#bellpepperdelight

This Hashbrown Beef Bake in the Slow Cooker is a hearty and comforting meal that's great for busy weeknights. The dish has ground beef, bell peppers of different colors, creamy sauce, and crispy hash browns. The whole family will enjoy it.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 1 can 10.75 oz condensed cream of mushroom soup. 1 cup sour cream. 1 cup shredded cheddar cheese. 1 bag 30 oz frozen hash browns, thawed. Salt and pepper to taste.

Instructions: In a skillet, cook ground beef, onion, and bell peppers until beef is browned and vegetables are tender. Drain excess fat. In a large bowl, mix together cooked beef mixture, cream of mushroom soup, sour cream, and shredded cheese. Layer half of the hash browns in the bottom of a slow cooker. Sprinkle with salt and pepper. Spread half of the beef mixture over the hash browns. Repeat layers with remaining hash browns and beef mixture. Cover and cook on low for 4-6 hours or until hash browns are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Nestled in a warm, bubbling casserole dish, vibrant bell peppers cradle a hearty blend of seasoned rice, savory ground meat, and zesty tomato sauce, creating a comforting feast that feels like a warm hug on a chilly evening. Each bite offers a burst of flavor, transporting you to a cozy family gathering where laughter fills the air and the aroma of home-cooked love lingers long after the last forkful is gone.

The pork and beef on these kabobs are tender and have been marinated in balsamic and teriyaki sauces. They are skewered with colorful bell peppers and onions and then grilled until they are done. They are too good to resist because they taste both sweet and savory.

Ingredients: 1 pound pork tenderloin, cut into 1-inch cubes. 1 pound beef sirloin, cut into 1-inch cubes. 1/4 cup balsamic vinegar. 1/4 cup teriyaki sauce. 2 cloves garlic, minced. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. 8 wooden skewers, soaked in water for 30 minutes.

Instructions: The marinade is made by mixing balsamic vinegar, teriyaki sauce, and minced garlic in a bowl. Put pork cubes in a plastic bag that can be closed again and beef cubes in another. Split the marinade in half and put it in each bag. To marinate the meat, seal the bags and put them in the fridge for at least 30 minutes. Warm up the grill over medium-high heat. String the pork, beef, bell peppers, and red onion that have been marinated on the wet wooden skewers, switching between the pork and beef and the vegetables. Turn the kabobs over every so often for about 10 to 12 minutes, or until the meat is cooked to your liking and the vegetables are soft. For extra flavor, brush the kabobs with any marinade that is still left over while they are grilling. After the kabobs are done cooking, take them off the grill and let them cool down for a few minutes. Enjoy the hot Balsamic Pork and Teriyaki Beef Kabobs!

Prep Time: 45 minutes

Cook Time: 12 minutes

Enjoy this delicious and nutritious Paleo-friendly cauliflower rice dish with the flavors of bell pepper and shallot. It's a perfect low-carb side dish or light meal for those following a Paleo diet.

Ingredients: 1 medium cauliflower, grated into rice-like texture. 2 bell peppers, diced. 2 shallots, finely chopped. 2 tablespoons coconut oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Heat the coconut oil in a large skillet over medium heat. Add the chopped shallots and diced bell peppers to the skillet and saut until they start to soften, about 3-4 minutes. Stir in the grated cauliflower rice, garlic powder, onion powder, and paprika. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly crispy. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A comforting and flavorful Italian-inspired casserole featuring tender chicken, colorful bell peppers, tomatoes, and melted cheese.

Ingredients: 4 chicken breasts, diced. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can diced tomatoes. 1 cup chicken broth. 1 cup cooked pasta. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add diced chicken breasts and cook until browned. Add onion, garlic, and bell peppers. Saut until vegetables are softened. Stir in diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Simmer for 10 minutes. In a greased casserole dish, layer cooked pasta, chicken mixture, and shredded mozzarella cheese. Repeat layers, ending with a layer of cheese on top. Sprinkle grated Parmesan cheese over the top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

A flavorful and satisfying gluten-free dinner featuring roasted chicken sausages, colorful bell peppers, and tender baby potatoes, seasoned with aromatic herbs and garlic.

Ingredients: 4 chicken sausages, sliced diagonally. 2 red bell peppers, sliced. 2 yellow bell peppers, sliced. 1 red onion, sliced. 1 lb baby potatoes, halved. 3 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried oregano. 1 tsp dried thyme. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper should all be mixed together in a large bowl so that the chicken sausages are evenly covered. Place the mixture on a baking sheet that has been lined with aluminum foil or parchment paper. Put the sausages and potatoes in a hot oven and roast them for 25 to 30 minutes, or until the potatoes are soft and golden brown and the sausages are cooked all the way through. Take it out of the oven and add chopped fresh parsley on top before serving. Have a great meal of roasted chicken sausage, peppers, and potatoes that are free of gluten!

Prep Time: 15 minutes

Cook Time: 30 minutes

This linguine dish is bursting with flavor from the vibrant Malawi Piquante chili peppers and colorful bell peppers. It's a perfect balance of heat and sweetness, complemented by the freshness of parsley.

Ingredients: 250g linguine pasta. 3 Malawi Piquante chili peppers, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. Salt to taste. Black pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Drain the pasta and set it aside, but save some of the water. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic and Malawi Piquante chili peppers and add them. Cook for one to two minutes, until the food smells good. Slice the red and yellow bell peppers and add them to the pan. After 4 to 5 minutes, the peppers should be soft but still crisp. To taste, add salt and black pepper. Put the cooked linguine in the pan. Toss everything together, and if you need to loosen the pasta, add a splash of the pasta water you saved. Serve hot with fresh parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

These one-pan chicken fajita bombs are a flavorful twist on classic chicken fajitas, with juicy chicken breasts stuffed with cheese, bell peppers, onions, and seasoned with taco seasoning. Baked to perfection, these chicken bombs are bursting with flavor and make for an easy and satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet taco seasoning. 4 slices pepper jack cheese. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 1 cup salsa. 1 cup shredded cheddar cheese. Cilantro, for garnish. Sour cream, for serving.

Instructions: Preheat oven to 375F 190C. Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to flatten each chicken breast to about -inch 6 mm thickness. Season each flattened chicken breast with taco seasoning on both sides. Place a slice of pepper jack cheese on top of each seasoned chicken breast. Add a few slices each of red and green bell peppers and onions on top of each chicken breast. Roll up each chicken breast tightly, enclosing the fillings, and secure with toothpicks. Place the stuffed chicken breasts in a large oven-safe skillet or baking dish. Top each chicken bomb with salsa and shredded cheddar cheese. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and cheese is melted and bubbly. Garnish with cilantro and serve with sour cream, if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes