Type what you have

Ingredients

• ✓ green bell pepper
• sausage
• spaghetti sauce
• onion
• hoagie roll

Instructions

1. 1 Gather all ingredients.
2. 2 Place Italian sausage links, spaghetti sauce, green pepper, and onion into a slow cooker; mix until well combined.
3. 3 Cover and cook on Low for 6 hours. Serve on hoagie rolls.

By JELLYKO

Ingredients

• ✓ green bell pepper
• fusilli pasta
• tomato
• onion
• mushroom
• fat free dressing

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
2. 2 Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.

By Rhonda

Ingredients

• ✓ green bell pepper
• vermicelli pasta
• tomato
• black olive
• red onion
• salad seasoning mix
• italian dressing

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
3. 3 Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

By Stephanie Carroll

Ingredients

• ✓ green bell pepper
• rotini pasta
• salad dressing
• caesar salad dressing
• parmesan cheese
• red bell pepper
• red onion

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

By Redwun

Ingredients

• ✓ green bell pepper
• pasta
• salad dressing
• salad seasoning mix
• cherry tomato
• red bell pepper
• yellow bell pepper
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

Ingredients

• ✓ green bell pepper
• bow-tie pasta
• black olive
• tomato
• yellow bell pepper
• cucumber
• celery
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
2. 2 Toss pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
3. 3 Pour Italian-style dressing over pasta mixture; toss to coat.
4. 4 Chill salad for 20 minutes before serving.

By slopez5084

Ingredients

• ✓ green bell pepper
• pork chop
• olive oil
• onion
• mushroom
• pasta sauce
• tomato
• white wine
• garlic
• italian seasoning
• basil
• mozzarella cheese

Instructions

1. 1 Brown chops on both sides in a large skillet over medium-high heat. Transfer to a slow cooker.
2. 2 Heat olive oil in the same skillet over medium heat. Cook onion in hot oil until browned. Stir in mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft. Stir in pasta sauce, diced tomatoes, and white wine. Season with garlic, Italian seasoning, and basil. Pour sauce over pork chops in the slow cooker.
3. 3 Cook on Low for 7 to 8 hours. To serve, place a mozzarella slice over each chop and cover with sauce.

By Sneakyteaky

Ingredients

• ✓ green bell pepper
• rigatoni pasta
• olive oil
• red bell pepper
• cherry tomato
• garlic
• salt
• pepper
• basil
• parsley
• oregano
• asiago cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

By YORKIDOLL

Ingredients

• ✓ green bell pepper
• pine nut
• red leaf lettuce
• green leaf lettuce
• goat cheese
• black pepper
• rosemary
• balsamic vinegar
• basil pesto
• kalamata olive
• red onion
• red bell pepper
• yellow teardrop tomato
• red teardrop tomato
• chickpea
• salt
• garlic flavored olive oil
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Ingredients

• ✓ green bell pepper
• chicken stock
• green bean
• three bean salad
• tomato sauce
• tomato
• zucchini
• red bell pepper
• garlic
• onion
• celery
• carrot
• butter
• olive oil
• elbow macaroni
• bay leaf
• black pepper
• salt
• oregano
• basil
• thyme
• parsley
• celery seed
• garlic powder
• onion powder
• italian seasoning

Instructions

1. 1 Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
4. 4 Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

By styx1017

Ingredients

• ✓ green bell pepper
• red bell pepper
• yellow bell pepper
• cucumber
• parsley
• feta cheese
• olive oil

Instructions

1. 1 In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

By barbzal

Ingredients

• ✓ green bell pepper
• macaroni
• onion
• carrot
• mayonnaise
• ranch salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Rinse with cold water and place in large bowl.
2. 2 Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

By Debbie Sims

Ingredients

• ✓ green bell pepper
• honeydew melon
• grape tomato
• vegetable oil
• lemon juice
• sugar
• basil
• black pepper

Instructions

1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

Ingredients

• ✓ green bell pepper
• onion
• tomato
• celery
• cheddar cheese
• chili powder
• salt
• white bread

Instructions

1. 1 Preheat your oven's broiler.
2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Ingredients

• ✓ green bell pepper
• barbecue sauce
• tempeh
• vegetable oil
• red bell pepper
• onion
• kaiser roll

Instructions

1. 1 Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2. 2 Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3. 3 Spoon the tempeh mixture onto kaiser rolls, and serve.

By JENNX

Ingredients

• ✓ green bell pepper
• olive oil
• sesame oil
• yellow bell pepper
• red bell pepper
• red onion
• garlic
• salt
• black pepper

Instructions

1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Ingredients

• ✓ green bell pepper
• cucumber
• red onion
• tomato
• vegetable oil
• white wine vinegar
• mustard
• mustard seed
• mustard powder
• hot pepper sauce

Instructions

1. 1 Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
2. 2 Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

By CHRISTYJ

Ingredients

• ✓ green bell pepper
• pasta sauce
• olive oil
• garlic
• red bell pepper
• onion
• roast beef
• provolone cheese
• hoagie bun

Instructions

1. 1 Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
2. 2 In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
3. 3 To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
4. 4 Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

By RAG

Ingredients

• ✓ green bell pepper
• olive oil
• red onion
• garlic
• salt
• pepper
• tomato

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2. 2 Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

By jacqueline senouci

Ingredients

• ✓ green bell pepper
• black-eyed pea
• celery
• red onion
• onion
• vegetable oil
• white sugar
• apple cider vinegar
• garlic
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
2. 2 Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
3. 3 Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

By Melissa

Ingredients

• ✓ green bell pepper
• tri-color pasta
• cucumber
• banana pepper
• jalapeno pepper
• colby cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until slightly firm, about 8 minutes. Drain, rinse with cold water until cool; drain and set aside.
2. 2 Combine cucumbers, bell peppers, banana peppers, jalapeños, and cheese in a bowl; add dressing and pasta and toss to coat.

By Erecka

Ingredients

• ✓ green bell pepper
• ground turkey
• taco seasoning mix
• salad green
• herb
• tortilla chip
• mexican cheese blend
• onion
• salsa
• sour cream

Instructions

1. 1 Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
2. 2 Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

By Chris Heins

Ingredients

• ✓ green bell pepper
• white rice
• dill pickle
• black olive
• onion
• salt
• raisin
• tomato juice
• shrimp
• mayonnaise

Instructions

1. 1 Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
2. 2 Mix shrimp and mayonnaise into the mixture, toss lightly and serve.

By Wilma Scott

Ingredients

• ✓ green bell pepper
• red bell pepper
• tomato
• celery
• bean sprout
• onion
• salad dressing

Instructions

1. 1 In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.

By COLVIN

Ingredients

• ✓ green bell pepper
• carrot
• tomato soup
• white sugar
• white vinegar
• canola oil
• mustard
• worcestershire sauce
• celery
• green onion

Instructions

1. 1 Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
2. 2 In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

By TIA_DAWN

Ingredients

• ✓ green bell pepper
• bacon
• onion
• black-eyed pea
• tomato
• water
• salt
• cumin
• mustard
• chili powder
• curry powder
• pepper
• sugar

Instructions

1. 1 Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
2. 2 Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
3. 3 Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

By CHEFSTEFANIE

Ingredients

• ✓ green bell pepper
• chicken
• celery
• almond
• onion
• pimento pepper
• salt
• lemon juice
• mayonnaise
• swiss cheese
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
3. 3 Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

By NORMAG

Ingredients

• ✓ green bell pepper
• cauliflower
• red onion
• cheddar cheese
• bacon
• salad dressing
• white sugar

Instructions

1. 1 Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon.
2. 2 Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated.

By TAMATHAK

Ingredients

• ✓ green bell pepper
• tempeh
• buffalo wing sauce
• vegetable oil
• blue cheese
• cilantro
• celery
• red onion
• greek yogurt
• pita pocket

Instructions

1. 1 Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
2. 2 Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
3. 3 Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
4. 4 Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

By tschieggm

Ingredients

• ✓ green bell pepper
• sugar
• white wine vinegar
• vegetable oil
• onion
• celery
• green bean
• lima bean
• kidney bean
• pinto bean
• pimento

Instructions

1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White