Type what you have

Ingredients

• ✓ bell pepper
• cooking spray
• butter
• onion
• breakfast sausage
• colby jack cheese
• egg
• salt
• black pepper
• hot pepper sauce
• salsa

Instructions

1. 1 Preheat a 5.8-quart or larger air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Spray cooking spray on the bottom and sides of a small metal container, designed to be an inner pot, about 6 inches round and 4 inches high.
3. 3 Add butter for flavor, insert inner pot into the air fryer, and melt butter for 45 seconds. Add bell pepper and onion and fry for 2 minutes.
4. 4 Carefully remove the inner pot and stir in sausage crumbles. Sprinkle with Colby Jack cheese and set aside.
5. 5 Crack eggs into a large bowl and whisk until well combined. Season with salt, pepper, and hot sauce; stir to combine. Pour egg mixture over sausage mixture in the inner pot and lightly mix together.
6. 6 Return the inner pot to the basket of the air fryer and cook until the top of frittata is lightly brown and a toothpick inserted into the center comes out clean, about 12 minutes. Continue air frying in 30-second intervals until frittata has set. Serve warm or at room temperature with salsa.

By Bibi

Ingredients

• ✓ bell pepper
• egg
• salt
• black pepper

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.

By Chef Lizzie

Ingredients

• ✓ bell pepper
• country sausage
• english muffin
• onion
• cheddar cheese
• egg
• milk
• basil
• black pepper

Instructions

1. 1 Cook ground sausage in a large skillet over medium-high heat, stirring often, until browned and cooked through, about 5 minutes. Drain excess grease.
2. 2 Spread English muffin pieces over the bottom of a 9x13-inch baking dish. Layer cooked sausage, onions, bell peppers, and Cheddar cheese over English muffin pieces.
3. 3 Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Uncover casserole and bake in the preheated oven until casserole is set and eggs are cooked, about 35 minutes. Check by inserting a knife. Let cool for 15 minutes before eating.

By MommaBean3

Ingredients

• ✓ bell pepper
• egg
• bacon
• cheddar cheese
• onion
• mushroom
• black pepper
• paprika
• garlic powder
• salt

Instructions

1. 1 Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
2. 2 Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

By Stephanie Dodson

Ingredients

• ✓ bell pepper
• baby red potato
• yellow onion
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place potatoes, onion, and bell pepper into a large bowl. Add olive oil, garlic powder, salt, and pepper; mix well. Transfer to the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
4. 4 Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

By Plant Based Life

Ingredients

• ✓ bell pepper
• cooking spray
• egg substitute
• spinach
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Mix egg substitute, spinach, bell peppers, Cheddar cheese, salt, and black pepper together in a bowl; spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until tops begin to turn golden brown, about 25 minutes.

By ShelleyQ

Ingredients

• ✓ bell pepper
• pork sausage
• onion
• hash brown potato
• cheddar cheese
• milk
• bisquick mix
• egg
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 13 x 9 x 2-inch baking dish; set aside.
2. 2 Cook sausage, bell pepper, and onion in a medium skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain and transfer to the baking dish.
3. 3 Stir in potatoes, and 1 1/2 cups cheese until well combined.
4. 4 Stir milk, Bisquick, eggs, and pepper together in a bowl until well combined. Pour into baking dish.
5. 5 Bake, uncovered, until a knife inserted in center comes out clean, 40 to 45 minutes.
6. 6 Sprinkle with remaining 1/2 cup cheese. Continue to bake until cheese melts, 1 to 2 minutes more. Cool 5 minutes.

By Bisquick

Ingredients

• ✓ bell pepper
• vegetable oil
• pork sausage
• cornbread
• egg
• onion
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ingredients

• ✓ bell pepper
• water
• quinoa
• salt
• olive oil
• green onion
• garlic
• egg
• soy sauce
• sriracha sauce

Instructions

1. 1 Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
2. 2 Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.

By Swest

Ingredients

• ✓ bell pepper
• chorizo sausage
• cooking spray
• onion
• jalapeno pepper
• egg
• milk
• salt
• flour tortilla
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
3. 3 Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
4. 4 Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

By erica

Ingredients

• ✓ bell pepper
• olive oil
• onion
• garlic
• tomato
• chile pepper
• cumin
• paprika
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
3. 3 Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
4. 4 Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
5. 5 Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
6. 6 Serve and enjoy!

By Ben

Ingredients

• ✓ bell pepper
• bacon
• butter
• crouton
• cheddar cheese
• egg
• milk
• mustard
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
4. 4 Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
5. 5 Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

By Scott M

Ingredients

• ✓ bell pepper
• olive oil
• egg
• ham
• onion
• salt
• black pepper
• slider bun
• cheddar cheese
• salsa
• jalapeno pepper

Instructions

1. 1 Heat olive oil in a medium skillet over low heat.
2. 2 Combine eggs, ham, onion, bell pepper, salt, and pepper in a bowl. Pour into the hot skillet and scramble egg mixture until cooked, 1 to 2 minutes. Don't overcook or you'll have rubbery eggs.
3. 3 Portion egg mixture evenly amongst the 6 bottom halves of the slider buns, place a slice of Cheddar cheese on top and add salsa and jalapeños. Cover with top halves of the buns and serve warm.

By lutzflcat

Ingredients

• ✓ bell pepper
• breakfast sausage
• onion
• cooking spray
• shredded hash brown
• cheddar cheese
• egg
• milk
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)
2. 2 Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.
3. 3 Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.
4. 4 Serve mixture inside warmed tortillas with desired toppings.

By NicoleMcmom

Ingredients

• ✓ bell pepper
• bacon
• russet potato
• salt
• black pepper
• cayenne pepper
• onion
• cheddar cheese
• egg
• flour tortilla
• hot sauce
• avocado
• sour cream
• cilantro

Instructions

1. 1 Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
2. 2 Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
3. 3 To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
4. 4 Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
5. 5 Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

By John Mitzewich

Ingredients

• ✓ bell pepper
• parsley
• tomato
• hot sauce
• cheddar cheese
• egg white
• egg
• mushroom
• vegetarian sausage
• black pepper
• salt
• thyme
• yellow onion
• olive oil
• black pepper
• salt
• hash brown potato
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
2. 2 Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
4. 4 When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
5. 5 Remove hash browns from the oven. Scoop veggie mixture on top.
6. 6 Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
7. 7 Return to the oven and bake until eggs are just set, 10 to 12 minutes.
8. 8 Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
9. 9 Slide a spatula around the edges and slice into 8 pieces. Serve hot.

By Jones

Ingredients

• ✓ bell pepper
• turkey sausage
• sun-dried tomato oil
• red onion
• sun-dried tomato
• balsamic vinegar
• basil
• oregano
• salt
• black pepper
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place sausages on the preheated grill. Grill until browned and cooked through, turning occasionally, 10 to 16 minutes. Your cooking time will depend on your grill and how close the sausages are to the heat. An instant-read thermometer inserted into the center should read 165 degrees F (73 degrees C) for well done.
3. 3 Meanwhile, heat sun-dried tomato oil in a skillet over medium heat. Add red onion, bell pepper, and sun-dried tomatoes. Saute, stirring occasionally, until veggies are tender-crisp, 3 to 4 minutes. Drizzle balsamic vinegar over the veggies, then sprinkle with basil, oregano, salt, and pepper; stir until well combined.
4. 4 Place turkey sausages in the rolls and evenly distribute the vegetable mixture over the top.

By lutzflcat

Ingredients

• ✓ bell pepper
• rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ bell pepper
• ground beef
• bread crumb
• italian seasoning
• garlic
• mozzarella cheese
• parmesan cheese
• egg
• onion
• white mushroom
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.
2. 2 Mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, egg, onion, and mushrooms in a large bowl. Spoon mixture evenly into the seeded bell peppers. Replace the tops. Place stuffed peppers in the prepared dish.
3. 3 Bake in the preheated oven until meat stuffing is cooked through, about 1 hour. Remove from the oven and discard the pepper tops.
4. 4 Sprinkle stuffed peppers with remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese. Return to the oven until cheese is melted, about 2 minutes.
5. 5 Warm spaghetti sauce in a medium saucepan over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over the top of peppers.

By Amanda

Ingredients

• ✓ bell pepper
• olive oil
• onion
• chicken sausage
• garlic
• marinara sauce
• water
• spinach
• penne pasta
• basil
• italian seasoning
• cheese blend

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

By Tammy Doerr

Ingredients

• ✓ bell pepper
• rice
• olive oil
• carrot
• celery
• ground beef
• pancetta
• bacon
• marinara sauce
• red wine
• red pepper flakes
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. 4 Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. 5 Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

By Allrecipes Member

Ingredients

• ✓ bell pepper
• olive oil
• chicken leg quarter
• onion
• celery
• carrot
• garlic
• tomato paste
• tomato
• red wine
• allspice
• bay leaf
• seasoning sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Mary Petnel

Ingredients

• ✓ bell pepper
• olive oil
• onion
• carrot
• celery
• potato
• tomato
• cannellini bean
• white bean
• chicken broth
• baby spinach
• green pea
• salt
• black pepper
• pesto

Instructions

1. 1 Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
2. 2 For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ bell pepper
• tomato
• red wine
• chicken stock
• tomato paste
• chicken bouillon
• chicken breast
• italian seasoning
• olive oil
• red onion
• crimini mushroom
• garlic
• all-purpose flour
• black olive
• pesto
• white sugar

Instructions

1. 1 Preheat a slow cooker on High.
2. 2 Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
3. 3 Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
4. 4 Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
5. 5 Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
6. 6 Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.

By its816am

Ingredients

• ✓ bell pepper
• lemon
• parsley
• basil
• thyme
• orecchiette
• ricotta cheese
• black pepper
• sea salt
• red pepper flakes
• olive oil
• garlic
• oregano
• sun-dried tomato
• red onion
• zucchini
• cherry tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
3. 3 Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
5. 5 Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
6. 6 Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

By Jonathan Charbz

Ingredients

• ✓ bell pepper
• water
• red pepper flakes
• basil
• white sugar
• red wine
• marinara sauce
• garlic
• black pepper
• salt
• garlic powder
• egg
• panko bread crumb
• egg
• ground pork
• ground beef
• onion
• mushroom
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until vegetables are tender, 5 to 7 minutes. Remove from skillet and set aside.
2. 2 Mix ground beef, ground pork, bread crumbs, egg, garlic powder, salt, and pepper in a bowl. Divide meat mixture into four equal portions and form into burgers.
3. 3 Heat skillet over medium-high heat and brown burgers for about 4 minutes on each side. Remove burgers to a plate and set aside.
4. 4 Reduce heat to low and add garlic to the skillet. Stir until fragrant, about 30 seconds. Add marinara sauce, red wine, sugar, basil, and crushed red pepper flakes; mix to combine. Add burgers back to the skillet, spoon sauce over them, cover, and simmer for about 15 minutes.
5. 5 Check occasionally and stir in a little water if the sauce becomes too dry. Remove cover and add mushrooms, bell peppers, and onions back to the skillet. Cook until heated through, 3 to 4 minutes.

By lutzflcat

Ingredients

• ✓ bell pepper
• cauliflower
• ground beef
• tomato sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

Ingredients

• ✓ bell pepper
• pizza crust dough
• hummus
• broccoli
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 475 degrees C (220 degrees C).
2. 2 Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3. 3 Bake in the preheated oven until the crust is golden brown and cheese is melted in the center, 10 to 15 minutes. Slice and serve.

By POODLEMOLUC

Ingredients

• ✓ bell pepper
• bacon
• onion
• cabbage

Instructions

1. 1 Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

By Contented Home-maker

Ingredients

• ✓ bell pepper
• water
• barley
• refried bean
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar