Type what you have

Ingredients

• ✓ yellow bell pepper
• cooking spray
• bacon
• egg
• milk
• red bell pepper
• onion
• cilantro
• salt
• black pepper
• crouton
• pepper jack cheese
• cheddar cheese
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a square baking pan with cooking spray.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Chop when cool enough to handle.
3. 3 Whisk eggs and milk together in a bowl. Stir in bell peppers, onion, cilantro, salt, and black pepper.
4. 4 Arrange croutons in the bottom of the prepared pan. Layer bacon, pepper Jack cheese, Cheddar cheese, and Swiss cheese on top, then pour egg mixture over top.
5. 5 Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven; let sit before serving for 20 minutes.

By RCOSTIC

Ingredients

• ✓ yellow bell pepper
• cream cheese
• egg
• almond flour
• almond milk
• onion
• spinach
• mushroom
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
2. 2 Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
3. 3 Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
4. 4 To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

By Paula

Ingredients

• ✓ yellow bell pepper
• pork sausage
• crescent roll
• hash brown potato
• cheddar cheese
• egg
• milk
• salt
• black pepper
• parmesan cheese
• green bell pepper
• red bell pepper
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir one package sausage in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard grease, and transfer sausage to a bowl. Repeat with remaining sausage.
3. 3 Separate crescent rolls into 16 triangles. Place in two ungreased 12-inch rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1 inch larger in diameter than the bottom of the pan. Turn edges under to make a slight rim.
4. 4 Sprinkle cooked sausage evenly over each crust. Top with potatoes; add bell peppers and green onions. Sprinkle with Cheddar cheese.
5. 5 Combine eggs, milk, salt, and black pepper in small bowl and stir well. Pour half of egg mixture evenly over each pizza. Sprinkle with Parmesan.
6. 6 Bake in the preheated oven for 15 to 20 minutes or until eggs are set and crusts are golden.

By JimmyDean

Ingredients

• ✓ yellow bell pepper
• cooking spray
• baby potato
• butter
• egg
• tomato
• spinach
• ham
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
2. 2 Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
3. 3 Bake in the preheated oven for 5 minutes.
4. 4 Mix together eggs, bell pepper, tomato, spinach, ham, and onion in a large bowl. Ladle egg mixture over warm potatoes. Top each muffin cup with a mozzarella cube.
5. 5 Continue baking until eggs are set, about 20 minutes.

By VB Leghorn

Ingredients

• ✓ yellow bell pepper
• cooking spray
• sourdough bread
• cheddar cheese
• sweet onion
• green bell pepper
• red bell pepper
• bacon
• egg
• sour cream
• mustard
• herb seasoning blend
• salt
• black pepper

Instructions

1. 1 Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Lay slices of bread in the bottom of the prepared pan in a single layer, trimming and filling in gaps as necessary. Spread 1 cup Cheddar cheese, onion, green bell pepper, yellow bell pepper, red bell pepper, and bacon on top, in that order.
3. 3 Whisk eggs, sour cream, mustard, seasoning blend, salt, and pepper together in a bowl until well combined. Pour mixture over bread, making sure to soak the top layer.
4. 4 Cover baking pan and refrigerate strata at least 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Uncover strata and bake in the preheated oven for 45 minutes.
7. 7 Sprinkle remaining Cheddar cheese evenly on top and return to the hot oven. Bake until Cheddar cheese is melted, 10 to 15 minutes more.
8. 8 Let strata stand 5 minutes before serving.

By Felix4067

Ingredients

• ✓ yellow bell pepper
• cheddar cheese
• worcestershire sauce
• chicken broth
• all-purpose flour
• butter
• garlic
• onion
• red bell pepper
• green bell pepper
• bacon
• andouille sausage
• lemon
• cayenne pepper
• salt
• shrimp
• half-and-half
• grit
• salt
• water

Instructions

1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
9. 9 Pour the roux over the sausage, shrimp, and vegetables.
10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
12. 12 Spoon grits onto plates and serve shrimp mixture over top.
13. 13 Serve and enjoy!

By berskine

Ingredients

• ✓ yellow bell pepper
• fajita seasoning
• olive oil
• shrimp
• red bell pepper
• red onion
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
3. 3 Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.
4. 4 Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
5. 5 Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

By Jen Cooks For Fun

Ingredients

• ✓ yellow bell pepper
• lime
• olive oil
• fajita seasoning
• chicken breast
• red bell pepper
• flour tortilla

Instructions

1. 1 Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill to medium heat and lightly oil the grate.
3. 3 Cut bell peppers in half and discard inner membranes and seeds.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
6. 6 Cut peppers and chicken into strips and serve on tortillas.

By mikeandmelody

Ingredients

• ✓ yellow bell pepper
• olive oil
• garlic
• green bell pepper
• onion
• mushroom
• green onion
• lemon pepper

Instructions

1. 1 In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

By Kim

Ingredients

• ✓ yellow bell pepper
• red grape
• avocado
• red bell pepper
• sweet onion
• cilantro
• lime juice
• garlic salt
• black pepper

Instructions

1. 1 Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

By AMiller

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• mojito lime marinade mix
• cider vinegar
• water
• shrimp
• cooking spray
• red bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine oil, marinade mix, vinegar, and water in a large bowl; add shrimp and marinate, 30 minutes.
2. 2 Preheat an outdoor grill to 300 degrees F (150 degrees C) and lightly coat the grate with cooking spray.
3. 3 Cook bell peppers and onion on the preheated grill, 3 to 5 minutes per side. Transfer to a cutting board; roughly chop.
4. 4 Remove shrimp from marinade, shake off excess, and discard remaining marinade.
5. 5 Cook shrimp on the preheated grill until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl; cover with aluminum foil to keep warm.
6. 6 Heat tortillas on the preheated grill, 1 to 2 minutes.
7. 7 Divide shrimp, onion, and bell peppers among tortillas.

By thedailygourmet

Ingredients

• ✓ yellow bell pepper
• green bell pepper
• red bell pepper
• canola oil
• roma tomato
• green onion
• cilantro
• jalapeno pepper
• garlic
• lime
• salt

Instructions

1. 1 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
3. 3 Broil in the preheated oven until charred, 5 to 8 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
5. 5 Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

By TJ Lombard

Ingredients

• ✓ yellow bell pepper
• seasoned salt
• garlic salt
• black pepper
• cayenne pepper
• oregano
• venison
• vegetable oil
• red bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
2. 2 Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

By kellyb

Ingredients

• ✓ yellow bell pepper
• olive oil
• red bell pepper
• green bell pepper
• red onion
• seitan
• soy sauce
• garlic
• chili powder
• paprika
• cumin
• whole grain tortilla

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir bell peppers and onion in hot oil until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
2. 2 Spoon seitan filling onto each tortilla and fold tortilla around filling.

By MFord

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• orange bell pepper
• olive oil
• impossible burger
• onion
• garlic
• taco seasoning mix
• fire-roasted diced tomato
• mexican blend cheese
• cilantro
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
4. 4 Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
5. 5 Stuff peppers with mixture and cover dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

By France Cevallos

Ingredients

• ✓ yellow bell pepper
• mango
• green bell pepper
• roma tomato
• corn kernel
• black bean
• apple cider vinegar
• cilantro
• jalapeno pepper
• lime
• red onion
• sugar
• salt

Instructions

1. 1 Combine mango, bell pepper, tomato, corn, black beans, vinegar, cilantro, jalapeño, lime zest and juice, red onion, sugar, and salt in a bowl.

By Roxy Mom

Ingredients

• ✓ yellow bell pepper
• rhubarb
• red onion
• green bell pepper
• red bell pepper
• jalapeno pepper
• cilantro
• roma tomato
• brown sugar
• key lime juice
• salt
• garlic powder
• black pepper

Instructions

1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Ingredients

• ✓ yellow bell pepper
• halibut
• shrimp
• sea scallop
• lemon juice
• grapefruit juice
• jalapeno pepper
• onion
• green olive
• ginger root
• brown sugar
• salt
• tomato paste
• tomato

Instructions

1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi

Ingredients

• ✓ yellow bell pepper
• salsa
• chicken breast
• tomato
• green chile pepper
• red bell pepper
• green bell pepper
• onion
• jalapeno pepper
• garlic
• corn
• corn tortilla

Instructions

1. 1 Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
2. 2 Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
4. 4 Serve with warm tortillas.

By Kristin Lee K-Lee Conklin

Ingredients

• ✓ yellow bell pepper
• olive oil
• carrot
• onion
• jalapeno pepper
• garlic
• chicken broth
• picante sauce
• lentil
• taco seasoning
• cumin
• cilantro
• lime juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
2. 2 Add broth, picante sauce, lentils, taco seasoning, and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ yellow bell pepper
• pork stew meat
• vegetable oil
• yellow onion
• garlic
• salt
• pepper
• cumin
• chicken broth
• poblano chile
• jalapeno pepper
• tomatillo
• cilantro leaves

Instructions

1. 1 In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. 2 Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

By Clare

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• onion
• red bell pepper
• green bell pepper
• corn
• black bean
• chicken
• poblano and queso soup
• milk
• lime
• avocado
• corn tostada shell
• cilantro

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
2. 2 Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3. 3 Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
4. 4 Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.

By Campbell's Kitchen

Ingredients

• ✓ yellow bell pepper
• flank steak
• skirt steak
• mojo criollo
• adobo with pepper
• olive oil
• yellow onion
• red bell pepper
• green bell pepper
• sazonador total
• flour tortilla
• guacamole
• salsa pico de gallo
• sour cream
• salsita

Instructions

1. 1 In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
2. 2 Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
3. 3 Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
4. 4 To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

By Goya

Ingredients

• ✓ yellow bell pepper
• orzo pasta
• chickpea
• kidney bean
• black bean
• green onion
• red onion
• red bell pepper
• corn
• cilantro
• salt
• pepper
• canola oil
• lime

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Ingredients

• ✓ yellow bell pepper
• mango
• peach
• tomato
• onion
• red bell pepper
• pineapple
• cilantro
• water
• white sugar
• lime juice
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Ingredients

• ✓ yellow bell pepper
• water
• quinoa
• taco seasoning mix
• chicken breast
• butter
• avocado
• red onion
• celery
• spinach
• carrot
• red bell pepper
• cucumber
• jalapeno pepper
• salsa

Instructions

1. 1 Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
2. 2 Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
3. 3 Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
4. 4 Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

By Deemcgee

Ingredients

• ✓ yellow bell pepper
• cooking spray
• chicken breast
• salt
• black pepper
• sweet onion
• green bell pepper
• red bell pepper
• tomato
• green chile
• cauliflower rice
• cheddar cheese
• avocado
• salsa
• sour cream

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a plate.
2. 2 Add onion and bell pepper slices to the skillet. Increase the heat to medium-high and sauté until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
3. 3 Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.
4. 4 Carefully open the package of cauliflower rice and divide between two bowls. Divide chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

By Erin Connolly

Ingredients

• ✓ yellow bell pepper
• chili powder
• cumin
• paprika
• oregano
• black pepper
• garlic powder
• onion powder
• lime
• turkey breast
• vegetable oil
• red bell pepper
• red onion
• jalapeno pepper
• cilantro

Instructions

1. 1 Mix chili powder, cumin, paprika, oregano, pepper, garlic powder, and onion powder together in a small bowl. Squeeze the juice of 1 lime over the turkey breast. Sprinkle seasoning mixture over the meat. Add 1 tablespoon oil. Toss to coat and set aside.
2. 2 Place bell peppers and onion into a bowl and cover with remaining oil. Toss to coat.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
4. 4 Cook the bell peppers and onion in the preheated air fryer for 8 minutes. Shake and cook another 5 minutes. Add jalapenos. Cook for 5 minutes. Open the basket, shake, and place turkey strips in one single layer on top of the vegetables. Close the basket and cook, 7 to 8 minutes. Open, shake the basket to distribute mixture, and continue to cook until turkey strips are a bit crispy and no longer pink in the centers and peppers are tender, about 5 minutes more.
5. 5 Remove the basket and place the fajitas in a bowl or on a platter. Top with cilantro and squeeze juice of remaining lime over.

By Buckwheat Queen

Ingredients

• ✓ yellow bell pepper
• aluminum foil
• olive oil
• lime juice
• chili powder
• brown sugar
• cumin
• paprika
• garlic powder
• chicken breast tender
• red bell pepper
• onion
• jalapeno pepper
• sweet corn
• salt
• pepper

Instructions

1. 1 Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2. 2 Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3. 3 Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
4. 4 Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. 5 Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

By Reynolds KitchensR

Ingredients

• ✓ yellow bell pepper
• olive oil
• chicken breast
• cumin
• mexican seasoning
• cayenne pepper
• onion
• garlic
• red bell pepper
• orange bell pepper
• black bean
• kidney bean
• corn kernel
• corn tortilla
• cilantro
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. 3 Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

By Anne