Type what you have

Ingredients

• ✓ green bell pepper
• tomato
• onion
• cilantro
• lemon juice
• jalapeno pepper

Instructions

1. 1 In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.

By KANDI M

Ingredients

• ✓ green bell pepper
• fajita skirt steak
• shrimp
• onion
• red bell pepper
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
3. 3 Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
4. 4 Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

By thedailygourmet

Ingredients

• ✓ green bell pepper
• egg
• milk
• butter
• onion
• flour tortilla
• processed cheese

Instructions

1. 1 Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
2. 2 Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion; cook until onion is translucent, about 5 minutes. Remove 1/2 of the mixture and set aside in a bowl.
3. 3 Pour egg mixture and remaining vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all 4 sides of the egg, cooking until the bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
4. 4 Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 cheese slice onto the omelet and top with another tortilla. Cook until the bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 pieces.
5. 5 Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with remaining 1 teaspoon butter. Repeat steps 3 and 4 with reserved vegetable mixture and remaining cheese and tortillas.

By judy2304

Ingredients

• ✓ green bell pepper
• spaghetti
• water
• chicken bouillon
• garlic
• butter
• sour cream
• 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 tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
4. 4 Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
5. 5 Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

By ENJERUDD

Ingredients

• ✓ green bell pepper
• vegetable oil
• onion
• salt
• flour tortilla
• steak
• mexican cheese blend

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 teaspoons oil in a 10-inch skillet over medium heat. Add onion and bell pepper; cook and stir until softened, 5 to 10 minutes. Season with salt and transfer to a bowl.
3. 3 Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture.
4. 4 Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
5. 5 Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side.
6. 6 Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.

By DHANO923

Ingredients

• ✓ green bell pepper
• tomato
• tomato
• green chile pepper
• onion
• celery
• white sugar

Instructions

1. 1 Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

By Suzanne

Ingredients

• ✓ green bell pepper
• olive oil
• garlic
• yellow bell pepper
• onion
• mushroom
• green onion
• lemon pepper

Instructions

1. 1 In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

By Kim

Ingredients

• ✓ green bell pepper
• vegetable oil
• red bell pepper
• shrimp
• onion
• taco seasoning mix
• water
• flour tortilla

Instructions

1. 1 Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
2. 2 Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

By ANNEMO

Ingredients

• ✓ green bell pepper
• butter
• long-grain converted rice
• onion
• ground beef
• tomato sauce
• tomato
• green chili

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
2. 2 Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

By KOOLCHICK262003

Ingredients

• ✓ green bell pepper
• butter
• onion
• red bell pepper
• tomato
• green chile pepper
• corn
• pork chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
3. 3 Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

By DAVERINO

Ingredients

• ✓ green bell pepper
• shrimp
• onion
• red bell pepper
• cooking spray
• fajita seasoning
• lime juice
• flour tortilla

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.
2. 2 Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket.
3. 3 Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

By thedailygourmet

Ingredients

• ✓ green bell pepper
• zucchini
• corn
• onion
• tomato
• vegetable oil
• sugar
• monterey jack cheese

Instructions

1. 1 In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
2. 2 Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

By Jyn

Ingredients

• ✓ green bell pepper
• vegetable oil
• long-grain white rice
• onion
• salt
• pepper
• tomato
• water

Instructions

1. 1 In a large skillet, combine oil, rice, onion, green pepper and salt and pepper until the rice is a light brown color. Remove skillet from stove.
2. 2 Mix tomatoes into the mixture. Pour in water (it should cover the entire mixture; use more if necessary). Return the skillet to the stovetop and bring the mixture to a full boil; salt and pepper to taste. When the mixture begins to boil, cover the skillet, and reduce heat to a simmer. Cook 12 to 15 minutes and never, I mean NEVER, remove the cover. After 12 to 15 minutes, turn stove off and let stand for another 12 to 15 minutes. DO NOT remove cover until the final 15 minutes has elapsed!

By Paula

Ingredients

• ✓ green bell pepper
• red bell pepper
• onion
• olive oil
• salt
• pepper
• chicken tender
• fajita seasoning
• flour tortilla

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place bell peppers and onion into a large bowl. Drizzle 2 teaspoons olive oil over top and season with salt and pepper. Stir until evenly combined.
3. 3 Place chicken into a separate bowl and sprinkle with fajita seasoning. Drizzle with remaining 1 teaspoon olive oil and mix with your hands until evenly combined.
4. 4 Add chicken to the air fryer basket and cook for 12 minutes, shaking halfway through. Transfer to a plate to let rest.
5. 5 Add vegetable mixture to the air fryer basket and cook for 14 minutes, shaking halfway through.
6. 6 Divide chicken and vegetable mixture among tortillas.

By Soup Loving Nicole

Ingredients

• ✓ green bell pepper
• chicken breast
• taco seasoning mix
• black bean
• salsa
• corn
• onion
• water

Instructions

1. 1 Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
2. 2 Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken with 2 forks.

By lindsey927

Ingredients

• ✓ green bell pepper
• zucchini
• olive oil
• onion
• chicken
• cream cheese
• taco seasoning mix
• enchilada sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
3. 3 Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
4. 4 Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

By RIVERSOUL82

Ingredients

• ✓ green bell pepper
• king mackerel fillet
• salad dressing
• all-purpose flour
• olive oil
• onion
• salsa
• flour tortilla
• cheddar cheese

Instructions

1. 1 Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking pan.
3. 3 In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat.
4. 4 Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaining salsa over the enchiladas and sprinkle with shredded cheese.
5. 5 Bake in preheated oven for 15 minutes.

By 1023

Ingredients

• ✓ green bell pepper
• garlic powder
• chili powder
• paprika
• basil
• chicken tenderloin
• vegetable oil
• onion
• red bell pepper

Instructions

1. 1 Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
2. 2 Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

By LLIGETT

Ingredients

• ✓ green bell pepper
• pinto bean
• pork sausage
• ground beef
• onion
• tomato
• green chile
• ketchup
• chili powder

Instructions

1. 1 Pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. Bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. Drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
2. 2 Meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
3. 3 Stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.

By Renee

Ingredients

• ✓ green bell pepper
• chicken
• tomato
• habanero pepper
• onion
• jalapeno pepper
• taco seasoning mix
• canola oil
• flour tortilla

Instructions

1. 1 Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
2. 2 Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
3. 3 Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
4. 4 Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

By smellow

Ingredients

• ✓ green bell pepper
• corn oil
• tempeh
• soy sauce
• lime juice
• mushroom
• spinach
• green chile pepper
• cilantro
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

By KALISA

Ingredients

• ✓ green bell pepper
• olive oil
• red bell pepper
• all-purpose flour
• taco seasoning mix
• chicken breast
• olive oil
• black bean
• salsa
• cheddar cheese

Instructions

1. 1 Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
2. 2 Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
3. 3 To serve, sprinkle each portion with Cheddar cheese.

By draynivl

Ingredients

• ✓ green bell pepper
• bay scallop
• lime
• celery
• tomato
• green onion
• parsley
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse scallops and place in a medium bowl.
3. 3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
4. 4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
5. 5 Discard 1/2 of the lime juice from the bowl.
6. 6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
7. 7 Serve and enjoy!

By Star Pooley

Ingredients

• ✓ green bell pepper
• chicken breast
• fajita seasoning
• vegetable oil
• red bell pepper
• onion
• flour tortilla
• cheddar cheese
• monterey jack cheese
• bacon bit

Instructions

1. 1 Gather ingredients, preheat the broiler, and lightly grease a baking sheet.
2. 2 Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.
5. 5 Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits.
6. 6 Fold tortillas in half and place onto a baking sheet.
7. 7 Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges.
8. 8 Serve with sides of salsa and sour cream. Enjoy!

By Heather

Ingredients

• ✓ green bell pepper
• olive oil
• zucchini
• ground beef
• onion
• tomato sauce
• corn kernel
• taco seasoning mix
• mexican cheese blend
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
2. 2 Bring a large skillet filled with water to a boil. Add zucchini halves; boil for 1 minute. Drain and wipe skillet dry.
3. 3 Heat the same skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
4. 4 Place zucchini halves in the prepared baking dish, cut-sides up; fill zucchini boats with ground beef mixture and sprinkle cheese on top.
5. 5 Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

By foxkaren

Ingredients

• ✓ green bell pepper
• vegetable oil
• corn
• mushroom
• mild salsa
• tomato
• nacho cheese sauce
• ground beef
• taco sauce
• potato nugget
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
3. 3 Bake in the preheated oven until beef is no longer pink, about 25 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

By Missy

Ingredients

• ✓ green bell pepper
• round steak
• garlic powder
• cumin
• salt
• pepper
• olive oil
• all-purpose flour
• water
• onion

Instructions

1. 1 Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
2. 2 Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

By Brenda Espinoza

Ingredients

• ✓ green bell pepper
• worcestershire sauce
• cider vinegar
• soy sauce
• chili powder
• garlic
• hot pepper sauce
• chicken thigh
• vegetable oil
• onion
• lemon

Instructions

1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Ingredients

• ✓ green bell pepper
• cooking spray
• cornbread stuffing mix
• ground beef
• ground pork
• onion
• tomato
• egg
• seasoned salt
• garlic and herb seasoning blend
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick cooking spray.
2. 2 In food processor or blender, pulse stuffing mix to fine crumbs; place in large bowl. Stir in ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, seasoning blend, and pepper. Use your hands to mix very well; pat into prepared pan.
3. 3 Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Cool for 5 to 10 minutes before slicing.

By MadMoMi

Ingredients

• ✓ green bell pepper
• shrimp
• red bell pepper
• garlic
• onion
• cilantro
• avocado
• salt
• pepper
• olive oil
• chili pepper flakes

Instructions

1. 1 Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

By Nilda Cruz