Type what you have

Ingredients

• ✓ red pepper
• butter
• margarine
• mushroom
• green pepper
• onion
• egg
• water

Instructions

1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Ingredients

• ✓ red pepper
• ground pork
• salt
• sage
• marjoram
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ red pepper
• ground pork
• sage
• salt
• marjoram
• black pepper
• onion powder
• thyme
• olive oil

Instructions

1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole

Ingredients

• ✓ red pepper
• white sugar
• nonfat dry milk powder
• instant coffee granules
• cocoa powder
• pumpkin pie spice
• cinnamon

Instructions

1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Ingredients

• ✓ red pepper
• pork sausage
• green pepper
• red onion
• egg
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.
2. 2 Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.
3. 3 Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

By Kraft

Ingredients

• ✓ red pepper
• turkey sausage
• russet potato
• salt
• black pepper
• cayenne pepper
• all-purpose flour
• egg
• vegetable oil
• sour cream
• chive

Instructions

1. 1 Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
2. 2 Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
3. 3 Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
4. 4 Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
5. 5 Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

By John Mitzewich

Ingredients

• ✓ red pepper
• pancetta
• onion
• egg
• italian seasoning
• salt
• mustard
• black pepper
• milk
• bread
• cheese blend
• ricotta cheese

Instructions

1. 1 Grease a 9 x 13 (3 L) baking dish.
2. 2 In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
3. 3 Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
4. 4 Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
5. 5 Cover and refrigerate overnight.
6. 6 When ready to serve, preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

By Egg Farmers of Ontario

Ingredients

• ✓ red pepper
• coriander
• salsa
• green onion
• cheddar cheese
• flour tortilla
• wheat flour tortilla
• butter
• black pepper
• salt
• egg
• chili powder
• ham
• garlic
• jalapeno pepper
• green pepper
• vegetable oil

Instructions

1. 1 Heat oil in a medium nonstick skillet over medium heat. Sauté red bell pepper, jalapeño pepper, and garlic until softened, about 2 minutes. Add ham and chili powder; sauté until heated through, about 2 minutes. Remove ham mixture to a bowl; cover to keep warm.
2. 2 Whisk eggs, salt, and pepper in a small bowl or measuring cup.
3. 3 Melt butter in the same skillet over medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
4. 4 Spoon eggs onto each tortilla. Top with ham mixture, cheese, and onion. Serve with salsa and coriander.

By Egg Farmers of Ontario

Ingredients

• ✓ red pepper
• cooking spray
• egg white
• cottage cheese
• garlic powder
• salt
• black pepper
• spinach
• basil
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
2. 2 Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
3. 3 Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine.
4. 4 Ladle the mixture evenly into the muffin cups, filling each about 3/4 full.
5. 5 Top each muffin with 1 teaspoon feta cheese.
6. 6 Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.

By France Cevallos

Ingredients

• ✓ red pepper
• butter
• garlic
• spinach
• kasseri cheese
• greek seasoning
• egg
• garlic hummus
• table cream
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
3. 3 Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
4. 4 Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

By thedailygourmet

Ingredients

• ✓ red pepper
• cooking spray
• bacon
• egg
• milk
• salt
• black pepper
• green onion
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with cooking spray.
2. 2 Arrange bacon on a microwave-safe plate. Microwave on high for 75 seconds.
3. 3 Line each muffin cup with one bacon slice going around the edges of the cup.
4. 4 Whisk eggs, milk, salt, and pepper together in a bowl; spoon into muffin cups. Sprinkle 1 tablespoon green onions over four muffin cups, sprinkle 1 tablespoon jalapeño peppers over another four muffin cups, and sprinkle 1 tablespoon roasted red pepper over the remaining four muffin cups.
5. 5 Bake in the preheated oven until only slightly moist on top, about 20 minutes. Sprinkle Cheddar over muffins and continue to bake until eggs are cooked through and cheese is melted, about 5 minutes more.

By cbauer10

Ingredients

• ✓ red pepper
• cooking spray
• egg
• heavy cream
• dill weed
• mustard powder
• salt
• black pepper
• swiss cheese
• ham
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
2. 2 Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
3. 3 Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

By Mariekan

Ingredients

• ✓ red pepper
• hash brown potato
• butter
• heavy cream
• egg
• cayenne pepper
• salt
• black pepper
• bacon
• andouille sausage
• gouda cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix hash brown potatoes and melted butter together in a bowl. Press mixture into a 9-inch glass pie pan to form a crust.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Whisk cream, eggs, cayenne, salt, and pepper together in a bowl; let warm up to room temperature while the crust cooks.
5. 5 Remove crust from the oven and lower heat to 350 degrees F (175 degrees C).
6. 6 Add red pepper, bacon, and sausage to the cooled crust. Sprinkle Gouda and Cheddar cheeses over top, then pour in egg mixture.
7. 7 Bake in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes.
8. 8 Let cool a bit before serving, about 10 minutes.

By Rtracey

Ingredients

• ✓ red pepper
• pie crust
• broccoli
• olive oil
• onion
• garlic
• firm tofu
• soy milk
• dijon mustard
• salt
• nutmeg
• black pepper
• parsley
• soy cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
3. 3 Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
5. 5 Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
6. 6 Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

By WhirledPeas

Ingredients

• ✓ red pepper
• egg
• milk
• italian seasoning
• kosher salt
• black pepper
• olive oil
• fennel
• red onion
• zucchini
• garlic
• spinach
• sun-dried tomato
• oil
• goat cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
3. 3 Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
4. 4 Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
5. 5 Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

By Kim

Ingredients

• ✓ red pepper
• jicama
• lime

Instructions

1. 1 Peel jicama; cut into French fry-sized sticks. Toss jicama with lime juice and cayenne pepper in a bowl to coat.

By caztoindy

Ingredients

• ✓ red pepper
• cod roe
• angel hair pasta
• butter
• heavy cream

Instructions

1. 1 Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
2. 2 Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
3. 3 Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

By HIDEHIDE

Ingredients

• ✓ red pepper
• sour cream
• mayonnaise
• garlic powder
• parsley

Instructions

1. 1 In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

By J

Ingredients

• ✓ red pepper
• apricot preserves
• barbecue sauce
• water
• meatball

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
2. 2 Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

By France Cevallos

Ingredients

• ✓ red pepper
• corn
• green pepper
• sour cream
• mayonnaise
• cheddar cheese
• onion

Instructions

1. 1 Stir corn, sour cream, mayonnaise, Cheddar cheese, and onion together until evenly mixed.

By Cupcake

Ingredients

• ✓ red pepper
• corn
• green pepper
• tomato
• green chile pepper
• mayonnaise
• cheddar cheese

Instructions

1. 1 Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.

By jweigummaccom

Ingredients

• ✓ red pepper
• garlic
• onion soup mix
• feta cheese
• cream cheese
• sour cream
• kalamata olive

Instructions

1. 1 In a food processor, combine the garlic, red pepper, onion soup mix, feta cheese, cream cheese, sour cream and olives. Process until smooth and well blended. Transfer to a bowl, and refrigerate for 30 minutes to blend flavors before serving.

By karenh

Ingredients

• ✓ red pepper
• coffee bean
• clove
• cinnamon stick
• water
• coconut milk
• honey

Instructions

1. 1 Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
2. 2 While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.

By Heather

Ingredients

• ✓ red pepper
• milk
• cornstarch
• colby longhorn cheese
• garlic salt
• yellow food coloring

Instructions

1. 1 In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
2. 2 In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.

By D. Hamilton

Ingredients

• ✓ red pepper
• smoked sausage
• olive oil
• onion
• green pepper
• oregano
• parmesan cheese

Instructions

1. 1 Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
2. 2 Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
3. 3 Remove from heat, stir in Parmesan cheese.

By Hillshire FarmR Brand

Ingredients

• ✓ red pepper
• almond
• mayonnaise
• parmesan cheese
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
2. 2 Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

By HurdBird

Ingredients

• ✓ red pepper
• pizza crust dough
• olive oil
• garlic
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Roll out pizza dough to form a 10x16-inch sheet of dough. Cut sheet into 3/4-inch parallel strips. Then cut these strips in half, making about 24 pieces. Tie each strip into a knot and place them close together on a greased pan.
3. 3 Bake in the preheated oven until golden brown.
4. 4 Immediately transfer hot knots to a large bowl and drizzle with olive oil. Sprinkle with garlic, cheese, parsley, red pepper, and salt. Toss well and serve.

By Jimmbo

Ingredients

• ✓ red pepper
• pork sausage
• cumin
• garlic
• salt

Instructions

1. 1 In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

By Erika

Ingredients

• ✓ red pepper
• flour tortilla
• jalapeno cream cheese
• pulled pork
• corn
• tomatillo salsa

Instructions

1. 1 Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
2. 2 Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

By Philadelphia

Ingredients

• ✓ red pepper
• asparagus
• chicken broth
• mushroom
• angel hair pasta
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pasta according to package instructions.
2. 2 Heat olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
3. 3 Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

By S. Butters