Vietnamese Stuffed Vegetables 3

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. If using peppers, slice off the tops and remove the seeds and membranes to create a hollow space for stuffing. If using tomatoes, cut a small slice off the top and gently scoop out the seeds and pulp with a spoon, being careful not to pierce the skin. Set the prepared vegetables aside for stuffing later.
2. Cook the rice by rinsing 150 g of it under cold water until the water runs clear. Place the rice in a pot with 300 ml of water, cover, and bring to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer until the water is absorbed and the rice is tender, with a fluffy texture, about 15 minutes. Fluff the rice with a fork and set aside.
3. Finely chop the onion and any herbs you are using. 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, about 5 minutes. Stir in the herbs, allowing them to release their aroma and infuse the oil.
4. Combine the cooked rice with the sautéed onions and herbs in a large bowl. Season the mixture with fine sea salt and black pepper to taste, ensuring the flavors are well-balanced. Mix thoroughly until the rice is evenly coated with the herb-infused oil and onions.
5. Stuff each prepared vegetable with the rice mixture, packing it gently but firmly to fill the cavity completely. Be careful not to overfill, as the rice will expand slightly during cooking.
6. Preheat your oven to 180°C (350°F). Arrange the stuffed vegetables in a baking dish, ensuring they are snugly fitted to prevent them from tipping over. Drizzle a little olive oil over the tops to help them brown and develop a rich flavor.
7. Bake the stuffed vegetables in the preheated oven until the vegetables are tender and the tops are golden brown, about 25-30 minutes. The vegetables should be soft to the touch and the rice should have a slightly crispy top.
8. Remove the dish from the oven and let it cool slightly before serving. Finish with a sprinkle of additional herbs and a final pinch of salt to enhance the flavors. Serve the stuffed vegetables warm, allowing everyone at the table to share and enjoy.