{"id":1659,"date":"2011-04-13T19:06:28","date_gmt":"2011-04-14T00:06:28","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=1659"},"modified":"2014-08-04T16:24:10","modified_gmt":"2014-08-04T21:24:10","slug":"for-the-love-of-ranunculus","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/","title":{"rendered":"For the Love of Ranunculus"},"content":{"rendered":"

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

Odd title for a food blog post, huh?\u00a0 At least I caught your attention.\u00a0 Ranunculus are, hands down, my favorite flower and whenever I have the chance to purchase them at a reasonable price, I most certainly take advantage.\u00a0 So, when I found a bunch of golden and orange ranunculus at Trader Joe's for $5.99, I busted out my wallet and moseyed on out of there feeling about 5% happier.\u00a0 Of course I also picked up a few ingredients along the way, making sure to focus on food items that would coordinate well with the colors of my new pretty petals.\u00a0 What did I find to match?\u00a0 Petite orange and red bell peppers.\u00a0 They're not only petite, they're also precious, and I'm pretty sure that Peter Piper picked a peck of them back in the day.<\/p>\n

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

When it came time to cook, I stared at these little peppers for a few solid minutes before deciding that they were too cute to chop up and were better suited for stuffing.\u00a0 Since I had also grabbed a bag of Harvest Grain Blend (Israeli cous cous, orzo, baby garbanzo beans, and red quinoa), I figured I would incorporate the hearty mix into the pepper stuffing along with some ch\u00e8vre and mozzarella.\u00a0 The result was wonderful; a delicate, but filling combination packed full of flavor and perfect for an appetizer course or light dinner.\u00a0 Oh yes, and the peppers are just as precious and petite cooked as they are raw.<\/p>\n

Petite Peppers Stuffed with Harvest Grains and Ch\u00e8vre <\/strong>(4 light dinner servings)<\/p>\n

* 8 baby bell peppers<\/p>\n

* 2 cups cooked grains, such as TJ's Harvest Grain Blend<\/p>\n

* \u00bc cup shredded mozzarella<\/p>\n

* 4 oz ch\u00e8vre goat cheese<\/p>\n

* 2 tablespoon grated parmesan<\/p>\n

* 2 garlic cloves, minced<\/p>\n

* 1 teaspoon olive oil<\/p>\n

* sea salt and black pepper<\/p>\n

{1} Preheat oven to 350\u00b0 for later use.\u00a0 Heat olive oil in nonstick skillet over medium-low heat.\u00a0 Add minced garlic and saut\u00e9 until tender, 1-2 minutes.<\/p>\n

{2} In a medium bowl, combine the cooked grains, mozzarella, ch\u00e8vre, parmesan, and garlic and stir until combined.\u00a0 Add salt and pepper, to taste (make sure to taste prior to adding salt because the salt-content in the cheeses may be enough).\"\"<\/a><\/p>\n

{3} Cut tops off of peppers.\u00a0 Gently scoop out seeds and white flesh with a spoon.\u00a0 Spoon \u00bc cup of the grain mixture into each pepper and pack down with back of spoon.\u00a0 Place stuffed peppers on their sides on a foil-lined baking sheet.\"\"<\/a><\/p>\n

{4} Bake the petite peppers for 24-26 minutes or until the peppers are slightly softened and tender.\u00a0 Let cool for 5 minutes, serve, and enjoy!<\/p>\n

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

* Leftover tip: If you have any leftover grain mixture, heat it up and eat it all by its lonesome for lunch!<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Odd title for a food blog post, huh?\u00a0 At least I caught your attention.\u00a0 Ranunculus are, hands down, my favorite flower and whenever I have the chance to purchase them at a reasonable price, I most certainly take advantage.\u00a0 So, when I found a bunch of golden and orange ranunculus at Trader Joe's for $5.99,...<\/p>\n

Read More<\/a><\/p>","protected":false},"author":1,"featured_media":3833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[1027,1032,1028,16],"yoast_head":"\nFor the Love of Ranunculus - Blissful Basil<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"For the Love of Ranunculus\" \/>\n<meta property=\"og:description\" content=\"Odd title for a food blog post, huh?\u00a0 At least I caught your attention.\u00a0 Ranunculus are, hands down, my favorite flower and whenever I have the chance to purchase them at a reasonable price, I most certainly take advantage.\u00a0 So, when I found a bunch of golden and orange ranunculus at Trader Joe's for $5.99,...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/\" \/>\n<meta property=\"og:site_name\" content=\"Blissful Basil\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/facebook.com\/blissfulbasil\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-14T00:06:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-08-04T21:24:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.blissfulbasil.com\/wp-content\/uploads\/2011\/04\/dscf10111.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1365\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ashley\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@blissfulbasil\" \/>\n<meta name=\"twitter:site\" content=\"@blissfulbasil\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ashley\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/\"},\"author\":{\"name\":\"Ashley\",\"@id\":\"https:\/\/www.blissfulbasil.com\/#\/schema\/person\/e6ee9611888ad615de46bda5c02426cc\"},\"headline\":\"For the Love of Ranunculus\",\"datePublished\":\"2011-04-14T00:06:28+00:00\",\"dateModified\":\"2014-08-04T21:24:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/\"},\"wordCount\":447,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/#organization\"},\"keywords\":[\"Appetizer\",\"Bell Peppers\",\"Cheese\",\"Chevre\",\"Cous Cous\",\"Happiness\",\"Harvest Grain Blend\",\"Mozza\",\"Parmesan\",\"Ranunculus\",\"Restaurant Review\",\"Trader Joe's\",\"Vegetables\",\"Vegetarian\"],\"articleSection\":[\"Light Bites + Snacks\",\"Main Courses\",\"Pasta + Grains\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/\",\"url\":\"https:\/\/www.blissfulbasil.com\/for-the-love-of-ranunculus\/\",\"name\":\"For the Love of Ranunculus - 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