Middle Eastern 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 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 outer skin. Set the prepared vegetables aside, reserving the tops to use as lids later.
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. Once the oil shimmers, add the onion and sauté until it becomes soft and translucent, about 5 minutes. The onion should release a sweet aroma and turn a light golden color.
4. Add the rinsed rice to the skillet with the onions. Stir to coat the rice with the oil and onion mixture, allowing it to absorb the flavors. Cook for an additional 2 minutes, stirring frequently.
5. Incorporate your choice of herbs into the rice mixture. Common options include parsley, mint, or dill, finely chopped. Season generously with fine sea salt and black pepper to taste. Stir well to combine all the ingredients.
6. Carefully stuff each prepared vegetable with the rice mixture, filling them to just below the rim. Place the reserved tops back on the vegetables to act as lids, which will help keep the filling moist during cooking.
7. Arrange the stuffed vegetables in a baking dish, ensuring they are snugly packed to prevent them from tipping over. Drizzle a little more olive oil over the tops for added moisture and flavor.
8. Bake in a preheated oven at 180°C (350°F) until the vegetables are tender and the rice is fully cooked, about 45 minutes. The vegetables should be soft to the touch and the tops slightly browned. Serve immediately, allowing everyone to enjoy the aromatic and flavorful dish.