Thai Stuffed Peppers

Ingredients

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

Method

1. Start by washing 6 bell peppers thoroughly. Cut the tops off each pepper and remove the seeds and membranes inside, creating a hollow space for stuffing. Set the prepared peppers aside. Rinse 200 g of rice under cold water until the water runs clear, then drain well.
2. Finely chop 1 onion and set it aside. In a large skillet or pan, heat 80 ml of olive oil over medium heat. Add the chopped onion to the pan and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, which forms the base flavor for the stuffing.
3. Add the drained rice to the pan with the onions, stirring to coat the grains in the oil. Cook for another 2 to 3 minutes until the rice starts to turn slightly opaque, indicating that it's absorbing the flavors. Season with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed.
4. Add enough water to the pan to cover the rice by about 1 cm. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and let the rice cook until it is tender and has absorbed the water, about 15 to 20 minutes. The rice should be fluffy and not mushy, with each grain separate.
5. Once the rice is cooked, stir in your choice of fresh herbs, such as cilantro or Thai basil, to taste. The herbs should be finely chopped and added just before stuffing to retain their fresh aroma and flavor.
6. 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, ensuring they are snugly fitted so they don't tip over during baking.
7. Preheat your oven to 180°C (350°F). Drizzle a little more olive oil over the tops of the stuffed peppers. Bake in the oven until the peppers are tender and slightly charred at the edges, about 25 to 30 minutes. The peppers should be soft enough to pierce easily with a fork.
8. Remove the stuffed peppers from the oven and let them cool slightly. Taste the rice filling for salt and adjust if necessary. Serve the Thai Stuffed Peppers warm, allowing everyone at the table to enjoy the dish together.