Type what you have

Ingredients

• ✓ red bell pepper
• bok choy
• green onion
• red pepper flakes
• mustard
• cider vinegar
• garlic
• ginger root
• sugar
• salt
• vegetable oil

Instructions

1. 1 Combine bok choy, red bell pepper, and scallions in a large bowl.
2. 2 In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
3. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

By Allrecipes Member

Ingredients

• ✓ red bell pepper
• peanut oil
• firm tofu
• red onion
• green chile pepper
• garlic
• water
• white vinegar
• soy sauce
• brown sugar
• cornstarch
• red pepper flakes

Instructions

1. 1 Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
2. 2 In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

By RITALINCINDY

Ingredients

• ✓ red bell pepper
• yukon gold potato
• kosher salt
• mint
• olive oil
• red onion
• garlic
• lemon juice
• green onion
• mint
• parsley
• black pepper
• aleppo chili flake
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• garlic
• ginger root
• soy sauce
• rice vinegar
• peanut oil
• sesame oil
• hot pepper sauce
• green pepper
• yellow 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

• ✓ red bell pepper
• cilantro
• mint
• basil
• peanut
• green onion
• carrot
• spaghetti
• chicken breast
• sesame oil
• hoisin sauce
• sriracha chile sauce
• brown sugar
• fish sauce
• soy sauce
• rice vinegar
• garlic

Instructions

1. 1 Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
2. 2 Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
4. 4 Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
5. 5 Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• jalapeno pepper
• white sugar
• apple cider vinegar
• liquid pectin

Instructions

1. 1 Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2. 2 In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. 3 Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. 4 Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
5. 5 Enjoy!

By MARBALET

Ingredients

• ✓ red bell pepper
• olive oil
• shallot
• white wine
• chicken broth
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ red bell pepper
• cream cheese
• butter
• milk
• corn
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt cream cheese and butter in a saucepan over medium-low heat; stir in milk until smooth and bubbly.
3. 3 Combine frozen corn, jalapeños, and bell pepper in a medium-sized casserole dish; stir in cream cheese mixture until coated.
4. 4 Bake in the preheated oven until bubbly and lightly brown, 35 to 45 minutes.

By FITZGIBJ

Ingredients

• ✓ red bell pepper
• beet
• onion
• celery
• salt
• white sugar
• cauliflower
• mustard seed
• celery seed
• vinegar

Instructions

1. 1 In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
2. 2 Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

By AUSSIE GIRL

Ingredients

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

• ✓ red bell pepper
• cabbage
• yellow 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

• ✓ red bell pepper
• olive oil
• cauliflower
• green bean
• yellow squash
• garlic
• chicken broth

Instructions

1. 1 Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash and cook for 4 minutes or until lightly browned, stirring occasionally.
2. 2 Add the garlic to the skillet and cook and stir for 1 minute. Add Swanson Chicken Broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.

Ingredients

• ✓ red bell pepper
• orange bell pepper
• red onion
• portabella mushroom
• olive oil
• salt
• sugar snap pea
• zucchini
• yellow summer squash
• garlic
• balsamic vinegar
• basil
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ red bell pepper
• cucumber
• onion
• lime juice
• salt
• hot pepper sauce
• water

Instructions

1. 1 Combine the cucumber, onion, pepper, lime juice, salt, hot sauce, and water in a bowl; toss to combine. Refrigerate until the flavors blend, at least 1 hour. Serve cold.

By Patrice G Ward

Ingredients

• ✓ red bell pepper
• onion
• garlic
• olive oil
• cannellini bean
• chicken broth
• salt
• pepper

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 paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
3. 3 In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
4. 4 Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

By skaught

Ingredients

• ✓ red bell pepper
• soy sauce
• cayenne pepper
• vegetable oil
• potato
• green onion
• sesame seed

Instructions

1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ red bell pepper
• mango
• dragon fruit
• red onion
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.

By thedailygourmet

Ingredients

• ✓ red bell pepper
• yellow 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

• ✓ red bell pepper
• bacon
• butterhead lettuce
• sweet corn
• green onion
• avocado
• red wine vinegar salad dressing
• blue cheese salad dressing
• honey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on paper towels; crumble.
2. 2 Combine lettuce, corn, green onions, and bell pepper in a large bowl; carefully fold in avocado.
3. 3 Whisk red wine vinegar dressing, blue cheese dressing, and honey together in a small bowl. Pour dressing over salad; toss. Top with bacon just before serving.

By Mary

Ingredients

• ✓ red bell pepper
• olive oil
• garlic
• salt
• black pepper
• green bean
• white wine
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
2. 2 Stir green beans with bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
3. 3 Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ red bell pepper
• olive oil
• merguez sausage
• goat cheese
• summer squash
• salt
• pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
2. 2 Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
3. 3 Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
4. 4 Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
5. 5 Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• corn
• olive oil
• bacon
• potato
• salt
• red onion
• cider vinegar
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crispy, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
3. 3 Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
4. 4 Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
5. 5 Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

By jerrijohnson

Ingredients

• ✓ red bell pepper
• green 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

• ✓ red bell pepper
• vegetable oil
• onion
• carrot
• broccoli floret
• garlic
• vegetable broth
• rice
• sazon seasoning
• adobo seasoning
• pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; cook and stir until vegetables soften and garlic just begins to brown, about 5 minutes.
2. 2 Stir in broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low and cook until liquid is absorbed and rice is tender, about 25 minutes.
3. 3 Fluff rice with a fork to serve.

By Angie Duffy Hernandez

Ingredients

• ✓ red bell pepper
• grapeseed oil
• yellow onion
• garlic
• cajun seasoning
• green 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

• ✓ red bell pepper
• cabbage
• onion
• green 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

• ✓ red bell pepper
• butter
• olive oil
• onion
• zucchini
• yellow squash
• salt
• black pepper
• garlic
• chive

Instructions

1. 1 Heat butter and olive oil together in a large non-stick skillet over medium-high heat. Add onion once butter is bubbly; cook and stir for 2 minutes. Add bell pepper and cook for 1 minute. Stir in yellow squash and zucchini slices. Season with salt and pepper. Cook, stirring, for about 3 minutes.
2. 2 Stir in minced garlic and cook, stirring, about 1 minute. Keep cooking, stirring continuously, until squash has desired texture, 2 to 3 minutes.
3. 3 Sprinkle with minced chives before serving.

By Bibi

Ingredients

• ✓ red bell pepper
• eggplant
• zucchini
• heirloom tomato
• onion
• garlic
• olive oil
• rosemary
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. 3 Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

By Fioa

Ingredients

• ✓ red bell pepper
• black-eyed pea
• tomato
• green 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

• ✓ red bell pepper
• olive oil
• vegetable oil
• cider vinegar
• white sugar
• pinto bean
• black-eyed pea
• white shoepeg corn
• red onion
• celery
• cilantro

Instructions

1. 1 Combine olive oil, vegetable oil, cider vinegar, and sugar in a small saucepan; bring to a boil, remove from heat, and cool to room temperature.
2. 2 Combine pinto beans, black-eyed peas, corn, onion, celery, bell pepper, and cilantro in a large bowl; drizzle cooled vinaigrette over bean mixture and toss to coat.

By abtomesh