Date: June 19th, 2014
Time to table: 45 minutes
Servings: three stuffed poblano peppers, halved
Modifications: I wanted the stuffing to be a little creamier, so I mashed up a can of cannellini beans and then added the remaining ingredients. After mixing everything, I sautéed the whole mixture a bit to heat it up. Then I stuffed the peppers and cooked them on the grill.
Notes: Another recipe to use up some pork from last weekend (I froze the remaining pork, which amounted to 10 cups of pork). These were pretty good and I’d make them again if I was looking to get rid of some pork, but they were nothing special.