West African 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 all your ingredients. Wash 4 peppers or tomatoes thoroughly and cut off the tops, removing the seeds and membranes inside to create a hollow space for stuffing. Rinse 150 g of rice under cold water until the water runs clear, which removes excess starch and prevents clumping. Finely chop 1 onion and set aside.
2. In a large skillet or saucepan, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion, stirring occasionally, until it becomes translucent and fragrant, which should take about 3 to 4 minutes. This step builds the base flavor for the stuffing.
3. Add the rinsed rice to the skillet with the onions. Stir well to coat the rice grains in the oil, allowing them to absorb the flavors. Add a generous handful of chopped herbs of your choice, such as parsley or cilantro, and season with fine sea salt and black pepper to taste. Stir everything together until the herbs are wilted and the rice is well mixed.
4. Carefully stuff each prepared pepper or tomato with the rice mixture, pressing it down gently to ensure it's packed well. Place the stuffed vegetables upright in a baking dish, ensuring they are snugly fit to prevent tipping over during cooking.
5. Preheat your oven to 180°C (350°F). Cover the baking dish with aluminum foil to trap steam, which helps cook the rice inside the vegetables. Bake in the preheated oven until the vegetables are tender and the rice is cooked through, which you can check by tasting a grain of rice. The vegetables should be soft but still hold their shape.
6. Once done, remove the foil and let the stuffed vegetables cool slightly before serving. Finish with a sprinkle of additional herbs and a final touch of salt if needed. Serve the stuffed vegetables warm, inviting everyone to share and enjoy the communal meal.