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Thai Stuffed Vegetables 3

Serves 4 to 6 Appetizer vegetarian, Appetizers

Thai Stuffed Vegetables 3

Thai Stuffed Vegetables 3 is a cherished staple at Thai home tables, where the art of seasoning is done by instinct rather than measure. Generous use of fat and a relaxed approach to salting make this a dish that speaks to the heart of Thai home cooking. It is a celebration of flavors best enjoyed when shared among family and friends.

Expect a comforting warmth as the tender vegetables nestle around a savory rice filling. The olive oil enriches each bite, while the herbs lend a fragrant lift. Salt and pepper, added with a practiced hand, bring balance, making each mouthful a satisfying experience.

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. If using tomatoes, cut off the tops and scoop out the insides with a spoon, being careful not to pierce the skin. Set the prepared vegetables aside, reserving the tops for later use.
  2. Cook the rice by rinsing 150 g of rice under cold water until the water runs clear. Place the rice in a pot with 300 ml of water and a pinch of fine sea salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
  3. Chop 1 onion finely. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. The onion should be fragrant and slightly golden, which indicates it is ready.
  4. Add the cooked rice to the skillet with the onions. Stir in your choice of herbs, such as cilantro or basil, to taste. Season the mixture with fine sea salt and black pepper, tasting as you go to ensure the flavors are balanced. The mixture should be aromatic and well-seasoned.
  5. Stuff each prepared vegetable with the rice mixture, pressing down gently to pack it in. Place the tops back on the stuffed vegetables to help retain moisture during cooking.
  6. Arrange the stuffed vegetables in a baking dish. Drizzle a little more olive oil over the tops to help them roast evenly. Bake in a preheated oven at 180°C (350°F) until the vegetables are tender and the tops are slightly browned, about 25-30 minutes. The vegetables should be soft but still hold their shape.
  7. Once baked, remove the dish from the oven and let it cool slightly. Finish with a sprinkle of fine sea salt to enhance the flavors just before serving. Serve the Thai Stuffed Vegetables warm, allowing everyone to share and enjoy the dish together.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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