Type what you have

Ingredients

• ✓ green bell pepper
• red potato
• onion
• vegetable oil
• paprika
• salt
• black pepper
• corned beef
• egg

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine potatoes, bell pepper, and onion in a large bowl. Add vegetable oil, paprika, salt, and pepper. Stir until potatoes are evenly coated. Transfer mixture to the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 5 minutes. Stir in the corned beef and cook for 5 more minutes.
4. 4 Make two small wells in the mixture. Crack an egg into each well. Cook until eggs are set and cooked to desired doneness, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ green bell pepper
• olive oil
• tomato
• sugar
• paprika
• parsley
• cumin
• salt
• garlic powder
• black pepper
• green olive

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
3. 3 Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

By HIMEESGIRL

Ingredients

• ✓ green bell pepper
• butter
• linguica sausage
• onion
• red bell pepper
• black pepper
• basil
• oregano
• bean
• water
• white rice

Instructions

1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Ingredients

• ✓ green bell pepper
• tomato juice
• beef bouillon cube
• tomato
• cucumber
• onion
• red wine vinegar
• vegetable oil
• celery
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.

By NancyM

Ingredients

• ✓ green bell pepper
• tomato
• cucumber
• onion
• jalapeno pepper
• lemon
• balsamic vinegar
• olive oil
• salt
• black pepper
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
3. 3 In a blender or food processor, puree half of the mixture until smooth.
4. 4 Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

By Amy

Ingredients

• ✓ green bell pepper
• worcestershire sauce
• hot pepper sauce
• cumin
• black pepper
• salt
• parsley
• basil
• balsamic vinegar
• lemon juice
• olive oil
• garlic
• onion
• cucumber
• celery
• beef broth
• tomato juice
• tomato

Instructions

1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

By Allrecipes Member

Ingredients

• ✓ green bell pepper
• silken tofu
• black pepper
• salt
• dill weed
• water
• vegetable broth
• swiss chard
• potato
• tomato
• tomato
• beet greens
• beet
• carrot
• celery
• olive oil
• onion
• garlic
• olive oil

Instructions

1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
2. 2 Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

By vivid930

Ingredients

• ✓ green bell pepper
• red bell pepper
• yellow bell pepper
• cucumber
• parsley
• feta cheese
• olive oil

Instructions

1. 1 In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

By barbzal

Ingredients

• ✓ green bell pepper
• macaroni
• onion
• carrot
• mayonnaise
• ranch salad dressing

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. Rinse with cold water and place in large bowl.
2. 2 Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

By Debbie Sims

Ingredients

• ✓ green bell pepper
• sausage
• spaghetti sauce
• onion
• hoagie roll

Instructions

1. 1 Gather all ingredients.
2. 2 Place Italian sausage links, spaghetti sauce, green pepper, and onion into a slow cooker; mix until well combined.
3. 3 Cover and cook on Low for 6 hours. Serve on hoagie rolls.

By JELLYKO

Ingredients

• ✓ green bell pepper
• honeydew melon
• grape tomato
• vegetable oil
• lemon juice
• sugar
• basil
• black pepper

Instructions

1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

Ingredients

• ✓ green bell pepper
• onion
• tomato
• celery
• cheddar cheese
• chili powder
• salt
• white bread

Instructions

1. 1 Preheat your oven's broiler.
2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Ingredients

• ✓ green bell pepper
• barbecue sauce
• tempeh
• vegetable oil
• red bell pepper
• onion
• kaiser roll

Instructions

1. 1 Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2. 2 Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3. 3 Spoon the tempeh mixture onto kaiser rolls, and serve.

By JENNX

Ingredients

• ✓ green bell pepper
• olive oil
• sesame oil
• yellow bell pepper
• red bell pepper
• red onion
• garlic
• salt
• black pepper

Instructions

1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Ingredients

• ✓ green bell pepper
• cucumber
• red onion
• tomato
• vegetable oil
• white wine vinegar
• mustard
• mustard seed
• mustard powder
• hot pepper sauce

Instructions

1. 1 Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
2. 2 Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

By CHRISTYJ

Ingredients

• ✓ green bell pepper
• fusilli pasta
• tomato
• onion
• mushroom
• fat free dressing

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
2. 2 Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.

By Rhonda

Ingredients

• ✓ green bell pepper
• pasta sauce
• olive oil
• garlic
• red bell pepper
• onion
• roast beef
• provolone cheese
• hoagie bun

Instructions

1. 1 Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
2. 2 In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
3. 3 To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
4. 4 Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

By RAG

Ingredients

• ✓ green bell pepper
• olive oil
• red onion
• garlic
• salt
• pepper
• tomato

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2. 2 Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

By jacqueline senouci

Ingredients

• ✓ green bell pepper
• black-eyed pea
• celery
• red onion
• onion
• vegetable oil
• white sugar
• apple cider vinegar
• garlic
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
2. 2 Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
3. 3 Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

By Melissa

Ingredients

• ✓ green bell pepper
• tri-color pasta
• cucumber
• banana pepper
• jalapeno pepper
• colby cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until slightly firm, about 8 minutes. Drain, rinse with cold water until cool; drain and set aside.
2. 2 Combine cucumbers, bell peppers, banana peppers, jalapeños, and cheese in a bowl; add dressing and pasta and toss to coat.

By Erecka

Ingredients

• ✓ green bell pepper
• ground turkey
• taco seasoning mix
• salad green
• herb
• tortilla chip
• mexican cheese blend
• onion
• salsa
• sour cream

Instructions

1. 1 Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
2. 2 Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

By Chris Heins

Ingredients

• ✓ green bell pepper
• white rice
• dill pickle
• black olive
• onion
• salt
• raisin
• tomato juice
• shrimp
• mayonnaise

Instructions

1. 1 Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
2. 2 Mix shrimp and mayonnaise into the mixture, toss lightly and serve.

By Wilma Scott

Ingredients

• ✓ green bell pepper
• red 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

• ✓ green bell pepper
• carrot
• tomato soup
• white sugar
• white vinegar
• canola oil
• mustard
• worcestershire sauce
• celery
• green onion

Instructions

1. 1 Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
2. 2 In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

By TIA_DAWN

Ingredients

• ✓ green bell pepper
• bacon
• onion
• black-eyed pea
• tomato
• water
• salt
• cumin
• mustard
• chili powder
• curry powder
• pepper
• sugar

Instructions

1. 1 Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
2. 2 Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
3. 3 Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

By CHEFSTEFANIE

Ingredients

• ✓ green bell pepper
• chicken
• celery
• almond
• onion
• pimento pepper
• salt
• lemon juice
• mayonnaise
• swiss cheese
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
3. 3 Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

By NORMAG

Ingredients

• ✓ green bell pepper
• vermicelli pasta
• tomato
• black olive
• red onion
• salad seasoning mix
• italian dressing

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, combine the pasta, tomato, bell pepper, olives and onion.
3. 3 Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

By Stephanie Carroll

Ingredients

• ✓ green bell pepper
• cauliflower
• red onion
• cheddar cheese
• bacon
• salad dressing
• white sugar

Instructions

1. 1 Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon.
2. 2 Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated.

By TAMATHAK

Ingredients

• ✓ green bell pepper
• tempeh
• buffalo wing sauce
• vegetable oil
• blue cheese
• cilantro
• celery
• red onion
• greek yogurt
• pita pocket

Instructions

1. 1 Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
2. 2 Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
3. 3 Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
4. 4 Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

By tschieggm

Ingredients

• ✓ green bell pepper
• sugar
• white wine vinegar
• vegetable oil
• onion
• celery
• green bean
• lima bean
• kidney bean
• pinto bean
• pimento

Instructions

1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White