Home Cook Together. Celebrate Life.

AmericanAuthentic Cuisine

American Stuffed Vegetables 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

American Stuffed Vegetables 2

American Stuffed Vegetables 2 is a comforting dish often found on home tables across the country. It's a classic that celebrates the abundance of summer produce, typically brought out when gardens overflow with ripe peppers and tomatoes. This version is true to how families prepare it at home, with a casual approach to seasoning and a generous hand with the olive oil. It's the kind of dish that doesn't adhere to strict measurements but rather evolves with the cook's taste and the season's bounty.

The dish should present a tender, aromatic filling, with rice that absorbs the flavors of sweet tomatoes or earthy peppers, mingling with the savory depth of sautéed onion. A hint of herbs adds freshness, while a simple sprinkle of fine sea salt and black pepper rounds out the flavors. Serve it warm, allowing the olive oil to meld everything together, inviting diners to dig in family-style, straight from the baking dish.

Ingredients

  • 4peppers or tomatoes
  • 150 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing all your ingredients. Wash and dry 4 peppers or tomatoes, then cut the tops off and scoop out the seeds and membranes, creating a hollow space for stuffing. Set them aside on a baking dish. Rinse 150 g of rice under cold water until the water runs clear to remove excess starch, then drain well.
  2. Finely chop 1 onion and set it aside. Heat 80 ml of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This step builds the base flavor for your stuffing.
  3. Add the rinsed and drained rice to the skillet with the onions. Stir to coat the rice grains in the oil, allowing them to lightly toast for about 2-3 minutes. This enhances the nutty flavor of the rice and ensures even cooking.
  4. Incorporate your chosen herbs into the rice mixture, using a generous amount to infuse the stuffing with flavor. Season with fine sea salt and black pepper to taste, stirring well to combine. Allow the mixture to cook for another 2 minutes, until the herbs become fragrant.
  5. Carefully stuff each prepared pepper or tomato with the rice mixture, pressing it down gently to fill all the spaces. Place the stuffed vegetables upright in the baking dish. Drizzle a little more olive oil over the tops to keep them moist during baking.
  6. Preheat your oven to 375°F (190°C). Bake the stuffed vegetables in the preheated oven for about 30-40 minutes, or until the vegetables are tender and the tops are slightly browned. The rice should be fully cooked and have absorbed the flavors of the herbs and vegetables.
  7. Once done, remove the baking dish from the oven and let the stuffed vegetables cool slightly before serving. Finish by sprinkling a pinch more of fine sea salt over the top if needed. Serve at once, allowing everyone to enjoy the shared flavors of this American home-cooked dish.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore American cuisine