Middle Eastern 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 the 6 bell peppers thoroughly. Slice off the tops and remove the seeds and membranes inside, creating a hollow space for stuffing. Set the prepared peppers aside. Rinse 200 g of rice under cold water until the water runs clear, then drain well. Finely chop 1 onion and set aside.
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 5-7 minutes. This slow cooking allows the onion to release its sweetness and form the base of the dish.
3. Add the drained rice to the pan with the onions, stirring to coat the grains in the oil. Season generously with fine sea salt and black pepper. Continue to cook, stirring frequently, until the rice grains start to turn a slightly opaque color, indicating they have absorbed some of the oil and flavors, about 3-4 minutes.
4. Remove the pan from heat and let the mixture cool slightly. Stir in your choice of herbs, such as parsley, mint, or dill, to taste. The herbs should be added off the heat to preserve their fresh flavor and vibrant color.
5. Stuff each prepared bell pepper with the rice mixture, pressing down gently to fill them completely without overpacking. Arrange the stuffed peppers upright in a deep baking dish, ensuring they are snugly fitted to prevent tipping during cooking.
6. Pour enough water into the baking dish to come about halfway up the sides of the peppers. Cover the dish with foil and place it in a preheated oven at 180°C (350°F). Bake until the peppers are tender and the rice is fully cooked, which you can check by piercing a pepper with a fork; the pepper should be soft and the rice inside should be tender and fluffy.
7. Once cooked, remove the foil and let the peppers cool slightly. Taste the rice for seasoning and adjust with more salt and pepper if needed. Serve the stuffed peppers warm, allowing the flavors to meld and the dish to be enjoyed as a shared experience at the table.