Vietnamese 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. If using peppers, cut the tops off and remove the seeds and membranes. 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 the prepared vegetables aside.
2. Cook the rice by rinsing 150 g of rice under cold water until the water runs clear. Add the rice to a pot with 300 ml of water and a pinch of fine sea salt. Bring to a boil over high heat, then reduce to low, cover, and simmer until the rice is tender and the water is absorbed. Fluff the rice with a fork and let it cool slightly.
3. While the rice is cooking, finely chop 1 onion and your choice of herbs, such as cilantro or basil, to yield about 2 tablespoons. 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, about 5 minutes.
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, mixing well to distribute the flavors evenly. The mixture should be aromatic and well-seasoned, with the herbs providing a fresh, vibrant note.
5. Stuff each prepared vegetable with the rice mixture, pressing it in gently to fill them completely. Place the stuffed vegetables in a baking dish, ensuring they are snug but not overcrowded. Drizzle a little olive oil over the tops to help them roast evenly.
6. Preheat your oven to 180°C (350°F). Bake the stuffed vegetables in the oven until the vegetables are tender and the tops are slightly golden, about 30-40 minutes. The vegetables should be soft to the touch but still hold their shape.
7. Remove the baking dish from the oven and let the stuffed vegetables cool for a few minutes. Finish with a sprinkle of fine sea salt to enhance the flavors. Serve the Vietnamese Stuffed Vegetables warm, sharing them at the table as is customary in Vietnamese home cooking.