One of my favorite things to make when I want something easy, filling, and tasty is stuffed peppers. What I love about them is how completely versatile and easy they are to make. If you have peppers, and you can use any kind of pepper too, and any number of ingredients for filling then you're basically good to go! You can go for poblano peppers if you want some heat, bell peppers if you prefer them mild and sweeter, or anything else you can find! Below is a recipe I am particularly fond of.
8 large poblano peppers (bell peppers work too), with tops cut off and seeds removed, unless you're really brave
2 cups cooked brown rice
1 can black beans, drained
1 cup diced tomatoes
1 jalapeno, diced
1/3-1/2 diced yellow onion, sauteed
2 cloves garlic, diced
1 cup chopped green cabbage, sauteed
1 cup shredded cheddar cheese (optional)
1 can of your favorite salsa (optional)
salt and pepper to taste
1. Fill the poblanos with every ingredient up to through the cabbage. Put the poblanos in a glass baking dish standing upright. I find that using crushed tinfoil helps them remain upright. Place the dish in an oven heated to 350 degrees for about 45-55 minutes, or until the peppers are very tender. Remove the peppers and sprinkle with cheese, salt, pepper, and top with salsa to your preference.