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CaribbeanAuthentic Cuisine

Caribbean Stuffed Peppers

Serves 4 to 6 Entree vegetarian

Caribbean Stuffed Peppers

Caribbean Stuffed Peppers find their place in the heart of home kitchens, a staple of family dinners where the warmth of tradition meets the vibrancy of fresh ingredients. This dish captures the essence of Caribbean home cooking, where salt is judged by instinct, and generous use of olive oil ensures each bite is rich and satisfying. It's a dish that celebrates togetherness, inviting everyone to gather around a table set for sharing.

The peppers, tender and bursting with flavor, cradle a savory filling of rice, onion, and herbs, seasoned to perfection with fine sea salt and black pepper. Each mouthful offers a comforting balance of textures, with the softness of the rice complementing the slight crunch of the peppers. This is the kind of dish that feels like home, imbued with the spirit of culinary generosity.

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 and remove the seeds and membranes inside, creating a hollow space for stuffing. Set the prepared peppers aside on a plate.
  2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch, ensuring the rice doesn't become too sticky. Drain the rice 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. Once the oil is shimmering, add the chopped onion and a pinch of fine sea salt. Cook the onions slowly, stirring occasionally, until they become translucent and soft, releasing a sweet aroma, about 5 to 7 minutes.
  4. Add the rinsed rice to the softened onions in the skillet. Stir well to coat the rice grains with the oil and onion mixture. This step helps toasting the rice slightly, enhancing its flavor.
  5. Pour in 400 ml of water into the skillet with the rice and onions. Bring the mixture to a gentle simmer. Cover the skillet with a lid and reduce the heat to low. Cook until the rice absorbs the water and becomes tender, stirring occasionally to prevent sticking. The rice should be fluffy and soft, with no excess liquid remaining.
  6. Once the rice is cooked, stir in your choice of herbs, such as thyme or parsley, to taste. Season the mixture with fine sea salt and black pepper, adjusting to your preference. The herbs will infuse the rice with a fresh, aromatic flavor.
  7. Preheat your oven to 180°C (350°F). Spoon the rice mixture into each prepared bell pepper, packing it gently but firmly. Place the stuffed peppers upright in a baking dish.
  8. Drizzle a little olive oil over the tops of the stuffed peppers. Cover the dish with aluminum foil and bake in the preheated oven until the peppers are tender and slightly charred at the edges, about 25 to 30 minutes. The peppers should be soft enough to pierce easily with a fork.
  9. Remove the foil and bake for an additional 5 minutes to allow the tops to crisp slightly. Taste a small portion of the stuffing for seasoning, adjusting with more salt if needed. Serve the Caribbean Stuffed Peppers warm, encouraging everyone to share and enjoy.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

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