Type what you have

Ingredients

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

• ✓ yellow bell pepper
• ground turkey
• egg
• salsa
• red 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

• ✓ yellow bell pepper
• olive oil
• shallot
• garlic
• red bell pepper
• quinoa
• vegetable broth
• parsley

Instructions

1. 1 Heat oil in a 2-quart saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally. Add peppers and quinoa and cook for 2 minutes, stirring occasionally.
2. 2 Stir in broth and heat to a boil, then reduce heat to low. Cover and cook until quinoa is tender and the liquid is absorbed, about 20 minutes. Stir in parsley; season if desired.

By Swanson

Ingredients

• ✓ yellow bell pepper
• steak
• american cheese
• green bell pepper
• red bell pepper
• salt
• black pepper
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Cook and stir half of the shaved steak in a large skillet over medium heat until browned, 3 to 5 minutes. Transfer to a plate. Repeat with remaining steak. Drain juices from the steak; cut into small pieces.
2. 2 Combine steak, American cheese, green bell pepper, red bell pepper, and yellow bell pepper in a bowl. Season with salt and pepper.
3. 3 Lay 1 egg roll wrapper on a flat surface in the shape of a diamond. Place a large spoonful of the steak mixture in the center. Fold the bottom corner and opposing sides over the steak mixture; roll up wrapper towards the top corner. Repeat with remaining egg roll wrappers and steak mixture.
4. 4 Heat oil in a deep-fryer or large saucepan. Place a few egg rolls in the hot oil, seam-side down. Fry, turning occasionally, until golden brown, 2 to 3 minutes. Repeat with remaining rolls.

By Mark Currie

Ingredients

• ✓ yellow bell pepper
• chicken breast
• onion
• mushroom
• red bell pepper
• garlic
• potato
• olive oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
3. 3 Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.
4. 4 Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.
5. 5 Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Natural Chef Michelle

Ingredients

• ✓ yellow bell pepper
• smoked sausage
• canola oil
• celery
• onion
• chicken breast
• cajun seasoning
• chicken broth
• tomato
• instant brown rice

Instructions

1. 1 Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
2. 2 Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
3. 3 Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

By NanLan

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• red onion
• olive oil
• italian seasoning
• salt
• black pepper
• hot sausage

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper; stir well to coat. Poke 4 holes in each sausage using a toothpick; this will help to prevent them from exploding on the grill.
3. 3 Place vegetables in a grill basket and cook on preheated grill for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ yellow bell pepper
• garlic parmesan italian vinaigrette
• seafood
• bay scallop
• small shrimp
• red onion
• red bell pepper
• cilantro
• salt
• pepper
• assorted greens

Instructions

1. 1 Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
2. 2 Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

By Marie's Dressings

Ingredients

• ✓ yellow bell pepper
• onion
• red bell pepper
• orange 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

• ✓ yellow bell pepper
• button mushroom
• cherry tomato
• zucchini
• red bell pepper
• yellow squash
• red onion
• olive oil
• soy sauce
• lemon juice
• garlic

Instructions

1. 1 Place mushrooms, tomatoes, zucchini, bell peppers, squash, and red onion into a large bowl.
2. 2 Mix together olive oil, soy sauce, lemon juice, and garlic in a small bowl. Pour over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for 30 minutes.
3. 3 Preheat the grill for medium heat. Lightly oil the grates.
4. 4 Cook marinated vegetables on the preheated grill until tender, 12 to 15 minutes.

By Hillary Roberts

Ingredients

• ✓ yellow bell pepper
• tomato
• red bell pepper
• green bell pepper
• onion
• feta cheese
• canola oil
• red wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine tomatoes, bell peppers, and onion in a large bowl; crumble feta cheese on top.
2. 2 Whisk oil, vinegar, salt, sugar, and black pepper together in a glass measuring cup; pour over salad and toss to combine.

By barbara

Ingredients

• ✓ yellow bell pepper
• red snapper
• basil
• peanut oil
• fish sauce
• red chile pepper
• garlic
• ginger
• tomato
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Ingredients

• ✓ yellow bell pepper
• olive oil
• pork sausage
• baking potato
• onion
• orange 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

• ✓ yellow bell pepper
• olive oil
• chicken breast
• salt
• pepper
• red bell pepper
• orange 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

• ✓ yellow bell pepper
• potato
• water
• turkey sausage
• onion
• green bell pepper
• red bell pepper
• metal skewer
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.
3. 3 Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.
4. 4 Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.
5. 5 Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.
6. 6 Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.

By FrackFamily5 CACT

Ingredients

• ✓ yellow bell pepper
• olive oil
• butter
• garlic
• jalapeno pepper
• zucchini
• red bell pepper
• shallot
• salt
• black pepper
• paprika

Instructions

1. 1 Heat olive oil and butter in a large skillet over medium heat. Add garlic and jalapeño; cook and stir until softened, about 5 minutes.
2. 2 Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until vegetables are tender, about 5 minutes more. Season with salt, pepper, and paprika.

By anna32182

Ingredients

• ✓ yellow bell pepper
• ziti pasta
• egg
• tomato
• black olive
• green bell pepper
• red bell pepper
• onion
• oregano
• garlic salt
• pasta sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
3. 3 Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
4. 4 In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
5. 5 Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.

By Kevin Denver Banks

Ingredients

• ✓ yellow bell pepper
• penne pasta
• green bell pepper
• red bell pepper
• olive oil
• zucchini
• yellow squash
• mushroom
• garlic
• tomato
• black pepper
• salt

Instructions

1. 1 In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
2. 2 While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
3. 3 To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
4. 4 Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

By STACY D

Ingredients

• ✓ yellow bell pepper
• broccoli
• cauliflower
• olive oil
• rosemary
• thyme
• kosher salt
• black pepper
• brussels sprout
• sweet potato
• red bell pepper
• red onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
2. 2 Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
3. 3 Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
4. 4 Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
5. 5 Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
6. 6 Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
7. 7 Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
8. 8 Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.

By SZYQ1

Ingredients

• ✓ yellow bell pepper
• olive oil
• carrot
• celery
• red onion
• white bean
• tomato
• vegetable broth
• quinoa
• giardiniera
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.

By mg

Ingredients

• ✓ yellow bell pepper
• wood chip
• tomato
• onion
• green bell pepper
• red bell pepper
• orange 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

• ✓ yellow bell pepper
• water
• white rice
• olive oil
• herb salt
• caper
• parsley
• lemon
• zucchini
• carrot
• red bell pepper
• lemon
• salt

Instructions

1. 1 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, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
2. 2 Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

By lacucinadinadia

Ingredients

• ✓ yellow bell pepper
• pearl barley
• water
• olive oil
• onion
• garlic
• rosemary
• mushroom
• white wine
• white bean
• tomato
• spinach
• red pepper flakes

Instructions

1. 1 Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

By SpicyBoston

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• onion
• green bell pepper
• garlic
• ground turkey
• tomato
• pumpkin puree
• chili powder
• black pepper
• salt
• cheddar cheese
• sour cream

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion, green bell pepper, yellow bell pepper, and garlic; cook and stir until tender.
2. 2 Stir in turkey and cook until evenly brown; drain.
3. 3 Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 15 to 20 minutes. Serve topped with Cheddar cheese and sour cream.

By SOMEONESWT

Ingredients

• ✓ yellow bell pepper
• salt
• garlic salt
• black pepper
• brown sugar
• honey powder
• cayenne pepper
• red pepper flake
• beef chuck steak
• olive oil
• onion
• mushroom
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub.
3. 3 Measure out 2 tablespoons of the spice rub and use to season steak on all sides.
4. 4 Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes.
5. 5 Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil.
6. 6 Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.

By Leslie Kelly

Ingredients

• ✓ yellow bell pepper
• butter
• red bell pepper
• tomato
• chicken broth
• onion
• garlic
• salt
• oregano
• basil
• sugar
• clove
• milk
• cornstarch

Instructions

1. 1 Melt 1/4 teaspoon butter in a large pot. Add bell peppers; cook, stirring constantly, until peppers are slightly charred. Stir in tomatoes, chicken broth, onion, and garlic; season with salt, oregano, basil, sugar, and cloves. Bring to a boil; cook until tomatoes are soft, about 20 minutes.
2. 2 Combine milk and cornstarch in a small saucepan; stir until smooth. Place saucepan over medium heat; add remaining 1/2 teaspoon butter. Cook and stir until thickened; stir into vegetables.
3. 3 Strain and transfer 1/2 vegetables to a blender; blend until smooth then return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat; let sit before serving, about 5 minutes.

By cshrwd

Ingredients

• ✓ yellow bell pepper
• potato
• olive oil
• trout
• italian seasoning
• salt
• black pepper
• onion
• anchovy
• kalamata olive
• tomato
• caper
• flat leaf parsley
• white wine

Instructions

1. 1 Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
2. 2 While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
3. 3 Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

By IMANKAY

Ingredients

• ✓ yellow bell pepper
• garlic
• black pepper
• beef tenderloin steak
• olive oil cooking spray
• green bell pepper
• red bell pepper
• onion
• garlic
• beef bouillon granules
• red curry powder
• black pepper
• evaporated milk
• water

Instructions

1. 1 Mix 1 clove of crushed garlic and 1 teaspoon of crushed peppercorns together in a small bowl. Press a small amount of the mixture on both sides of the steaks.
2. 2 Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
3. 3 Cook the steaks 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). Remove the steaks to a serving platter and keep warm.
4. 4 Cook and stir the green, red, and yellow bell pepper strips, the onion, and 1 clove of minced garlic in a clean skillet sprayed with olive oil cooking spray over medium heat until onion is translucent, about 5 minutes; transfer vegetables to a bowl.
5. 5 Mix the beef bouillon granules, red curry powder, 1/2 teaspoon of crushed peppercorns, evaporated milk, and water into the skillet. Cook and stir over medium heat until the bouillon granules have dissolved.
6. 6 Continue to cook the sauce, stirring often, until reduced to 1/2 cup, about 10 minutes; stir in the bell pepper mixture and heat through.
7. 7 Spoon the sauce over the steaks to serve.

By CARMOMOF4

Ingredients

• ✓ yellow bell pepper
• penne pasta
• butter
• chicken breast
• blackened seasoning
• garlic
• red onion
• green bell pepper
• red bell pepper
• red pepper flakes
• curry powder
• salt
• pepper
• meatless spaghetti sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
2. 2 Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
3. 3 Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.

By Linda

Ingredients

• ✓ yellow bell pepper
• water
• brown rice
• ground beef
• onion
• garlic
• green bell pepper
• red bell pepper
• tomato sauce
• worcestershire sauce
• salt
• black pepper
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes.
3. 3 Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside.
4. 4 Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
5. 5 Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
6. 6 Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.

By MakeItHealthy