Type what you have

Ingredients

• ✓ red pepper
• avocado
• mayonnaise
• ciabatta roll
• olive oil
• provolone cheese
• spinach
• turkey breast

Instructions

1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
2. 2 Preheat a panini sandwich press.
3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Ingredients

• ✓ red pepper
• rotini pasta
• red onion
• mozzarella cheese
• artichoke heart
• salami
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• mayonnaise
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Ingredients

• ✓ red pepper
• olive oil
• sweet onion
• pizza dough
• garlic
• cream cheese
• mozzarella cheese
• romano cheese

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
3. 3 Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
4. 4 Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

By Philadelphia

Ingredients

• ✓ red pepper
• submarine sandwich roll
• pepper jack cheese
• rotisserie chicken
• red onion
• bacon
• spinach
• guacamole
• butter
• dill pickle

Instructions

1. 1 Preheat panini maker to medium-low.
2. 2 Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
3. 3 Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
4. 4 Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

By Bibi

Ingredients

• ✓ red pepper
• almond
• chicken
• celery
• salt
• black pepper
• mayonnaise
• cilantro
• honey
• sesame oil
• ginger root
• mandarin orange

Instructions

1. 1 Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
2. 2 Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
3. 3 Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

By Patricia Wensley

Ingredients

• ✓ red pepper
• multigrain flour tortilla
• hummus
• chicken breast
• feta cheese
• spinach
• cooking spray

Instructions

1. 1 Heat a panini maker.
2. 2 Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
3. 3 Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

By Lacey Keath

Ingredients

• ✓ red pepper
• chicken broth
• quinoa
• lemon
• cranberry
• red onion
• basil

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
2. 2 Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

By manella

Ingredients

• ✓ red pepper
• vegetable oil
• onion
• garlic
• ginger root
• chicken broth
• carrot
• celery
• snow pea
• shrimp
• rice vermicelli
• soy sauce
• black pepper

Instructions

1. 1 In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

By Lindsay Perejma

Ingredients

• ✓ red pepper
• cheddar cheese
• chive
• cream cheese
• dill pickle juice
• mayonnaise
• hot pepper sauce
• black pepper

Instructions

1. 1 Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
2. 2 Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

By TNCOLLEGEGIRL

Ingredients

• ✓ red pepper
• water
• kosher salt
• sugar
• soy sauce
• shrimp
• lemon juice
• soy sauce
• sesame oil
• cayenne pepper
• garlic
• yellow pepper
• orange pepper
• cilantro

Instructions

1. 1 To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
4. 4 Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

By Kikkoman

Ingredients

• ✓ red pepper
• bacon
• ham
• corn
• canning jar
• cherry tomato
• monterey jack cheese
• salad green
• tortilla strip
• salsa

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook bacon in a large skillet over medium-high heat until crisp. Drain on a paper-towel lined plate. Crumble when cool.
3. 3 Meanwhile, spread ham, peppers, and corn in separate sections on the prepared baking sheet.
4. 4 Bake in the preheated oven 10 minutes, tossing halfway through.
5. 5 Layer corn in bottom of Mason jar; top with cherry tomatoes, ham, bell peppers, cheese, and mixed greens. Top with bacon and tortilla strips.
6. 6 Serve with salsa or dressing.

By Farmland

Ingredients

• ✓ red pepper
• mayonnaise
• yellow mustard
• bacon
• cheddar cheese
• dill pickle relish
• pepperoncini
• salt
• turkey

Instructions

1. 1 Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

By The Copes

Ingredients

• ✓ red pepper
• mayonnaise
• parmesan cheese
• soy sauce
• lime
• salt
• black pepper
• egg
• celery

Instructions

1. 1 Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
2. 2 Stir eggs and celery into the mayonnaise mixture until well coated.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled before serving.

By stephinitely

Ingredients

• ✓ red pepper
• corn
• red wine vinegar
• cilantro
• white sugar
• olive oil
• cumin
• red pepper flake
• chili powder
• ginger

Instructions

1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Ingredients

• ✓ red pepper
• black pepper
• salt
• sour cream
• vegetable broth
• parsley
• garlic
• cucumber
• honey
• mint
• lime juice
• lime zest
• lemon juice
• green onion
• red bell pepper
• roma tomato
• watermelon
• watermelon

Instructions

1. 1 For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
2. 2 For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
3. 3 For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
4. 4 To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

By thehungryscientist

Ingredients

• ✓ red pepper
• red onion
• water
• rotini pasta
• tuna
• celery
• sun-dried tomato
• feta cheese
• parsley
• basil
• caper
• vinaigrette salad dressing

Instructions

1. 1 Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
3. 3 Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

By JARRIE

Ingredients

• ✓ red pepper
• rotelle pasta
• egg
• tuna
• cheddar cheese
• celery
• onion
• lima bean
• mayonnaise
• lemon
• paprika
• salt

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 and cool.
2. 2 In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

By Laurie & Roger

Ingredients

• ✓ red pepper
• avocado
• cherry tomato
• mango
• salad green
• romaine lettuce
• red onion
• green onion
• lime
• olive oil
• sugar
• cumin
• salt
• black pepper

Instructions

1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Ingredients

• ✓ red pepper
• sushi rice
• water
• rice vinegar
• sugar
• cream cheese
• salt
• cooking spray
• soy sauce
• sesame oil
• ahi tuna
• cucumber
• green onion
• avocado
• black sesame seed

Instructions

1. 1 Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
2. 2 While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
3. 3 Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 (5-inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
4. 4 Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
5. 5 Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.

By Darcy Lenz

Ingredients

• ✓ red pepper
• olive oil
• chicken breast
• salt
• black pepper
• olive oil
• white vinegar
• soy sauce
• ginger
• brown sugar
• garlic
• sesame seed
• mixed salad greens
• cherry tomato
• red onion
• mandarin orange

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Ingredients

• ✓ red pepper
• ✓ red pepper
• soy sauce
• shrimp
• parsley
• rice paper
• rice vermicelli noodle
• green onion
• mint leaves
• cilantro
• carrot
• romaine lettuce
• black pepper
• salt
• garlic
• rice vinegar
• olive oil
• parsley

Instructions

1. 1 Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
2. 2 Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
3. 3 Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
4. 4 Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
5. 5 Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

By Allrecipes Magazine

Ingredients

• ✓ red pepper
• cayenne pepper
• basil
• black pepper
• salt
• sweet corn
• olive oil
• cayenne pepper
• italian seasoning
• salt
• white sugar
• black pepper
• garlic
• water
• olive oil
• red wine vinegar
• mayonnaise

Instructions

1. 1 Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and pinch of cayenne pepper in a medium bowl until thick and creamy. Cover dressing with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until light golden brown and toasted, about 15 minutes.
3. 3 Transfer corn to a large bowl; stir in red peppers until combined. Pour and stir enough dressing into corn mixture until completely coated; season with salt and black pepper.
4. 4 Stir in basil and pinch of cayenne pepper.

By John Mitzewich

Ingredients

• ✓ red pepper
• olive oil
• garlic
• onion
• sun-dried tomato
• caper
• oregano
• tomato
• kalamata olive

Instructions

1. 1 In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

By Giuseppe Morabito

Ingredients

• ✓ red pepper
• olive oil
• garlic
• tomato sauce
• thyme
• italian seasoning
• basil
• oregano
• salt
• brown sugar

Instructions

1. 1 Stir the olive oil, garlic, tomato sauce, red pepper, thyme, Italian seasoning, basil, oregano, salt, and brown sugar together in a saucepan over low heat; simmer, stirring occasionally, for 45 minutes. Refrigerate overnight before using.

By Essanaye

Ingredients

• ✓ red pepper
• spaghetti
• basil
• lemon juice
• olive oil
• garlic
• salt
• olive oil
• sugar snap pea
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
3. 3 Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

By averynmartin

Ingredients

• ✓ red pepper
• linguine pasta
• olive oil
• butter
• garlic
• thyme

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR

Ingredients

• ✓ red pepper
• onion
• garlic
• olive oil
• tomato
• tomato paste
• water
• italian seasoning
• basil
• sugar
• red wine

Instructions

1. 1 In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

By Cathy

Ingredients

• ✓ red pepper
• olive oil
• garlic
• navy bean
• artichoke heart
• black pepper
• salt
• romano cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Ingredients

• ✓ red pepper
• olive oil
• garlic
• anchovy paste
• salt
• broccoli rabe
• olive oil
• pine nut
• lemon

Instructions

1. 1 Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
2. 2 Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
3. 3 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
4. 4 Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
5. 5 Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

By Brian Genest

Ingredients

• ✓ red pepper
• roma tomato
• basil
• garlic
• olive oil
• oregano
• salt
• black pepper
• bread

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine tomatoes, basil, garlic, 1 tablespoon olive oil, oregano, pepper flakes, salt, and black pepper in a bowl; add more olive oil to coat salsa, if needed. Set aside for 10 minutes.
3. 3 Slice bread into ½-inch-thick slices; arrange on a baking sheet in a single layer.
4. 4 Broil in the preheated broiler until lightly browned, about 1 minute per side.
5. 5 Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.

By Ada