Middle Eastern 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, slice off the tops and remove the seeds and membranes. For tomatoes, cut off the tops and scoop out the insides with a spoon, being careful not to pierce the skin. 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 and prevents the rice from becoming too sticky. Drain well and set aside.
3. Finely chop 1 onion. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally to prevent browning.
4. Add the rinsed rice to the skillet with the onion. Stir well to coat the rice with the oil, allowing it to absorb the flavors. Season with fine sea salt and black pepper to taste, and add a handful of chopped herbs such as parsley or mint, stirring to combine.
5. Carefully stuff each prepared vegetable with the rice mixture, pressing gently to pack it in without overfilling. Place the stuffed vegetables in a baking dish, ensuring they fit snugly to prevent tipping over during cooking.
6. Drizzle a little olive oil over the stuffed vegetables and cover the dish with foil. Bake in a preheated oven at 180°C (350°F) until the vegetables are tender and the rice is cooked through, about 45 minutes to an hour. The vegetables should be soft but still hold their shape, and the rice should be fluffy and fully cooked.
7. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly. This adds a lovely texture and enhances the flavor of the dish.
8. Finish with a sprinkle of fine sea salt to taste. Serve the stuffed vegetables warm, allowing everyone to enjoy the shared experience of this Middle Eastern home-cooked meal.