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Primavera Noodles
Dinner

Primavera Noodles

4.4

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

By BECKARIAH

Mexican Beans and Rice
Dinner

Mexican Beans and Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen

Corn and Green Pepper Salad
Dinner American

Corn and Green Pepper Salad

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
  2. 2 Fill a large bowl with cold water and ice.
  3. 3 Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
  4. 4 Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

By LynneW

CAMPBELL'S® One-Pan Taco Skillet
Dinner

CAMPBELL'S® One-Pan Taco Skillet

4.2

Prep
5 min
Cook
18 min
Total
23 min

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

Grammy's Comfort Meatloaf
Dinner

Grammy's Comfort Meatloaf

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
  3. 3 Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

By MaBell

2-Bean Chili
Dinner

2-Bean Chili

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
  2. 2 Add tomato juice and beans and heat through.
  3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Layered Pea Salad
Dinner American

Layered Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
  3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
  4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Instant Pot® Supreme Pizza Chicken Breast
Dinner

Instant Pot® Supreme Pizza Chicken Breast

Prep
5 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil. Sprinkle Italian seasoning over chicken breasts and add to the hot oil. Cook chicken until browned, about 2 minutes per side. Turn the pot off. Pour in chicken broth.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 5 minutes for pressure to build.
  3. 3 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a serving plate. Drain the pot.
  4. 4 Select the Saute function again and add Italian sausage. Cook and crumble sausage into small pieces, about 2 minutes. Add bell pepper, mushrooms, and onion. Cook until sausage is brown, about 2 minutes. Add pizza sauce and olives. Cook for 4 minutes, stirring continually.
  5. 5 Spoon sauce over chicken on the serving plate and top with mozzarella cheese.

By Soup Loving Nicole

Baked Penne
Dinner Italian

Baked Penne

4.7

Prep
5 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir beef, onions, and peppers in the hot skillet until beef is browned and crumbly, 5 to 7 minutes.
  3. 3 Stir in spaghetti sauce, 3/4 cup cooking creme, and 1/2 cup mozzarella: cook and stir until mozzarella is melted, 2 to 3 minutes. Mix in cooked pasta until evenly coated.
  4. 4 Spoon pasta mixture into a 2-quart casserole dish. Top with remaining cooking creme and mozzarella. Cover the dish with aluminum foil.
  5. 5 Bake in the preheated oven for 15 minutes. Remove the foil and continue baking until heated through, about 5 more minutes.

By Philadelphia

Air Fryer Shrimp Fajitas
Dinner Mexican

Air Fryer Shrimp Fajitas

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place shrimp into a bowl and sprinkle 2 teaspoons fajita seasoning over top. Drizzle with 1 tablespoon oil and toss to combine.
  3. 3 Place bell pepper and onion strips into a second bowl and sprinkle remaining seasoning over top. Drizzle with remaining 2 tablespoons oil and stir to combine.
  4. 4 Place vegetables in the basket of the preheated air fryer and cook for 12 minutes, shaking halfway through the cook time. Transfer mixture to a large bowl.
  5. 5 Place shrimp in the basket of the air fryer and cook for 5 minutes. Flip and cook for 3 minutes more.
  6. 6 Divide vegetables among tortillas and top with shrimp.

By Soup Loving Nicole

Ali's Stuffed Green Peppers
Dinner American

Ali's Stuffed Green Peppers

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
  3. 3 Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
  4. 4 Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
  5. 5 Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
  6. 6 Bake in preheated oven until heated through, about 30 minutes.

By Ali Milligan

Turkey Pot Pie With Mayonnaise
Dinner

Turkey Pot Pie With Mayonnaise

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a large bowl, mix together the turkey, carrots, green beans, celery, green pepper, Cheddar cheese, garlic, dill, salt, and mayonnaise until thoroughly combined. Spread the filling out into a 9x12-inch baking dish.
  3. 3 In a separate bowl, cut the flour and shortening together with a pastry cutter until the mixture looks like crumbs; stir in water, 1 tablespoon at a time, just until the dough holds together. On a floured surface, roll the dough out to a rectangle slightly larger than the baking dish. Place the dough over the filling so that the edge of the crust fits over the edge of the dish. Cut several slits in the dough with a sharp knife; cover the dish with foil.
  4. 4 Bake in the preheated oven until the crust is browned and the filling is bubbly, about 40 minutes.

By Jennifer P

Quick Sloppy Joe Stew
Dinner

Quick Sloppy Joe Stew

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan.
  2. 2 Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well.
  3. 3 Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

By lutzflcat

Sweet Potato Shepherd's Pie
Dinner

Sweet Potato Shepherd's Pie

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In pot of boiling water, cook potatoes for about 15 minutes or until tender.
  3. 3 Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
  4. 4 In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
  5. 5 Stir in flour and cook, stirring, for 1 minute.
  6. 6 Add stock to skillet; bring to a boil.
  7. 7 Add peas, corn, carrots, and remaining ground pepper.
  8. 8 Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  9. 9 Bake in the preheated oven for about 15 minutes or until bubbly around edges.

By Yves Veggie Cuisine

Mexican Tortilla Chicken Casserole
Dinner

Mexican Tortilla Chicken Casserole

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
  3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
  4. 4 Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
  5. 5 Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
  6. 6 Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.

By sbmclemore

Slow Cooker Chicken Gumbo with Shrimp
Dinner

Slow Cooker Chicken Gumbo with Shrimp

4.6

Prep
15 min
Cook
365 min
Total
380 min

Instructions

  1. 1 Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
  2. 2 Place tomatoes, chicken, broth, green pepper, onion, celery, garlic, Cajun seasoning, black pepper, and cayenne pepper into the prepared slow cooker. Stir gently with a wooden spoon or rubber scraper to combine.
  3. 3 Cover and cook on Low for 6 hours.
  4. 4 Remove the lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and continue cooking on Low until shrimp is opaque, about 3 minutes more. Serve over cooked rice.

By Reynolds KitchensR

Chicken Pasta - Shannon Style
Dinner

Chicken Pasta - Shannon Style

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
  2. 2 Heat 3 tablespoons olive oil in a skillet over medium heat. Whisk together the egg and water in a bowl. Place bread crumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. Place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on paper towels.
  3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until vegetables are tender.
  4. 4 In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.

By SPHIPPS44

Mediterranean Fish Soup
Dinner

Mediterranean Fish Soup

4.4

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Place broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper into a slow cooker. Cook on Low until vegetables are crisp-tender, 4 to 4 1/2 hours.
  2. 2 Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.

By CORWYNN DARKHOLME

Ham and Cheesy Potato Dinner
Dinner American

Ham and Cheesy Potato Dinner

4.3

Prep
10 min
Cook
300 min
Total
310 min

Instructions

  1. 1 Coat slow cooker with cooking spray.
  2. 2 Combine potatoes, Cheddar and Monterey Jack cheese, cream of celery soup, and sour cream in the prepared slow cooker; place ham on top. Cover slow cooker.
  3. 3 Cook on Low for 5 to 6 hours. Stir well before serving.

By CMDKQB

Klupskies (Polish Burgers)
Dinner European

Klupskies (Polish Burgers)

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in white bread pieces until evenly distributed. Form the mixture into 4 patties.
  2. 2 Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

By Brandi Rose

School Cafeteria Spaghetti
Dinner American

School Cafeteria Spaghetti

4.3

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
  2. 2 Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
  3. 3 Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
  4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is browned, about 10 minutes.

By Michelle Marcos

Easy Grilled Shrimp Fajitas
Dinner Mexican

Easy Grilled Shrimp Fajitas

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place bell pepper strips, onion, and jalapeño slices into a large bowl. Add 2 teaspoons fajita seasoning and olive oil. Stir until evenly combined.
  3. 3 Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined.
  4. 4 Place vegetable mixture in a grill basket and cook in the preheated grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove the basket from the grill.
  5. 5 Place tortillas on the grill and toast for 2 minutes. Divide filling between tortillas and serve hot.

By Soup Loving Nicole

Soba Noodle Veggie Bowl
Dinner Japanese

Soba Noodle Veggie Bowl

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  2. 2 Meanwhile, combine soy sauce, oyster sauce, and mirin in a small bowl. Set aside.
  3. 3 Heat olive oil in a skillet over medium-high heat. Add bell pepper, onion, and green beans and saute until softened but still crisp, 2 to 3 minutes. Add soba noodles and toss with the cooked vegetables. Mix in soy sauce mixture and cook for an additional 1 to 2 minutes. Add baby spinach and cook until desired doneness, 2 to 3 minutes. Serve in a bowl.

By Diana71

Veggie Mexican Layered Casserole
Dinner

Veggie Mexican Layered Casserole

Prep
30 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
  3. 3 Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
  4. 4 Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
  5. 5 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
  6. 6 Remove from oven and let stand for 10 minutes before serving.

By Jamie Justice Yost

Beef Stew with Dumplings
Dinner

Beef Stew with Dumplings

4.4

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 In a bowl, toss cubed beef with flour to coat.
  2. 2 Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  3. 3 Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  4. 4 In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

By carolj

Black Bean and Veggie Enchiladas
Dinner Mexican

Black Bean and Veggie Enchiladas

4.8

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
  2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
  3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
  4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
  5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso