Brasileiro Stuffed Vegetables

Ingredients

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

Method

1. Begin by washing the 4 peppers or tomatoes thoroughly. If using peppers, slice off the tops and remove the seeds and membranes inside, creating a hollow space for stuffing. If using tomatoes, cut a small slice from the top, scoop out the seeds and pulp with a spoon, and set them aside for later use in the filling. Be gentle to avoid tearing the vegetables, as they need to hold their shape during cooking.
2. Rinse 150 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain well and set aside. Finely chop 1 onion and any herbs you have chosen, such as parsley or cilantro, to add freshness and aroma to the filling.
3. In a medium-sized pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally to prevent browning. This step is crucial for building a base of flavor for the filling.
4. Add the rinsed rice to the pot, stirring to coat each grain with the oil and onion mixture. If you reserved any tomato pulp, add it now to infuse the rice with additional flavor and moisture. Season with fine sea salt and black pepper to taste, then pour in enough water to cover the rice by about 1 cm. Bring to a gentle simmer, cover, and cook until the rice is tender and has absorbed the liquid, with a fluffy texture.
5. Once the rice is cooked, remove it from the heat and stir in the chopped herbs. Taste and adjust the seasoning if necessary. Allow the mixture to cool slightly, which makes it easier to handle when stuffing the vegetables.
6. Carefully fill each prepared pepper or tomato with the rice mixture, pressing down gently to pack it in without breaking the vegetable. Leave a small space at the top to allow for expansion as the rice heats.
7. Preheat your oven to 180°C (350°F). Arrange the stuffed vegetables upright in a baking dish, drizzle with a little more olive oil, and cover with foil to prevent them from drying out. Bake in the oven until the vegetables are tender and the tops are slightly golden, which should be indicated by the skin of the peppers or tomatoes wrinkling slightly and the filling being heated through.
8. Remove the foil for the last few minutes of baking to allow the tops to brown slightly, enhancing the flavor and presentation. Once done, sprinkle with a final touch of salt if desired, and serve immediately while the vegetables are warm and aromatic, perfect for sharing at the table.