Chinese 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 cold water. Slice each bell pepper in half lengthwise and remove the seeds and membranes. Set them aside on a large plate, ready for stuffing.
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. Cook the rice according to package instructions, ensuring it is slightly undercooked as it will finish cooking inside the peppers.
3. Peel and finely chop 1 onion. In a large skillet, heat 40 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma.
4. Add the cooked rice to the skillet with the onions. Stir well to combine, allowing the rice to absorb the flavors from the onions. Season with fine sea salt and black pepper to taste, and add your choice of herbs, such as chopped cilantro or parsley, for an aromatic lift.
5. Drizzle the remaining 40 ml of olive oil into a baking dish. Stuff each bell pepper half generously with the rice and onion mixture, pressing down slightly to compact the filling. Arrange the stuffed peppers in the baking dish, ensuring they are snug but not overcrowded.
6. Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake until the peppers are tender and the tops of the stuffing are lightly golden, indicating that the flavors have melded together beautifully.
7. Remove the dish from the oven and let it cool slightly. Taste the stuffing and adjust seasoning if necessary, adding more salt or herbs to enhance the flavor. Serve the Chinese Stuffed Peppers warm, encouraging everyone to share and enjoy this comforting dish.