Type what you have

Ingredients

• ✓ red bell pepper
• chicken broth
• garlic
• oregano
• basil
• heavy cream
• feta cheese

Instructions

1. 1 In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
2. 2 Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
3. 3 Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

By AMYGANYO

Ingredients

• ✓ red bell pepper
• garlic
• paprika
• cilantro
• olive oil
• chile pepper
• bread

Instructions

1. 1 Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

By amingermany

Ingredients

• ✓ red bell pepper
• russet potato
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Drain. Cool, then cut into a 1/2-inch dice.
2. 2 Combine potatoes, onion, and bell peppers in a bowl; drizzle in vegetable oil and gently stir until evenly coated. Transfer mixture to resealable plastic freezer bags; store in the freezer.
3. 3 To prepare, cook frozen potato mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

By STRIKER

Ingredients

• ✓ red bell pepper
• olive oil
• eggplant
• green bell pepper
• onion
• carrot
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ red bell pepper
• olive oil
• potato
• bacon
• ham
• onion
• egg
• spanish seasoning

Instructions

1. 1 Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
3. 3 Beat eggs and paprika together in a bowl; pour into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.

By Leslie Rosas

Ingredients

• ✓ red bell pepper
• olive oil
• garlic
• bread
• almond
• sherry vinegar
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• tuna
• mayonnaise
• green onion
• balsamic vinegar
• black pepper
• garlic salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
3. 3 Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
4. 4 Garnish with reserved green onions and a dash of black pepper before serving.

By La Cocina de Redondita

Ingredients

• ✓ red bell pepper
• couscous
• chicken broth
• white wine
• olive oil
• lime juice
• cumin
• garlic
• chicken breast
• green bell pepper
• yellow bell pepper
• green onion
• black olive

Instructions

1. 1 Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
2. 2 In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
3. 3 Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

By Christian Booher

Ingredients

• ✓ red bell pepper
• water
• yellow rice mix
• olive oil
• onion
• shrimp
• green bell pepper
• sweet and spicy seafood seasoning
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
2. 2 Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
3. 3 Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

By Mandy Blizzard

Ingredients

• ✓ red bell pepper
• eggplant
• vegetable broth
• olive oil
• onion
• garlic
• salt
• black pepper
• tomato

Instructions

1. 1 Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.
2. 2 Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.
4. 4 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.
5. 5 Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.

By Barbara Sauermann

Ingredients

• ✓ red bell pepper
• watermelon
• cucumber
• onion
• pineapple juice
• lemon juice
• mint
• honey
• olive oil
• ginger
• jalapeno pepper
• mint leaf

Instructions

1. 1 Reserve 20 small watermelon cubes for garnish.
2. 2 Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.
3. 3 Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

By Julia

Ingredients

• ✓ red bell pepper
• vegetable oil
• onion
• carrot
• broccoli floret
• garlic
• vegetable broth
• rice
• sazon seasoning
• adobo seasoning
• pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; cook and stir until vegetables soften and garlic just begins to brown, about 5 minutes.
2. 2 Stir in broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low and cook until liquid is absorbed and rice is tender, about 25 minutes.
3. 3 Fluff rice with a fork to serve.

By Angie Duffy Hernandez

Ingredients

• ✓ red bell pepper
• mango
• orange juice
• olive oil
• cucumber
• onion
• garlic
• jalapeno pepper
• lime juice
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ red bell pepper
• mayonnaise
• tomato paste
• red onion
• green bell pepper
• lemon juice
• salt
• russet potato
• olive oil
• salt

Instructions

1. 1 Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
3. 3 Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
4. 4 Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
5. 5 Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

By 6kids3cats

Ingredients

• ✓ red bell pepper
• vegetable oil
• onion
• green bell pepper
• yellow bell pepper
• garlic
• quinoa
• vegetable broth
• tomato puree
• tomato
• italian seasoning

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. 2 Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

By CHEESEWEASEL

Ingredients

• ✓ red bell pepper
• chickpea
• green bell pepper
• canola oil
• red potato
• chorizo
• onion
• garlic
• paprika
• salt
• sherry

Instructions

1. 1 Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
4. 4 Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
5. 5 Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
6. 6 Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.

By Pete Zaria

Ingredients

• ✓ red bell pepper
• butter
• linguica sausage
• onion
• green bell pepper
• black pepper
• basil
• oregano
• bean
• water
• white rice

Instructions

1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Ingredients

• ✓ red bell pepper
• ziti pasta
• olive oil
• onion
• garlic
• kielbasa sausage
• sauerkraut
• mustard
• cayenne pepper
• white wine
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley and heat through.
3. 3 Toss ziti with kielbasa and sauerkraut mixture and serve immediately.

By MOLSON7

Ingredients

• ✓ red bell pepper
• tomato
• white rice
• tomato sauce
• chicken broth
• corn
• bacon
• onion
• black olive
• salsa
• chili powder
• cumin

Instructions

1. 1 Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

By suept

Ingredients

• ✓ red bell pepper
• mussel
• shrimp
• squid
• olive oil
• chicken
• garlic
• tomato
• long-grain white rice
• saffron
• paprika
• green pea

Instructions

1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

By Dell

Ingredients

• ✓ red bell pepper
• margarine
• onion
• garlic
• paprika
• caraway seed
• marjoram
• pork tenderloin
• water
• tomato paste
• beef bouillon
• sauerkraut

Instructions

1. 1 Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
2. 2 Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

By michellew

Ingredients

• ✓ red bell pepper
• olive oil
• onion
• garlic
• potato
• green bell pepper
• zucchini
• tomato
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
2. 2 Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
3. 3 Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

By Allrecipes Member

Ingredients

• ✓ red bell pepper
• pine nut
• cooking oil
• green pepper
• onion
• garlic
• tomato
• tuna
• white sugar
• cinnamon
• nutmeg
• salt
• pepper

Instructions

1. 1 Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
2. 2 Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.

By DC Girly Girl

Ingredients

• ✓ red bell pepper
• egg
• potato
• green bell pepper
• onion
• tomato
• tuna
• green olive
• pimento
• anchovy
• olive oil
• white vinegar
• salt

Instructions

1. 1 Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
3. 3 Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

By AZAHAR

Ingredients

• ✓ red bell pepper
• olive oil
• onion
• garlic
• tomato
• cauliflower
• vegetable broth
• tomato paste
• cumin
• paprika
• oregano
• ancho chile powder
• salt
• pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
2. 2 Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
3. 3 Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

By JenEats

Ingredients

• ✓ red bell pepper
• kohlrabi
• cabbage
• carrot
• green bell pepper
• green bean
• parsley
• chicken broth
• white sugar
• paprika
• salt
• black pepper
• sour cream
• horseradish

Instructions

1. 1 Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.

By Coffey, M

Ingredients

• ✓ red bell pepper
• shrimp
• olive oil
• saffron thread
• chicken broth
• olive oil
• chorizo sausage
• yellow onion
• garlic
• arborio rice
• green pea
• salt
• paprika
• cayenne pepper

Instructions

1. 1 Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
2. 2 Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
5. 5 Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
6. 6 Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
7. 7 Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
8. 8 Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
9. 9 Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• lemon wedge
• parsley
• egg
• pea
• bay leaf
• green olive
• sofrito sauce
• red kidney bean
• chicken broth
• saffron
• paprika
• salt
• medium-grain white rice
• garlic
• chorizo
• onion
• olive oil

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

By dinehaus

Ingredients

• ✓ red bell pepper
• water
• rice
• olive oil
• onion
• garlic
• green bell pepper
• tomato
• vegetable broth
• paprika
• salt
• turmeric
• pea
• artichoke heart

Instructions

1. 1 Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
3. 3 Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

By chefcs

Ingredients

• ✓ red bell pepper
• onion
• celery
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• beef stock
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner