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Rock-Your-World Goat Cheese Stuffed Poblano Peppers

In my never ending quest to get more vegetarian meals on the table without getting the stink eye from Mr. B, I finally signed up with our local CSA. Not only does getting a box of just-picked fruits and vegetables every week help me support my local farmer, but it also forces me to be ever more creative in the kitchen. After all, there are only so many salads a woman can make and still keep her meat-loving husband happy.

A recent box brought poblano peppers into my life. They're not something new, but I will admit that it's been years since I last cooked anything with poblano peppers. That last sentence makes me pretty sad, too.

Anyhow, I decided to roast them, peel them, and then stuff them with goat cheese in a quasi ode to the famously delicious chili relleno, which come to think of it, I haven't had in years, either.

I had fresh corn in the freezer leftover from a previous box and half a cooked red sweet potato from the most recent harvest. I added Hatch chili and tom…

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