Two Weeks Of Easy Dinner Recipes

Taco Stuffed Bell Peppers are a delightful and versatile dish that brings together the best elements of Mexican cuisine with the wholesome goodness of fresh vegetables. This recipe is perfect for anyone seeking a balanced meal bursting with flavor. The combination of tender bell peppers filled with a savory mixture of seasoned meat, beans, corn, and rice creates a satisfying entrée that is both nutritious and comforting. Whether you are cooking for your family, prepping meals for the week, or entertaining guests, Taco Stuffed Bell Peppers fit the bill. They are not only visually appealing but also provide an excellent opportunity to incorporate a variety of fresh ingredients into your diet.

Two Weeks Of Easy Dinner Recipes

Elevate your dinner game with these Taco Stuffed Bell Peppers! Bursting with flavor, these vibrant peppers are filled with a hearty mix of ground turkey or beef, rice, black beans, corn, and zesty taco seasoning. Topped with melted cheese and fresh cilantro, they make for a perfect weeknight meal! With a prep time of just 15 minutes and ready in under an hour, this dish is not only delicious but also simple to make. Enjoy a healthy and satisfying dinner that's sure to please the whole family!

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Ingredients

4 large bell peppers (any color)

1 lb ground turkey or beef

1 cup cooked rice (white or brown)

1 cup black beans (canned, drained, and rinsed)

1 cup corn (canned or frozen)

1 packet taco seasoning

1 cup salsa

1 cup shredded cheese (cheddar or a blend)

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

12 oz pasta (penne or fettuccine)

2 cups fresh spinach

1 cup mushrooms (sliced)

2 cloves garlic (minced)

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

4 chicken thighs (bone-in, skin-on)

1/4 cup honey

3 cloves garlic (minced)

2 tbsp soy sauce

1 tbsp apple cider vinegar

1 tsp sesame oil

1 tbsp olive oil

Salt and pepper to taste

Green onions for garnish (optional)

1 cup quinoa (uncooked)

1 can black beans (drained and rinsed)

1 red bell pepper (diced)

1 cup cherry tomatoes (halved)

1/4 cup red onion (finely chopped)

1/4 cup fresh cilantro (chopped)

1 lime (juiced)

3 tbsp olive oil

Salt and pepper to taste

4 salmon fillets

2 lemons (sliced)

3 garlic cloves (minced)

3 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

Fresh dill for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove seeds and membranes. Drizzle olive oil inside each pepper and sprinkle with salt and pepper.

In a large skillet over medium heat, cook the ground turkey or beef until browned. Drain excess fat.

Stir in cooked rice, black beans, corn, taco seasoning, and salsa. Cook for another 5 minutes, mixing well.

Stuff each bell pepper with the taco mixture and place them upright in a baking dish.

Cover the dish with foil and bake for 25 minutes.

Remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 10 minutes or until cheese is bubbly.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

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Creamy Mushroom and Spinach Pasta 🍝🍄

Cook pasta according to package instructions and reserve 1/2 cup pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

Add sliced mushrooms and cook until browned and tender, about 5 minutes.

Stir in fresh spinach and cook until wilted.

Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese and stir until melted and creamy.

Toss in the cooked pasta and mix well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

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Honey Garlic Glazed Chicken Thighs 🍯🍗

Preheat your oven to 400°F (200°C).

In a bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and sesame oil.

Season the chicken thighs with salt and pepper.

In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and sear for 4-5 minutes until golden brown.

Flip the chicken pieces, pour the honey garlic sauce over them, and bring to a simmer.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the chicken is cooked through and the glaze is caramelized.

Let rest for a few minutes, then garnish with chopped green onions before serving.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

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Quinoa and Black Bean Salad 🥗🌱

Cook quinoa according to package instructions. Allow it to cool.

In a large mixing bowl, combine cooked quinoa, black beans, red bell pepper, cherry tomatoes, red onion, and cilantro.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

Pour the dressing over the salad and toss until everything is well coated.

Serve chilled or at room temperature.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

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Baked Lemon Herb Salmon 🍋🐟

Preheat oven to 375°F (190°C).

In a small bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper.

Line a baking sheet with parchment paper and place salmon fillets on it. Brush the fillets with the herb mixture.

Top each fillet with lemon slices.

Bake for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork.

Garnish with fresh dill before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

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Feel free to mix and match these recipes over the course of two weeks for a delicious variety of easy dinners! Enjoy!