I made a very tasty meal a couple of nights ago without any recipes...
Reese's Vegetarian Stuffed Bell Peppers
2 parts water to 1 part rice (I made two cups of rice tonight and it was about four times what I needed for two peppers): Put the water in the pan, add a package of taco seasoning and bring to a boil. Add the rice, cover, turn burner off and let cook for a half hour.
Meanwhile...back at the ranch...
preheat oven to 350
Cut the tops off the bell peppers - about an inch from the top. Discard the stem and dice the rest of the tops.
Saute the diced tops in a pan with half a white onion, also diced and some olive oil. Add in about four cloves of garlic, diced. Once the onions and peppers start to soften, add in a package of Boca burger crumbles and stir occasionally for about another five minutes, then turn the burner to low.
Clean out the bottoms of the bell peppers. Drizzle a little olive oil in the bottom of the peppers and in the bottom of a covered baking dish. Place the bell peppers open side up (covered) into the preheated oven for about fifteen minutes. Take them out of the oven and turn them right side down in the dish, cover again and cook for another fifteen minutes.
After the second fifteen minutes, sprinkle the inside of the peppers with a pinch of kosher salt. Layer spoonfuls of the rice with layers of the burger/peppers mixture. Put back in the oven for about five to ten minutes.
Sprinkle a tiny bit of shredded cheddar on top.
Black Bean Quesadillas...
I mixed a can of diced green chilies (drained) in a bowl with about an equal amount of drained canned black beans.
Cover a cookie sheet with tin foil, put a flour tortilla on the pan, sprinkle a thin layer of shredded jack cheese and place in the oven on the bottom rack (still at 350) for about five or ten minutes - until the tortillas start to get crispy and the cheese is melted. Take out of the oven and move from the pan. Lay down new tortillas, another thin layer of cheese then spoon a bit of bean/chili mix on each tortilla and place the first round of tortillas w/ cheese on top. Back in the oven for about five to ten minutes - until the cheese is all melty.
Serve with guac and sour cream.