Type what you have

Ingredients

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

• ✓ yellow pepper
• red potato
• celery
• yellow onion
• bacon
• mayonnaise
• yellow pepper juice
• mustard
• horseradish
• lemon juice
• creole seasoning

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain and cool. Slice potatoes; transfer to a large bowl. Set aside.
2. 2 Add celery, onion, bacon, and pepper rings to a large skillet; cook and stir until bacon is brown and celery begins to soften, about 10 minutes.
3. 3 Combine mayonnaise, pepper brine, mustard, horseradish, lemon juice, and Creole seasoning in a bowl until dressing is well blended.
4. 4 Stir celery mixture and dressing into potatoes to coat. Refrigerate before serving for 30 minutes.

By FrankenStein

Ingredients

• ✓ yellow pepper
• oregano
• red onion
• kalamata olive
• feta cheese
• cherry tomato
• shrimp
• pasta shell
• salt
• water
• salt
• black pepper
• olive oil
• zucchini
• olive oil
• black pepper
• salt
• garlic
• dijon mustard
• rice wine vinegar

Instructions

1. 1 Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.
2. 2 Set an oven rack to highest position preheat the oven's broiler on high.
3. 3 Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides
4. 4 Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.
5. 5 Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.
6. 6 Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ yellow pepper
• ground beef
• spaghetti sauce
• red bell pepper
• tomato
• mushroom

Instructions

1. 1 In a skillet over medium heat, brown the ground beef until no pink shows; drain.
2. 2 In a large pot combine browned beef and spaghetti sauce over medium heat for 5 or 10 minutes. Add yellow peppers, red peppers, canned tomatoes and mushrooms. Lower heat and simmer covered for 30 minutes, stirring every once in a while.

By Nicole

Ingredients

• ✓ yellow pepper
• green enchilada sauce
• green pepper
• red pepper
• onion
• refried black bean
• cumin
• garlic salt
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso

Ingredients

• ✓ yellow pepper
• tri-colored pasta
• broccoli
• cauliflower
• carrot
• celery
• red onion
• black olive
• vegetarian caesar-style salad dressing
• parmesan cheese
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy