Stuffed poblano peppers.
Halved and seeded 4 peppers. Blanched them and threw in the freezer (didn't have any ice on hand).
Boiled some rice in the recycled pepper water, and browned some ground chuck.
Mixed in a packet of taco seasoning (plus some extra spices) and simmered.
Mixed together meat, rice, shredded sharp cheddar, and hot salsa.
Pulled peppers from the freezer, stuffed with mixture, and baked at 350° for 30-35 minutes.
Sprinkled with more cheese for the last 5 minutes of baking.
Peppers come out sweet after baking, not spicy whatsoever.
And if you use lean beef (or ground turkey/chicken) and lowfat cheese, this actually isn't too unhealthy.