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what would you make that uses: sweet bell peppers?

Posted by on Jun. 11, 2014 at 6:32 AM
  • 28 Replies

recipes are welcome!

by on Jun. 11, 2014 at 6:32 AM
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by Ruby Member on Jun. 11, 2014 at 6:32 AM

stuffed peppers:  our version uses sloppy joe meat to stuff the pepper, topped with a slice of cheese

by Ruby Member on Jun. 11, 2014 at 6:33 AM

I like them on pizza

by Ruby Member on Jun. 11, 2014 at 6:33 AM


by Ruby Member on Jun. 11, 2014 at 6:34 AM

Pepper Steak

Slice beef into 1/4" strips no longer than 3". 

Heat 1 Tbsp. oil in skillet on medium high heat and saute onion and garlic until tender.  Remove with a slotted spoon. 

Add rest of oil and beef and cook until beef is browned.  Remove with a slotted spoon.

Add broth, soy sauce, sugar and pepper to skillet.  Stir well.  Return onions, garlic and beef to skillet, cover and simmer about 30 minutes.

Add celery, peppers, and tomatoes and cook until crisp tender, about 5 minutes.  Dissolve the cornstarch in the cold water and slowly stir into the skillet until thickened, about 2 minutes.  Serve over hot rice.

by Ruby Member on Jun. 11, 2014 at 6:35 AM

sweet & sour chicken

by Ruby Member on Jun. 11, 2014 at 6:36 AM

Spanish Chicken

  • 1 1/2 to 2 lb. boneless skinless chicken breasts
  • 2 tsp. paprika
  • 1 tsp. dry minced garlic
  • 1 tsp. thyme
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 1 large green or red bell pepper, cut into strips
  • 1 large onion, cut into 1/2 inch thick wedges
  • 15 oz. can diced tomatoes, undrained
  • 1/4 to 1/2 tsp. crushed red pepper flakes

Cut chicken into 6 to 8 pieces or into 1/4 inch thick strips.  Mix paprika, dry minced garlic, thyme, and black pepper, and stir about 1/3 of the mixture into the chicken.
Heat olive oil in a skillet.  Add seasoned chicken and brown.  Add pepper strips and onion wedges and cover; cook until vegetables are tender, stirring occasionally.   Add tomatoes and as much of the red pepper flakes as desired.  Stir until heated through and serve.

by Ruby Member on Jun. 11, 2014 at 6:37 AM

this one takes a little work, but it's well worth it!  YUM!

Betty Crocker

Sweet-and-Sour Pork

Sweet-and-Sour Pork

Enjoy this take out restaurant of fried pork, sliced carrots, green bell peppers and pineapple at home.

Prep Time



Total Time






pounds pork boneless top loin
Vegetable oil
cup Gold Medal® all-purpose flour
cup cornstarch
  cup cold water
teaspoon salt
can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
cup packed brown sugar
cup white vinegar
teaspoon salt
teaspoons soy sauce
medium carrots, cut into thin diagonal slices
garlic clove, finely chopped
tablespoons cornstarch
tablespoons cold water
  medium green bell pepper, cut into 3/4-inch pieces
cups hot cooked rice
  1. Trim excess fat from pork. Cut pork into 3/4-inch pieces.
  2. Heat 1 inch oil deep fryer or Dutch oven 360ºF.
  3. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
  4. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
  5. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
  6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
  7. Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.
Makes 8 servings (about 2 cups each)
by Ruby Member on Jun. 11, 2014 at 6:38 AM

Vegetables Au Gratin

* this is a delicious veggie side dish that everyone will enjoy!*

  • 1 10 3/4 oz. can cheddar cheese soup
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. sour cream
  • 1 medium red bell pepper, chopped
  • 16 oz. bag frozen broccoli/cauliflower/carrot mix, thawed
  • 1 1/2 c. cheddar cheese crackers, crushed
  • 2 Tbsp. butter, melted

Mix soup, cheese, and sour cream together.  Stir in veggies.  Put in a greased baking dish.  Mix melted butter and cheese cracker crumbs together with a fork and sprinkle evenly over veggie mixture.  Bake at 375°F for 30 to 35 minutes.

by Ruby Member on Jun. 11, 2014 at 6:39 AM

I make this without the pasta and it still fills the pan....and the kids love it!

Olive Garden Style Vegetarian Lasagna
A bountiful vegetable mixture, a rich ricotta cheese mixture, and a homemade, cream sauce make this vegetarian lasagna well worth the extra effort.

Alfredo Sauce:

  • 1/2 lb. Sweet or salted butter
  • 12 oz. Heavy cream
  • Fresh ground white pepper
  • 1 1/2 C. Fresh Parmesan -- grate
  • 18 slices Mozzarella cheese -- 1/2 oz. ea

Ricotta Mixture:

  • 1 pint Ricotta cheese
  • 2 oz. Romano -- grate
  • 3 oz. Mozzarella -- shred
  • 2 Tbs. Green onions -- slice
  • 2 tsp. Fresh parsley -- chop
  • 1/2 tsp. Salt
  • 1/8 tsp. Black pepper
  • 1/4 tsp. Dried basil
  • 1/4 tsp. Dried oregano
  • 1 1/4 C. Alfredo sauce – cooled

Vegetable Mixture:

  • 4 C. Broccoli florets
  • 2 C. Carrots; sliced 1/4" -- then chopped
  • 4 C. Mushrooms -- slice 1/4"
  • 2 C. Red bell peppers -- dice
  • 1 C. Green bell pepper -- dice
  • 1 C. Yellow onion -- dice
  • 2 C. Zucchini -- slice

Lasagna noodles


Lay out enough dry lasagna noodles in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain. 

Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later. 

Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp. 

Vegetables: Combine all veggies and mix well. 

Assembly: Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish. Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375~ oven for about an hour or until the internal temp is 165~. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. Serves 8.

by on Jun. 11, 2014 at 6:41 AM
I use them to make my chicken Alfredo I use chicken noodles bell peppers Alfredo sauce and broclee yummy
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