Monday, March 5, 2012

Stuffed Poblanos for dinner

Sunday night's dinner: poblano peppers stuffed with chorizo and rice, topped with greek yogurt (that's NOT sour cream) and avocado slides. Side of pinto beans (left overs from last week's lunches). And a shot of 100% agave tequila with a fresh squeezed lime. Made enough to feed us for two dinners.


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