Thai 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. Carefully cut the tops off 4 peppers or tomatoes and set them aside. Scoop out the seeds and inner flesh with a spoon, creating a hollow cavity for stuffing. Be gentle to avoid tearing the walls of the vegetables, as they need to hold the filling during cooking.
2. Rinse 150 g of rice under cold water until the water runs clear to remove excess starch. This will prevent the rice from becoming too sticky. Drain the rice well and set it aside. Finely chop 1 onion and set it aside as well.
3. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally. This should take about 3 to 4 minutes, and the onion should not brown.
4. Add the rinsed rice to the skillet with the onion, stirring to coat the rice grains in the oil. This step helps toasting the rice slightly, enhancing its flavor. Add your choice of herbs, such as cilantro or basil, and season with fine sea salt and black pepper to taste. Stir well to combine.
5. Carefully stuff each hollowed pepper or tomato with the rice mixture, pressing down gently to pack it in without overfilling. Place the stuffed vegetables in a baking dish, ensuring they are snugly fitted to prevent them from tipping over.
6. Drizzle a little more olive oil over the tops of the stuffed vegetables. Place the reserved tops back on each pepper or tomato, like a lid. This helps to keep the moisture in during cooking.
7. Bake the stuffed vegetables in a preheated oven at 180°C (350°F) until the vegetables are tender and the rice is fully cooked. The peppers or tomatoes should be soft to the touch but still hold their shape, and the tops should have a slight golden hue.
8. Remove from the oven and let them cool for a few minutes. Finish with a sprinkle of fine sea salt to enhance the flavors. Serve the Thai Stuffed Vegetables 2 immediately, allowing everyone to enjoy the dish while it's warm and aromatic.