West African Stuffed Vegetables

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. If using tomatoes, cut a small circle around the stem and scoop out the insides with a spoon, taking care not to puncture the skin. Set the prepared vegetables aside on a plate.
2. Rinse 150 g of rice under cold water until the water runs clear, which helps remove excess starch and prevents clumping. In a medium saucepan, bring 300 ml of water to a boil, then add the rice. Cover the pan with a lid, reduce the heat to low, and let it simmer until the rice is tender and the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside.
3. Finely chop 1 onion and any herbs you have chosen. 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 their aroma to infuse the oil.
4. Combine the cooked rice with the sautéed onions and herbs in the skillet. Season the mixture with fine sea salt and black pepper to taste, stirring well to ensure even distribution of flavors. The mixture should be well-seasoned but not overly salty.
5. Stuff each prepared pepper or tomato with the rice mixture, pressing gently to pack it in without tearing the vegetable. Arrange the stuffed vegetables in a baking dish, ensuring they are snug but not overcrowded.
6. Preheat your oven to 180°C (350°F). Drizzle a little olive oil over the tops of the stuffed vegetables to encourage browning and moisture retention. Bake in the oven until the vegetables are tender and the tops are slightly golden, about 25-30 minutes. The peppers should be soft but still hold their shape, and the tomatoes should be slightly wrinkled.
7. Remove the dish from the oven and let it cool slightly. Finish with a sprinkle of additional herbs if desired, and adjust the seasoning with more salt if needed. Serve the stuffed vegetables warm, sharing them at the table as is traditional in West African home cooking.