Type what you have

Ingredients

• ✓ pimento pepper
• spaghetti
• chicken breast
• cream of mushroom soup
• green bell pepper
• american cheese

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Mix cooked spaghetti, diced chicken, pimentos, condensed soup, bell peppers, and cheese together in a large bowl. Pour into a large casserole dish.
4. 4 Bake in the preheated oven for 90 minutes. Serve immediately.

By Kimber

Ingredients

• ✓ pimento pepper
• pea
• water chestnut
• cream of celery soup
• onion
• cheddar cheese
• cracker
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

By SALLIEBRYANT

Ingredients

• ✓ pimento pepper
• corn kernel
• jalapeno pepper
• onion
• butter
• salt
• black pepper

Instructions

1. 1 Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

By Come4Dinner

Ingredients

• ✓ pimento pepper
• pita bread
• tomato sauce
• black olive
• tomato
• mozzarella cheese
• blue cheese
• basil
• oregano
• coriander seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
3. 3 Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.

By DENVERCHERYL

Ingredients

• ✓ pimento pepper
• chicken
• spaghetti
• green bell pepper
• onion
• cream of mushroom soup
• white wine
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

By Marty

Ingredients

• ✓ pimento pepper
• vegetable oil
• chicken breast
• mayonnaise
• water chestnut
• almond
• celery seed
• lemon juice
• garlic salt
• cheddar cheese
• french-fried onion ring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Heat the oil in a skillet over medium heat. Place chicken in skillet, and cook 10 minutes, or until juices run clear. Drain, and transfer to the prepared casserole dish. Mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. Season with garlic salt to taste. Layer with cheese, and top with French-fried onion rings.
3. 3 Bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. If rings start to get too brown, put foil on casserole or lower oven rack. Watch carefully, or onion rings will burn.

By mharbold

Ingredients

• ✓ pimento pepper
• spaghetti
• chicken
• cheddar cheese
• cream of mushroom soup
• onion
• green bell pepper
• white wine
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
3. 3 Drain spaghetti and transfer to a large bowl. Add chicken, 1 1/2 cups Cheddar cheese, condensed soup, onion, pimentos, bell pepper, wine, salt, and pepper. Mix until well combined, then spread mixture into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle remaining 1/2 cup Cheddar over casserole and bake until melted, about 15 minutes longer.

By Marty

Ingredients

• ✓ pimento pepper
• milk
• bread crumb
• chicken breast
• butter
• chicken broth
• heavy cream
• parmesan cheese
• basil
• black pepper

Instructions

1. 1 Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
2. 2 Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
3. 3 Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

By Emily Daggett

Ingredients

• ✓ pimento pepper
• milk
• bread crumb
• chicken breast
• butter
• chicken broth
• heavy cream
• parmesan cheese
• basil
• black pepper

Instructions

1. 1 Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
2. 2 Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

By Janet Shannon

Ingredients

• ✓ pimento pepper
• butter
• onion
• green bell pepper
• corn muffin mix
• green chile
• corn
• creamed corn
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter in a large skillet over medium heat. Add onion, bell pepper, and pimento peppers; sauté until tender, about 5 minutes.
3. 3 Combine corn muffin mix, chiles, whole corn, creamed corn, and eggs in a large bowl; stir in onion mixture.
4. 4 Pour into the prepared baking pan.
5. 5 Spoon sour cream on top of mixture; cover with cheese.
6. 6 Bake in the preheated oven until casserole is lightly brown and firm, about 45 minutes.

By Janice Anderson

Ingredients

• ✓ pimento pepper
• soybean oil
• onion
• green onion
• red chile pepper
• curry powder
• whipping cream
• cod
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
2. 2 Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

By Kristin

Ingredients

• ✓ pimento pepper
• water
• wild rice
• chicken breast
• cream of celery soup
• onion
• green bean
• mayonnaise
• water chestnut
• salt
• pepper

Instructions

1. 1 Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
4. 4 Bake in the preheated oven for 25 to 30 minutes, or until heated through.

By Jodi D

Ingredients

• ✓ pimento pepper
• ground beef
• tomato sauce
• onion
• black olive
• mushroom
• cheddar cheese
• chili powder
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef in a large skillet until well browned, about 10 minutes; drain fat. Place cooked beef in a large bowl. Stir in tomato sauce, onion, black olives, pimentos, mushrooms, Cheddar cheese, chili powder, salt, and black pepper.
3. 3 Spoon sandwich filling on hamburger bun bottoms, spreading to the edges. Filling should be approximately 1/2" thick in the center of the sandwich.
4. 4 Bake in the preheated oven until the edges start to bubble, 5-10 minutes. Turn oven to Broil and continue to cook until heated through, about 3 minutes.

By Jim Cyberwolf Gaylord

Ingredients

• ✓ pimento pepper
• corn
• celery
• onion
• green bell pepper
• olive oil
• balsamic vinegar
• mustard
• salt
• sugar
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Grill corn until husks are charred on all sides, about 20 minutes. Cool.
3. 3 Remove and discard husks and silk from corn. Cut kernels off cobs into a large bowl; add celery, onion, bell pepper, and pimentos.
4. 4 Whisk oil, vinegar, mustard, salt, sugar, and black pepper together in a bowl.
5. 5 Add vinaigrette to corn mixture; toss well. Cover the bowl; refrigerate before serving, 12 hours to 3 days.

By Lish

Ingredients

• ✓ pimento pepper
• butter
• celery
• all-purpose flour
• salt
• milk
• mushroom
• green bell pepper
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a medium baking dish.
2. 2 Melt 4 tablespoons butter in a medium saucepan over medium heat. Add celery and cook until tender, about 5 minutes. Move celery to the side and mix in flour and salt. Pour in milk and cook, stirring constantly, until thickened.
3. 3 Stir in mushrooms, bell peppers, and pimento peppers, then stir in cheese until melted.
4. 4 In a small bowl, blend bread crumbs and 2 tablespoons melted butter. Transfer celery mixture to the prepared baking dish and sprinkle bread crumb mixture over top.
5. 5 Bake in the preheated oven until lightly browned, about 20 minutes.

By Michele O'Sullivan

Ingredients

• ✓ pimento pepper
• bread stuffing mix
• ground beef
• onion
• garlic
• potato
• vegetable oil
• black pepper
• salt
• black olive
• sweet pickle
• dill pickle

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Prepare the stuffing according to directions on package.
3. 3 Over medium-low heat in a large saucepan, place the ground beef, onions and garlic. Slowly cook and stir until the onions are soft and the beef is evenly brown. Drain and set aside.
4. 4 Place potatoes in a large, deep skillet with oil. Slowly cook and stir 10 minutes, or until evenly brown and tender, but firm.
5. 5 Mix the stuffing, ground beef mixture, potatoes, pepper, salt, pimento peppers, olives, sweet pickles and dill pickles in the baking dish.
6. 6 Return to the oven and bake 30 minutes. Serve hot.

By BALIA

Ingredients

• ✓ pimento pepper
• celery
• butter
• onion
• green pepper
• all-purpose flour
• cream of mushroom soup
• milk
• mushroom
• turkey
• almond
• salt
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add celery and cook until tender, 5 to 10 minutes. Drain well and set aside.
3. 3 Melt butter in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, 5 to 10 minutes. Whisk flour into the onion mixture until a paste forms. Add condensed mushroom soup, milk, and drained mushrooms; cook and stir until smooth and thickened, about 5 minutes.
4. 4 Stir in turkey, cooked celery, pimentos, almonds, and salt. Cook and stir until heated through, about 5 minutes.
5. 5 Pour the mixture into a 2-quart casserole dish. Top with bread crumbs and sprinkle with Cheddar cheese.
6. 6 Bake in the preheated oven until the casserole is bubbly and the cheese is melted and golden, 30 to 40 minutes.

By tlboshoff

Ingredients

• ✓ pimento pepper
• water
• white rice
• butter
• carrot
• onion
• green bell pepper
• celery
• mushroom
• zucchini
• tomato
• tomato sauce
• shrimp
• chili powder

Instructions

1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
2. 2 In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
3. 3 Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
4. 4 Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.

By Sara

Ingredients

• ✓ pimento pepper
• black pepper
• salt
• white sugar
• olive oil
• rice vinegar
• garlic
• jalapeno pepper
• green onion
• yellow bell pepper
• red bell pepper
• cilantro leaves
• celery
• yellow shoepeg corn
• pinto bean
• black-eyed pea
• black bean

Instructions

1. 1 Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, bell peppers, green onion, pimentos, jalapeño, and garlic in a large bowl. Set aside.
2. 2 Bring rice wine vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar dissolved, about 5 minutes. Cool to room temperature, then pour over bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

By Katie Paulson

Ingredients

• ✓ pimento pepper
• hot pepper sauce
• cumin
• red pepper flakes
• salt
• paprika
• vinegar
• parsley
• celery
• onion
• red pepper
• green bell pepper
• green chile
• tomato
• bay leaf
• garlic
• vegetable broth
• water
• pinto bean
• kidney bean

Instructions

1. 1 Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
2. 2 Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
3. 3 Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

By Beth1727

Ingredients

• ✓ pimento pepper
• green bean
• water
• cream of mushroom soup
• milk
• black pepper
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans and water in a medium saucepan over medium heat; bring to a boil and simmer until tender, about 5 minutes. Drain.
3. 3 Mix condensed soup, milk, pimentos, and black pepper together in an 8x8-inch baking dish. Stir in green beans and sprinkle French-fried onions on top.
4. 4 Bake in the preheated oven, uncovered, until hot and bubbly in the center, about 30 to 40 minutes.

By Christine

Ingredients

• ✓ pimento pepper
• spaghetti
• cream of mushroom soup
• cheddar cheese
• chicken breast
• mushroom
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
2. 2 In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
3. 3 Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

By Lois Shaw

Ingredients

• ✓ pimento pepper
• chicken breast
• olive oil
• milk
• cream of chicken soup
• mushroom
• onion powder
• black pepper

Instructions

1. 1 In a large skillet, heat oil. When hot, add chicken and sauté, 4 to 5 minutes, until about halfway cooked. Add mushrooms and continue to sauté until chicken is lightly browned and cooked through (juices run clear). Stir in milk, condensed soup, pimentos, onion powder, and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

By Jill M.

Ingredients

• ✓ pimento pepper
• bacon
• bacon drippings
• sweet onion
• white sugar
• cider vinegar
• sweet pickle relish
• green bean

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
2. 2 Preheat oven to 275 degrees F (135 degrees C).
3. 3 Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
4. 4 Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl.
5. 5 Transfer mixture to a baking dish and cover with aluminum foil.
6. 6 Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly.
7. 7 Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.

By white1969

Ingredients

• ✓ pimento pepper
• parmesan cheese
• italian seasoning
• chicken breast
• green onion
• butter
• flour
• skim milk
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
3. 3 In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

By Kathy Sauers

Ingredients

• ✓ pimento pepper
• egg noodle
• ground beef
• green bell pepper
• onion
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• olive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
4. 4 Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
5. 5 Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

By Marcia Reinhardt

Ingredients

• ✓ pimento pepper
• seashell pasta
• onion
• ground beef
• chili
• cream of mushroom soup
• evaporated milk
• mushroom
• black olive
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.
2. 2 In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top.
3. 3 Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.

By Lyn

Ingredients

• ✓ pimento pepper
• cauliflower
• olive
• green bell pepper
• onion
• celery
• canola oil
• lemon juice
• wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin

Ingredients

• ✓ pimento pepper
• feta cheese
• greek seasoning
• black pepper
• olive oil
• green bell pepper
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
3. 3 Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.

By CollegeCooker

Ingredients

• ✓ pimento pepper
• chicken
• mayonnaise
• celery
• water chestnut
• almond
• onion
• lemon juice
• salt
• black pepper
• cheddar cheese
• fried onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
3. 3 Bake in the preheated oven until hot and bubbly, about 30 minutes.

By TINK75