Half a bell pepper is just enough for one person when you stuff it with a quick fried rice and top it with an egg. This is the kind of dinner that turns a lonely vegetable into something that feels intentional.

Serves 2. 25 minutes, 20 at the stove.

About 530 calories a serving, 12 g protein, 75 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half a pepper bell pepper, 1 cup cooked rice, 2 eggs, 2 tablespoons oil, 1 clove garlic, to taste salt, to taste pepper.

1. Cut the half pepper in half lengthwise so you have two small boats, removing any remaining seeds and keeping the skin intact. Heat 1 tablespoon of oil in a skillet over medium-high heat and lay the pepper halves skin side down until they soften and char slightly, about 4 minutes, then set aside.5 min
2. Mince 1 clove of garlic and add the remaining 1 tablespoon of oil to the skillet. Stir the garlic for thirty seconds until fragrant, then add 1 cup of cooked rice, breaking up any clumps with the back of a spoon. Cook until the rice is heated through and starting to brown at the edges, about 3 minutes.3 min
3. Season the rice with salt and pepper to taste. Divide it between the two pepper boats, packing it gently into each one so they sit upright.
4. Create two shallow wells in the rice in each pepper boat and crack 1 egg into each well. Cover the skillet with a lid or foil and reduce heat to medium. Cook until the egg whites are set but the yolks still jiggle slightly, about 5 minutes.5 min
5. Slide both boats onto a plate and serve immediately.

Note Swap the rice for couscous or orzo if you have it. Leftovers keep in the fridge for two days and can be eaten cold or reheated gently. Serve with hot sauce or a simple green salad on the side.

Two halved bell peppers roasted and filled with a savory mixture of rice, eggs, and garlic make a weeknight dinner that feels composed but comes together in one pan. The peppers soften as they bake, cradling a simple, warming filling.

Serves 2. 35 minutes, 12 at the stove.

About 790 calories a serving, 18 g protein, 134 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 halves Bell peppers, 3/4 cup Rice, 2 tablespoons Oil, 2 cloves Garlic, 1/4 medium Onion, 2 Eggs, to taste Salt, to taste Pepper.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Slice 1/4 medium onion and mince 2 cloves garlic, then cook them in the oil until softened, about 2 minutes.
2. Stir in 3/4 cup cooked rice (or uncooked rice mixed with 1 1/2 cups water, simmered until done), salt, and pepper to taste. Cook for 1 minute to warm through, then push the mixture to the sides of the pan.
3. Crack 2 eggs into the center of the pan and stir them into the rice until just cooked, about 2 minutes.2 min
4. Arrange 2 bell pepper halves cut-side up in a baking dish. Divide the rice-egg filling between them, mounding it in the centers.
5. Roast at 400°F [200°C] until the peppers are tender and the filling is warmed through, about 15 minutes.15 min

Note Swap in cooked chicken or ground meat stirred into the rice if you have it. Leftovers keep, covered, for three days; reheat gently. Serve with a green salad or hot sauce on the side.

Bell peppers soften and sweeten when you let them cook low and slow with garlic and butter. A half bunch is just right for two, turning into something close to a frittata that needs nothing but bread and salad alongside.

Serves 2. 30 minutes, 10 at the stove.

About 310 calories a serving, 18 g protein, 6 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 small bunch, halved bell peppers, 2 tablespoons butter, 2 cloves garlic, 6 eggs, to taste salt, to taste pepper.

1. Slice 1 small bunch of bell peppers halved into thin strips, discarding the seeds. Mince 2 cloves of garlic.
2. Melt 2 tablespoons of butter in a 10-inch skillet over medium heat. Add the peppers and garlic, stirring often, until the peppers are very soft and beginning to caramelize at the edges, about 15 minutes. Taste and season with salt and pepper.15 min
3. Crack 6 eggs into a bowl, whisk them with a pinch of salt, and pour into the skillet. Let them cook undisturbed until the edges are set but the center is still loose, about 5 minutes. Stir gently to break the curds and distribute the peppers, then let it cook another 2 minutes until the eggs are mostly set but still slightly creamy.7 min

Note Swap any color of pepper; the cooking time stays the same. Leftovers keep two days covered in the fridge and are good cold or reheated gently in a skillet. Serve with crusty bread and a simple green salad, or stretch it with cooked rice stirred in at the end.