Type what you have

Ingredients

• ✓ red bell pepper
• russet potato
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Drain. Cool, then cut into a 1/2-inch dice.
2. 2 Combine potatoes, onion, and bell peppers in a bowl; drizzle in vegetable oil and gently stir until evenly coated. Transfer mixture to resealable plastic freezer bags; store in the freezer.
3. 3 To prepare, cook frozen potato mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

By STRIKER

Ingredients

• ✓ red bell pepper
• water
• yellow rice mix
• olive oil
• onion
• shrimp
• green bell pepper
• sweet and spicy seafood seasoning
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
2. 2 Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
3. 3 Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

By Mandy Blizzard

Ingredients

• ✓ red bell pepper
• eggplant
• vegetable broth
• olive oil
• onion
• garlic
• salt
• black pepper
• tomato

Instructions

1. 1 Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.
2. 2 Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.
4. 4 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.
5. 5 Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.

By Barbara Sauermann

Ingredients

• ✓ red bell pepper
• watermelon
• cucumber
• onion
• pineapple juice
• lemon juice
• mint
• honey
• olive oil
• ginger
• jalapeno pepper
• mint leaf

Instructions

1. 1 Reserve 20 small watermelon cubes for garnish.
2. 2 Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.
3. 3 Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

By Julia

Ingredients

• ✓ red bell pepper
• mayonnaise
• tomato paste
• red onion
• green bell pepper
• lemon juice
• salt
• russet potato
• olive oil
• salt

Instructions

1. 1 Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
3. 3 Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
4. 4 Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
5. 5 Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

By 6kids3cats

Ingredients

• ✓ red bell pepper
• vegetable oil
• onion
• green bell pepper
• yellow bell pepper
• garlic
• quinoa
• vegetable broth
• tomato puree
• tomato
• italian seasoning

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. 2 Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

By CHEESEWEASEL

Ingredients

• ✓ red bell pepper
• chickpea
• green bell pepper
• canola oil
• red potato
• chorizo
• onion
• garlic
• paprika
• salt
• sherry

Instructions

1. 1 Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
4. 4 Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
5. 5 Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
6. 6 Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.

By Pete Zaria

Ingredients

• ✓ red bell pepper
• ziti pasta
• olive oil
• onion
• garlic
• kielbasa sausage
• sauerkraut
• mustard
• cayenne pepper
• white wine
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley and heat through.
3. 3 Toss ziti with kielbasa and sauerkraut mixture and serve immediately.

By MOLSON7

Ingredients

• ✓ red bell pepper
• tomato
• white rice
• tomato sauce
• chicken broth
• corn
• bacon
• onion
• black olive
• salsa
• chili powder
• cumin

Instructions

1. 1 Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

By suept

Ingredients

• ✓ red bell pepper
• mussel
• shrimp
• squid
• olive oil
• chicken
• garlic
• tomato
• long-grain white rice
• saffron
• paprika
• green pea

Instructions

1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

By Dell

Ingredients

• ✓ red bell pepper
• margarine
• onion
• garlic
• paprika
• caraway seed
• marjoram
• pork tenderloin
• water
• tomato paste
• beef bouillon
• sauerkraut

Instructions

1. 1 Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
2. 2 Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

By michellew

Ingredients

• ✓ red bell pepper
• olive oil
• onion
• garlic
• potato
• green bell pepper
• zucchini
• tomato
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
2. 2 Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
3. 3 Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

By Allrecipes Member

Ingredients

• ✓ red bell pepper
• olive oil
• onion
• garlic
• tomato
• cauliflower
• vegetable broth
• tomato paste
• cumin
• paprika
• oregano
• ancho chile powder
• salt
• pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
2. 2 Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
3. 3 Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

By JenEats

Ingredients

• ✓ red bell pepper
• kohlrabi
• cabbage
• carrot
• green bell pepper
• green bean
• parsley
• chicken broth
• white sugar
• paprika
• salt
• black pepper
• sour cream
• horseradish

Instructions

1. 1 Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.

By Coffey, M

Ingredients

• ✓ red bell pepper
• shrimp
• olive oil
• saffron thread
• chicken broth
• olive oil
• chorizo sausage
• yellow onion
• garlic
• arborio rice
• green pea
• salt
• paprika
• cayenne pepper

Instructions

1. 1 Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
2. 2 Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
5. 5 Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
6. 6 Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
7. 7 Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
8. 8 Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
9. 9 Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• water
• rice
• olive oil
• onion
• garlic
• green bell pepper
• tomato
• vegetable broth
• paprika
• salt
• turmeric
• pea
• artichoke heart

Instructions

1. 1 Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
3. 3 Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

By chefcs

Ingredients

• ✓ red bell pepper
• olive oil
• chicken thigh
• salt
• smoked sausage
• sweet onion
• garlic
• medium-grain white rice
• paprika
• turmeric
• cayenne pepper
• saffron
• sherry
• chicken broth
• tomato
• pea

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.
2. 2 Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.
3. 3 Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
4. 4 Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn the pressure regulator to 'venting' and release remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.
6. 6 Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.

By Diana71

Ingredients

• ✓ red bell pepper
• beef sirloin
• all-purpose flour
• paprika
• cayenne pepper
• white pepper
• olive oil
• bacon fat
• water
• beef base
• onion
• garlic
• tomato paste
• red pepper paste
• shallot
• sour cream

Instructions

1. 1 Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
2. 2 Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
5. 5 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
6. 6 Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

By Adrienne Boswell

Ingredients

• ✓ red bell pepper
• lemon
• sea scallop
• shrimp
• clam
• salt
• saffron thread
• pea
• tomato
• long grain rice
• water
• green bell pepper
• shrimp
• calamari ring
• garlic
• onion
• chicken thigh
• olive oil

Instructions

1. 1 Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Sear chicken thighs, skin-side down, in hot oil until golden brown on both sides, about 5 minutes. Remove chicken thighs to a plate and set aside.
2. 2 Stir onion and garlic into drippings in the skillet. Cook and stir until onion is softened and translucent, about 1 minute. Add calamari, small shrimp, and bell peppers; cook and stir for 2 minutes.
3. 3 Stir in water, rice, tomatoes, peas, saffron, and salt until well combined. Return chicken thighs to the skillet; simmer over medium-high heat for 15 minutes, stirring frequently to make sure rice does not stick.
4. 4 Decoratively nestle clams and jumbo shrimp into rice-chicken mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place scallops into paella. Continue simmering, covered, until rice is tender and scallops are firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

By Desi Carrimko

Ingredients

• ✓ red bell pepper
• pimento
• green olive
• red wine vinegar
• water
• butter
• beef stew meat
• pepper
• salt
• cumin
• oregano
• paprika
• paprika
• all-purpose flour
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
2. 2 Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
3. 3 Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
4. 4 Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
5. 5 Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

By thedailygourmet

Ingredients

• ✓ red bell pepper
• lemon
• flat leaf parsley
• mussel
• shrimp
• green pea
• tomato
• squid
• black pepper
• salt
• saffron
• thyme
• white wine
• chicken broth
• arborio rice
• chicken breast
• chorizo
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

By Christine L

Ingredients

• ✓ red bell pepper
• baking soda
• all-purpose flour
• yogurt
• egg
• russet potato
• cayenne pepper
• bay leaf
• black pepper
• salt
• paprika
• tomato
• parsley leaf
• parsley stem
• celery
• yellow onion
• carrot
• olive oil
• ground pork
• ground beef

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Transfer meat mixture to a large baking pan.
4. 4 Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
5. 5 Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
6. 6 Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
7. 7 Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

By no_fun_at_all

Ingredients

• ✓ red bell pepper
• apple cider vinegar
• caper
• black olive
• carrot
• pea
• chicken broth
• roasted red pepper
• tomato
• short-grain brown rice
• garlic
• parsley
• onion
• chorizo
• chicken thigh
• olive oil
• saffron
• turmeric
• red pepper
• paprika
• salt

Instructions

1. 1 Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
2. 2 Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
3. 3 Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

By Mariposa

Ingredients

• ✓ red bell pepper
• chorizo sausage
• shrimp
• onion
• olive oil
• lemon
• chicken stock
• flat leaf parsley
• bay leaf
• saffron
• short-grain white rice
• red pepper flakes
• garlic
• olive oil
• chicken breast
• black pepper
• salt
• oregano
• paprika
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
3. 3 Add chicken and stir to coat. Cover and refrigerate until needed.
4. 4 Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
5. 5 Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
6. 6 While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
7. 7 Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
8. 8 Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
9. 9 Enjoy!

By mls

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