Type what you have

Ingredients

• ✓ red bell pepper
• mango
• green onion
• jalapeno pepper
• cilantro
• lime juice
• lemon juice

Instructions

1. 1 Gather ingredients.
2. 2 Place mango, red bell pepper, green onion, jalapeño, cilantro, lime juice, and lemon juice in a medium bowl.
3. 3 Mix ingredients well to combine. Cover and let sit at least 30 minutes before serving.
4. 4 Serve with chips.

By IYENGAR21

Ingredients

• ✓ red bell pepper
• olive oil
• eggplant
• green bell pepper
• onion
• carrot
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ red bell pepper
• olive oil
• onion
• corn kernel
• zucchini
• chicken
• parsley
• colby monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Ingredients

• ✓ red bell pepper
• pickling cucumber
• onion
• salt
• celery seed
• white sugar
• white wine vinegar
• canning jar
• lid
• ring

Instructions

1. 1 Place cucumbers, bell pepper, onion, salt, and celery seeds in a large bowl; set aside at room temperature, stirring occasionally, for 1 hour. Mix sugar and vinegar together in a bowl, stirring until sugar dissolves; stir into pickle mixture.
2. 2 Divide pickle mixture among the jars; pour any excess liquid over top. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in the refrigerator for 3 weeks.

By Clark Hamblen

Ingredients

• ✓ red bell pepper
• black bean
• white corn
• black-eyed pea
• celery
• green onion
• sugar
• apple cider vinegar
• vegetable oil
• black pepper

Instructions

1. 1 Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.
2. 2 Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.
3. 3 Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.

By brujah42

Ingredients

• ✓ red bell pepper
• black bean
• pinto bean
• white corn
• green chile
• green bell pepper
• red onion
• jalapeno pepper
• cilantro leaves
• rice vinegar
• olive oil
• white sugar
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together black beans, pinto beans, white corn, green chiles, red and green bell peppers, red onion, jalapeño pepper, and cilantro in a large bowl.
3. 3 Combine rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes.
4. 4 Pour dressing over bean mixture; toss to coat.

By Cassie Cooper

Ingredients

• ✓ red bell pepper
• basil
• flat-leaf parsley
• mozzarella cheese
• tomato
• oregano
• onion
• garlic
• olive oil
• pepper
• salt
• hot sauce
• parmesan cheese
• egg
• green bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ red bell pepper
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• carrot
• green onion
• celery
• onion
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ red bell pepper
• onion
• green bell pepper
• mushroom
• butter
• cream of chicken soup
• milk

Instructions

1. 1 In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

By Karen

Ingredients

• ✓ red bell pepper
• parmesan cheese
• olive oil
• basil
• red pepper flakes
• black pepper

Instructions

1. 1 Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

By mushythedestroyer

Ingredients

• ✓ red bell pepper
• olive oil
• onion
• garlic
• ground beef
• beef broth
• tomato
• red wine
• tomato paste
• celery
• bay leaf
• italian seasoning

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
2. 2 Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
3. 3 Reduce heat and simmer for 1 hour, or until sauce thickens.

By Natalie Reid

Ingredients

• ✓ red bell pepper
• vegetable oil
• water
• white vinegar
• white sugar
• basil
• lemon juice
• onion
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

Ingredients

• ✓ red bell pepper
• rotini pasta
• salad dressing
• caesar salad dressing
• parmesan cheese
• green bell pepper
• red onion

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

By Redwun

Ingredients

• ✓ red bell pepper
• linguini pasta
• sweet sausage
• onion
• garlic
• white wine
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.
3. 3 Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.

By Jackie

Ingredients

• ✓ red bell pepper
• cheese tortellini
• garlic
• butter
• heavy cream
• walnut
• basil
• green onion

Instructions

1. 1 Prepare tortellini according to package directions.
2. 2 Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
3. 3 Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

By Julie

Ingredients

• ✓ red bell pepper
• chicken broth
• balsamic vinegar
• tomato paste
• oregano
• garlic powder
• honey
• black pepper
• salt

Instructions

1. 1 Combine bell pepper, chicken broth, balsamic vinegar, tomato paste, oregano, garlic powder, honey, black pepper, and sea salt in a blender; blend on high for 8 minutes.

By aroger2

Ingredients

• ✓ red bell pepper
• pasta
• salad dressing
• salad seasoning mix
• cherry tomato
• green bell pepper
• yellow bell pepper
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

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
• celery
• green bell pepper
• yellow bell pepper
• carrot
• basil
• oregano
• thyme
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• red wine
• cornstarch

Instructions

1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Ingredients

• ✓ red bell pepper
• olive oil
• garlic
• basil
• half-and-half
• romano cheese
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
3. 3 Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
4. 4 Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.
5. 5 Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.
6. 6 Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted.
7. 7 Season with salt and pepper to taste. Simmer for 5 minutes.

By Bob Bailey

Ingredients

• ✓ red bell pepper
• cauliflower
• red onion
• dill
• balsamic vinegar
• white wine vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ red bell pepper
• rotelli pasta
• salad dressing
• salad dressing
• parmesan cheese
• salami
• black olive
• red onion

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
2. 2 In a large bowl, mix together creamy salad dressing, Italian dressing, and Parmesan.
3. 3 Add pasta, salami, bell pepper, olives, and onion. Stir well to evenly coat. Allow to chill before serving.

By Deanna

Ingredients

• ✓ red bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• garlic
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
2. 2 Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.
3. 3 Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
4. 4 Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
5. 5 Serve, storing leftover peppers in the refrigerator for up to 5 days.

By Kim's Cooking Now

Ingredients

• ✓ red bell pepper
• butter
• olive oil
• mushroom
• red wine
• ground beef
• onion
• tomato
• green bell pepper
• garlic
• oregano
• basil
• rosemary
• tomato paste
• spaghetti sauce

Instructions

1. 1 Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter and oil until softened, 2 to 3 minutes. Pour in 1/4 cup red wine and bring to a boil. Reduce heat to medium-low and simmer until mushrooms are very dark and shrunken in size, about 20 minutes.
2. 2 Meanwhile, heat a large pot over medium heat. Add ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic to the pot; cook and stir until beef is completely browned, about 10 minutes. Season with oregano, basil, and rosemary.
3. 3 Stir 3/4 cup red wine and tomato paste into beef mixture. Pour spaghetti sauce into the pot; stir. Bring to a simmer and continue cooking until flavors blend, 10 to 30 minutes. Serve over your favorite pasta and top with mushrooms.

By JMohojo

Ingredients

• ✓ red bell pepper
• roma tomato
• tomato paste
• butter
• garlic
• bay leaf
• onion
• zucchini
• green bell pepper
• mushroom
• oregano
• italian seasoning
• chili powder
• brown sugar
• ricotta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
3. 3 Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

By Jenny R

Ingredients

• ✓ red bell pepper
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• bacon
• spinach
• crimini mushroom

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ red bell pepper
• fettuccine pasta
• garlic
• cayenne pepper
• sour cream
• chicken broth
• parmesan cheese
• salt
• pepper

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.
2. 2 Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. 3 Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. 4 Toss hot pasta with sauce and season with salt and pepper to taste; serve.

By Julieliz

Ingredients

• ✓ red bell pepper
• yellow bell pepper
• orange bell pepper
• turkey sausage
• olive oil
• yellow onion
• red wine
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.
3. 3 Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).
4. 4 Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
5. 5 Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.

By cookinwithmom

Ingredients

• ✓ red bell pepper
• green bell pepper
• yellow bell pepper
• garlic
• balsamic vinegar
• olive oil
• basil
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
2. 2 Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
3. 3 Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

By Angela

Ingredients

• ✓ red bell pepper
• water
• sugar
• black pepper
• salt
• thyme
• oregano
• rosemary
• basil
• olive oil
• bay leaf
• garlic
• green bell pepper
• zucchini
• onion
• carrot
• broccoli
• tomato paste
• tomato

Instructions

1. 1 In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

By April