Chinese Stuffed Peppers 2

Ingredients

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

Method

1. Begin by washing and drying 6 bell peppers. Slice each pepper in half lengthwise and remove the seeds and membranes. Set them aside on a plate, ready for stuffing later.
2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly. 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 slowly, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This gentle cooking releases the onion's sweetness, which will flavor the stuffing.
4. Add the rinsed and drained rice to the skillet with the onions. Stir to coat the rice grains in the oil, allowing them to absorb the flavors. Cook for a few minutes until the rice starts to look slightly translucent around the edges.
5. Season the rice mixture with fine sea salt and black pepper to taste. Add your choice of herbs, such as chopped cilantro or parsley, to enhance the flavor. Stir everything together until well combined.
6. Carefully stuff each pepper half with the rice mixture, pressing down gently to ensure the filling is compact. Arrange the stuffed peppers in a single layer in a baking dish.
7. Cover the dish with foil and bake in a preheated oven at 180°C (356°F) until the peppers are tender and the rice is fully cooked, about 25 to 30 minutes. The peppers should be soft but still hold their shape, and the rice should be tender with a slight bite.
8. Remove the foil and bake for an additional 5 minutes to allow the tops to lightly brown. This step adds a pleasant texture contrast to the dish.
9. Taste the stuffing for salt and adjust if necessary before serving. Serve the Chinese Stuffed Peppers 2 warm, allowing everyone to share and enjoy the dish together.