Under 30 Minutes Archives - Page 2 of 5 - Percolate Kitchen

23 Quick and Easy Vegan and Vegetarian Dinners

If you’re looking for quick and easy vegan and vegetarian recipes to make for dinner, fast – then look no further!

I’ve reached into the far corners of the foodie interwebs and assembled this awesomely huge list for you all today. Most of these recipes are ready in under 30 minutes, from start to finish!

Meat-free, fresh and tasty, super easy and quick to make. Yep – I think you’re gonna love these. (more…)

Stuffed Poblano Peppers with Ground Beef, Refried Black Beans and Cheese

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

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Ready in under 40 minutes and layered with refried black beans, taco-flavored ground beef and melty cheese, these Stuffed Poblano Peppers are a sure-fire hit and a perfect weeknight meal!

So, after I confessed my never-ending love for Homemade Taco Seasoning last week, I pretty much started taco-ing all the things. That’s normal, right?

These Stuffed Poblano Peppers with ground beef, refried black beans and cheese were my favorite result of the taco seasoning binge, and I bet you’ll love them just as much as we did! I love how layered they are, which packs them full of so much extra flavor.

Ready in under 40 minutes, layered with refried beans, taco-flavored ground beef and melty cheese- Stuffed Poblano Peppers are a perfect weeknight meal!

Big Time Bonus: They’re ready in under 40 minutes.

I mean, come on! It’s the perfect weeknight meal, and a little healthier than your standard taco, too.

Of course, if you jazz it up with slices of avocado, more hot sauce, diced tomatoes and sour cream, like, um, me, then maybe it’s not SO healthy after all. But hopefully, I’ll get a pass on that because these stuffed poblanos are so dang tasty.

I used refried black beans in this recipe since I prefer them taste-wise to refried red beans, but you’re more than welcome to use the beans you like best! This simple recipe clocks in with only 6 ingredients, 7 if you count the oil, so it’s the perfect thing to throw together. They also freeze great, and – my favorite bonus – are handy to eat one handed, with a baby on your hip. I know this from real life. So they’d be great to bring over as a gift to a new mom or parent!

I like to go all in with the taco-ness of these peppers, too, and add a dollop of sour cream and maybe some Valentina hot sauce if I’m feeling fiesty.

This simple recipe clocks in with only 6 ingredients, 7 if you count the oil, so it’s the perfect thing to throw together. They also freeze great, and – my favorite bonus – are handy to eat one handed, with a baby on your hip. I know this from real life. So they’d be great to bring over as a gift to a new mom or parent!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!
Print
Stuffed Poblano Peppers
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 5 poblano peppers
  • 3 tablespoons taco seasoning (see recipe link: http://percolatekitchen.com/homemade-taco-seasoning/)
  • 1 onion , diced
  • 1 cup (8oz) refried beans
  • 8 ounces shredded pepper jack cheese
Instructions
  1. Preheat the oven to 350*F.
  2. Slice each poblano in half and remove the seeds. Arrange the poblanos, cut side up and side by side, in a large ovenproof baking dish.
  3. Heat the vegetable oil in a large stainless steel saucepan over medium heat until shimmering. Add the onions and cook until softened, about 3-5 minutes.
  4. Add the beef and cook until browned, crumbling the beef as it cooks.
  5. When the beef is cooked through, remove the pan from the heat and pour off any excess grease.
  6. Stir in the taco seasoning, mixing to combine thoroughly.
  7. While the beef is cooking, spread 1-2 tablespoons of refried beans into each pepper, smoothing to coat the bottom of each pepper evenly.
  8. When the beef mixture is cooked, divide evenly among each pepper.
  9. Sprinkle the peppers with cheese, and place in the oven.
  10. Bake 15-20 minutes or until the cheese has melted and begins to bubble and brown.
  11. Remove from the oven and serve hot.

You might also like: 

Veggie Skillet Chilli

Slow Cooker Gumbo

Homemade Taco Seasoning

Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I think I’m starting to develop a sheet pan dinner obsession.

Is that a bad thing, do you think? My guess is likely that no, not a bad thing at all. I’m also willing to guess you’re with me on this. Right?

Because truly, how can it be a bad thing to enjoy what is basically the perfect weeknight dinner recipe? Toss delicious ingredients on a pan. Season appropriately. Place in a hot oven until cooked. Eat.

Could not be easier, and I love that so, so much.

This sheet pan dinner features plump, juicy, smoked kielbasa and is my play on the old Italian standby, sausage and peppers. Did you know smoked kielbasa and sweet, slightly spicy peppers goes awesome together? If you do, you’re probably from the Midwest and know Polish-Americans. Just saying.

I love the combo of heat, sweet, and spice in this sheet pan dinner. You’ve got crispy sweet red peppers, yellow onions, smoky kielbasa, all covered in a 3-ingredient mustard glaze that’s also perfection as a salad dressing. So while you’re at it, make a big, leafy salad and toss it with the remainder of this sauce. Serve some crusty bread on the side and you’ve got a dinner in 20 minutes that’s full of flavor and a bit of bite.

See why these sheet pan dinner recipes are my new thing!? They’re too crazy easy not to be!

Print
Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze
Author: Ruthy Kirwan
Ingredients
  • 1.5-2 pounds smoked kielbasa sausages , sliced in half
  • 2 sweet red peppers , ribs and seeds removed, sliced into 1/4" thick strips
  • 1 large yellow onion , sliced
  • 3 tablespoons brown mustard
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 400*F.
  2. Line a sheet pan with aluminum foil or parchment paper.
  3. Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.

  4. Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.

  5. Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
  6. Bake for another 8-10 minutes, or until the peppers and onions have softened and started to brown and the sausage is plump and browned.
  7. Serve hot.

You might also like: 

17 Easy Sheet Pan Dinners for Busy Nights 

Loaded Sheet Pan Cauliflower Nachos

20-Minute Sheet Pan Korean BBQ Salmon and Bok Choy

30-Minute One Pan Balsamic Caprese Chicken

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

I’m loving this simple weeknight one-pan caprese chicken dish!

This easy caprese chicken is a perfect weeknight dinner, and totally packed with flavor thanks to the melty cheese, fresh summer tomatoes, basil, and a drizzle of balsamic glaze.

If you’re not sure, consider this: my toddler loves this caprese chicken dish so much she calls it ‘candy chicken’. This is from the child that can go a whole 24 hour period living on four carrot sticks and a cup of milk, so the sheer fact she loves this recipe gets it a gold star in my book.

This One Pan Balsamic Caprese Chicken is drizzled with a balsamic glaze (“candy”, according to my toddler) and crazy simple to make.

The recipe here calls for chicken thighs since I find them so much more flavorful (and affordable!) than chicken breasts, but feel free to substitute breasts for thighs if you prefer.

I used sliced vine tomatoes here, but since it’s summer, you’ve got my full permission to go tomato crazy, if you want. Use cherry tomatoes, heirloom, big juicy beefsteak tomatoes; whichever looks best to you will work beautifully in this recipe. #allthetomatoes

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!
Print
30-Minute One Pan Balsamic Caprese Chicken
Author: Ruthy Kirwan
Ingredients
ingredients
  • 1/3 cup balsamic vinegar
  • 6-7 boneless, skinless chicken thighs (about 1.5 pound)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6-7 fresh basil leaves (about one 2oz package)
  • 4-5 vine tomatoes , sliced
  • 8 ounces fresh mozzarella , cut into 6-7 thick slices
  • freshly ground pepper , to taste
equipment:
  • 1 large stainless steel ovenproof pan , at least 10" wide
Instructions
  1. Preheat the oven to 400*F.
  2. Place the pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Let the vinegar reduce until it is thick and syrupy enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
  3. Place the chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1" thick. Sprinkle evenly with the salt.
  4. Add the olive oil to the pan and heat on medium-high until shimmering. Add the chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
  5. Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
  6. Turn off the heat of the stovetop and place the pan in the hot oven.

  7. Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown. 
  8. Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze
  9. Serve hot.

You might also like:

Tandoori Chicken Naan Pizza

Chicken Meatballs Dipped in Garlicky Honey Mustard Sauce

Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze