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Colombian Stuffed Vegetables 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

Colombian Stuffed Vegetables 2

Colombian Stuffed Vegetables 2 is a dish that captures the essence of Colombian home cooking, where ingredients are selected with care and seasoned by intuition. Traditionally served at family gatherings, these stuffed vegetables are a staple on tables where sharing is as important as the meal itself. This recipe reflects the way Colombian family cooks prepare it, with a focus on communal enjoyment rather than rigid instructions.

The dish is a harmonious blend of tender peppers or tomatoes, filled with a savory mixture of rice, onions, and herbs. Generous use of olive oil adds richness, while a touch of fine sea salt and black pepper enhances the flavors. It's a comforting and satisfying dish that embodies the heart of Colombian home cooking, inviting everyone to gather around and savor each bite.

Ingredients

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

Method

  1. Start by preparing the vegetables. If using peppers, slice off the tops and remove the seeds and membranes. If using tomatoes, cut a thin slice off the top and scoop out the insides with a spoon, creating a hollow shell. Set the prepared vegetables aside on a plate.
  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 the rice well and set it aside.
  3. Finely chop 1 onion and any herbs you plan to use. In a medium-sized pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3 to 5 minutes.
  4. Add the rinsed rice to the pot with the onions. Stir to coat the rice grains in the oil, allowing them to absorb the flavors. Cook for about 2 minutes until the rice begins to turn slightly opaque.
  5. Pour in enough water to cover the rice by about 1 cm. Add a pinch of fine sea salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Cook until the rice is tender and has absorbed the water, with a fluffy texture and no visible liquid remaining.
  6. Preheat your oven to 180°C (350°F). Stuff each prepared pepper or tomato with the cooked rice mixture, pressing down gently to pack it in. Place the stuffed vegetables in a baking dish, standing upright.
  7. Drizzle a little olive oil over the tops of the stuffed vegetables. Bake in the preheated oven until the vegetables are tender and the tops are slightly golden, about 20 to 25 minutes. The peppers should be soft and the tomatoes should have a slightly wrinkled skin.
  8. Remove the baking dish from the oven and let the stuffed vegetables cool for a few minutes. Finish with a sprinkle of fresh herbs and a final pinch of fine sea salt before serving. Enjoy the dish warm, shared with family or friends.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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