Lebanese Stuffed Peppers 2

Ingredients

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

Method

1. Begin by preparing your ingredients. Rinse 200 g of rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping. Finely chop 1 onion and set aside. Cut the tops off 6 bell peppers and remove the seeds and membranes inside, creating a hollow space for stuffing. Season the inside of each pepper with a pinch of fine sea salt and black pepper to enhance their flavor from the start.
2. In a large skillet or sauté pan, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. The onion should release a sweet aroma and become slightly golden, which indicates it's ready for the next step.
3. Add the rinsed rice to the pan with the onions, stirring to coat the rice grains evenly with the oil. This step helps the rice absorb flavors and prevents it from sticking together. Season the mixture with a generous pinch of fine sea salt and black pepper, and add your choice of herbs, such as parsley or mint, to taste. Stir for another 2 minutes until the rice is well mixed and fragrant.
4. Carefully stuff each prepared bell pepper with the rice and onion mixture, pressing down gently to fill them completely but without overpacking. Arrange the stuffed peppers upright in a deep pot or Dutch oven, ensuring they fit snugly to prevent them from toppling over during cooking.
5. Pour enough water into the pot to reach halfway up the sides of the peppers. Cover the pot with a lid and bring the water to a gentle simmer over medium-low heat. Cook until the rice inside the peppers is tender and fully cooked, which you can check by tasting a small spoonful. The peppers should be soft but still hold their shape, and the rice should be fluffy and flavorful.
6. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld. Taste the rice mixture for seasoning and adjust with more salt or pepper if needed. Serve the stuffed peppers warm, allowing everyone at the table to enjoy this comforting Lebanese dish.