Recipes 1 & 2: Stuffed Chicken & Stuffed Peppers

I'm going through this phase lately where all I want to do is try new recipes and test the cooking skills.  So far, so good... minus the fire alarms going off the night I steamed veggies on the stove.  Anyways, I thought I would start sharing recipes!!!  Here are the first two I have tried that taste fantastic!!!  I, of course, change them a little or leave some ingredients out... but I will let you know what I change or what can be added.
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Recipe 1:  Cream Cheese Stuffed Chicken Breast

Ingredients:
-4 chicken cutlets, split (8 pieces)
-1 8oz package cream cheese
-Chives

Coating Mix:
-1 cup of bread crumbs
-1 teaspoon of garlic powder
-1/2 a teaspoon of basil
-1/2 a teaspoon of oregano
-2 teaspoons of Parmesan cheese

Directions:
-Preheat the oven to 375 degrees.

-Lay 8 pieces of chicken flattened on wax paper.  Divide cream cheese into 8 slices, placing a slice on each piece of chicken.  Sprinkle with chives, roll up, and secure with a toothpick.  Roll chicken rolls in coating mix and place in a slightly greased baking dish.  Drizzle with melted butter.  Shake on the Parmesan cheese.  Bake at 375 degrees for 40 to 50 minutes.

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Recipe 2:  Super Stuffed Peppers

Ingredients:

-1 large red bell pepper

-1/2 a cup of browned ground beef

-1/4 of a cup of chopped onion

-1/4 of a cup of chopped green bell pepper

-1/4 of a cup of tomato sauce

-2 tablespoons shredded fat-free cheddar cheese

-1/2 a teaspoon of dry taco seasoning mix

-1/4 of a teaspoon of minced garlic

(I substitute ground beef for the 1/2 cup frozen ground-beef-style soy crumbles; I also leave out the 1 deseeded and chopped plum Roma tomato and the 1/2 a cup of chopped mushrooms.)

Directions:

-Preheat the oven to 375 degrees.

-Slice off the top of the red bell pepper and slice it in half length wise.  Remove seeds and place in a lightly greased baking dish with the cut side up.  Place in the oven for 25 minutes.

-While peppers are baking, bring a medium pan to medium high heat on the stove.  Add the onion and pepper (and mushrooms if you so choose) and cook for 3 to 5 minutes or until the vegetables are softened.  Add the minced garlic and cook for 1 minute.  Move the ingredients to a bowl and add the beef (or soy crumbles), tomato sauce, cheese, and taco seasoning (and tomatoes if you want them).  Mix thoroughly.  Remove the pepper halves from the oven and reduce the heat to 350 degrees.  Soak up any excess moisture with a paper towel.  Evenly spoon mixture into the peppers and bake for 20 minutes.

Per Serving (2 stuffed pepper halves):  303 calories, 5 grams of fat, 407 grams of sodium, 21 grams of carbs, 5 grams of fiber, 21 grams of protein.