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Lebanese Stuffed Vegetables 3

Serves 4 to 6 Appetizer vegetarian, Appetizers

Lebanese Stuffed Vegetables 3

Lebanese Stuffed Vegetables 3 is a dish that encapsulates the essence of home cooking in Lebanon. Often prepared for family lunches or dinners, this dish is less about the precision of measurements and more about the intuition of the cook. It's a staple at tables where generosity rules, and there’s always room for one more. The peppers and tomatoes envelop a savory filling that warms the heart and satiates the appetite.

The taste is a harmonious blend of tender vegetables filled with a fragrant mix of rice, onion, and herbs, all brought together by the rich embrace of olive oil. A sprinkle of fine sea salt and a touch of black pepper elevate the flavors, lending a comforting depth to each bite. This is a dish meant for sharing, embodying the communal spirit that defines Lebanese dining.

Ingredients

  • 4peppers or tomatoes
  • 150 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by washing the 4 peppers or tomatoes thoroughly. If using peppers, slice off the tops and remove the seeds and membranes. For tomatoes, cut a thin slice from the top and scoop out the insides, being careful not to puncture the walls. Set the prepared vegetables aside.
  2. Rinse 150 g of rice under cold water until the water runs clear to remove excess starch. Finely chop 1 onion and set it aside. In a mixing bowl, combine the rice, chopped onion, and a generous handful of your preferred herbs, such as parsley or mint. Add fine sea salt and black pepper to taste, mixing well to ensure the flavors are evenly distributed.
  3. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the rice mixture to the pan. Stir continuously for about 5 minutes, allowing the rice to absorb the oil and the onions to become translucent. This step builds a depth of flavor as the rice toasts slightly and the herbs release their aromas.
  4. Carefully stuff each prepared pepper or tomato with the rice mixture, pressing down gently to pack it in without tearing the vegetable. Leave a small space at the top to allow the rice to expand as it cooks.
  5. Arrange the stuffed vegetables upright in a deep, oven-safe dish. Pour a small amount of water or vegetable broth into the bottom of the dish to create steam during cooking, which helps soften the vegetables.
  6. Cover the 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 pepper or tomato with a fork; it should slide in easily and the rice should be soft and fluffy.
  7. Once cooked, remove the dish from the oven and let it rest for a few minutes. Finish with a sprinkle of fine sea salt over the top of the vegetables before serving. Serve the stuffed vegetables warm, encouraging everyone to share and enjoy the flavors together.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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