Type what you have

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• red pepper flakes
• sweet onion
• ginger root
• mango
• pineapple
• brown sugar
• apple cider vinegar
• curry powder

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Ingredients

• ✓ yellow bell pepper
• zucchini
• onion
• red bell pepper
• kosher salt
• white sugar
• cider vinegar
• cornstarch
• celery seed
• turmeric

Instructions

1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• kosher salt
• cabbage
• salt
• white sugar
• apple cider vinegar
• turmeric
• mustard seed
• celery seed

Instructions

1. 1 Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove and discard skins. Cut peppers in half, lengthwise. Remove and discard stems and seeds; chop flesh into small pieces. Set aside.
2. 2 Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with ¼ cup kosher salt. Toss by hand. Add cabbage to the bowl; sprinkle with 3 tablespoons kosher salt. Toss by hand. Let sit 1 hour.
3. 3 Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
4. 4 Add onions and cabbage to a large pot over medium-high heat; add chopped roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.
5. 5 Meanwhile, inspect 20 (16-ounce) jars for cracks and rings for rust, discarding any defective ones. Wash jars; immerse in a large pot with water. Boil to sterilize, then reduce heat to a simmer with jars immersed until relish is ready. Wash new, unused lids and rings in warm soapy water. Fill a separate saucepan halfway with water and bring to a simmer; place the lids into the saucepan of water.
6. 6 Take 1 jar out of the pot of water at a time, put on a canning funnel. Pack hot relish into the hot, sterilized jar, filling to within ½ inch of the top. Run a clean knife or thin spatula around inside of the jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with 1 lid and screw 1 ring on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
7. 7 Place a rack in the bottom of a canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover and process according to your local extension's guidelines, or 10 minutes.
8. 8 Remove the jars from the canning pot and let rest, several inches apart, for 12 to 24 hours. When jars start to seal and vacuum, the lids will make a popping sound and your canning was successful. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Store opened jars relish in the refrigerator. Use within two weeks.

By ROSEMC91

Ingredients

• ✓ yellow bell pepper
• cheese tortellini
• cherry tomato
• broccoli floret
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ yellow bell pepper
• pasta
• salad dressing
• salad seasoning mix
• cherry tomato
• green bell pepper
• red bell pepper
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

Ingredients

• ✓ yellow bell pepper
• celery
• green bell pepper
• red bell pepper
• carrot
• basil
• oregano
• thyme
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• red wine
• cornstarch

Instructions

1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Ingredients

• ✓ yellow bell pepper
• bow-tie pasta
• black olive
• tomato
• green bell pepper
• cucumber
• celery
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
2. 2 Toss pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
3. 3 Pour Italian-style dressing over pasta mixture; toss to coat.
4. 4 Chill salad for 20 minutes before serving.

By slopez5084

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• pine nut
• raisin
• garlic
• parsley
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
2. 2 Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
3. 3 Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

By TheChef2010

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• orange bell pepper
• olive oil
• garlic
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
2. 2 Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.
3. 3 Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
4. 4 Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
5. 5 Serve, storing leftover peppers in the refrigerator for up to 5 days.

By Kim's Cooking Now

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• orange bell pepper
• turkey sausage
• olive oil
• yellow onion
• red wine
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.
3. 3 Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).
4. 4 Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
5. 5 Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.

By cookinwithmom

Ingredients

• ✓ yellow bell pepper
• olive oil cooking spray
• green bell pepper
• red bell pepper
• cherry tomato
• basil
• garlic
• salt
• black pepper
• herb vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with olive oil-flavored cooking spray.
2. 2 Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
3. 3 Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

By amanda1432

Ingredients

• ✓ yellow bell pepper
• rotini pasta
• mayonnaise
• red wine vinegar
• garlic
• salt
• black pepper
• basil
• tomato
• black olive

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 pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• green bell pepper
• garlic
• balsamic vinegar
• olive oil
• basil
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
2. 2 Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
3. 3 Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

By Angela

Ingredients

• ✓ yellow bell pepper
• cauliflower
• mushroom
• garlic
• red onion
• red bell pepper
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
3. 3 Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

By gonefishn

Ingredients

• ✓ yellow bell pepper
• olive oil
• red bell pepper
• mushroom
• onion
• zucchini
• garlic
• steak seasoning
• onion powder
• turkey kielbasa
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Stir in red and yellow bell peppers, mushrooms, zucchini, onion, and garlic. Season with steak seasoning and onion powder; reduce heat to low, cover, and cook until vegetables are tender, about 10 minutes.
2. 2 Stir in sausage; cook, stirring occasionally, for 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

By Hawn

Ingredients

• ✓ yellow bell pepper
• farfalle pasta
• olive oil
• red bell pepper
• kale
• garlic
• basil
• cayenne pepper
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ yellow bell pepper
• sausage
• olive oil
• green bell pepper
• red bell pepper
• tomato
• italian seasoning
• onion
• garlic
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Slice each sausage link into 5 pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook until browned, turning as needed. Drain excess grease.
2. 2 Add bell peppers, tomatoes, and Italian seasoning, then drizzle with remaining 2 tablespoons oil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
3. 3 Stir in onion and garlic, then sprinkle with Parmesan cheese. Cover and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

By AMYM20

Ingredients

• ✓ yellow bell pepper
• romaine lettuce
• cherry tomato
• fennel bulb
• mozzarella cheese
• bison sausage
• pepperoni seasoning
• mayonnaise
• sour cream
• milk
• basil
• salt
• black pepper

Instructions

1. 1 In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
2. 2 Basil-Sour Cream Dressing
3. 3 Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

By The Bison Council

Ingredients

• ✓ yellow bell pepper
• olive oil
• onion
• garlic
• potato
• tomato
• red bell pepper
• water
• tomato paste
• caper
• basil
• black pepper

Instructions

1. 1 Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
2. 2 Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

By SpiceBazaar

Ingredients

• ✓ yellow bell pepper
• cooking spray
• sourdough bread
• cheddar cheese
• sweet onion
• green bell pepper
• red bell pepper
• bacon
• egg
• sour cream
• mustard
• herb seasoning blend
• salt
• black pepper

Instructions

1. 1 Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Lay slices of bread in the bottom of the prepared pan in a single layer, trimming and filling in gaps as necessary. Spread 1 cup Cheddar cheese, onion, green bell pepper, yellow bell pepper, red bell pepper, and bacon on top, in that order.
3. 3 Whisk eggs, sour cream, mustard, seasoning blend, salt, and pepper together in a bowl until well combined. Pour mixture over bread, making sure to soak the top layer.
4. 4 Cover baking pan and refrigerate strata at least 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Uncover strata and bake in the preheated oven for 45 minutes.
7. 7 Sprinkle remaining Cheddar cheese evenly on top and return to the hot oven. Bake until Cheddar cheese is melted, 10 to 15 minutes more.
8. 8 Let strata stand 5 minutes before serving.

By Felix4067

Ingredients

• ✓ yellow bell pepper
• tomato
• red bell pepper
• orange bell pepper
• green bell pepper
• sweet onion
• olive oil
• balsamic vinegar
• italian seasoning
• salt
• black pepper
• baguette
• chicken sausage
• oregano

Instructions

1. 1 Arrange oven racks in middle and upper third positions; preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Toss tomatoes, bell peppers, onion, 1 tablespoon oil, balsamic vinegar, Italian seasoning, ⅛ teaspoon salt, and ⅛ teaspoon black pepper together in a large bowl; transfer to one of the prepared baking sheets.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Meanwhile, drizzle bread slices with remaining 1 tablespoon olive oil; season with remaining ⅛ teaspoon each salt and black pepper. Arrange on the other prepared baking sheet.
5. 5 Remove vegetables from the oven; push to one side of the baking sheet. Add sausage to exposed portion of the baking sheet.
6. 6 Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes, adding bread during the last 5 minutes. Sprinkle vegetables and sausage with oregano; serve with bread.

By Jamie

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• olive oil
• red onion
• garlic
• white wine
• tomato
• basil
• black olive
• green olive
• oregano
• red chile pepper
• salt
• black pepper

Instructions

1. 1 Cut bell peppers into 1-inch pieces; set aside.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; cook until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 minutes more.
3. 3 Stir in wine, then stir in tomatoes and bring to a simmer. Cook until tomatoes have begun to soften, about 5 minutes. Stir in basil, olives, and oregano; simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper; season with salt and black pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• zucchini
• mushroom
• olive oil
• salt
• black pepper
• water
• kale
• garlic
• pasta sauce
• lasagna noodle
• mozzarella cheese
• bocconcini cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
3. 3 Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
4. 4 Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
5. 5 Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
6. 6 Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
7. 7 Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
8. 8 Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

By Melanie McClare

Ingredients

• ✓ yellow bell pepper
• linguine pasta
• butter
• olive oil
• red bell pepper
• garlic
• shrimp
• white wine
• clam juice
• lemon juice
• parsley
• heavy cream
• red pepper flakes
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1 cup pasta water; drain linguine well in a colander set in the sink.
2. 2 Melt 2 tablespoons butter with 1 ½ tablespoons olive oil in a large skillet over medium heat. Add bell peppers and garlic; cook and stir until peppers have softened, about 10 minutes. Stir in shrimp; cook and stir until shrimp are opaque and pink, about 5 minutes. Transfer shrimp to a bowl and set aside, leaving peppers and garlic in the skillet.
3. 3 Stir wine, clam juice, and lemon juice into the skillet; bring to a boil over medium heat. Add remaining 2 tablespoons butter and remaining 1 ½ tablespoons olive oil; return shrimp to the skillet. Stir in reserved 1 cup pasta water, parsley, cream, pepper flakes, and salt. Add cooked linguine; toss lightly to coat. Simmer scampi over medium-low heat to let linguine absorb some sauce, about 5 minutes; serve hot.

By misteme

Ingredients

• ✓ yellow bell pepper
• chicken tenderloin
• salt
• pepper
• mushroom
• red bell pepper
• spaghetti
• butter
• all-purpose flour
• chicken broth
• half and half
• garlic salt
• black pepper
• swiss cheese
• parmesan cheese
• parmesan cheese

Instructions

1. 1 In a large nonstick skillet, sauté tenderloins. Salt and pepper, to taste. Add mushrooms, red bell peppers, yellow bell peppers, and cook until vegetables are tender.
2. 2 Cook spaghetti according to package directions. Drain and set aside.
3. 3 In a large saucepan, melt butter or margarine and blend in flour. Gradually stir in chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until sauce begins to thicken. Add garlic salt and ground black pepper, to taste. Blend in Swiss and Parmesan cheeses and continue heating, stirring constantly, until cheeses melt.
4. 4 Stir in chicken-vegetable mixture and heat thoroughly. Toss with cooked pasta and top with grated Parmesan cheese, if desired.

By MARBALET

Ingredients

• ✓ yellow bell pepper
• olive oil
• green bell pepper
• onion
• garlic
• salt
• black pepper
• tomato
• white wine
• parsley
• basil
• oregano
• red pepper flakes
• whole-wheat spaghetti
• shrimp
• pecorino romano cheese

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Add bell peppers, onion, and garlic; cook and stir until tender, 5 to 7 minutes. Season with salt and black pepper.
2. 2 Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and cover Dutch oven. Cook, stirring occasionally, until tomatoes break down, about 2 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly cooked through, about 10 minutes; drain.
4. 4 Stir spaghetti and shrimp into tomato sauce; cook until spaghetti is tender yet firm to the bite, 2 to 3 minutes more. Serve with remaining 1/4 cup parsley and Pecorino-Romano cheese.

By Scott Koeneman

Ingredients

• ✓ yellow bell pepper
• parmesan cheese
• oregano
• black pepper
• egg
• mozzarella cheese
• ricotta cheese
• parmesan cheese
• red pepper flakes
• water
• tomato paste
• tomato
• onion
• green bell pepper
• orange bell pepper
• red bell pepper
• olive oil
• lasagna noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
2. 2 Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
4. 4 Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
5. 5 Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

By Randi DeWeese

Ingredients

• ✓ yellow bell pepper
• fontina cheese
• mozzarella cheese
• green bell pepper
• marinara sauce
• salt
• red pepper
• garlic
• egg
• parmesan cheese
• basil
• ricotta cheese
• eggplant
• parmesan cheese
• panko bread crumb
• water
• egg
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
2. 2 Whisk 2 eggs and water together in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano cheese in a separate shallow dish. Dip eggplant slices into egg mixture, letting excess drip off. Gently press into panko mixture to adhere and coat both sides, shaking off excess. Place on the prepared baking sheets.
3. 3 Bake in the preheated oven until golden, about 30 minutes, flipping eggplant and rotating baking sheets after 15 minutes.
4. 4 Meanwhile, combine ricotta cheese, basil, 1/4 cup Parmigiano-Reggiano, 1 egg, garlic, pepper flakes, and 1/4 teaspoon salt in a bowl.
5. 5 Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 eggplant slices over sauce; sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 ricotta mixture on top; add 1/2 bell peppers and top with 1/3 mozzarella cheese and 1/4 Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover dish tightly with aluminum foil coated with cooking spray.
6. 6 Bake in the preheated oven for 35 minutes.
7. 7 Remove aluminum foil; top with remaining 1/3 mozzarella cheese and 1/2 Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool before serving, 10 minutes.

By Jrocks

Ingredients

• ✓ yellow bell pepper
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• tomato
• ketchup
• olive oil
• mushroom
• celery
• cauliflower
• broccoli
• garlic
• onion
• green bean
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• red wine vinegar
• olive oil
• salt

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella