Type what you have

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
• 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
• 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
• couscous
• chicken broth
• white wine
• olive oil
• lime juice
• cumin
• garlic
• chicken breast
• green bell pepper
• red bell pepper
• green onion
• black olive

Instructions

1. 1 Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
2. 2 In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
3. 3 Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

By Christian Booher

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• onion
• green bell pepper
• red bell pepper
• garlic
• quinoa
• vegetable broth
• tomato puree
• tomato
• italian seasoning

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. 2 Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

By CHEESEWEASEL

Ingredients

• ✓ yellow bell pepper
• beefsteak tomato
• cucumber
• green bell pepper
• sweet onion
• jalapeno pepper
• garlic
• olive oil
• sherry vinegar
• salt
• black pepper

Instructions

1. 1 Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
2. 2 Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
3. 3 Cover and refrigerate until chilled, at least 1 hour.
4. 4 Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

By Lena

Ingredients

• ✓ yellow bell pepper
• bacon
• onion
• paprika
• garlic powder
• black pepper
• pork chop
• tomato
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2. 2 Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3. 3 Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4. 4 Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5. 5 Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

By Fishwrap

Ingredients

• ✓ yellow bell pepper
• tomato
• water
• olive oil
• cucumber
• onion
• jalapeno pepper
• garlic
• sherry vinegar
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
2. 2 Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• red wine vinegar
• olive oil
• salt

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella

Ingredients

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

Instructions

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

By STACEYLYNNBO

Ingredients

• ✓ yellow bell pepper
• penne pasta
• olive oil
• red onion
• garlic
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. 2 Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

By Donna Lasater

Ingredients

• ✓ yellow bell pepper
• green bell pepper
• red bell pepper
• cucumber
• parsley
• feta cheese
• olive oil

Instructions

1. 1 In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

By barbzal

Ingredients

• ✓ yellow bell pepper
• romaine lettuce
• orange bell pepper
• red 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

• ✓ yellow bell pepper
• eggplant
• red bell pepper
• zucchini
• onion
• vegetable oil
• teriyaki sauce

Instructions

1. 1 Brush vegetables with oil to coat.
2. 2 Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. 3 Preheat grill for high heat.
4. 4 Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

By Maryellen

Ingredients

• ✓ yellow bell pepper
• butter
• salmon
• vegetable oil
• red bell pepper
• garlic
• lemon

Instructions

1. 1 In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
2. 2 In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
3. 3 In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

By Eliza

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• kielbasa sausage
• red potato
• red bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ yellow bell pepper
• olive oil
• sesame oil
• green bell pepper
• red bell pepper
• red onion
• garlic
• salt
• black pepper

Instructions

1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Ingredients

• ✓ yellow bell pepper
• cheese ravioli
• olive oil
• onion
• green bell pepper
• red bell pepper
• chicken broth
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
2. 2 Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

By Amanda

Ingredients

• ✓ yellow bell pepper
• spread
• red bell pepper
• sweet onion
• garlic
• cumin
• chili powder
• lime juice
• cilantro

Instructions

1. 1 Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

By Country Crock

Ingredients

• ✓ yellow bell pepper
• kidney bean
• roasted red pepper
• cherry tomato
• parsley
• balsamic vinegar
• vegetarian worcestershire sauce
• sugar
• basil
• garlic
• lettuce

Instructions

1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Ingredients

• ✓ yellow bell pepper
• red potato
• red bell pepper
• onion
• basil
• garlic
• olive oil
• salt
• black pepper
• paprika
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
2. 2 Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
3. 3 Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

By lazycook

Ingredients

• ✓ yellow bell pepper
• arugula
• mandarin orange segment
• red onion
• cherry tomato
• sunflower seed
• goat cheese
• avocado

Instructions

1. 1 In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

By Denise

Ingredients

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

• ✓ yellow bell pepper
• parmesan cheese bread crumb
• red bell pepper
• green onion
• jalapeno pepper
• butter
• crabmeat
• mozzarella cheese
• grouper fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir bread crumbs, red pepper, yellow pepper, green onions, jalapeño, butter, crabmeat, and mozzarella cheese together in a medium bowl. Arrange grouper fillets in a single layer in a 9x13-inch baking dish. Spread the crumb topping evenly over the fish.
3. 3 Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you can broil for 10 minutes instead of baking.

By JESSICA971

Ingredients

• ✓ yellow bell pepper
• mussel
• green bell pepper
• red bell pepper
• olive oil
• red wine vinegar
• parsley
• egg
• salt
• black pepper

Instructions

1. 1 Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
2. 2 In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

By CHEFNONIONS

Ingredients

• ✓ yellow bell pepper
• portobello mushroom
• onion
• zucchini
• yellow squash
• orange 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

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