Eastern European Stuffed Peppers 2

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 off the tops and remove the seeds and membranes inside. Set the prepared peppers aside on a plate. Dice 1 onion finely and set it aside as well.
2. In a large pan, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 10 minutes. The onion should not brown; it should remain pale and tender.
3. Rinse 200 g of rice under cold water until the water runs clear. Drain the rice well and add it to the pan with the softened onions. Stir the rice into the onion mixture, ensuring each grain is coated with oil and begins to turn slightly opaque.
4. Add herbs of your choice to the pan, such as dill or parsley, and season with fine sea salt and black pepper to taste. Stir the mixture well to combine the flavors. The rice should start to absorb the flavors and aromas from the herbs and seasoning.
5. Carefully stuff each prepared bell pepper with the rice and onion mixture, packing it gently but not too tightly to allow the rice room to expand as it cooks. Place the stuffed peppers upright in a large pot or deep baking dish.
6. Pour enough water into the pot or baking dish to come halfway up the sides of the peppers. Cover the pot with a lid or the baking dish with foil to trap steam, and place it over medium-low heat. Cook until the peppers are tender and the rice is fully cooked, which you can check by cutting into one pepper to ensure the rice is soft and fluffy.
7. Once the peppers are cooked, taste the filling for salt and adjust if necessary. Serve the stuffed peppers warm, ideally with a side of sour cream or fresh bread, to enjoy the full Eastern European home cooking experience.