Type what you have

Ingredients

• ✓ green bell pepper
• beef top sirloin steak
• soy sauce
• white sugar
• cornstarch
• ginger
• vegetable oil
• red onion
• tomato

Instructions

1. 1 Slice steak into 1/2-inch thick slices across the grain.
2. 2 Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
3. 3 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
4. 4 Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.
5. 5 Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.
6. 6 Stir everything together to mix and blend flavors, and serve.

By Kim

Ingredients

• ✓ green bell pepper
• sesame oil
• onion
• chicken
• soy sauce
• carrot
• celery
• red bell pepper
• pea pod
• white rice
• egg
• soy sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add onion and sauté until soft. Add cooked chicken and 2 tablespoons soy sauce; stir-fry for 5 to 6 minutes.
2. 2 Stir in carrots, celery, red bell pepper, pea pods, and green bell pepper; stir-fry for 5 minutes. Mix in cooked rice until thoroughly combined.
3. 3 Stir in scrambled eggs and 1/3 cup soy sauce; cook until heated through and serve hot.

By Sara

Ingredients

• ✓ green bell pepper
• vegetable oil
• chicken breast
• carrot
• red bell pepper
• garlic
• soy sauce
• cornstarch
• pineapple chunk
• vinegar
• brown sugar
• ginger

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
2. 2 Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

By VINEYIS

Ingredients

• ✓ green bell pepper
• soy sauce
• cooking sherry
• white sugar
• ginger
• cornstarch
• red pepper
• garlic powder
• chicken breast
• vegetable oil
• onion
• cashew

Instructions

1. 1 Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
2. 2 Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

By Laura

Ingredients

• ✓ green bell pepper
• oil
• egg
• green bean
• mushroom
• carrot
• egg noodle
• water
• soy sauce
• doubanjiang
• oyster sauce
• soy sauce
• sesame oil
• spring onion

Instructions

1. 1 Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
2. 2 Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
4. 4 Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
5. 5 Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

By pei

Ingredients

• ✓ green bell pepper
• beef filet
• vegetable oil
• onion
• garlic
• ginger root
• carrot
• beef broth
• cornstarch
• sugar
• soy sauce
• oyster sauce
• salt
• pepper

Instructions

1. 1 In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
2. 2 Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

By Marla

Ingredients

• ✓ green bell pepper
• cornstarch
• rice wine
• lemon juice
• soy sauce
• hot pepper sauce
• ginger
• garlic
• chicken breast
• sesame seed
• sesame oil
• vegetable oil
• mushroom
• green onion

Instructions

1. 1 To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
2. 2 In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
3. 3 To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
4. 4 Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

By Curlypurrs

Ingredients

• ✓ green bell pepper
• soy sauce
• sugar
• cornstarch
• rice wine
• green onion
• chicken breast
• garlic
• onion
• firm tofu
• water
• oyster sauce
• chili paste
• garlic

Instructions

1. 1 In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
2. 2 In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
3. 3 Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

By CYNTHEALIU

Ingredients

• ✓ green bell pepper
• water
• pineapple chunk
• white sugar
• white vinegar
• orange food color
• cornstarch
• self-rising flour
• vegetable oil
• cornstarch
• egg
• salt
• white pepper
• chicken breast
• vegetable oil

Instructions

1. 1 Combine 1 ½ cups water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan over medium heat; bring to a boil. Set aside.
2. 2 Whisk ¼ cup cornstarch and ¼ cup water together in a small bowl until smooth; stir into sauce, stirring continuously, until slightly thickened.
3. 3 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in remaining 1 ½ cups water to make a thick batter.
4. 4 Add chicken pieces; stir until well coated.
5. 5 Heat 1 quart oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden, about 10 minutes; transfer to paper towels to drain.
6. 6 Layer bell peppers, pineapple chunks, and chicken pieces on a platter; pour hot sweet and sour sauce over top.
7. 7 Serve hot and enjoy!

By LINDAHU

Ingredients

• ✓ green bell pepper
• sesame oil
• garlic
• black bean sauce
• salt
• chicken breast
• chicken bouillon
• water
• onion
• green onion
• soy sauce
• black pepper
• cornstarch
• water
• cilantro

Instructions

1. 1 Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
2. 2 Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

By Stephen

Ingredients

• ✓ green bell pepper
• pork chop
• hoisin sauce
• cornstarch
• hoisin sauce
• chicken broth
• cornstarch
• rice vinegar
• sugar
• red pepper flakes
• sesame oil
• garlic
• ginger root
• carrot
• water chestnut
• green onion

Instructions

1. 1 Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
2. 2 Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

By vchooch13

Ingredients

• ✓ green bell pepper
• sesame seed
• cornstarch
• red bell pepper
• pineapple
• onion
• aluminum foil
• garlic
• ginger
• soy sauce
• brown sugar
• pineapple juice
• rice vinegar
• ketchup
• water
• pork loin
• vegetable oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.
2. 2 Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.
5. 5 Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.
6. 6 Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

By lutzflcat

Ingredients

• ✓ green bell pepper
• rice
• bamboo shoot
• water chestnut
• baby corn
• onion
• carrot
• water
• chicken breast
• vegetable oil
• salt
• ginger
• sugar
• garlic
• chile oil
• hoisin sauce
• green onion
• soy sauce
• red pepper

Instructions

1. 1 Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
2. 2 Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
3. 3 Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
4. 4 Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

By Tracy Monroe

Ingredients

• ✓ green bell pepper
• sesame oil
• green onion
• peanut
• sugar
• rice wine
• soy sauce
• red bell pepper
• sichuan peppercorn
• red chile pepper
• garlic
• vegetable oil
• cornstarch
• sesame oil
• rice wine
• soy sauce
• shrimp
• chicken breast

Instructions

1. 1 Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
2. 2 Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
3. 3 Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.
4. 4 Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.

By JANHAR64

Ingredients

• ✓ green bell pepper
• green onion
• oyster sauce
• water
• cornstarch
• sugar snap pea
• broccoli
• soy sauce
• red pepper flakes
• green onion
• mushroom
• bamboo shoot
• vegetable oil
• water
• white rice
• soy sauce
• garlic
• onion
• new york strip steak

Instructions

1. 1 Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
2. 2 Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
4. 4 Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.

By jeanny07

Ingredients

• ✓ green bell pepper
• green onion
• garlic
• pineapple
• cayenne pepper
• peanut oil
• potato starch
• egg
• red food coloring
• potato starch
• salt
• white sugar
• ketchup
• white vinegar
• water
• pork loin
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ green bell pepper
• cornstarch
• pineapple chunk
• salt
• soy sauce
• ketchup
• apple cider vinegar
• white sugar
• water
• salt
• white sugar
• onion
• celery
• vegetable oil
• cornstarch
• vegetable oil
• green onion
• egg white
• white sugar
• salt
• soy sauce
• pork butt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
3. 3 Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
4. 4 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
5. 5 Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
6. 6 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
7. 7 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
8. 8 Stir in cooked pork, celery mixture, and pineapple chunks with juice.
9. 9 Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

By PAM_1

Ingredients

• ✓ green bell pepper
• sesame oil
• broccoli
• sesame seed

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ green bell pepper
• chicken thigh
• carrot
• onion
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

By Pam Wright

Ingredients

• ✓ green bell pepper
• ground beef
• onion
• tomato sauce
• macaroni

Instructions

1. 1 Cook pasta according to package directions. Drain.
2. 2 In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
3. 3 Serve sauce over pasta.

By Luann Charity

Ingredients

• ✓ green bell pepper
• turkey sausage
• farfalle pasta
• beef broth
• black 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.
2. 2 While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
3. 3 Toss pasta with sausage mixture and serve.

By Kristin

Ingredients

• ✓ green bell pepper
• onion
• olive oil
• chicken breast
• hummus
• lemon
• paprika

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
3. 3 Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
4. 4 Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DiGiovine

Ingredients

• ✓ green bell pepper
• red 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

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

• ✓ green bell pepper
• chicken breast
• onion
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
2. 2 Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
3. 3 Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
4. 4 Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

By diggler

Ingredients

• ✓ green bell pepper
• ground beef
• chili bean
• tomato
• onion

Instructions

1. 1 In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.

By LAMPBER

Ingredients

• ✓ green bell pepper
• beef cube steak
• onion
• water
• butter
• salt
• black pepper

Instructions

1. 1 Place cube steak, bell pepper, onion, and water in a skillet. Bring to a boil. Reduce heat to low, add butter, and season with salt and pepper. Simmer until cube steak, bell pepper, and onion are tender and most of the water is absorbed, 25 to 30 minutes.

By Yoly

Ingredients

• ✓ green bell pepper
• olive oil
• garlic
• onion
• salt
• portobello mushroom

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
2. 2 Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

By Georgia

Ingredients

• ✓ green bell pepper
• barbecue sauce
• pineapple chunk
• onion
• garlic
• chicken breast

Instructions

1. 1 In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. 2 Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. 3 Cover, and cook on Low for 8 to 9 hours.

By Jan Taylor

Ingredients

• ✓ green bell pepper
• elbow macaroni
• onion
• turkey sausage
• mushroom
• tomato

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.
2. 2 In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
3. 3 In same pot, cook sausage over medium heat until brown. Drain.
4. 4 Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

By Jennifer Atherton