Colombian Stuffed Peppers

Ingredients

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

Method

1. Begin by preparing your ingredients. Cut the tops off the 6 bell peppers and remove the seeds and membranes inside. Set the peppers aside. Dice 1 onion finely and set it aside as well. Rinse 200 g of rice under cold water until the water runs clear, then drain it thoroughly.
2. In a large skillet or saucepan, heat 80 ml of olive oil over medium heat. Add the diced onion to the pan and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. The onion should not brown, as this will affect the flavor of the dish.
3. Add the rinsed and drained rice to the pan with the onions. Stir well to coat the rice with the oil and onion mixture. Cook for another 2 to 3 minutes, stirring frequently, until the rice begins to look slightly opaque and takes on a light golden hue.
4. Pour in 400 ml of water and add a generous pinch of fine sea salt and black pepper to taste. Stir the mixture once, then bring it to a gentle simmer. Cover the pan with a lid and reduce the heat to low. Cook until the rice is tender and has absorbed all the water, about 15 minutes. The rice should be fluffy and not sticky.
5. While the rice is cooking, preheat your oven to 180°C (350°F). Once the rice is done, remove the pan from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to finish cooking and become perfectly tender.
6. After the rice has rested, fluff it gently with a fork. Stir in your choice of herbs to taste, such as cilantro or parsley, to add a fresh aroma and flavor. Adjust the seasoning with more salt and black pepper if needed.
7. Stuff each prepared bell pepper with the rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops of the peppers to help them roast beautifully.
8. Bake the stuffed peppers in the preheated oven for 25 to 30 minutes, or until the peppers are tender and slightly charred around the edges. The aroma of roasted peppers should fill your kitchen. Serve the Colombian Stuffed Peppers warm, sharing them around the table as a comforting and communal dish.