By Beth Dooley
From The Minnesota Star Tribune
As a kid, stuffed peppers were my favorite meal, each pepper a whimsical meal in itself. I drew on that association while developing a recipe for Chiles en Nogada in our newly released book “Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines,” co-authored with renowned ethnobotanist and writer Gary Paul Nabhan.
