Japanese Stuffed Vegetables 3

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. Wash and dry 4 peppers or tomatoes. If using peppers, cut them in half lengthwise and remove the seeds and membranes. If using tomatoes, slice off the tops and scoop out the insides, creating a hollow space for the filling. Set these aside on a tray.
2. Rinse 150 g of rice under cold water until the water runs clear to remove excess starch. Cook the rice in a pot with 300 ml of water over medium heat. Once the water starts boiling, reduce the heat to low, cover the pot, and let it simmer until the rice is tender and the water is absorbed. Fluff the rice with a fork and let it cool slightly.
3. Finely chop 1 onion. In a large pan, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Stir in your choice of herbs, such as parsley or basil, and cook for another minute to release their aroma.
4. Combine the cooked rice with the sautéed onion and herbs in a mixing bowl. Season the mixture with fine sea salt and black pepper to taste, ensuring the flavors are well balanced. Mix thoroughly so that the rice is evenly coated with the oil and herbs.
5. Stuff each prepared pepper or tomato with the rice mixture, pressing gently to fill them completely. Arrange the stuffed vegetables in a baking dish, ensuring they are snugly fit to prevent them from tipping over during cooking.
6. Drizzle a little more olive oil over the stuffed vegetables to keep them moist during baking. Place the dish in a preheated oven at 180°C (350°F) and bake until the vegetables are tender and the tops are slightly golden, about 25-30 minutes. The peppers should be soft but still hold their shape, and the tomatoes should be slightly wrinkled.
7. Remove the baking dish from the oven and let the stuffed vegetables cool for a few minutes. Finish with a sprinkle of fine sea salt to enhance the flavors. Serve immediately, allowing everyone at the table to enjoy the warm, aromatic dish.