Eastern European 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 the vegetables. If using peppers, cut off the tops and remove the seeds and membranes inside. If using tomatoes, slice off the tops and scoop out the insides with a spoon, being careful not to pierce the outer skin. Set the prepared vegetables aside, reserving the tops for later use.
2. Rinse 150 g of rice under cold water until the water runs clear to remove excess starch. 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 sauté until it becomes translucent and slightly golden, stirring occasionally to prevent burning.
3. Add the rinsed rice to the skillet with the onions, stirring to coat the grains in the oil. Cook for about 2 minutes, allowing the rice to absorb the flavors from the onion and oil. Add your choice of herbs, such as dill or parsley, and season with fine sea salt and black pepper to taste. Stir well to combine the ingredients.
4. Carefully stuff each prepared pepper or tomato with the rice mixture, pressing down gently to ensure they are well-filled but not overpacked. Place the stuffed vegetables in a baking dish, ensuring they are snug and upright. Replace the tops on each vegetable to help retain moisture during baking.
5. Preheat your oven to 180°C (350°F). Cover the baking dish with aluminum foil to trap steam and bake in the preheated oven. Check for doneness by gently pressing the vegetables; they should be tender but still hold their shape, and the rice should be fully cooked and fluffy.
6. Once the stuffed vegetables are cooked, remove them from the oven and carefully take off the foil. Taste and adjust the seasoning with additional salt if necessary. Serve the stuffed vegetables warm, garnished with extra herbs if desired, and enjoy them as a shared dish at the table.