Bell Pepper

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.

Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.

Top grilled strip steaks with charred shishito and mini bell peppers for a sweet, smoky, occasionally spicy summer dinner.

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.

Tame spicy baked salmon with a sweet pineapple–bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.

These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.

Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.

This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Bush’s® chicken sausage sandwiches with beans and pickled pepper and onion relish

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

Complete your Super Bowl snacking lineup with this addictive five-cheese version of the classic Southern spread.

Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.