Filipino Stuffed Peppers

Ingredients

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

Method

1. Start by preparing the bell peppers. Slice off the tops and remove the seeds and membranes inside, creating a hollow space for stuffing. Rinse them under cold water and pat dry. Set aside on a plate.
2. In a medium pot, bring water to a boil and add a pinch of fine sea salt. Add 200 g of rice, reduce the heat to low, and cover the pot. Cook the rice until it is tender and all the water is absorbed, about 15 minutes. Fluff the rice with a fork 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 is soft and translucent, about 5-7 minutes. The onion should not brown; it should remain pale and tender.
4. Add the cooked rice to the skillet with the onions. Stir in your choice of herbs, such as parsley or cilantro, to taste. Season the mixture with fine sea salt and black pepper, adjusting to your preference. Stir well to combine all the flavors.
5. Preheat your oven to 180°C (350°F). Stuff each prepared bell pepper with the rice mixture, pressing down gently to fill them completely. Place the stuffed peppers upright in a baking dish.
6. Drizzle a little olive oil over the tops of the stuffed peppers. Cover the baking dish with aluminum foil to prevent the peppers from drying out. Bake in the preheated oven until the peppers are tender and the tops are slightly golden, about 25-30 minutes.
7. Remove the foil and continue baking for an additional 5-10 minutes to allow the tops to brown slightly. The peppers should be soft but still hold their shape. Let them cool slightly before serving.
8. Taste the stuffing for salt, adjusting if necessary. Serve the Filipino Stuffed Peppers warm, sharing them around the table as is traditional in Filipino home cooking.