Pakistani 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 6 bell peppers thoroughly under cold water. Slice off the tops and remove the seeds and membranes from the inside, creating a hollow space for stuffing. Set the prepared peppers aside on a plate. Rinse 200 g of rice under cold water until the water runs clear to remove excess starch, then drain well.
2. Finely chop 1 onion and set it aside. In a large pan, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma, which should take about 5 to 7 minutes.
3. Add the drained rice to the pan with the onions. Stir to coat the rice grains with the oil and onion mixture, allowing them to absorb the flavors. Season generously with fine sea salt and black pepper, and add a handful of chopped fresh herbs of your choice, such as cilantro or parsley, for added fragrance.
4. Pour enough water into the pan to just cover the rice, and bring it to a gentle simmer. Cover the pan with a lid and reduce the heat to low. Cook until the rice is tender and has absorbed all the liquid, stirring occasionally to ensure even cooking. The rice should be fluffy and separate easily when done.
5. Taste the rice mixture and adjust the seasoning with more salt and pepper if needed. Carefully spoon the rice mixture into the hollowed bell peppers, packing it gently but not too tightly. Place the stuffed peppers upright in a baking dish.
6. Drizzle a little olive oil over the stuffed peppers and cover the dish with aluminum foil. Bake in a preheated oven at 180°C (350°F) until the peppers are tender and slightly charred at the edges, which should take about 25 to 30 minutes. The peppers should yield easily when pierced with a fork.
7. Remove the stuffed peppers from the oven and let them cool slightly before serving. The peppers should be soft yet hold their shape, and the rice should be flavorful and moist. Serve warm, garnished with additional fresh herbs if desired, and enjoy this dish family-style, as is traditional in Pakistani homes.