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Stuffed Poblano with Vegetable Confetti

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Living Too Large

stuffed poblano with confetti stuffed poblano with confetti

4 each poblano peppers
1 teaspoon olive oil
2 cloves garlic, crushed
1/4 cup green onion, diced
1/2 cup whole kernel corn, frozen
1/4 cup black beans, rinsed and drained
1/4 cup carrot, shredded
1/4 cup coleslaw mix (veggies only)
4 ounces neufchatel cheese
2 ounces cheddar cheese
cilantro, to taste
salt and pepper, to taste

1. You need to pick peppers that are large enough to hold some filling. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.

2. Heat the olive oil in a large pan and saute the vegetables, except beans enough to soften them (but…

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About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

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