line each cup in a mini-muffin pan with a wonton wrapper, carefully pressing each into a star-shaped cup. Take care to not tear the wrapper as they will tear easily.
3. 3 Bake in the preheated oven until golden brown, 8 to 10 minutes; transfer to a baking sheet. Repeat until remaining wonton wrappers are all baked.
4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Set sausage aside to cool.
5. 5 Stir cooled sausage, Colby cheese, green onions, red bell pepper, green bell pepper, and ranch salad dressing together in a bowl; spoon into the wonton cups.
6. 6 Bake in the preheated oven until cheese has melted and is beginning to bubble, 15 to 20 minutes.

By tracy1878

Ingredients

• ✓ red bell pepper
• cream cheese
• blue cheese
• sour cream
• white pepper
• egg
• sour cream
• green onion

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Beat cream cheese and blue cheese in large mixing bowl until light and fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at a time - mixing well after each addition.
3. 3 Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean.
4. 4 Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
5. 5 To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.

By JJOHN32

Ingredients

• ✓ red bell pepper
• plum tomato
• garlic
• onion
• red wine vinegar
• basil
• sugar
• salt
• jar
• lid
• band

Instructions

1. 1 Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
2. 2 Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
3. 3 Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4. 4 Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
5. 5 Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6. 6 Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

By Ball

Ingredients

• ✓ red bell pepper
• mussel
• green bell pepper
• yellow bell pepper
• olive oil
• red wine vinegar
• parsley
• egg
• salt
• black pepper

Instructions

1. 1 Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
2. 2 In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

By CHEFNONIONS

Ingredients

• ✓ red bell pepper
• olive oil
• celery
• onion
• stuffing mix
• cream cheese
• butter
• egg
• water
• bread crumb
• bacon

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
4. 4 Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
5. 5 Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

By Cynthadeltorro

Ingredients

• ✓ red bell pepper
• pork chorizo
• green onion
• poblano pepper
• jalapeno pepper
• cream cheese
• monterey jack cheese
• cheddar cheese
• sour cream

Instructions

1. 1 Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
2. 2 Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Broil on high until browned and bubbly, 5 or 6 minutes.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• pepperjack cheese
• half-and-half
• tomato
• onion
• spinach

Instructions

1. 1 Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

By Sheryl Kerbow

Ingredients

• ✓ red bell pepper
• ✓ red bell pepper
• cream cheese
• mayonnaise
• garlic
• artichoke heart
• crabmeat
• parmesan cheese
• green onion
• cayenne pepper
• bread crumb
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
3. 3 Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

By bernett5

Ingredients

• ✓ red bell pepper
• green olive
• black olive
• artichoke heart
• banana pepper
• garlic
• caper
• basil
• lemon juice
• olive oil

Instructions

1. 1 In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
2. 2 Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

By Pam R

Ingredients

• ✓ red bell pepper
• aluminum foil
• sweet and sour sauce
• garlic salt
• red pepper flakes
• meatball
• pineapple chunk

Instructions

1. 1 Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
2. 2 Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
3. 3 Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.

By Reynolds KitchensR

Ingredients

• ✓ red bell pepper
• corn kernel
• ripe olive
• onion
• garlic
• olive oil
• lemon juice
• cider vinegar
• oregano
• salt
• black pepper
• avocado

Instructions

1. 1 In a large bowl, mix corn, olives, red bell pepper and onion.
2. 2 In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. 3 Stir avocados into the mixture before serving.

By BARBARA VINSON

Ingredients

• ✓ red bell pepper
• mango
• onion
• green bell pepper
• jalapeno pepper
• cilantro
• lime

Instructions

1. 1 Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

By Steven Marshall

Ingredients

• ✓ red bell pepper
• tomato paste
• mayonnaise
• sour cream
• vinegar
• garlic
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to broil.
2. 2 Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
3. 3 Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
4. 4 Refrigerate until ready to serve.

By sarah with an h

Ingredients

• ✓ red bell pepper
• cream cheese
• parmesan cheese
• hot sauce
• seafood seasoning
• garlic powder
• black pepper
• crabmeat
• green bell pepper
• sweet onion
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine cream cheese, 1/2 cup Parmesan cheese, hot sauce, seafood seasoning, garlic powder, and black pepper in a bowl; stir to combine.
3. 3 Drain crab; pick out and discard any shells. Add crab to cream cheese mixture, along with bell peppers and onion; mix thoroughly. Transfer into a baking dish and sprinkle with remaining Parmesan.
4. 4 Bake in the preheated oven until bubbly, about 20 minutes. Turn on the broiler and broil until the top is a nice golden brown color, about 5 minutes.

By Homestyle Cooking

Ingredients

• ✓ red bell pepper
• cashew
• onion
• lemon
• jalapeno pepper
• garlic
• water
• nutritional yeast
• paprika
• turmeric
• mustard
• salt
• black pepper
• curly kale

Instructions

1. 1 Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
2. 2 Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
3. 3 Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
4. 4 Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

By Amanda Nicole Smith

Ingredients

• ✓ red bell pepper
• mango
• red onion
• white wine vinegar
• sugar
• olive oil
• avocado
• salt

Instructions

1. 1 Toss mango, bell pepper, onion, vinegar, sugar, and olive oil together in a bowl; gently fold in avocado. Season with salt.

By julie

Ingredients

• ✓ red bell pepper
• black olive
• sage leaf
• garlic
• red chile pepper
• rosemary
• sesame-ginger seasoning
• pepperoncini pepper
• oregano
• feta cheese
• olive oil

Instructions

1. 1 Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
2. 2 Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.

By sono1helen

Ingredients

• ✓ red bell pepper
• cream cheese
• cheddar cheese
• onion
• worcestershire sauce
• parsley
• pecan

Instructions

1. 1 Mix cream cheese, Cheddar cheese, onion, and Worcestershire sauce together in a bowl with an electric mixer until completely blended. Turn cheese mixture onto a sheet of waxed paper and form it into the shape of a Christmas tree. Refrigerate cheese 'tree' until firm, at least 1 hour.
2. 2 Cut bell pepper into thin strips and 1 star shape.
3. 3 Press parsley into cheese tree to cover. Press bell pepper strips in a row to form a 'garland'. Make another 'garland' using chopped pecans. Place bell pepper star at the top of the 'tree'. Carefully transfer 'tree' to a serving platter.

By SusieQ

Ingredients

• ✓ red bell pepper
• olive oil
• butter
• garlic
• onion
• italian seasoning
• all-purpose flour
• white wine
• chicken broth
• half-and-half
• spinach
• artichoke heart
• mozzarella cheese

Instructions

1. 1 Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
2. 2 Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.

By aharoldsen

Ingredients

• ✓ red bell pepper
• pork sausage
• cream cheese
• cream cheese
• cheddar cheese
• green onion
• crescent roll sheet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart sausage until cooked, 5 to 7 minutes. Drain and let cool.
3. 3 Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside.
4. 4 Unroll 1 crescent dough sheet and press it into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with second package of dough.
5. 5 Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides.
6. 6 Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down.
7. 7 Bake in the preheated oven until dough is golden brown, 11 to 13 minutes.
8. 8 Cool for 5 minutes in the tins before removing to a platter.

By Happyschmoopies

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