Chilis Stuffed with Feta and Veggies over Quinoa with Lemon Dill Cream

Let me preface this by saying that I am blessed with a PROLIFIC herb garden right now.  Mint, oregano, basil, garlic, parsley, thyme, and rosemary are growing like gangbusters in my garden right now.  If you need to use dried herbs from the store for this recipe? THAT'S FINE! Just cut the amounts in half. Dried herbs are more potent than fresh herbs.

Same goes for the veggies.  I used spinach, cabbage, carrots and onion because that's what I have in my fridge right now.  If you have tomatoes, zucchini, & onion you can  just use that.  If you have bell pepper, garlic, and spinach - go for it. Whatever veggies you want to use up, do it!  Even canned veggies are ok! Corn, black beans, onion, and garlic would be DELISH!  Chicken, ground beef, turkey.  The meat doesn't matter AT ALL. Get creative.  Experiment.  My best meals happen when I try new combinations.

Here's how I did it THIS time:

Ingredients:

STUFFED CHILIS
4 chilis, roasted and skin/seeds removed
1/2 head cabbage, chopped coarsely
2 c frozen spinach (or 3 c fresh spinach)
1 onion, chopped coarsely
2 carrots, chopped coarsely
3 tbsp olive oil
1 cup chicken broth or stock
salt/pepper to taste
handful chopped fresh basil
palmful fresh thyme
palmful fresh mint
1/2 tbsp minced garlic
2 c cooked shelled deveined shrimp
2 eggs, beaten
1/2 c crumbled feta cheese

QUINOA
2 c quinoa cooked according to package
salt to taste

CREAM SAUCE
1/2 block neufchatel or cream cheese
1/2 c lemon juice
1 c sour cream
2 tbsp cream or milk
palmful chopped basil
2 tsp dill weed
salt and pepper to taste

Let's make the filling!  You've already roasted your chilis right? That's about 20-30 minutes in a 400 degree oven, then pop 'em in a plastic bag while they're still hot.  Then later you peel the skin off, split them down the middle, and take the seeds out, right? Ok good. :) They are laid out on an greased sheet pan and ready to stuff! You're so awesome!

NOW let's make the filling.  Start with the olive oil in a large saucepan.  I say the bigger the better, it's never bad to have too MUCH room.  Add the cabbage, carrots, spinach and onion.  Saute for like 5 minutes then add the chicken broth. Let all the veggies cook down and get real nice and brown and soft.  This can take 30 minutes or more - just go do something else.  Dance around with your newborn to Frank Sinatra or Michael Jackson!  Just one suggestion.

When the veggies have cooked down add the herbs, the garlic and the shrimp. Ad salt and pepper to taste - that means TASTE it, it should taste awesome. Let it all cook together for about 8 more minutes and then take off the heat.  Let the mixture cool down completely.  Then add the feta cheese and egg to the pot, mix it around, and then you've got your filling!

Spoon the filling into the peppers.  Like stuff 'em as full as you can.  Then pop 'em in a 400 degree oven for 30 minutes.  You'll know they are done when the bits of feta cheese start to brown. Time to make the quinoa and the lemon dill cream sauce!

Quinoa - easy - it's best made in chicken broth but water will do.  I salt and pepper it too.  That's up to you.  Make it (it takes about 30 minutes!) and set it aside.

For the cream sauce plop 1/2 block cream cheese or neufchatel (lighter!) in a pan and melt it down.  Add the herbs, sour cream, cream (or milk) and lemon juice. The heat will melt it all down -- add milk & lemon juice if you want the sauce to be less thick and more...saucy.

Your chilis are ready!  Take a big ol' pasta bowl for each person.  Put a few spoonfuls of quinoa on the bottom, add a pepper, and ladle some cream sauce over the top.

If you weren't going to heaven, you probably are now.  You're a kitchen angel.  Don't take any guff tonight from your spouse, your kids, your cat or your boss. You just scored a culinary touchdown.