Type what you have

Ingredients

• ✓ yellow bell pepper
• broccoli
• montreal steak seasoning
• chili powder
• garlic powder
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
3. 3 Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.

By Kelly H

Ingredients

• ✓ yellow bell pepper
• green bell pepper
• red bell pepper
• orange 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

• ✓ yellow bell pepper
• fennel seed
• sea salt
• olive oil
• red bell pepper
• green onion
• chile pepper
• garlic
• black pepper
• avocado
• feta cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Crush the fennel seed in a mortar and mix with a little sea salt.
3. 3 Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
4. 4 Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
5. 5 Bake in the preheated oven until eggs are set, about 15 minutes.

By chefdavidgeisser

Ingredients

• ✓ yellow bell pepper
• pecan
• savoy cabbage
• peach
• red bell pepper
• green onion
• celery seed
• peach
• vegetable oil
• honey
• lemon juice
• salt
• pepper
• mint

Instructions

1. 1 Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. 2 In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
3. 3 In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.

By L M KELLY

Ingredients

• ✓ yellow bell pepper
• green cabbage
• cucumber
• tomato
• green onion
• celery
• tomato vegetable juice
• red wine vinegar
• sugar
• olive oil
• salsa
• lemon
• salt
• pepper

Instructions

1. 1 In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
2. 2 In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
3. 3 Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

By florida gail

Ingredients

• ✓ yellow bell pepper
• apple cider vinegar
• brown sugar
• mustard
• celery seed
• cayenne pepper
• dill weed
• sour cream
• mayonnaise
• horseradish
• salt
• red cabbage
• zucchini

Instructions

1. 1 Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
2. 2 When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

By Chef Bayou

Ingredients

• ✓ yellow bell pepper
• green cabbage
• red cabbage
• red bell pepper
• red onion
• carrot
• cilantro
• olive oil
• lime juice
• cumin
• garlic
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

By Doug Matthews

Ingredients

• ✓ yellow bell pepper
• olive oil
• parsley
• oregano
• basil
• balsamic vinegar
• salt
• black pepper
• garlic
• red onion
• asparagus
• crimini mushroom
• eggplant
• red bell pepper

Instructions

1. 1 In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

By kelcampbell

Ingredients

• ✓ yellow bell pepper
• potato
• olive oil
• red bell pepper
• all-purpose flour
• chicken broth
• black pepper
• spinach
• parmesan cheese
• bacon bit
• garlic
• butter
• cream
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
3. 3 Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

By Aslan

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• onion
• green 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

• ✓ yellow bell pepper
• cabbage
• red bell pepper
• onion
• carrot
• celery
• cider vinegar
• vegetable oil
• white sugar
• mustard
• dill weed

Instructions

1. 1 In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
2. 2 In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

By Kimberly

Ingredients

• ✓ yellow bell pepper
• cheese tortellini
• cherry tomato
• broccoli floret
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• pine nut
• raisin
• garlic
• parsley
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
2. 2 Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
3. 3 Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

By TheChef2010

Ingredients

• ✓ yellow bell pepper
• rotini pasta
• mayonnaise
• red wine vinegar
• garlic
• salt
• black pepper
• basil
• tomato
• black olive

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ yellow bell pepper
• garlic
• ginger root
• soy sauce
• rice vinegar
• peanut oil
• sesame oil
• hot pepper sauce
• green pepper
• red bell pepper
• green onion
• snap pea
• sesame seed
• udon noodle

Instructions

1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Ingredients

• ✓ yellow bell pepper
• chicken breast
• chicken wing sauce
• red bell pepper
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
2. 2 Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.

By STACEYLYNNBO

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• kielbasa sausage
• red potato
• red bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ yellow bell pepper
• lobster meat
• celery
• onion
• mayonnaise
• black pepper

Instructions

1. 1 In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

By Fishmongere

Ingredients

• ✓ yellow bell pepper
• cucumber
• grape tomato
• red onion
• caper
• cider vinegar
• olive oil
• dill

Instructions

1. 1 Combine cucumbers, bell peppers, tomatoes, and onion in a bowl; stir in capers, vinegar, oil, and dill to coat.

By CHEFBOYOSARAH

Ingredients

• ✓ yellow bell pepper
• ground turkey
• egg
• salsa
• red bell pepper
• onion
• bread crumb
• lemon pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Roll into a small loaf and place on a foil-lined baking sheet.
3. 3 Bake in the preheated oven for 25 minutes.

By SUSAN E. MURPHY

Ingredients

• ✓ yellow bell pepper
• olive oil
• shallot
• garlic
• red bell pepper
• quinoa
• vegetable broth
• parsley

Instructions

1. 1 Heat oil in a 2-quart saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally. Add peppers and quinoa and cook for 2 minutes, stirring occasionally.
2. 2 Stir in broth and heat to a boil, then reduce heat to low. Cover and cook until quinoa is tender and the liquid is absorbed, about 20 minutes. Stir in parsley; season if desired.

By Swanson

Ingredients

• ✓ yellow bell pepper
• steak
• american cheese
• green bell pepper
• red bell pepper
• salt
• black pepper
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Cook and stir half of the shaved steak in a large skillet over medium heat until browned, 3 to 5 minutes. Transfer to a plate. Repeat with remaining steak. Drain juices from the steak; cut into small pieces.
2. 2 Combine steak, American cheese, green bell pepper, red bell pepper, and yellow bell pepper in a bowl. Season with salt and pepper.
3. 3 Lay 1 egg roll wrapper on a flat surface in the shape of a diamond. Place a large spoonful of the steak mixture in the center. Fold the bottom corner and opposing sides over the steak mixture; roll up wrapper towards the top corner. Repeat with remaining egg roll wrappers and steak mixture.
4. 4 Heat oil in a deep-fryer or large saucepan. Place a few egg rolls in the hot oil, seam-side down. Fry, turning occasionally, until golden brown, 2 to 3 minutes. Repeat with remaining rolls.

By Mark Currie

Ingredients

• ✓ yellow bell pepper
• chicken breast
• onion
• mushroom
• red bell pepper
• garlic
• potato
• olive oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
3. 3 Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.
4. 4 Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.
5. 5 Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Natural Chef Michelle

Ingredients

• ✓ yellow bell pepper
• zucchini
• onion
• red bell pepper
• kosher salt
• white sugar
• cider vinegar
• cornstarch
• celery seed
• turmeric

Instructions

1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of 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 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Ingredients

• ✓ yellow bell pepper
• corn
• red bell pepper
• green bell pepper
• red onion
• cucumber
• tomato
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place corn, yellow pepper, red pepper, green pepper, red onion, cucumber, and tomato in a large bowl. Add just the amount of mayonnaise to your liking; mix well to combine. Season to taste with salt and pepper; chill until serving.

By LORI HAUSSY

Ingredients

• ✓ yellow bell pepper
• smoked sausage
• canola oil
• celery
• onion
• chicken breast
• cajun seasoning
• chicken broth
• tomato
• instant brown rice

Instructions

1. 1 Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
2. 2 Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
3. 3 Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

By NanLan

Ingredients

• ✓ yellow bell pepper
• cooking spray
• baby potato
• butter
• egg
• tomato
• spinach
• ham
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
2. 2 Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
3. 3 Bake in the preheated oven for 5 minutes.
4. 4 Mix together eggs, bell pepper, tomato, spinach, ham, and onion in a large bowl. Ladle egg mixture over warm potatoes. Top each muffin cup with a mozzarella cube.
5. 5 Continue baking until eggs are set, about 20 minutes.

By VB Leghorn

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• red onion
• olive oil
• italian seasoning
• salt
• black pepper
• hot sausage

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper; stir well to coat. Poke 4 holes in each sausage using a toothpick; this will help to prevent them from exploding on the grill.
3. 3 Place vegetables in a grill basket and cook on preheated grill for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ yellow bell pepper
• tomato
• cucumber
• jicama
• red onion
• lemon juice
• olive oil
• parsley
• salt
• pepper

Instructions

1. 1 In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

By Sherbg

Ingredients

• ✓ yellow bell pepper
• garlic parmesan italian vinaigrette
• seafood
• bay scallop
• small shrimp
• red onion
• red bell pepper
• cilantro
• salt
• pepper
• assorted greens

Instructions

1. 1 Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
2. 2 Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

By Marie's Dressings