Stuffed peppers look their best when green shells still hold the meat-and-rice filling in red tomato sauce. Boiled potatoes are the quiet side that knows exactly how much sauce to absorb.
Method, step by step
- Boil the rice until half-soft, cool it down, then mix it loosely with the meat, eggs and spices.
- Peel the peppers, fill them two-thirds full; shape the rest into balls. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bring the tomato juice to a boil with the celery leaves, add the fillings and cook on low heat for 45-55 minutes.
- Taste the sauce for sweet and sour mash, thicken it with a thin stir-fry if necessary, and serve with potatoes. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Fill the peppers only loosely, because the rice swells; otherwise the filling will move out spectacularly.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
