| 21. | 2 EACH small red and yellow bell peppers, cored, seeded and slivered
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| 22. | 1 large yellow bell pepper, cut lengthwise into strips
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| 23. | NOTE : Try adding some yellow bell peppers when available for extra color.
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| 24. | 1 / 2 yellow bell pepper, seeded and deribbed
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| 25. | 1 yellow bell pepper, stemmed, seeded and julienned
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| 26. | 1 yellow bell pepper, cored, seeded and diced
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| 27. | 1 yellow bell pepper, halved, deribbed and each half sliced into quarters
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| 28. | 1 red or yellow bell pepper, seeded, ribbed and cut into strips
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| 29. | 6 yellow bell peppers, deribbed and cut in half
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| 30. | 1 medium red OR yellow bell pepper, cut in 1-inch pieces
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