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Indonesian Stuffed Peppers

Serves 4 to 6 Entree vegetarian

Indonesian Stuffed Peppers

Indonesian Stuffed Peppers are a cherished staple of home kitchens, beloved for their simplicity and the family warmth they bring to the table. This version captures the essence of how it's cooked in Indonesian homes, where the salt is judged by hand and the oil flows generously, ensuring every bite is rich and satisfying. This dish is a mainstay of casual family dinners, where it anchors the meal with its hearty and inviting presence.

Expect each pepper to be tender and yielding, with a filling that's both aromatic and comforting. The rice absorbs the flavors of onion and herbs, seasoned just so with fine sea salt and black pepper, offering a harmonious balance that speaks of home cooking at its best. Serve these stuffed peppers with pride, letting them shine as the centerpiece in a shared meal that brings everyone together around the table.

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. Cut off the tops and remove the seeds and membranes inside. Rinse them under cold water and set them aside to drain. This will ensure the peppers are clean and ready to be stuffed later.
  2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and set it aside.
  3. Finely chop 1 onion. Heat 80 ml of olive oil in a large skillet over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, which should take about 5-7 minutes. This forms the aromatic base of your stuffing.
  4. Add the rinsed rice to the skillet with the onions. Stir well to coat the rice with the oil and onion mixture. Cook for another 2-3 minutes, allowing the rice to absorb the flavors and start to toast slightly.
  5. Add herbs of your choice, such as chopped cilantro or parsley, and season generously with fine sea salt and black pepper. Stir the mixture well to combine the flavors. The rice should be fragrant and well-seasoned at this point.
  6. Carefully stuff each prepared bell pepper with the rice mixture. Do not pack the rice too tightly, as it will expand during cooking. Arrange the stuffed peppers upright in a baking dish.
  7. Preheat your oven to 180°C (350°F). Cover the baking dish with aluminum foil and bake the stuffed peppers for about 30-35 minutes, or until the peppers are tender and the rice is fully cooked. The peppers should be soft but still hold their shape.
  8. Remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly. This step adds a nice texture contrast to the dish.
  9. Taste the rice stuffing for salt and adjust if necessary. Serve the Indonesian Stuffed Peppers warm, allowing everyone to enjoy the flavors and share the dish at the table.
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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