Pimentos Recheados de Arroz e Ervas

Ingredients

• 8red peppers — tops cut off and seeded
• 250 gcarolino rice
• 1onion — finely chopped
• 3 clovesgarlic — minced
• 3ripe tomatoes — grated
• 100 gblack olives — chopped
• 3 tbspflat-leaf parsley — chopped
• 2 tbspfresh coriander — chopped
• 100 gcheese — grated
• 6 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Start by preparing the vegetables. Cut the tops off the 8 red peppers and remove the seeds and membranes. Dice the 1 onion and 3 ripe tomatoes, and mince the 3 cloves of garlic. Chop the 100 g of black olives, 3 tbsp of flat-leaf parsley, and 2 tbsp of fresh coriander. Grate the 100 g of cheese and set everything aside.
2. In a large saucepan, heat 4 tbsp of olive oil over medium heat. Add the diced onion and minced garlic, stirring occasionally until the onion becomes translucent and the garlic is fragrant, about 5 minutes. The goal is to soften them without browning, allowing their sweetness to develop.
3. Add the diced tomatoes to the pan, stirring them into the onion and garlic mixture. Cook until the tomatoes break down and become a thick, rich sauce, about 10 minutes. Stir in the chopped olives and season with fine sea salt and black pepper to taste.
4. Rinse the 250 g of carolino rice under cold water until the water runs clear. Add the rice to the saucepan, stirring well to coat each grain with the tomato mixture. Pour in enough water to cover the rice by about 1 cm, then bring to a gentle simmer. Cook until the rice is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
5. Once the rice is cooked, remove the pan from the heat and stir in the chopped parsley and coriander. Taste and adjust the seasoning with more salt and pepper if necessary. The mixture should be fragrant and well-seasoned, with a hint of freshness from the herbs.
6. Preheat your oven to 180°C (350°F). Stuff each red pepper with the rice mixture, pressing down gently to fill them completely. Place the stuffed peppers upright in a baking dish, drizzle the remaining 2 tbsp of olive oil over them, and sprinkle the grated cheese on top.
7. Bake the peppers in the preheated oven until the peppers are tender and the cheese is melted and golden, about 25-30 minutes. The peppers should be soft to the touch and the cheese should form a golden crust. Serve the Pimentos Recheados de Arroz e Ervas warm, accompanied by good bread to soak up the juices.