Type what you have

Ingredients

• ✓ orange bell pepper
• fiesta flats
• cauliflower riced veggies
• fajita seasoning mix
• red cabbage
• green onion

Instructions

1. 1 Cook riced cauliflower in a large skillet for 5 minutes. Add fajita seasoning and stir until combined.
2. 2 Add diced bell pepper to skillet and cook until warmed.
3. 3 Fill each Fiesta Flat with the cauliflower-bell pepper mixture.
4. 4 Top each taco with cabbage and chopped green onions.

By Ortega

Ingredients

• ✓ orange bell pepper
• sweet corn
• red onion
• jalapeno pepper
• cilantro
• lime juice
• honey
• red pepper
• salt
• black pepper

Instructions

1. 1 Stir corn, bell pepper, red onion, jalapeño, cilantro, lime juice, honey, crushed red pepper, salt, and pepper together in a bowl. For best flavor results, chill until ready to serve.

By Jeannine Maxwell

Ingredients

• ✓ orange bell pepper
• red bell pepper
• yellow bell pepper
• olive oil
• impossible burger
• onion
• garlic
• taco seasoning mix
• fire-roasted diced tomato
• mexican blend cheese
• cilantro
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
4. 4 Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
5. 5 Stuff peppers with mixture and cover dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

By France Cevallos

Ingredients

• ✓ orange bell pepper
• lemon
• bay leaf
• black peppercorn
• thyme
• chicken breast
• paprika
• mayonnaise
• sour cream
• salt
• black pepper
• nutmeg
• corn
• cilantro
• jalapeno pepper

Instructions

1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Ingredients

• ✓ orange bell pepper
• olive oil
• chicken breast
• cumin
• mexican seasoning
• cayenne pepper
• onion
• garlic
• red bell pepper
• yellow bell pepper
• black bean
• kidney bean
• corn kernel
• corn tortilla
• cilantro
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. 3 Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

By Anne

Ingredients

• ✓ orange bell pepper
• tilapia fillet
• pea
• chicken bouillon
• tomato paste
• water
• basil
• saffron
• thyme
• bay leaf
• tomato
• garlic
• black pepper
• salt
• yellow bell pepper
• onion
• cauliflower rice
• chicken breast
• chorizo sausage

Instructions

1. 1 Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
2. 2 Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3 Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
5. 5 Place the paella pan in the center of the table and serve.

By Diana71

Ingredients

• ✓ orange bell pepper
• cheddar cheese
• enchilada sauce
• black pepper
• salt
• cumin
• lime juice
• chili powder
• cilantro
• black bean
• garlic
• jalapeno pepper
• yellow bell pepper
• onion
• olive oil
• quinoa
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.
4. 4 Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.

By S T Andersen

Ingredients

• ✓ orange bell pepper
• cilantro
• avocado
• flour tortilla
• lime
• paprika
• cumin
• onion powder
• garlic powder
• black pepper
• salt
• chili powder
• olive oil
• red onion
• red bell pepper
• yellow bell pepper
• shrimp
• cooking spray

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Combine shrimp, bell peppers, red onion, olive oil, chili powder, salt, black pepper, garlic powder, onion powder, cumin, and paprika in a large bowl; toss to combine. Spread mixture on the prepared pan evenly.
3. 3 Cook in the preheated oven until shrimp are bright pink and firm, about 8 minutes. Turn on the oven's broiler and cook for an additional 2 minutes.
4. 4 Squeeze lime juice over mixture.
5. 5 Build fajitas on tortillas with avocado slices and cilantro.

By Jrrahurn

Ingredients

• ✓ orange bell pepper
• vegetable oil
• corn tortilla
• hot pepper sauce
• cheddar cheese
• turkey
• heavy cream
• sour cream
• cream cheese
• paprika
• cumin
• ancho chile pepper
• chipotle chile pepper
• black pepper
• kosher salt
• yellow bell pepper
• green bell pepper
• onion
• olive oil
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
2. 2 Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.
3. 3 Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.
4. 4 Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.
5. 5 Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.
6. 6 To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.
7. 7 Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.

By Josh C

Ingredients

• ✓ orange bell pepper
• sour cream
• cheddar cheese
• cream cheese
• cream of chicken soup
• corn tortilla
• onion
• green bell pepper
• red bell pepper
• black bean
• lemon juice
• black pepper
• salt
• cayenne pepper
• paprika
• cumin
• hot pepper sauce
• worcestershire sauce
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
2. 2 Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.

By sillybakedbunny

Ingredients

• ✓ orange bell pepper
• swordfish steak
• white wine
• shallot

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ orange bell pepper
• romaine lettuce
• red bell pepper
• yellow 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

• ✓ orange bell pepper
• mushroom
• onion
• carrot
• bacon
• cheddar cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
4. 4 Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

By MumAndMe

Ingredients

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

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

• ✓ orange bell pepper
• portobello mushroom
• onion
• zucchini
• yellow squash
• yellow 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

• ✓ orange bell pepper
• potato
• smoked sausage
• yellow squash
• onion
• yellow 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

Ingredients

• ✓ orange bell pepper
• eggplant
• red bell pepper
• green bell pepper
• yellow 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

• ✓ orange bell pepper
• chili powder
• olive oil
• lime juice
• garlic salt
• shrimp
• cooking spray
• red bell pepper
• red onion
• flour tortilla

Instructions

1. 1 Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
2. 2 While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
3. 3 Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
4. 4 Serve shrimp, onion, and peppers in flour tortillas.

By Amanda

Ingredients

• ✓ orange bell pepper
• chicken breast
• buffalo wing sauce
• onion
• honey
• avocado
• greek yogurt
• salsa verde
• olive oil
• flour tortilla
• manchego cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
3. 3 Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
4. 4 Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
5. 5 Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
6. 6 Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
7. 7 Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
8. 8 Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

By Home Chef Joel

Ingredients

• ✓ orange bell pepper
• ground turkey
• onion
• tomato
• white rice
• water
• liquid smoke
• gouda cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Ingredients

• ✓ orange bell pepper
• red chile pepper
• red bell pepper
• onion
• sugar
• apple cider vinegar
• pickling salt

Instructions

1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ orange bell pepper
• water
• half and half
• salt
• grits
• cheddar cheese
• butter
• pork sausage
• egg
• milk
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
3. 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
5. 5 Bake in the preheated oven until set, 45 to 60 minutes.

By Ginny49

Ingredients

• ✓ orange bell pepper
• red bell pepper
• red onion
• portabella mushroom
• olive oil
• salt
• sugar snap pea
• zucchini
• yellow summer squash
• garlic
• balsamic vinegar
• basil
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ orange bell pepper
• pork loin
• five-spice powder
• vegetable oil
• red bell pepper
• yellow bell pepper
• red onion
• garlic
• broccoli
• pineapple
• sweet and sour sauce

Instructions

1. 1 Place pork in a bowl, season with Chinese five-spice powder and mix well.
2. 2 Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.
4. 4 Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

By CookingWithShelia

Ingredients

• ✓ orange bell pepper
• spaghetti squash
• water
• olive oil
• smoked sausage
• onion
• vodka sauce
• creamy rosa pasta sauce
• broccoli floret
• parmesan cheese
• basil

Instructions

1. 1 Put squash halves, cut sides down, in a microwave-safe dish. Add water and cover. Microwave on High until tender, about 12 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate. Cook onion and bell pepper in the same skillet until just tender, 6 to 8 minutes.
3. 3 Stir vodka sauce and broccoli into skillet. Bring to a simmer and cook, covered, until broccoli is crisp-tender, 3 to 4 minutes. Return sausage to skillet; stir to combine.
4. 4 Carefully remove squash halves from dish. Using a fork, scrape squash strands into a serving dish. Top with sausage mixture. Garnish with Parmesan and basil.

By thehungryscientist

Ingredients

• ✓ orange bell pepper
• chicken breast
• jerk seasoning
• vegetable oil
• yellow onion
• yellow bell pepper
• red bell pepper
• alfredo sauce
• pineapple
• fettuccine pasta
• garlic

Instructions

1. 1 Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
2. 2 Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
6. 6 Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
7. 7 Plate the pasta and chicken and cover with the sauce.

By Brad Pickett

Ingredients

• ✓ orange bell pepper
• butter
• garlic
• lemon pepper
• spicy seasoning blend
• potato
• green bell pepper
• yellow bell pepper
• onion
• beer
• mexican-style cheese blend

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
3. 3 Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

By Tony Elisa

Ingredients

• ✓ orange bell pepper
• sweet corn
• tomato
• celery
• red onion
• garlic
• ranch salad dressing
• cilantro

Instructions

1. 1 Combine corn, tomato, bell pepper, celery, red onion, and garlic in a bowl; stir in ranch dressing to coat. Fold all but 1 tablespoon cilantro into salad. Sprinkle reserved 1 tablespoon cilantro over top; serve.

By MECTE

Ingredients

• ✓ orange bell pepper
• broccoli
• red onion
• red potato
• red bell pepper
• green bean
• brussels sprout
• mushroom
• garlic
• black pepper
• salt
• lemon juice
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
3. 3 Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

By grithcel