Type what you have

Ingredients

• ✓ orange bell pepper
• swordfish steak
• white wine
• shallot

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ orange bell pepper
• ground turkey
• onion
• tomato
• white rice
• water
• liquid smoke
• gouda cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Ingredients

• ✓ orange bell pepper
• ground beef
• rice
• red bell pepper
• green bell pepper
• tomato sauce
• brown sugar
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
3. 3 Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

By Paul E Hamilton

Ingredients

• ✓ orange bell pepper
• chicken breast
• greek salad dressing
• potato
• salad dressing
• green bean
• feta cheese
• salt
• black pepper

Instructions

1. 1 Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.
3. 3 Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
6. 6 Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.

By France Cevallos

Ingredients

• ✓ orange bell pepper
• butter
• onion
• sugar pumpkin
• orecchiette pasta
• heavy cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.
3. 3 Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.
4. 4 Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

By Natasha Titanov

Ingredients

• ✓ orange bell pepper
• bow-tie pasta
• olive oil
• chicken breast
• onion
• red bell pepper
• garlic
• basil
• red pepper flakes
• tomato sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
3. 3 Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

By gemofvt

Ingredients

• ✓ orange bell pepper
• onion
• red bell pepper
• yellow bell pepper
• olive oil
• italian seasoning
• salt
• black pepper
• sweet sausage
• bun
• provolone cheese

Instructions

1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
2. 2 Cut onions in half from root to stem; cut each half into thirds. Combine onions and bell peppers in a medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to combine. Transfer vegetables into the air fryer basket and set the sausage links on top without touching one another.
3. 3 Air fry for 15 minutes. Turn sausages and air fry for another 10 minutes.
4. 4 Place each sausage in a bun and top with vegetables and provolone cheese.

By Bren

Ingredients

• ✓ orange bell pepper
• pineapple
• mandarin orange
• pork tenderloin
• brown sugar
• chili powder
• garlic powder
• black pepper
• pineapple preserves
• onion
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
3. 3 Place pork tenderloin into a shallow 9x13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish.
4. 4 Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).

By Jill Lichtenwalner

Ingredients

• ✓ orange bell pepper
• olive oil
• pork sausage
• baking potato
• onion
• yellow bell pepper
• red bell pepper
• zucchini
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
3. 3 Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
4. 4 Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

By Ladytia86

Ingredients

• ✓ orange bell pepper
• olive oil
• chicken breast
• salt
• pepper
• red bell pepper
• yellow bell pepper
• onion
• garlic
• basil
• balsamic vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.
3. 3 Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes.
4. 4 Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.
5. 5 Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes.
6. 6 Stir in remaining balsamic vinegar just before serving.

By ROBYN050501

Ingredients

• ✓ orange bell pepper
• wood chip
• tomato
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• jalapeno pepper
• lime
• garlic powder
• salt
• black pepper
• cilantro

Instructions

1. 1 Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to the manufacturer's instructions.
2. 2 Combine tomatoes, onions, bell peppers, and jalapeños in an aluminum grill pan.
3. 3 Place the pan onto the grate of the preheated smoker grill; smoke for 3 hours.
4. 4 Remove vegetables from the smoker and transfer to a blender; blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

By Elliot Porter

Ingredients

• ✓ orange bell pepper
• olive oil
• ground beef
• rice
• cheddar cheese
• green onion
• butter
• ketchup
• garlic
• kosher salt
• worcestershire sauce
• black pepper
• cayenne pepper
• tomato sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with oven rack in upper position. Coat a baking dish with olive oil.
2. 2 Cut eyes, nose, and mouth into flattest side of each pepper, just like a jack-o'-lantern, using a small knife. Cut around seed pods and remove tops, trimming and discarding any seeds from under the stems. Trim white membranes from inside each pepper; shake out any seeds. Place peppers in the prepared baking dish.
3. 3 Combine ground beef, cooked rice, Cheddar cheese, green onions, melted butter, ketchup, garlic, salt, Worcestershire sauce, black pepper, and cayenne pepper in a bowl.
4. 4 Divide and stuff beef mixture into peppers; cover with reserved pepper tops.
5. 5 Wrap baking dish loosely with aluminum foil; place on a baking sheet.
6. 6 Bake in the preheated oven for 1 hour. Remove foil; continue baking until peppers are tender and ground beef is cooked through, 10 to 15 minutes more.
7. 7 Place about 3 tablespoons warm tomato sauce on each plate; place stuffed peppers on top. Serve remaining sauce on the side.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ orange bell pepper
• mango
• avocado
• jalapeno pepper
• lime
• cilantro
• salt
• sweet and spicy seafood rub
• chili powder
• salt
• black pepper
• salmon fillet
• olive oil
• corn tortilla
• lime

Instructions

1. 1 Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
2. 2 Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
3. 3 Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
4. 4 Slice each salmon fillet lengthwise to create 6 pieces.
5. 5 Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
6. 6 Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

By Leah Smart

Ingredients

• ✓ orange bell pepper
• cooking spray
• olive oil
• brown rice
• water
• salt
• turkey sausage
• red onion
• brussels sprout
• garlic powder
• salt
• black pepper
• storage container
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.
2. 2 Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
3. 3 Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
4. 4 Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
5. 5 Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.

By France Cevallos

Ingredients

• ✓ orange bell pepper
• chicken breast
• red wine
• onion
• green bell pepper
• yellow bell pepper
• red bell pepper
• garlic
• red pepper flake
• italian seasoning
• salt
• black pepper
• tomato
• white sugar
• tomato sauce

Instructions

1. 1 The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
2. 2 The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
3. 3 Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.

By ryan7455

Ingredients

• ✓ orange bell pepper
• spaghetti squash
• parsley
• basil
• oregano
• cherry tomato
• green bell pepper
• red bell pepper
• yellow bell pepper
• red onion
• ground chicken
• olive oil
• garlic
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
2. 2 Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
3. 3 While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
4. 4 When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
5. 5 Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
6. 6 Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
7. 7 Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
8. 8 Sprinkle with Parmesan cheese, salt, and pepper and serve.

By JuniaS63

Ingredients

• ✓ orange bell pepper
• rice vinegar
• cayenne pepper
• salt
• garlic
• red bell pepper
• poblano pepper
• pepper relish
• butter
• chicken broth
• olive oil
• kosher salt
• pork chop
• pink peppercorn
• green peppercorn
• white peppercorn
• black peppercorn

Instructions

1. 1 Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
2. 2 Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
3. 3 Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
4. 4 Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
5. 5 Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
6. 6 Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
7. 7 Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
8. 8 Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
9. 9 Serve pork chops with plenty of hot pickled pepper relish over top.

By John Mitzewich

Ingredients

• ✓ orange bell pepper
• kale
• whipping cream
• beef broth
• beer
• black pepper
• salt
• paprika
• chili powder
• butternut squash
• golden beet
• mushroom
• sweet onion
• brussels sprout
• garlic
• oregano
• bacon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.
2. 2 Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.

By Jordan Hartzell

Ingredients

• ✓ orange bell pepper
• vinegar salad dressing
• red wine
• mayonnaise
• thyme
• banana pepper
• brussels sprout
• onion
• cucumber
• pineapple
• black olive
• tomato
• yellow bell pepper
• red bell pepper
• broccoli
• blackened seasoning
• grapeseed oil
• salmon steak
• 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, about 11 minutes. Drain.
2. 2 Pat salmon dry with paper towels. Coat lightly with 1 tablespoon grapeseed oil; season with blackened seasoning.
3. 3 Heat remaining 1 tablespoon grapeseed oil in a cast-iron skillet over medium heat until it starts to smoke. (Be sure to turn on your oven vent.) Add salmon to the skillet; cook until it flakes easily with a fork, 4 to 4 ½ minutes per side. Cool salmon while you mix the pasta salad.
4. 4 Combine penne, broccoli, bell peppers, tomato, olives, pineapple, cucumber, onion, Brussels sprouts, banana peppers, and thyme in a large bowl; mix well. Stir in mayonnaise and salad dressing. Flake salmon; gently fold into pasta salad.

By CookingWithShelia

Ingredients

• ✓ orange bell pepper
• red pepper flakes
• black pepper
• salt
• basil
• oregano
• garlic powder
• garlic
• tomato sauce
• tomato
• mushroom
• red bell pepper
• green bell pepper
• onion
• smoked sausage
• coconut 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, about 11 minutes.
2. 2 Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
3. 3 Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
4. 4 Drain pasta and spoon onto plates and top with sauce mixture.

By Chelsey Carr

Ingredients

• ✓ orange bell pepper
• black pepper
• salt
• cayenne pepper
• cumin
• chili powder
• tomato paste
• yellow bell pepper
• red bell pepper
• corn
• pinto bean
• kidney bean
• black bean
• tomato
• garlic
• sweet onion
• chicken thigh
• olive oil

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.

By jan

Ingredients

• ✓ orange bell pepper
• bibb lettuce
• lemon juice
• plain greek yogurt
• black pepper
• salt
• cilantro
• parsley
• egg
• gluten-free bread crumb
• cayenne pepper
• cumin
• garlic
• celery
• carrot
• onion
• olive oil
• olive oil cooking spray
• red lentil

Instructions

1. 1 Place lentils in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce the heat to medium and simmer until lentils are tender, about 10 minutes; drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper, and spray the paper with cooking spray.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and sauté until golden, about 6 minutes. Add carrots, bell pepper, celery, and about 2/3 of the garlic; sauté until carrots begin to soften, 5 to 7 minutes. Stir in cumin and cayenne pepper, then remove from the heat.
4. 4 Add lentils to the skillet, along with bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper; mix until well combined. Form mixture into eight patties and arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 30 minutes.
6. 6 When the burgers are almost finished, whisk yogurt, lemon juice, and remaining parsley and cilantro together in a small bowl.
7. 7 Place each burger onto a lettuce leaf and top with yogurt sauce.

By ChefLaura

Ingredients

• ✓ orange bell pepper
• parsley
• chile oil
• black pepper
• salt
• bay leaf
• lentil
• vegetable broth
• hot sauce
• water
• roma tomato
• paprika
• thyme
• tarragon
• garlic
• carrot
• onion
• olive oil
• yellow bell pepper
• red bell pepper

Instructions

1. 1 Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
3. 3 Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
4. 4 Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
5. 5 Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
6. 6 Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
7. 7 Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

By Jones

Ingredients

• ✓ orange bell pepper
• black peppercorn
• salt
• garlic
• mustard
• chili powder
• oregano
• honey
• balsamic vinegar
• olive oil
• raisin
• walnut
• cherry tomato
• carrot
• avocado
• onion
• pear
• red cabbage
• romaine lettuce
• kale
• collard leaf

Instructions

1. 1 Make salad: Mix collard leaves, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
2. 2 Make dressing: Combine olive oil, vinegar, honey, oregano, chili powder, Dijon mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover with a lid and shake vigorously until dressing is well mixed.
3. 3 Pour dressing over salad; toss to coat.

By jgmurphy

Ingredients

• ✓ orange bell pepper
• pepper
• salt
• chili powder
• beer
• tequila
• key lime juice
• garlic
• kidney bean
• tomato paste
• green chile pepper
• tomato
• serrano chile pepper
• ground beef
• ground pork
• celery
• red onion
• green bell pepper
• yellow bell pepper
• red bell pepper
• olive oil

Instructions

1. 1 Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
2. 2 Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

By JOHN MITSCHKE

Ingredients

• ✓ orange bell pepper
• parmesan cheese
• vegetable broth
• black pepper
• salt
• red pepper flake
• basil
• oregano
• garlic
• parmesan cheese
• zucchini
• mozzarella cheese
• tomato paste
• tomato paste
• balsamic vinegar
• cremini mushroom
• white mushroom
• garlic
• olive oil
• butter
• whole wheat orzo pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain orzo and transfer to a large bowl.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers. Set peppers upright into a roasting pan, fitting them tightly so they stay in place.
4. 4 Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes. Stir white and cremini mushrooms and balsamic vinegar into garlic. Cook and stir until mushrooms soften, about 10 minutes. Drain liquid and mix mushrooms and garlic into orzo.
5. 5 Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture. Scoop into bell peppers. Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil.
6. 6 Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes. Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese. Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes.

By laurieish

Ingredients

• ✓ orange bell pepper
• mexican cheese blend
• white rice
• chickpea
• tomato sauce
• tomato
• beer
• black pepper
• salt
• cumin
• coriander
• turmeric
• jalapeno pepper
• green chile pepper
• onion
• chicken breast
• olive oil
• barbecue rub
• yellow bell pepper
• red bell pepper
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
2. 2 Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
4. 4 Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

By Brenda Kral

Ingredients

• ✓ orange bell pepper
• sour cream
• cumin
• black pepper
• salt
• red pepper flake
• onion powder
• garlic powder
• chili powder
• tomato
• tomato sauce
• cheddar cheese
• pumpkin puree
• chicken broth
• ground turkey
• garlic
• jalapeno pepper
• yellow bell pepper
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Sauté onion, bell peppers, jalapeño peppers, and garlic in hot oil until tender, about 10 minutes. Add turkey; cook and stir until crumbly and no longer pink, about 5 minutes.
2. 2 Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, black pepper, and cumin.
3. 3 Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining 1 cup Cheddar cheese and sour cream.

By SunnyDaysNora

Ingredients

• ✓ orange bell pepper
• green onion
• parsley
• creole seasoning
• shrimp
• lemon
• andouille sausage
• onion
• cherry tomato
• yellow bell pepper
• red bell pepper
• black pepper
• salt
• red pepper flakes
• paprika
• italian seasoning
• garlic
• lemon
• creole seasoning
• olive oil
• corn
• potato
• cooking spray

Instructions

1. 1 Gather all ingredients.Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes.
3. 3 Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
4. 4 Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
5. 5 Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
6. 6 Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
7. 7 Bake in the preheated oven for 8 minutes.
8. 8 Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes.
9. 9 Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
10. 10 Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

By ashley

Ingredients

• ✓ orange bell pepper
• ground turkey
• paprika
• cumin
• garlic powder
• onion powder
• salt
• black pepper
• cornmeal
• whole wheat flour
• baking powder
• salt
• milk
• vegetable oil
• honey
• egg
• cheddar cheese
• green onion
• onion
• celery
• garlic
• vegetable oil
• salt
• black pepper
• kidney bean
• tomato
• chicken broth
• corn
• tomato paste
• jalapeno
• molasses
• worcestershire sauce
• chili powder
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
2. 2 Crumble ground turkey onto half of the prepared sheet pan; place onion, bell pepper, celery, and garlic on other half. Drizzle turkey and vegetables with oil; season with salt and black pepper.
3. 3 Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
4. 4 Meanwhile, combine kidney beans, diced tomatoes, chicken broth, corn, tomato paste, jalapeños, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; stir well. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.
5. 5 Whisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. Place about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese.
6. 6 Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with green onions just before serving.

By Kim