Two popular main course recipes from AccentHealth are bean stuffed bell peppers and super fast spinach lasagna. Both easy dishes serve four to five people.
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.