Eastern European Stuffed Vegetables 2

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. For tomatoes, cut a thin slice off the top and scoop out the insides with a spoon, being careful not to pierce the skin. 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 sticky. Drain well and set aside.
3. Finely chop 1 onion. Heat 40 ml of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, stirring occasionally to prevent browning.
4. Add the rinsed rice to the skillet with the onions. Stir to coat the rice with the oil, allowing it to absorb the flavors. Cook for about 2 minutes, until the rice grains turn slightly opaque.
5. Add herbs of your choice, such as dill or parsley, finely chopped, to the rice mixture. Season with fine sea salt and black pepper to taste. Stir well to combine, then remove from heat and let the mixture cool slightly.
6. Stuff each prepared vegetable with the rice mixture, pressing down gently to pack the filling. Leave a little space at the top to allow the rice to expand as it cooks. Place the stuffed vegetables in a baking dish, standing upright if possible.
7. Drizzle the remaining 40 ml of olive oil over the stuffed vegetables. Cover the dish with aluminum foil or a lid. Bake in a preheated oven at 180°C (350°F) until the vegetables are tender and the rice is fully cooked, which you can tell when the rice is soft and the vegetables yield easily to a fork.
8. Once done, remove the foil and let the vegetables cool slightly before serving. Finish with a sprinkle of salt and serve immediately, allowing everyone to enjoy the flavors while they are at their peak.