I'm going to be a busy girl on Saturday. The backstory is that our CSA folks have had all the members come out for dinner in the last month or so, and they served something super-delicious and I'm going to replicate it: Anaheim peppers stuffed with chicken & cream cheese.

It's actually very easy. You get your peppers, put a lengthwise slit down one side and scoop out the ribs and the seeds along the ribs (you can leave the stem and the seeds at the stem), then put in a cooked strip of chicken, 1-2 tablespoons of cream cheese, and then pop a whole pan of those in the oven at 350 for 20 minutes or until the peppers are softened. Then you pull them out, sprinkle some shredded cheddar on top, and place them on the grill for a couple of minutes to finish.

They're delicious, and the truest beauty of them is that you can make them ahead and freeze them. Then you just thaw them out and cook them up any time you want.

I can't wait--I have 10 lbs. of peppers and about 8 lbs. of chicken. We should be in fat city (literally) before long!