Type what you have

Ingredients

• ✓ bell pepper
• whole-wheat elbow pasta
• corn
• celery
• red onion
• vegan mayonnaise
• white vinegar
• mustard
• white sugar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
2. 2 Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
3. 3 Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

By btnymeg

Ingredients

• ✓ bell pepper
• rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ bell pepper
• beef top sirloin steak
• sugar snap pea
• broccoli floret
• carrot
• garlic
• stir-fry sauce
• red pepper
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ bell pepper
• vegetable oil
• chicken breast
• carrot
• garlic
• ginger
• shallot
• pineapple chunk
• water
• soy sauce
• cornstarch
• white vinegar
• red pepper flakes

Instructions

1. 1 Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. 2 Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

By Jennifer Landry

Ingredients

• ✓ bell pepper
• chicken broth
• soy sauce
• cornstarch
• ginger
• brown sugar
• cornstarch
• ginger
• curry powder
• chicken breast
• olive oil
• sesame oil
• green onion
• sesame seed
• cashew

Instructions

1. 1 Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
2. 2 Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
3. 3 Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

By Colleen

Ingredients

• ✓ bell pepper
• water
• cornstarch
• onion
• garlic
• garlic
• black bean sauce
• vegetable oil
• sugar
• oyster sauce
• water
• bean sprout
• chicken breast
• salt
• white sugar
• soy sauce
• water
• cornstarch

Instructions

1. 1 To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
2. 2 Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
3. 3 Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
4. 4 Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
5. 5 Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
6. 6 Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

By tonytsang

Ingredients

• ✓ bell pepper
• cauliflower
• ground beef
• tomato sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

Ingredients

• ✓ bell pepper
• pizza crust dough
• hummus
• broccoli
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 475 degrees C (220 degrees C).
2. 2 Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3. 3 Bake in the preheated oven until the crust is golden brown and cheese is melted in the center, 10 to 15 minutes. Slice and serve.

By POODLEMOLUC

Ingredients

• ✓ bell pepper
• bacon
• onion
• cabbage

Instructions

1. 1 Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

By Contented Home-maker

Ingredients

• ✓ bell pepper
• egg
• salt
• black pepper

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.

By Chef Lizzie

Ingredients

• ✓ bell pepper
• water
• barley
• refried bean
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ bell pepper
• millet
• water
• vegetable bouillon
• tomato
• black bean

Instructions

1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Ingredients

• ✓ bell pepper
• olive oil
• onion
• venison steak
• onion and mushroom soup mix
• water
• all-purpose flour

Instructions

1. 1 Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

By Jessica New Alford

Ingredients

• ✓ bell pepper
• penne pasta
• pea
• cheddar cheese
• bacon
• onion
• plain greek yogurt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Ingredients

• ✓ bell pepper
• green bell pepper
• white sugar
• vinegar
• pectin
• red pepper flakes

Instructions

1. 1 Place bell peppers in the bowl of a food processor; pulse until finely chopped. Transfer to a strainer; drain well. This is key to your success.
2. 2 Meanwhile, inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Immerse jars in boiling water or sterilize using the dishwasher; keep hot until jelly is ready.
3. 3 Combine bell peppers, white sugar, vinegar, pectin, and pepper flakes in a large pot. Bring to a rolling boil over high heat while stirring constantly; boil for 1 minute. A rolling boil is one that does not stop when stirred. Remove jelly from heat.
4. 4 Ladle jelly into hot, sterilized jars, filling to within ½ inch of the top. The last jar may not be full. Run a clean knife or thin spatula around the insides of the 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.
5. 5 Fill a large stockpot halfway with water. Bring to a boil and lower jars 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 15 minutes.
6. 6 Remove jars from the stockpot and let cool. The jelly will be somewhat loose. Refrigerate and use within 1 to 2 weeks.

By Darcy Perreault-Acker

Ingredients

• ✓ bell pepper
• fennel
• olive oil
• thyme
• turkey sausage
• shallot
• orecchiette pasta
• tomato paste
• garlic
• basil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
3. 3 Roast in the preheated oven until tender, 8 to 10 minutes.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
6. 6 Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

By Christopher Stolworthy

Ingredients

• ✓ bell pepper
• cream cheese
• cheddar cheese
• chili powder
• corn chip

Instructions

1. 1 Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
2. 2 Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

By cluelesspanda

Ingredients

• ✓ bell pepper
• country sausage
• english muffin
• onion
• cheddar cheese
• egg
• milk
• basil
• black pepper

Instructions

1. 1 Cook ground sausage in a large skillet over medium-high heat, stirring often, until browned and cooked through, about 5 minutes. Drain excess grease.
2. 2 Spread English muffin pieces over the bottom of a 9x13-inch baking dish. Layer cooked sausage, onions, bell peppers, and Cheddar cheese over English muffin pieces.
3. 3 Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Uncover casserole and bake in the preheated oven until casserole is set and eggs are cooked, about 35 minutes. Check by inserting a knife. Let cool for 15 minutes before eating.

By MommaBean3

Ingredients

• ✓ bell pepper
• vegetable oil
• onion
• celery
• corn kernel
• millet
• quinoa
• salt
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
3. 3 Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

By whittothewhit

Ingredients

• ✓ bell pepper
• egg
• bacon
• cheddar cheese
• onion
• mushroom
• black pepper
• paprika
• garlic powder
• salt

Instructions

1. 1 Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
2. 2 Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

By Stephanie Dodson

Ingredients

• ✓ bell pepper
• cream-style corn
• corn
• cheddar cheese
• egg
• butter
• all-purpose flour
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
2. 2 Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

By Jeff Harrell

Ingredients

• ✓ bell pepper
• olive oil
• onion
• mushroom
• garlic
• zucchini
• halibut steak
• basil
• salt
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
3. 3 Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
4. 4 Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

By LITTLEASTA

Ingredients

• ✓ bell pepper
• macaroni
• cheese
• turkey sausage
• onion
• basil

Instructions

1. 1 Follow the recipe for Creamy Macaroni and Cheese .
2. 2 Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ bell pepper
• meatball
• barbecue sauce
• pineapple
• onion
• garlic powder

Instructions

1. 1 Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.

By Tammy Lynn

Ingredients

• ✓ bell pepper
• vegan mayonnaise
• agave nectar
• white vinegar
• broccoli
• carrot
• red onion
• raisin
• walnut

Instructions

1. 1 Mix vegan mayonnaise, agave nectar, and vinegar together in a large bowl until well blended. Add broccoli, carrots, red onion, bell peppers, raisins, and walnuts and toss to coat.
2. 2 Place in the refrigerator for at least 2 hours before serving.

By Alex

Ingredients

• ✓ bell pepper
• cooking spray
• fajita seasoning mix
• chicken breast
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
3. 3 Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By smlchng70

Ingredients

• ✓ bell pepper
• saltine cracker
• green onion
• egg
• mayonnaise
• dijon mustard
• blue crabmeat
• seafood seasoning
• black pepper
• bread crumb
• canola oil

Instructions

1. 1 Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
2. 2 Put bread crumbs on a plate. Coat patties with bread crumbs.
3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

By John Houghton

Ingredients

• ✓ bell pepper
• cooking spray
• chorizo
• corn kernel
• ground beef
• spanish rice
• mexican cheese blend
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees (190 degrees C). Spray an 8- or 9-inch square baking dish with cooking spray, and set aside. Finely chop pepper tops, and set aside.
2. 2 Heat a large nonstick skillet over medium-high. Cook chorizo and corn until corn begins to turn golden and chorizo begins to brown about 5 minutes. Add ground beef and cook until browned, about 10 minutes.
3. 3 Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops to the skillet. Cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Stuff peppers equally with rice mixture and arrange in the prepared baking dish. Add 2 tablespoons water to the baking dish and cover tightly with foil.
4. 4 Bake until peppers are tender, about 45 minutes. Remove and discard the foil. Sprinkle peppers evenly with remaining 1/4 cup cheese. Continue to bake until the cheese melts, about 2 minutes.

By Knorr

Ingredients

• ✓ bell pepper
• cherry tomato
• garlic
• olive oil
• balsamic glaze
• basil
• burrata cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Ingredients

• ✓ bell pepper
• olive oil
• onion
• garlic
• black bean
• cornmeal
• cumin
• paprika
• cayenne pepper
• chili powder
• salsa

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

By BandE