Spicy rice stuffed onions, gluten free

Ingredients

• 4 pcs White onions, as big as possible
• 180 g Brown rice
• 1 pcs Yellow bell pepper, diced
• 2 tbsp Extra virgin olive oil
• 1 tbsp Light soy sauce, gluten free
• 1 l Warm water
• 2 tbsp Thyme, fresh, chopped
• 1 tbsp Sea salt
• 1 tsp Black pepper

Method

1. Preheat the oven to 200°C.
2. Lightly oil a baking dish.
3. In a saucepan heat 1 tablespoon of oil.
4. Add rice and stir.
5. When the rice gets a lighter colour, add 400ml of water and stir.
6. Reduce heat, cover and simmer for 20 minutes.
7. Meanwhile, bring the remaining water to a boil with 0.5 tablespoon of salt.
8. While it's heating, peel the onions.
9. Add the peeled onions; boil for 12 to 15 minutes, or until tender.
10. Avoid overcooking, they need to be tender but not mushy.
11. Drain, cool and slice off the tops.
12. Remove the centers, leaving the shell intact.
13. Chop onion centers and the bell pepper.
14. By this time, the rice must be almost done and most of the water should have been evaporated.
15. Add the remining oil, bell pepper, chopped onion and soy sauce to the rice and stir to combine.
16. Place the mixture back on heat and gently reheat it by stirring constanty.
17. Season with remaining salt, pepper and thyme.
18. When rice mixture becomes fragrant, take off from heat and spoon the mixture into onion shells.
19. Place onions in the prepared baking dish.
20. Cover and bake for 15 minutes.
21. Uncover, and bake an additional 5 minutes.