These gluten-free meatloaf stuffed peppers are a hearty and tasty meal that's great for a night in. The bell peppers are stuffed with a tasty meatloaf mixture and cover them with marinara sauce to make them taste even better. Plus, they're simple to make and you can add your favorite seasonings and toppings to make them your own.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup gluten-free breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 1 teaspoon Italian seasoning. Salt and pepper to taste. 1 cup marinara sauce.

Instructions: Turn on your oven and heat it up to 375F 190C. Mix ground beef, onion, garlic, gluten-free breadcrumbs, Parmesan cheese, parsley, egg, Italian seasoning, salt, and pepper in a large bowl. Mix everything together well. Put some of the meatloaf mixture into each half of the bell pepper and gently press it down to fill the space. Fill the peppers with meat and put them in a baking dish. Pour marinara sauce over every pepper. Place the baking dish in a preheated oven and cover it with foil. Bake for 40 to 45 minutes, or until the meatloaf is fully cooked and the peppers are soft. In the last 10 minutes of baking, take off the foil to let the tops brown a bit. Take it out of the oven when it's done and let it cool a bit before serving. Take a bite of your gluten-free meatloaf stuffed peppers.

Prep Time: 20 minutes

Cook Time: 45 minutes

You can eat this Black Bean Salad with Roasted Sweet Potatoes for a quick lunch or a light dinner. It tastes great and is good for you. Having roasted sweet potatoes, black beans, and fresh vegetables together is a healthy and filling meal. You can make it your own by adding your favorite toppings.

Ingredients: 2 sweet potatoes, peeled and diced. 1 tablespoon olive oil. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. Optional toppings: avocado slices, shredded cheese, and sour cream.

Instructions: Start by heating the oven to 400F 200C. Put the sweet potatoes in a bowl and add 1 tablespoon of olive oil, cumin, salt, and pepper. Toss the potatoes to coat them. Spread the seasoned sweet potatoes out on a baking sheet. Roast them in a hot oven for 20 to 25 minutes, stirring them every now and then, until they are soft and slightly crispy. Prepare the salad while the sweet potatoes roast. To make the dish, put the black beans, corn, diced red bell pepper, chopped red onion, and fresh cilantro in a large bowl. To make the dressing, mix the lime juice and 2 tablespoons of olive oil in a separate small bowl. Add salt and pepper to taste to the dressing. After roasting the sweet potatoes, let them cool down a bit before adding them to the salad. Add the dressing to the salad and mix everything together until it's well mixed. Put the Black Bean Salad with Roasted Sweet Potatoes in bowls. If you want, you can add avocado slices, shredded cheese, and sour cream on top if you like. Have fun with your healthy black bean salad and roasted sweet potatoes!

Prep Time: 15 minutes

Cook Time: 25 minutes

These colorful bell peppers stuffed with quinoa are a healthy and filling vegan meal. They taste great and are full of protein, fiber, and flavor. You can eat them for lunch or dinner. You can make the filling your own by adding your favorite spices and vegetables.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 4 large bell peppers, halved and seeds removed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/2 cup chopped fresh cilantro. Juice of 1 lime. 1 cup vegan cheese, shredded optional.

Instructions: Preheat the oven to 375F 190C. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed and quinoa is cooked. In a large mixing bowl, combine cooked quinoa, black beans, corn, tomatoes, red onion, garlic, cumin, chili powder, salt, pepper, cilantro, and lime juice. Mix well. Fill each bell pepper half with the quinoa mixture and place them in a baking dish. If using, sprinkle vegan cheese on top of each stuffed pepper. Cover the dish with foil and bake for 25-30 minutes, or until peppers are tender. Serve hot, optionally garnished with extra cilantro and lime wedges.

Prep Time: 20 minutes

Cook Time: 30 minutes

With just 1 hour of prep and 1 mess, you can prepare 5 delicious slow cooker meals that will save you time and money! These recipes are perfect for busy weeknights and can be customized with your favorite toppings and sides.

Ingredients: 2 lbs chicken breasts, boneless and skinless. 2 cups salsa. 1 can black beans, drained and rinsed. 1 can corn, drained. 1 onion, diced. 1 bell pepper, diced. 1 cup chicken broth. 1 packet taco seasoning. 1 cup barbecue sauce. 1/2 cup brown sugar. 1/4 cup soy sauce. 1/4 cup honey. 1 tsp garlic powder. 1 tsp ground ginger. 1/4 cup balsamic vinegar. 1/4 cup olive oil. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, diced avocado, cilantro.

Instructions: To make Chicken Taco Bowls, put chicken breasts in a slow cooker. Black beans, corn, onion, bell pepper, chicken broth, and taco seasoning should all be put on top. Set the timer to low for 6 to 8 hours or high for 3 to 4 hours. Before putting chicken on salad or rice, shred it. For BBQ chicken, put chicken breasts in a slow cooker. BBQ sauce, brown sugar, soy sauce, garlic powder, and ground ginger should all be mixed together in a bowl. Put on chicken. Set the timer to low for 6 to 8 hours or high for 3 to 4 hours. Before putting chicken on buns or rice, shred it. Set the slow cooker to low and add the chicken breasts for Honey Garlic Chicken. Honey, soy sauce, garlic powder, balsamic vinegar, and olive oil should all be mixed together in a bowl. Put on chicken. Set the timer to low for 6 to 8 hours or high for 3 to 4 hours. Before putting chicken on rice or noodles, shred it.

Prep Time: 60 minutes

Cook Time: 360 minutes

You can eat this Black Bean Salad with Roasted Sweet Potatoes for a quick lunch or a light dinner. It tastes great and is good for you. Having roasted sweet potatoes, black beans, and fresh vegetables together is a healthy and filling meal. You can make it your own by adding your favorite toppings.

Ingredients: 2 sweet potatoes, peeled and diced. 1 tablespoon olive oil. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. Optional toppings: avocado slices, shredded cheese, and sour cream.

Instructions: Start by heating the oven to 400F 200C. Put the sweet potatoes in a bowl and add 1 tablespoon of olive oil, cumin, salt, and pepper. Toss the potatoes to coat them. Spread the seasoned sweet potatoes out on a baking sheet. Roast them in a hot oven for 20 to 25 minutes, stirring them every now and then, until they are soft and slightly crispy. Prepare the salad while the sweet potatoes roast. To make the dish, put the black beans, corn, diced red bell pepper, chopped red onion, and fresh cilantro in a large bowl. To make the dressing, mix the lime juice and 2 tablespoons of olive oil in a separate small bowl. Add salt and pepper to taste to the dressing. After roasting the sweet potatoes, let them cool down a bit before adding them to the salad. Add the dressing to the salad and mix everything together until it's well mixed. Put the Black Bean Salad with Roasted Sweet Potatoes in bowls. If you want, you can add avocado slices, shredded cheese, and sour cream on top if you like. Have fun with your healthy black bean salad and roasted sweet potatoes!

Prep Time: 15 minutes

Cook Time: 25 minutes

This hoisin steak and pepper stir-fry is a quick and flavorful dish that combines tender slices of beef with colorful bell peppers and a savory hoisin-based sauce. It's perfect for a weeknight dinner and can be customized with your choice of vegetables.

Ingredients: 1 lb thinly sliced beef steak. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. Steamed rice for serving.

Instructions: Combine the rice vinegar, ginger, hoisin sauce, soy sauce, sesame oil, and red pepper flakes, if using, in a bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the sliced beef in the heated skillet for two to three minutes, or until it begins to brown. After taking the steak out of the skillet, set it aside. Stir-fry the garlic, sliced onions, and bell peppers in the same skillet for two to three minutes, or until they begin to soften. Add more oil if necessary. Place the cooked beef back into the skillet and cover everything with the hoisin sauce mixture. Stir-fry the vegetables for a further two to three minutes, or until the vegetables are crisp-tender and the beef is cooked to your preferred doneness. To taste, add salt and pepper for seasoning. Steamed rice should be served with the hoisin steak and pepper stir-fry. Savor your flavorful pepper stir-fry and hoisin steak!

Prep Time: 15 minutes

Cook Time: 15 minutes