Peruvian 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, ensuring the peppers remain intact to hold the stuffing. Rinse them under cold water and set them aside to drain. This step ensures the peppers are clean and ready to be filled later.
2. Next, prepare the rice. Rinse 200 g of rice under cold water until the water runs clear to remove excess starch, which can make the rice sticky. Drain the rice well and set it aside. This will help the rice cook evenly and prevent clumping.
3. Chop 1 onion finely and set it aside. Heat 80 ml of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma. This forms the base of the stuffing, so take your time to ensure the onion is well-cooked.
4. Add the drained rice to the skillet with the softened onion. Stir to coat the rice grains in the oil and onion mixture, allowing them to absorb the flavors. Cook for a few minutes until the rice appears slightly translucent around the edges. This step helps toasting the rice, enhancing its flavor.
5. Season the mixture with herbs of your choice, such as oregano or parsley, and add fine sea salt and black pepper to taste. Stir well to combine. The herbs will infuse the rice with their aroma, and seasoning at this stage ensures the flavors are well-distributed.
6. Carefully stuff each prepared bell pepper with the rice mixture, pressing down gently to fill them completely. Place the stuffed peppers upright in a baking dish, ensuring they are snug and won't tip over during cooking. This helps the peppers cook evenly and hold their shape.
7. Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) until the peppers are tender and the rice is fully cooked, absorbing the flavors from the peppers. The peppers should be soft to the touch and slightly wrinkled, indicating they are done.
8. Once cooked, remove the foil and let the peppers rest for a few minutes. Taste the rice filling for salt and adjust if necessary. Serve the Peruvian Stuffed Peppers warm, allowing everyone to enjoy the flavors and textures of this comforting dish.