One of the ways for restaurants (and home chefs) to run an efficient kitchen is to be able to multi-task basic menu items. A few posts down, I provided our chicken parm recipe, which included a homemade tomato sauce and sauteed pounded chicken cutlets. Using the same tomato sauce recipe, but adding some cooked ground chuck -- we made stuffed bell peppers!
For the peppers, just lop off the tops and hollow them out. Boil in water for a few minutes until al dente. Add a layer of meat sauce, followed by the multi-cheese blend (from the parm recipe), more meat sauce, and top with more cheese. Bake in a foil lined pan until the cheese is melted and brown (or even hit it under the broiler).
The recipe for the chicken cutlets can also be used to make a wonderful chicken lemon piccata. Make the breaded chicken cutlets; but serve them covered in a piccata sauce: melted butter, flour, white wine, dry sherry wine, lemon juice, sliced lemon, and some capers.