Skip to content

Type what you have

Cook with

green pepper ×
Patchwork Quilt Pasta Salad
Side Dish

Patchwork Quilt Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
  2. 2 To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
  3. 3 Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

By Shirley Horton

Okra and Tomatoes
Side Dish American

Okra and Tomatoes

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crisp. Drain; crumble bacon onto a plate and set aside.
  2. 2 Add okra, onion, pepper, and celery to the pan; sauté until tender. Add tomatoes, salt, and pepper; cook and stir until tomatoes are heated through.
  3. 3 Garnish with crumbled bacon.

By GWYNN

Cole's Cornbread Salad
Side Dish American

Cole's Cornbread Salad

4.6

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
  2. 2 Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
  3. 3 Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
  4. 4 In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
  5. 5 Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
  6. 6 Crumble 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.

By Principal Cole

Sesame Udon Noodles
Side Dish Asian

Sesame Udon Noodles

4.3

Prep
20 min
Cook
5 min
Total
25 min

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

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

Instructions

  1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Cally's Omelet
Breakfast

Cally's Omelet

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
  2. 2 Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
  3. 3 Stir egg beaters into the mixture, and cook 10 minutes, or until firm.

By devin

5-Ingredient Crab Salad
Lunch Mexican

5-Ingredient Crab Salad

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
  2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Veggie Frittata
Breakfast

Veggie Frittata

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
  2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
  3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
  4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
  5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
  6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Primavera Noodles
Dinner

Primavera Noodles

4.4

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

By BECKARIAH

Mexican Beans and Rice
Dinner

Mexican Beans and Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen

Turkey Sausage and Egg Pie
Breakfast

Turkey Sausage and Egg Pie

3.9

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
  2. 2 Place a large skillet over medium heat, and cook and stir the turkey sausage, onion, green bell pepper, mushrooms, and garlic until the turkey is no longer pink, about 8 minutes. Spread the turkey mixture into the prepared pie plate.
  3. 3 Beat the eggs in a bowl with the milk, and stir in the biscuit mix. Pour the mixture over the turkey mixture in the pie dish. Sprinkle with Cheddar cheese.
  4. 4 Bake in the preheated oven until the cheese topping is browned and the pie filling is thickened and bubbling, about 30 minutes.

By VTMOM13

Moira Mitchell's Quick and Easy Taco Soup

Moira Mitchell's Quick and Easy Taco Soup

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
  2. 2 Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

By abarthle

Cheesy Veggie Soup

Cheesy Veggie Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
  2. 2 In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.

By Doug Matthews

Cauliflower Salad Bowl
Lunch

Cauliflower Salad Bowl

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
  2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Corn and Green Pepper Salad
Dinner American

Corn and Green Pepper Salad

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
  2. 2 Fill a large bowl with cold water and ice.
  3. 3 Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
  4. 4 Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

By LynneW

CAMPBELL'S® One-Pan Taco Skillet
Dinner

CAMPBELL'S® One-Pan Taco Skillet

4.2

Prep
5 min
Cook
18 min
Total
23 min

Instructions

  1. 1 Heat large non-stick skillet over medium-high heat. Break up meat in skillet; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
  2. 2 Add soup, water, chili powder, and onion powder; stir. Bring to a boil.
  3. 3 Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.

By Campbell's Canada

Grammy's Comfort Meatloaf
Dinner

Grammy's Comfort Meatloaf

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
  3. 3 Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

By MaBell

2-Bean Chili
Dinner

2-Bean Chili

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
  2. 2 Add tomato juice and beans and heat through.
  3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Layered Pea Salad
Dinner American

Layered Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
  3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
  4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Bison Pepperoni Macaroni
Lunch

Bison Pepperoni Macaroni

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
  2. 2 Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
  3. 3 Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.

By The Bison Council

Sausage and Pepper Sunrise Burrito
Breakfast Mexican

Sausage and Pepper Sunrise Burrito

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.
  2. 2 Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.
  3. 3 Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

By Kraft

Slow Cooker Cheese Steaks
Lunch

Slow Cooker Cheese Steaks

4.1

Prep
10 min
Cook
250 min
Total
260 min

Instructions

  1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C).
  3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
  4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
  5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Feta and Turkey Stuffed Green Peppers

Feta and Turkey Stuffed Green Peppers

4.5

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
  2. 2 Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
  3. 3 Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
  4. 4 Bake in the preheated oven until the peppers are tender, about 45 minutes.

By cwit94

Asian Steak Stir-Fry Salad
Asian

Asian Steak Stir-Fry Salad

4.4

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
  2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham