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Indonesian Stuffed Vegetables 3

Serves 4 to 6 Appetizer vegetarian, Appetizers

Indonesian Stuffed Vegetables 3

Indonesian Stuffed Vegetables 3 are a staple of home cooking, showcasing the adaptability and warmth of Indonesian family meals. This dish captures the essence of everyday dining, where the balance of flavors is achieved through intuition and tradition rather than strict measurements. It is a beloved preparation, often found at the center of the table when families gather for a meal, embodying a shared culinary experience.

With each bite, expect the tender embrace of roasted peppers or tomatoes, filled with fragrant rice and softened onion. The generous use of olive oil enriches the filling, while herbs and a touch of fine sea salt and black pepper bring harmony to the ensemble. It's a dish that invites communal enjoyment, encouraging conversation and connection over its simple yet satisfying flavors.

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 components. Rinse the 150 g of rice under cold water until the water runs clear, then set it aside to drain. Cut the tops off the 4 peppers or tomatoes and carefully scoop out the seeds and membranes, creating a hollow space for stuffing. Finely chop 1 onion and set it aside with the hollowed vegetables.
  2. In a medium saucepan, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. This step builds the base flavor for the stuffing. Stir in your choice of herbs, such as chopped cilantro or basil, and continue to cook for another minute to release their aroma.
  3. Add the drained rice to the pan with the onion and herbs, stirring well to coat the rice grains in the oil and flavors. Cook for about 2 minutes until the rice starts to look slightly translucent around the edges. This step helps the rice absorb flavors and ensures even cooking later.
  4. Carefully stuff each hollowed pepper or tomato with the rice mixture, pressing down gently to pack it in. Leave a little space at the top to allow the rice to expand as it cooks. Place the stuffed vegetables upright in a baking dish, ensuring they are snugly packed to prevent tipping.
  5. Drizzle a little more olive oil over the tops of the stuffed vegetables and season with fine sea salt and black pepper to taste. Cover the baking dish with aluminum foil to trap steam, which will help cook the rice inside the vegetables.
  6. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until the vegetables are tender and the rice is fully cooked. You will know they are done when the vegetables are soft to the touch and the rice is fluffy and has absorbed the flavors of the herbs and onion.
  7. Remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly, adding a layer of texture and flavor. Once done, remove from the oven and let them cool slightly before serving. Adjust the seasoning with more salt if needed, and serve the stuffed vegetables warm, sharing them at the table as part of a communal meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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