Foreword

Peppers stuffed with vegetables are prepared by many housewives for the winter. By that time, vegetables preserved until winter are already losing their taste and vitamins. And homemade winter preparations prepared at the height of the harvest still store sunlight and the warmth of summer.

Correct preparation

Of course, in the midst of the picking season, you need to work a little. But the result is worth the effort. The vegetable season lasts until late autumn, and there is plenty of time to stock up on vegetables for the winter. It is better to buy fleshy red bell pepper for stuffing. The taste of this pepper will be more intense. You need to choose a medium-sized fruit. It should easily fit into a jar and at the same time be large enough for stuffing.

Ideal for harvesting - vegetables collected on the day of conservation from the garden. If this is not possible, you need to choose the freshest and juiciest fruits.

There are many great recipes for stuffing winter peppers. It is worth trying to make at least a few of them. In winter, the whole family will be happy to enjoy these wonderful dishes. They diversify the menu for those who fast.

Recipe for Peppers Stuffed with Cabbage

Peppers stuffed with cabbage for the winter can be harvested until late autumn. This is a delicious dish that can be served as a separate snack or with a side dish. It is very convenient to open such a jar for dinner, providing the family with a vegetable dish without any extra effort. To preserve such a dish you will need:

• 1 kg of sweet bell pepper;
• a small head of cabbage;
• carrots - 1-2 pieces.

To prepare the marinade, you will need:

• 1 liter of water;
• 150 ml of vinegar;
• 200 g of sugar;
• 100 ml of sunflower oil;
• 2 tablespoons of salt.

Pepper must be washed thoroughly, carefully cut the stem to maintain the shape of the cup. Remove seeds remaining inside and dry vegetables. While they are drying, cabbage is cooked.

The top damaged leaves are removed from the washed cabbage. Cabbage is cut into long thin ribbons. Carrots are peeled and washed under running water. It is better to grate it on a coarse grater, but you can cut it into thin strips. You can use a special grater for Korean carrots to chop cabbage and carrots. This will improve the taste of the dish. In addition, equally chopped vegetables will look more appetizing. Shredded cabbage and carrots are mixed.

Carefully, in order not to damage the shape of the workpiece, peppers should be stuffed with a mixture of cabbage and carrots. You need to fill it up quite tightly, but without much effort.

Stuffed peppers are placed in a deep pan on their sides.

To prepare the marinade, sugar, salt, vinegar and sunflower oil are added to the water. When the liquid boils, it is filled with prepared vegetables. Now they must be put under oppression in a cool dark place for 2 days.

After 2 days, the stuffed peppers are tightly packed in washed and sterilized jars. Top them with marinade. Cans put on the stove to be sterilized. One-liter jars of vegetables are sterilized for about 15 minutes. After that, the banks are closed with metal lids and rolled up. The winter dish is ready.

Peppers stuffed with carrots

The combination of carrots and peppers is very tasty. This dish must be prepared. In addition, it is bright and will decorate even the festive table. A large number of carrots will add vitamins, so necessary in the winter. Required Products:

• 1 kg of sweet pepper;
• 1 kg of carrots;
• 100 g of fresh herbs;
• 1 small head of garlic.

For marinade:

• water 2 l;
• 1 cup vinegar;
• 1 cup of sugar;
• 4 tablespoons of salt;
• sunflower oil 8 tablespoons.

Prepare the marinade by adding vinegar, salt, sugar and sunflower oil to the water. Bring it to a boil. Dip the prepared cups of pepper in boiling liquid and boil them for 7 minutes. A minute before the end of cooking, add greens to the marinade. Extract vegetables from the marinade and stuff them with grated carrots.

Sterilize washed jars and put greens and garlic in them. Stuff the stuffed vegetables tightly on top. When the marinade boils, pour them in cans. After a couple of minutes, when the vegetables are thoroughly warmed up, the marinade is poured into a saucepan and again brought to a boil. After that, the marinade is re-poured into jars and rolled them.

To some, this refill procedure may seem complicated. It can be replaced by sterilizing cans of pepper in boiling water. For liter cans, 15 minutes of sterilization are necessary.

Eggplant Stuffed Peppers

Many people like this recipe. The combination of eggplant and pepper makes an excellent appetizer. Garlic gives a special piquancy to the dish. Enhances the taste of vegetables roasting. Tomato juice, combined with garlic and eggplant, resembles eggplant in adjika. To prepare you need to buy:

• 2 kg of sweet bell pepper;
• 1 kg of eggplant;
• 1-2 heads of garlic;
• 1 liter of fresh tomato juice

For the marinade you will need:

• sugar 200 g;
• vinegar 100 g;
• 1 tablespoon of salt;
• vegetable oil 50 g.

Washed and processed peppers need to pour boiling water, leave them in water until completely cooled.

Cut the eggplant into thin plates along the length. The thickness of the plate should not exceed 1 cm. Put them in a container, salt and let them stand for 20 minutes. After that, wash the plates, dry and fry in a pan on both sides until ready. Put the fried eggplant on a paper towel to remove excess oil.

Grind chopped garlic on plates.

Vegetables extracted from water. Plate eggplant roll up and place them in the fruit. Peppers are stuffed with one or more tubes, depending on the size of the pepper and eggplant.

Cans are washed and sterilized. Stuffed vegetables are stacked in them.

Fresh tomato juice is put on fire. When it boils, sugar, vegetable oil and salt are added to it. Tomato juice with ingredients is left to boil for about 5 minutes, after which vinegar is poured into it. After stirring the marinade, it is poured into jars of pepper.

Banks are sterilized for about 35 minutes. After that, they are wrapped up and left “under a fur coat” until completely cooled.

Pepper stuffed with vegetables

The highlight of the dish is the combination of several vegetables for the filling. Strengthens their taste by preliminary roasting. An interesting recipe, an excellent lean dish. The abundance of vegetables will support the body with vitamins and fiber in the winter. Required Products:

• 3 kg of bell peppers;
• 1 kg of onion;
• 2 kg of carrots;
• 0.5 kg of cabbage;
• sunflower oil for frying;
• cloves, black and allspice peas.

For marinade:

• 3 liters of fresh tomato juice;
• 100 g of sugar;
• 50 g of salt;
• 50 ml of vinegar.

Bulbs and carrots are peeled and finely chopped. Cabbage is chopped into small strips. Each vegetable is fried in vegetable oil separately. After frying, the products are laid in a colander so that the glass is excess oil.

While vegetables get rid of excess oil, you need to prepare peppers for stuffing. Prepared peppers for about 2 minutes boil in boiling water.

Fried vegetables are mixed and stacked in chilled peppers.

Pre-washed cans are sterilized. They first place several peas of black and allspice, as well as a couple of buds of cloves. Stuffed peppers are stacked tightly on top.

Fresh tomato juice is put on fire. As soon as it boils, sugar and salt are added to it. Tomato juice is left on the fire for another 7 minutes, after which vinegar is poured into it. Having mixed tomato juice, it is removed from the heat. Hot marinade is poured into cooked jars of pepper.

Jars of stuffed pepper are sterilized for about 35 minutes.

Frozen Stuffed Peppers

In addition to canning, there is another great way to make blanks for the winter. Stuffed peppers for the winter can be frozen.

You can freeze peppers, carrots, cabbage and eggplant separately. And in winter, prepare the desired dish from frozen convenience foods. In this case, boil the vegetables is not necessary. The freezing process brings it to half-preparedness to the same extent as boiling.

It is only necessary to carefully process all vegetables before freezing. When frozen or thawed, they cannot be processed.

Before freezing, the peppers are thoroughly washed, the peduncle is carefully cut, all the seeds are removed and washed again. Prepared peppers are laid on a clean kitchen towel to dry.

Eggplant can be frozen with plates. Thawed plates are quite possible to fry in the winter. But it is difficult to give a golden crust to thawed vegetables during frying. Therefore, it is better and easier to cook the tubes and freeze them in an already twisted state. Before freezing, remove excess fat with a napkin from the tubes.

Cabbage, carrots and onions are chopped or grated. If you plan to fry vegetables, it is better to fry them fresh. In this case, too, remove excess fat with a cloth before freezing.

After preparation, vegetables are placed in containers for freezing. It is advisable to save each vegetable in a separate container. In winter, it will be possible to combine cutting depending on the desire. But you can immediately freeze stuffed peppers for the winter.

Instead of containers for freezing, you can use ordinary bags. In packages, more food will fit in the freezer. Each bag should be tightly tied, if possible. Otherwise, the vegetables may dry.

Prepared peppers will take the most place. It is unlikely that many peppers can be frozen.

Preparing a dish of frozen vegetables is much easier, as they cook faster.

Unlike preservation, you can make a hot dish from frozen foods in a short time.

Stuffed vegetables can be seasoned with sour cream or tomato sauce, if desired. You can add rice or meat to the workpiece.

For filling:

• 6 carrots;
• 5 onions;
• 1 sweet pepper;
• salt;
• a mixture of ground peppers (red and black);
• parsley.

To prepare such a dish, you must clearly follow the steps:

1. First you should do the filling. To do this, first chop the chopped onion in the oil. Then add grated carrots, julienne pepper, herbs, spices and simmer to it until the products are soft enough. This will take several minutes.
2. In peppers, cut the tops and remove the cores.
3. Stuff the hollow pieces with warm vegetable mixture (do not cut off the caps).
4. Put them in a saucepan, pour tomato juice and salt a little.
5. Cook for about 15 minutes.
6. After this, the products must be put in jars and fill the free space in them with hot juice. Before this, the ponytails of the peppers must be cut off.
7. Sterilize the banks and then roll up.

It turns out just amazing pepper stuffed with carrots. For the winter, this is a great option for conservation.

Topped marinated peppers

There is another original way of conservation. With it, you can also make delicious peppers stuffed with cabbage and carrots for the winter. True, in this case, the filling must first be pickled. Such an original technology requires the following required components: sweet peppers, garlic, cabbage and carrots.

For marinade:

• 1 liter of water;
• 90 grams of salt;
• a glass of vinegar and as much sugar;
• 3 bay leaves, dill seeds;
• 170 milliliters of vegetable oil;
• hot pepper and herbs.

Process technology:

1. First, you need to chop the cabbage into strips, chop the carrots with a special “Korean” grater, and chop the garlic just finely.
2. Boil the marinade from these ingredients.
3. Collect chopped vegetables in one container. Pour them with hot marinade and leave in this condition for the whole night.
4. In peppers, cut the stalk and remove the seeds (do not discard the “caps” themselves).
5. Fill empty pods with pickled vegetables. Before this, the mixture must be wrung out well.
6. Close the peppers with “caps” and put them in jars.
7. Strain the remaining marinade. Then bring it over a boil and pour into jars to the top.
8. Sterilize them in a pan with hot water (for liter - 20 minutes after boiling the liquid).

So the pepper, stuffed with cabbage and carrots, is ready for the winter, you just need to roll it up and wrap it well for slow cooling.

Secrets of Technology

Standard canning methods usually take a lot of time. To shorten this process, you can, for example, make peppers stuffed with cabbage and carrots for the winter without sterilization. Work in this case is much faster and not so tiring. The following ingredients will be needed:

• 1 kilogram of carrots;
• 3 kilograms of sweet peppers and cabbage;
• 15 grams of salt.

To fill:

• 2 liters of tomato juice;
• 185 grams of sugar;
• 405 milliliters of vegetable oil;
• 30 grams of coarse salt;
• 145 milliliters of vinegar.

Cooking process:

1. Peel the carrots and cabbage, and then finely chop with a sharp knife.
2. Collect vegetables in one bowl, add salt and thoroughly mash them with your hands.
3. Peppers, removing the middle, veins and seeds from them.
4. Fill them with cooked vegetable filling and gently fold into a wide pan or ordinary basin.
5. Prepare the fill. To do this, collect all the ingredients together and boil them over high heat.
6. Pour stuffed peppers with a hot mixture and cook for about 35 minutes.
7. Put food in cans and roll up.

The beauty of this method is that it does not require additional sterilization. This significantly speeds up the process and allows you to process more products at the same time.

Original solution

The pepper, stuffed with cabbage and carrots, for the winter with honey, turns out to be quite unusual in taste. Nevertheless, many housewives like this recipe. It will require the following products:

• 3 kilograms of sweet pepper;
• head of garlic;
• 5 carrots;
• head of cabbage;
• 4 onions.

For marinade:

• 3 liters of water;
• 300 grams of sugar;
• half a liter of vinegar;
• 90 grams of salt;
• 6 tablespoons of honey.

In this case, the following technology is used:

1. For all peppers, cut off the tops and carefully clean them from the inside. After this, the fruits need 3 minutes to blanch in boiling water, and then cool.
2. Finely chop the cabbage.
3. Grate the carrots using a coarse grater.
4. Onion cut into half rings.
5. Chop garlic and greens arbitrarily with a knife.
6. Combine the products and mix.
7. On the water in which the pepper was processed, prepare the marinade. To do this, you must first dilute salt, sugar and honey in it. Once the liquid boils, add vinegar.
8. Stuff the peppers with the vegetable mixture and put them in jars.
9. Pour food with hot marinade, sterilize for 10 minutes and roll up.

The peculiarity of such an appetizer is that the filling retains a pleasant crunch, acquiring an unusual, but very refined aroma. This dish is not ashamed to put on the table, meeting guests. They will definitely appreciate it.

This combination gives the dish not only aroma, but also a rich taste. This preservation perfectly complements potatoes or meatballs. Peppers stuffed with vegetables are used as a snack to the festive table.

Peppers with cabbage and carrots

This recipe is liked by many. It turns out very delicious cabbage and carrots. For the winter they roll it with pleasure. For cooking you will need:

• Sweet pepper - 2 kg.
• Cabbage - 1 small head of cabbage.
• Garlic - 10 cloves.
• Parsley - 1 small bunch.
• Black pepper (peas) - 5 pcs.
• Carrots - 200 grams.

For marinade you need the ingredients:

• Vinegar - 150 g.
• Vegetable oil - 0.5 cups.
• Salt - 25 g.
• Water - 1 liter.
• Sugar - 200 grams.

Marinade is designed for 4 liters. If you want to make a double portion, then take the ingredients twice as much. To make peppers stuffed with cabbage and carrots for the winter, first prepare the vegetables and pickle.

Chop the cabbage. Rub carrots on a coarse grater. Mix the vegetables, salt them so that the juice comes out, and pepper. Let this mass infuse.

In the meantime, you need to do pepper. Remove all tails and seeds, wash well, lay on a dry towel. Now pepper can be stuffed with carrots and cabbage.

Fill the bottom of the jar with garlic, parsley and pepper (peas). Make a pickle: mix vinegar with vegetable oil and water, add salt and sugar. Focus on your taste. Bring the liquid to a boil. Jars are tightly filled with stuffed pepper, pour hot brine. Sterilize the container for half an hour and immediately roll it up.

Pepper stuffed with vegetables in tomato

To prepare this delicious dish, stock up on the following ingredients:

• Red pepper (Bulgarian) - 3 kg.
• Carrots - 2 kg.
• Onion - 2 kg.
• Tomatoes - 1 kg.
• Vegetable oil - 200 ml.
• Tomato paste - 50 g.
• Sugar - 15 g.
• Salt.

Wash and clean the peppers. Remove seeds and stalks. Peppers should be blanched in boiling water for 3 minutes for softness. While they dry, peel the onions and cut (into cubes), grate the carrots on a coarse grater.

Fry the onion until soft, then add the carrots and simmer in a pan for up to 15 minutes. Cut tomatoes at random and fry separately, then add tomato paste, simmer for 5 minutes. Then put the onions and carrots in tomatoes and simmer together for 5 minutes. Then you need to add salt, sugar, and bring the mixture to a boil.

Now peppers can be stuffed with a tomato mixture. Fill cans with them. If the tomato remains, pour in the container to the peppers. Other vegetables can be added for taste. Peppers need to be packed very tightly. It is desirable that there is no room for air. Then sterilize the jars of vegetables for 40 minutes and roll up. The result was a delicious pepper stuffed with carrots, onions and tomatoes. Having prepared this dish, you will not regret it.

  and honey

This recipe indicates the approximate amount of ingredients. The preparation of the marinade is described in 1 liter. Therefore, based on the liter jar, take:

• Bulgarian pepper - 1 kg.
• Carrots - 1/2 kg.
• Garlic - 4 cloves.
• Cabbage - 360 g.
• Honey - for 1 pepper 1/2 tsp.

• Sugar - 1 cup.
• Salt - 15 g.
• Vinegar - 150 ml.
• Water - 1 liter.

Peppers in a boiling water for 2 minutes. Chop the cabbage, and finely chop the carrots in strips or rub on a coarse grater. Chop the garlic. Combine cabbage with carrots, salt and leave for 20 minutes to let the vegetables let the juice. Add pressed garlic.

In each pepper, you need to pour honey according to the recipe. Then start it with vegetables and place it tightly in a liter jar.

Prepare the marinade, and when it boils, fill them with pepper. Sterilize a jar of vegetables for 25 minutes and immediately roll up.

Peppers stuffed with carrots for the winter with rice and mushrooms

This recipe is loved by many housewives. To prepare it, you need products:

• Pepper (Bulgarian) - 1 kg.
• Vegetable oil - 150 ml.
• Tomatoes - 4 pcs.
• Onion (medium) - 1 pc.
• Carrots - 500 g
• Rice - 200 g.
• Tomato juice.
• Salt.

Wash the pepper, clean from the tails and the core. Finely chop the onion and sauté. Dip the tomatoes for 1 minute in boiling water, then immediately into cold water and remove the skin from them, whisk them with a blender. Grate the carrots.

Wash rice and mushrooms thoroughly. Fry the onions with carrots in a pan until soft. Add to the same container. Fry everything together for 20 minutes. When the mushroom juice evaporates, add whipped tomatoes. If the mass is very thick, add water. Now you can add all the necessary spices and simmer until rice and mushrooms are ready. Stuff the peppers with the filling and place them tightly in sterile jars.

Pour them. Sterilized jars sterilize 60 minutes. Now you can roll up. This is a great recipe. Peppers stuffed with carrots, onions, rice and mushrooms are a delicious dish for the winter.

Sterilization

As a rule, cans for blanks should be perfectly clean. If handling containers, vegetables or fruits is bad, preservation will go bad long before winter. Therefore, carefully roll up and wash the cans before rolling up. In addition, they must be sterilized. Of course, you need to check the banks for a variety of defects and chips.

You can sterilize containers for a couple. To do this, put the pan on the fire, and in it set a metal sieve (inverted). Place the cans with its neck down on it. When boiling water, the container is sterilized with steam.

Another convenient way to sterilize is the oven. It is necessary to wash the cans and put them wet on a wire rack. Turn on the oven at 170 degrees. The container should stand until completely dry.

Many housewives have adapted to sterilize cans with a microwave. To do this, pour water into the container, put it in the microwave. Turn on the stove at 800 watts. Sterilization should take 5 minutes.

Peppers stuffed with carrots are a delicious dish. However, the recipes indicate approximate proportions. It all depends on the size of peppers and the amount of other products. Therefore, each mistress herself chooses her own recipe.

There is much more small pepper in the jar, and the marinade is small. If you have large peppers, then you have enough brine, but you will need to add more vegetables. You will find out the exact amount of food when you cook the peppers stuffed with carrots yourself. For the winter, you can combine recipes with different components.

Every housewife tries to experiment. Peppers can be stuffed with eggplant, zucchini and other vegetables. Try different recipes and you will find a suitable option.

Not a single southern garden can do without bell pepper, and in the north they are trying to grow it in greenhouses. The native land of the plant is South America, where it still grows in the wild, and large-fruited varieties were bred in Bulgaria, which is why the vegetable became “Bulgarian”. Currently, there are many of its varieties, reaching the exotic, in terms of size, color and shape of the fruit.

In a favorable year, strong, dark green bushes give high yields, and gardeners can afford to harvest surpluses of this tasty vegetable for the winter.

King of the winter feast

Fruits of bell pepper are very convenient for stuffing, so in the pickles for the winter it is most often stuffed with other vegetables suitable for pickling: cabbage, carrots, garlic, eggplant, etc. The usual colors of the fruits - red, green and yellow - will make the harvesting real an aesthetic masterpiece, as with salting the tones become brighter. Both peppers rolled up in jars and on a earthenware plate will become the king of a winter meal.

Vegetable preparation

Thorough preparation of vegetables in the summer is the key to enjoying a delicious dish in the winter. To harvest stuffed peppers for the winter, you should choose fruits of the same size, not damaged by diseases and pests. "Second-rate" can be cut and used in other workpieces, or put into the filling. Before processing, wash the fruits with running water. In selected peppers, the stalk and seeds are removed along with white pulp. Unfortunately, it tastes unpleasant, although it contains the bulk of vitamin C.

For all preparations, the pepper is blanched in boiling water for 2 to 5 minutes. Cabbage needs to be cut as thin as possible, so it is better salted and tastes better. Carrots are washed, peeled and passed through a coarse grater. The remaining vegetables, herbs and seasonings are selected according to the recipe, washed in running water and chopped. Hot peppers and garlic are best cut with special tools or in rubber gloves, as their juice can cause burns if exposed to the skin for a long time or if it gets in the eyes.

Container and sterilization

Regardless of whether prescription prescribes sterilization or not, glass banks should be cleantreated with steam, microwaves or boiling water. For harvesting without sterilization, barrels, tubs or enameled pans are used. But in this case, both in summer and in winter, it is necessary to store pickles at a sufficiently low temperature, up to 4–5 degrees. Clean lids are prepared for cans, for barrels and pans - cotton cloth, mugs of the right size and oppression. All this must also be clean so that yeast or mold spores do not get into the workpiece.

If the house does not have a cold cellar, but you still want to avoid sterilization, then stuffed pepper  You can just spin in the banks. To do this, pour the contents of the cans with boiling brine or marinade to the very top and immediately close with sterile lids. If everything is prepared correctly, then the process of stuffing and preparation for the winter will be a pleasant anticipation of the future feast.

Here are some proven recipes for harvesting vegetables for the future.

Peppers stuffed with cabbage and carrots for the winter, without spices

Prepare 2.5 kg of pepper. Stew carrots and onions (half a kilogram) for about five minutes in vegetable oil. Finely chopped cabbage  (one and a half kilograms) mix with stewed vegetables and salt (about 75 g). Do not be afraid of oversalt: pepper will take away excess. It remains to fill the blanched pepper with the resulting minced meat, fold it tightly into a large bowl and put on top a plate of yoke. After 3-4 days, the dish will acquire a pleasant acidity, be filled with juice and will be ready for use. For further preservation for the winter, it is laid out in banks, sterilized and rolled up in the usual way.

Spiced Stuffed Cabbage

To the previous composition add:

This time, you can not stew carrots with onions in oil, but in raw form mix with cabbage and herbs, add salt, mash with your hands and leave for 15 minutes to let the juice go. Meanwhile blanch pepper for 2-3 minutes, cool, start with a mixture, inserting a piece of garlic. With hot pepper, add with caution either to the filling, or separately in jars during sterilization. Tightly stuffed fruits in clean jars, add on bay leaf. Make and boil the marinade from the above products, pour the jars, put the lids on top and sterilize for 20 minutes. Roll up, cool and put in the cellar or pantry until winter. Preservation does not like sunshine.

Pepper with cabbage and tomato, without sterilization

Prepare cabbage and carrot minced meat in the above way. Pepper blanch, cool, stuff with minced meat. Fold in a saucepan and pour hot marinade made from

• tomato juice 2 l
• vinegar 150 ml
• oil 400 ml
• sugar 200 g

Boil everything together for about half an hour, for sure... Then, it is not very tight to distribute to the banks treated with steam, and fill with the remaining marinade. Then twist.

Peppers with garlic and eggplant

For a couple of kilograms of pepper - a kilogram of eggplant, two heads of garlic. For the marinade, prepare a liter of tomato, 200 g of sugar, a tablespoon of salt and three tablespoons of vegetable oil.

By grace of manufacture, the dish is truly royal. Cut eggplant lengthwise into plates, fry in oil, spread out on paper towelsto remove excess fat. Crush the garlic with a garlic press, grease the resulting eggplant plates. Roll each plate across the tube and insert into the fruit. Put the finished pepper in jars. Prepare the marinade from the above products, boil and pour the jars. Sterilize for 40 minutes and tighten.

Here is another original and very beautiful blank for the winter:

Peppers stuffed with cabbage and cranberries in a honey marinade

For one liter can - 7 pcs. multi-colored pepper, two medium carrots, half a glass of cranberries, 0.5 kg of cabbage, 7 cloves of garlic. For marinade: a third glass of vegetable oil, two tablespoons of honey, 2 teaspoons of salt, 75 g of vinegar. Stuffed peppercorns boiled in boiling water with a mixture of cabbage with carrots and cranberries. Add a clove of garlic and a drop of honey to each fruit. Put in a jar and fill it with boiling marinade. You can spin without sterilization.

Not just an appetizer, but a full-fledged second course:

Rice stuffed pepper

Heat oil in a pan and stew grated carrots and chopped onions in it. Mix roasting with rice, sugar, tomato paste, add chopped garlic. Stuffed with a mixture of peppers, not to the top, as rice when stewed will increase 3 times. Place them in a wide bowl, pour salted boiling water and simmer for 15 minutes, until rice is ready. Immediately lay in a sterile jar, pour the resulting liquid to the neck and roll up the lid scalded in boiling water.

With such snacks you can safely wait for the winter.

Greetings, dear readers. Stuffed peppers with vegetables for the winter is not only a snack for the winter, but also a good option to keep vegetables with all the vitamins for the winter.

Harvesting vegetables continues until late autumn, of course, everyone has to work hard. The question often arises, saying how to maintain a good harvest of Bulgarian, sweet pepper. One option is to stuff and roll into jars. It turns out a good home-cooked product, with preserved vitamins.

Cooking before harvesting for the winter.

Pepper is a rather unique vegetable. It is rich not only in vitamins, nutrients, bright colors, it is also juicy, crispy, always brings variety to the table. It can be eaten not only raw, but also in any other form.

Of course, it’s hard to keep sweet pepper fresh all winter, only if you freeze it. But it is not always possible to freeze, therefore, the most common type of preservation for the winter is: stuffed peppers with vegetables for the winter in jars.

Today we’ll talk about the most interesting recipes, and how to freeze it for the winter. But first, let's talk about some of the tricks of our housewives. They help to get high-quality and tasty stuffed peppers with vegetables for the winter.

• The most ideal option is pick pepper on the day of harvesting. If this is not possible, then you need to choose the freshest and fattest. If you buy them, then carefully select each fruit.
• Best for stuffing red peppers fit. They are more fleshy and juicy. Although there are different varieties, there are greens that are very juicy.
• When choosing pepper, pay attention to sizes and grades. You need to choose medium, meaty ones that will go well in the jar. And it is best to pickle multi-colored, but of the same grade in a jar. So they will evenly marinate.
• All peppers should be no visible damage.
• Peppers and other vegetables must be well washed, cleaned and dried. This will prevent the vegetables from being watery. Be sure to dry.

Well, the recipe for stuffed peppers for the winter is a lot. I advise you to choose several recipes and cook for the winter.

In order not to repeat in each recipe below, I will describe how to cook vegetables:

We stuff the pepper with cabbage.

Everyone in our family loves cabbage, so we always do something with cabbage for the winter. One option is stuffed peppers with vegetables for the winter, in this case the vegetable is cabbage. This type of workpiece is perfect as an appetizer or as a side dish. Without much effort and quickly you can cook a delicious dinner for the family.

So let's get started we will need:

1. 1 kg of sweet bell pepper;
2. 1 head of cabbage (not large);
3. 1-2 carrots.

For marinade:

1. 1 liter of water;
2. 150 ml of vinegar;
3. 200 gr. Sahara;
4. 100 ml of sunflower oil;
5. 2 tablespoons of salt.

Step 1.

At first cook pepperas described above. In the meantime, the pepper dries, prepare the cabbage.

Step 2

  Wash and clean the cabbage with carrots.  In this recipe, they are best cut into a thin salt shaker. But ideally, if they are grated for Korean carrots. This way the taste qualities are better preserved and the look becomes better.

Mix carrots and cabbage.

Step 3

Now gently without damaging pepper, fill  its cavity is a mixture of carrots and cabbage. You need to fill tightly without damaging the pepper. Stuffing Stuffed Peppers  sideways into the pan.

Step 4

Now cooking marinade. In another pan, mix all the ingredients: water, salt, sugar, vinegar and sunflower oil. We put on the stove, on the fire. When it boils, turn off the stove and pour it into the pan with vegetables.

Now   remove the pan for 2 days under oppression  in a dark and cool place.

Step 5

After 2 days, we transfer stuffed peppers to sterilized jars, tightly and fill the brines. Now put cans in a pan with water, sterilize. Banks need to boil for 15 minutes. Thereafter roll up the lids, turn the jars on the lids and wrap them in a warm blanket. After cooling, we put it into storage.

Once my grandmother came to visit us and for lunch we opened a jar of stuffed peppers. Everything is as usual. But our grandmother was delighted with our peppers and said that the taste is very familiar, from Soviet times.

Well then, we rummaged through the Internet and it turned out to be a recipe for stuffed store imported peppers that were sold in Soviet times. So for those who want to remember or just try stuffed peppers with vegetables for the winter in Soviet times, try licking your fingers.

We do not have the exact proportions, we do in large enough volumes. Therefore, the recipe is described in parts.

Ingredients:

1. sweet bell pepper;
2. 8 parts of carrots;
3. 1 part onion;
4. 1 part parsnip;
5. vegetable oil;
6. greenery;
7. salt.

For 1 liter of sauce:

1. tomato sauce (1 liter);
2. 50 gr Sahara;
3. 30 gr salts;
4. ground pepper (you can mix different peppers, everything to taste).

Step 1.

  Peel, rinse and blanch  in boiling water for 3-4 minutes. While drying, move on.

Step 2

We clean the carrots, grate.  Now chop the onion rings. Now you need to separate from each other fry carrots and onions over low heat  in vegetable oil.

Now let them cool and afterwards mix everything. Add greens and salt. For 1 kg of the mixture, a handful of greens finely chopped and about 2 teaspoons of salt. Mix everything thoroughly.

Step 3

Now we stuff peppers. Tightly, but very carefully so as not to break the pepper.

Step 4

Now in a different bowl make the sauce. Mix tomato sauce, salt and sugar, and season with ground pepper to taste (we use the mixture). Mix everything thoroughly.

Step 5

We put the pepper in sterilized jars and pour the sauce. Now put on the boil. For cans of 0.5 liters - boil for 70 minutes. For cans, 1 liter is an hour and boil for 20 minutes.

Then roll up and cover with a warm blanket. After cooling, we put it into storage.

Stuffed honey pepper for the winter.

Stuffed peppers with vegetables for the winter is common, but honey can also be added with vegetables. The taste is simple ... In short, the jars with such pepper leave before the snow falls)))) The garlic marinade, the filling is sweet and sour, just awesome stuffed peppers. Be sure to try this recipe.

If possible, honey is best taken from Acacia Linden. He has the best pronounced taste and color.

Ingredients:

1. bell pepper - 12-15 pieces;
2. 2 heads of garlic (large);
3. 600 gr cabbage;
4. 300 gr carrots;
5. 1 liter of water;
6. 200 - 250 gr. Sahara;
7. 20 g salt
8. 20 ml of vinegar 9%;
9. 0.5 teaspoon of honey (put in each pod).

Step 1.

Blanch the pepper and dry.

Step 2

Finely chop the cabbage. Grate the carrots, salt and crush.

Step 3

Garlic should be cut into rings.

Step 4

Fill the pepper. 0.5 teaspoon of honey, a couple of rings of garlic and the rest are filled with a mixture of cabbage with carrots. And immediately fill the banks tightly. We take liter jars.

Step 5

Cook now the brine. Mix all the ingredients: water, sugar, salt and vinegar. Bring to a boil and cook for 2-3 minutes. Now pour the brine into sterilized jars to the top.

Step 6

We sterilize 35 minutes. After roll up and everything is as usual.

The brine becomes cloudy over time. This is normal. Such jars will stand all year in a cool, dark place.

  We stuff the eggplant in tomato juice.

Now we will consider stuffed peppers with vegetables for the winter, where the vegetable will be eggplant in tomato juice. The ratio of vegetables is better to choose on their own. We will need:

1. bell pepper;
2. 400 g sugar;
3. approximately 200 gr. salts;
4. 70% vinegar essence;
5. lemon juice (squeezed from 1 lemon);
6. a few peas of allspice;
7. 1.5 liters of water;
8. 1.5 liters of tomato juice;
9. bay leaf;
10. garlic and parsley.

Step 1.

Cook the peppers and leave them to dry.

Step 2

You need to cook marinade number 1. For this, mix 1.5 liters of water, 200 g. sugar, 100 g of salt and 2 teaspoons of vinegar essence. Stir well.

Step 3

We mix 1.5 liters of tomato juice, salt, sugar, 3 bay leaves, about 5 peas of allspice, 1.5 teaspoons of vinegar essence. Stir well. This is marinade number 2.

Step 4

Eggplant dice mode. But not very shallow.

Step 5

Bring to the boil Marinade No. 1. In a boiling marinade, dip all the peppers for 1-2 minutes. Then we get out and cool.

Meanwhile, we put chopped eggplant there and boil for 6 minutes. Then we shift to drushlak.

Step 6

Grind the garlic with parsley and add to the eggplant. Mix. We fill the peppers with this mixture and put them in sterilized jars.

Step 7

Now put the marinade number 2 on the fire and bring to a boil. After that, they fill the jars with them.

Step 8

Now put the jars in a pan with water, cover with lids and boil for 15-20 minutes. Then we roll up the banks and everything is as usual.

Peppers stuffed with carrots.

We continue the theme of stuffed peppers with vegetables for the winter. Now we will make not only tasty, but also beautiful. Carrots brighten the stuffed pepper dish.

We will need:

1. 1.5 - 2 kg of bell pepper;
2. 1 kg of carrots;
3. 1 kg of onions;
4. 1 tablespoon of vinegar essence 70% (if using a 2-liter jar);
5. 10 tablespoons of salt;
6. 8 tablespoons of sugar;
7. 1 teaspoon black pepper peas;
8. 3 buds of cloves;
9. 0.5 teaspoon black allspice;
10. 3 bay leaves;
11. 3 - 3.5 liters of homemade tomato juice.

Step 1.

We prepare the pepper and dry it.

Step 2

Meanwhile make homemade tomato juice. To do this, wash the tomatoes well, grind and grind through a sieve. Boil the juice, cook for 20 minutes. Remove the foam. Now season the juice with all the spices except the bay leaf.

Step 3

Chop the onions and carrots and fry separatelyby adding a bay leaf. Then we mix everything, removing the bay leaf and cool.

Step 4

Fill pepper with vegetables. We put it in a large pan, cook for 5-7 minutes.

Step 5

Now again we boil the juice, extract the spices and pour through the sieve over the banks, leaving a little space. Now fill the essence with the top and roll up the lids. Now we cover the jars with a warm blanket and after cooling we put them away for storage.

  Stuffed peppers with apples and cinnamon.

Another unusual recipe. Although we cook stuffed peppers with vegetables for the winter, we couldn’t pass by the side with apples. We really like it. The taste is sweet and spicy. It goes well with the festive table. It is better to make such blanks in small jars.

Ingredients:

1. 5 pieces of red and yellow bell pepper;
2. 1 kg of white, sour apples.

For marinade you need:

1. 0.8 liters of water;
2. 1 teaspoon ground cinnamon;
3. 2 tablespoons of sugar;
4. 1.5 tablespoons of salt;
5. 250 ml of vinegar 6%.

Step 1.

Cook the pepper, and dry everything as usual.

Step 2

We cut the apples in quarters. If they are large, then you can cut into more pieces. Blanch them not at all for long. Then put in pepper. And immediately fill the sterilized jars.

Step 3

We make a marinade, combine the ingredients, boil and pour the vinegar.

Step 4

Fill the jars with marinade and sterilize for 15 minutes.

Step 5

Now roll up the banks and the rest as usual.

So we got stuffed peppers with vegetables for the winter, only instead of vegetables inside - one outside and a sweet filling inside.

Tasty frozen stuffed peppers for the winter.

Stuffed peppers with vegetables for the winter can not only be pickled, but also frozen. A good option. You can freeze in two ways: you can cook stuffed peppers as usual and then freeze, or you can freeze all the ingredients separately.

When you individually freeze all the ingredients, you can safely make other dishes from them, combine various vegetables and so on. Let's consider both options with an example.

Option 1.

• Freeze the whole stuffed peppers. In principle, any stuffed pepper option can be frozen.
• Vegetables do not need to be cooked in advance. But, for example, if you want to cook the stuffing from minced meat with rice, then the rice needs to be boiled in advance. Then mix with minced meat, finely chopped onions, salt and pepper. And just ram the peppers.
• Putting better peppers in bags in the freezer. But not much, it is impossible that they touch each other. If they freeze together, it will be difficult to separate them before cooking.
• Before cooking, do not defrost them. You need to get out of the freezer and into a heated pan. Fried from all sides, you can just boil in the sauce and on the table.

Option 2

• Peppers, carrots, cabbage and eggplant can be frozen individually. You do not need to boil them.
• Be sure to process all vegetables before freezing. It is impossible to process frozen or defrosted them.
• Eggplant can be frozen with plates. And after defrosting, they can be fried. But the golden crust will not work. It’s better to fry them in advance and wrap them in tubes. Before freezing, wet the fat with napkins. Then freeze.
• Cabbage, onions and carrots are chopped finely or grated. If you plan to fry, then it is better to do before freezing. And the fat needs to be removed with napkins or paper towels.
• Each vegetable is best frozen in separate containers or bags. Before cooking, you can combine in different ways.

Unlike pickled peppers, frozen convenience foods cook faster.

Well, we figured out how to cook stuffed peppers with vegetables for the winter with various recipes. Share your impressions in the comments, write reviews on social networks. Enjoy your appetite, see you soon.

Updated: September 17, 2017 by: Subbotina Maria