Persian Stuffed Peppers

Ingredients

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

Method

1. Start by preparing the bell peppers. Cut the tops off 6 bell peppers and remove the seeds and membranes inside. Rinse them under cold water to remove any remaining seeds. Set them aside on a plate, ready for stuffing.
2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain the rice well and set it aside.
3. Finely chop 1 onion. In a large pan or skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes soft and translucent, which should take about 10 minutes. This slow cooking allows the onion to release its natural sweetness.
4. Add the drained rice to the pan with the onions. Stir to coat the rice in the oil and onion mixture, ensuring each grain is well covered. This step helps to infuse the rice with flavor and begins the cooking process.
5. Add a generous amount of chopped herbs to the pan. Use a combination of parsley, cilantro, and mint, or your preferred mix. Season with fine sea salt and black pepper to taste. Stir well to combine, ensuring the herbs are evenly distributed throughout the rice mixture.
6. Carefully stuff each prepared bell pepper with the rice mixture, pressing down gently to pack it in. Leave a little space at the top to allow the rice to expand as it cooks. Place the stuffed peppers upright in a large pot or baking dish.
7. Pour enough water into the pot or dish to reach halfway up the sides of the peppers. Cover with a lid or foil and cook over low heat until the rice is tender and the peppers are soft to the touch, about 30-40 minutes. The peppers should be vibrant in color and easily pierced with a fork.
8. Taste the rice filling for salt, adjusting if necessary. Serve the stuffed peppers warm, allowing everyone at the table to enjoy the shared dish.