Type what you have

Ingredients

• ✓ red bell pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan.
3. 3 Place skin-side up in a large rimmed baking pan.
4. 4 Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.
5. 5 Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.
6. 6 Peel and discard skins.
7. 7 Enjoy!

By Heather Fantasia

Ingredients

• ✓ red bell pepper
• turkey sausage
• onion

Instructions

1. 1 Heat a cast-iron skillet over medium-high heat. Add sausage; cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into center reads at least 160 degrees F (70 degrees C), about 10 minutes. Transfer sausage to a plate, leaving drippings in the skillet.
2. 2 Cook and stir onions and bell pepper in the same skillet until brown and tender, 5 to 10 minutes. Transfer to the plate with sausage.

By Diane Felico

Ingredients

• ✓ red bell pepper
• smoked sausage
• sweet chili garlic sauce
• pineapple
• rice

Instructions

1. 1 Cook and stir sausage and bell pepper in a large saucepan over medium-high heat until sausage is lightly browned and peppers are tender, about 5 minutes.
2. 2 Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
3. 3 Serve over cooked rice.

By Hillshire FarmR Brand

Ingredients

• ✓ red bell pepper
• vegetable oil
• kielbasa sausage
• red potato
• yellow bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ red bell pepper
• heavy cream
• lemon juice
• paprika
• salt
• white pepper
• cayenne pepper

Instructions

1. 1 Combine bell peppers and heavy cream in a saucepan over medium heat; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until cream reduces to about 1 cup, about 30 minutes. Off heat, stir in lemon juice, paprika, salt, white pepper, and cayenne pepper.
2. 2 Fill blender halfway with sauce. Cover and hold lid down with a towel; pulse a few times before leaving on to blend until smooth. Repeat with remaining sauce. Serve hot.

By MrsHuey10

Ingredients

• ✓ red bell pepper
• yellow squash
• zucchini
• onion
• olive oil
• lemon pepper seasoning

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine yellow squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil, sprinkle with lemon-pepper seasoning, and toss to coat.
3. 3 Transfer squash mixture to center of a large sheet of aluminum foil; top with another large sheet of aluminum foil. Roll edges of foil sheets together to seal into a packet.
4. 4 Place packet on the preheated grill; cook until vegetables are tender, about 30 minutes, flipping packet every 5 to 10 minutes.

By Melissa Conger

Ingredients

• ✓ red bell pepper
• olive oil
• potato
• sweet onion
• salt
• pepper

Instructions

1. 1 Heat oil in a large frying pan over medium-high heat. Add potatoes and fry for 5 minutes. Add peppers and onions, then season with salt and pepper. Cook until potatoes look very soft, turning frequently, at least 15 minutes.

By littlehemmy

Ingredients

• ✓ red bell pepper
• olive oil
• garlic
• salt
• black pepper
• onion powder
• portobello mushroom

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Combine bell pepper, oil, garlic, salt, black pepper, and onion powder in a large bowl; spread over gill sides of mushroom caps.
3. 3 Place mushrooms, stuffed sides up, over indirect heat, cover, and grill for 15 to 20 minutes.

By Michael

Ingredients

• ✓ red bell pepper
• green bell pepper
• red onion
• olive oil
• kosher salt
• cilantro
• lime juice

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes.
3. 3 Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

By Allrecipes

Ingredients

• ✓ red bell pepper
• chicken breast
• celery
• red onion
• sweet corn
• barbecue sauce
• mayonnaise

Instructions

1. 1 Preheat grill for high heat.
2. 2 Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
3. 3 In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
4. 4 In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

By Deborah Noe

Ingredients

• ✓ red bell pepper
• aluminum foil
• cauliflower
• processed cheese sauce
• ice cube
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Place cauliflowerets in center of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides.
3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside.
4. 4 Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Ingredients

• ✓ red bell pepper
• yellow summer squash
• zucchini
• mushroom
• sweet onion
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an air fryer according to manufacturer's recommendations.
2. 2 Place red bell pepper, summer squash, zucchini, mushrooms, and onion in a large bow. Add olive oil, salt, and black pepper and toss to combine.
3. 3 Place vegetables in an even layer in the air fryer basket. Air-fry vegetables until roasted, about 20 minutes, stirring halfway through cooking time.

By Bibi

Ingredients

• ✓ red bell pepper
• cauliflower
• butter
• flour
• gruyere cheese
• half-and-half
• truffle salt
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
3. 3 Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
4. 4 Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over cauliflower. Sprinkle remaining 1/4 cup of cheese and panko on top.
5. 5 Bake in the preheated oven until top is lightly browned, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ red bell pepper
• olive oil
• red potato
• thyme
• kosher salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat. Sprinkle with red bell pepper, thyme sprigs, kosher salt, black pepper, and cayenne pepper.
3. 3 Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to the oven and bake for 20 more minutes.
4. 4 Toss vegetables again, turning potatoes so the unbrowned sides come into contact with the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
5. 5 Turn the oven off and leave potatoes in the oven for 15 more minutes. Toss once more. Season with salt, black pepper, and cayenne pepper before transferring to a serving bowl.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• red onion
• olive oil
• butter
• red wine
• salt
• black pepper
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine bell pepper, onions, oil, and butter in a hot saucepan over medium heat; sauté for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions and peppers soften.
3. 3 Stir red wine into vegetables and cook until wine evaporates, 15 to 25 minutes. Season with salt, pepper, and basil. Serve warm.

By Willow

Ingredients

• ✓ red bell pepper
• mango
• lime juice
• ancho chili pepper jam
• cilantro
• salmon
• sea salt
• vegetable oil

Instructions

1. 1 Stir together mango, lime juice, pepper jam, and cilantro in a large bowl until well combined. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
2. 2 Season salmon fillets with sea salt.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges start to cook through, about 2 minutes. Flip fillets, remove the skillet from heat, and let salmon sit in the hot skillet until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• cooking spray
• chicken breast
• green bell pepper
• onion
• skewer
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Thread chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
3. 3 Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DAVESARAH

Ingredients

• ✓ red bell pepper
• sweet potato
• olive oil
• onion
• sour cream
• salt
• pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
2. 2 Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
3. 3 Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.

By elsaw

Ingredients

• ✓ red bell pepper
• cooking spray
• sweet potato
• carrot
• parsley
• chipotle pepper powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
2. 2 Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
3. 3 Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
4. 4 Remove from the oven and add salt and more chipotle powder to taste.

By awilson0904

Ingredients

• ✓ red bell pepper
• vegetarian bratwurst sausage
• onion
• green bell pepper
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Combine vegetarian sausage slices, onion, bell peppers, olive oil, salt, and pepper in a large bowl; stir to coat. Pour mixture into the basket of the air fryer.
3. 3 Cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 5 more minutes. An instant-read thermometer inserted into the center of sausage should read 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ red bell pepper
• eggplant
• zucchini
• mushroom
• olive oil
• lemon juice
• basil
• garlic

Instructions

1. 1 Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
2. 2 Whisk together olive oil, lemon juice, basil, and garlic in a medium bowl until well combined. Pour mixture over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Place vegetables on skewers or directly on the preheated grill. Cook, brushing frequently with marinade, until desired doneness is reached, 2 to 3 minutes per side.

By Stackhawkley

Ingredients

• ✓ red bell pepper
• ground beef
• onion
• baked bean
• fajita seasoning
• cornbread mix
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crumble ground beef into a large cast-iron skillet over medium-high heat; cook, stirring frequently, until evenly brown. Drain grease. Add onion to the skillet; cook and stir until onion is translucent. Add bell peppers, beans, and fajita seasoning; cook and stir until heated through. Spread into an even layer in the skillet.
3. 3 Combine cornbread mix, egg, and milk in a bowl according to package directions; spoon over beef mixture, spreading evenly.
4. 4 Bake in the preheated oven until a toothpick inserted into cornbread layer comes out clean, about 20 minutes. Cool before serving, 3 to 5 minutes.

By MZOJIBWAY

Ingredients

• ✓ red bell pepper
• ground beef
• rice
• orange 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

• ✓ red bell pepper
• olive oil
• onion
• garlic
• salt
• tempeh
• water
• fajita seasoning

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
2. 2 Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
3. 3 Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.

By Maddison

Ingredients

• ✓ red bell pepper
• potato
• serrano chile
• salt
• black pepper
• paprika
• vegetable oil
• water

Instructions

1. 1 In a saucepan, fry potatoes in oil until golden brown.
2. 2 Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.

By Felicia Martinez

Ingredients

• ✓ red bell pepper
• butter spread
• chicken breast
• green bell pepper
• onion
• chili powder
• water
• rice sides cheddar broccoli

Instructions

1. 1 Melt 1 tablespoon Spread in a 12-inch nonstick skillet over medium-high heat. Cook chicken in hot Spread, stirring frequently, until thoroughly cooked, about 5 minutes. Remove chicken and set aside.
2. 2 Melt remaining 1 tablespoon Spread in the same skillet. Cook bell peppers, onion, and chili powder in hot Spread, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in water and Knorr Rice Sides - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes.
3. 3 Return chicken to the skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream, and finely chopped fresh cilantro.

By Knorr

Ingredients

• ✓ red bell pepper
• chicken broth
• potato
• half-and-half
• salt
• garlic powder
• basil
• cayenne pepper
• crabmeat

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place red bell pepper quarters skin-side up onto a broiler pan or baking sheet.
3. 3 Cook under the preheated broiler until skins have blackened. Transfer bell peppers to a brown paper bag or a covered bowl and allow to steam until skins loosen, about 10 minutes.
4. 4 Peel skins off and discard. Coarsely chop peppers and place into a large saucepan along with chicken broth and potato. Bring to a boil, then add half-and-half, salt, garlic powder, basil, and cayenne pepper. Return to a boil, reduce heat to medium, and simmer until potatoes have softened, about 45 minutes.
5. 5 Purée soup in batches in a blender until smooth. Pour puréed soup into another saucepan and stir in crabmeat. Heat over medium heat until warmed through, about 5 minutes.

By Gail L. Harris

Ingredients

• ✓ red bell pepper
• ground turkey
• egg
• salsa
• yellow bell pepper
• onion
• bread crumb
• lemon pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Roll into a small loaf and place on a foil-lined baking sheet.
3. 3 Bake in the preheated oven for 25 minutes.

By SUSAN E. MURPHY

Ingredients

• ✓ red bell pepper
• butter spread
• italian seasoning
• chicken
• zucchini
• yellow squash
• onion
• cheddar broccoli rice side

Instructions

1. 1 Preheat the grill for high heat; oil the grill grates.
2. 2 Blend butter spread with Italian seasoning in a small bowl until well combined; brush over chicken, zucchini, onion, and pepper until well coated.
3. 3 Cook chicken and vegetables on the preheated grill, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
4. 4 Serve chicken and vegetables with Knorr Rice Sides - Cheddar Broccoli.

By Knorr

Ingredients

• ✓ red bell pepper
• aluminum foil
• cooking spray
• potato
• seafood seasoning
• butter
• tilapia fillet
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray foil with cooking spray.
2. 2 Place equal amounts of diced potato and red bell pepper in the middle of each piece of foil and sprinkle with 1/2 of the seafood seasoning. Dot 1 1/2 teaspoons of butter on top of the potatoes.
3. 3 Add 1 tilapia fillet to each packet of potatoes. Sprinkle fillet with remaining seafood seasoning. Dot remaining 1 1/2 teaspoons butter on top of the fillets.
4. 4 Cut 1/2 of the lemon into thin slices and place 1 to 2 lemon slices on top of each fillet. Seal foil packets and crimp edges tightly.
5. 5 Bake in the preheated oven until tilapia flakes easily with a fork, about 25 minutes.
6. 6 Open packets carefully and vent steam. Squeeze remaining lemon juice over the tilapia and serve immediately.

By thedailygourmet