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
• white wine vinegar
• sugar
• red pepper flakes

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Ingredients

• ✓ red bell pepper
• oil
• red onion
• garlic
• ginger
• watermelon
• tomato
• lime juice
• curry powder
• salt
• white sugar

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Ingredients

• ✓ red bell pepper
• chickpea flour
• curry leaf
• chicken
• ginger garlic paste
• turmeric
• paprika
• water
• coconut milk powder
• water
• spaghetti
• green chile pepper
• cilantro
• lemon

Instructions

1. 1 Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
2. 2 Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.
3. 3 Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.
4. 4 Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
5. 5 Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

By Celestial

Ingredients

• ✓ red bell pepper
• russet potato
• curry powder
• flour
• chili powder
• red pepper flakes
• cayenne pepper
• green bell pepper
• onion soup mix
• coconut cream
• water
• carrot
• green pea
• cilantro

Instructions

1. 1 Place the potatoes into the bottom of a slow cooker.
2. 2 Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
3. 3 Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

By CYBERGIFTS

Ingredients

• ✓ red bell pepper
• lime
• cilantro
• mint
• purple potato
• green onion
• red onion
• jalapeno pepper
• potato chip
• water
• sugar
• hot sauce
• cumin
• garam masala
• tamarind paste
• lime
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich

Ingredients

• ✓ red bell pepper
• vegetable oil
• onion
• garlic
• ginger root
• carrot
• potato
• tomato sauce
• cashew
• jalapeno pepper
• curry powder
• salt
• heavy cream
• green pea
• green pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

By YAKUTA

Ingredients

• ✓ red bell pepper
• canola oil
• onion
• garlic
• jalapeno pepper
• coriander
• garam masala
• cumin
• paprika
• salt
• tomato sauce
• coconut milk
• maple syrup
• carrot
• potato
• cauliflower

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
2. 2 Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
3. 3 Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

By chefcs

Ingredients

• ✓ red bell pepper
• pineapple
• black pepper
• ginger root
• lemon juice
• vegetable oil
• honey
• yellow bell pepper
• mushroom
• zucchini
• onion
• vegetable oil
• cumin
• turmeric
• raisin
• instant brown rice
• pineapple juice
• chicken broth
• vegetable broth

Instructions

1. 1 Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
2. 2 Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
3. 3 While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.

By sasa

Ingredients

• ✓ red bell pepper
• cilantro
• cashew
• black pepper
• turmeric
• water
• carrot
• green bean
• corn kernel
• broccoli
• cayenne pepper
• salt
• water
• long grain rice
• clove
• garlic
• onion
• corn oil

Instructions

1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

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

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
• brown lentil
• onion
• green olive
• olive oil
• lemon juice

Instructions

1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Ingredients

• ✓ red bell pepper
• spinach
• ricotta cheese
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
2. 2 In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

By CANDLELADY9AH

Ingredients

• ✓ red bell pepper
• chicken breast
• chicken wing sauce
• yellow bell pepper
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
2. 2 Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.

By STACEYLYNNBO

Ingredients

• ✓ red bell pepper
• jalapeno pepper
• onion
• mayonnaise
• vinegar
• black pepper
• garlic powder
• cumin

Instructions

1. 1 Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

By TEXASDOLL714