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Filipino Stuffed Vegetables 3

Serves 4 to 6 Appetizer vegetarian, Appetizers

Filipino Stuffed Vegetables 3

Filipino Stuffed Vegetables 3 brings together the comforting flavors of the Filipino home kitchen. This dish is a staple in many Filipino households, often gracing the table during family lunches or simple weekend gatherings. It's a straightforward recipe that reflects the Filipino approach to cooking—intuitive, generous, and centered around sharing. Here, each ingredient is prepared with care, and the dish is assembled with an eye toward balance and warmth.

The stuffed vegetables, filled with a savory mix of rice, onions, and herbs, deliver a comforting bite that is both hearty and aromatic. The olive oil adds a lush richness, while the seasoning is adjusted by instinct, creating a dish that is deeply personal and welcoming. This recipe captures the Filipino tradition of cooking by feel, where the final taste is as much about the cook's hand as the recipe itself.

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, slice off the tops and remove the seeds and membranes inside. If using tomatoes, cut a small circle around the stem and scoop out the insides with a spoon, being careful not to puncture the skin. Set the prepared vegetables aside.
  2. Rinse 150 g of rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Drain well and set aside.
  3. Finely chop 1 onion and set it aside. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent and fragrant, about 3 to 4 minutes.
  4. Stir in the rinsed rice, ensuring each grain is coated with the oil. Add a generous pinch of your preferred herbs, such as thyme or parsley, and season with fine sea salt and black pepper to taste. Cook for another 2 minutes, allowing the rice to absorb the flavors.
  5. Carefully stuff each prepared vegetable with the rice mixture, pressing down gently to pack it in without tearing the vegetable. Place the stuffed vegetables in a baking dish, ensuring they are snugly fitted to prevent them from tipping over.
  6. Drizzle a little more olive oil over the stuffed vegetables to help them roast evenly. Cover the baking dish with aluminum foil to trap steam and promote even cooking. Bake in a preheated oven at 180°C (350°F) until the vegetables are tender and the rice is fully cooked, typically when the rice is soft and the vegetables are easily pierced with a fork.
  7. Remove the foil and bake for an additional 5 to 10 minutes to allow the tops to brown slightly. This step enhances the flavor and adds a pleasing texture contrast. Once done, remove from the oven and let cool for a few minutes.
  8. Finish by sprinkling a bit more fine sea salt over the stuffed vegetables, if desired. Serve immediately, sharing among family and friends, as is customary in Filipino home cooking.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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