Type what you have

Ingredients

• ✓ orange bell pepper
• water
• half and half
• salt
• grits
• cheddar cheese
• butter
• pork sausage
• egg
• milk
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
3. 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
5. 5 Bake in the preheated oven until set, 45 to 60 minutes.

By Ginny49

Ingredients

• ✓ orange bell pepper
• bacon
• potato
• red bell pepper
• red onion
• jalapeno pepper
• cheddar cheese
• egg
• skim milk
• garlic powder
• black pepper
• salt
• paprika

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble into pieces.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of a 9x13-inch casserole dish.
3. 3 Layer potatoes, bell peppers, onion, and jalapeño in the prepared casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over Cheddar.
4. 4 Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
5. 5 Bake in the preheated oven until set, about 35 minutes. Remove from the oven and top with remaining 1/2 cup Cheddar. Continue baking until cheese is melted and golden, about 10 more minutes.

By aroger2

Ingredients

• ✓ orange bell pepper
• swordfish steak
• white wine
• shallot

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ orange bell pepper
• romaine lettuce
• red bell pepper
• yellow bell pepper
• parmesan cheese
• raspberry vinaigrette salad dressing

Instructions

1. 1 In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

By JSCHAUFE

Ingredients

• ✓ orange bell pepper
• mushroom
• onion
• carrot
• bacon
• cheddar cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
4. 4 Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

By MumAndMe

Ingredients

• ✓ orange bell pepper
• fiesta flats
• cauliflower riced veggies
• fajita seasoning mix
• red cabbage
• green onion

Instructions

1. 1 Cook riced cauliflower in a large skillet for 5 minutes. Add fajita seasoning and stir until combined.
2. 2 Add diced bell pepper to skillet and cook until warmed.
3. 3 Fill each Fiesta Flat with the cauliflower-bell pepper mixture.
4. 4 Top each taco with cabbage and chopped green onions.

By Ortega

Ingredients

• ✓ orange bell pepper
• penne pasta
• salad dressing
• mustard
• parmesan cheese
• dill weed
• red onion
• yellow bell pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, mix together the salad dressing, mustard, cheese and dill.
3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Ingredients

• ✓ orange bell pepper
• meyer lemon
• black olive
• olive oil
• oregano
• yellow bell pepper
• sweet onion
• salt
• pepper

Instructions

1. 1 Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
2. 2 Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
3. 3 Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

By DrMom

Ingredients

• ✓ orange bell pepper
• portobello mushroom
• onion
• zucchini
• yellow squash
• yellow bell pepper
• teriyaki baste and glaze
• garlic
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
3. 3 Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

By thedailygourmet

Ingredients

• ✓ orange bell pepper
• potato
• smoked sausage
• yellow squash
• onion
• yellow bell pepper
• butter
• seasoned salt
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine potatoes, sausage, squash, onion, bell peppers, butter, seasoned salt, garlic powder, and pepper in a 9x13-inch glass baking pan. Cover with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are soft, about 30 minutes.

By Carly Rae

Ingredients

• ✓ orange bell pepper
• eggplant
• red bell pepper
• green bell pepper
• yellow bell pepper
• olive oil
• steak seasoning
• feta cheese
• basil
• oregano

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
3. 3 Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
4. 4 Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

By Marcia

Ingredients

• ✓ orange bell pepper
• chili powder
• olive oil
• lime juice
• garlic salt
• shrimp
• cooking spray
• red bell pepper
• red onion
• flour tortilla

Instructions

1. 1 Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
2. 2 While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
3. 3 Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
4. 4 Serve shrimp, onion, and peppers in flour tortillas.

By Amanda

Ingredients

• ✓ orange bell pepper
• chicken breast
• buffalo wing sauce
• onion
• honey
• avocado
• greek yogurt
• salsa verde
• olive oil
• flour tortilla
• manchego cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
3. 3 Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
4. 4 Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
5. 5 Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
6. 6 Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
7. 7 Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
8. 8 Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

By Home Chef Joel

Ingredients

• ✓ orange bell pepper
• ground turkey
• onion
• tomato
• white rice
• water
• liquid smoke
• gouda cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Ingredients

• ✓ orange bell pepper
• red chile pepper
• red bell pepper
• onion
• sugar
• apple cider vinegar
• pickling salt

Instructions

1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ orange bell pepper
• red bell pepper
• red onion
• portabella mushroom
• olive oil
• salt
• sugar snap pea
• zucchini
• yellow summer squash
• garlic
• balsamic vinegar
• basil
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ orange bell pepper
• pork loin
• five-spice powder
• vegetable oil
• red bell pepper
• yellow bell pepper
• red onion
• garlic
• broccoli
• pineapple
• sweet and sour sauce

Instructions

1. 1 Place pork in a bowl, season with Chinese five-spice powder and mix well.
2. 2 Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.
4. 4 Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

By CookingWithShelia

Ingredients

• ✓ orange bell pepper
• spaghetti squash
• water
• olive oil
• smoked sausage
• onion
• vodka sauce
• creamy rosa pasta sauce
• broccoli floret
• parmesan cheese
• basil

Instructions

1. 1 Put squash halves, cut sides down, in a microwave-safe dish. Add water and cover. Microwave on High until tender, about 12 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate. Cook onion and bell pepper in the same skillet until just tender, 6 to 8 minutes.
3. 3 Stir vodka sauce and broccoli into skillet. Bring to a simmer and cook, covered, until broccoli is crisp-tender, 3 to 4 minutes. Return sausage to skillet; stir to combine.
4. 4 Carefully remove squash halves from dish. Using a fork, scrape squash strands into a serving dish. Top with sausage mixture. Garnish with Parmesan and basil.

By thehungryscientist

Ingredients

• ✓ orange bell pepper
• chicken breast
• jerk seasoning
• vegetable oil
• yellow onion
• yellow bell pepper
• red bell pepper
• alfredo sauce
• pineapple
• fettuccine pasta
• garlic

Instructions

1. 1 Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
2. 2 Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
6. 6 Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
7. 7 Plate the pasta and chicken and cover with the sauce.

By Brad Pickett

Ingredients

• ✓ orange bell pepper
• butter
• garlic
• lemon pepper
• spicy seasoning blend
• potato
• green bell pepper
• yellow bell pepper
• onion
• beer
• mexican-style cheese blend

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
3. 3 Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

By Tony Elisa

Ingredients

• ✓ orange bell pepper
• sweet corn
• tomato
• celery
• red onion
• garlic
• ranch salad dressing
• cilantro

Instructions

1. 1 Combine corn, tomato, bell pepper, celery, red onion, and garlic in a bowl; stir in ranch dressing to coat. Fold all but 1 tablespoon cilantro into salad. Sprinkle reserved 1 tablespoon cilantro over top; serve.

By MECTE

Ingredients

• ✓ orange bell pepper
• broccoli
• red onion
• red potato
• red bell pepper
• green bean
• brussels sprout
• mushroom
• garlic
• black pepper
• salt
• lemon juice
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
3. 3 Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

By grithcel

Ingredients

• ✓ orange bell pepper
• tomato
• water
• kidney bean
• red bean
• onion
• tomato paste
• mushroom stem and piece
• yellow bell pepper
• chili powder
• garlic powder
• salt

Instructions

1. 1 Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

By Dawn Gainor

Ingredients

• ✓ orange bell pepper
• water
• quinoa
• couscous
• farro
• cucumber
• red onion
• yellow squash
• olive oil
• lemon
• kosher salt
• feta cheese

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Ingredients

• ✓ orange bell pepper
• pizza crust
• red bell pepper
• green bell pepper
• yellow bell pepper
• yellow onion
• red onion
• garlic
• olive oil
• herbes de provence
• salt
• red pepper flakes
• feta cheese

Instructions

1. 1 Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
2. 2 Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ orange bell pepper
• pork chop
• salt
• black pepper
• paprika
• olive oil
• garlic
• vegetable broth
• long grain white rice
• tomato
• green bell pepper
• green onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
3. 3 In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
4. 4 Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

By KLJ071668

Ingredients

• ✓ orange bell pepper
• tri-color pasta
• olive oil
• white wine vinegar
• basil
• parmesan cheese
• salt
• black pepper
• red bell pepper
• yellow bell pepper
• tomato
• black olive
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
3. 3 In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

By LINDA DEMARIA

Ingredients

• ✓ orange bell pepper
• ground beef
• rice
• red bell pepper
• green bell pepper
• tomato sauce
• brown sugar
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
3. 3 Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

By Paul E Hamilton

Ingredients

• ✓ orange bell pepper
• almond
• vegetable stock
• quinoa
• cucumber
• grape tomato
• flat-leaf parsley
• feta cheese
• raisin
• black olive
• scallion
• lemon juice
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
3. 3 Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
4. 4 Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
5. 5 Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

By misspia

Ingredients

• ✓ orange bell pepper
• olive oil
• balsamic vinegar
• celery
• carrot
• onion
• garlic
• black-eyed pea
• water
• vegetable bouillon base
• chipotle pepper
• adobo sauce
• liquid mesquite smoke flavoring
• cumin
• black pepper

Instructions

1. 1 Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
2. 2 Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

By Amanda