Brasileiro Stuffed Peppers

Ingredients

• 6bell peppers
• 200 grice
• 1onion
• 80 mlolive oil
• herbs — chopped
• to tastefine sea salt and black pepper

Method

1. Start by washing 6 bell peppers thoroughly under running water. Cut the tops off each pepper and remove the seeds and membranes inside. This creates a cavity for stuffing. Set the prepared peppers aside on a large plate.
2. Rinse 200 g of rice under cold water until the water runs clear. This 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. In a large skillet or saucepan, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft. This should take about 5 minutes, and the onion should not brown.
4. Add the rinsed and drained rice to the skillet with the softened onion. Stir well to coat the rice with the oil and onion mixture. This helps toasting the rice slightly and enhances its flavor.
5. Pour in 400 ml of water into the skillet, and season with fine sea salt and black pepper to taste. Stir to combine, then bring the mixture to a gentle simmer. Cover the skillet with a lid and reduce the heat to low. Cook until the rice is tender and has absorbed the water, which should take about 15 minutes. The rice should be fluffy and not mushy.
6. Once the rice is cooked, remove the skillet from the heat and stir in your choice of herbs. Common options include chopped parsley or cilantro. Adjust the seasoning with more salt and pepper if needed, tasting to ensure the flavors are balanced.
7. Preheat your oven to 180°C (350°F). Stuff each prepared bell pepper with the rice mixture, pressing down gently to fill them completely. Arrange the stuffed peppers upright in a baking dish.
8. Drizzle a little more olive oil over the stuffed peppers for added richness. Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes, or until the peppers are tender but still hold their shape. The tops of the peppers should have a slight wrinkling, indicating they are cooked through.
9. Remove the foil and bake for an additional 5 minutes to slightly char the tops of the peppers. This adds a pleasant roasted flavor. Serve the Brasileiro Stuffed Peppers warm, garnished with extra herbs if desired.