by Megan Winfrey

The herbs have arrived! Want to liven up the standard chicken and rice, soup, or salad? Look no further then your friends dill, parsley, cilantro, and mint. A spattering of fresh, chopped herbs is like magic fairy dust for your meal - taking it from boring to bangin' with a simple flick of the wrist. I, myself, am guilty of herb murder, as I'm sure many of you are. I carefully take out my herbs, trim the stems, place them in a glass of water, let them shrivel up in the fridge, then brokenheartedly toss them out. In an effort to break this cycle, I vowed to use all of the herbs that came in my CSA box this week, and I did! Each meal was a bit more delicious than usual, and herb lives were saved. Win, win.

Cheesy Herb Rice Stuffed Poblanos

• 4 poblano peppers, tops trimmed and de-seeded
• 2 cups rice, cooked
• 1 1/2 cups mozzarella cheese, shredded
• 2 tbs. dill, chopped
• 2 tbs. parsley, chopped
• 1 tbs. cumin
• Salt and pepper to taste
• Avocado, for serving

Preheat the oven to 400.

Cook the rice according to the package instructions. While the rice is cooking, prepare the peppers for stuffing and line them on a baking sheet. Once the rice is done, mix in the herbs, cumin, and 1 cup of cheese. Add salt and pepper to taste.

Stuff the peppers, packing the rice down with a spoon as you go. Bake the peppers until tender, about 30-35 minutes. Sprinkle the rest of the cheese over the peppers, and broil on high until the cheese is bubbly.

If desired, serve with avocado on the side to help cut the heat of the peppers.