Ingredients:

• 4 large bell peppers (any color)
• 1 tablespoon of coconut oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of Thai red curry paste
• 1 can (14 ounces) of coconut milk
• 1 cup of cooked jasmine rice
• 1 cup of diced tofu or cooked chicken
• 1 cup of diced pineapple
• 1/4 cup of chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges for serving

Directions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat coconut oil over medium heat.
4. Add diced onion and minced garlic, sauté until softened.
5. Stir in Thai red curry paste and cook for one minute.
6. Pour in coconut milk and bring to a simmer.
7. Let it cook for 5 minutes.
8. Remove skillet from heat and stir in cooked jasmine rice, diced tofu or chicken, diced pineapple, chopped cilantro, salt and pepper.
9. Spoon the filling into the hollowed-out bell peppers.
10. Place the stuffed bell peppers in a baking dish and cover with foil.
11. Bake for 25-30 minutes until the peppers are tender.
12. Serve with lime wedges for squeezing over the top. 

Miso Glazed Salmon

Prep Time: 10 minutes
Total Time: 25 minutes

• 4 salmon fillets
• 1/4 cup of white miso paste
• 2 tablespoons of mirin
• 2 tablespoons of soy sauce
• 1 tablespoon of honey
• 1 teaspoon of grated ginger
• 1 teaspoon of grated garlic
• Sesame seeds for garnish
• Sliced green onions for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. Whisk white miso paste, mirin, soy sauce, honey, grated ginger and garlic, to make the miso glaze.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Brush the miso glaze over the salmon fillets, coating them evenly.
5. Bake for 12-15 minutes until the salmon is cooked and the glaze is caramelized.
6. Garnish with sesame seeds and sliced green onions before serving. 

Quinoa Stuffed Poblano Peppers

Ingredients:

• 4 large poblano peppers
• 1 cup of cooked quinoa
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 cup of corn kernels (fresh, frozen or canned)
• 1 cup of diced tomatoes
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste
• Lime wedges for serving

Directions:

1. Preheat oven to 400°F (200°C).
2. Cut a slit lengthwise along each poblano pepper and carefully remove the seeds and membranes, leaving the peppers whole.
3. Mix cooked quinoa, black beans, corn kernels, diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, ground cumin, chili powder, salt and pepper.
4. Stuff each poblano pepper with the quinoa mixture, pressing gently to fill.
5. Place stuffed poblano peppers in a baking dish.
6. Bake for 25-30 minutes until the peppers are tender and the filling is heated.
7. Serve with lime wedges for squeezing over the top. 

Caprese Stuffed Mushrooms

Ingredients:

• 4 large mushrooms
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of olive oil
• 2 large tomatoes, sliced
• 8 ounces of fresh mozzarella cheese, sliced
• 1/4 cup of chopped fresh basil
• Salt and pepper to taste
• Balsamic glaze for drizzling

Directions:

1. Preheat oven to 375°F (190°C).
2. Remove stems from mushrooms and gently scrape out the gills to create a hollow space for stuffing.
3. Drizzle balsamic vinegar and olive oil over the mushroom caps, season with salt and pepper.
4. Layer tomato slices and mozzarella slices inside each mushroom cap.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes until mushrooms are tender and cheese is melted.
7. Remove from the oven and sprinkle chopped fresh basil over the top.
8. Drizzle with balsamic glaze before serving. 

Lentil Stuffed Acorn Squash

Prep Time: 15 minutes
Total Time: 1 hour

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup of cooked lentils
• 1/2 cup of cooked quinoa
• 1/4 cup of chopped dried apricots
• 1/4 cup of chopped almonds
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground cinnamon
• Salt and pepper to taste
• Greek yogurt for serving

Directions:

1. Preheat oven to 375°F (190°C).
2. Place acorn squash halves cut side down on a baking sheet lined with parchment paper.
3. Bake for 25-30 minutes until tender.
4. Mix cooked lentils, cooked quinoa, chopped dried apricots, chopped almonds, chopped fresh parsley, olive oil, ground cumin, ground cinnamon, salt and pepper.
5. Flip the acorn squash halves over and fill each with the lentil mixture.
6. Return stuffed acorn squash to the oven and bake for 15-20 minutes until heated.
7. Serve hot with a dollop of yogurt on top. 

Peanut Tofu Stuffed Sweet Potatoes

Prep Time: 10 minutes
Total Time: 1 hour

Nutrition Facts (per serving, based on 1 stuffed sweet potato):

• Calories: 350
• Fat: 15g
• Carbohydrates: 40g
• Protein: 15g

Ingredients:

• 4 medium sweet potatoes
• 1 block (14 ounces) of extra-firm tofu, pressed and cubed
• 1/4 cup of peanut butter
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of maple syrup
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• Crushed peanuts for garnish
• Chopped green onions for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and place them on a baking sheet lined with parchment paper.
3. Bake for 45-50 minutes until tender.
4. Whisk peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic and grated ginger, to make the peanut sauce.
5. Heat a skillet over medium heat and add cubed tofu.
6. Cook until golden brown on all sides.
7. Pour the peanut sauce over the tofu in the skillet.
8. Stir to coat evenly and cook for 2-3 minutes.
9. Slice open each sweet potato and fluff the insides with a fork.
10. Stuff each sweet potato with the peanut tofu mixture.
11. Garnish with crushed peanuts and chopped green onions before serving. 

Ingredients:

• 4 cod fillets
• 1/4 cup of white miso paste
• 2 tablespoons of mirin
• 2 tablespoons of soy sauce
• 1 tablespoon of honey
• 1 teaspoon of grated ginger
• 1 teaspoon of grated garlic
• Sesame seeds for garnish
• Sliced green onions for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. Whisk white miso paste, mirin, soy sauce, honey, grated ginger and garlic to make the miso glaze.
3. Place cod fillets on a baking sheet lined with parchment paper.
4. Brush the miso glaze over the cod fillets, coating them evenly.
5. Bake for 12-15 minutes until the cod is cooked and the glaze is caramelized.
6. Garnish with sesame seeds and sliced green onions before serving. 

Chipotle Lime Salmon

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 15g
• Carbohydrates: 5g
• Protein: 35g

Ingredients:

• 4 salmon fillets
• 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons of lime juice
• 1 tablespoon of honey
• 1 teaspoon of smoked paprika
• 1 teaspoon of ground cumin
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Lime wedges for serving
• Chopped fresh cilantro for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. To make the marinade, mix minced chipotle peppers, lime juice, honey, smoked paprika, ground cumin, garlic powder, salt and pepper.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Brush the marinade over the salmon fillets, coating them evenly.
5. Bake for 12-15 minutes until salmon is cooked and flakes easily with a fork.
6. Serve hot with lime wedges and chopped fresh cilantro.

Pesto Stuffed Chicken Breast

Prep Time: 15 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 15g
• Carbohydrates: 5g
• Protein: 35g

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup of basil pesto
• 1 cup of cherry tomatoes, halved
• 1/2 cup of shredded mozzarella cheese
• 2 tablespoons of balsamic glaze
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions:

1. Preheat oven to 375°F (190°C).
2. Cut a slit horizontally into each chicken breast to create a pocket without cutting all the way through.
3. Spread basil pesto inside each chicken breast pocket.
4. Stuff each chicken breast with cherry tomatoes and shredded mozzarella cheese.
5. Season the outside of the chicken breasts with salt and pepper.
6. Place stuffed chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes until chicken is cooked and cheese is melted and bubbly.
8. Drizzle balsamic glaze over the top before serving.
9. Garnish with fresh basil leaves.

Bulgogi Tofu Stuffed Sweet Potatoes

Prep Time: 15 minutes
Total Time: 1 hour 5 minutes

Nutrition Facts (per serving, based on 1 stuffed sweet potato):

• Calories: 300
• Fat: 8g
• Carbohydrates: 45g
• Protein: 15g

Ingredients:

• 4 medium sweet potatoes
• 1 block (14 ounces) of extra-firm tofu, pressed and cubed
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 2 green onions, thinly sliced
• Sesame seeds for garnish
• Kimchi for serving

Directions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and place them on a baking sheet lined with parchment paper.
3. Bake for 45-50 minutes until tender.
4. Cook cubed tofu over medium heat until golden brown.
5. Whisk soy sauce, brown sugar, sesame oil, minced garlic and grated ginger.
6. Pour the sauce over the tofu in the skillet and stir to coat evenly.
7. Cook for another 2-3 minutes.
8. Slice open each sweet potato and fluff the insides with a fork.
9. Stuff each sweet potato with the bulgogi tofu mixture.
10. Sprinkle sliced green onions and sesame seeds over the top before serving.
11. Serve hot with kimchi on the side.