West African 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 under running water. Slice off the tops and remove the seeds and membranes inside, creating a hollow space for stuffing. Set the prepared peppers aside on a plate. Rinse 200 g of rice under cold water until the water runs clear to remove excess starch, then drain well.
2. Peel and finely chop 1 onion. In a large skillet or pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma. This should take several minutes, and the onion should not brown.
3. Add the rinsed rice to the skillet with the softened onions. Stir well to coat the rice grains with the oil and onion mixture. Continue cooking for a few minutes, allowing the rice to absorb the flavors and become slightly toasted, which enhances its nutty taste.
4. Season the rice mixture generously with fine sea salt and black pepper to taste. Add your choice of herbs, such as thyme or parsley, to infuse the stuffing with aromatic flavors. Mix everything thoroughly, ensuring the seasoning is evenly distributed throughout the rice.
5. Carefully stuff each prepared bell pepper with the seasoned rice mixture, pressing down gently to fill them completely. Place the stuffed peppers upright in a baking dish, ensuring they fit snugly to prevent them from tipping over during cooking.
6. Cover the baking dish with aluminum foil to trap steam and promote even cooking. Place the dish in a preheated oven at 180°C (350°F). Bake until the peppers are tender and the rice is fully cooked, which you can tell when the peppers are easily pierced with a fork and the rice is fluffy and aromatic.
7. Remove the foil and let the stuffed peppers cool slightly before serving. Taste the rice stuffing for salt, adjusting if necessary. Serve the West African Stuffed Peppers warm, allowing the flavors to meld and the dish to be enjoyed at its best.