Filipino Stuffed Vegetables 2

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. Wash the 4 peppers or tomatoes thoroughly. If using peppers, slice off the tops and remove the seeds and membranes. If using tomatoes, carefully cut off the tops and scoop out the insides with a spoon, being careful not to puncture the skin. Finely chop 1 onion and set aside.
2. In a medium saucepan, bring 300 ml of water to a boil. Add 150 g of rice and a pinch of fine sea salt. Reduce the heat to low, cover, and let it simmer until the rice is tender and has absorbed all the water, about 15 minutes. The rice should be fluffy and fully cooked before proceeding.
3. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Stir in your choice of herbs, such as parsley or cilantro, and continue to cook for another minute to release their aromas.
4. Combine the cooked rice with the sautéed onion and herbs in a large bowl. Season the mixture with fine sea salt and black pepper to taste, ensuring the flavors are well balanced. Mix thoroughly so that the rice is evenly coated with the oil and herbs.
5. Stuff each prepared pepper or tomato with the rice mixture, pressing down gently to pack it in. Be careful not to overfill, as the vegetables will need to close or hold their shape during cooking.
6. Preheat your oven to 180°C (350°F). Place the stuffed vegetables upright in a baking dish, ensuring they are snug and won't tip over. Drizzle a little more olive oil over the tops to help them roast evenly.
7. Bake the stuffed vegetables in the preheated oven until the peppers or tomatoes are tender and slightly wrinkled, about 25-30 minutes. The tops should be lightly browned, and the vegetables should yield easily to a fork.
8. Remove from the oven and let them cool for a few minutes before serving. Finish with a final sprinkle of sea salt to enhance the flavors. Serve the stuffed vegetables warm, allowing everyone at the table to enjoy the shared dish.