Chinese Stuffed Vegetables 3

Ingredients

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

Method

1. Begin by preparing all the ingredients. Rinse the 150 g of rice under cold water until the water runs clear, then cook it according to package instructions. While the rice is cooking, finely chop 1 onion and set it aside. Cut the tops off the 4 peppers or tomatoes and remove the seeds and membranes, creating a hollow space for stuffing. Set these aside as well.
2. In a large skillet or wok, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir frequently until the onion becomes translucent and fragrant, about 5 minutes. This step builds the base flavor for the stuffing.
3. Once the onion is ready, add the cooked rice to the skillet. Stir to combine, allowing the rice to absorb the flavors from the onion and oil. Season the mixture with fine sea salt and black pepper to taste, and add your choice of herbs. Stir well to ensure even distribution of the seasoning.
4. Carefully stuff each pepper or tomato with the rice mixture, pressing down gently to pack it in but taking care not to tear the vegetables. Arrange the stuffed vegetables in a baking dish, ensuring they are snug but not overcrowded.
5. Preheat your oven to 180°C (350°F). Once heated, place the baking dish in the oven. Bake until the vegetables are tender and the tops are slightly browned, which should take about 25-30 minutes. The vegetables should be soft to the touch but still hold their shape.
6. Remove the baking dish from the oven and let the stuffed vegetables cool slightly before serving. Finish with a sprinkle of fine sea salt to enhance the flavors. Serve the stuffed vegetables warm, encouraging everyone at the table to share and enjoy.