Peruvian Stuffed Vegetables 3

Name: Peruvian Stuffed Vegetables 3
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 4 peppers or tomatoes; 150 g rice; 1 onion; 80 ml olive oil; herbs — chopped; to taste fine sea salt and black pepper

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Peruvian Stuffed Vegetables 3 is a comforting dish found on family tables across Peru. It's a home-style recipe that reflects the way Peruvian cooks prepare it, with salt measured by instinct and a generous use of olive oil. This version captures the essence of a family meal, where the focus is on sharing and enjoying together.

The dish combines fresh peppers or tomatoes with rice, onion, and herbs, creating a flavorful filling that's both hearty and satisfying. The balance of fine sea salt and black pepper enhances the natural taste of the vegetables, making it a beloved choice for gatherings and everyday meals alike.

Ingredients

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

Method

Wash the peppers or tomatoes thoroughly under running water. Cut off the tops carefully and scoop out the seeds and any inner membranes using a small spoon, being cautious not to puncture the walls. Set them aside on a plate.
Place the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear, which helps remove excess starch. Finely chop the onion into small, even pieces to ensure they cook evenly.
In a large pan, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, releasing its aroma and sweetness.
Add the rinsed rice to the pan with the onions. Stir continuously for a few minutes, ensuring each grain is coated with the oil and onion mixture, which will enhance the flavor of the rice.
Incorporate your choice of herbs into the rice mixture, stirring well to evenly distribute the flavors. Season the mixture with fine sea salt and black pepper to taste, adjusting according to your preference.
Gently stuff each prepared pepper or tomato with the rice mixture, pressing it in lightly with a spoon but not too tightly, to allow the rice to expand as it cooks.
Arrange the stuffed vegetables upright in a baking dish, ensuring they are snug enough to support each other. Drizzle a little more olive oil over the tops to help with roasting.
Place the baking dish in a preheated oven at 180°C (350°F). Bake for about 30-40 minutes, or until the vegetables are tender and their skins start to wrinkle slightly, indicating they are cooked through.
Once baked, remove the dish from the oven. Taste a small portion of the rice and sprinkle with additional salt if needed before serving immediately.