West African 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 your ingredients. Wash and dry the 6 bell peppers, then slice off the tops and remove the seeds and membranes inside, creating a hollow for stuffing. Rinse 200 g of rice under cold water until the water runs clear, then drain thoroughly. Finely chop 1 onion and set aside.
2. In a large skillet or saucepan, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base for the stuffing.
3. Add the rinsed rice to the skillet with the softened onions. Stir the mixture well to coat the rice grains with the oil and onion, ensuring each grain is glossy and slightly toasted. This step enhances the flavor and prevents the rice from becoming mushy later.
4. Season the rice and onion mixture with fine sea salt, black pepper, and your choice of herbs. Stir well to combine, allowing the flavors to meld together. The mixture should be fragrant, with the aroma of herbs and cooked onion filling your kitchen.
5. Carefully stuff each hollowed bell pepper with the seasoned rice mixture, pressing down gently to pack it in without breaking the peppers. Arrange the stuffed peppers upright in a baking dish, ensuring they are snugly fitted to prevent tipping during cooking.
6. Pour a small amount of water or broth into the bottom of the baking dish, just enough to cover the base. Cover the dish with foil or a lid, and place it in a preheated oven at 180°C (350°F). Bake until the peppers are tender and the rice is fully cooked, absorbing the liquid, which usually takes about 30 to 40 minutes. The peppers should be soft but still hold their shape.
7. Remove the dish from the oven and carefully uncover it. Check the seasoning by tasting a small portion of the rice; adjust with more salt or pepper if needed. Serve the stuffed peppers warm, allowing everyone to enjoy the communal, flavorful dish typical of West African home cooking.