Type what you have

Ingredients

• ✓ green bell pepper
• spaghetti
• salad dressing
• italian seasoning
• cheddar cheese
• tomato
• onion
• cucumber

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Rinse in cool water, drain.
3. 3 Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
4. 4 Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.

By Sherie H

Ingredients

• ✓ green bell pepper
• fusilli pasta
• cherry tomato
• provolone cheese
• salami
• pepperoni
• black olive
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ green bell pepper
• rotini pasta
• salami
• red bell pepper
• red onion
• black olive
• mozzarella
• salad dressing
• salad dressing mix
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
3. 3 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
4. 4 Season pasta salad with dry salad dressing mix and stir to combine.
5. 5 Sprinkle with Parmesan cheese before serving. Enjoy!

By Trish

Ingredients

• ✓ green bell pepper
• black pepper
• salt
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• olive oil
• parmesan cheese
• parsley
• black olive
• red bell pepper
• cucumber
• red onion
• provolone cheese
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Ingredients

• ✓ green bell pepper
• corn
• roma tomato
• red onion
• cilantro
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
3. 3 Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
4. 4 Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.

By AMBERT77

Ingredients

• ✓ green bell pepper
• avocado
• onion
• tomato
• cilantro
• lime
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine avocados, onion, bell pepper, tomato, cilantro, and lime juice in a large bowl.
3. 3 Gently toss until evenly coated. Season with salt and pepper.
4. 4 Enjoy!

By John Endresen

Ingredients

• ✓ green bell pepper
• cucumber
• salt
• onion
• white sugar
• vinegar
• celery seed
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cucumbers in a colander and liberally sprinkle with salt. Set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
3. 3 Mix together cucumbers, onions, and green bell pepper in a serving bowl.
4. 4 To make the dressing: Whisk sugar, vinegar, celery seed, and salt together in a medium bowl until smooth.
5. 5 Pour dressing over cucumber mixture; stir until evenly coated.

By KBOVER

Ingredients

• ✓ green bell pepper
• potato
• mayonnaise
• ranch dressing
• onion
• celery
• salt
• pepper

Instructions

1. 1 Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
2. 2 Peel the skin off of the potatoes and cube them.
3. 3 Combine cubed potatoes, mayonnaise, ranch dressing, onion, celery, and green bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until well chilled.

By Mai Forrester

Ingredients

• ✓ green bell pepper
• macaroni
• cheddar cheese
• celery
• green pea
• onion
• mayonnaise
• sour cream
• milk
• sweet pickle relish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water until tender yet firm to the bite, 7 to 10 minutes; drain. Rinse pasta under cold water; drain.
2. 2 Combine macaroni, bell pepper, celery, cheese, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl; mix well.
3. 3 Cover the bowl; refrigerate before serving, at least 24 hours.

By Karena

Ingredients

• ✓ green bell pepper
• olive oil
• white sugar
• cider vinegar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• raisin
• green onion

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ green bell pepper
• cheese tortellini
• grape tomato
• cucumber
• red bell pepper
• red onion
• kalamata olive
• feta cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
2. 2 Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
3. 3 Chill in the refrigerator for 2 hours before serving.

By Cindy Wilkinson Abel

Ingredients

• ✓ green bell pepper
• corn
• yellow bell pepper
• red bell pepper
• red onion
• cucumber
• tomato
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place corn, yellow pepper, red pepper, green pepper, red onion, cucumber, and tomato in a large bowl. Add just the amount of mayonnaise to your liking; mix well to combine. Season to taste with salt and pepper; chill until serving.

By LORI HAUSSY

Ingredients

• ✓ green bell pepper
• apple cider vinegar
• white sugar
• olive oil
• water
• salt
• black pepper
• sweet corn
• red bell pepper
• sweet onion
• tomato

Instructions

1. 1 Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

By MOOSETRAX75

Ingredients

• ✓ green bell pepper
• rotini pasta
• vegetable oil
• lime juice
• chili powder
• cumin
• salt
• garlic
• corn
• black bean
• red bell pepper
• cilantro
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Ingredients

• ✓ green bell pepper
• elbow macaroni
• mayonnaise
• white sugar
• white vinegar
• yellow mustard
• salt
• black pepper
• celery
• onion
• carrot
• pimento pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
3. 3 Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni pasta together in a large bowl.
4. 4 Stir in celery, onion, green pepper, carrot, and pimentos.
5. 5 Refrigerate salad for at least 4 hours before serving, but preferably overnight.

By Graden

Ingredients

• ✓ green bell pepper
• rigatoni pasta
• onion
• tomato
• provolone cheese
• pepperoni
• olive
• olive oil
• vinegar
• parmesan cheese
• sugar
• oregano
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Ingredients

• ✓ green bell pepper
• quinoa
• water
• red wine vinegar
• dijon mustard
• salt
• black pepper
• lemon juice
• canola oil
• cucumber
• tomato
• black olive
• red onion

Instructions

1. 1 Bring quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked quinoa to a large bowl and refrigerate until cold, about 1 hour.
2. 2 Blend vinegar, Dijon, salt, pepper, and lemon juice in a blender. Slowly pour in oil, with the blender running, until dressing is smooth and thick.
3. 3 Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.

By Randy Finger

Ingredients

• ✓ green bell pepper
• romaine lettuce
• cucumber
• tomato
• black olive
• red bell pepper
• red onion
• feta cheese
• olive oil
• lemon
• oregano
• black pepper

Instructions

1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Ingredients

• ✓ green bell pepper
• water
• chicken bouillon
• garlic
• quinoa
• chicken breast
• red onion
• kalamata olive
• feta cheese
• parsley
• chive
• salt
• lemon juice
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Discard garlic clove and transfer quinoa into a large bowl.
4. 4 Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.
5. 5 Serve warm or refrigerate and serve cold.

By Coulter

Ingredients

• ✓ green bell pepper
• beef sirloin steak
• olive oil
• red wine vinegar
• lemon juice
• worcestershire sauce
• garlic
• salt
• black pepper
• blue cheese
• romaine lettuce
• tomato
• carrot
• red onion
• green olive

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Cook steak on preheated grill until reaches desired doneness, or 3 to 5 minutes per side. Transfer steak to a cutting board; rest until cool enough to handle.
3. 3 Slice steak into strips or bite-sized pieces.
4. 4 Whisk olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, salt, and black pepper together in a small bowl; stir in blue cheese. Cover bowl; refrigerate vinaigrette.
5. 5 Arrange lettuce, tomato, bell pepper, carrot, onion, and olives on chilled plates; top with sliced steak and drizzle with vinaigrette.

By Linda

Ingredients

• ✓ green bell pepper
• rotini pasta
• salsa
• mayonnaise
• sour cream
• red bell pepper
• black bean
• corn
• red bell pepper
• black olive
• green onion
• salt
• garlic powder
• cumin
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Ingredients

• ✓ green bell pepper
• penne pasta
• olive oil
• red wine vinegar
• garlic
• lemon juice
• oregano
• salt
• pepper
• cherry tomato
• red bell pepper
• red onion
• cucumber
• black olive
• feta cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
3. 3 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
4. 4 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
5. 5 For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

By Danielle Laroche

Ingredients

• ✓ green bell pepper
• bulgur
• water
• olive oil
• onion
• tomato
• cucumber
• red bell pepper
• green onion
• parsley
• mint
• red pepper flakes
• olive oil
• lemon juice
• pomegranate molasses

Instructions

1. 1 Place bulgur in a bowl; stir in boiling water. Cover and let stand for 20 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in chopped onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Drain bulgur and return it to the bowl. Add cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

By ahilgaz

Ingredients

• ✓ green bell pepper
• hot pepper sauce
• chili powder
• black pepper
• cumin
• salt
• white sugar
• garlic
• lemon juice
• lime juice
• cilantro
• red wine vinegar
• olive oil
• red onion
• corn kernel
• red bell pepper
• cannellini bean
• kidney bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ green bell pepper
• onion
• red bell pepper
• mushroom
• butter
• cream of chicken soup
• milk

Instructions

1. 1 In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

By Karen

Ingredients

• ✓ green bell pepper
• tomato
• onion
• lime juice
• garlic
• salt
• oregano
• rosemary

Instructions

1. 1 Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container.
2. 2 Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.

By Bekah Pellegrino

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
• carrot
• garlic
• tomato puree
• tomato
• herb seasoning
• basil
• red pepper flakes
• olive oil

Instructions

1. 1 Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
2. 2 Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.

By 1st Grambo

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
• tomato
• garlic
• olive oil
• onion
• mushroom
• tomato
• tomato paste
• oregano
• basil

Instructions

1. 1 In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
2. 2 Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.

By BARBLUVSFOOD