Type what you have

Ingredients

• ✓ orange bell pepper
• romaine lettuce
• red bell pepper
• yellow bell pepper
• parmesan cheese
• raspberry vinaigrette salad dressing

Instructions

1. 1 In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

By JSCHAUFE

Ingredients

• ✓ orange bell pepper
• penne pasta
• salad dressing
• mustard
• parmesan cheese
• dill weed
• red onion
• yellow bell pepper

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, mix together the salad dressing, mustard, cheese and dill.
3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Ingredients

• ✓ orange bell pepper
• water
• quinoa
• couscous
• farro
• cucumber
• red onion
• yellow squash
• olive oil
• lemon
• kosher salt
• feta cheese

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Ingredients

• ✓ orange bell pepper
• tri-color pasta
• olive oil
• white wine vinegar
• basil
• parmesan cheese
• salt
• black pepper
• red bell pepper
• yellow bell pepper
• tomato
• black olive
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
3. 3 In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

By LINDA DEMARIA

Ingredients

• ✓ orange bell pepper
• tomato
• mango
• avocado
• red onion
• blueberry
• cilantro
• pineapple juice
• lime juice

Instructions

1. 1 Combine tomatoes, mangoes, avocados, red onion, bell pepper, blueberries, and cilantro in a large bowl. Pour pineapple juice and lime juice over top; gently stir until evenly coated. Serve immediately.

By NANSYPANTS

Ingredients

• ✓ orange bell pepper
• rotini pasta
• liquid smoke
• olive oil
• bratwurst sausage
• green onion
• garlic
• yellow bell pepper
• celery
• parsley
• mustard
• mayonnaise
• water
• apple cider vinegar
• sugar
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini and liquid smoke; cook at a boil until rotini is tender yet firm to the bite, about 8 minutes.
2. 2 While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add diced bratwurst, 2 tablespoons green onions, and garlic; cook until bratwurst is brown and crispy, 4 to 5 minutes. Remove from heat and allow to cool.
3. 3 Combine yellow and orange bell peppers, celery, parsley, mustard, mayonnaise, water, vinegar, sugar, and black pepper in a large bowl; stir to combine.
4. 4 Drain pasta and add to vegetable mixture. Add bratwurst, onions, and garlic and stir gently until all ingredients are combined. Serve warm or cold.

By Jeff Edmunds

Ingredients

• ✓ orange bell pepper
• corn
• tomato
• monterey jack cheese
• cucumber
• cilantro
• balsamic vinegar
• sea salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
3. 3 Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
4. 4 Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

By k8norris

Ingredients

• ✓ orange bell pepper
• olive oil
• lemon juice
• red onion
• salt
• halloumi cheese
• low-carb flour tortilla
• hummus
• spinach
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
2. 2 Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
3. 3 Toss together bell pepper and onion in a small bowl until combined. Mix in 1/2 of the oil mixture and season with salt. Transfer to the hot grill pan.
4. 4 Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove the pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
5. 5 Brush halloumi cheese slices with remaining oil mixture.
6. 6 Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from the grill and place on an aluminum foil-covered plate to keep warm.
7. 7 Spread tortillas with hummus and top with spinach. Divide grilled peppers and onions between tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

By France Cevallos

Ingredients

• ✓ orange bell pepper
• bow-tie pasta
• ham
• grape tomato
• yellow bell pepper
• red bell pepper
• green onion
• garlic
• black pepper
• salt
• mayonnaise
• romano cheese
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Toss ham, tomatoes, bell peppers, green onions, garlic, black pepper, and salt together in a bowl.
3. 3 Stir pasta and mayonnaise into ham mixture; sprinkle with cheese and cilantro then stir until well combined. Chill before serving, at least 1 hour.

By AbbiCarp

Ingredients

• ✓ orange bell pepper
• lemon
• bay leaf
• black peppercorn
• thyme
• chicken breast
• paprika
• mayonnaise
• sour cream
• salt
• black pepper
• nutmeg
• corn
• cilantro
• jalapeno pepper

Instructions

1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Ingredients

• ✓ orange bell pepper
• black-eyed pea
• celery
• tomato
• cucumber
• red onion
• green bell pepper
• yellow bell pepper
• tomatillo
• lemon juice
• balsamic vinegar
• olive oil
• cilantro
• red pepper flakes
• romaine lettuce

Instructions

1. 1 Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

By Mike

Ingredients

• ✓ orange bell pepper
• parsley
• almond
• pecan
• black pepper
• salt
• salt
• garlic powder
• paprika
• white pepper
• onion
• cider vinegar
• white wine vinegar
• sugar
• vegetable oil
• red onion
• currant
• corn
• red bell pepper
• wild rice
• orzo

Instructions

1. 1 Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
2. 2 Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
3. 3 Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

By bellepepper

Ingredients

• ✓ orange bell pepper
• lime wedge
• cilantro
• peanut
• cucumber
• onion
• yellow bell pepper
• red bell pepper
• snap pea
• garlic
• chile paste
• sesame oil
• cilantro
• ginger
• rice vinegar
• soy sauce
• black pepper
• salt
• ginger
• garlic
• canola oil
• flank steak

Instructions

1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole

Ingredients

• ✓ orange bell pepper
• kidney bean
• chipotle pepper
• adobo sauce
• chipotle pepper in adobo sauce
• beef stock
• tomato puree
• fire-roasted diced tomato
• tomato
• beer
• oregano
• cayenne pepper
• garlic powder
• black pepper
• salt
• sugar
• paprika
• cumin
• chili powder
• garlic
• jalapeno pepper
• poblano pepper
• onion
• ground beef sirloin
• olive oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Ingredients

• ✓ orange bell pepper
• egg
• olive oil
• hoagie bun
• lime
• cilantro
• chili powder
• brown sugar
• water
• jalapeno pepper
• yellow bell pepper
• green bell pepper
• cabbage
• coriander
• ground beef
• chorizo
• olive oil
• black pepper
• salt
• cumin
• lime juice
• garlic basil spread
• chipotle chili powder
• green onion
• cilantro
• sour cream
• mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Ingredients

• ✓ orange bell pepper
• sriracha sauce
• pita bread
• garlic powder
• black pepper
• salt
• olive oil
• yellow onion
• salt
• white vinegar
• dill
• olive oil
• garlic
• cucumber
• greek yogurt
• black pepper
• salt
• oregano
• rosemary
• thyme
• garlic
• lemon
• olive oil
• lemon juice
• bamboo skewer
• chicken breast

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Ingredients

• ✓ orange bell pepper
• sesame oil
• eggplant
• white miso
• soy sauce
• ginger
• white vinegar
• water
• garlic
• sesame seed

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
2. 2 Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.

By chefcs

Ingredients

• ✓ orange bell pepper
• coconut milk
• red curry paste
• chicken breast
• coconut milk
• fish sauce
• brown sugar
• bamboo shoot
• mixed vegetable
• red bell pepper
• thai basil
• lime juice

Instructions

1. 1 Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

By Meghan

Ingredients

• ✓ orange bell pepper
• peanut oil
• green curry paste
• garlic
• ginger
• chicken breast
• baby corn
• bamboo shoot
• coconut milk
• fish sauce
• palm sugar
• makrut lime leaf
• red bell pepper
• thai basil

Instructions

1. 1 Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
2. 2 While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
3. 3 Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
4. 4 Remove curry from heat and stir in Thai basil.

By Galen Dobbs

Ingredients

• ✓ orange bell pepper
• chicken breast
• salt
• black pepper
• vegetable oil
• green bell pepper
• red bell pepper
• yellow bell pepper
• onion
• mixed vegetable
• bean sprout
• water chestnut
• soy sauce
• teriyaki sauce

Instructions

1. 1 Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
2. 2 Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

By karizmatik69

Ingredients

• ✓ orange bell pepper
• chicken thigh
• chipotle chile-flavored olive oil
• soy sauce
• red pepper flakes
• olive oil
• sugar snap pea
• onion
• red bell pepper
• garlic
• white wine
• garlic pepper seasoning
• ginger
• cornstarch
• water
• mushroom

Instructions

1. 1 Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.
2. 2 Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.
3. 3 Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.
4. 4 Whisk cornstarch and water together in a small bowl until dissolved; stir into pan. Add mushrooms; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

By Jennifer Baker

Ingredients

• ✓ orange bell pepper
• pineapple chunk
• soy sauce
• rice vinegar
• sesame oil
• garlic
• ginger
• fish sauce
• red pepper flakes
• avocado oil
• red onion
• red bell pepper
• broccoli
• shrimp
• cornstarch
• cashew

Instructions

1. 1 Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
2. 2 Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
3. 3 Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
4. 4 Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
5. 5 Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
6. 6 Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

By Bibi

Ingredients

• ✓ orange bell pepper
• sesame seed
• sesame oil
• ginger root
• garlic
• onion
• red bell pepper
• sugar snap pea
• olive oil
• jasmine rice
• water
• shrimp
• chile paste
• orange marmalade
• honey
• hoisin sauce
• soy sauce

Instructions

1. 1 Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
2. 2 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
3. 3 When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes.
4. 4 Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
5. 5 Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.

By Sarah W

Ingredients

• ✓ orange bell pepper
• wild rice
• long-grain white rice
• black sesame seed
• green onion
• yellow bell pepper
• red bell pepper
• bamboo shoot
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• orange
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ orange bell pepper
• swordfish steak
• white wine
• shallot

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ orange bell pepper
• mushroom
• onion
• carrot
• bacon
• cheddar cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
4. 4 Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

By MumAndMe

Ingredients

• ✓ orange bell pepper
• fiesta flats
• cauliflower riced veggies
• fajita seasoning mix
• red cabbage
• green onion

Instructions

1. 1 Cook riced cauliflower in a large skillet for 5 minutes. Add fajita seasoning and stir until combined.
2. 2 Add diced bell pepper to skillet and cook until warmed.
3. 3 Fill each Fiesta Flat with the cauliflower-bell pepper mixture.
4. 4 Top each taco with cabbage and chopped green onions.

By Ortega

Ingredients

• ✓ orange bell pepper
• meyer lemon
• black olive
• olive oil
• oregano
• yellow bell pepper
• sweet onion
• salt
• pepper

Instructions

1. 1 Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
2. 2 Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
3. 3 Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

By DrMom

Ingredients

• ✓ orange bell pepper
• portobello mushroom
• onion
• zucchini
• yellow squash
• yellow bell pepper
• teriyaki baste and glaze
• garlic
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
3. 3 Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

By thedailygourmet

Ingredients

• ✓ orange bell pepper
• potato
• smoked sausage
• yellow squash
• onion
• yellow bell pepper
• butter
• seasoned salt
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine potatoes, sausage, squash, onion, bell peppers, butter, seasoned salt, garlic powder, and pepper in a 9x13-inch glass baking pan. Cover with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are soft, about 30 minutes.

By Carly Rae