Caribbean Stuffed Peppers 2

Ingredients

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

Method

1. Start by washing the 6 bell peppers thoroughly under running water. Slice off the tops and remove the seeds and membranes inside. Set the peppers aside, ensuring they stand upright on a baking dish for later filling.
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 well and set aside.
3. Peel and finely chop 1 onion. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma.
4. Add the rinsed rice to the skillet with the softened onion. Stir well to coat the rice with the oil and onion mixture. Cook for a few minutes until the rice starts to look slightly opaque, absorbing the flavors from the onion.
5. Season the rice mixture with herbs of your choice, such as thyme or parsley, and add fine sea salt and black pepper to taste. Stir to combine, ensuring the seasoning is evenly distributed throughout the rice.
6. Carefully fill each prepared bell pepper with the rice mixture, pressing down gently to pack it in. Place the filled peppers upright in the baking dish.
7. Cover the baking dish with foil and place it in a preheated oven at 180°C (350°F). Bake until the peppers are tender and the rice is fully cooked, absorbing the flavors of the herbs and onion. The peppers should look slightly wrinkled and the rice should be fluffy and aromatic.
8. Remove the foil and bake for an additional few minutes to allow the tops of the peppers to brown slightly. This adds a subtle roasted flavor and enhances the presentation.
9. Taste the filling for salt, adjusting if necessary, before serving. Serve the Caribbean Stuffed Peppers warm, allowing everyone at the table to enjoy the vibrant colors and rich flavors.