Peruvian 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. If using tomatoes, cut a thin slice off the top 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 the rice and set it aside.
3. Finely chop 1 onion and any herbs you have chosen to use. In a large skillet or frying pan, 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 onions. Stir to coat the rice with the oil and onion mixture, allowing it to absorb the flavors for about 2 minutes. The rice should begin to turn slightly opaque.
5. Pour in enough water to cover the rice by about 1 cm. Add a pinch of fine sea salt and black pepper to taste. Bring the mixture to a gentle simmer, then cover the pan with a lid and reduce the heat to low. Cook until the rice is tender and has absorbed the water, stirring occasionally to ensure even cooking.
6. Once the rice is cooked, remove the pan from the heat and stir in the chopped herbs. Taste and adjust the seasoning with more salt and pepper if needed. The rice should be flavorful and aromatic, with the herbs evenly distributed.
7. Stuff each prepared pepper or tomato with the rice mixture, pressing down gently to pack it in. Arrange the stuffed vegetables in a baking dish, ensuring they are snug but not overcrowded.
8. Preheat your oven to 180°C (350°F). Drizzle a little olive oil over the stuffed vegetables to help them roast. Bake in the preheated oven until the vegetables are tender and the tops are lightly browned, about 25 to 30 minutes. The peppers should be soft but still hold their shape, and the tomatoes should be slightly wrinkled.
9. Remove the baking dish from the oven and let the stuffed vegetables cool slightly before serving. Finish with a sprinkle of salt to enhance the flavors and serve immediately, sharing with family and friends as is traditional in Peruvian home cooking.