Type what you have

Ingredients

• ✓ red pepper
• beef top sirloin steak
• sugar snap pea
• broccoli floret
• bell pepper
• carrot
• garlic
• stir-fry sauce
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ red pepper
• sirloin tip roast
• soy sauce
• sherry
• sesame oil
• cornstarch
• brown sugar
• red chile pepper
• vegetable oil
• green onion

Instructions

1. 1 Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.
2. 2 In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.
3. 3 Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.
4. 4 In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.

By Kimber

Ingredients

• ✓ red pepper
• soy sauce
• cornstarch
• garlic
• sirloin steak
• vegetable oil
• broccoli floret
• onion
• water chestnut
• chicken broth
• peanut

Instructions

1. 1 Stir together soy sauce, cornstarch, garlic, and crushed red pepper in a non-metal bowl. Add steak and toss to coat. Cover the bowl and refrigerate for 20 minutes.
2. 2 Heat oil in a wok or large skillet over high heat. Stir-fry beef in hot oil until no longer pink, about 5 minutes. Add broccoli, onions, and water chestnuts; cook and stir for 2 minutes. Pour in broth and bring to a boil. Stir in peanuts; cook for 1 minute and serve hot.

By Allrecipes Member

Ingredients

• ✓ red pepper
• beef steak
• cornstarch
• soy sauce
• garlic
• sugar
• broccoli
• cornstarch
• vegetable oil
• onion
• seasoned rice vinegar

Instructions

1. 1 Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
2. 2 Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
3. 3 Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
4. 4 Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
5. 5 Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
6. 6 Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.

By Kikkoman

Ingredients

• ✓ red pepper
• water
• ketchup
• soy sauce
• cornstarch
• honey
• ginger
• vegetable oil
• green onion
• garlic
• shrimp

Instructions

1. 1 Stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger in a small bowl until combined. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir green onions and garlic in hot oil until fragrant, about 30 seconds. Stir in cooked shrimp; toss to coat with oil. Pour in ketchup mixture. Cook and stir until sauce is bubbly and thickened.

By FOODGU1

Ingredients

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

• ✓ red pepper
• vegetable oil
• egg
• cornstarch
• chicken thigh
• vegetable oil
• sugar
• soy sauce
• rice wine
• rice vinegar
• cornstarch
• green onion

Instructions

1. 1 Heat 4 cups vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a bowl until smooth; whisk in ½ cup cornstarch until no lumps remain. Add chicken; toss until evenly coated in batter.
3. 3 Lower chicken carefully into the hot oil in batches; fry until pieces turn golden brown and begin to float, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
4. 4 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add dried chiles; cook until color brightens, about 30 seconds. Add chicken; cook until turns a deep, golden brown, about 3 minutes.
5. 5 Whisk sugar, soy sauce, rice wine, rice wine vinegar, and 2 teaspoons cornstarch together in a small bowl. Stir into wok; boil until sauce thickens and is no longer cloudy, about 2 minutes. Garnish servings with green onions.

By joe harrington

Ingredients

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

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

• ✓ red pepper
• smoked sausage
• olive oil
• onion
• green pepper
• oregano
• parmesan cheese

Instructions

1. 1 Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
2. 2 Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
3. 3 Remove from heat, stir in Parmesan cheese.

By Hillshire FarmR Brand

Ingredients

• ✓ red pepper
• almond
• mayonnaise
• parmesan cheese
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
2. 2 Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

By HurdBird

Ingredients

• ✓ red pepper
• pizza crust dough
• olive oil
• garlic
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Roll out pizza dough to form a 10x16-inch sheet of dough. Cut sheet into 3/4-inch parallel strips. Then cut these strips in half, making about 24 pieces. Tie each strip into a knot and place them close together on a greased pan.
3. 3 Bake in the preheated oven until golden brown.
4. 4 Immediately transfer hot knots to a large bowl and drizzle with olive oil. Sprinkle with garlic, cheese, parsley, red pepper, and salt. Toss well and serve.

By Jimmbo

Ingredients

• ✓ red pepper
• pork sausage
• cumin
• garlic
• salt

Instructions

1. 1 In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

By Erika

Ingredients

• ✓ red pepper
• asparagus
• chicken broth
• mushroom
• angel hair pasta
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pasta according to package instructions.
2. 2 Heat olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
3. 3 Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

By S. Butters

Ingredients

• ✓ red pepper
• pork sparerib
• tomato paste
• worcestershire sauce
• golden syrup
• hot pepper sauce
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cover a roasting pan with aluminum foil and place ribs into the pan.
2. 2 Bake in the preheated oven for 20 minutes, turning ribs halfway through.
3. 3 While the ribs are cooking, stir tomato paste, Worcestershire sauce, golden syrup, and hot pepper sauce together in a bowl.
4. 4 Remove ribs from the oven and drain off fat. Drizzle sauce over ribs and bake for 30 minutes.
5. 5 Sprinkle red pepper and onion over ribs and continue to bake until meat pulls away easily from the bone, about 10 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Seafood Rick

Ingredients

• ✓ red pepper
• chicken thigh
• chicken drumstick
• onion
• red potato
• pork sausage
• italian seasoning
• chicken broth

Instructions

1. 1 Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
2. 2 Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.

By Campbell's Kitchen

Ingredients

• ✓ red pepper
• olive oil
• onion
• garlic
• lemon juice
• white wine
• clam sauce
• pasta

Instructions

1. 1 Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
2. 2 Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

By Nancy Nicholas

Ingredients

• ✓ red pepper
• cauliflower
• olive oil
• garlic
• hummus
• kalamata olive
• nutritional yeast
• zucchini

Instructions

1. 1 Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
3. 3 Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

By Elle

Ingredients

• ✓ red pepper
• rutabaga
• olive oil
• water
• butter
• garlic
• sage
• salt
• black pepper

Instructions

1. 1 Cut rutabaga into thin noodles using a spiralizer.
2. 2 Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
3. 3 Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

By France Cevallos

Ingredients

• ✓ red pepper
• broccolini
• olive oil
• red wine vinegar
• salt
• garlic powder
• oregano
• black pepper
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
3. 3 Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
4. 4 Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
5. 5 Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.

By France Cevallos

Ingredients

• ✓ red pepper
• olive oil
• chicken tender
• onion
• garlic
• water
• tomato
• chicken and herb rice
• basil
• parmesan cheese

Instructions

1. 1 Heat olive oil in large skillet over medium-high heat.
2. 2 Add chicken strips and cook until they are just done (4 to 6 minutes).
3. 3 Add onion, red pepper slices, and fresh garlic.
4. 4 Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
5. 5 Add water, tomatoes, and rice.
6. 6 Cover pan and continue cooking until mixture just comes to a boil.
7. 7 Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
8. 8 Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

By Uncle Ben's

Ingredients

• ✓ red pepper
• ground beef
• green pepper
• roasted red pepper and tomato soup
• water
• chili powder
• onion powder
• white rice
• corn
• tex-mex cheese blend

Instructions

1. 1 Heat large non-stick skillet over medium-high heat. Break up meat in skillet; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
2. 2 Add soup, water, chili powder, and onion powder; stir. Bring to a boil.
3. 3 Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.

By Campbell's Canada

Ingredients

• ✓ red pepper
• salt
• cumin
• olive oil
• chicken breast
• avocado
• tomato
• cucumber
• red onion
• cilantro
• lime juice

Instructions

1. 1 In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
2. 2 In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
3. 3 Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
4. 4 Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

By Avocados from Mexico

Ingredients

• ✓ red pepper
• pork baby back rib
• black pepper
• salt
• barbecue sauce
• porter beer

Instructions

1. 1 Cut ribs into 2- or 3-bone portions. Bring a large pot of water to a boil; season with pinch each salt, black pepper, and red pepper flakes. Add ribs; boil for 20 minutes. Drain; let sit about 30 minutes
2. 2 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Lightly coat ribs with barbecue sauce. Cook on the preheated grill until achieve a nice grilled look, 5 to 10 minutes per side. Transfer ribs to a slow cooker.
4. 4 Pour remaining barbecue sauce and 1 bottle beer over ribs; this should cover at least half the ribs. Cover slow cooker. Cook on High until meat is falling off the bone, about 3 hours, checking every hour or so; add more beer if needed to dilute sauce, stirring to ensure ribs are on top in sauce.

By Scotty

Ingredients

• ✓ red pepper
• firm tofu
• sesame oil
• cornstarch
• chipotle pepper
• apricot preserves
• vegetable broth
• ginger
• garlic

Instructions

1. 1 Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
2. 2 Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
5. 5 Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
6. 6 While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

By Chef Mo

Ingredients

• ✓ red pepper
• penne pasta
• spinach
• pepperoni
• cheddar cheese
• stuffed olive
• italian dressing
• garlic powder
• parmesan cheese

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 into a sieve, run under cold water, and drain well.
2. 2 Combine pasta, spinach, pepperoni, Cheddar cheese, olives, Italian dressing, crushed red peppers, and garlic powder in a large bowl. Mix well. Sprinkle with Parmesan cheese and toss again.
3. 3 Cover and refrigerate for at least 30 minutes before serving.

By SHORECOOK

Ingredients

• ✓ red pepper
• active dry yeast
• water
• sugar
• salt
• butter
• milk powder
• all-purpose flour
• egg
• onion
• butter

Instructions

1. 1 Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed.
2. 2 Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour.
3. 3 Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
5. 5 Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels.
6. 6 Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.

By Patty

Ingredients

• ✓ red pepper
• spaghetti squash
• avocado oil
• ground beef
• onion
• italian seasoning
• salt
• black pepper
• garlic powder
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
2. 2 Bake in the preheated oven until soft, about 45 minutes.
3. 3 While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
4. 4 Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
5. 5 Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

By Biondini

Ingredients

• ✓ red pepper
• artichoke heart
• spinach
• cream cheese
• sour cream
• romano cheese
• parmesan cheese
• garlic
• lemon juice
• garlic crouton

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
3. 3 Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

By Bethany Hunt

Ingredients

• ✓ red pepper
• brown sugar
• rice vinegar
• water
• fish sauce
• soy sauce
• garlic
• ginger
• vegetable oil
• chicken thigh
• green onion

Instructions

1. 1 Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
2. 2 Heat oil in a skillet over high heat. Add chicken; cook until golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
3. 3 Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

By cookingi

Ingredients

• ✓ red pepper
• linguine pasta
• olive oil
• butter
• garlic
• thyme

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR