Type what you have

Ingredients

• ✓ yellow bell pepper
• corn
• red bell pepper
• green 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

• ✓ yellow bell pepper
• black-eyed pea
• red bell pepper
• onion
• jalapeno pepper
• parsley
• garlic
• red wine vinegar
• balsamic vinegar
• olive oil
• salt
• black pepper
• cumin
• bacon

Instructions

1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Ingredients

• ✓ yellow bell pepper
• chicken tender
• salt
• lime
• olive oil
• yellow onion
• garlic
• chicken broth
• cassava root
• tomato
• coconut milk
• table cream
• evaporated milk
• cilantro
• palm oil

Instructions

1. 1 Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
3. 3 Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
6. 6 Serve garnished with additional cilantro.

By Paul Gambardella

Ingredients

• ✓ yellow bell pepper
• lime juice
• cilantro leaves
• salt
• sea bass
• green onion
• jalapeno pepper
• red bell pepper
• soy sauce
• coconut milk
• cayenne pepper
• cumin
• paprika
• garlic
• tomato paste
• salt
• onion
• olive oil
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
3. 3 Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

By John Mitzewich

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

Ingredients

• ✓ yellow bell pepper
• chicken breast
• chicken wing sauce
• red bell pepper
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
2. 2 Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.

By STACEYLYNNBO

Ingredients

• ✓ yellow bell pepper
• penne pasta
• olive oil
• red onion
• garlic
• red bell pepper

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 and reserve.
2. 2 Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

By Donna Lasater

Ingredients

• ✓ yellow bell pepper
• green bell pepper
• red 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

• ✓ yellow bell pepper
• romaine lettuce
• orange bell pepper
• red bell pepper
• parmesan cheese
• raspberry vinaigrette salad dressing

Instructions

1. 1 In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

By JSCHAUFE

Ingredients

• ✓ yellow bell pepper
• eggplant
• red bell pepper
• zucchini
• onion
• vegetable oil
• teriyaki sauce

Instructions

1. 1 Brush vegetables with oil to coat.
2. 2 Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. 3 Preheat grill for high heat.
4. 4 Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

By Maryellen

Ingredients

• ✓ yellow bell pepper
• butter
• salmon
• vegetable oil
• red bell pepper
• garlic
• lemon

Instructions

1. 1 In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
2. 2 In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
3. 3 In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

By Eliza

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• kielbasa sausage
• red potato
• red bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ yellow bell pepper
• olive oil
• sesame oil
• green 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

• ✓ yellow bell pepper
• cheese ravioli
• olive oil
• onion
• green bell pepper
• red bell pepper
• chicken broth
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
2. 2 Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

By Amanda

Ingredients

• ✓ yellow bell pepper
• spread
• red bell pepper
• sweet onion
• garlic
• cumin
• chili powder
• lime juice
• cilantro

Instructions

1. 1 Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

By Country Crock

Ingredients

• ✓ yellow bell pepper
• kidney bean
• roasted red pepper
• cherry tomato
• parsley
• balsamic vinegar
• vegetarian worcestershire sauce
• sugar
• basil
• garlic
• lettuce

Instructions

1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Ingredients

• ✓ yellow bell pepper
• red potato
• red bell pepper
• onion
• basil
• garlic
• olive oil
• salt
• black pepper
• paprika
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
2. 2 Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
3. 3 Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

By lazycook

Ingredients

• ✓ yellow bell pepper
• arugula
• mandarin orange segment
• red onion
• cherry tomato
• sunflower seed
• goat cheese
• avocado

Instructions

1. 1 In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

By Denise

Ingredients

• ✓ yellow bell pepper
• penne pasta
• salad dressing
• mustard
• parmesan cheese
• dill weed
• red onion
• orange bell pepper

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, mix together the salad dressing, mustard, cheese and dill.
3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Ingredients

• ✓ yellow bell pepper
• parmesan cheese bread crumb
• red bell pepper
• green onion
• jalapeno pepper
• butter
• crabmeat
• mozzarella cheese
• grouper fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir bread crumbs, red pepper, yellow pepper, green onions, jalapeño, butter, crabmeat, and mozzarella cheese together in a medium bowl. Arrange grouper fillets in a single layer in a 9x13-inch baking dish. Spread the crumb topping evenly over the fish.
3. 3 Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you can broil for 10 minutes instead of baking.

By JESSICA971

Ingredients

• ✓ yellow bell pepper
• mussel
• green bell pepper
• red bell pepper
• olive oil
• red wine vinegar
• parsley
• egg
• salt
• black pepper

Instructions

1. 1 Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
2. 2 In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

By CHEFNONIONS

Ingredients

• ✓ yellow bell pepper
• portobello mushroom
• onion
• zucchini
• yellow squash
• orange bell pepper
• teriyaki baste and glaze
• garlic
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
3. 3 Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

By thedailygourmet

Ingredients

• ✓ yellow bell pepper
• meyer lemon
• black olive
• olive oil
• oregano
• orange bell pepper
• sweet onion
• salt
• pepper

Instructions

1. 1 Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
2. 2 Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
3. 3 Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

By DrMom

Ingredients

• ✓ yellow bell pepper
• lobster meat
• celery
• onion
• mayonnaise
• black pepper

Instructions

1. 1 In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

By Fishmongere

Ingredients

• ✓ yellow bell pepper
• bow-tie pasta
• sweet sausage
• onion
• red bell pepper
• green bell pepper
• tomato sauce
• oregano
• parmesan cheese

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
3. 3 Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
4. 4 Stir in pasta and toss with Parmesan cheese.

By Contadina

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• onion
• green bell pepper
• chicken broth
• black bean
• kidney bean
• pinto bean
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook and stir until softened, about 5 minutes.
2. 2 Stir in chicken broth, black beans, kidney beans, pinto beans, and diced tomatoes. Cook until heated through, 10 to 15 minutes.

By Debbie F.

Ingredients

• ✓ yellow bell pepper
• cabbage
• red bell pepper
• onion
• carrot
• celery
• cider vinegar
• vegetable oil
• white sugar
• mustard
• dill weed

Instructions

1. 1 In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
2. 2 In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

By Kimberly

Ingredients

• ✓ yellow bell pepper
• onion
• garlic
• green bell pepper
• red bell pepper
• cilantro
• oregano
• white vinegar
• cumin
• black pepper
• salt

Instructions

1. 1 Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

By SANDRYLO

Ingredients

• ✓ yellow bell pepper
• eggplant
• red bell pepper
• green bell pepper
• orange bell pepper
• olive oil
• steak seasoning
• feta cheese
• basil
• oregano

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
3. 3 Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
4. 4 Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

By Marcia

Ingredients

• ✓ yellow bell pepper
• potato
• smoked sausage
• yellow squash
• onion
• orange bell pepper
• butter
• seasoned salt
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine potatoes, sausage, squash, onion, bell peppers, butter, seasoned salt, garlic powder, and pepper in a 9x13-inch glass baking pan. Cover with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are soft, about 30 minutes.

By Carly Rae