Type what you have

Ingredients

• ✓ pepper
• yogurt
• cucumber
• garlic
• shallot
• dill weed
• salt

Instructions

1. 1 Stir yogurt, cucumbers, garlic, and shallot together in a medium bowl; season with dill, salt, and pepper. Refrigerate for at least 1 hour to blend flavors.

By SASHAYEGHI

Ingredients

• ✓ pepper
• spaghetti
• tomato sauce
• tomato paste
• cinnamon
• vegetable oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
3. 3 Bake in preheated oven for 1 hour, or until top is crunchy.

By Mike

Ingredients

• ✓ pepper
• olive oil
• onion
• green lentil
• long-grain white rice
• salt
• yogurt
• sour cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. 2 Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. 3 Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. 4 Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

By Melissa Mueller

Ingredients

• ✓ pepper
• olive oil
• lemon juice
• salt
• red potato
• garlic
• butter
• dukkah
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk olive oil, lemon juice, 1/4 teaspoon salt, and black pepper together in a small bowl.
3. 3 Place potatoes and garlic cloves in an 11x13-inch baking dish; drizzle with olive oil mixture and toss to coat.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 to 15 minutes.
5. 5 Combine butter and dukkah in a small bowl; brush on potatoes. Continue baking until potatoes are soft and golden, 10 to 15 minutes more. Season with salt; garnish with parsley.

By France Cevallos

Ingredients

• ✓ pepper
• butter
• spaghetti
• onion
• garlic
• jasmine rice
• vegetable broth
• salt
• asparagus
• cashew

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. 2 Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
3. 3 Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4. 4 Mix asparagus and cashew halves into the rice mixture, and serve warm.

By SABRINATEE

Ingredients

• ✓ pepper
• olive oil
• chicken breast
• red bell pepper
• tomato
• mushroom
• onion
• garlic
• salt
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
3. 3 Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
4. 4 Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

By Carrie H

Ingredients

• ✓ pepper
• red bell pepper
• tomato
• tilapia fillet
• water
• olive oil
• paprika
• chicken bouillon granules
• cayenne pepper
• salt
• parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Layer sliced red peppers and tomatoes in the bottom of a baking dish. Arrange tilapia fillets on top.
3. 3 Whisk water, oil, paprika, bouillon granules, cayenne, salt, and pepper together in a bowl; pour over tilapia, then sprinkle with parsley. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until tilapia flakes easily with a fork and vegetables tender, about 1 hour.

By Sephardi Jessi

Ingredients

• ✓ pepper
• brown lentil
• water
• long grain rice
• elbow macaroni
• vegetable oil
• onion
• garlic
• tomato
• red pepper flakes
• salt

Instructions

1. 1 Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
2. 2 Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
3. 3 Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
4. 4 In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

By Liz York

Ingredients

• ✓ pepper
• olive oil
• onion
• sugar
• zucchini
• dill weed
• long grain white rice
• water
• salt
• yogurt
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in sugar until dissolved. Add zucchini, dill, and rice; cook and stir until zucchini softens, about 5 minutes.
2. 2 Add water, season with salt and black pepper, and bring to a boil. Reduce heat; simmer until rice is cooked, about 20 minutes. Cool until lukewarm, about 20 minutes.
3. 3 Meanwhile, combine yogurt, garlic, and ½ teaspoon salt in a bowl. Serve yogurt sauce over zucchini and rice.

By Turkishcook

Ingredients

• ✓ pepper
• white kidney bean
• tomato paste
• pimento sauce
• garlic
• onion
• lemon juice
• cumin
• olive oil
• salt
• beef broth

Instructions

1. 1 Combine soaked beans, tomato paste, pimento sauce, garlic, onions, lemon juice, cumin, olive oil, salt, and pepper in a slow cooker crock. Mix together until beans are coated. Pour in beef broth and top off with enough water to completely cover bean mixture.
2. 2 Cook on High until beans are tender and liquid is thickened, about 6 hours. It should not be soupy.

By Ani

Ingredients

• ✓ pepper
• olive oil
• onion
• turmeric
• chicken thigh
• water
• tomato paste
• salt
• carrot
• sugar
• vegetable oil
• potato

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions and 2 tablespoons turmeric; cook until onions are brown. Add chicken; cook about 10 minutes more. Add water and tomato paste; season with salt and black pepper. Reduce heat to medium-low; simmer until mixture thickens, 20 to 30 minutes.
2. 2 Meanwhile, combine carrots and sugar in a small saucepan over medium heat; cook until sugar melts and carrots are tender. Drain.
3. 3 Heat 1 tablespoon vegetable oil in a separate large skillet over medium heat. Add carrots; cook until light brown. Transfer to a bowl; wipe out skillet.
4. 4 Heat remaining 3 tablespoons vegetable oil in the same skillet over medium heat. Add potatoes; cook until cooked through. Season with 1 pinch each turmeric and salt. Stir carrots and potatoes into chicken.

By Nazi

Ingredients

• ✓ pepper
• ✓ pepper
• ground beef
• egg
• garlic
• bread crumb
• cumin
• salt
• vegetable oil
• water
• tomato paste
• lemon juice
• garlic powder
• salt

Instructions

1. 1 Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
3. 3 Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

By Ani

Ingredients

• ✓ pepper
• all-purpose flour
• salt
• egg
• water
• onion
• ground beef
• salt
• vegetable oil
• red pepper flake
• yogurt
• garlic

Instructions

1. 1 Make dough: Combine flour and salt in a large bowl. Add eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
2. 2 Make filling: Shred onions and place them in a colander or sieve set over a bowl; drain and discard juice. Combine drained onion, ground beef, salt, and pepper in a medium bowl; mix well with a spoon until mashed. Set filling aside.
3. 3 Lightly flour a work surface and a large plate.
4. 4 Divide dough in half. Working with one piece at a time, roll dough on the floured surface into a rectangle as thin as possible. Cut into 2-inch squares using a knife or pastry wheel.
5. 5 Place about 2 teaspoons filling in the center of each square. Gather the edges of dough and pinch them together at the top to form a bundle. Transfer manti to the prepared plate; sprinkle more flour on top to prevent sticking.
6. 6 Make oil: Heat oil and red pepper flakes in a small skillet over low heat just until pepper flakes begin to color oil. Remove from heat and keep warm.
7. 7 Make sauce: Stir together yogurt and garlic in a small bowl; set aside.
8. 8 Bring a large pot of salted water to a boil over medium-high heat. Cook manti in boiling water until filling is no longer pink and dough is tender, 20 to 25 minutes. Drain well.
9. 9 Divide manti onto 4 plates. Spoon yogurt sauce over manti and drizzle with pepper oil.

By Asli Ocak

Ingredients

• ✓ pepper
• ✓ pepper
• mozzarella cheese
• milk
• all-purpose flour
• chicken bouillon
• butter
• salt
• dill weed
• water
• pea
• tomato paste
• cilantro
• chicken breast
• garlic
• green bell pepper
• onion
• olive oil
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Ingredients

• ✓ pepper
• cilantro
• yogurt
• couscous
• water
• lemon zest
• green olive
• tomato
• chickpea
• vegetable broth
• red potato
• butternut squash
• salt
• cinnamon stick
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
2. 2 Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
3. 3 In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

By Front242

Ingredients

• ✓ pepper
• ✓ pepper
• tomato
• pita bread
• oil
• bread crumb
• olive oil
• cayenne pepper
• baking powder
• lemon juice
• salt
• coriander
• cumin
• egg
• garlic
• parsley
• onion
• chickpea
• salt
• dill weed
• mayonnaise
• cucumber
• yogurt

Instructions

1. 1 Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
2. 2 Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
3. 3 Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
4. 4 Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
5. 5 Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

By Sean

Ingredients

• ✓ pepper
• beef eye of round roast
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Season roast with salt and pepper.
3. 3 Place in a roasting pan or baking dish. Do not cover or add water.
4. 4 Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.
5. 5 Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

By Lyn N Barbour

Ingredients

• ✓ pepper
• salmon fillet
• shallot
• salt
• olive oil

Instructions

1. 1 Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
2. 2 Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
3. 3 Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
4. 4 Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

By Bren

Ingredients

• ✓ pepper
• honey
• dijon mustard
• lemon juice
• salmon steak

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ pepper
• chicken tender
• avocado cooking spray
• salt

Instructions

1. 1 Rinse chicken tenders under cold running water and wash off any ice. Pat dry with paper towels. Lightly spray chicken tenders with avocado oil and season with salt and pepper.
2. 2 Place chicken tenders in an air fryer basket, making sure the pieces don't overlap.
3. 3 Cook in the air fryer at 360 degrees F (180 degrees C) for 15 minutes. Turn chicken tenders over and continue cooking until chicken is no longer pink in the center and the juices run clear, about 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KBL123

Ingredients

• ✓ pepper
• beef sirloin steak
• salt
• butter

Instructions

1. 1 Remove steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Season generously with salt and pepper.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Heat an ovenproof skillet over medium-high heat. Add butter. Sear steak for 2 minutes; flip and cook on the other side, 2 minutes more.
4. 4 Place steak in the oven and cook for 10 to 20 minutes, depending on steak thickness and desired doneness. Let steak rest for 10 minutes before serving.

By ValaVincent

Ingredients

• ✓ pepper
• chicken thigh
• salt
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Season each side of the chicken thighs with salt and pepper. Place inner side of each chicken thigh on the preheated grill and brush the top of each with 1 tablespoon barbecue sauce. Grill undisturbed for 3 minutes, watching for flare-ups. Move chicken pieces to another part of the grill if flare-ups occur.
3. 3 Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce. Grill, turning the pieces three more times, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Serve with additional sauce.

By Bibi

Ingredients

• ✓ pepper
• beet
• basil pesto
• salt

Instructions

1. 1 Place beets in a large saucepan; cover with 1 inch of water. Bring to a boil over high heat; reduce the heat to medium-low, cover, and simmer until beets are just tender, about 30 minutes. Drain; cool until beets can easily be handled.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Peel beets; cut into ½-inch thick slices. Toss beets with pesto in a bowl; season with salt and black pepper. Spread beets in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until beets brown slightly around edges, 10 to 15 minutes.

By Tami Jones

Ingredients

• ✓ pepper
• cabbage
• soy sauce
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Divide cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons soy sauce over each cabbage mound; place 1 tablespoon butter on top. Season with pepper. Fold the sides of the foil over cabbage, sealing to form a packet.
3. 3 Place packets onto preheated grill; cook until cabbage tender, 15 to 20 minutes.

By ericasalad

Ingredients

• ✓ pepper
• chicken stock
• rice
• herbes de provence
• sea salt

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ pepper
• pearl onion
• salt
• butter
• cracker
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place onions in a 2-quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on the top. Pour cream over crackers.
3. 3 Bake in the preheated oven for 50 minutes.

By Sara

Ingredients

• ✓ pepper
• chicken
• salt
• paprika

Instructions

1. 1 Wad three pieces of aluminum foil into 3- to 4-inch balls, and place them in the bottom of a slow cooker.
2. 2 Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with salt, pepper, and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
3. 3 Set the slow cooker to High for 1 hour, then turn it down to Low for 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

By 'Cotton' Couch

Ingredients

• ✓ pepper
• pork chop
• dill pickle juice
• salt

Instructions

1. 1 Arrange pork chops in a shallow dish and pour pickle juice over top. Cover and marinate in the refrigerator for at least 1 hour, or 8 to 24 hours for best results.
2. 2 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain pork chops and discard marinade.
3. 3 Cook pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By icedtead

Ingredients

• ✓ pepper
• peanut oil
• spinach
• salt

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

By LINDA MCLEAN

Ingredients

• ✓ pepper
• green bean
• onion
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a roasting pan with olive oil.
2. 2 Place beans and onion in the roasting pan. Drizzle on olive oil and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven, stirring only once or twice, until beans are tender-crisp, about 30 minutes. Top with Parmesan cheese. Serve immediately or once cooled to room temperature.

By Shawn Gardner