Type what you have

Ingredients

• ✓ pepper
• onion
• pork shoulder roast
• salt
• green salsa
• cilantro
• serrano chile pepper

Instructions

1. 1 Layer onion into a slow cooker. Season pork with salt and black pepper; place on top onion. Pour salsa over pork; sprinkle in cilantro and serranos.
2. 2 Cover slow cooker. Cook on Low until pork is very tender, about 8 hours. Gently transfer pork to a cutting board. Strain and discard about 1/2 liquid from slow cooker; reserve remaining 1/2 liquid. Strain reserved liquid if desired, discarding onion, cilantro, and serranos.
3. 3 Shred pork using two forks; stir into reserved liquid, then serve.

By andympls

Ingredients

• ✓ pepper
• dark mexican beer
• avocado oil
• onion
• cilantro
• salt
• beef skirt steak

Instructions

1. 1 Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
2. 2 Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

By gem

Ingredients

• ✓ pepper
• tomato
• red onion
• cilantro
• white vinegar
• sugar
• salt

Instructions

1. 1 Combine tomatoes, onion, and cilantro in a large bowl. Whisk vinegar, sugar, black pepper, and salt together in a medium bowl; pour over tomato-onion mixture and toss to coat.
2. 2 Cover the bowl with plastic wrap; refrigerate 2 to 4 hours. Drain just before serving.

By KC MARTEL

Ingredients

• ✓ pepper
• black bean
• water
• garlic
• salt
• liquid smoke
• onion

Instructions

1. 1 Mash 2/3 cup beans in a small bowl to a smooth paste; set aside.
2. 2 Place remaining beans and water in a medium saucepan over medium heat. Cook at a simmer until heated through. Stir in garlic, pepper, salt, and liquid smoke.
3. 3 Stir bean paste into whole beans until well combined. Add onion and simmer until onion is slightly cooked, about 10 minutes.

By BROMFIELD

Ingredients

• ✓ pepper
• tomatillo
• onion
• garlic
• jalapeno pepper
• cilantro
• salt

Instructions

1. 1 Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
2. 2 Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeños, cilantro, salt, and pepper. Blend to desired consistency.

By SABRINATEE

Ingredients

• ✓ pepper
• chicken breast
• salt
• vegetable oil
• tomato sauce
• taco seasoning
• cotija cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
2. 2 Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
3. 3 Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

By Jen

Ingredients

• ✓ pepper
• tilapia fillet
• lime
• tomato
• red onion
• cucumber
• cilantro
• salt

Instructions

1. 1 Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
2. 2 Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
3. 3 Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

By Samantha

Ingredients

• ✓ pepper
• tomato
• chile de arbol pepper
• garlic
• vegetable oil
• beef chuck roast
• salt
• tomato bouillon

Instructions

1. 1 Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
2. 2 Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
3. 3 Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

By Rosa Isel

Ingredients

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

• ✓ pepper
• tomato
• onion
• jalapeno pepper
• cilantro
• green onion
• garlic powder
• salt

Instructions

1. 1 Prep and gather all your ingredients.
2. 2 Add tomato, onion, jalapeño pepper, cilantro and green onion in a medium bowl.
3. 3 Season with garlic powder, salt, and pepper. Stir until evenly distributed.
4. 4 Refrigerate for 30 minutes before serving.

By Paula Stotts

Ingredients

• ✓ pepper
• salsa
• spinach
• monterey jack cheese
• cream cheese
• evaporated milk
• black olive
• red wine vinegar
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
3. 3 Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

By Linda

Ingredients

• ✓ pepper
• red bell pepper
• green bell pepper
• onion
• olive oil
• salt
• 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

• ✓ pepper
• ground beef
• onion
• green chile pepper
• cheddar cheese
• egg
• all-purpose flour
• milk
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef and onions in a large skillet over medium-high heat; cook and stir until browned, about 5 to 7 minutes; drain excess fat.
3. 3 Arrange 1 can of chile peppers on the bottom of a 7x11-inch baking dish. Sprinkle with half of the cheese and top with meat mixture. Sprinkle meat mixture with remaining cheese, followed by next can of chile peppers.
4. 4 Combine eggs, flour, and milk in a medium bowl, whisking until smooth; pour into baking dish over chile peppers. Season with salt and pepper to taste.
5. 5 Bake in the preheated oven for 45 to 50 minutes. Let cool briefly before serving.

By VENOM99

Ingredients

• ✓ pepper
• brown rice
• water
• taco seasoning mix
• kidney bean
• tomato sauce
• tomato
• salt
• lettuce

Instructions

1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
2. 2 Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
3. 3 Cook over medium heat until heated through.

By HeatheR

Ingredients

• ✓ pepper
• butter
• zucchini
• mushroom
• onion
• tomato
• salt
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
3. 3 Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
4. 4 Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

By Barbie

Ingredients

• ✓ pepper
• pasta
• tomato
• cilantro
• basil
• sugar
• oregano
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
3. 3 Combine sauce with pasta and toss to coat. Top with cheese and serve.

By Rachel

Ingredients

• ✓ pepper
• hominy
• tomato
• green chile
• garlic
• cumin
• cilantro
• salt
• monterey jack cheese

Instructions

1. 1 Combine hominy, tomatoes, chiles, garlic, and cumin in a saucepan over medium heat. Cook and stir until heated through, about 7 minutes. Stir in cilantro and season with salt and pepper. Top each serving with Monterey Jack.

By Treeskitchen

Ingredients

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

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

• ✓ pepper
• chicken breast
• chili powder
• salt
• olive oil
• green bell pepper
• onion
• jalapeno pepper
• tomato
• hot pepper sauce

Instructions

1. 1 Season chicken with 1/2 tablespoon chili powder, salt, and pepper. Heat oil in a large skillet over medium-high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
2. 2 In the same skillet, stir-fry bell pepper and onion until soft. Add jalapeño peppers, tomatoes, remaining 1/2 tablespoon chili powder, and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir-fry for 2 minutes more.

By CapeCodLorrie

Ingredients

• ✓ pepper
• chicken breast
• cinnamon
• salt
• baking potato
• canola oil
• yellow onion
• garlic
• jalapeno pepper
• lime
• corn tortilla

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
3. 3 Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
4. 4 Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
5. 5 Serve the chicken and potatoes in warmed tortillas.

By LYSSYLOO

Ingredients

• ✓ pepper
• poblano chile pepper
• ground beef
• tomato
• onion
• garlic
• salt
• egg
• mozzarella cheese
• all-purpose flour
• corn oil

Instructions

1. 1 Gather all ingredients.
2. 2 Roast whole peppers over an open flame on a gas stovetop burner, turning frequently, until skins are evenly black and blistered. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers sweat for a while; this will allow the skins to peel off easily.
3. 3 While the peppers are sweating, cook ground beef in a skillet over medium-high heat evenly browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic; cook for a few more minutes. Season with salt and pepper.
4. 4 Wear food-safe gloves if desired and remove peppers from the bag. Peel off and discard burnt skins. Run peppers under cool running water to rinse away any burnt pieces, then blot dry with a paper towel. Make a small vertical slit in the side of each pepper. Remove the seeds and veins through the slits.
5. 5 Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.
6. 6 Beat egg whites in a large glass or metal bowl until thick and fluffy. Beat in egg yolks until blended in, about 1 minute. Place flour in a shallow bowl.
7. 7 Heat 1/4 inch of oil in a large, heavy skillet over medium-high heat. Coat stuffed peppers with a light dusting of flour, then dip into eggs until fully covered. Carefully place peppers into hot oil and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

By Adriana

Ingredients

• ✓ pepper
• ground beef
• tomato
• green chile
• chili bean
• sauce
• kidney bean
• corn
• hominy
• enchilada sauce
• taco seasoning mix

Instructions

1. 1 Preheat large, nonstick sauté pan on medium-high heat for 2 to 3 minutes. Place beef in pan (wash hands); brown for 5 to 7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
2. 2 Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Serve.

By Publix Aprons

Ingredients

• ✓ pepper
• steak
• lime juice
• black pepper
• cilantro
• vegetable oil
• onion
• green bell pepper
• lemon
• salt
• flour tortilla

Instructions

1. 1 Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
3. 3 Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

By Tali

Ingredients

• ✓ pepper
• shrimp
• green bell pepper
• red bell pepper
• garlic
• onion
• cilantro
• avocado
• salt
• 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

Ingredients

• ✓ pepper
• potato
• ground beef
• onion
• salt
• tomatillo
• garlic
• jalapeno pepper
• cilantro
• avocado
• corn tortilla

Instructions

1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain.
2. 2 While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. Cook for a few minutes, then stir in the onion. Cook until meat is no longer pink, and the onion is tender. Drain excess grease, and gently stir in the potatoes. Season with salt and pepper to taste.
3. 3 Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth.
4. 4 Heat tortillas in a skillet until warm and flexible. Spoon on some of the meat mixture, and top with the sauce. Roll up, and enjoy.

By bubcat

Ingredients

• ✓ pepper
• vegetable oil
• chicken breast
• spaghetti noodle
• tomato
• onion
• cumin
• chili powder
• salt
• water
• cheddar cheese

Instructions

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
2. 2 Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
3. 3 Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

By JENNY P

Ingredients

• ✓ pepper
• salmon fillet
• tomato
• avocado
• garlic
• balsamic vinegar
• olive oil
• corn kernel
• red onion
• cilantro
• salt
• lime

Instructions

1. 1 Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
2. 2 In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
3. 3 Serve salmon surrounded by the salsa and lime wedges.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ pepper
• solid white tuna
• water
• sweet corn
• onion
• cilantro
• salsa
• lime
• hot sauce
• salt
• sour cream
• tostada shell

Instructions

1. 1 Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.
2. 2 Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

By KMOUSE

Ingredients

• ✓ pepper
• pork butt roast
• achiote paste
• orange juice
• lemon juice
• habanero pepper
• cumin
• paprika
• chili powder
• coriander
• salt
• red wine vinegar
• red onion

Instructions

1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

Ingredients

• ✓ pepper
• ground beef
• onion
• garlic powder
• salt
• tomato
• taco seasoning mix
• water
• corn
• corn muffin mix
• cheddar cheese
• black olive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
3. 3 Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
4. 4 Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

By Michelle Blanchard Ardillo