Persian 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 the bell peppers. Cut the tops off each of the 6 bell peppers and remove the seeds and membranes inside. Rinse them under cold water to ensure they are clean, then set them aside to drain.
2. In a large skillet, heat 80 ml of olive oil over medium heat. Dice 1 onion finely and add it to the skillet. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness, forming the base of the stuffing.
3. While the onion is cooking, rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Add the rice to the skillet with the softened onion, stirring to coat the grains in the oil and onion mixture.
4. Add a generous amount of herbs to the rice and onion mixture. You can use a combination of fresh or dried herbs such as parsley, dill, or mint, depending on your preference. Season the mixture with fine sea salt and black pepper to taste, ensuring the flavors are well-balanced.
5. Once the rice is well mixed with the herbs and seasoning, fill each prepared bell pepper with the rice mixture. Pack the filling gently but firmly, leaving a small space at the top to allow the rice to expand as it cooks.
6. Place the stuffed peppers upright in a deep pot. Add enough water to the pot to come halfway up the sides of the peppers. Cover the pot with a lid and cook over low heat until the rice inside the peppers is tender and fully cooked, and the peppers are soft but still hold their shape.
7. Taste the rice filling for salt, adjusting if necessary. Serve the Persian Stuffed Peppers warm, allowing everyone at the table to enjoy the fragrant and flavorful dish.