Type what you have

Ingredients

• ✓ green bell pepper
• green cabbage
• salt
• sugar
• vinegar
• celery seed

Instructions

1. 1 Toss cabbage and bell pepper together in a large bowl; season liberally with salt. Stir; allow to sit 45 minutes. Drain; return to the bowl.
2. 2 Bring sugar and vinegar to a boil in a saucepan; immediately remove from heat. Stir into cabbage mixture; stir in celery seeds. Chill completely before serving.

By Carol Reese Hardbarger

Ingredients

• ✓ green bell pepper
• rotini pasta
• carrot
• broccoli
• cauliflower
• red onion
• peppercorn ranch salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain; transfer to a large bowl.
2. 2 Stir carrots, broccoli, cauliflower, red onion, and green pepper into rotini until well combined; stir in peppercorn ranch dressing until evenly coated. Cover the bowl; refrigerate before serving, about 3 hours.

By kuusisto

Ingredients

• ✓ green bell pepper
• sweet apple
• red onion
• kidney bean
• white wine vinegar
• honey
• dijon mustard
• black pepper

Instructions

1. 1 In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

By GYMNAST9888

Ingredients

• ✓ green bell pepper
• butter
• chicken breast
• salsa verde
• cauliflower rice
• chicken broth
• salt
• black pepper

Instructions

1. 1 Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
2. 2 Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
3. 3 Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

By Kristen Walker Maenke

Ingredients

• ✓ green bell pepper
• tomato soup
• white sugar
• white vinegar
• vegetable oil
• carrot
• onion
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.
3. 3 At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
4. 4 Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.

By Donna

Ingredients

• ✓ green bell pepper
• pork sausage
• onion
• celery
• grits
• water
• salt
• cream of celery soup
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
2. 2 Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
3. 3 Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
4. 4 Bake in the preheated oven until the cheese has melted, about 30 minutes.

By TVcook

Ingredients

• ✓ green bell pepper
• red bell pepper
• orange bell pepper
• yellow bell pepper
• garlic
• lemon
• vegetable broth
• garlic salt
• black pepper
• fennel seed
• thyme

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.
2. 2 Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.
3. 3 Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.
4. 4 When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. 5 Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. 6 Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. 7 Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.

By ldmadison

Ingredients

• ✓ green bell pepper
• white vinegar
• mayonnaise
• mustard
• cabbage
• red cabbage
• carrot
• bell pepper
• celery

Instructions

1. 1 In a small bowl combine vinegar, mayonnaise, and mustard.
2. 2 In a large bowl combine cabbage, carrots, bell peppers, and celery.
3. 3 Pour dressing over vegetables, mixing evenly to coat. Chill and serve over lettuce leaves.

By Sara

Ingredients

• ✓ green bell pepper
• olive oil
• balsamic vinegar
• lemon juice
• rosemary
• oregano
• mushroom
• zucchini
• red onion

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Ingredients

• ✓ green bell pepper
• corn
• vegetable oil
• onion
• tomato
• milk
• salt
• cayenne pepper
• bacon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is tender, about 5 to 8 minutes.
4. 4 Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil.
5. 5 Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
6. 6 Stir in bacon and green onions. Remove from heat and serve.

By Jodi Hanlon

Ingredients

• ✓ green bell pepper
• cabbage
• onion
• red bell pepper
• carrot
• cider vinegar
• sugar
• salt
• black pepper
• vegetable oil

Instructions

1. 1 In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

By Alex

Ingredients

• ✓ green bell pepper
• water
• kidney bean
• smoked sausage
• onion
• celery
• garlic
• bay leaf
• salt
• pepper

Instructions

1. 1 Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

By DaleAnn82

Ingredients

• ✓ green bell pepper
• eggplant
• zucchini
• onion
• cooking spray
• black pepper
• tomato
• olive oil
• parsley
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
3. 3 Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
4. 4 Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.

By VirginiaWillis

Ingredients

• ✓ green bell pepper
• grapeseed oil
• yellow onion
• garlic
• cajun seasoning
• red bell pepper
• cabbage
• butter
• salt
• black pepper

Instructions

1. 1 Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine.
2. 2 Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.

By CookingWithShelia

Ingredients

• ✓ green bell pepper
• carrot
• onion
• tomato soup
• sugar
• white vinegar
• vegetable oil
• worcestershire sauce
• mustard
• salt
• black pepper

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Cook carrots in the boiling water until soft yet firm to the bite, about 10 minutes; drain. Transfer carrots to a large container with a lid; add onion and bell pepper. Set aside.
2. 2 Combine tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper in a large saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Remove from heat.
3. 3 Pour soup mixture over vegetables. Cover the container and refrigerate vegetables, 8 hours to overnight.

By revjoecool

Ingredients

• ✓ green bell pepper
• black-eyed pea
• tomato
• red bell pepper
• red onion
• celery
• parsley
• balsamic vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
3. 3 In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables.
4. 4 Cover, and chill in the refrigerator 8 hours, or overnight.

By LADYEM

Ingredients

• ✓ green bell pepper
• chicken broth
• evaporated milk
• grits
• salt
• cheddar cheese
• bacon
• bacon drippings
• shrimp
• onion
• cheddar cheese

Instructions

1. 1 Pour chicken broth and evaporated milk into a large saucepan and bring to a boil. Stir in grits and salt; return to a boil. Reduce heat to low, cover, and simmer grits, stirring often, until thick, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
2. 2 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons bacon drippings from the skillet.
3. 3 Return the skillet to medium heat. Cook and stir shrimp, bell pepper, and onion in hot bacon drippings until shrimp are bright pink and no longer translucent inside and bell pepper is tender, 5 to 8 minutes. Stir cooked bacon into shrimp mixture.
4. 4 Spread grits into a serving dish, top with shrimp mixture, and garnish with 1 tablespoon Cheddar cheese.

By Diane

Ingredients

• ✓ green bell pepper
• zucchini
• onion
• canning salt
• white sugar
• white vinegar
• red bell pepper
• cornstarch
• celery seed
• nutmeg
• turmeric
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
3. 3 Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
4. 4 Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
7. 7 Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).

By Gail

Ingredients

• ✓ green bell pepper
• milk
• egg
• cornmeal
• squash
• red potato
• green tomato
• okra
• onion
• bacon grease
• salt
• black pepper

Instructions

1. 1 Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
2. 2 Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
3. 3 Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.

By Lee-Lee

Ingredients

• ✓ green bell pepper
• cabbage
• red onion
• red bell pepper
• carrot
• pimiento-stuffed olive
• white wine vinegar
• canola oil
• white sugar
• dijon mustard
• salt
• celery seed
• mustard seed

Instructions

1. 1 Combine cabbage, onion, bell peppers, carrots, and olives in a large bowl.
2. 2 Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seeds, and mustard seeds together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute.
3. 3 Pour hot vinaigrette over cabbage mixture; toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours to overnight.

By bfr610

Ingredients

• ✓ green bell pepper
• white vinegar
• yellow mustard
• white sugar
• brown sugar
• turmeric
• salt
• black pepper
• red pepper flake
• cabbage
• carrot
• onion

Instructions

1. 1 In a large stock pot, combine vinegar, mustard, white sugar, and brown sugar. Season with turmeric, salt, black pepper, and red pepper flakes. Stir to dissolve sugar and bring to a boil.
2. 2 Add cabbage, carrots, peppers, and onions. Return to a boil, then reduce the heat to medium-low and simmer for 20 to 25 minutes, frequently stirring.

By Russ Alexander

Ingredients

• ✓ green bell pepper
• shortening
• onion
• garlic
• water
• red bean
• ham hock
• smoked sausage
• celery
• bay leaf
• creole seasoning
• thyme
• sage
• hot pepper sauce
• white rice

Instructions

1. 1 Gather the ingredients.
2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

By Matt

Ingredients

• ✓ green bell pepper
• pinto bean
• bacon grease
• salt pork
• onion
• celery
• black pepper
• chipotle chile powder
• smoked sausage
• bay leaf
• parsley
• thyme
• garlic
• water

Instructions

1. 1 Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
2. 2 Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
3. 3 Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
4. 4 Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
5. 5 Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
6. 6 Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

By Tami Hanks Baughman

Ingredients

• ✓ green bell pepper
• water
• salt
• grit
• olive oil
• tasso ham
• onion
• shrimp
• white wine
• heavy cream
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch

Ingredients

• ✓ green bell pepper
• kidney bean
• lima bean
• green bean
• chickpea
• wax bean
• onion
• red bell pepper
• white sugar
• white vinegar
• vegetable oil
• dill weed
• rosemary
• basil
• salt

Instructions

1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Ingredients

• ✓ green bell pepper
• cabbage
• onion
• carrot
• white wine vinegar
• vegetable oil
• sugar

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Ingredients

• ✓ green bell pepper
• water
• sugar
• red wine vinegar
• celery seed
• red onion
• cucumber
• tomato
• red bell pepper

Instructions

1. 1 In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
2. 2 In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

By annabell

Ingredients

• ✓ green bell pepper
• vegetable oil
• onion
• yellow bell pepper
• chicken broth
• black bean
• kidney bean
• pinto bean
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook and stir until softened, about 5 minutes.
2. 2 Stir in chicken broth, black beans, kidney beans, pinto beans, and diced tomatoes. Cook until heated through, 10 to 15 minutes.

By Debbie F.

Ingredients

• ✓ green bell pepper
• whole kernel corn
• all-purpose flour
• white sugar
• butter
• salt
• pimento pepper
• egg
• processed cheese
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until the cheese is melted, about 45 minutes.

By TUBB

Ingredients

• ✓ green bell pepper
• seashell pasta
• brown sugar
• salad dressing
• lemon juice
• white vinegar
• salt
• celery
• onion
• chicken breast
• cashew

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water.
2. 2 In a large bowl, combine brown sugar, salad dressing, lemon juice, vinegar, and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion, and chicken. Chill until ready to serve. Mix in cashews just before serving.

By Mary