Type what you have

Ingredients

• ✓ bell pepper
• vegan mayonnaise
• agave nectar
• white vinegar
• broccoli
• carrot
• red onion
• raisin
• walnut

Instructions

1. 1 Mix vegan mayonnaise, agave nectar, and vinegar together in a large bowl until well blended. Add broccoli, carrots, red onion, bell peppers, raisins, and walnuts and toss to coat.
2. 2 Place in the refrigerator for at least 2 hours before serving.

By Alex

Ingredients

• ✓ bell pepper
• cherry tomato
• garlic
• olive oil
• balsamic glaze
• basil
• burrata cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Ingredients

• ✓ bell pepper
• chicken breast
• jalapeno pepper
• green onion
• mayonnaise
• cottage cheese
• cherry

Instructions

1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Ingredients

• ✓ bell pepper
• coconut oil
• corn
• salt
• black pepper
• refried bean
• brown rice
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ bell pepper
• shrimp
• avocado
• tomato
• yellow tomato
• green onion top
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Cut shrimp into 2 or 3 pieces and place in a large bowl. Add avocados, red and yellow tomatoes, bell pepper, green onion, cilantro, and lime juice; mix until well combined. Season with salt and pepper. Refrigerate for at least 15 minutes before serving.

By La AfroCubana

Ingredients

• ✓ bell pepper
• lentil
• onion
• egg
• bread crumb
• mozzarella cheese
• garlic
• olive oil
• salt
• black pepper
• cornmeal
• olive oil

Instructions

1. 1 Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
2. 2 Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
3. 3 Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
4. 4 Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
5. 5 Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

By karkar

Ingredients

• ✓ bell pepper
• red pepper flakes
• black pepper
• salt
• sugar
• cumin
• red wine vinegar
• paprika
• bay leaf
• picante sauce
• chicken stock
• chorizo sausage
• black bean
• garlic
• onion
• celery
• carrot
• olive oil
• rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Ingredients

• ✓ bell pepper
• butter
• herb blend
• cracker
• thyme
• tarragon
• parsley
• parmigiano-reggiano cheese
• cream cheese
• creme fraiche
• sugar
• cayenne pepper
• black pepper
• kosher salt
• all-purpose flour
• egg
• garlic
• salt
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
2. 2 Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
3. 3 While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
4. 4 Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
5. 5 Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
6. 6 Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
7. 7 Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
8. 8 Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

By John Mitzewich

Ingredients

• ✓ bell pepper
• olive oil
• onion
• garlic
• tomato
• vegetable broth
• pepper
• red pepper flakes
• rice
• peanut butter
• peanut

Instructions

1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

By DRUMNWRITE

Ingredients

• ✓ bell pepper
• mint
• couscous
• orange juice
• chicken broth
• chickpea
• orange zest
• salt
• raisin
• zucchini
• red onion
• olive oil
• allspice
• coriander
• cardamom
• cayenne pepper
• clove
• ginger
• cumin

Instructions

1. 1 Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.
2. 2 Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

By BenevolentEmpress

Ingredients

• ✓ bell pepper
• cauliflower
• ground beef
• tomato sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

Ingredients

• ✓ bell pepper
• pizza crust dough
• hummus
• broccoli
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 475 degrees C (220 degrees C).
2. 2 Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3. 3 Bake in the preheated oven until the crust is golden brown and cheese is melted in the center, 10 to 15 minutes. Slice and serve.

By POODLEMOLUC

Ingredients

• ✓ bell pepper
• bacon
• onion
• cabbage

Instructions

1. 1 Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

By Contented Home-maker

Ingredients

• ✓ bell pepper
• egg
• salt
• black pepper

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.

By Chef Lizzie

Ingredients

• ✓ bell pepper
• water
• barley
• refried bean
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ bell pepper
• millet
• water
• vegetable bouillon
• tomato
• black bean

Instructions

1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Ingredients

• ✓ bell pepper
• olive oil
• onion
• venison steak
• onion and mushroom soup mix
• water
• all-purpose flour

Instructions

1. 1 Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

By Jessica New Alford

Ingredients

• ✓ bell pepper
• penne pasta
• pea
• cheddar cheese
• bacon
• onion
• plain greek yogurt

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 pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Ingredients

• ✓ bell pepper
• green bell pepper
• white sugar
• vinegar
• pectin
• red pepper flakes

Instructions

1. 1 Place bell peppers in the bowl of a food processor; pulse until finely chopped. Transfer to a strainer; drain well. This is key to your success.
2. 2 Meanwhile, inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Immerse jars in boiling water or sterilize using the dishwasher; keep hot until jelly is ready.
3. 3 Combine bell peppers, white sugar, vinegar, pectin, and pepper flakes in a large pot. Bring to a rolling boil over high heat while stirring constantly; boil for 1 minute. A rolling boil is one that does not stop when stirred. Remove jelly from heat.
4. 4 Ladle jelly into hot, sterilized jars, filling to within ½ inch of the top. The last jar may not be full. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Fill a large stockpot halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot and let cool. The jelly will be somewhat loose. Refrigerate and use within 1 to 2 weeks.

By Darcy Perreault-Acker

Ingredients

• ✓ bell pepper
• fennel
• olive oil
• thyme
• turkey sausage
• shallot
• orecchiette pasta
• tomato paste
• garlic
• basil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
3. 3 Roast in the preheated oven until tender, 8 to 10 minutes.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
6. 6 Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

By Christopher Stolworthy

Ingredients

• ✓ bell pepper
• cream cheese
• cheddar cheese
• chili powder
• corn chip

Instructions

1. 1 Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
2. 2 Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

By cluelesspanda

Ingredients

• ✓ bell pepper
• country sausage
• english muffin
• onion
• cheddar cheese
• egg
• milk
• basil
• black pepper

Instructions

1. 1 Cook ground sausage in a large skillet over medium-high heat, stirring often, until browned and cooked through, about 5 minutes. Drain excess grease.
2. 2 Spread English muffin pieces over the bottom of a 9x13-inch baking dish. Layer cooked sausage, onions, bell peppers, and Cheddar cheese over English muffin pieces.
3. 3 Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Uncover casserole and bake in the preheated oven until casserole is set and eggs are cooked, about 35 minutes. Check by inserting a knife. Let cool for 15 minutes before eating.

By MommaBean3

Ingredients

• ✓ bell pepper
• vegetable oil
• onion
• celery
• corn kernel
• millet
• quinoa
• salt
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
3. 3 Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

By whittothewhit

Ingredients

• ✓ bell pepper
• egg
• bacon
• cheddar cheese
• onion
• mushroom
• black pepper
• paprika
• garlic powder
• salt

Instructions

1. 1 Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
2. 2 Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

By Stephanie Dodson

Ingredients

• ✓ bell pepper
• cream-style corn
• corn
• cheddar cheese
• egg
• butter
• all-purpose flour
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
2. 2 Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

By Jeff Harrell

Ingredients

• ✓ bell pepper
• olive oil
• onion
• mushroom
• garlic
• zucchini
• halibut steak
• basil
• salt
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
3. 3 Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
4. 4 Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

By LITTLEASTA

Ingredients

• ✓ bell pepper
• macaroni
• cheese
• turkey sausage
• onion
• basil

Instructions

1. 1 Follow the recipe for Creamy Macaroni and Cheese .
2. 2 Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ bell pepper
• meatball
• barbecue sauce
• pineapple
• onion
• garlic powder

Instructions

1. 1 Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.

By Tammy Lynn

Ingredients

• ✓ bell pepper
• cooking spray
• fajita seasoning mix
• chicken breast
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
3. 3 Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By smlchng70

Ingredients

• ✓ bell pepper
• saltine cracker
• green onion
• egg
• mayonnaise
• dijon mustard
• blue crabmeat
• seafood seasoning
• black pepper
• bread crumb
• canola oil

Instructions

1. 1 Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
2. 2 Put bread crumbs on a plate. Coat patties with bread crumbs.
3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

By John Houghton