Ingredients for the cabbage sausage variant:
Cut the peppers’ stalks into a circle and remove the seeds. Boil the rice with twice as much water and a pinch of salt. Lower the heat to a minimum and cover the pot. Boil the rice for about 15 minutes and then let it cool.
Clean the kale well and remove the leaves from the thick stems. Add boiling salted water and cook for 6-7 minutes. Remove and squeeze out the liquid well. Roughly chop the kale. Cut the sausage into pieces and fry in olive oil for 1-2 minutes. Put the rice, kale and sausages in a bowl and mix everything together. Season abundantly with salt, pepper and chili. Fill the peppers with the filling.
Ingredients for the broth:
Peel the tomatoes and cut the meat, onion and garlic into fine cubes. Chop parsley and chili pepper. Heat the olive oil in a saucepan and fry the tomatoes, onions and garlic briefly. Add broth, salt, pepper and chili.
Put the peppers in the broth. They should be about a third submerged. Place pieces of butter on top of the filling. Cover the pot and simmer the peppers on low heat for about 35-40 minutes.
Serve the stuffed peppers with the stock as a sauce and a little olive oil. If you want, you can serve it with a dip.
Ingredients for the dip:
Grate the lime peel and squeeze out the juice. Season the crème fraîche with olive oil, lime peel and juice and salt. Wash the dill, pick off, chop finely and mix with the cream.
Ingredients for the salmon variant:
Wash the peppers, cut the stems into a circle and remove the seeds. Cut the peppers into small cubes. Boil the rice as described above and allow to cool.
Boil kale as described above and then coarsely chop. Clean the salmon and cut into cubes of about 2 cm. Put all prepared ingredients in a bowl and mix. Mix in turmeric and chili, season the mixture with salt and pepper and add the paprika.
Prepare a broth as with the cabbage sausage variant and add the stuffed peppers. They should be about a third submerged. Put pieces of butter on the filling, close the pot and stew the peppers on low heat for about 35-40 minutes. Serve with the sauce, dip and a little olive oil.