Type what you have

Ingredients

• ✓ green bell pepper
• white vinegar
• white sugar
• salt
• cucumber
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
4. 4 Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
5. 5 Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating.

By dcbeck46

Ingredients

• ✓ green bell pepper
• cucumber
• salt
• white sugar
• red onion
• cider vinegar
• celery seed

Instructions

1. 1 Combine cucumbers and salt in a large bowl; set aside for 1 hour. Do not drain mixture.
2. 2 Stir sugar, onion, bell pepper, vinegar, and celery seeds into cucumber mixture; mix well. Cover the bowl; refrigerate.

By Gary Royse

Ingredients

• ✓ green bell pepper
• yellow squash
• zucchini
• onion
• salt
• white sugar
• white vinegar
• mustard seed
• turmeric
• celery seed

Instructions

1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or 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.
6. 6 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 the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of 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 TAXIDERMYCHICK

Ingredients

• ✓ green bell pepper
• cucumber
• onion
• garlic
• salt
• white sugar
• cider vinegar
• mustard seed
• turmeric
• celery seed
• clove

Instructions

1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
5. 5 Enjoy!

By David

Ingredients

• ✓ green bell pepper
• black bean
• pinto bean
• white corn
• green chile
• red 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

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

• ✓ green bell pepper
• all-purpose flour
• baking powder
• salt
• garlic powder
• butter
• egg
• onion
• sweet red bell pepper
• cheddar cheese
• mushroom

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Cat Lady Cyndi

Ingredients

• ✓ green bell pepper
• olive oil
• eggplant
• red 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

• ✓ green bell pepper
• jalapeno pepper
• oregano
• mozzarella cheese

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Ingredients

• ✓ green bell pepper
• white sugar
• vinegar
• liquid pectin

Instructions

1. 1 Bring sugar, green pepper, and white vinegar to a boil in a large, stainless steel saucepan over medium-high heat, stirring constantly, 6 minutes.
2. 2 Stir in liquid pectin, then cook, stirring constantly, 3 more minutes. Skim off foam with a metal spoon; remove from heat.
3. 3 Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 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 the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Laura Rhodes

Ingredients

• ✓ green bell pepper
• bell pepper
• white sugar
• vinegar
• pectin
• red pepper flakes

Instructions

1. 1 Place bell peppers in the bowl of a food processor; pulse until finely chopped. Transfer to a strainer; drain well. This is key to your success.
2. 2 Meanwhile, inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Immerse jars in boiling water or sterilize using the dishwasher; keep hot until jelly is ready.
3. 3 Combine bell peppers, white sugar, vinegar, pectin, and pepper flakes in a large pot. Bring to a rolling boil over high heat while stirring constantly; boil for 1 minute. A rolling boil is one that does not stop when stirred. Remove jelly from heat.
4. 4 Ladle jelly into hot, sterilized jars, filling to within ½ inch of the top. The last jar may not be full. Run a clean knife or thin spatula around the insides of the 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 Fill a large stockpot halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot and let cool. The jelly will be somewhat loose. Refrigerate and use within 1 to 2 weeks.

By Darcy Perreault-Acker

Ingredients

• ✓ green bell pepper
• pineapple chunk
• chicken breast
• onion
• barbecue sauce
• skewer

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Thread bell pepper, pineapple, chicken, and onion onto skewers; brush with barbecue sauce.
3. 3 Cook on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, 7 to 10 minutes per side.

By c siebester

Ingredients

• ✓ green bell pepper
• pizza crust
• mozzarella cheese
• tomato sauce
• mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
3. 3 Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.

By Hillary Roberts

Ingredients

• ✓ green bell pepper
• mayonnaise
• ranch dressing mix
• zucchini
• cucumber

Instructions

1. 1 Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

By Vickie Spencer

Ingredients

• ✓ green bell pepper
• sweet italian sausage
• olive oil
• sweet onion
• tomato sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place sausage pieces in a baking dish.
2. 2 Bake in the preheated oven until heated through, about 20 minutes.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add onion; sauté until translucent, 5 to 7 minutes.
4. 4 Stir sausage into onion; stir in tomato sauce. Bring to a simmer; cook for 20 minutes.
5. 5 Stir in bell pepper until coated in tomato sauce; cook until bell pepper tender, about 20 minutes more.

By Michele Novellano League

Ingredients

• ✓ green bell pepper
• aluminum foil
• chicken breast
• barbecue sauce
• corn

Instructions

1. 1 Preheat an outdoor grill for medium-high heat (or preheat the oven to 450 degrees F (232 degrees C)).
2. 2 Place 2 chicken breasts in center of each foil sheet. Spoon ¼ cup barbecue sauce over each breast; top each breast with ¼ each corn and bell pepper.
3. 3 Bring up sides of 1 foil sheet; double fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat with remaining foil sheet to make 2 packets.
4. 4 Cook on the preheated grill, covered, (or place packets on a baking sheet and bake in the preheated oven) until an instant-read thermometer inserted into chicken centers reads 165 degrees F (74 degrees C), 18 to 22 minutes.
5. 5 Open packets carefully, allowing steam to escape, by cutting along top fold with a sharp knife.

By Reynolds KitchensR

Ingredients

• ✓ green bell pepper
• vegetable oil
• onion
• ketchup
• white sugar
• chili powder
• hot pepper sauce
• cinnamon
• water

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.

By ETHIER65

Ingredients

• ✓ green bell pepper
• cooking spray
• chicken breast
• barbecue sauce
• corn

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.
2. 2 Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.

By Angie L

Ingredients

• ✓ green bell pepper
• vegetable oil
• potato
• smoked sausage
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Place potatoes in skillet, cover, and simmer. Turn occasionally until potatoes are almost tender and a little browned, about 10 minutes.
2. 2 Stir in sausage, onions, and peppers. Cover and cook for about 5 minutes or until onions and peppers are desired tenderness.

By Jennifer

Ingredients

• ✓ green bell pepper
• raspberry
• jalapeno pepper
• sugar
• apple cider vinegar
• liquid pectin

Instructions

1. 1 Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
2. 2 Combine raspberries, bell pepper, and jalapeño peppers with sugar and cider vinegar in a saucepan. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
3. 3 Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

By glimmer

Ingredients

• ✓ green bell pepper
• green cabbage
• salt
• sugar
• vinegar
• celery seed

Instructions

1. 1 Toss cabbage and bell pepper together in a large bowl; season liberally with salt. Stir; allow to sit 45 minutes. Drain; return to the bowl.
2. 2 Bring sugar and vinegar to a boil in a saucepan; immediately remove from heat. Stir into cabbage mixture; stir in celery seeds. Chill completely before serving.

By Carol Reese Hardbarger

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.
3. 3 Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin.
4. 4 Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
5. 5 Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
6. 6 Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.
7. 7 Serve and enjoy!

By Wendy

Ingredients

• ✓ green bell pepper
• focaccia bread
• basil pesto
• chicken
• red onion
• monterey jack cheese

Instructions

1. 1 Preheat a panini grill.
2. 2 Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
3. 3 Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

By LEAHMCINTYRE

Ingredients

• ✓ green bell pepper
• russet potato
• roast beef
• onion
• mushroom
• vegetable oil

Instructions

1. 1 Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
2. 2 Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
3. 3 Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
4. 4 Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

By IVPLAY

Ingredients

• ✓ green bell pepper
• jalapeno pepper
• apple cider vinegar
• salt
• granulated sugar
• liquid pectin
• jalapeno pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
3. 3 Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
4. 4 Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
5. 5 Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
6. 6 Stir in remaining finely chopped jalapeño peppers.
7. 7 Ladle into sterile jars leaving 1/4-inch headspace.
8. 8 Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.
9. 9 Store in a cool place. Refrigerate jelly after the seal is broken.

By Sue Delgrego

Ingredients

• ✓ green bell pepper
• red bell pepper
• red onion
• olive oil
• kosher salt
• cilantro
• lime juice

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes.
3. 3 Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

By Allrecipes

Ingredients

• ✓ green bell pepper
• beef top sirloin
• onion
• barbecue sauce
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir steak in a skillet over medium heat until browned, 5 to 7 minutes. Add onions and bell peppers; cook and stir until softened, 5 to 10 minutes. Pour BBQ sauce over steak mixture and simmer until sauce is slightly reduced, about 10 minutes.
3. 3 Lay 4 tortillas on a baking sheet; top each with steak mixture, Cheddar cheese, and remaining tortillas.
4. 4 Bake in the preheated oven for 10 minutes. Flip quesadillas and cook until cheese is melted, about 5 minutes more.

By Jen2370

Ingredients

• ✓ green bell pepper
• olive oil
• green tomato
• celery
• green onion
• apple cider vinegar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add green tomatoes, bell pepper, celery, green onions, and apple cider vinegar; cook until crisp-tender, 5 to 10 minutes.

By Georgia

Ingredients

• ✓ green bell pepper
• bacon
• onion
• corn
• salt
• pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, but still soft. Stir in bell peppers and onion; cook until tender, about 10 minutes.
2. 2 Reduce heat to low. Stir in corn; cook until tender, about 15 minutes. Season with salt and black pepper. Do not drain drippings from bacon — that is the secret to the flavor.

By Michele O'Sullivan

Ingredients

• ✓ green bell pepper
• pineapple
• cream cheese
• celery
• onion
• pecan

Instructions

1. 1 Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined. Divide mixture in half and form into two balls.
2. 2 Place chopped pecans in a shallow dish. Roll each cheese ball in pecans to coat. Cover and chill for at least 2 hours or until firm.

By Tish Gidney