1. In 3-quaart saucepan, heat oil over medium-high heat. Add pork; season with salt and pepper. Cook 3-5 minutes, stirring frequently until pork is browned.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender and pork is no longer pink in center.

1 cup coarsely chopped unpeeled seedless cucumber
1/2 cup chopped peeled jacama
1/2 cup chopped red bell pepper
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon salt
2 seedless oranges, peeled and coarsely chopped
2 chipotle chiles in adobo sauce (canned), chopped
12 oz whole-grain tortilla chips

1. In medium bowl, mix all ingredients except chips.

2. Swerve immediately with chips, or cover and refrigerate until serving time.

1 220 gram lon life pizza base
2 tbs Green pesto
1 tbs Fresh rosemary; finely chopped
75 g Pancetta; cubed (3oz)
1 400 gram can artichoke hearts drained and cut into 4
2 Red peppers deseeded and cut into 4
75 g Pecorino romano cheese grated (3oz)

Methods:

Preheat the oven to 220 C, 425 F, Gas Mark 7. Spread the pizza base with the green pesto. Cook the pancetta with the rosemary in a hot frying pan until golden brown, and sprinkle over the top of the pizza.

Grill the peppers under a high heat until they are scorched. Cover with a wet cloth and when cool remove the skins, then cut into strips.

Add half the grated cheese to the pizza base. Top with artichoke hearts and red peppers and sprinkle over the remaining cheese. Bake in the oven for 12-15 minutes until thoroughly heated through.

6 green bell peppers
1 (15 ounce) can tamales
1 (15 ounce) can chili with beans
4 ounces Cheddar cheese, divided
1/4 cup chopped onion
1/4 cup catsup
1 1/2 cup tortilla chips, crushed

Methods:

Cut green bell peppers in half lengthwise and remove seeds. Cut tamales into 1/4 inch slices. Combine tamales, chili, 1/2 cup cheese, onion and catsup. Fill the pepper halves. Place in an electric skillet and pour 1/4 inch hot water into the skillet. Cover and simmer for 25 minutes. Sprinkle remaining cheese over the peppers. Top with tortilla chips. Simmer, uncovered, 2 minutes, until cheese melts.

3 bell peppers, any color, or a combination of colors
1 pound ground round, ground chuck or ground turkey)
1 jar prepared chunky spaghetti sauce
1 1/3 cups French fried onions, divided
2 tablespoons cayenne pepper sauce
1/2 cup uncooked instant rice
1 cup shredded mozzarella cheese

Methods:

Heat oven to 400 degrees. Cut bell peppers in half lengthwise through stems discard seeds. Place pepper halves, cut side up, in 2-quart shallow baking dish set aside.

Brown meat in a large skillet, breaking up as it cooks. Drain. Stir in spaghetti sauce, 2/3 cup French-fried onions, cayenne pepper sauce and rice. Spoon evenly into the pepper halves. Cover bake 35 minutes or until peppers are tender. Uncover; sprinkle peppers with cheese and remaining 2/3 cup onions. Bake 1 minute or until onions are golden.

Meat Mixture:
3 pounds ground meat
3 pounds bulk Italian sausage
5 eggs
1 1/2 cups seasoned bread crumbs or bread cubes
1 1/2 cups Romano cheese, plus extra to sprinkle
1 small diced onion
Garlic powder, to taste
Black pepper, to taste
Seasoned salt, to taste
Spaghetti sauce

Methods:

Mix the ground meat, sausage, eggs, bread crumbs, cheese and onion. Season with garlic, black pepper and seasoned salt to taste. Mix well again.

Fill banana peppers with meat mixture. Lay on a wax paper-covered tray and cover with plastic wrap, place in freezer until frozen firm; transfer to freezer bags until ready to use.

Remove peppers from freezer and place evenly in a disposable aluminum casserole pan. Pour spaghetti sauce over peppers and bake at 325 degrees F for 1 hour.

2 large green bell peppers, halved lengthwise and seeded
3/4 pound ground round
1/2 cup water
1 (1.25 ounce) package taco seasoning
1 (20 ounce) package refrigerated mashed
potatoes (such as Simply Potatoes)
1/4 cup reduced-fat shredded Cheddar cheese
Freshly cracked black pepper, optional

Methods:

Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH for 3 1/2 minutes, or until the pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).

While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add the beef to the pan; cook 3 minutes, stirring to crumble. Add the water and seasoning, and stir to combine. Cover, reduce the heat and cook 5 minutes or until cooked through.

Meanwhile, cook the potatoes in the microwave according to the package directions, omitting salt and fat.

Spoon 1/2 cup of the beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.

6 large green peppers
1 pound ground beef
1 envelope taco seasoning
3/4 cup water
1 tablespoon chopped jalapeno peppers, or more to taste
1 cup cooked white rice
2 cups Mexican blend cheese, or more to taste
Mild or hot salsa, to taste

Methods:

Cut a thin slice from stem side of green peppers. Remove seeds and membranes. Rinse and cook in boiling water for 5 minutes. Make sure water covers peppers.

Brown hamburger; drain if necessary. Add taco seasoning and water. Simmer until water cooks down. Remove from heat, stir in jalapeno peppers, rice, 1 1/4 cups cheese and 1/4 cup salsa.

Stuff peppers, standing upright in an ungreased, glass baking dish. Top each pepper with 1 tablespoon salsa. Cover with aluminum foil and bake at 350 degrees F for 45 minutes. Uncover and bake 15 minutes longer. Top with remaining cheese.

4 medium peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon ground cumin
1/2 pound ground beef
1 (8 ounce) can tomato sauce
1/4 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1/2 teaspoon horseradish
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup (4 ounces) shredded Cheddar cheese
2 tablespoons chopped parsley

Methods:

Cook peppers, drain on paper towel. Heat oil in large skillet, add onion and garlic and cook 5 minutes or until onion is softened. Stir in cumin and cook for 2 minutes. Add beef, breaking up with a spoon, and cook for 5 minutes. Add tomato sauce, Worcestershire sauce, black pepper, ketchup, horseradish and salt, cook 6 minutes more and remove from heat.

Stir in cooked rice and cheddar cheese. Spoon into peppers. Top with parsley. Bake at 350 degrees F for about 40 minutes or until hot.

1 pound lean ground beef or
1 package fully cooked ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 tablespoons catsup, divided
1 teaspoon dried oregano leaves, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed
tomatoes, undrained

Methods:

Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 tablespoons catsup, 1/2 teaspoon oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.

Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350 degree F oven for 1 1/2 hours.