Type what you have

Ingredients

• ✓ green bell pepper
• curry powder
• curry paste
• coconut milk
• fish sauce
• brown sugar
• chicken stock
• chicken thigh
• pea
• carrot
• cornstarch
• chicken stock
• pineapple

Instructions

1. 1 Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. 2 Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. 3 Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

By ainsliek

Ingredients

• ✓ green bell pepper
• peanut butter
• green onion
• soy sauce
• lemon juice
• brown sugar
• garlic
• coriander
• cayenne pepper
• pork tenderloin
• water chestnut
• red bell pepper
• sweet onion
• skewer

Instructions

1. 1 In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

By PAULCHASE

Ingredients

• ✓ green bell pepper
• vegetable oil
• garlic
• hot chile pepper
• pork
• soy sauce
• soy sauce
• fish sauce
• chile paste
• soybean oil
• onion
• thai basil
• white pepper

Instructions

1. 1 Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
2. 2 Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

By Gingi Sheppard

Ingredients

• ✓ green bell pepper
• rice noodle
• chicken breast
• soy sauce
• red bell pepper
• cucumber
• carrot
• mushroom
• onion
• garlic
• ginger root
• red chile sauce
• peanut sauce
• oyster sauce
• sesame oil
• sesame seed

Instructions

1. 1 Cook rice noodles according to package directions.
2. 2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. 3 In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. 4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

By Sharon

Ingredients

• ✓ green bell pepper
• chicken stock
• chicken breast
• shiitake mushroom
• red chile pepper
• kaffir lime leaf
• lemongrass
• coconut milk
• red bell pepper
• fish sauce
• galangal
• lime juice
• green onion
• thai basil
• cilantro

Instructions

1. 1 Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
2. 2 Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

By Zack Tullis

Ingredients

• ✓ green bell pepper
• coconut milk
• chicken broth
• peanut butter
• brown sugar
• fish sauce
• lime juice
• green curry paste
• garlic
• ginger
• chicken breast
• onion
• cornstarch
• water
• mixed vegetable

Instructions

1. 1 Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2. 2 Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3. 3 Mix cornstarch and water together in a small bowl; set aside.
4. 4 Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.

By nonsensal

Ingredients

• ✓ green bell pepper
• peanut
• sirloin steak
• chile-garlic sauce
• garam masala
• curry powder
• garlic salt
• turmeric
• worcestershire sauce
• peanut sauce
• soy sauce
• sugar
• red curry paste
• fish sauce
• lime juice
• coconut milk
• red bell pepper
• yellow onion
• peanut oil

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• ✓ green bell pepper
• sesame oil
• broccoli
• sesame seed

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ green bell pepper
• chicken thigh
• carrot
• onion
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

By Pam Wright

Ingredients

• ✓ green bell pepper
• ground beef
• onion
• tomato sauce
• macaroni

Instructions

1. 1 Cook pasta according to package directions. Drain.
2. 2 In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
3. 3 Serve sauce over pasta.

By Luann Charity

Ingredients

• ✓ green bell pepper
• turkey sausage
• farfalle pasta
• beef broth
• black pepper

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 While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
3. 3 Toss pasta with sausage mixture and serve.

By Kristin

Ingredients

• ✓ green bell pepper
• onion
• olive oil
• chicken breast
• hummus
• lemon
• paprika

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
3. 3 Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
4. 4 Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DiGiovine

Ingredients

• ✓ green bell pepper
• red bell pepper
• onion
• mushroom
• chicken
• salad dressing mix
• flour tortilla

Instructions

1. 1 Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2. 2 Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3. 3 Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

By APIED

Ingredients

• ✓ green bell pepper
• chicken breast
• fat free dressing
• red bell pepper
• zucchini

Instructions

1. 1 Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. 2 Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. 3 Grill chicken and veggies over medium heat.

By Rachel

Ingredients

• ✓ green bell pepper
• chicken breast
• onion
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
2. 2 Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
3. 3 Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
4. 4 Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

By diggler

Ingredients

• ✓ green bell pepper
• ground beef
• chili bean
• tomato
• onion

Instructions

1. 1 In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.

By LAMPBER

Ingredients

• ✓ green bell pepper
• beef cube steak
• onion
• water
• butter
• salt
• black pepper

Instructions

1. 1 Place cube steak, bell pepper, onion, and water in a skillet. Bring to a boil. Reduce heat to low, add butter, and season with salt and pepper. Simmer until cube steak, bell pepper, and onion are tender and most of the water is absorbed, 25 to 30 minutes.

By Yoly

Ingredients

• ✓ green bell pepper
• olive oil
• garlic
• onion
• salt
• portobello mushroom

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
2. 2 Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

By Georgia

Ingredients

• ✓ green bell pepper
• barbecue sauce
• pineapple chunk
• onion
• garlic
• chicken breast

Instructions

1. 1 In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. 2 Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. 3 Cover, and cook on Low for 8 to 9 hours.

By Jan Taylor

Ingredients

• ✓ green bell pepper
• elbow macaroni
• onion
• turkey sausage
• mushroom
• tomato

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 same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
3. 3 In same pot, cook sausage over medium heat until brown. Drain.
4. 4 Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

By Jennifer Atherton

Ingredients

• ✓ green bell pepper
• turkey sausage
• onion
• lentil
• rice
• chicken broth

Instructions

1. 1 In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

By jill

Ingredients

• ✓ green bell pepper
• chicken breast
• potato
• onion
• water
• butter
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
3. 3 Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By gsxkendra

Ingredients

• ✓ green bell pepper
• white rice
• black bean
• chili powder
• swiss cheese
• tomato sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
4. 4 Bake in preheated oven until peppers soften, about 45 minutes.
5. 5 Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

By GWILYN

Ingredients

• ✓ green bell pepper
• chicken breast
• potato
• carrot
• onion
• worcestershire sauce
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 9x13 inch baking dish, place the chicken breasts. Add the potatoes, bell peppers, carrot and onion, all cubed or quartered. Sprinkle all liberally with Worcestershire sauce and a dash of paprika. Cover dish and bake in the preheated oven for 1 1/2 hour. That's it! Enjoy!

By S G sha

Ingredients

• ✓ green bell pepper
• butter
• garlic
• onion
• tuna
• sour cream
• curry powder

Instructions

1. 1 Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
2. 2 Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

By Sara

Ingredients

• ✓ green bell pepper
• firm tofu
• olive oil
• cumin
• garlic powder
• onion powder
• salt
• jambalaya rice mix
• tomato soup

Instructions

1. 1 Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
2. 2 Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
3. 3 Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
4. 4 Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
7. 7 Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
8. 8 Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
9. 9 Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

By kaleena

Ingredients

• ✓ green bell pepper
• ground beef
• onion
• corn
• barbecue sauce
• tomato
• cornbread mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
3. 3 Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
4. 4 Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

By themamalion

Ingredients

• ✓ green bell pepper
• ground beef
• turkey sausage
• onion
• spaghetti sauce
• mushroom
• mozzarella cheese
• ricotta cheese
• white rice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft, about 5 minutes. Transfer to a paper towel-lined plate to drain.
3. 3 Heat a nonstick skillet over medium heat. Add ground beef, sausage, and onion. Cook and stir, breaking up the beef, until onion is soft and meat has lost all its pink color, 5 to 6 minutes. Transfer to a bowl with a slotted spoon.
4. 4 Mix spaghetti sauce, 1/2 cup mozzarella cheese, ricotta cheese, and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.
5. 5 Bake in the preheated oven until cheese melts and begins to brown, 25 to 30 minutes.

By Krissy Eggemeyer

Ingredients

• ✓ green bell pepper
• instant rice
• tomato
• onion
• parsley
• salt
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
3. 3 Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
4. 4 In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
5. 5 Bake in preheated oven for 20 to 25 minutes.

By Krista B

Ingredients

• ✓ green bell pepper
• pineapple chunk
• chicken breast
• onion
• barbecue sauce
• skewer

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Thread bell pepper, pineapple, chicken, and onion onto skewers; brush with barbecue sauce.
3. 3 Cook on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, 7 to 10 minutes per side.

By c siebester