Type what you have

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
• 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
• red bell pepper
• onion
• jalapeno pepper
• fajita seasoning mix
• olive oil
• shrimp
• lime juice
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bell pepper strips, onion, and jalapeño slices into a large bowl. Add 2 teaspoons fajita seasoning and olive oil. Stir until evenly combined.
3. 3 Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined.
4. 4 Place vegetable mixture in a grill basket and cook in the preheated grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove the basket from the grill.
5. 5 Place tortillas on the grill and toast for 2 minutes. Divide filling between tortillas and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ green pepper
• green enchilada sauce
• red pepper
• yellow pepper
• onion
• refried black bean
• cumin
• garlic salt
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso

Ingredients

• ✓ green pepper
• vegetable oil
• white rice
• onion
• water
• tomato
• green chile
• chili powder
• salt

Instructions

1. 1 Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. 2 Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

By JOHN MAC

Ingredients

• ✓ green pepper
• red bean
• water
• turkey sausage
• onion
• celery
• cayenne pepper
• salt
• bay leaf
• white rice

Instructions

1. 1 Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
2. 2 Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.
3. 3 Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.
4. 4 Serve over cooked rice.

By Dale Tadlock

Ingredients

• ✓ green pepper
• cream cheese
• butter
• black bean
• tomato
• corn
• red pepper
• white shoepeg corn
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
3. 3 Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
4. 4 Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
5. 5 Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

By Lori

Ingredients

• ✓ green pepper
• vegetable oil
• onion
• chicken breast
• taco seasoning mix
• water
• corn tortilla
• cheddar cheese
• salsa
• toothpick
• vegetable oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
2. 2 Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
3. 3 Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
4. 4 Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

By KIWICOTTONBALL

Ingredients

• ✓ green pepper
• baked bean
• red kidney bean
• black bean
• corn
• jalapeno pepper
• taco seasoning mix
• water
• flour tortilla
• queso fresco
• lettuce
• red onion

Instructions

1. 1 Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
2. 2 Serve in warm tortillas with your favorite taco toppings.

By BM

Ingredients

• ✓ green pepper
• ground beef
• black pepper
• taco seasoning mix
• onion
• red bell pepper
• carrot
• guajillo red chile cooking sauce
• white sugar
• black bean
• corn tortilla
• cheddar cheese

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 beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
3. 3 Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
4. 4 Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

By Occasional Cooker

Ingredients

• ✓ green pepper
• butter
• chicken breast
• salt
• black pepper
• cheddar cheese
• sour cream
• black olive
• salsa
• jalapeno pepper
• cilantro
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add chicken and cook until no longer pink inside, about 8 minutes. Season with salt and pepper, then transfer to a large bowl.
3. 3 Add 1 cup shredded cheese, bell pepper, sour cream, olives, salsa, jalapeño, and cilantro to the chicken; stir to combine.
4. 4 Place 1/4 of the chicken mixture onto a tortilla. Fold and roll tortilla to completely enclose filling, then place it, seam-side down, in a small baking dish. Repeat to fill and roll remaining tortillas. Sprinkle the remaining cheese over top.
5. 5 Bake in center of the preheated oven until cheese is melted and tortillas are crispy, about 20 minutes.

By Gay Lea Foods Co-operative®

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
• 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
• 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
• 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