PERSHING PEPPERS

Soaking the peppers in cold salt water for an hour serves multiple purposes: it firms the pepper walls through osmosis, making them less likely to collapse during cooking, while simultaneously removing any bitterness. The stale bread acts as a panade—a mixture that keeps the meat filling moist and tender by absorbing juices and preventing protein contraction during the long simmer. Cooking the stuffed peppers directly in seasoned tomatoes creates a braising environment where the acidic tomato liquid gently tenderizes the peppers while the filling steams inside, and flavors exchange between the filling, peppers, and sauce.