Type what you have

Ingredients

• ✓ red bell pepper
• shrimp
• pineapple slice
• red onion
• jalapeno pepper
• olive oil
• jerk seasoning
• cilantro
• brown rice
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
2. 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
3. 3 Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeño, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
4. 4 Roast in the preheated oven until shrimp are opaque, about 15 minutes.
5. 5 Sprinkle with cilantro and serve with brown rice and lime wedges.

By Jamie

Ingredients

• ✓ red bell pepper
• chicken breast
• paprika
• seasoned salt
• black pepper
• pineapple
• orange
• lemon
• spanish-style rice mix
• black bean soup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
2. 2 Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
3. 3 Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
4. 4 While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

By KRAZYKAT82

Ingredients

• ✓ red bell pepper
• banana
• green bell pepper
• yellow bell pepper
• cilantro
• green onion
• lime juice
• brown sugar
• ginger root
• olive oil
• habanero pepper
• salt

Instructions

1. 1 Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

By Michelle

Ingredients

• ✓ red bell pepper
• beef chuck pot roast
• green bell pepper
• onion
• onion
• garlic
• tomato paste
• red wine vinegar
• garlic powder
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

By NC baking girl

Ingredients

• ✓ red bell pepper
• cod
• potato
• onion
• egg
• caper
• garlic
• green olive
• raisin
• bay leaf
• tomato sauce
• olive oil
• water
• white wine

Instructions

1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Ingredients

• ✓ red bell pepper
• peach
• red onion
• cilantro
• lime juice
• garlic
• salt
• black pepper
• olive oil
• brown sugar
• jerk seasoning
• thyme
• rosemary
• seasoned salt
• pork tenderloin

Instructions

1. 1 Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
2. 2 Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

By Joan Heeg

Ingredients

• ✓ red bell pepper
• hot sauce
• cilantro
• pepper
• salt
• ginger root
• coconut milk
• fish stock
• half-and-half
• all-purpose flour
• corn kernel
• green onion
• celery
• carrot
• sweet potato
• margarine
• conch meat

Instructions

1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Ingredients

• ✓ red bell pepper
• chicken drumstick
• adobo seasoning
• sazon seasoning
• salt
• potato
• onion
• green bell pepper
• cilantro
• red wine
• olive oil
• garlic
• cumin
• oregano
• bay leaf

Instructions

1. 1 Wash chicken; pat dry. Place chicken in a large bowl; season with adobo seasoning, Sazón seasoning, and salt. Transfer chicken to a slow cooker; cover with potato slices.
2. 2 Combine onion, bell peppers, cilantro, wine, olive oil, garlic, cumin, and oregano in a blender; blend until puréed. Pour over chicken; add bay leaves. Cover slow cooker.
3. 3 Cook on Low until chicken easily falls off the bone, 6 to 8 hours.

By MarisLatinTwist

Ingredients

• ✓ red bell pepper
• cilantro
• green olive
• pea
• red pepper flakes
• bay leaf
• chicken broth
• tomato
• medium-grain rice
• tomato paste
• garlic
• onion
• green bell pepper
• olive oil
• adobo seasoning
• black pepper
• chicken thigh

Instructions

1. 1 Season chicken thighs with black pepper and adobo seasoning.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand

Ingredients

• ✓ red bell pepper
• white rice
• sazon seasoning
• chicken broth
• olive
• tomato sauce
• garlic
• caper
• black pepper
• cumin
• oregano
• recaito
• sofrito
• onion
• green bell pepper
• ham
• pork
• canola oil
• apple cider vinegar
• chicken thigh

Instructions

1. 1 Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
2. 2 Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
3. 3 Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
4. 4 Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

By Cheri Raxter

Ingredients

• ✓ red bell pepper
• tomato
• butter bean
• bay leaf
• allspice
• water
• ketchup
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• beef bouillon
• garlic
• thyme
• ginger root
• scallion
• yellow bell pepper
• green bell pepper
• onion
• habanero pepper
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Ingredients

• ✓ red bell pepper
• tilapia fillet
• olive oil
• coconut
• panko bread crumb
• milk
• egg
• lime juice
• cilantro
• red onion
• black bean
• pineapple
• mango
• cayenne pepper
• fennel seed
• black pepper
• salt
• coriander
• ginger
• allspice
• cumin
• curry powder
• paprika

Instructions

1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

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
• spinach
• ricotta cheese
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
2. 2 In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

By CANDLELADY9AH

Ingredients

• ✓ red bell pepper
• bacon
• chicken
• green onion
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
2. 2 Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

By Vickie_Clavette

Ingredients

• ✓ red bell pepper
• chicken breast
• fat free dressing
• green bell pepper
• zucchini

Instructions

1. 1 Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. 2 Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. 3 Grill chicken and veggies over medium heat.

By Rachel

Ingredients

• ✓ red bell pepper
• pineapple
• honey mustard
• chicken breast
• sandwich roll

Instructions

1. 1 Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.

By Jenny

Ingredients

• ✓ red bell pepper
• baking potato
• chicken breast
• onion
• celery
• barbecue sauce

Instructions

1. 1 Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
2. 2 In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
3. 3 Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

By SerenaBloom

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
• eggplant
• yellow bell pepper
• zucchini
• onion
• vegetable oil
• teriyaki sauce

Instructions

1. 1 Brush vegetables with oil to coat.
2. 2 Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. 3 Preheat grill for high heat.
4. 4 Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

By Maryellen

Ingredients

• ✓ red bell pepper
• penne pasta
• olive oil
• red onion
• garlic
• yellow bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. 2 Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

By Donna Lasater

Ingredients

• ✓ red bell pepper
• tuna
• parsley
• olive oil
• caper
• garlic
• salt
• black pepper
• seashell pasta

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente.
2. 2 In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
3. 3 Drain pasta. Toss immediately with tuna mixture.

By Christine L

Ingredients

• ✓ red bell pepper
• green bell pepper
• onion
• mushroom
• chicken
• salad dressing mix
• flour tortilla

Instructions

1. 1 Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2. 2 Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3. 3 Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

By APIED

Ingredients

• ✓ red bell pepper
• eggplant
• olive oil
• portobello mushroom
• garlic
• mayonnaise
• focaccia bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. 3 Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. 4 Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.
5. 5 Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

By CHRIS M

Ingredients

• ✓ red bell pepper
• shrimp
• mint
• lemon juice
• lemon zest
• olive oil
• salt
• black pepper
• fettuccini pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
2. 2 In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
3. 3 Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

By Dondre'

Ingredients

• ✓ red bell pepper
• red onion
• button mushroom
• olive oil
• seafood seasoning
• boudin sausage
• hot dog bun
• brown mustard

Instructions

1. 1 Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
4. 4 Place boudin in hot dog buns, top with mustard, and serve with vegetables.

By Soup Loving Nicole

Ingredients

• ✓ red bell pepper
• water
• cashew
• nutritional yeast
• onion powder
• salt
• garlic powder

Instructions

1. 1 Combine water, cashews, bell pepper, nutritional yeast, onion powder, salt, and garlic powder in a blender; blend until completely smooth. Transfer to a saucepan.
2. 2 Heat over low heat until warm, about 5 minutes.

By Kylee Melo RD

Ingredients

• ✓ red bell pepper
• butter
• salmon
• vegetable oil
• yellow bell pepper
• garlic
• lemon

Instructions

1. 1 In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
2. 2 In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
3. 3 In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

By Eliza

Ingredients

• ✓ red bell pepper
• ground beef
• garlic
• onion
• tomato
• cheddar cheese
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
3. 3 Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
4. 4 Bake in preheated oven 30 minutes.

By CHEFDADDYO