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Indonesian Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

Indonesian Stuffed Peppers 2

Indonesian Stuffed Peppers 2 is a beloved dish found on the tables of Indonesian homes, where cooking is instinctual and generous. The recipe captures the essence of a home-cooked meal, with salt measured by feel and olive oil poured with a liberal hand. It's a dish that speaks of everyday simplicity, perfect for family dinners where the focus is on hearty, satisfying flavors rather than elaborate presentation.

The dish offers a delightful blend of textures and tastes, with tender bell peppers enveloping a savory mixture of rice, onion, and fresh herbs. Each bite is a harmonious mix of the soft, flavorful filling and the slightly crisp, roasted pepper exterior. Seasoned simply with fine sea salt and black pepper, it highlights the natural sweetness of the peppers, creating a comforting and wholesome meal that invites everyone to dig in and enjoy.

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 running water. Slice off the tops and remove the seeds and membranes inside, creating a hollow cavity for stuffing. Set the prepared peppers aside on a plate.
  2. Rinse 200 g of rice under cold water until the water runs clear. This helps remove excess starch, ensuring the rice cooks up fluffy. Drain the rice well and set it aside.
  3. Peel and finely chop 1 onion. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma.
  4. Add the rinsed and drained rice to the skillet with the softened onions. Stir to coat the rice grains in the oil and onion mixture, ensuring each grain is glossy and well-mixed.
  5. Pour in enough water to cover the rice by about 1 cm. Bring the mixture to a gentle simmer, then cover the skillet with a lid. Cook until the rice absorbs the water and is tender, stirring occasionally to prevent sticking.
  6. Once the rice is cooked, remove the skillet from heat. Add your choice of herbs, such as chopped cilantro or parsley, to taste. Season generously with fine sea salt and black pepper, adjusting to your preference.
  7. Carefully stuff each prepared bell pepper with the rice mixture, pressing down gently to fill each cavity completely. Arrange the stuffed peppers upright in a baking dish.
  8. Preheat your oven to 180°C (350°F). Bake the stuffed peppers in the preheated oven until the peppers are tender and slightly charred around the edges, which should take about 25-30 minutes. The peppers should be soft to the touch but still hold their shape.
  9. Remove the stuffed peppers from the oven and let them cool slightly before serving. Taste the filling for salt and adjust if necessary. Serve the Indonesian Stuffed Peppers warm, allowing everyone to enjoy this flavorful dish together.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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