Type what you have

Ingredients

• ✓ green pepper
• sugar
• cornstarch
• salt
• mustard
• water
• cider vinegar
• green bean
• wax bean
• red kidney bean
• onion

Instructions

1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Ingredients

• ✓ green pepper
• chickpea
• kidney bean
• black bean
• green bean
• wax bean
• onion
• celery
• white sugar
• salad oil
• vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
4. 4 Refrigerate salad until ready to serve.
5. 5 Enjoy!

By chemjo

Ingredients

• ✓ green pepper
• bow-tie pasta
• broccoli floret
• cherry tomato
• grape tomato
• green onion
• celery
• red bell pepper
• salad dressing
• parmesan cheese
• white sugar
• basil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook bow tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
3. 3 Mix cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
4. 4 Gently stir salad dressing and Parmesan cheese together in a bowl until evenly mixed; season to taste with sugar, basil, and salt.
5. 5 Pour salad dressing mixture over pasta mixture; gently toss to coat evenly.
6. 6 For best results, chill salad in refrigerator before serving to allow flavors to blend.

By Alley

Ingredients

• ✓ green pepper
• peanut oil
• soy sauce
• black pepper
• skirt steak
• onion
• green onion
• ginger root
• serrano pepper
• spinach
• balsamic vinaigrette salad dressing

Instructions

1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham

Ingredients

• ✓ green pepper
• olive oil
• pork loin
• red bell pepper
• yellow bell pepper
• carrot
• brussels sprout
• garlic
• onion
• parsley
• celery
• ginger root
• water chestnut
• mint

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.
2. 2 Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!

By mywifescook

Ingredients

• ✓ green pepper
• garlic
• ginger root
• soy sauce
• rice vinegar
• peanut oil
• sesame oil
• hot pepper sauce
• red bell pepper
• yellow bell pepper
• green onion
• snap pea
• sesame seed
• udon noodle

Instructions

1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Ingredients

• ✓ green pepper
• mustard
• shrimp
• onion
• garlic
• sunflower oil

Instructions

1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Ingredients

• ✓ green pepper
• butter
• red bell pepper
• onion
• portobello mushroom
• beef tip
• egg substitute

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
2. 2 Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
3. 3 Stir egg beaters into the mixture, and cook 10 minutes, or until firm.

By devin

Ingredients

• ✓ green pepper
• corn
• red pepper
• sour cream
• mayonnaise
• cheddar cheese
• onion

Instructions

1. 1 Stir corn, sour cream, mayonnaise, Cheddar cheese, and onion together until evenly mixed.

By Cupcake

Ingredients

• ✓ green pepper
• ground beef
• onion
• red kidney bean
• tomato
• chili powder
• salt
• oregano

Instructions

1. 1 Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
2. 2 Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.

By Bird's Eye

Ingredients

• ✓ green pepper
• corn
• red pepper
• tomato
• green chile pepper
• mayonnaise
• cheddar cheese

Instructions

1. 1 Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.

By jweigummaccom

Ingredients

• ✓ green pepper
• butter
• onion
• imitation crabmeat
• mayonnaise

Instructions

1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Ingredients

• ✓ green pepper
• smoked sausage
• olive oil
• onion
• red pepper
• oregano
• parmesan cheese

Instructions

1. 1 Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
2. 2 Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
3. 3 Remove from heat, stir in Parmesan cheese.

By Hillshire FarmR Brand

Ingredients

• ✓ green pepper
• cream cheese
• barbecue sauce
• bacon
• tomato
• green onion
• cheddar cheese

Instructions

1. 1 Spread cream cheese onto platter.
2. 2 Drizzle with barbecue sauce.
3. 3 Top with remaining ingredients.

By Philadelphia

Ingredients

• ✓ green pepper
• butter
• margarine
• mushroom
• red pepper
• onion
• egg
• water

Instructions

1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Ingredients

• ✓ green pepper
• pasta
• broccoli
• carrot
• mushroom
• ranch salad dressing
• parmesan cheese

Instructions

1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

By BECKARIAH

Ingredients

• ✓ green pepper
• olive oil
• rice
• onion
• tortilla broth
• tomato paste
• black bean
• cilantro

Instructions

1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ green pepper
• turkey sausage
• onion
• mushroom
• garlic
• egg
• milk
• biscuit baking mix
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
2. 2 Place a large skillet over medium heat, and cook and stir the turkey sausage, onion, green bell pepper, mushrooms, and garlic until the turkey is no longer pink, about 8 minutes. Spread the turkey mixture into the prepared pie plate.
3. 3 Beat the eggs in a bowl with the milk, and stir in the biscuit mix. Pour the mixture over the turkey mixture in the pie dish. Sprinkle with Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese topping is browned and the pie filling is thickened and bubbling, about 30 minutes.

By VTMOM13

Ingredients

• ✓ green pepper
• vegetable broth
• corn
• red pepper
• black bean
• chunky salsa
• tortilla chip
• mexican cheese blend

Instructions

1. 1 Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
2. 2 Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

By abarthle

Ingredients

• ✓ green pepper
• corn kernel
• carrot
• onion
• sour cream
• mayonnaise
• white vinegar
• sugar
• yellow mustard
• salt

Instructions

1. 1 Toss corn, carrots, green pepper, and onions in a salad bowl.
2. 2 Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

By Tante

Ingredients

• ✓ green pepper
• butter
• onion
• carrot
• celery
• tomato
• vegetable broth
• all-purpose flour
• half-and-half
• american cheese

Instructions

1. 1 In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
2. 2 In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.

By Doug Matthews

Ingredients

• ✓ green pepper
• cauliflower
• olive
• onion
• pimento pepper
• canola oil
• red wine vinegar
• lemon juice
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Ingredients

• ✓ green pepper
• corn
• hot green chile pepper
• white vinegar
• sugar
• cumin
• black pepper

Instructions

1. 1 Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
2. 2 Fill a large bowl with cold water and ice.
3. 3 Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
4. 4 Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

By LynneW

Ingredients

• ✓ green pepper
• ground beef
• red pepper
• roasted red pepper and tomato soup
• water
• chili powder
• onion powder
• white rice
• corn
• tex-mex cheese blend

Instructions

1. 1 Heat large non-stick skillet over medium-high heat. Break up meat in skillet; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
2. 2 Add soup, water, chili powder, and onion powder; stir. Bring to a boil.
3. 3 Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.

By Campbell's Canada

Ingredients

• ✓ green pepper
• ground beef
• condensed tomato soup
• instant rice
• onion
• garlic
• italian seasoning
• egg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
3. 3 Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

By MaBell

Ingredients

• ✓ green pepper
• ground beef
• onion
• chili powder
• black pepper
• tomato juice
• kidney bean
• great northern bean
• cheddar cheese
• sour cream
• green onion
• tomato

Instructions

1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
2. 2 Add tomato juice and beans and heat through.
3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Ingredients

• ✓ green pepper
• salad dressing
• white sugar
• baby pea
• iceberg lettuce
• cheddar cheese
• bacon bit

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Ingredients

• ✓ green pepper
• elbow macaroni
• pea
• butter
• onion
• all-purpose flour
• salt
• black pepper
• milk
• american cheese
• cheddar cheese
• mozzarella cheese
• bison sausage with pepperoni seasoning

Instructions

1. 1 Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
2. 2 Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
3. 3 Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.

By The Bison Council

Ingredients

• ✓ green pepper
• pork sausage
• red pepper
• red onion
• egg
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.
2. 2 Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.
3. 3 Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

By Kraft

Ingredients

• ✓ green pepper
• beef tri tip steak
• beef stock
• red wine vinegar
• worcestershire sauce
• olive oil
• onion
• mushroom
• american cheese
• sandwich roll

Instructions

1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good