Indonesian 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. If using tomatoes, slice off the tops and gently scoop out the insides with a spoon, being careful not to puncture the skin. Set the prepared vegetables aside for stuffing.
2. Cook the rice. Rinse 150 g of rice under cold water until the water runs clear. Place the rice in a pot with double the amount of water and a pinch of fine sea salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the water is absorbed and the rice is tender, with a fluffy texture.
3. While the rice is cooking, finely chop 1 onion. Heat 80 ml of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally to ensure even cooking.
4. Once the onion is ready, add your choice of herbs to the skillet. This could include a mix of fresh or dried herbs such as basil, parsley, or coriander, according to your taste. Stir them into the onion and oil mixture, allowing the flavors to meld for about a minute.
5. Combine the cooked rice with the onion and herb mixture in the skillet. Stir well to ensure the rice is thoroughly coated with the flavored oil. Season generously with fine sea salt and black pepper, tasting as you go to achieve the desired balance.
6. Stuff the prepared peppers or tomatoes with the rice mixture, packing it in gently but firmly. Place the stuffed vegetables in a baking dish, ensuring they are snugly fitted to prevent them from tipping over during cooking.
7. Preheat your oven to 180°C (350°F). Bake the stuffed vegetables in the oven until the peppers or tomatoes are tender and the tops are slightly browned. This should result in a soft, yielding texture when pierced with a fork.
8. Once done, remove the stuffed vegetables from the oven. Finish with an additional sprinkle of fine sea salt if needed, and serve immediately, allowing everyone to enjoy the dish while it's warm and aromatic.