Japanese 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 preparing the bell peppers. Cut the tops off the 6 bell peppers and remove the seeds and membranes inside. Rinse them under cold water to ensure they are clean and set them aside to drain on a kitchen towel.
2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly. Drain the rice well and set it aside.
3. Finely chop 1 onion. In a large skillet or frying pan, heat 40 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma.
4. Add the drained rice to the pan with the onions. Stir to coat the rice grains in the oil and onion mixture, allowing them to lightly toast for a minute. This step enhances the flavor of the rice and helps it absorb the flavors of the dish.
5. Pour 240 ml of water into the pan and 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 the water, with a fluffy texture. The rice should be fully cooked but not mushy.
6. Remove the pan from the heat and stir in your choice of herbs, such as parsley or cilantro, to taste. Season the mixture with fine sea salt and black pepper, adjusting according to your preference. The herbs should add a fresh aroma, and the seasoning should be balanced.
7. Stuff each bell pepper with the rice mixture, pressing it down gently to fill the peppers completely. Drizzle the remaining 40 ml of olive oil over the stuffed peppers, ensuring they are well-coated.
8. Place the stuffed peppers in a baking dish and cover with foil. Bake in a preheated oven at 180°C (356°F) until the peppers are tender and slightly charred around the edges, indicating they are cooked through and ready to serve.