Pakistani Stuffed Vegetables 2

Ingredients

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

Method

1. Start by preparing the vegetables. If using peppers, slice off the tops and remove the seeds and membranes inside, keeping the tops aside to use as lids later. For tomatoes, cut a thin slice off the top and scoop out the insides with a spoon, being careful not to pierce the outer skin. Set the prepared vegetables aside.
2. Rinse 150 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain well and set aside.
3. Finely chop 1 onion and heat 80 ml of olive oil in a medium-sized pan over medium heat. Add the chopped onion and sauté until it becomes translucent and starts to turn golden brown. This will take about 5-7 minutes, and the onions should have a sweet aroma.
4. Add the rinsed rice to the pan with the onions, stirring to coat the rice grains in oil. This step is crucial for infusing the rice with the onion's flavor. Add your choice of herbs, such as cilantro or mint, and season with fine sea salt and black pepper to taste. Stir well to combine.
5. Carefully stuff each prepared vegetable with the rice mixture, pressing down gently to pack it in. Leave a little space at the top to allow the rice to expand as it cooks. Place the tops back on the peppers or tomatoes to cover.
6. Arrange the stuffed vegetables in a large baking dish, ensuring they fit snugly to prevent them from tipping over. Drizzle any remaining olive oil over the tops of the vegetables.
7. 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 inserting a fork into the rice through the vegetable; it should be soft and fluffy. The vegetables should have a slight char on the edges.
8. Remove from the oven and let them cool slightly. Finish with an additional sprinkle of salt if needed, and serve immediately, allowing everyone to enjoy the dish while it's warm and aromatic.