Japanese 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 the vegetables. If using peppers, cut them in half lengthwise and remove the seeds and membranes. If using tomatoes, carefully cut off the tops and scoop out the insides with a spoon, creating a hollow shell. 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, ensuring the rice cooks up fluffy and separate. Drain the rice well and set it aside.
3. Finely chop 1 onion and set it aside. Heat a large frying pan over medium heat and add 40 ml of olive oil. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. This step builds the base flavor for the stuffing.
4. Add the rinsed rice to the pan with the onions and stir to coat the grains with the oil. This helps toasting the rice slightly and infuses it with the onion flavor. Pour in 200 ml of water, season with fine sea salt and black pepper to taste, and bring to a gentle simmer. Cover the pan with a lid and cook until the rice is tender and the water is absorbed, about 15 minutes.
5. While the rice is cooking, finely chop a handful of your preferred herbs, such as parsley or cilantro. Once the rice is cooked, remove it from the heat and stir in the chopped herbs. This adds a fresh, aromatic element to the stuffing.
6. Preheat your oven to 180°C (350°F). Stuff each prepared vegetable with the rice mixture, pressing down gently to pack it in. Drizzle the remaining 40 ml of olive oil over the stuffed vegetables, ensuring they are well-coated to promote even cooking and a rich flavor.
7. Place the stuffed vegetables in a baking dish and bake in the preheated oven until the vegetables are tender and the tops are slightly golden, about 25-30 minutes. The peppers should be soft but not collapsing, and the tomatoes should be tender but still holding their shape.
8. Remove the dish from the oven and finish with a sprinkle of fine sea salt to taste. Serve the Japanese Stuffed Vegetables immediately, allowing everyone to share and enjoy the dish at the table.