Yumm-O

Last night Jade and I decided to try to make a dinner using veggies grown in our garden and something completely vegetarian.  We've been traveling and eating so much meat every day that an entire day without meat was much appreciated.  We made Grilled Stuffed Green Peppers.  De-licious!

After we returned from Vegas, we headed to Missouri for my sister and Keith's wedding.  After all the stress that Ashton went through, it was a great day.  She was a beautiful bide, and the wedding was so much fun.  Can you tell it was an open bar? 

Jackie, Dan, Jade, and me (with Samantha jumping in) in the photo booth

My little sister Paige and I.

My sexy husband.  Isn't the second picture always such a hot mess?

The beautiful bride getting those final touches before the ceremony.

My hunky husband enjoying some great music and drinks

 We've had a lot of fun traveling to Seattle, Vancouver, Victoria, Las Vegas, and Cape Girardeau, but I'm so happy to be home, cooking in my own kitchen.  Enjoy this recipe. 

Grilled Stuffed Green Peppers

Ingredients:

• 1 cup uncooked brown rice
• 1 1/2 cups water
• 3 3/4 teaspoons salt
• 8 medium poblano peppers
• 1 cup cooked black beans
• 1 teaspoon cumin
• 3/4 cup sour cream
• 3/4 cup mozzarella cheese (about 4 ounces)
• 1/2 cup chopped cilantro (about 1/2 bunch)
• 1 cup chopped fresh tomatoes (about 2 small tomatoes)
• 2/3 cup chopped green onions (about 1/2 bunch)
• 2 jalepeño, finely chopped
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
   
    
2. Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain). Stir cumin, sour cream, cheese, cilantro, tomatoes, green onions, jalapeños, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Stuff each pepper with the filling and replace caps, securing with a toothpick.
    
3.  Place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. Remove from the grill and serve.

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