Type what you have

Ingredients

• ✓ bell pepper
• bacon
• onion
• cabbage

Instructions

1. 1 Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

By Contented Home-maker

Ingredients

• ✓ bell pepper
• cream cheese
• cheddar cheese
• chili powder
• corn chip

Instructions

1. 1 Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
2. 2 Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

By cluelesspanda

Ingredients

• ✓ bell pepper
• macaroni
• cheese
• turkey sausage
• onion
• basil

Instructions

1. 1 Follow the recipe for Creamy Macaroni and Cheese .
2. 2 Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ bell pepper
• meatball
• barbecue sauce
• pineapple
• onion
• garlic powder

Instructions

1. 1 Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.

By Tammy Lynn

Ingredients

• ✓ bell pepper
• green bean
• onion
• bacon bits
• garlic salt
• black pepper
• butter

Instructions

1. 1 Place green beans, pepper and onion mix, and bacon bits in a slow cooker. Season with garlic salt and pepper and top with butter chunks. Cook on high until heated through, 2 to 3 hours.

By JAYBUDDER

Ingredients

• ✓ bell pepper
• hot sausage
• zucchini
• tomato
• grapeseed oil
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ bell pepper
• olive oil
• onion
• garlic
• soy sauce
• honey
• red wine vinegar
• flank steak

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
2. 2 Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.

By MARIACOZ

Ingredients

• ✓ bell pepper
• cooking spray
• olive oil
• onion soup mix
• potato
• carrot
• onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.
2. 2 Mix together olive oil and onion soup mix in a large bowl until combined. Add potatoes, carrots, bell peppers, and onion; mix until well coated. Spread evenly onto the prepared baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

By Cassy

Ingredients

• ✓ bell pepper
• aluminum foil
• egg
• salt
• black pepper
• hot pepper sauce
• chorizo sausage
• pico de gallo salsa
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
2. 2 Place bell peppers, cut-side down, on the prepared baking sheet.
3. 3 Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
4. 4 Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
5. 5 Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
6. 6 Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
7. 7 Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

By Bibi

Ingredients

• ✓ bell pepper
• crescent roll dough
• cream cheese
• sour cream
• mayonnaise-style salad dressing
• ranch dressing mix
• broccoli
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange crescent roll triangles in the shape of a Christmas tree on prepared baking sheet. Pierce dough with a fork.
3. 3 Bake in the preheated oven until golden brown and slightly crisp, 10 to 12 minutes. Let cool while making the topping.
4. 4 Mix cream cheese, sour cream, salad dressing, and dressing mix together.
5. 5 Spread mixture over the cooled crescent tree. Top with bell pepper, broccoli, and Cheddar cheese. Chill for at least 1 hour.

By JENHA

Ingredients

• ✓ bell pepper
• meat
• onion
• thyme
• salt
• pepper
• olive oil
• dijon mustard
• skewer

Instructions

1. 1 Cut the meat, bell peppers and onion into squares.
2. 2 In a large bowl, whisk the jar of Maille® Dijon Originale mustard, olive oil, thyme, salt and pepper. Add the meat to the mixture and coat evenly. Refrigerate for 30 minutes. Alternate the meat with the bell pepper and onion squares on skewers. Grill, turning frequently and brushing with the remaining mixture.

By Maille

Ingredients

• ✓ bell pepper
• olive oil
• yellow onion
• corn
• egg
• half-and-half
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees.
2. 2 Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
3. 3 Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
4. 4 Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
5. 5 Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ bell pepper
• olive oil
• tilapia
• celery
• carrot
• red onion
• greek seasoning
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil.
2. 2 Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By Kent

Ingredients

• ✓ bell pepper
• vegetable oil
• pork chop
• all-purpose flour
• onion
• tomato sauce
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat enough oil to cover the bottom of a large skillet over medium-high heat. Dredge pork chops in flour, add to the pan, and brown well on both sides. Remove chops and set aside.
2. 2 Add onion and bell pepper; cook and stir for 5 minutes, or until almost tender. Return pork chops to skillet and pour in tomato sauce. Allow sauce to start bubbling and then reduce heat to low.
3. 3 Simmer for 30 minutes and season with garlic powder, salt, and pepper.

By Charmaine

Ingredients

• ✓ bell pepper
• pork sausage
• cream cheese
• parmesan cheese
• bacon bits
• garlic
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
4. 4 Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
5. 5 Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
6. 6 Let sit for 5 minutes before removing from the pan.

By HazelCooks

Ingredients

• ✓ bell pepper
• olive oil
• onion
• ground chicken
• rice
• tomato
• spinach
• italian seasoning
• salt
• black pepper
• asiago cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
3. 3 Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
4. 4 Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
6. 6 Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

By Ellen Trimboli

Ingredients

• ✓ bell pepper
• tomato
• chicken breast
• long-grain white rice
• water
• onion
• taco seasoning mix
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

By Robyn M Johnson

Ingredients

• ✓ bell pepper
• new york strip steak
• salt
• black pepper
• olive oil
• butter
• button mushroom
• sandwich bun
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes.
2. 2 Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes.
3. 3 Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes.
6. 6 Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.

By debbie eckstein

Ingredients

• ✓ bell pepper
• cooking spray
• black bean
• cracker
• cheddar cheese
• corn kernel
• onion
• jalapeno pepper
• egg white
• taco seasoning mix
• ranch seasoning mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously coat the inside of an 8x13-inch baking dish with cooking spray.
2. 2 Mash black beans in a large bowl. Mix crackers, Cheddar cheese, bell peppers, corn, onion, jalapeño pepper, egg white, taco seasoning, and Ranch seasoning into black beans until evenly mixed. Spoon mixture into the prepared baking dish; form into a loaf.
3. 3 Bake in the preheated oven until cooked through, 45 to 60 minutes.

By Val's Mom

Ingredients

• ✓ bell pepper
• ground beef
• egg
• whole wheat bread
• onion
• tomato
• garlic
• chili sauce
• yellow mustard
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch baking dish.
2. 2 Lightly mix together ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
3. 3 Wash peppers, and cut jack-o'-lantern faces into peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off tops of peppers, and scoop out seeds and cores. Stuff peppers lightly with beef stuffing, and place them into the prepared baking dish so they lean against each other.
4. 4 Bake in the preheated oven until peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

By stepperanddaniel

Ingredients

• ✓ bell pepper
• butter
• onion
• green onion
• shrimp
• cream of mushroom soup
• condensed french onion soup
• tomato
• green chile pepper
• white rice
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large saucepan over medium heat. Add onion, bell pepper, and green onion; cook until tender, about 10 minutes. Stir in shrimp, condensed soups, and tomatoes with green chiles; bring to a boil.
3. 3 Off heat, stir in rice; season with salt. Pour shrimp-rice mixture into a baking dish; cover tightly with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove foil, stir, and bake until bubbling, about 30 minutes more.

By Kandace

Ingredients

• ✓ bell pepper
• olive oil
• celery
• onion
• garlic
• red bean
• water
• bay leaf
• liquid smoke
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; saute frozen vegetable blend and garlic in the hot oil until soft, about 5 minutes. Add beans, followed by water and bay leaves. Turn off Saute function. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for at least 20 minutes. Unlock and remove the lid. Season with liquid smoke, salt, and pepper. Mix and smash the beans up as you like before serving.

By Afcoqui

Ingredients

• ✓ bell pepper
• tomato
• onion
• garlic
• water
• brown lentil
• basil
• italian seasoning
• salt
• black pepper
• olive oil
• mushroom

Instructions

1. 1 Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
2. 2 Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

By Yoly

Ingredients

• ✓ bell pepper
• nacho cheese soup
• chicken tender
• corn
• tomato
• green chile pepper
• black soy bean
• onion
• cream cheese
• adobo seasoning
• corn chip
• cilantro

Instructions

1. 1 Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cover slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
2. 2 Remove chicken tenders; shred. Return chicken to the slow cooker; stir in cream cheese and adobo seasoning.
3. 3 Divide among bowls; top with corn chips and cilantro.

By JAYBUDDER

Ingredients

• ✓ bell pepper
• cooking spray
• cornmeal
• all-purpose flour
• baking powder
• salt
• cayenne pepper
• garlic powder
• onion
• buttermilk
• egg

Instructions

1. 1 Preheat an air fryer to 390 degrees F (198 degrees C) according to the manufacturer's instructions. Line the bottom of the air fryer basket with foil and spray the foil with cooking spray.
2. 2 Stir cornmeal, flour, baking powder, salt, cayenne, and garlic powder together in a large bowl. Mix in onion and bell pepper.
3. 3 Whisk buttermilk and egg together in a separate bowl; pour into dry ingredients and stir to combine. Let mixture rest for 5 minutes.
4. 4 Use a 2-tablespoon scoop to drop portions of batter into the prepared basket; leave space between each scoop. Spray with cooking spray.
5. 5 Cook in the preheated air fryer until golden brown, crispy, and cooked through, 9 to 10 minutes. Serve hot.

By lutzflcat

Ingredients

• ✓ bell pepper
• spaghetti squash
• ground beef
• onion
• garlic
• basil
• oregano
• salt
• black pepper
• tomato
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place squash, flesh-side down, in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
2. 2 Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
3. 3 Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
4. 4 Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
5. 5 Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
6. 6 Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

By JBaudreau

Ingredients

• ✓ bell pepper
• water
• quinoa
• vegetable bouillon
• edamame
• olive oil
• sweet onion
• garlic
• ginger
• soy sauce
• cilantro
• hot chile paste

Instructions

1. 1 Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.
3. 3 Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

By HeidiM

Ingredients

• ✓ bell pepper
• tomato sauce
• onion
• beef broth
• red pepper flakes
• ground beef
• rice
• parmigiano-reggiano cheese
• flat-leaf parsley
• garlic
• salt
• black pepper
• flat-leaf parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. 3 Pour 2 ½ cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. 4 Set bell peppers upright in the dish.
5. 5 Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. 6 Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. 7 Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.
8. 8 Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

By John Mitzewich

Ingredients

• ✓ bell pepper
• ground beef
• onion
• garlic
• chili powder
• salt
• water
• white rice
• kidney bean
• tomato
• american cheese
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
4. 4 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
5. 5 Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
6. 6 Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

By thedailygourmet

Ingredients

• ✓ bell pepper
• beef broth
• sherry
• soy sauce
• salt
• white pepper
• venison
• sugar-based curing mixture
• steak seasoning
• onion
• vegetable oil
• cornstarch

Instructions

1. 1 In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with marinade. Cover and refrigerate for 2 to 3 hours.
2. 2 Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer venison to the skillet, reserving marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
3. 3 Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with meat.
4. 4 Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

By Barbara Z