Ingredients for the cabbage sausage variant:
Cut the bell pepper stems into circles and remove the seeds. Boil the rice with double the amount of water and a pinch of salt. Reduce the heat to minimum and cover the pot with a lid. Boil the rice for about 15 minutes, then let it cool.
Clean the kale well and strip the leaves from the thick stems. Put in boiling salted water and boil for 6-7 minutes. Remove and squeeze out the liquid well. Coarsely 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 generously with salt, pepper and chili. Stuff the peppers with the stuffing.
Clean the seeds from the tomatoes and cut the pulp, onion and garlic into fine cubes. Chop parsley and chili pepper. Heat olive oil in a pot and fry some tomatoes, onions and garlic. Add broth, salt, pepper and chili.
Place the peppers in the broth. They should be about a third of the way under water. 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 broth as a sauce and a little olive oil. If you wish, you can serve with dipping sauce.
Grate the lime peel and squeeze out the juice. Season the crème fraîche with olive oil, lime zest and juice and salt. Wash the dill, peel it, chop it finely and mix it with the cream.
Ingredients for the salmon variant:
Wash the peppers, cut the stems into circles and remove the seeds. Cut the peppers into small cubes. Boil the rice as described above and let it cool.
Cook the kale as described above and then roughly chop. Clean the salmon and cut into cubes of about 2 cm. Put all the prepared ingredients in a bowl and mix. Mix in the turmeric and chili, season the mixture with salt and pepper and stuff the peppers.
Prepare the broth as for the cabbage sausage version and put the stuffed peppers in it. They should be about a third of the way under water. Add pieces of butter to the filling, close the pot and simmer the peppers on low heat for about 35-40 minutes. Serve with sauce, dip and a little olive oil.