Vietnamese Stuffed Vegetables 2

Ingredients

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

Method

1. Start by washing the 4 peppers or tomatoes thoroughly under running water. If using peppers, cut off the tops and remove the seeds and membranes inside. If using tomatoes, slice off the tops and gently scoop out the seeds and pulp with a spoon, being careful not to puncture the sides. Set aside the prepared vegetables on a plate.
2. Rinse 150 g of rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and set it aside.
3. Peel and 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 fragrant, stirring occasionally to ensure even cooking and prevent browning.
4. Add the drained rice to the skillet with the onions. Stir well to coat the rice with the oil and onion mixture. This step helps toasting the rice slightly, enhancing its flavor.
5. Chop your choice of herbs finely, such as cilantro or basil, and add them to the skillet. Season the mixture with fine sea salt and black pepper to taste. Stir everything together, allowing the herbs to release their aroma and blend with the rice and onions.
6. Carefully stuff each prepared pepper or tomato with the rice mixture, pressing down gently to pack the filling. Arrange the stuffed vegetables in a baking dish, ensuring they are snug but not overcrowded.
7. Preheat your oven to 180°C (350°F). Drizzle a little olive oil over the stuffed vegetables to keep them moist during baking. Bake in the preheated oven until the vegetables are tender and the tops are slightly golden, which should take about 30 to 40 minutes. The peppers should be soft but still hold their shape, and the rice should be fully cooked.
8. Once done, remove the baking dish from the oven and let it cool slightly before serving. Finish with a sprinkle of additional herbs and a pinch of salt if needed. Serve the stuffed vegetables warm, encouraging everyone at the table to share and enjoy.