Thai Stuffed Vegetables

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. Slice the tops off 4 peppers or tomatoes and gently scoop out the seeds and inner membranes, creating a hollow space for stuffing. Set the tops aside as they will be used later. Rinse the vegetables under cold water and pat them dry with a kitchen towel.
2. Cook the rice. Rinse 150 g of rice under cold water until the water runs clear, then place it in a medium saucepan with 300 ml of water. Bring to a boil over high heat, then reduce to a simmer and cover. Cook until the rice is tender and the water is absorbed, with a fluffy texture.
3. While the rice is cooking, finely chop 1 onion. Heat 80 ml of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden, releasing a sweet aroma.
4. Add herbs to the skillet. Choose a mix of Thai herbs like cilantro, basil, or mint, and add them to the onions. Stir well to combine, allowing the herbs to release their fragrance and infuse the oil.
5. Combine the cooked rice with the onion and herb mixture in the skillet. Stir thoroughly to ensure the rice is evenly coated with the flavored oil and herbs. Season the mixture with fine sea salt and black pepper to taste, adjusting as needed to achieve a balanced flavor.
6. Stuff the prepared peppers or tomatoes with the rice mixture, pressing down gently to fill them completely. Place the tops back on each vegetable to cover the stuffing.
7. Arrange the stuffed vegetables in a baking dish. Drizzle a little more olive oil over the tops to ensure they remain moist during cooking. Bake in a preheated oven at 180°C (350°F) until the vegetables are tender and the tops are slightly browned, with a pleasant roasted aroma.
8. Once cooked, remove the stuffed vegetables from the oven and let them cool slightly. Finish with a sprinkle of fine sea salt to enhance the flavors. Serve immediately, sharing them at the table as part of a communal meal.