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Ingredients

• ✓ red sweet pepper
• roma tomato
• olive oil
• onion
• lemon juice
• red wine
• celery
• basil
• garlic
• salt
• bay leaf
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add tomatoes, in batches, to boiling water for 30 to 45 seconds. Remove from boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove seeds using your finger or a spoon. Place in a colander to drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Combine tomatoes, onion, lemon juice, red wine, celery, basil, bell pepper, garlic, salt, bay leaves, and black pepper in a large pot over medium heat; cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.
4. 4 Inspect 8 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomato sauce is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack tomato sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or 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.
6. 6 Place a rack in the bottom of a large stockpot or canner 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 for 35 minutes.
7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press centers of 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 dhires

Ingredients

• ✓ red sweet pepper
• honey
• sriracha sauce
• lime juice
• metal skewer
• chicken thigh
• zucchini
• pineapple
• red onion
• olive oil
• salt
• black pepper
• garlic powder
• lime zest

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk honey, Sriracha sauce, and lime juice together in a small bowl. Set aside.
3. 3 Thread chicken, red pepper, zucchini, pineapple, and red onion alternately onto skewers and place on a platter. Brush with olive oil, then season with salt, pepper, and garlic powder.
4. 4 Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through, turning skewers every few minutes, 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes, turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.

By France Cevallos

Ingredients

• ✓ red sweet pepper
• parmesan cheese
• chicken breast
• white rice
• brown rice
• spinach
• milk
• black pepper
• marjoram
• thyme
• salt
• all-purpose flour
• butter
• garlic
• onion
• yellow sweet pepper
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
2. 2 Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

By Tyson Chicken

Ingredients

• ✓ red sweet pepper
• cooking spray
• zucchini
• ground turkey
• water
• taco seasoning
• tomato
• green chile
• onion
• cilantro
• sour cream
• sour cream seasoning mix
• green onion
• muenster cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil. Add zucchini halves; cook until slightly softened, about 1 minute. Transfer zucchini halves to the prepared baking dish, cut-sides up.
3. 3 Heat a large skillet over medium-high heat. Add ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Add water and taco seasoning to the skillet; cook over medium-high heat until thickens and turkey coated, about 5 minutes. Add bell peppers, tomatoes and chiles, onion, and cilantro; cook and stir until peppers are softened, about 5 minutes more. Remove from heat.
5. 5 Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.
6. 6 Spoon turkey mixture into hollows of zucchini halves using a slotted spoon; press firmly. Top turkey mixture with about ½ sour cream mixture; sprinkle with green onions, Muenster cheese, and Cheddar cheese.
7. 7 Bake in the preheated oven until cheese is melted and zucchini is cooked through, about 30 minutes. Top with remaining ½ sour cream mixture.

By dzcarrera

Ingredients

• ✓ red sweet pepper
• beef flank steak
• lime juice
• vegetable oil
• chili powder
• salt
• cayenne pepper
• aluminum foil
• yellow sweet pepper
• green sweet pepper
• onion
• garlic
• flour tortilla
• guacamole
• salsa
• sour cream

Instructions

1. 1 Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Coat steak with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 to 60 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove meat from marinade and shake off excess. Discard marinade. Place meat in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Lift foil sides; double fold top and ends to seal packet, leaving room for heat circulation inside.
4. 4 Place peppers, onion, and garlic in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Repeat folding process to seal packet.
5. 5 Wrap tortillas tightly in heavy-duty aluminum foil.
6. 6 Bake steak and vegetables in foil packets in the preheated oven until steak reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven until heated through during the last 10 minutes of baking.
7. 7 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice steak.
8. 8 Fill warm tortillas with steak and vegetables. Top with guacamole, salsa, and sour cream.

By Reynolds KitchensR