To prepare bean stuffed bell peppers, mix 2 cups rice, 15 ounces vegetarian baked beans, 1 cup thawed corn kernels, 1/2 cup chopped cilantro and 1/2 cup salsa. Cut 4 bell peppers lengthwise; keep the stems attached, but remove seeds, ribs and leaves. Fill each half with 1/2 cup mixture, place in a baking dish, cover loosely with foil, and bake for 40 to 45 minutes at 350 degrees Fahrenheit. Remove from oven, top with 1/2 cup reduced-fat cheddar cheese, and bake for an additional five minutes.
To prepare spinach lasagna, heat 1 tablespoon of extra-virgin olive oil over medium heat, then add 1 garlic clove and heat until golden brown, and add 6 ounces of spinach. Heat for an additional 3 minutes and set aside. Spread 1/4 cup pasta sauce in a nonstick or greased baking pan. Place 16 frozen ravioli over the sauce, spread the spinach and garlic mixture over the top, sprinkle 1/2 cup skimmed mozzarella cheese on top of the ravioli, and add 1/2 cup sauce. Layer with cheese ravioli, 3/4 cup sauce and 1/2 cup cheese. Cover with foil and bake at 375 degrees Fahrenheit for 30 to 35 minute. Remove foil, and bake for an additional five minutes.Learn more about Cooking