Stuffed Sweet Peppers

You can serve this as an appetizer or a side dish. I served it with Steak and Couscous. If you like it spicy, use jalapenos instead.

Depending on how many peppers you have, and their size, for 8 I used:

Half package of cream cheese
1 tablespoon of mayo
1 fresh garlic clove
1 small jalapeno
1 handful of fresh herbs (I used parsley and cilantro, but chives are good too) 
salt & Pepper
Just a little milk to mix everything smoothly.

You don't want it too liquid. Mix all ingredients together. Cut of the top of the peppers, take out the seeds without cutting them any more, rinse them out to catch all the seeds. Then stuff them with you filling. You have to grill/bake them standing up for about 15 Minutes. Even if they get a little dark on the bottom it still tastes delicious.

Cauliflower-Cream-Cheese-Soup, serves 6

This is my favorite soup of all times. So easy, but yet so tasty.

You will need:
1 whole cauliflower
4 cups of vegetable broth
1 cup of milk
1 package (8 oz) of cream cheese
1-2 tbs of lemon juice
nutmeg

Cut the leaves and stem off the cauliflower. Cut off the little florets. Rinse. In a pot, bring your vegetable broth to a boil. Add the milk and cauliflower florets, bring back to a boil and cover. Turn heat on low and cook for about 10-12 minutes. Now puree your soup. I have a hand mixer, but you can just put it in a blender too. Return to the pot, add the cream cheese, lemon juice and a little nutmeg. Mix well. Heat the soup back up, and serve. You can sprinkle a little fresh parsley on top if you like or croutons. This is also a great soup to freeze. I freeze one-cup portions and take it to work for lunch.

Today I will try it with broccoli instead, I'll let you know how it turns out!