Peruvian Stuffed Vegetables

Ingredients

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

Method

1. Begin by preparing each component. Wash the 4 peppers or tomatoes thoroughly and cut off the tops, removing seeds and membranes from the peppers or scooping out the insides of the tomatoes. Rinse 150 g of rice under cold water until the water runs clear, then set it aside to drain. Finely chop 1 onion and set aside.
2. In a medium saucepan, 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 it from browning. This will take about 5 minutes, and the onion should be soft and aromatic.
3. Add the drained rice to the saucepan with the onions. Stir well to coat the rice with the oil and onion mixture, allowing the rice to absorb the flavors. This step helps toasting the rice slightly, enhancing its flavor.
4. Pour in 300 ml of water into the saucepan and bring it to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and let the rice cook until it's tender and has absorbed all the liquid. The rice should be fluffy and separate easily with a fork.
5. Once the rice is cooked, remove the pan from the heat and stir in your choice of herbs, such as cilantro or parsley, to taste. Season the rice mixture with fine sea salt and black pepper, adjusting to your preference. The herbs should be vibrant and the seasoning balanced.
6. Preheat your oven to 180°C (350°F). Stuff each prepared pepper or tomato with the rice mixture, pressing down gently to ensure they are filled completely. Place the stuffed vegetables upright in a baking dish.
7. Drizzle a little olive oil over the stuffed vegetables and cover the dish with aluminum foil. Bake in the preheated oven until the peppers or tomatoes are tender and the tops are slightly browned, about 25-30 minutes. The vegetables should be soft but still hold their shape.
8. Remove the foil and bake for an additional 5 minutes to allow the tops to crisp slightly. Once done, finish with a final sprinkle of salt to enhance the flavors and serve the stuffed vegetables immediately. They should be warm and inviting, ready to be shared at the table.