Type what you have

Ingredients

• ✓ red bell pepper
• mayonnaise
• bread
• deli ham
• provolone cheese

Instructions

1. 1 Spread mayonnaise onto one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper onto one slice, then top with the remaining slice, mayonnaise-side down.
2. 2 Heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich. Reduce the heat to medium and cook for 3 to 4 minutes. Flip the sandwich, replace the pan and cans, and cook until cheese is melted, 3 to 4 more minutes.

By Jacquita

Ingredients

• ✓ red bell pepper
• green 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

• ✓ red bell pepper
• basil
• spread
• garlic
• spinach
• mozzarella cheese

Instructions

1. 1 Combine basil, buttery spread, and garlic in the bowl of a food processor or blender; pulse until almost smooth.
2. 2 Spread 2 slices bread with buttery basil spread; top with spinach, roasted pepper, mozzarella, and remaining bread slices.
3. 3 To cook in a panini press: Preheat a panini press according to the manufacturer's instructions. Add sandwich; cook until golden and crisp, according to the manufacturer's instructions, 3 to 5 minutes. Repeat with remaining sandwich.

By Country Crock

Ingredients

• ✓ red bell pepper
• mayonnaise
• cream cheese
• solid white tuna
• carrot
• black pepper

Instructions

1. 1 Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red bell pepper; season with pepper.

By Joan

Ingredients

• ✓ red bell pepper
• butter
• onion
• garlic
• chicken broth
• heavy cream
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Sauté red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.
3. 3 Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. ]
4. 4 Transfer to a blender and purée until smooth.
5. 5 Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.

By Judi

Ingredients

• ✓ red bell pepper
• penne pasta
• broccoli
• artichoke heart
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
2. 2 In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.

By Kerenza

Ingredients

• ✓ red bell pepper
• shrimp
• red onion
• cilantro
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended. Transfer to a small bowl.
2. 2 Stir in mayonnaise; season with salt and black pepper. Cover and refrigerate until cold, about 30 minutes.

By kapes13

Ingredients

• ✓ red bell pepper
• corn
• zucchini
• cucumber
• tomato
• red onion
• salad dressing

Instructions

1. 1 Husk corn; slice kernels from cobs.
2. 2 Combine corn, zucchini, cucumber, tomato, onion, and bell pepper in a large bowl; pour dressing over top and toss to coat. Refrigerate until chilled, at least 1 hour.

By Kathleen White

Ingredients

• ✓ red bell pepper
• macaroni
• green bell pepper
• celery
• green onion
• olive oil
• mayonnaise
• vegetable soup mix

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water until cool; transfer to a large serving bowl.
2. 2 Stir bell peppers, celery, green onions, and olive oil into macaroni; mix until well combined. Stir in mayonnaise and soup mix until incorporated.
3. 3 Chill pasta salad in the refrigerator before serving, 2 to 3 hours.

By Samantha

Ingredients

• ✓ red bell pepper
• hot sausage
• onion
• olive oil
• salt
• pepper
• olive oil
• sandwich roll

Instructions

1. 1 Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
2. 2 Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
3. 3 Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
4. 4 Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

By carina

Ingredients

• ✓ red bell pepper
• ground beef
• green bell pepper
• yellow onion
• red onion
• tomato paste
• water
• red pepper flakes
• torpedo roll

Instructions

1. 1 Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
2. 2 Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

By pukanopolis

Ingredients

• ✓ red bell pepper
• angel hair pasta
• sesame oil
• soy sauce
• balsamic vinegar
• chili oil
• white sugar
• sesame seed
• green onion

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 angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Ingredients

• ✓ red bell pepper
• red potato
• garlic
• olive oil
• salt
• pepper
• balsamic vinegar
• olive oil
• oregano

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
3. 3 Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
4. 4 Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
5. 5 Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
6. 6 Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
7. 7 Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
8. 8 Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

By Holly

Ingredients

• ✓ red bell pepper
• barbecue sauce
• rice vinegar
• vegetable oil
• corn kernel
• green onion
• white bean
• salt
• black pepper

Instructions

1. 1 Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• corn
• cheddar cheese
• salad dressing
• green bell pepper
• red onion
• milk
• black pepper
• corn chip

Instructions

1. 1 Mix corn, Cheddar cheese, salad dressing, bell peppers, onion, milk, and black pepper together in a bowl. Fold corn chips into salad just before serving to retain crunch.

By Melinda Konowitz

Ingredients

• ✓ red bell pepper
• macaroni
• ranch dressing
• black olive
• mayonnaise
• garlic powder
• adobo seasoning
• black pepper
• solid white tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Cool completely, about 30 minutes. Transfer to a large bowl.
2. 2 Combine ranch dressing, 2 tablespoons reserved olive juice, mayonnaise, garlic powder, adobo seasoning, and black pepper in a small bowl.
3. 3 Pour dressing over macaroni; stir in olives, tuna, and bell pepper until well combined.
4. 4 Cover the bowl with plastic wrap; chill in the refrigerator until serving.

By Paula

Ingredients

• ✓ red bell pepper
• farfalle pasta
• asparagus
• olive oil
• red onion
• green bell pepper
• mushroom
• grape tomato
• crawfish tail
• vinaigrette salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
3. 3 Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

By Linda

Ingredients

• ✓ red bell pepper
• zucchini
• eggplant
• salt
• olive oil
• black pepper
• whole-grain baguette
• basil pesto
• mozzarella
• tomato

Instructions

1. 1 Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
4. 4 Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
5. 5 Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

By Suzy729

Ingredients

• ✓ red bell pepper
• orzo pasta
• pea
• cucumber
• red onion
• artichoke heart
• tomato
• red wine vinegar
• salad seasoning mix
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
3. 3 Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
4. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

By FrackFamily5 CACT

Ingredients

• ✓ red bell pepper
• eggplant
• italian seasoning
• salt
• olive oil
• sugar
• balsamic vinegar
• garlic
• cream cheese
• cilantro

Instructions

1. 1 Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
2. 2 Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
3. 3 Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
4. 4 Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
5. 5 Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

By Traveling Pans

Ingredients

• ✓ red bell pepper
• water
• bay scallop
• olive oil
• salt
• cilantro
• mango
• olive
• avocado
• lemon

Instructions

1. 1 Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
2. 2 Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
3. 3 Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
4. 4 Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

By maplewood

Ingredients

• ✓ red bell pepper
• penne pasta
• carrot
• kale
• cherry tomato
• cucumber
• black olive
• shallot
• salad dressing
• mayonnaise

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 well.
2. 2 Combine pasta, carrots, kale, cherry tomatoes, cucumber, bell pepper, olives, and shallot in a bowl. Combine Greek dressing and mayonnaise in a separate bowl; drizzle over salad and mix until well combined.

By CookingWithShelia

Ingredients

• ✓ red bell pepper
• shrimp
• pineapple
• avocado
• red onion
• cilantro
• lime
• serrano pepper
• garlic
• salt
• pepper

Instructions

1. 1 Toss shrimp, bell pepper, pineapple, avocado, red onion, cilantro, lime juice, serrano, garlic, salt, and black pepper together in a glass or ceramic bowl until thoroughly combined. Cover the bowl with plastic wrap; refrigerate for 1 hour.

By KIERSA

Ingredients

• ✓ red bell pepper
• sweet corn
• kale
• salt
• pineapple juice
• olive oil
• salsa
• cajun seasoning
• garlic powder
• onion powder
• salt

Instructions

1. 1 Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
2. 2 Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
3. 3 Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

By KatieTries2Cook

Ingredients

• ✓ red bell pepper
• chicken
• celery
• red onion
• mayonnaise
• sour cream
• feta cheese
• dill weed
• salt
• black pepper

Instructions

1. 1 Mix chicken, celery, and red onion together in a serving bowl.
2. 2 Stir mayonnaise, sour cream, feta cheese, and dill together in a separate bowl. Pour over chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed.
3. 3 Serve immediately, or refrigerate until serving.

By CHELC44

Ingredients

• ✓ red bell pepper
• rotini pasta
• blue cheese dressing
• mayonnaise
• buffalo wing sauce
• salt
• black pepper
• chicken strip
• red onion
• green bell pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook rotini uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Combine blue cheese dressing, mayonnaise, Buffalo sauce, salt, and pepper together in a large bowl. Stir in chicken, onion, bell peppers, and rotini; toss to coat. Cover and refrigerate at least 1 hour before serving.

By Andrew C

Ingredients

• ✓ red bell pepper
• jicama
• orange
• cucumber
• sweet yellow pepper
• sweet orange pepper
• radish
• thai chile pepper
• cilantro
• jalapeno pepper
• lemon
• black pepper

Instructions

1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Ingredients

• ✓ red bell pepper
• green bean
• lima bean
• red bean
• onion
• canola oil
• apple cider vinegar
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
2. 2 Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

By MISSJACKIE

Ingredients

• ✓ red bell pepper
• watermelon
• tomato
• cucumber
• shallot
• lime juice
• apple cider vinegar
• salt
• black pepper
• feta cheese
• cilantro

Instructions

1. 1 Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.
2. 2 Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.

By France Cevallos

Ingredients

• ✓ red bell pepper
• corn
• cumin seed
• vegetable oil
• garlic
• salt
• black pepper
• poblano pepper
• green onion
• cilantro
• lime juice

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
3. 3 While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
4. 4 Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
5. 5 Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
6. 6 Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
7. 7 Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

By ROOTIETOOT