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Korean Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

Korean Stuffed Peppers 2

Korean Stuffed Peppers 2 finds its place on the family table, a home-cooked dish that reflects the hands-on approach of Korean home cooks. This version doesn't adhere to the rigid measurements of a restaurant but instead embraces the intuitive touch of the cook. The salt is judged by hand, and the olive oil is poured with a generous heart, creating a dish that invites sharing and camaraderie.

When you take a bite, expect the soft sweetness of roasted bell peppers melding with the savory filling of rice and onion, all elevated by the gentle warmth of black pepper and fragrant herbs. This is comfort food at its finest, inviting you to savor the flavors and the moment.

Ingredients

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

Method

  1. Begin by washing the 6 bell peppers thoroughly under cold water. Cut each pepper in half lengthwise and remove the seeds and membranes. Set them aside on a plate, ready for stuffing 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. Peel and finely chop 1 onion. In a large skillet or sauté pan, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and a pinch of fine sea salt. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, about 5 to 7 minutes. The onion should be fragrant and tender, not browned.
  4. Add the rinsed rice to the pan with the softened onions. Stir well to coat the rice with the oil and onion mixture. Cook for another 2 to 3 minutes, allowing the rice to absorb some of the flavors and begin to toast slightly. This step enhances the rice's flavor and helps it cook evenly later.
  5. Season the rice mixture with herbs of your choice, such as chopped parsley or cilantro, and a generous pinch of black pepper. Mix everything together thoroughly, ensuring the herbs are evenly distributed throughout the rice.
  6. Carefully spoon the rice mixture into each prepared bell pepper half, pressing down gently to pack the filling. Arrange the stuffed peppers in a baking dish, ensuring they fit snugly to prevent tipping.
  7. Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) until the peppers are tender and the rice is fully cooked, about 25 to 30 minutes. The peppers should be soft but still hold their shape, and the rice should be tender with a slight bite.
  8. Remove the foil and taste the rice filling for salt, adjusting if necessary. Serve the Korean Stuffed Peppers warm, allowing everyone to share and enjoy the flavors at the table.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

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