Type what you have

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
• 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
• 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
• 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
• 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
• peanut oil
• garlic
• ginger root
• lemongrass
• coriander
• cumin
• chicken breast
• onion
• bok choy
• water
• coconut milk
• fish sauce
• cilantro

Instructions

1. 1 In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

By Adrienne Barnett

Ingredients

• ✓ red pepper
• rice noodle
• butter
• chicken breast
• vegetable oil
• egg
• sugar
• fish sauce
• white wine vinegar
• bean sprout
• green onion
• peanut
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
3. 3 Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
4. 4 Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
5. 5 Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
6. 6 Stir bean sprouts into wok and cook for 3 minutes.
7. 7 Serve topped with green onions, crushed peanuts, and a wedge of lemon.

By April

Ingredients

• ✓ red pepper
• sugar snap pea
• red bell pepper
• carrot
• broccoli
• onion
• garlic
• vegetable oil
• sake
• ginger
• sesame oil
• brown sugar
• honey
• soy sauce
• peanut butter
• vegetable broth
• cornstarch
• spaghetti

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. 3 Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

By cooking mama

Ingredients

• ✓ red pepper
• peanut
• parsley leaves
• coriander leaves
• green onion
• bean sprout
• fish sauce
• granulated sugar
• lime juice
• tomato ketchup
• chicken broth
• vegetable broth
• gingerroot
• garlic
• shrimp
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz

Ingredients

• ✓ red pepper
• red pepper flakes
• lime
• cilantro
• peanut
• scallion
• zucchini
• onion
• green bean
• carrot
• broccoli
• garlic
• ginger
• chicken breast
• canola oil
• red curry paste
• rice vinegar
• soy sauce
• brown sugar
• peanut butter
• water

Instructions

1. 1 Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2. 2 Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3. 3 Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4. 4 Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5. 5 Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6. 6 Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

By Jeannette

Ingredients

• ✓ red pepper
• jicama
• lime

Instructions

1. 1 Peel jicama; cut into French fry-sized sticks. Toss jicama with lime juice and cayenne pepper in a bowl to coat.

By caztoindy

Ingredients

• ✓ red pepper
• cod roe
• angel hair pasta
• butter
• heavy cream

Instructions

1. 1 Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
2. 2 Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
3. 3 Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

By HIDEHIDE

Ingredients

• ✓ red pepper
• sour cream
• mayonnaise
• garlic powder
• parsley

Instructions

1. 1 In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

By J