{"id":2756,"date":"2010-07-26T10:01:00","date_gmt":"2010-07-26T17:01:00","guid":{"rendered":"https:\/\/shescookin.com\/?p=2756"},"modified":"2015-08-17T16:44:09","modified_gmt":"2015-08-17T23:44:09","slug":"grilled-peppers-stuffed-with-herbed-basmati-rice","status":"publish","type":"post","link":"https:\/\/shescookin.com\/grilled-peppers-stuffed-with-herbed-basmati-rice\/","title":{"rendered":"Grilled Peppers Stuffed with Herbed Basmati Rice"},"content":{"rendered":"

\"Grilled<\/a><\/p>\n

Along with the bumper crop of slender green beans – the particular variety, I’m not quite certain of; our garden has blessed us with a bounty of \u00a0beautiful purple and green peppers as well as Japanese eggplant and Chinese peas. It’s a veritable United Nations of vegetables growing in our backyard – just one of the pluses of growing your own vegetables – whether in pots on your patio or in a sliver of side yard, if you’re fortunate to have one in your slice of urban oasis.<\/p>\n

So, I had a LOT of green peppers – and a colorful crunchy, summertime salad<\/a>, like the one I posted last week, \u00a0would only require one pepper – I needed a dish that would use at least 6 peppers. I decided on stuffed peppers – don’t groan, this is NOT your mother’s stuffed peppers, or my mother’s – which I remember being somewhat thick-skinned and bitter tasting and smothered with stewed tomatoes, and would eat grudgingly. \u00a0Now, I know that charring and removing the skin of peppers imparts a smoky flavor and removes any bitterness, leaving you with a soft, unctuous pepper.<\/p>\n

\"Stuffed<\/a><\/p>\n

\n