Type what you have

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
• 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
• 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
• 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
• 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
• cooking spray
• fajita seasoning mix
• chicken breast
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
3. 3 Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By smlchng70

Ingredients

• ✓ bell pepper
• vegetable oil
• onion
• chicken breast
• water
• taco seasoning mix
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat. Stir in onion and bell pepper; cook and stir until onion softened and translucent, about 5 minutes. Transfer vegetables to a plate.
2. 2 Add chicken to skillet, adding more oil if needed; sauté until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and sticks to chicken, and chicken is fully cooked, 3 to 5 minutes.
3. 3 Serve chicken and vegetables in tortillas.

By Suzie Clymer

Ingredients

• ✓ bell pepper
• chicken stock
• onion
• black bean
• mexican rice
• chicken breast
• cheddar cheese
• flour tortilla

Instructions

1. 1 Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
2. 2 Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
3. 3 Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

By What's for dinner, mom?

Ingredients

• ✓ bell pepper
• top round steak
• tomato sauce
• water
• onion
• cumin
• garlic
• chili powder

Instructions

1. 1 Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.

By GABRIELLEDC

Ingredients

• ✓ bell pepper
• ground beef
• taco seasoning
• water
• mexican rice mix
• butter
• spicy ranch dressing
• mexican cheese blend

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
2. 2 Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
3. 3 Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
4. 4 Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

By Karen Pugh

Ingredients

• ✓ bell pepper
• water
• olive oil
• liquid smoke
• fajita seasoning
• avocado
• onion
• flour tortilla

Instructions

1. 1 Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
3. 3 Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
4. 4 Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
5. 5 Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
6. 6 Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

By Elaine Nash

Ingredients

• ✓ bell pepper
• ground beef
• onion
• cumin
• chili powder
• beef flavor rice side
• pinto bean
• cheddar cheese
• sour cream

Instructions

1. 1 Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.
2. 2 In same skillet, prepare Knorr® Rice SidesTM- Beef flavor according to package directions.
3. 3 Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.
4. 4 Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.

By Tammy Lynn

Ingredients

• ✓ bell pepper
• onion
• olive oil
• salt
• chili powder
• garlic powder
• black pepper
• cumin
• flank steak
• lime
• flour tortilla

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
2. 2 Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
3. 3 Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
4. 4 Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
5. 5 Transfer steak to a cutting board and rest, 5 to 10 minutes.
6. 6 Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

By Nicole McLaughlin

Ingredients

• ✓ bell pepper
• beef round steak
• lime juice
• tequila
• cooking oil
• liquid smoke
• worcestershire sauce
• black pepper
• salt
• paprika
• onion

Instructions

1. 1 Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Remove steak from marinade and shake off excess. Discard remaining marinade.
4. 4 Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
5. 5 Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.
6. 6 Pour pepper and onion mixture over steak strips and serve immediately.

By lv2ck

Ingredients

• ✓ bell pepper
• olive oil
• salt
• garlic powder
• cumin
• jalapeno chili powder
• chili powder
• coriander
• skirt steak
• onion

Instructions

1. 1 Combine olive oil, salt, garlic powder, cumin, jalapeño chile powder, chili powder, and coriander in a resealable plastic bag. Add steak, onion, and bell pepper, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Line an air fryer basket with a sheet of perforated parchment paper. Add marinated onion, pepper, and steak.
3. 3 Air fry for 5 minutes at 400 degrees F (200 degrees C). Remove the air fryer basket and shake to ensure even cooking. Air fry until steak is cooked through, about 4 more minutes.

By thedailygourmet

Ingredients

• ✓ bell pepper
• coconut oil
• onion
• tomato
• firm tofu
• white bean
• lime
• adobo seasoning
• chili powder
• turmeric
• paprika
• swiss chard leaf
• nutritional yeast

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
2. 2 Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
3. 3 Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.

By Balanced Babe

Ingredients

• ✓ bell pepper
• bacon grease
• chorizo
• onion
• garlic
• pinto bean
• tomatillo salsa verde
• hatch chile salsa verde
• salt
• green chile pepper
• jack cheese
• jalapeno

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
3. 3 Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ bell pepper
• long-grain white rice
• cilantro
• lime
• chicken breast
• red onion
• fajita seasoning
• olive oil
• salt
• black pepper
• chicken broth
• lime

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add uncooked rice to a dry saucepan over medium; cook, stirring constantly, until rice is fragrant and no longer translucent, 3 to 4 minutes.
3. 3 Transfer to an ungreased 13- x 9-inch baking dish and stir in cilantro, lime zest, and lime juice; mix until combined.
4. 4 Place chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and pepper in a large bowl and toss until chicken and vegetables are evenly coated.
5. 5 Transfer to baking dish and place in an even layer over rice mixture. Pour in chicken broth and cover with aluminum foil.
6. 6 Bake in preheated oven until chicken is cooked through and rice is tender, about 45 to 50 minutes.
7. 7 Remove from oven, uncover, and top with desired toppings. Serve with lime wedges. Recipe developed by Liv Dansky

By Keaton Larson

Ingredients

• ✓ bell pepper
• beef round steak
• ground cumin
• chili powder
• garlic powder
• onion powder
• salt
• vegetable oil
• onion
• cooking spray
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
2. 2 Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
4. 4 Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
5. 5 Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
6. 6 Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

By sinork