Type what you have

Ingredients

• ✓ orange bell pepper
• red chile pepper
• red bell pepper
• onion
• sugar
• apple cider vinegar
• pickling salt

Instructions

1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

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
• ground turkey
• onion
• tomato
• white rice
• water
• liquid smoke
• gouda cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Ingredients

• ✓ orange bell pepper
• sweet corn
• tomato
• celery
• red onion
• garlic
• ranch salad dressing
• cilantro

Instructions

1. 1 Combine corn, tomato, bell pepper, celery, red onion, and garlic in a bowl; stir in ranch dressing to coat. Fold all but 1 tablespoon cilantro into salad. Sprinkle reserved 1 tablespoon cilantro over top; serve.

By MECTE

Ingredients

• ✓ orange bell pepper
• ground beef
• rice
• red bell pepper
• green bell pepper
• tomato sauce
• brown sugar
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
3. 3 Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

By Paul E Hamilton

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
• olive oil
• onion
• eggplant
• tomato
• garlic
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
3. 3 Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
4. 4 Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
5. 5 Cool 1 hour; serve at room temperature or refrigerate and serve chilled.

By Allrecipes Member

Ingredients

• ✓ orange bell pepper
• jalapeno pepper
• cheddar cheese
• bread crumb
• habanero pepper
• goat cheese
• worcestershire sauce
• cilantro
• egg
• bread crumb
• green onion
• garlic
• red bell pepper
• green bell pepper
• mushroom
• tomato
• ground sirloin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the sirloin, tomato, mushrooms, green bell pepper, red bell pepper, orange bell pepper, garlic, green onion, 1/2 cup bread crumbs, egg, cilantro, and Worcestershire sauce in a large mixing bowl; mix together with your hands until evenly incorporated. Shape the mixture into a cylinder about the size of a loaf pan. Create a center channel in the loaf; load the goat cheese and diced habanero pepper into the middle of the channel and roll it up, folding the cheese and pepper into the center of the loaf. Place the loaf into a loaf pan. Sprinkle 1/4 cup bread crumbs over the top of the loaf. Place the Cheddar cheese slices around the edges of the pan. Arrange the jalapeno pepper slices on the top of the loaf.
3. 3 Bake the meat loaf in the preheated oven until cooked completely through and no longer pink, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow to rest 7 to 10 minutes before slicing to serve.

By AnimalsTasteGood

Ingredients

• ✓ orange bell pepper
• chicken breast
• greek salad dressing
• potato
• salad dressing
• green bean
• feta cheese
• salt
• black pepper

Instructions

1. 1 Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.
3. 3 Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
6. 6 Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.

By France Cevallos

Ingredients

• ✓ orange bell pepper
• cashew
• cashewmilk
• chili powder
• nutritional yeast
• onion
• taco seasoning mix
• black bean
• salsa
• cilantro
• green onion

Instructions

1. 1 Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
2. 2 In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
3. 3 Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
4. 4 Enjoy with your favorite chips or raw vegetables!

By So Delicious Dairy Free

Ingredients

• ✓ orange bell pepper
• butter
• onion
• sugar pumpkin
• orecchiette pasta
• heavy cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.
3. 3 Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.
4. 4 Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

By Natasha Titanov

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
• green bell pepper
• red bell pepper
• yellow bell pepper
• garlic
• lemon
• vegetable broth
• garlic salt
• black pepper
• fennel seed
• thyme

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.
2. 2 Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.
3. 3 Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.
4. 4 When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. 5 Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. 6 Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. 7 Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.

By ldmadison

Ingredients

• ✓ orange bell pepper
• bow-tie pasta
• olive oil
• chicken breast
• onion
• red bell pepper
• garlic
• basil
• red pepper flakes
• tomato sauce

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 Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
3. 3 Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

By gemofvt

Ingredients

• ✓ orange bell pepper
• onion
• red bell pepper
• yellow bell pepper
• olive oil
• italian seasoning
• salt
• black pepper
• sweet sausage
• bun
• provolone cheese

Instructions

1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
2. 2 Cut onions in half from root to stem; cut each half into thirds. Combine onions and bell peppers in a medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to combine. Transfer vegetables into the air fryer basket and set the sausage links on top without touching one another.
3. 3 Air fry for 15 minutes. Turn sausages and air fry for another 10 minutes.
4. 4 Place each sausage in a bun and top with vegetables and provolone cheese.

By Bren

Ingredients

• ✓ orange bell pepper
• pineapple
• mandarin orange
• pork tenderloin
• brown sugar
• chili powder
• garlic powder
• black pepper
• pineapple preserves
• onion
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
3. 3 Place pork tenderloin into a shallow 9x13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish.
4. 4 Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).

By Jill Lichtenwalner

Ingredients

• ✓ orange bell pepper
• zucchini
• yellow squash
• salad dressing
• milk
• egg
• all-purpose flour
• vegetable oil
• salt
• ham
• pineapple slice
• cherry tomato
• skewer

Instructions

1. 1 Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
2. 2 Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
3. 3 Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
4. 4 Cut crepes into strips about 1 to 2 inches wide.
5. 5 Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
6. 6 Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

By Cooking Daddy

Ingredients

• ✓ orange bell pepper
• olive oil
• pork sausage
• baking potato
• onion
• yellow bell pepper
• red bell pepper
• zucchini
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
3. 3 Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
4. 4 Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

By Ladytia86

Ingredients

• ✓ orange bell pepper
• olive oil
• chicken breast
• salt
• pepper
• red bell pepper
• yellow bell pepper
• onion
• garlic
• basil
• balsamic vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.
3. 3 Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes.
4. 4 Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.
5. 5 Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes.
6. 6 Stir in remaining balsamic vinegar just before serving.

By ROBYN050501

Ingredients

• ✓ orange bell pepper
• bacon
• potato
• red bell pepper
• red onion
• jalapeno pepper
• cheddar cheese
• egg
• skim milk
• garlic powder
• black pepper
• salt
• paprika

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble into pieces.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of a 9x13-inch casserole dish.
3. 3 Layer potatoes, bell peppers, onion, and jalapeño in the prepared casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over Cheddar.
4. 4 Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
5. 5 Bake in the preheated oven until set, about 35 minutes. Remove from the oven and top with remaining 1/2 cup Cheddar. Continue baking until cheese is melted and golden, about 10 more minutes.

By aroger2

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
• wood chip
• tomato
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• jalapeno pepper
• lime
• garlic powder
• salt
• black pepper
• cilantro

Instructions

1. 1 Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to the manufacturer's instructions.
2. 2 Combine tomatoes, onions, bell peppers, and jalapeños in an aluminum grill pan.
3. 3 Place the pan onto the grate of the preheated smoker grill; smoke for 3 hours.
4. 4 Remove vegetables from the smoker and transfer to a blender; blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

By Elliot Porter

Ingredients

• ✓ orange bell pepper
• olive oil
• ground beef
• rice
• cheddar cheese
• green onion
• butter
• ketchup
• garlic
• kosher salt
• worcestershire sauce
• black pepper
• cayenne pepper
• tomato sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with oven rack in upper position. Coat a baking dish with olive oil.
2. 2 Cut eyes, nose, and mouth into flattest side of each pepper, just like a jack-o'-lantern, using a small knife. Cut around seed pods and remove tops, trimming and discarding any seeds from under the stems. Trim white membranes from inside each pepper; shake out any seeds. Place peppers in the prepared baking dish.
3. 3 Combine ground beef, cooked rice, Cheddar cheese, green onions, melted butter, ketchup, garlic, salt, Worcestershire sauce, black pepper, and cayenne pepper in a bowl.
4. 4 Divide and stuff beef mixture into peppers; cover with reserved pepper tops.
5. 5 Wrap baking dish loosely with aluminum foil; place on a baking sheet.
6. 6 Bake in the preheated oven for 1 hour. Remove foil; continue baking until peppers are tender and ground beef is cooked through, 10 to 15 minutes more.
7. 7 Place about 3 tablespoons warm tomato sauce on each plate; place stuffed peppers on top. Serve remaining sauce on the side.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ orange bell pepper
• mango
• avocado
• jalapeno pepper
• lime
• cilantro
• salt
• sweet and spicy seafood rub
• chili powder
• salt
• black pepper
• salmon fillet
• olive oil
• corn tortilla
• lime

Instructions

1. 1 Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
2. 2 Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
3. 3 Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
4. 4 Slice each salmon fillet lengthwise to create 6 pieces.
5. 5 Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
6. 6 Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

By Leah Smart

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
• cooking spray
• olive oil
• brown rice
• water
• salt
• turkey sausage
• red onion
• brussels sprout
• garlic powder
• salt
• black pepper
• storage container
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.
2. 2 Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
3. 3 Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
4. 4 Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
5. 5 Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.

By France Cevallos

Ingredients

• ✓ orange bell pepper
• chicken breast
• red wine
• onion
• green bell pepper
• yellow bell pepper
• red bell pepper
• garlic
• red pepper flake
• italian seasoning
• salt
• black pepper
• tomato
• white sugar
• tomato sauce

Instructions

1. 1 The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
2. 2 The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
3. 3 Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.

By ryan7455

Ingredients

• ✓ orange bell pepper
• black pepper
• salt
• creole seasoning
• liquid shrimp and crab boil seasoning
• parsley
• half-and-half
• shrimp
• corn
• creamed corn
• water
• cream of celery soup
• cream of mushroom soup
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ orange bell pepper
• spaghetti squash
• parsley
• basil
• oregano
• cherry tomato
• green bell pepper
• red bell pepper
• yellow bell pepper
• red onion
• ground chicken
• olive oil
• garlic
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
2. 2 Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
3. 3 While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
4. 4 When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
5. 5 Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
6. 6 Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
7. 7 Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
8. 8 Sprinkle with Parmesan cheese, salt, and pepper and serve.

By JuniaS63

Ingredients

• ✓ orange bell pepper
• rice vinegar
• cayenne pepper
• salt
• garlic
• red bell pepper
• poblano pepper
• pepper relish
• butter
• chicken broth
• olive oil
• kosher salt
• pork chop
• pink peppercorn
• green peppercorn
• white peppercorn
• black peppercorn

Instructions

1. 1 Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
2. 2 Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
3. 3 Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
4. 4 Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
5. 5 Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
6. 6 Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
7. 7 Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
8. 8 Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
9. 9 Serve pork chops with plenty of hot pickled pepper relish over top.

By John Mitzewich