Indian Stuffed Vegetables

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. For tomatoes, carefully scoop out the insides with a spoon, leaving a thick enough wall to hold the filling. 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 the rice well and set it aside for later use.
3. Finely chop 1 onion and set it aside. Heat 80 ml of olive oil in a medium-sized pan over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it turns golden brown and releases a sweet aroma, indicating that the onions are well-cooked.
4. Add the rinsed and drained rice to the pan with the onions. Stir well to coat the rice with the oil and onion mixture, ensuring each grain is glistening. Add herbs of your choice, such as cilantro or mint, finely chopped, to infuse the rice with fresh flavors.
5. Pour in enough water to cover the rice by about 1 cm. Season with fine sea salt and black pepper to taste. Bring the mixture to a gentle simmer, then cover the pan with a lid and reduce the heat to low. Cook until the rice is tender and has absorbed all the water, with the grains separate and fluffy.
6. Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes. This resting time allows the rice to firm up slightly, making it easier to handle when stuffing the vegetables.
7. Stuff each prepared pepper or tomato with the rice mixture, pressing gently to pack the filling without breaking the vegetable walls. Arrange the stuffed vegetables in a baking dish, ensuring they are snug but not overcrowded.
8. Drizzle a little olive oil over the stuffed vegetables to help them roast evenly. Bake in a preheated oven at 180°C (350°F) until the vegetables are tender and the tops are lightly browned, about 25-30 minutes.
9. Remove the stuffed vegetables from the oven and let them cool slightly before serving. Finish with a sprinkle of additional herbs if desired, and adjust salt to taste before bringing them to the table to share.