Type what you have

Ingredients

• ✓ bell pepper
• canola oil
• chicken style seitan
• garlic
• onion
• pineapple
• pineapple juice
• brown sugar
• cider vinegar
• soy sauce
• cornstarch

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
2. 2 Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.

By LITTLEBOO1982

Ingredients

• ✓ bell pepper
• sesame oil
• chicken breast
• salt
• black pepper
• sweet onion
• teriyaki sauce
• chicken broth
• sweet onion
• garlic powder
• cashew
• asian hot sauce
• pineapple
• swiss cheese

Instructions

1. 1 Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
2. 2 Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
3. 3 Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
4. 4 Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.

By MELANKAY

Ingredients

• ✓ bell pepper
• sesame seed
• sesame oil
• pineapple chunk
• garlic
• vegetable oil
• salt
• chicken bouillon granules
• soy sauce
• cornstarch
• vinegar
• sweet rice wine
• white sugar
• water
• all-purpose flour
• cornstarch
• water
• egg white
• chicken breast
• black pepper
• salt
• cornstarch
• soy sauce
• egg yolk

Instructions

1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru

Ingredients

• ✓ bell pepper
• cauliflower
• ground beef
• tomato sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

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
• water
• barley
• refried bean
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ bell pepper
• millet
• water
• vegetable bouillon
• tomato
• black bean

Instructions

1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Ingredients

• ✓ bell pepper
• olive oil
• onion
• venison steak
• onion and mushroom soup mix
• water
• all-purpose flour

Instructions

1. 1 Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

By Jessica New Alford

Ingredients

• ✓ bell pepper
• penne pasta
• pea
• cheddar cheese
• bacon
• onion
• plain greek yogurt

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 pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Ingredients

• ✓ bell pepper
• fennel
• olive oil
• thyme
• turkey sausage
• shallot
• orecchiette pasta
• tomato paste
• garlic
• basil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
3. 3 Roast in the preheated oven until tender, 8 to 10 minutes.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
6. 6 Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

By Christopher Stolworthy

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
• vegetable oil
• onion
• celery
• corn kernel
• millet
• quinoa
• salt
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
3. 3 Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

By whittothewhit

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
• cooking spray
• fajita seasoning mix
• chicken breast
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
3. 3 Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By smlchng70

Ingredients

• ✓ bell pepper
• saltine cracker
• green onion
• egg
• mayonnaise
• dijon mustard
• blue crabmeat
• seafood seasoning
• black pepper
• bread crumb
• canola oil

Instructions

1. 1 Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
2. 2 Put bread crumbs on a plate. Coat patties with bread crumbs.
3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

By John Houghton

Ingredients

• ✓ bell pepper
• cooking spray
• chorizo
• corn kernel
• ground beef
• spanish rice
• mexican cheese blend
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees (190 degrees C). Spray an 8- or 9-inch square baking dish with cooking spray, and set aside. Finely chop pepper tops, and set aside.
2. 2 Heat a large nonstick skillet over medium-high. Cook chorizo and corn until corn begins to turn golden and chorizo begins to brown about 5 minutes. Add ground beef and cook until browned, about 10 minutes.
3. 3 Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops to the skillet. Cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Stuff peppers equally with rice mixture and arrange in the prepared baking dish. Add 2 tablespoons water to the baking dish and cover tightly with foil.
4. 4 Bake until peppers are tender, about 45 minutes. Remove and discard the foil. Sprinkle peppers evenly with remaining 1/4 cup cheese. Continue to bake until the cheese melts, about 2 minutes.

By Knorr

Ingredients

• ✓ bell pepper
• olive oil
• onion
• garlic
• black bean
• cornmeal
• cumin
• paprika
• cayenne pepper
• chili powder
• salsa

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

By BandE

Ingredients

• ✓ bell pepper
• pizza dough
• olive oil
• chicken breast
• garlic
• chili powder
• salt
• sweet onion
• salsa
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Roll or pull pizza dough to desired shape and spread on a large baking sheet or pizza stone. Prick with a fork.
3. 3 Bake in the preheated oven until firm, about 8 minutes.
4. 4 Meanwhile, heat oil in a large skillet over medium heat. Add chicken; cook and stir for 5 minutes. Stir in garlic, chili powder, and salt until incorporated. Add onion and bell peppers; cook until onions are translucent and peppers are tender, about 5 minutes. Remove from the heat.
5. 5 Use a slotted spoon to remove chicken and vegetable mixture from the skillet and spread over the pre-baked crust. Spoon salsa over top and sprinkle with Monterey Jack cheese.
6. 6 Return to the oven and bake until crust is golden brown and cheese is bubbling, 15 to 18 minutes.

By 5Tami2

Ingredients

• ✓ bell pepper
• evaporated milk
• yellow grits
• chicken broth
• butter
• cheddar cheese
• bacon
• shrimp
• taco seasoning mix
• hot sauce

Instructions

1. 1 Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
3. 3 Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
4. 4 Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

By thedailygourmet

Ingredients

• ✓ bell pepper
• naan
• olive oil
• mushroom
• tomato
• red onion
• basil
• oregano
• red pepper flakes
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place both naan onto a large rimmed baking sheet; brush 1 tablespoon oil over each.
3. 3 Bake in the preheated oven until lightly toasted, 5 to 10 minutes.
4. 4 Meanwhile, stir mushrooms, tomato, bell pepper, onion, basil, oregano, and pepper flakes together in a bowl. Stir in garlic and remaining 1 tablespoon oil.
5. 5 Remove naan from the oven. Spread mozzarella cheese over top, then add vegetable mixture. Return to the oven and bake until cheese is melted and vegetables are cooked through, 10 to 15 minutes.

By ashleyschrantz

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
• sesame oil
• smoked sausage
• ginger
• garlic
• stir-fry sauce
• broccoli
• instant jasmine rice
• sesame seed
• green onion

Instructions

1. 1 Heat sesame oil in a skillet over medium-high heat. Add sliced sausage and cook for 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
2. 2 Mix in broccoli, bell peppers, and stir-fry sauce. Cook until heated through, about 4 minutes.
3. 3 Snip 1 inch of the corner of the rice pouch, and cook rice in the microwave for 90 seconds.
4. 4 Fluff rice and place a scoop onto a plate. Top with sausage stir-fry and garnish with sesame seeds and green onions.

By thedailygourmet

Ingredients

• ✓ bell pepper
• olive oil
• lemon juice
• chili powder
• cumin
• onion powder
• garlic salt
• black pepper
• cayenne pepper
• onion
• mahi mahi fillet

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. 2 Stir olive oil, lemon juice, chili powder, cumin, onion powder, garlic salt, black pepper, and cayenne together in a bowl.
3. 3 Spread bell peppers and onion on the prepared sheet pan. Pour 1/2 the marinade over vegetables; toss until well coated.
4. 4 Roast vegetables in the preheated oven for 10 minutes.
5. 5 While vegetables are cooking, place mahi mahi in a bowl and cover with remaining marinade; toss until well coated. Let sit for 10 minutes.
6. 6 Remove vegetables from the oven and set mahi mahi pieces on top. Return to the oven and cook until fish is cooked through and flakes easily with a fork, about 12 more minutes.

By Tammy Lynn

Ingredients

• ✓ bell pepper
• ground beef
• hot sausage
• onion
• all-purpose flour
• salt
• oregano
• black pepper
• spaghetti sauce
• mixed vegetable
• crescent roll dough
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cook and stir ground beef, sausage, onion, and bell pepper in a large skillet over medium heat until meat is completely browned and crumbled, 7 to 10 minutes. Drain grease from the skillet and return to the heat.
3. 3 Stir flour, salt, oregano, and pepper into the skillet. Pour in spaghetti sauce and add mixed vegetables. Bring to a simmer and cook for 5 minutes. Transfer mixture to the prepared baking dish.
4. 4 Roll crescent dough into a flat layer. Place dough over beef mixture and sprinkle Cheddar cheese over top.
5. 5 Bake in the preheated oven until dough is golden and cheese is melted, about 30 minutes.

By Michele

Ingredients

• ✓ bell pepper
• fettuccine noodle
• olive oil
• green onion
• garlic
• asparagus
• italian seasoning
• shrimp
• tomato
• green chile
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
3. 3 Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
4. 4 Serve sauce over fettuccine and garnish with Parmesan cheese.

By TerryMac

Ingredients

• ✓ bell pepper
• spaghetti squash
• olive oil
• parsley
• oregano
• chicken thigh
• broccoli
• spinach
• mushroom
• basil
• onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
3. 3 Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
4. 4 When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.
5. 5 Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.

By Cindi Garrett

Ingredients

• ✓ bell pepper
• vegetable oil
• onion
• garlic
• ground beef
• tomato
• beef broth
• chili powder
• tomato paste
• cumin
• oregano
• salt
• cayenne pepper
• red kidney bean
• black bean

Instructions

1. 1 Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
2. 2 Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
3. 3 Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
4. 4 Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

By Kristen

Ingredients

• ✓ bell pepper
• green cabbage
• black bean
• corn
• carrot
• cilantro
• sour cream
• cilantro
• green onion
• lime
• garlic
• kosher salt
• cayenne pepper

Instructions

1. 1 Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.
2. 2 Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend.
3. 3 Pour dressing over cabbage mixture and toss to coat evenly.

By The Sea Salt

Ingredients

• ✓ bell pepper
• vegetable oil
• onion
• chicken breast
• water
• taco seasoning mix
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat. Stir in onion and bell pepper; cook and stir until onion softened and translucent, about 5 minutes. Transfer vegetables to a plate.
2. 2 Add chicken to skillet, adding more oil if needed; sauté until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and sticks to chicken, and chicken is fully cooked, 3 to 5 minutes.
3. 3 Serve chicken and vegetables in tortillas.

By Suzie Clymer