Type what you have

Ingredients

• ✓ red pepper
• calabash gourd
• chana dal
• turmeric
• water
• cooking oil
• red chile pepper
• cumin seed
• ginger root
• garlic
• salt
• sugar

Instructions

1. 1 Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
2. 2 Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

By SUSMITA

Ingredients

• ✓ red pepper
• white vinegar
• garlic
• ginger paste
• yogurt
• salt
• black pepper
• beef chuck
• vegetable oil
• onion
• tomato
• water
• cilantro

Instructions

1. 1 Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
2. 2 Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
3. 3 Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

By Toast2U

Ingredients

• ✓ red pepper
• vegetable oil
• onion
• ground beef
• egg
• yogurt
• garlic
• ginger
• coriander
• salt
• cumin seed
• tomato sauce
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
3. 3 Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
4. 4 Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
5. 5 Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

By sommer

Ingredients

• ✓ red pepper
• tomato paste
• salt
• sugar
• garam masala
• cumin
• cilantro
• jalapeno pepper
• lemon juice
• coconut milk
• vegetable oil
• black mustard seed
• garlic
• shrimp
• cornstarch
• water

Instructions

1. 1 Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.
2. 2 Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown.
3. 3 Add shrimp, and cook until opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.

By DEBMCE4

Ingredients

• ✓ red pepper
• potato
• cooking oil
• black lentil
• chana dal
• mustard seed
• red chile pepper
• asafoetida powder
• onion
• green chile pepper
• curry leaf
• turmeric
• ginger root
• salt
• lime juice
• cilantro

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
2. 2 Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

By SUSMITA

Ingredients

• ✓ red pepper
• garam masala
• water
• salt
• turmeric
• fenugreek leaf
• fenugreek leaves
• spinach
• green chile pepper
• ginger-garlic paste
• onion
• clove
• black cardamom
• cinnamon stick
• cumin seed
• chicken
• cooking oil

Instructions

1. 1 Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
2. 2 Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

By SUSMITA

Ingredients

• ✓ red pepper
• salt
• black pepper
• turmeric
• sambar powder
• coriander
• garlic
• ginger
• onion
• green chile pepper
• curry leaf
• oil
• coconut
• water
• shrimp
• water
• black pepper
• salt

Instructions

1. 1 Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
2. 2 Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
3. 3 Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
4. 4 Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

By aggie889

Ingredients

• ✓ red pepper
• cilantro
• chickpea flour
• salt
• white sugar
• water
• potato
• coriander
• cumin
• tomato
• turmeric
• ginger
• onion
• asafoetida powder
• red chile pepper
• fennel seed
• mustard seed
• cumin seed
• peanut oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
2. 2 Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ red pepper
• cilantro
• garam masala
• salt
• sugar
• water
• tomato
• coriander
• cumin
• turmeric
• clove
• cumin seed
• red chile pepper
• ghee
• vegetable oil
• ginger root
• garlic
• onion
• red kidney bean

Instructions

1. 1 Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
2. 2 Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
3. 3 Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
4. 4 Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

By SUSMITA

Ingredients

• ✓ red pepper
• milk
• saffron
• onion
• vegetable oil
• salt
• water
• lemon juice
• yogurt
• green chile pepper
• tomato
• salt
• lamb chop
• mint
• cilantro
• ginger
• garlic
• onion
• cinnamon stick
• black cardamom pod
• clove
• cooking oil
• basmati rice

Instructions

1. 1 Gather all ingredients.
2. 2 Place basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
3. 3 Heat 1/4 cup oil in a large skillet over medium heat; add cloves, cardamom pods, and cinnamon sticks and cook in the hot oil until fragrant, about 1 minute. Add onions; cook and stir until onions are lightly browned, about 5 minutes. Stir garlic paste and ginger paste into onion mixture; cook until fragrant, about 1 minute. Sprinkle cilantro and mint over onion mixture and cook 1 minute more.
4. 4 Add lamb chops to the skillet; season with salt. Cook lamb until chops are browned on both sides, about 20 minutes.
5. 5 Stir in tomatoes, green chile peppers, and ground red pepper; continue cooking until oil begins to separate from the sauce, about 10 minutes. Add yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add some water as needed to keep mixture from getting too dry.
6. 6 Place rice, 7 ½ cups water, and 1 teaspoon salt in a saucepan; bring to a boil and simmer until rice is nearly done yet a little chewy, 10 to 15 minutes. Drain any excess water.
7. 7 Heat 1 tablespoon oil in a small skillet; add sliced onion and cook until lightly browned.
8. 8 Layer about ½ of the rice in the bottom of a deep pot with a lid. Spoon the lamb masala mixture over the rice. Spread fried onion over lamb masala. Top with remaining rice.
9. 9 Stir saffron and warm milk together in a small bowl; pour over top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
10. 10 Serve and enjoy!

By SUSMITA

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