Type what you have

Ingredients

• ✓ mini bell pepper
• vegetable oil
• chicken breast
• onion
• feta cheese
• salad dressing
• oregano

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
2. 2 Spread chicken, mini bell peppers, and onion on the prepared sheet pan; sprinkle with feta, dressing, and oregano. Toss gently to coat.
3. 3 Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By FrackFamily5 CACT

Ingredients

• ✓ mini bell pepper
• canola oil
• vegetable oil
• pork sausage
• mushroom
• white rice
• parsley
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
3. 3 To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
4. 4 In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
5. 5 Top each pepper with additional cheese, and bake for 10 to 15 minutes.
6. 6 Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

By JimmyDean

Ingredients

• ✓ mini bell pepper
• chicken breast
• salt
• black pepper
• sweet potato
• sesame oil
• kale
• red onion
• zucchini
• garlic
• peanut sauce

Instructions

1. 1 Lightly season chicken breasts on both sides with salt and pepper.
2. 2 Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
3. 3 Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
4. 4 Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

By CookingWithShelia

Ingredients

• ✓ mini bell pepper
• farro
• tomato
• cucumber
• avocado
• kalamata olive
• feta cheese
• olive oil
• balsamic vinegar
• mustard
• garlic
• salt
• pepper

Instructions

1. 1 Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese.
2. 2 Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.

By tcasa

Ingredients

• ✓ mini bell pepper
• avocado oil
• butter
• garlic
• zucchini
• broccoli
• mushroom
• basil
• tomato
• tomato sauce
• oregano
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with avocado oil.
2. 2 Melt butter in a skillet over medium heat, about 2 minutes. Stir in garlic.
3. 3 Cut zucchini into noodle shapes with a spiralizer.
4. 4 Combine zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves in a large bowl. Stir in butter mixture until well combined.
5. 5 Pour vegetable mixture into the prepared baking pan; layer on tomatoes. Top with tomato sauce, oregano, salt, and pepper. Arrange remaining basil leaves in the pan; layer on mozzarella cheese. Cover with aluminum foil.
6. 6 Bake in the preheated oven until cheese is just melted, 20 to 30 minutes. Remove aluminum foil with an oven mitt or heatproof gloves. Continue baking until vegetables are tender and cheese is bubbly, 15 to 30 minutes more.

By Joey Joan

Ingredients

• ✓ mini bell pepper
• olive oil
• lemon
• balsamic vinegar
• tarragon
• oregano
• paprika
• salt
• black pepper
• chicken thigh
• red onion
• potato
• lemon
• feta cheese
• parsley
• kalamata olive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl.
3. 3 Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
4. 4 Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
5. 5 Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

By Soup Loving Nicole

Ingredients

• ✓ mini bell pepper
• olive oil
• sweet potato
• salt
• black pepper
• grapeseed oil
• kale
• collard green
• onion
• carrot
• garlic
• ginger root
• white button mushroom
• peanut sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
2. 2 Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
3. 3 Bake in the preheated oven until soft, about 60 minutes.
4. 4 Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
5. 5 Remove from heat, stir in Thai peanut sauce, and serve.

By CookingWithShelia

Ingredients

• ✓ mini bell pepper
• sea salt
• olive oil
• pepita
• pine nut
• basil
• parsley
• sage
• dill
• kalamata olive
• roasted red pepper
• pickled asparagus
• cherry tomato
• olive oil
• olive oil
• milk
• water
• salt
• herb
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
2. 2 Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
3. 3 Oil an 11x17-inch baking sheet.
4. 4 Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
5. 5 Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
6. 6 Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
7. 7 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

By ChefJackie