Type what you have

Ingredients

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

• ✓ bell pepper
• green cabbage
• pineapple
• green onion
• white vinegar
• mayonnaise
• sugar
• salt
• black pepper

Instructions

1. 1 Combine cabbage, pineapple, green onions, and bell pepper in a large bowl.
2. 2 Whisk vinegar, mayonnaise, sugar, salt, and black pepper together in a separate bowl; toss into cabbage mixture to coat.
3. 3 Cover bowl with plastic wrap and refrigerate before serving, at least 2 hours.

By Harmony

Ingredients

• ✓ bell pepper
• cooking spray
• sugar snap pea
• cherry tomato
• dried fruit and nut mix
• mushroom
• chia seed
• cayenne pepper
• garlic
• salt
• egg white
• cheddar cheese

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2. 2 Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

By Sami Link

Ingredients

• ✓ bell pepper
• ring
• lid
• canning jar
• tomato paste
• cinnamon
• ginger
• celery seed
• black pepper
• salt
• mustard seed
• herb seasoning
• liquid smoke
• apple cider vinegar
• white sugar
• garlic
• jalapeno pepper
• cherry pepper
• sweet onion
• tomato
• white peach

Instructions

1. 1 Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
2. 2 Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.
3. 3 Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.
4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.
6. 6 Remove the jars from the stockpot and place on a heat-proof surface several inches apart until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Karen Barris Calabro

Ingredients

• ✓ bell pepper
• cream-style corn
• corn
• cheddar cheese
• egg
• butter
• all-purpose flour
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
2. 2 Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

By Jeff Harrell

Ingredients

• ✓ bell pepper
• bacon
• onion
• cabbage

Instructions

1. 1 Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

By Contented Home-maker

Ingredients

• ✓ bell pepper
• egg
• salt
• black pepper

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.

By Chef Lizzie

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
• cream cheese
• cheddar cheese
• chili powder
• corn chip

Instructions

1. 1 Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
2. 2 Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

By cluelesspanda

Ingredients

• ✓ bell pepper
• macaroni
• cheese
• turkey sausage
• onion
• basil

Instructions

1. 1 Follow the recipe for Creamy Macaroni and Cheese .
2. 2 Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ bell pepper
• meatball
• barbecue sauce
• pineapple
• onion
• garlic powder

Instructions

1. 1 Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.

By Tammy Lynn

Ingredients

• ✓ bell pepper
• cherry tomato
• garlic
• olive oil
• balsamic glaze
• basil
• burrata cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Ingredients

• ✓ bell pepper
• baby red potato
• yellow onion
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place potatoes, onion, and bell pepper into a large bowl. Add olive oil, garlic powder, salt, and pepper; mix well. Transfer to the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
4. 4 Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

By Plant Based Life

Ingredients

• ✓ bell pepper
• green bean
• onion
• bacon bits
• garlic salt
• black pepper
• butter

Instructions

1. 1 Place green beans, pepper and onion mix, and bacon bits in a slow cooker. Season with garlic salt and pepper and top with butter chunks. Cook on high until heated through, 2 to 3 hours.

By JAYBUDDER

Ingredients

• ✓ bell pepper
• coconut oil
• corn
• salt
• black pepper
• refried bean
• brown rice
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ bell pepper
• cooking spray
• egg substitute
• spinach
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Mix egg substitute, spinach, bell peppers, Cheddar cheese, salt, and black pepper together in a bowl; spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until tops begin to turn golden brown, about 25 minutes.

By ShelleyQ

Ingredients

• ✓ bell pepper
• hot sausage
• zucchini
• tomato
• grapeseed oil
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ bell pepper
• olive oil
• onion
• garlic
• soy sauce
• honey
• red wine vinegar
• flank steak

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
2. 2 Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.

By MARIACOZ

Ingredients

• ✓ bell pepper
• cooking spray
• olive oil
• onion soup mix
• potato
• carrot
• onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.
2. 2 Mix together olive oil and onion soup mix in a large bowl until combined. Add potatoes, carrots, bell peppers, and onion; mix until well coated. Spread evenly onto the prepared baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

By Cassy

Ingredients

• ✓ bell pepper
• aluminum foil
• egg
• salt
• black pepper
• hot pepper sauce
• chorizo sausage
• pico de gallo salsa
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
2. 2 Place bell peppers, cut-side down, on the prepared baking sheet.
3. 3 Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
4. 4 Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
5. 5 Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
6. 6 Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
7. 7 Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

By Bibi

Ingredients

• ✓ bell pepper
• crescent roll dough
• cream cheese
• sour cream
• mayonnaise-style salad dressing
• ranch dressing mix
• broccoli
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange crescent roll triangles in the shape of a Christmas tree on prepared baking sheet. Pierce dough with a fork.
3. 3 Bake in the preheated oven until golden brown and slightly crisp, 10 to 12 minutes. Let cool while making the topping.
4. 4 Mix cream cheese, sour cream, salad dressing, and dressing mix together.
5. 5 Spread mixture over the cooled crescent tree. Top with bell pepper, broccoli, and Cheddar cheese. Chill for at least 1 hour.

By JENHA

Ingredients

• ✓ bell pepper
• pork sausage
• onion
• hash brown potato
• cheddar cheese
• milk
• bisquick mix
• egg
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 13 x 9 x 2-inch baking dish; set aside.
2. 2 Cook sausage, bell pepper, and onion in a medium skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain and transfer to the baking dish.
3. 3 Stir in potatoes, and 1 1/2 cups cheese until well combined.
4. 4 Stir milk, Bisquick, eggs, and pepper together in a bowl until well combined. Pour into baking dish.
5. 5 Bake, uncovered, until a knife inserted in center comes out clean, 40 to 45 minutes.
6. 6 Sprinkle with remaining 1/2 cup cheese. Continue to bake until cheese melts, 1 to 2 minutes more. Cool 5 minutes.

By Bisquick

Ingredients

• ✓ bell pepper
• meat
• onion
• thyme
• salt
• pepper
• olive oil
• dijon mustard
• skewer

Instructions

1. 1 Cut the meat, bell peppers and onion into squares.
2. 2 In a large bowl, whisk the jar of Maille® Dijon Originale mustard, olive oil, thyme, salt and pepper. Add the meat to the mixture and coat evenly. Refrigerate for 30 minutes. Alternate the meat with the bell pepper and onion squares on skewers. Grill, turning frequently and brushing with the remaining mixture.

By Maille

Ingredients

• ✓ bell pepper
• olive oil
• yellow onion
• corn
• egg
• half-and-half
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees.
2. 2 Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
3. 3 Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
4. 4 Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
5. 5 Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

By USA WEEKEND columnist Jean Carper

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
• olive oil
• tilapia
• celery
• carrot
• red onion
• greek seasoning
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil.
2. 2 Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By Kent

Ingredients

• ✓ bell pepper
• vegetable oil
• pork chop
• all-purpose flour
• onion
• tomato sauce
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat enough oil to cover the bottom of a large skillet over medium-high heat. Dredge pork chops in flour, add to the pan, and brown well on both sides. Remove chops and set aside.
2. 2 Add onion and bell pepper; cook and stir for 5 minutes, or until almost tender. Return pork chops to skillet and pour in tomato sauce. Allow sauce to start bubbling and then reduce heat to low.
3. 3 Simmer for 30 minutes and season with garlic powder, salt, and pepper.

By Charmaine

Ingredients

• ✓ bell pepper
• pork sausage
• cream cheese
• parmesan cheese
• bacon bits
• garlic
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
4. 4 Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
5. 5 Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
6. 6 Let sit for 5 minutes before removing from the pan.

By HazelCooks

Ingredients

• ✓ bell pepper
• olive oil
• onion
• ground chicken
• rice
• tomato
• spinach
• italian seasoning
• salt
• black pepper
• asiago cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
3. 3 Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
4. 4 Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
6. 6 Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

By Ellen Trimboli

Ingredients

• ✓ bell pepper
• chorizo sausage
• cooking spray
• onion
• jalapeno pepper
• egg
• milk
• salt
• flour tortilla
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
3. 3 Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
4. 4 Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

By erica