Type what you have

Ingredients

• ✓ green pepper
• ground beef
• onion
• spaghetti sauce
• cheese and herb cooking creme
• mozzarella cheese
• penne pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir beef, onions, and peppers in the hot skillet until beef is browned and crumbly, 5 to 7 minutes.
3. 3 Stir in spaghetti sauce, 3/4 cup cooking creme, and 1/2 cup mozzarella: cook and stir until mozzarella is melted, 2 to 3 minutes. Mix in cooked pasta until evenly coated.
4. 4 Spoon pasta mixture into a 2-quart casserole dish. Top with remaining cooking creme and mozzarella. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 15 minutes. Remove the foil and continue baking until heated through, about 5 more minutes.

By Philadelphia

Ingredients

• ✓ green pepper
• spaghetti
• sausage
• onion
• margarine
• tomato
• tomato sauce
• italian seasoning
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
2. 2 Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir onion, bell pepper, and margarine into sausage. Reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes.
3. 3 Stir tomatoes, tomato sauce, and Italian seasoning into sausage mixture; bring to a boil. Stir in Parmesan cheese and pour over cooked spaghetti. Top with mozzarella.

By kcs

Ingredients

• ✓ green pepper
• vegetable oil
• chicken breast
• chicken stock
• oregano
• garlic powder
• tomato
• onion
• black pepper
• pasta

Instructions

1. 1 Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
2. 2 Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

By Campbell's Kitchen

Ingredients

• ✓ green pepper
• tomato
• canola oil
• oregano
• basil
• sugar
• pasta shell
• mushroom
• onion
• monterey jack cheese
• mini pepperoni

Instructions

1. 1 Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
4. 4 Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
5. 5 Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.

By crystal

Ingredients

• ✓ green pepper
• cooking spray
• zucchini
• yellow squash
• egg
• miracle whip dressing
• onion
• five cheese blend
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Coat a large skillet with cooking spray. Add zucchini and yellow squash; cook over medium heat until crisp-tender, stirring frequently, about 5 minutes. Set aside.
3. 3 Whisk eggs and salad dressing together in a large bowl until well combined; stir in zucchini mixture, onion, five-cheese blend, bell pepper, Parmesan cheese, salt, and black pepper. Transfer to an 8-inch square baking dish.
4. 4 Bake until center is set and edges are lightly browned, 35 to 40 minutes.

By Miracle Whip

Ingredients

• ✓ green pepper
• rotini pasta
• half-and-half
• butter
• parmesan cheese
• basil
• oregano
• chive
• parsley
• chicken breast
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
2. 2 Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover and set aside.
3. 3 Sauté chicken in a large skillet until lightly browned on both sides. Stir in bell peppers and cook until vegetables are tender and chicken is no longer pink in the middle.
4. 4 Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.

By Terry

Ingredients

• ✓ green pepper
• olive oil
• spaghetti
• marinara sauce
• chicken breast
• onion
• pepperoni
• mushroom
• black olive
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread olive oil on the bottom of a cast iron skillet or large baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
3. 3 Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast iron skillet. Top with a layer of mozzarella cheese and sprinkle with Parmesan cheese.
4. 4 Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and cheese topping is lightly browned, about 30 minutes.

By Tom Wyant

Ingredients

• ✓ green pepper
• water
• spaghetti squash
• butter
• olive oil
• onion
• garlic
• tomato
• onion
• celery
• basil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour water in baking dish and place halved squash cut-sides down in the dish.
3. 3 Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
4. 4 Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
5. 5 Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

By Judy in Delaware

Ingredients

• ✓ green pepper
• olive oil
• chicken breast
• celery
• onion
• red bell pepper
• garlic
• tomato
• tomato juice
• tomato paste
• parsley
• salt
• basil
• oregano
• marjoram
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.

By Patti82

Ingredients

• ✓ green pepper
• ground beef
• onion
• red kidney bean
• tomato
• chili powder
• salt
• oregano

Instructions

1. 1 Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
2. 2 Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.

By Bird's Eye

Ingredients

• ✓ green pepper
• smoked sausage
• olive oil
• onion
• red 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

• ✓ green pepper
• pasta
• broccoli
• carrot
• mushroom
• ranch salad dressing
• parmesan cheese

Instructions

1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

By BECKARIAH

Ingredients

• ✓ green pepper
• olive oil
• rice
• onion
• tortilla broth
• tomato paste
• black bean
• cilantro

Instructions

1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ green pepper
• corn kernel
• carrot
• onion
• sour cream
• mayonnaise
• white vinegar
• sugar
• yellow mustard
• salt

Instructions

1. 1 Toss corn, carrots, green pepper, and onions in a salad bowl.
2. 2 Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

By Tante

Ingredients

• ✓ green pepper
• corn
• hot green chile pepper
• white vinegar
• sugar
• cumin
• black pepper

Instructions

1. 1 Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
2. 2 Fill a large bowl with cold water and ice.
3. 3 Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
4. 4 Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

By LynneW

Ingredients

• ✓ green pepper
• ground beef
• red pepper
• roasted red pepper and tomato soup
• water
• chili powder
• onion powder
• white rice
• corn
• tex-mex cheese blend

Instructions

1. 1 Heat large non-stick skillet over medium-high heat. Break up meat in skillet; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
2. 2 Add soup, water, chili powder, and onion powder; stir. Bring to a boil.
3. 3 Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.

By Campbell's Canada

Ingredients

• ✓ green pepper
• ground beef
• condensed tomato soup
• instant rice
• onion
• garlic
• italian seasoning
• egg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
3. 3 Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

By MaBell

Ingredients

• ✓ green pepper
• ground beef
• onion
• chili powder
• black pepper
• tomato juice
• kidney bean
• great northern bean
• cheddar cheese
• sour cream
• green onion
• tomato

Instructions

1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
2. 2 Add tomato juice and beans and heat through.
3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Ingredients

• ✓ green pepper
• salad dressing
• white sugar
• baby pea
• iceberg lettuce
• cheddar cheese
• bacon bit

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Ingredients

• ✓ green pepper
• olive oil
• italian seasoning
• chicken breast
• chicken broth
• turkey sausage
• mushroom
• red onion
• pizza sauce
• black olive
• mozzarella cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil. Sprinkle Italian seasoning over chicken breasts and add to the hot oil. Cook chicken until browned, about 2 minutes per side. Turn the pot off. Pour in chicken broth.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 5 minutes for pressure to build.
3. 3 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a serving plate. Drain the pot.
4. 4 Select the Saute function again and add Italian sausage. Cook and crumble sausage into small pieces, about 2 minutes. Add bell pepper, mushrooms, and onion. Cook until sausage is brown, about 2 minutes. Add pizza sauce and olives. Cook for 4 minutes, stirring continually.
5. 5 Spoon sauce over chicken on the serving plate and top with mozzarella cheese.

By Soup Loving Nicole

Ingredients

• ✓ green pepper
• shrimp
• fajita seasoning mix
• olive oil
• red bell pepper
• red onion
• flour tortilla

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place shrimp into a bowl and sprinkle 2 teaspoons fajita seasoning over top. Drizzle with 1 tablespoon oil and toss to combine.
3. 3 Place bell pepper and onion strips into a second bowl and sprinkle remaining seasoning over top. Drizzle with remaining 2 tablespoons oil and stir to combine.
4. 4 Place vegetables in the basket of the preheated air fryer and cook for 12 minutes, shaking halfway through the cook time. Transfer mixture to a large bowl.
5. 5 Place shrimp in the basket of the air fryer and cook for 5 minutes. Flip and cook for 3 minutes more.
6. 6 Divide vegetables among tortillas and top with shrimp.

By Soup Loving Nicole

Ingredients

• ✓ green pepper
• ground beef
• rice
• celery
• onion
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
3. 3 Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
4. 4 Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
5. 5 Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
6. 6 Bake in preheated oven until heated through, about 30 minutes.

By Ali Milligan

Ingredients

• ✓ green pepper
• turkey
• carrot
• green bean
• celery
• cheddar cheese
• garlic
• dill weed
• salt
• mayonnaise
• all-purpose flour
• vegetable shortening
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, mix together the turkey, carrots, green beans, celery, green pepper, Cheddar cheese, garlic, dill, salt, and mayonnaise until thoroughly combined. Spread the filling out into a 9x12-inch baking dish.
3. 3 In a separate bowl, cut the flour and shortening together with a pastry cutter until the mixture looks like crumbs; stir in water, 1 tablespoon at a time, just until the dough holds together. On a floured surface, roll the dough out to a rectangle slightly larger than the baking dish. Place the dough over the filling so that the edge of the crust fits over the edge of the dish. Cut several slits in the dough with a sharp knife; cover the dish with foil.
4. 4 Bake in the preheated oven until the crust is browned and the filling is bubbly, about 40 minutes.

By Jennifer P

Ingredients

• ✓ green pepper
• ground beef
• onion
• green bell pepper
• sloppy joe sauce
• beef broth
• corn
• red pepper
• potato
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan.
2. 2 Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well.
3. 3 Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

By lutzflcat

Ingredients

• ✓ green pepper
• mango
• jalapeno pepper
• onion
• mint
• lemon juice
• honey
• red pepper flakes

Instructions

1. 1 Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

By Nanda

Ingredients

• ✓ green pepper
• sweet potato
• margarine
• black pepper
• canola oil
• veggie ground round
• garlic
• flour
• vegetable broth
• sweet pea
• whole kernel corn
• carrot

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In pot of boiling water, cook potatoes for about 15 minutes or until tender.
3. 3 Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
4. 4 In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
5. 5 Stir in flour and cook, stirring, for 1 minute.
6. 6 Add stock to skillet; bring to a boil.
7. 7 Add peas, corn, carrots, and remaining ground pepper.
8. 8 Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
9. 9 Bake in the preheated oven for about 15 minutes or until bubbly around edges.

By Yves Veggie Cuisine

Ingredients

• ✓ green pepper
• chicken breast
• olive oil
• salt
• red pepper flakes
• garlic
• onion
• cream of chicken soup
• four-cheese blend
• salsa
• sour cream
• cumin
• tortilla chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
4. 4 Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
5. 5 Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
6. 6 Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.

By sbmclemore

Ingredients

• ✓ green pepper
• slow cooker liner
• stewed tomato
• chicken thigh
• chicken broth
• onion
• celery
• garlic
• cajun seasoning
• black pepper
• cayenne pepper
• shrimp
• white rice
• brown rice

Instructions

1. 1 Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
2. 2 Place tomatoes, chicken, broth, green pepper, onion, celery, garlic, Cajun seasoning, black pepper, and cayenne pepper into the prepared slow cooker. Stir gently with a wooden spoon or rubber scraper to combine.
3. 3 Cover and cook on Low for 6 hours.
4. 4 Remove the lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and continue cooking on Low until shrimp is opaque, about 3 minutes more. Serve over cooked rice.

By Reynolds KitchensR

Ingredients

• ✓ green pepper
• farfalle pasta
• olive oil
• egg
• water
• bread crumb
• chicken breast
• garlic
• onion
• red bell pepper
• yellow bell pepper
• mushroom
• salad dressing
• grape tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
2. 2 Heat 3 tablespoons olive oil in a skillet over medium heat. Whisk together the egg and water in a bowl. Place bread crumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. Place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on paper towels.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until vegetables are tender.
4. 4 In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.

By SPHIPPS44

Ingredients

• ✓ green pepper
• chicken broth
• tomato
• onion
• tomato sauce
• orange juice
• white wine
• mushroom
• black olive
• bay leaf
• garlic
• basil
• fennel seed
• black pepper
• shrimp
• cod

Instructions

1. 1 Place broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper into a slow cooker. Cook on Low until vegetables are crisp-tender, 4 to 4 1/2 hours.
2. 2 Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.

By CORWYNN DARKHOLME