Korean Stuffed Peppers

Ingredients

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

Method

1. Begin by washing and drying 6 bell peppers. Slice each pepper in half lengthwise and remove the seeds and membranes. Set them aside on a large plate, ready for stuffing. Dice 1 onion finely and set it aside separately.
2. In a medium-sized pot, add 200 g of rice and rinse it under cold water until the water runs clear. Drain well and add fresh water to the pot, enough to cover the rice by about 1 cm. Place the pot on the stove over medium heat, bringing it to a gentle simmer. Once simmering, cover the pot and reduce the heat to low, allowing the rice to cook until tender and all the water is absorbed, approximately 15-20 minutes. The rice should be fluffy and separate easily with a fork.
3. While the rice is cooking, heat 80 ml of olive oil in a large frying pan over medium heat. Add the diced onion to the pan, stirring occasionally. Cook the onions slowly until they become soft and translucent, releasing a sweet aroma. This should take about 5-7 minutes.
4. Once the onions are soft, add the cooked rice to the pan. Stir well to combine the rice with the onions, ensuring the rice grains are coated with the oil and onion mixture. Season the mixture generously with fine sea salt and black pepper to taste. Add any herbs you prefer, such as chopped parsley or cilantro, to enhance the flavor.
5. Preheat your oven to 180°C (350°F). Stuff each bell pepper half with the rice and onion mixture, pressing down gently to fill them completely. Arrange the stuffed peppers in a baking dish, ensuring they fit snugly to prevent them from tipping over.
6. Drizzle a little more olive oil over the tops of the stuffed peppers to keep them moist during baking. Place the dish in the preheated oven and bake for about 25-30 minutes. The peppers should become tender and slightly wrinkled, while the tops of the stuffing should develop a light golden crust.
7. Remove the baking dish from the oven and let the stuffed peppers cool for a few minutes. Taste a small portion of the stuffing to check for seasoning, adjusting with more salt if necessary. Serve the Korean Stuffed Peppers warm, allowing everyone at the table to share and enjoy.