Type what you have

Ingredients

• ✓ green bell pepper
• curry powder
• curry paste
• coconut milk
• fish sauce
• brown sugar
• chicken stock
• chicken thigh
• pea
• carrot
• cornstarch
• chicken stock
• pineapple

Instructions

1. 1 Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. 2 Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. 3 Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

By ainsliek

Ingredients

• ✓ green bell pepper
• peanut butter
• green onion
• soy sauce
• lemon juice
• brown sugar
• garlic
• coriander
• cayenne pepper
• pork tenderloin
• water chestnut
• red bell pepper
• sweet onion
• skewer

Instructions

1. 1 In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

By PAULCHASE

Ingredients

• ✓ green bell pepper
• vegetable oil
• garlic
• hot chile pepper
• pork
• soy sauce
• soy sauce
• fish sauce
• chile paste
• soybean oil
• onion
• thai basil
• white pepper

Instructions

1. 1 Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
2. 2 Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

By Gingi Sheppard

Ingredients

• ✓ green bell pepper
• rice noodle
• chicken breast
• soy sauce
• red bell pepper
• cucumber
• carrot
• mushroom
• onion
• garlic
• ginger root
• red chile sauce
• peanut sauce
• oyster sauce
• sesame oil
• sesame seed

Instructions

1. 1 Cook rice noodles according to package directions.
2. 2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. 3 In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. 4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

By Sharon

Ingredients

• ✓ green bell pepper
• chicken stock
• chicken breast
• shiitake mushroom
• red chile pepper
• kaffir lime leaf
• lemongrass
• coconut milk
• red bell pepper
• fish sauce
• galangal
• lime juice
• green onion
• thai basil
• cilantro

Instructions

1. 1 Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
2. 2 Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

By Zack Tullis

Ingredients

• ✓ green bell pepper
• coconut milk
• chicken broth
• peanut butter
• brown sugar
• fish sauce
• lime juice
• green curry paste
• garlic
• ginger
• chicken breast
• onion
• cornstarch
• water
• mixed vegetable

Instructions

1. 1 Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2. 2 Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3. 3 Mix cornstarch and water together in a small bowl; set aside.
4. 4 Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.

By nonsensal

Ingredients

• ✓ green bell pepper
• peanut
• sirloin steak
• chile-garlic sauce
• garam masala
• curry powder
• garlic salt
• turmeric
• worcestershire sauce
• peanut sauce
• soy sauce
• sugar
• red curry paste
• fish sauce
• lime juice
• coconut milk
• red bell pepper
• yellow onion
• peanut oil

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• ✓ green bell pepper
• black pepper
• salt
• garlic powder
• brown sugar
• sesame oil
• soy sauce
• sweet chili sauce
• rice wine vinegar
• tahini
• peanut butter
• shrimp
• black sesame seed
• peanut
• green onion
• cilantro
• yellow bell pepper
• red bell pepper
• carrot
• napa cabbage
• angel hair pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. 2 In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

By YAKUTA

Ingredients

• ✓ green bell pepper
• jalapeno pepper
• oregano
• mozzarella cheese

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Ingredients

• ✓ green bell pepper
• sesame oil
• broccoli
• sesame seed

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ green bell pepper
• chicken thigh
• carrot
• onion
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

By Pam Wright

Ingredients

• ✓ green bell pepper
• ground beef
• onion
• tomato sauce
• macaroni

Instructions

1. 1 Cook pasta according to package directions. Drain.
2. 2 In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
3. 3 Serve sauce over pasta.

By Luann Charity

Ingredients

• ✓ green bell pepper
• turkey sausage
• farfalle pasta
• beef broth
• black 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.
2. 2 While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
3. 3 Toss pasta with sausage mixture and serve.

By Kristin

Ingredients

• ✓ green bell pepper
• chicken breast
• red potato
• pineapple
• barbecue sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
2. 2 Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
3. 3 Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.

By Joy Underwood

Ingredients

• ✓ green bell pepper
• onion
• garlic
• tomato
• italian seasoning
• chicken broth
• tomato paste

Instructions

1. 1 In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
2. 2 Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.

By Jon

Ingredients

• ✓ green bell pepper
• onion
• olive oil
• chicken breast
• hummus
• lemon
• paprika

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
3. 3 Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
4. 4 Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DiGiovine

Ingredients

• ✓ green bell pepper
• red bell pepper
• yellow 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

• ✓ green bell pepper
• olive oil
• soy sauce
• onion
• beef stew meat

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.

By Chantelle

Ingredients

• ✓ green bell pepper
• red bell pepper
• onion
• mushroom
• chicken
• salad dressing mix
• flour tortilla

Instructions

1. 1 Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2. 2 Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3. 3 Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

By APIED

Ingredients

• ✓ green bell pepper
• chicken breast
• fat free dressing
• red bell pepper
• zucchini

Instructions

1. 1 Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. 2 Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. 3 Grill chicken and veggies over medium heat.

By Rachel

Ingredients

• ✓ green bell pepper
• white sugar
• vinegar
• liquid pectin

Instructions

1. 1 Bring sugar, green pepper, and white vinegar to a boil in a large, stainless steel saucepan over medium-high heat, stirring constantly, 6 minutes.
2. 2 Stir in liquid pectin, then cook, stirring constantly, 3 more minutes. Skim off foam with a metal spoon; remove from heat.
3. 3 Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart 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 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Laura Rhodes

Ingredients

• ✓ green bell pepper
• green chile pepper
• vinegar
• white sugar
• cayenne pepper
• fruit pectin
• green food coloring

Instructions

1. 1 Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
2. 2 Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

By phyllis

Ingredients

• ✓ green bell pepper
• chicken breast
• onion
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
2. 2 Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
3. 3 Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
4. 4 Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

By diggler

Ingredients

• ✓ green bell pepper
• ground beef
• chili bean
• tomato
• onion

Instructions

1. 1 In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.

By LAMPBER

Ingredients

• ✓ green bell pepper
• beef cube steak
• onion
• water
• butter
• salt
• black pepper

Instructions

1. 1 Place cube steak, bell pepper, onion, and water in a skillet. Bring to a boil. Reduce heat to low, add butter, and season with salt and pepper. Simmer until cube steak, bell pepper, and onion are tender and most of the water is absorbed, 25 to 30 minutes.

By Yoly

Ingredients

• ✓ green bell pepper
• olive oil
• garlic
• onion
• salt
• portobello mushroom

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
2. 2 Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

By Georgia

Ingredients

• ✓ green bell pepper
• barbecue sauce
• pineapple chunk
• onion
• garlic
• chicken breast

Instructions

1. 1 In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. 2 Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. 3 Cover, and cook on Low for 8 to 9 hours.

By Jan Taylor

Ingredients

• ✓ green bell pepper
• elbow macaroni
• onion
• turkey sausage
• mushroom
• tomato

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.
2. 2 In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
3. 3 In same pot, cook sausage over medium heat until brown. Drain.
4. 4 Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

By Jennifer Atherton

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
• cabbage
• onion
• carrot
• white wine vinegar
• vegetable oil
• sugar

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith