Japanese Stuffed Peppers

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. Cut each pepper in half lengthwise, and carefully remove the seeds and membranes using a small knife or your fingers. Set them aside on a plate, as they will be filled later.
2. Rinse 200 g of rice under cold water until the water runs clear. This helps remove excess starch, resulting in a fluffier texture. Drain the rice well and set it aside for cooking.
3. Peel and finely chop 1 onion. In a large skillet or saucepan, 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, which should take about 5-7 minutes. This slow cooking allows the onion to release its sweetness, forming the base flavor of the dish.
4. Add the drained rice to the skillet with the onions. Stir to coat the rice grains with the oil and onion mixture, ensuring each grain is well covered. This step helps toasting the rice slightly, enhancing its flavor.
5. Pour in 400 ml of water and add a pinch of fine sea salt. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet with a lid. Cook until the rice is tender and has absorbed the water, about 15-20 minutes. The rice should be fluffy and soft, with no excess water remaining.
6. Once the rice is cooked, remove the skillet from the heat. Stir in your choice of herbs, such as finely chopped parsley or cilantro, to taste. Season with fine sea salt and black pepper, adjusting to your preference.
7. Preheat your oven to 180°C (350°F). Stuff each bell pepper half with the rice mixture, pressing down gently to fill them completely. Arrange the stuffed peppers in a baking dish, drizzle the remaining 40 ml of olive oil over them, and bake in the oven until the peppers are tender and slightly charred at the edges, about 25-30 minutes.
8. Remove the peppers from the oven and let them cool slightly. Taste the filling for salt, adjusting if necessary. Serve the Japanese Stuffed Peppers warm, setting them on the table for sharing as part of a home-cooked meal.