Vegetables Stuffed with Herbed Rice
This is a rhythmic process of clearing out the interiors to make room for the rice. Focus on the tension between the snap of the fresh vegetable skin and the soft, steam-cooked grain inside.
Balance the ratios before you begin.
The secret is in the rice; it should be slightly undercooked before it hits the oven so it finishes perfectly inside the vegetables without turning to mush.
- paring knife
- large mixing bowl
- 9x13 baking dish
- skillet
What goes in.
- 6large bell peppers, tops removed and seeded
- 1.5 cupslong-grain white rice, rinsed
- 1yellow onion, finely diced
- 0.5 cupfresh parsley, chopped
- 0.5 cupfresh mint, chopped
- 2 tbsptomato paste
- 2 cupshot water or stock
- 0.5 cupolive oil
Leave Room for Expansion
Fill each vegetable only three-quarters full. Rice absorbs liquid and swells; if you pack them too tight, the skin will split before the rice is finished cooking.
The method.
Prepare the aromatics
Sauté the diced onions in olive oil over medium heat until they turn clear and soft. Stir in half the tomato paste and cook for one minute.
Parboil the rice
Add the rice to the onions and toast briefly. Add enough water to just cover the rice and simmer for 8 minutes. It should still be firm to the bite.
Assemble the filling
Remove the rice from the heat. Fold in the fresh parsley, mint, salt, and black pepper. Let it cool for ten minutes.
Stuff
Spoon the mixture into the hollowed peppers. Place them standing upright in your baking dish so they hold each other steady.
Bake
Whisk the remaining tomato paste into 2 cups of hot water and pour into the bottom of the dish. Cover tightly with foil and bake at 375°F for 45 minutes, removing the foil for the final 10 minutes to allow the tops to char slightly.
Other turns to take.
Meat-based
Add 1/2 pound of browned ground lamb or beef to the rice mixture for a heavier dish.
Mediterranean Style
Add currants and toasted pine nuts to the rice mixture for a distinct contrast of sweet and savory.
When it doesn't go to plan.
Save the tops of the peppers; they act as natural lids to trap moisture during the first half of the baking process.
If using tomatoes, scrape the pulp into your rice mixture to add flavor.
Let the stuffed vegetables rest for 15 minutes after pulling them from the oven; it allows the rice to set and makes them easier to serve.
The ones that keep coming up.
Why did my vegetables collapse?
They were likely baked too long or the vegetables were too thin-walled to start. Choose peppers or zucchini that feel heavy and firm to the touch.
Can I use brown rice?
Brown rice requires more liquid and a longer cooking time. If you use it, parboil it for at least 20 minutes before stuffing.
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