Vietnamese 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. Slice off the tops and remove the seeds and membranes inside, ensuring the peppers remain whole to hold the stuffing. Rinse them under cold water and set aside to drain.
2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Once rinsed, set the rice aside to drain.
3. Dice the onion finely. In a large skillet, heat 80 ml of olive oil over medium heat. Add the diced onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma.
4. Add the drained rice to the skillet with the onions. Stir well to coat the rice with the onion and oil mixture, allowing the rice to absorb the flavors. Cook for a few minutes until the rice grains turn slightly opaque.
5. Season the rice mixture with fine sea salt and black pepper to taste. Add any herbs you prefer, such as cilantro or mint, finely chopped, to infuse the mixture with fresh, aromatic notes.
6. Stuff each bell pepper with the rice mixture, pressing it down gently to fill the cavity completely. Place the stuffed peppers upright in a deep pot or baking dish that can accommodate them snugly.
7. Pour enough water into the pot to come halfway up the sides of the peppers. Cover the pot with a lid and bring to a gentle simmer over low heat. Cook until the rice inside the peppers is tender and fully cooked, and the peppers are soft but still holding their shape.
8. Taste the rice stuffing for salt and adjust if necessary. Serve the stuffed peppers warm, allowing everyone at the table to enjoy the shared dish.