Korean 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 4 peppers or tomatoes thoroughly and cut off the tops, removing the seeds and membranes inside to create a hollow space for stuffing. Rinse 150 g of rice under cold water until the water runs clear, then drain well. Finely chop 1 onion and set aside.
2. In a medium-sized 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. This step builds the base flavor for the stuffing. Stir in the rinsed rice, ensuring each grain is coated with the oil and onion mixture.
3. Add a generous pinch of your chosen herbs to the rice mixture. Stir well to combine, allowing the herbs to release their aroma and infuse the rice. Season with fine sea salt and black pepper to taste, adjusting based on your preference.
4. Carefully stuff each pepper or tomato with the rice mixture, pressing down gently to pack it in without tearing the vegetable. Leave a little space at the top to allow the rice to expand as it cooks.
5. Place the stuffed vegetables in a baking dish, ensuring they are snugly fitted to prevent tipping. Drizzle a little more olive oil over the tops to enhance the flavor and aid in cooking.
6. Cover the baking dish with foil and place it in a preheated oven at 180°C (350°F). Bake until the vegetables are tender and the rice is fully cooked, which you can check by piercing a vegetable with a fork; it should slide in easily. The vegetables should be slightly wrinkled and the tops lightly browned.
7. Remove from the oven and let them rest for a few minutes before serving. Finish with a light sprinkle of salt over the tops to enhance the flavors and serve immediately, allowing everyone to enjoy the dish while it's warm.