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
• green papaya
• salt
• carrot
• green chile pepper
• ginger root
• raisin
• vinegar
• water
• sugar
• salt

Instructions

1. 1 Toss grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain liquid from papaya and rinse thoroughly. Place papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
2. 2 Combine papaya, carrot, bell pepper, chile peppers, ginger, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
3. 3 Stir vinegar, water, sugar, and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow vegetables to marinate in the liquid at least 1 day before using. Store in the refrigerator between uses.

By lola

Ingredients

• ✓ red bell pepper
• rice paper wrapper
• chicken breast
• cucumber
• carrot
• basil
• mint
• cilantro

Instructions

1. 1 Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on a slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about a 1-inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.
2. 2 Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• jicama
• green bell pepper
• red onion
• green chile pepper
• carrot
• ginger root
• water
• vinegar
• white sugar
• salt

Instructions

1. 1 Combine jicama, bell peppers, onion, green chile peppers, carrot, and ginger in a large bowl.
2. 2 Whisk water, vinegar, sugar, and salt together in a separate bowl; pour over vegetable mixture and toss to coat. Refrigerate for at least 1 hour before serving.

By lola

Ingredients

• ✓ red bell pepper
• olive oil
• potato
• onion
• garlic
• crabmeat
• salt
• pepper
• tomato
• raisin
• pea
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.
2. 2 Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.
3. 3 Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.

By lola

Ingredients

• ✓ red bell pepper
• vegetable oil
• chicken breast
• chicken stock
• brown sugar
• soy sauce
• cider vinegar
• cornstarch
• curry powder
• onion
• green bell pepper
• ginger root
• mango

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
2. 2 Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
3. 3 Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
4. 4 Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.

By Tom Flannery

Ingredients

• ✓ red bell pepper
• canola oil
• shallot
• habanero pepper
• tomato
• garlic
• tempeh
• okra
• vegetable broth
• eggplant
• coconut milk
• brown sugar
• salt
• black pepper

Instructions

1. 1 Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.

By Leah Kay

Ingredients

• ✓ red bell pepper
• chicken breast
• soy sauce
• olive oil
• lemon
• garlic
• black pepper
• red potato
• tomato
• carrot
• onion
• green bell pepper
• yellow bell pepper
• green pea

Instructions

1. 1 Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; marinate for 10 to 15 minutes.
2. 2 Stir potatoes, tomatoes, carrots, onion, bell peppers, and peas into chicken mixture.
3. 3 Cover slow cooker. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours.

By Jennifer Lee Kirk

Ingredients

• ✓ red bell pepper
• oil
• tilapia
• salt
• olive oil
• onion
• garlic
• ginger
• water
• white vinegar
• sugar
• salt
• black pepper
• cornstarch

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Pat fish dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.
3. 3 Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.
4. 4 Mix water, vinegar, and sugar together in a bowl; pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.

By lola

Ingredients

• ✓ red bell pepper
• goat meat
• vinegar
• soy sauce
• garlic
• vegetable oil
• onion
• tomato sauce
• beef stock
• potato
• carrot
• green pea
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic separately.
2. 2 Heat oil in a large pot over medium-high heat. Working in batches, cook goat meat in hot oil, stirring occasionally, until browned, 10 to 15 minutes. Transfer goat meat to a plate and set aside. Reserve drippings in the pot.
3. 3 Add onion, bell pepper, and reserved garlic to drippings. Cook and stir over medium heat until onion is translucent, about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened, about 5 minutes.
4. 4 Return goat meat to sauce. Pour in beef stock and reserved marinade; bring to a boil. Reduce heat to low, cover the pot, and simmer until meat is partially tender, 30 to 40 minutes.
5. 5 Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

By Olivia Tuggle

Ingredients

• ✓ red bell pepper
• water
• corn flour
• potato
• ketchup
• peppercorn
• bay leaf
• beef bouillon cube
• manzanilla olive
• onion
• tomato
• garlic
• onion
• cooking oil
• pepper
• salt
• beef chuck roast

Instructions

1. 1 Season beef with salt and black pepper; set aside.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
3. 3 Add tomatoes, quartered onion, olives with brine, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 1 hour.
4. 4 Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
6. 6 Slice beef against the grain; add to the pot. Stir and cook, 5 minutes. Whisk corn flour and water together in a small bowl; stir into sauce to thicken if its too thin.

By lola

Ingredients

• ✓ red bell pepper
• hot pepper sauce
• bay leaf
• olive
• pineapple chunk
• cocktail sausage
• carrot
• red potato
• tomato paste
• tomato sauce
• onion
• pineapple juice
• water
• garlic
• black pepper
• salt
• beef stew meat
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
2. 2 Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

By MattOlay V-H

Ingredients

• ✓ red bell pepper
• soy sauce
• oyster sauce
• carrot
• green onion
• green bell pepper
• sugar
• fermented black bean
• garlic
• ginger
• vegetable oil
• water
• chicken breast
• black pepper
• sugar
• cornstarch
• soy sauce

Instructions

1. 1 Whisk together light soy sauce, cornstarch, 1 teaspoon sugar, and pepper in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 10 minutes.
2. 2 Heat water in a large skillet over medium-high heat until boiling. Quickly stir in chicken mixture and cook for 3 to 4 minutes; chicken will not be cooked through. Drain water and place chicken on a plate; set aside. Carefully wipe down the skillet.
3. 3 Heat vegetable oil over medium heat. Cook and stir ginger and garlic in hot oil until fragrant, about 1 minute. Return chicken to the skillet and stir in black beans and 1 tablespoon sugar. Cook chicken, stirring occasionally, until no longer pink in the center, about 10 minutes. Stir in red and green bell peppers, green onions, carrot, oyster sauce, and thick soy sauce. Cook and stir until heated through, about 1 minute.

By Siah

Ingredients

• ✓ red bell pepper
• egg
• coconut milk
• glutinous sweet rice
• water
• tomato
• black pepper
• salt
• chorizo de bilbao
• olive
• sweet pea
• chicken wing
• chicken thigh
• chicken leg
• paprika
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
2. 2 Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

By lola

Ingredients

• ✓ red bell pepper
• salt
• sugar
• coconut milk
• carrot
• snow pea
• orange bell pepper
• yellow bell pepper
• onion
• peanut oil
• chicken thigh
• peanut oil
• ginger
• garlic
• cilantro
• almond
• lemongrass
• hot chile pepper
• shallot

Instructions

1. 1 Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
2. 2 Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
3. 3 Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
4. 4 Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

By christinereichard

Ingredients

• ✓ red bell pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan.
3. 3 Place skin-side up in a large rimmed baking pan.
4. 4 Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.
5. 5 Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.
6. 6 Peel and discard skins.
7. 7 Enjoy!

By Heather Fantasia

Ingredients

• ✓ red bell pepper
• yellow bell pepper
• red wine vinegar
• olive oil
• salt

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.
2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 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. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella

Ingredients

• ✓ red bell pepper
• turkey sausage
• onion

Instructions

1. 1 Heat a cast-iron skillet over medium-high heat. Add sausage; cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into center reads at least 160 degrees F (70 degrees C), about 10 minutes. Transfer sausage to a plate, leaving drippings in the skillet.
2. 2 Cook and stir onions and bell pepper in the same skillet until brown and tender, 5 to 10 minutes. Transfer to the plate with sausage.

By Diane Felico

Ingredients

• ✓ red bell pepper
• sour cream
• ranch dressing mix
• blue corn tortilla chip

Instructions

1. 1 Mix together the sour cream and ranch dressing mix in a bowl. Spoon the mixture into the bell pepper. Place the pepper in the center of a white serving platter. Arrange the tortilla chips around the pepper.

By Suzabell

Ingredients

• ✓ red bell pepper
• baby spinach
• parmesan cheese
• olive oil
• rice vinegar

Instructions

1. 1 Combine baby spinach, red bell pepper, and Parmesan cheese in a large bowl.
2. 2 Whisk olive oil and rice vinegar together in a small bowl; pour over spinach mixture, toss well and serve.

By CANDUS_P

Ingredients

• ✓ red bell pepper
• chicken broth
• garlic
• oregano
• basil
• heavy cream
• feta cheese

Instructions

1. 1 In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
2. 2 Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
3. 3 Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

By AMYGANYO

Ingredients

• ✓ red bell pepper
• garlic
• paprika
• cilantro
• olive oil
• chile pepper
• bread

Instructions

1. 1 Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

By amingermany

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