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Colombian Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

Colombian Stuffed Peppers 2

Colombian Stuffed Peppers 2 is a beloved staple on home tables, celebrated for its simplicity and heartiness. Traditionally, this dish doesn't follow strict measurements, capturing the essence of home cooking where salt is judged by hand and olive oil flows generously. It's a dish meant for sharing, embodying the communal spirit of Colombian family meals without the need for ceremony or special occasion.

The flavors are straightforward yet comforting, with the sweetness of bell peppers embracing a savory rice filling. The onion adds depth, while a touch of herbs infuses freshness. This dish is all about balance, where each bite is a reminder of the warmth and generosity found in Colombian kitchens.

Ingredients

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

Method

  1. Begin by washing 6 bell peppers thoroughly under cold water. Slice off the tops 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 to remove excess starch. This will help the rice cook evenly and prevent it from becoming too sticky.
  3. 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, releasing its sweet aroma.
  4. Add the rinsed rice to the skillet with the softened onion. Stir to coat the rice grains in the oil, allowing them to lightly toast and absorb the flavors of the onion for about 2 minutes.
  5. Pour in 400 ml of water and add herbs of your choice (such as cilantro or parsley) to the rice mixture. Season with fine sea salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet with a lid.
  6. Cook the rice until it is tender and has absorbed all the liquid. The rice should be fluffy and separate easily with a fork, without any excess water remaining at the bottom of the skillet.
  7. Once the rice is cooked, taste and adjust the seasoning with more salt or pepper if needed. Stuff each prepared bell pepper with the rice mixture, pressing down gently to fill them completely.
  8. Place the stuffed peppers in a baking dish, standing upright. Drizzle a little olive oil over the tops to help them roast evenly. Bake in a preheated oven at 180°C (350°F) until the peppers are tender and slightly charred on the edges, indicating they are fully cooked.
  9. Remove the peppers from the oven and let them cool slightly before serving. Arrange them on a serving platter and enjoy this Colombian home-cooked dish with family and friends.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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