Vietnamese 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 and drying 6 bell peppers. Cut the tops off each pepper and remove the seeds and membranes inside, creating a hollow space for stuffing. Set the peppers aside and finely chop 1 onion. Also, cook 200 g of rice according to package instructions and let it cool slightly.
2. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking releases the sweetness of the onion, which is essential for the dish's flavor.
3. Once the onion is soft, add the cooked rice to the skillet. Stir the mixture well to combine, ensuring the rice is evenly coated with the onion and oil. Season with fine sea salt and black pepper to taste, and add a handful of chopped herbs like cilantro or basil for freshness.
4. Take the skillet off the heat and let the mixture cool slightly. Stuff each hollowed bell pepper with the rice mixture, pressing down gently to pack it in but not so tightly that it can't expand slightly as it cooks.
5. Preheat your oven to 180°C (350°F). Place the stuffed peppers upright in a baking dish, ensuring they fit snugly so they don't tip over. Drizzle a little olive oil over the tops of the peppers to help them roast and develop a slight char.
6. Bake the stuffed peppers in the preheated oven for about 25-30 minutes or until the peppers are tender and the tops are slightly browned. The peppers should be soft but still hold their shape, and the filling should be heated through.
7. Remove the peppers from the oven and let them cool for a few minutes. Taste the filling for salt, adjusting if necessary. Serve the Vietnamese Stuffed Peppers warm, garnished with additional herbs if desired, and enjoy them as part of a shared meal.