Pepper stuffed with cabbage and carrots in tomato sauce. Stuffed peppers for the winter, with carrots and cabbage

20.06.2020 Pasta, pasta, dumplings

Many, I think, are tired of banal cucumbers, tomatoes, canned for the winter? If yes, then I propose to remember about such salting as stuffed bell pepper. Now I will provide you with several variations of this bright summer treat.

Delicious recipes for making sweet peppers stuffed with cabbage

Everyone had a feeling when on a dark winter evening they want something summer, unusual. This salad will come to the rescue, as its bright colors will delight the eyes, and the taste will remind of summer, fresh vegetables just brought from the garden. Also, the dish will charge you with its vitamin and mineral composition.

And so that it does not become boring, you can show a little imagination, make each rolled up jar unique in taste.

A simple recipe for winter harvesting

For this salad you need to take:

Sweet (yellow and red) - 12-15 pieces
Hot pepper - 1 pod
White cabbage - 1.5kg
Carrots - 200 grams
Fresh herbs - 1 bunch
Garlic - 3-4 cloves
Sunflower oil (refined or not, it's up to you) - 100 grams
Water - 300-350 milliliters
Vinegar 9% - one hundred milliliters
Salt - 1 tablespoon, flat
Sugar - 1 tablespoon, also without a slide
Allspice - 3-4 peas

Vegetables must be washed and peeled before cooking.

In peppers, you need to carefully cut out the stalk, clean out all the seeds, do not forget about the white pulp on which the seeds are located. Then you need to make the peppercorns softer. We do this by immersing them in boiling water for about 5 minutes. After the specified time, we take it out, let it cool.

Three carrots on a grater, chop the cabbage into thin strips. Chop hot peppers, herbs with garlic until finely crumbled. You can also press the garlic through a garlic press.

All this must be poured with marinade, which is extremely simple to prepare.

Dissolve sugar and salt in water, add vinegar, sunflower oil, mix well. The marinade is ready, we fill the jars with it. It remains only to sterilize everything in boiling water for 20 minutes, previously.

After sterilization, roll jars of peppers under the lids, wrap them in a warm blanket, placing them upside down.

Stuffing with cabbage and carrots

This time we will add minced meat with carrots, because extra vitamin A and carotene will not harm in winter, and adding an appetizing crunch will never hurt.

Medium bell peppers, yellow and red - 15 pieces
White cabbage - 1.5 kg
Carrots - 300 grams
Chile - 1 small
Greens, parsley and dill - 1 medium bunch
Salt - 3 tablespoons
Sugar - 1.5 tablespoons
Vinegar 9% - 50 milliliters
Water - 400 milliliters
Refined sunflower oil - 100 milliliters

We prepare vegetables in the same way as in the first recipe. We soften the peeled peppers in hot water and let it cool down afterwards.

We cut the cabbage as usual, into strips, by the way, you can take her sister, grate the carrots. Chop the herbs with garlic, chop the chili until finely crumbled. Add one third of salt and sugar to vegetables, mix.

Now you can stuff our peppers, put them in a jar.

To prepare the marinade in heated water, dissolve the remaining salt with sugar, add vinegar, sunflower oil. Stir and pour in the appetizer.

Sterilize a jar of peppers in boiling water for about 30 minutes. After sterilization, we seal the jar with a lid, turn it upside down, wrap it in a blanket. By the way, an old down jacket is perfect for the role of a blanket.

Honey recipe

Ingredients:

Bell peppers - 10-12 pieces
White cabbage - 1.5
Carrots - 350 grams
Onion - 2 medium onions
Garlic - 5 large cloves
Parsley - 1 bunch
Honey - 2 tablespoons
Sugar - 4 tablespoons
Salt - 2 tablespoons
Vinegar 9% - 50 milliliters
Allspice - 5-6 peas
Bay leaf - 1 piece

My vegetable, we clean the seeds. Put in boiling water for 5 minutes.

Three carrots on a grater, cut the onion into half rings or feathers. Chop the cabbage into strips. Chop the garlic with parsley. We mix all the vegetables.

Stuff the peppers and put them in a jar. Put allspice, bay leaf between the peppers.

Marinade, in fact, is the chip of this recipe. Dissolve salt with sugar, honey and vinegar in water. You are waiting for the whole thing to boil, pouring jars with it.

Due to the marinade, the blank will acquire a tart spicy taste that will obviously delight you.

Winter harvesting in tomato juice

Ingredients:

Tomatoes - 3 kilograms
Bell peppers - 10 pieces
White cabbage - 1.5 kg
Carrots - 200 grams
Fresh herbs - 1 bunch
Garlic - 3-4 cloves
Salt - 3 tablespoons

We wash the tomatoes, carefully cut the stalk, cut into pieces. Next, you need to pass them through a meat grinder, or wipe them through a sieve. Add salt. Boil the resulting tomato juice for about half an hour. Do not use aluminum dishes, otherwise the juice will give off metal.

My pepper, remove the leg and seeds. We boil for 5 minutes.

Cut the cabbage with carrots into strips. Grind the garlic with herbs until finely crumbled.

Stuff the peppers with chopped vegetables, put them in a jar. Fill everything with boiling tomato juice and roll up the lid. We send to bask in a blanket, having turned the cans upside down beforehand.

With cabbage and apples

Ingredients:

Bell pepper - 15 pieces
Cabbage forks - 600 grams
Apples - 400 grams
Onions - 1 medium onion
Water - 1.5 liters
Vinegar 9% - 150 milliliters
Salt - 4 tablespoons
Sugar - 3 tablespoons
Bay leaf - 1 piece
Dill umbrella - 1 piece

My peppers, we clean them from seeds. We boil them for 20 minutes.

We cut the cabbage into strips, then grind it with salt until a small amount of juice appears. Cut the apples into a medium cube (1.5 by 1.5 centimeters). Cut the onion into feathers. Then we mix everything, we fill it with this mixture.

It remains only to put everything in a jar, fill with marinade. He prepares like all the previous ones. We take the water in which we softened the pepper, add vinegar, sugar and salt to it. Let it simmer for 10 minutes, so that the marinade evaporates a little and thickens. Pour it into jars, roll it well under the lids. As always, turn it upside down, wrap it up warmly.

Recipe without sterilization

There is not always enough time for conservation in the summer. Here recipes come to the rescue in which you can do without lengthy sterilization.

Ingredients:

Sweet pepper - 15 pieces
White cabbage - 1.5 kg
Carrots - 200 grams
Tomato juice - 2 liters
Greens - parsley and dill - 1 bunch each
Vegetable oil - 200 milliliters
Apple cider vinegar - 70 milliliters
Sugar - 3 tablespoons
Salt - 4 tablespoons off the top

We clean the meaty peppers. Boil the juice for about 5 minutes, then let it cool.

Cut the cabbage into strips, squeeze it with salt, add grated carrots, chopped greens. Mix well.

We fill the peppers with our cabbage-carrot mixture, put them in jars.

To prepare the marinade, pour the tomato juice into an enamel pot. We put salt-sugar in it, as well as vinegar. Don't forget about vegetable oil. Boil the juice for half an hour at a low boil.

Fill the vegetables with the resulting tomato mass, roll up the cans, then send them to warm up under the blanket.

When preparing canned stuffed peppers for the winter, always try to choose the brightest possible. This will ensure that you have a bright, summer-rich dish on your table in winter.

These are the recipes I got. I hope you enjoy them. Bon appetit, everyone, bye!

Bell peppers stuffed with cabbage and carrots is a preparation without which not a single family celebration can do for me! The fact is that pepper with vegetables turns out to be juicy, crunchy, surprisingly tasty. Well, behind the marinade there is a line of people who want to try it, it is so delicious!

I think that you do not need to persuade you to cook such a pepper stuffed with cabbage and carrots for the winter. Today I will share my version of this blank. The calculation is based on 1 kg of bell pepper. Bulgarian peppers can be taken in different colors, but the size of the peppers should be small so that they fit freely in the jar.

Since I do not tamp the peppers, voids form in the jar, I sometimes add a little small tomatoes or cherry tomatoes as an interlayer, they salty very well in this marinade and look appetizing on a plate with peppers. Tomatoes - optional!

We will prepare products according to the list.

We free the white cabbage from the top sheets and chop it very finely on a shredder.

Rub the carrots on a coarse grater.

We mix the carrots with cabbage, throw a pinch of salt to them and grind the vegetables well with our hands so that they become softer and let some juice flow.

My Bulgarian peppers, cut off the stalk, remove the seed box.

We fill the peppers with the filling very tightly.

Put the peppers stuffed with cabbage and carrots in a saucepan or glass container.

Now let's prepare the marinade. To do this, put sugar, salt, bay leaves, sweet peas in a saucepan.

Pour vinegar and vegetable oil into the marinade.

Last but not least, add water. We put the saucepan with the marinade on the fire and let the marinade boil.

Fill the stuffed peppers with marinade.

We put oppression on the peppers. Let the marinade cool down and then send our structure to the refrigerator for 2 days.

Two days later, we transfer the bell peppers stuffed with cabbage and carrots to sterilized jars. Better to put them in several rows. I have rows of peppers lined with cherry tomatoes. Fill the jars with marinade from the mold.

Put a small rag on the bottom of the pan, put the jar on the rag and pour water into the pan along the "shoulders" of the jar. We put the pan on fire. We sterilize each jar 15 minutes after boiling water. Then we roll up the jars with sterilized lids. We turn the jars upside down, cover with a blanket and leave to cool completely, then transfer the jars of pepper to the storage room.

Bell peppers stuffed with cabbage and carrots are ready for the winter!

And in winter, open a jar of stuffed pepper and enjoy!

This is delicious! Help yourself! Better cook it yourself !!

Most often, recipes for peppers stuffed with cabbage are nevertheless associated with preparations for the winter. For this, large, juicy peppers of different colors and white cabbage are taken. Other than that, only spices, garlic, salt and vinegar are used. In principle, even carrots are not required, although they can also be added by mixing with cabbage.

The five most commonly used ingredients in cabbage stuffed peppers recipes are:

Before filling, the bell pepper is blanched in water for some time - this makes it softer, which reduces the risk of breaking. It is important not to overexpose it, otherwise it will crack in unnecessary places. Cabbage can also be blanched or used raw, depending on each recipe. If you want to add more of it, it is better to mash it with your hands, sprinkle it with table salt.

Then the peppers are simply placed in three-liter jars tightly to each other and filling up. In between, spread bay leaves, peppercorns, garlic. And poured with hot marinade.

Five quickest recipes for peppers stuffed with cabbage:

There is a recipe for cooking in a large saucepan. In this case, carrots and onions are partially stewed. Then it is mixed with chopped cabbage. And stuff the peppers peeled from seeds. All are laid out in a suitable enamel bowl. Cover with a plate or wooden board. And they install the load. Vegetables will juice quickly. And it will be possible to take the first sample in a few days.

For the dish, you can prepare a richer and richer filling. For example, mix chopped cabbage with carrots, onions, boiled rice. The same is prepared for a hot second. In this case, vegetables must be stewed or fried. Separately prepare the sauce with sour cream, cream, milk, broth or water.

I always close the peppers stuffed with cabbage and carrots in jars for the winter, my recipes, you will simply lick your fingers, are very tasty. An excellent appetizer both on a holiday and for every day. Prepare the stuffed vegetables, the recipes for which I will share.

Pepper stuffed with cabbage and carrots for the winter without sterilization

First, I will share a simple recipe for peppers stuffed with cabbage and carrots, which I cook for the winter without sterilization.

You need to take:

3 kilograms of medium pepper
5 kilograms of cabbage
kilogram of juicy carrots
head of garlic
small pod of hot pepper
30 grams of salt and sugar
half a faceted glass of sunflower oil
faceted glass of vinegar
litere of water

A simple recipe for cooking:

I make this blank in one liter cans. It is possible in others, but for our family such a volume is more suitable. The container must be clean and dry.

We free the fruits from seeds. Blanch for five minutes. While the fruits are cooling, we prepare the filling. Finely chop the cabbage. Mix with grated carrots, chopped hot peppers and garlic.

Stuff the cooled fruits with a vegetable mixture, put them tightly in a glass container.

We boil water with sugar and salt, fill in prepared vegetables, warm up for half an hour. This is done in order to close the workpiece without sterilization.

Boil the drained brine, pour oil, let it boil. After adding vinegar, pour the fruits stuffed with cabbage and carrots.

We seal up. We cover for a day.

Stuffed peppers with cabbage in honey filling

For the winter, I close the stuffed peppers in honey filling, stuffed with cabbage. The workpiece is tasty, more sweet than salty and sour. Just lick your fingers.

Ingredients for honey preparation:

2 kilograms of small sweet pepper
3 kilograms of white cabbage
1 large carrot
2 medium onions
small head of garlic
a bunch of parsley

For pouring 4 liters of workpiece:

liter of purified water
a glass of fine sugar
2 faceted glasses of vinegar
2 faceted shots of butter
2 tablespoons honey
a tablespoon with a small slide of salt

How to prepare canned peppers:

We clean the fruits of seeds, boil for three minutes, let cool. Rub the carrots, chop the onion and cabbage, squeeze the garlic, chop the greens.

Gently mix the prepared vegetables, adding a little salt.

Fill the cooled fruits with minced vegetables. We put it in a sterile liter container.

Fill with boiling brine. We sterilize the vegetables in the marinade for ten minutes. We screw it up. Air cooling.

After cooling, the seaming is stored in the cellar.

Ratunda stuffed with carrots and onions in tomato sauce

Many housewives often store stuffed vegetables with various fillings and fillings for future use. And I want to propose to prepare ratunda with carrots and onions in tomato sauce for the winter.

We take the following products:

1.5 kilograms of roundunda pepper
800 grams of juicy carrots
400 grams of onion
faceted glass of butter
half a dessert spoon of salt
coffee spoon of pepper

For filling you will need:

150 grams of tomato paste
1.4 liters of purified water
half a faceted glass of sugar
40 grams of table salt
half a faceted glass of vinegar
6 allspice peas

How to cook at home:

Chop the onion finely. In a large frying pan, heat the oil, add the onion.

While the vegetable is cooking, rub the carrots coarsely. Then we send it to the pan, sprinkle with salt and pepper.

Stir, cover, simmer until tender.

We free the ratunda from seeds, blanch for two minutes, cool. We start with chilled vegetables, put in a glass container.

Dilute the tomato paste with water, add salt, sugar, pepper. Cook for two minutes at a low boil. Pour the stuffed vegetables with boiling marinade.

Sterilize jars of vegetables for forty minutes. Then pour a tablespoon of vinegar into each liter jar. We tighten it hermetically.

Stuffed peppers with minced meat and rice in the freezer

Now I will tell you how to freeze stuffed paprika for the winter in reserve at home.

Required components:

10 medium bell peppers
a pound of minced meat
400 grams of rice
2 large Crimean bulbs
one large carrot
a tablespoon of rock salt
coffee spoon pepper

My sweet pepper, dry it. We remove the seeds.

Boil rice in salted water until half cooked.

Cut the onion into small cubes, three carrots.

We send the vegetables to the minced meat, stir in the cooled rice. Sprinkle the filling with salt and pepper. Mix again.

We stuff the fruits with prepared minced meat.

How does the freezing take place:

Put the stuffed vegetables on a serving board or on a cutting board. We put it in the freezer for an hour and a half.

We pack frozen fruits in special dense bags or containers.

Vegetables with minced meat and rice can be stored in the freezer for up to six months.

On a note! If you add fried vegetables to the minced meat, the shelf life is reduced to three months.

I suggest watching a video recipe for preparing stuffed peppers for the winter with vegetables.

Bell peppers stuffed with vegetables in cans like in a store

Try making a canned snack like a grocery store - funky taste from the past. If someone hasn't tried this appetizer, I'm sure you will love it.

4 kilograms of pepper
3 kilograms of sweet carrots
2 kilograms of small onions
kilogram of parsnip
a large bunch of parsley
liter of tomato sauce
2 tablespoons without top sugar
a full tablespoon of salt
coffee spoon of pepper

How to preserve:

Boil the peeled fruits for a couple of minutes, dry.

Rub the carrots and parsnip root, cut the onion in half rings.

Lightly fry the vegetables. After cooling, add finely chopped parsley, salt at your discretion, ground pepper.

Fill the fruits with the resulting filling, put them in jars.

Dissolve salt and sugar in the sauce, fill jars of vegetables with it. We sterilize for about an hour. We seal up.

Recipe for stuffed peppers with vegetables like "Globus"

Of the many recipes I want to highlight with vegetables, like a "globe". The product is unusually tasty, aromatic and cooked without vinegar.

We take the following products:

3 kilograms of small pepper
2 kilograms of Crimean onion
3 kilograms of juicy carrots
a kilogram of ripe tomato
head of garlic
60 grams of tomato paste
not a full glass of vegetable oil
a tablespoon with a top of sugar
a tablespoon of fine salt

How to roll up:

Immerse fruits without seeds in boiling water for three minutes. To glass the liquid, the vegetables need to be laid out on a kitchen napkin.

Fry the finely chopped onions, grated carrots, diced tomatoes in turn with tomato paste and garlic. Combine fried vegetables with stewed tomatoes.

Season the mixture with salt and sugar. Stuff the peppers with this filling.

Place the fruits in a glass container, pour in a tablespoon of oil. Sterilize the curls for forty minutes. Twist.

The Globe snack is ready.

How to roll up Moldavian stuffed peppers

It will take several days to prepare a Moldavian snack, but the result is worth it.

Products used:

5 kilograms of pepper
kilogram of onion
3 kilograms of dense cabbage
kilogram of juicy carrots
faceted glass of butter
170 grams of salt

How to do:

To prepare the filling, we need to stew the onion rings in a pan until transparent. Then add coarsely grated carrots, after two minutes chopped cabbage. Salt the mixture, stir.

While the vegetable mass is cooling, you need to peel the bell pepper from the seeds, and blanch it for four minutes.

Stuff the prepared pepper with vegetables, place it in a suitable dish, set the oppression. The appetizer should be marinated for four days.

Put the slightly fermented pepper in jars, sterilize. We seal. After cooling down, the conservation is stored in the basement.

Miracle pepper

Another delicious pickled peppers recipe.

Products:

5 pieces of pepper
3 small blue
a small bunch of dill and parsley
large head of garlic
3 allspice peas, 1 lavrushka per liter jar

50 grams of sugar
15 grams of salt
half a glass of water
25 ml vinegar

Recipe:

Boil the peeled peppers for five minutes, cool. Cut the peeled blue ones along with thin strips. Fry lightly, adding a little salt. Put chopped greens with garlic on the fried eggplants, roll up the rolls, with which we stuff the cooled fruits.

Put spices at the bottom of the glass container, put the stuffed fruits. Fill with boiled marinade. We sterilize forty minutes. We seal.

Be sure to try to prepare pepper stuffed with cabbage and carrots in jars for the winter according to these recipes, you just lick your fingers.

Everyone will definitely like this appetizer.

The best recipes will come in handy for next year.

For the winter, it is worth preparing peppers stuffed with cabbage, since this dish can provide full protection of the body from viruses and infections. Novice cooks will have to put in a little effort, but the end result will delight you.

Pepper stuffed with fresh cabbage for the winter without additional sterilization

Often, home preservation lovers are intimidated by the long preparation stage, which includes sterilizing the cans. However, if from all the recipes for peppers stuffed with white cabbage you choose this one for the winter, the process of harvesting vegetables will be quick and simple.

Ingredients:

salt, black peppercorns - to taste;
Bulgarian pepper - 3.5 kg;
carrots - 2 pcs. large size;
dill and parsley - 0.5 bunch each;
sunflower oil - 3 tbsp. spoons;
onions - 1.2 kg;
white cabbage - 3 kg.

Preparation

Wash the peppers and clean their insides, then put them in a separate container, pour a little boiling water into it and leave to stand for a minute under a closed lid. Then drain the water. Cut the cabbage into thin strips and the carrots and onions into small cubes. You can also grate the carrots using a coarse grater.

Put the onion in a well-heated cauldron with sunflower oil, stew for a minute until it acquires a transparent shade and add the carrots. Vegetables should be simmered under a tightly closed lid until they become soft. Salt the cabbage at the same time and remember it a little with your hands so that it sips a little juice. Then add the carrot-onion mixture, stir everything well, add finely chopped greens, a little laurel and black pepper. Mix thoroughly again and start stuffing the peppers with this mass, trying to tamp the filling well.

Put the ready-made peppers in a large container, fill with cabbage juice, close the lid and move to a place with a low temperature for three days, after placing oppression on it. After that, transfer the vegetables to jars, fill with the released brine and transfer to the refrigerator.

Pepper with cabbage for the winter stuffed with vegetables and honey

Ingredients:

sugar - 2 tbsp. spoons;
vinegar - 65 ml;
white cabbage - 1.7 kg;
salt - 1 tbsp. a spoon;
onions - 450 g;
carrots - 600 g;
Bulgarian pepper - 3 kg;
- 1 teaspoon for each pepper.

Preparation

Rinse the peppers and carefully remove the entrails and stalks. Transfer them to a saucepan, pour in enough water so that it completely covers the peppercorns, wait for a boil and boil for a couple of minutes, tightening the fire a little. Cool vegetables by immersing them in cool water and letting dry.

Chop the onions, cabbage and carrots as finely as possible, lightly salt and remember the mixture well to achieve juicing. Fill the peppers as tightly as possible with this filling. For this, the vegetables are pressed down with a spoon. When the peppercorn is almost full, add the honey and place the peppers in clean and dried jars. Dissolve vinegar, granulated sugar and salt in a liter of water and pour the contents of the jars with this marinade. Then close the jars with well-fitting lids and sterilize in a saucepan for about 10 minutes. Now all that remains is to roll them up.

Peppers stuffed with cabbage in homemade marinade

Ingredients:

bitter pepper - 1.5 pcs.;
water - 1 l;
white cabbage - 3.5 kg;
carrots - 3 pcs.;
sunflower oil - 0.75 cups;
dill and parsley - 1 bunch each;
bell pepper - 35-40 pcs.;
sugar - 1 tbsp. a spoon;
garlic - 12 teeth;
salt - 2 tbsp. spoons;
vinegar 9% - 0.5 cups.

Preparation

Wash the bell peppers, scrape the seeds out of them, and immerse them in boiling water for about 5 minutes. Then set it aside to cool. Chop the cabbage into thin strips, grate the carrots with a coarse grater, chop the garlic, herbs and hot pepper very finely. Mix all the vegetables thoroughly, salt and start stuffing the peppers with this filling, which must then be put in jars. To prepare the marinade, salt and granulated sugar are dissolved in water, and vinegar and a little sunflower oil are also added.

Pour the marinade over the peppers in the jars, cover them with airtight lids and sterilize in freshly boiled water for about 20 minutes. Then roll up and place strictly upside down. You can turn them back only after they have completely cooled down.

Stuffed peppers are prepared in different ways with the addition of all kinds of fruits, honey and spices. Pepper stuffed with cabbage and carrots for the winter is a wonderful independent dish. The vegetables included in it contain B vitamins, which are indispensable for maintaining high energy levels, eliminating depression and getting rid of sleepless nights. These products are useful in any form: both boiled and raw. Therefore, if we cook pickles, we will get not only pleasure from eating, but also a lot of nutrients for our body.

Stuffed peppers cooked according to this recipe for the winter turns out to be really tasty, nutritious and aromatic. Housewives have been using this method of preparation for winter preparations for more than a dozen years.

Components:

Peppers - 35-40 pieces;
Cabbage - 5 kg;
Carrots (medium) - 3-5 pieces;
Garlic - 10-12 cloves;
Bitter pepper - 1 pod;
Sakh. sand - 1.5 tbsp. l .;
Salt - 1 tbsp. l .;
Odorless oils - 120 ml;
Vinegar, 9% - 100 ml;
Purified water - 1 liter.

Manufacturing technology:

Boil the peppers for 5 minutes. Cool down.
Grate the carrots on a medium grater.
Finely chop the garlic and hot pepper.
Chop the cabbage or cut into thin strips.
Mix the prepared foods gently.
Fill the peppers with assorted vegetables, ramming, and put in jars.

Brine preparation:

Put all the other ingredients according to the recipe in the water.
Pour the cooked peppers in containers with hot brine.
Sterilize for 20 minutes (1 liter jars).
Tighten the lids, cover with a blanket and wait until it cools completely.

With honey

For the winter, pepper stuffed with cabbage with honey, cooks quickly and turns out to be very tasty. Honey gives the preparation a spicy taste and aroma. The list of ingredients in this recipe is for one three-liter can.

Components

Sweet pepper - 8-10 pieces;
Cabbage - 0.6 kg;
Carrots - 2 pieces;
Bow - 1 head (large);
Garlic - 5-6 teeth;
Sugar - 2 tbsp. l .;
Water - 1.5 l;
Vinegar, 9% - 50 ml;
Parsley - 1 bunch (small);
Honey - 2 tbsp. l .;
Condiments: black peppercorns, mustard seeds, laurel leaf (to taste);
Salt - 1 tbsp. l.

Cooking method:

Boil the pepper for 5 minutes.
Cut vegetables into strips, chop herbs and garlic, mix.
Fill the pepper with the vegetable mixture and put it in a sterilized container.
Cook the marinade from seasonings, sugar, salt and vinegar with honey.
Fill the jar with marinade and sterilize for 30 minutes.
Tighten with a tin lid, wrap and cool.

With tomato juice without sterilization

Peppers stuffed with cabbage can be poured not only with a standard marinade, but also with tomato juice. This makes the workpiece even tastier and healthier. Try it, you will definitely like it!

Ingredients:

Peppers - 3 kg;
Cabbage - 3 kg;
Tomato juice - 2 liters (better than freshly squeezed from ripe tomatoes);
Lean oils - 250-300 ml;
Carrots - 5 pcs.;
Vinegar, 9% - 150 ml;
Rock salt - 3 tbsp. l .;
Sakh. sand - 100-150 g;
Herbs and spices (to taste).

Step-by-step instruction:

Apples recipe

Peppers stuffed with cabbage and carrots for the winter may contain other ingredients. For example, apples added to a vegetable mix give the pickle its unique flavor and aroma. To make the workpiece look bright on the table, it is better to use peppers of different colors.

Grocery list:

Peppers - 1.4 kg;
Carrots - 1 kg;
Apples - 500 g;
Cabbage - 1 kg;
Bulb onion - 200 g;
Water - 1.5 l;
Vinegar, 9% - 100 ml.;
Sugar - 3 tbsp. l .;
Rock salt - 1 tbsp l .;
Dill, laurel leaves - to taste.

Recipe:

Blanch the peppers for 5 minutes. Cool down.
Cut carrots, cabbage and apples into arbitrary pieces.
Fill the peppers with assorted vegetables and place in prepared containers.
Boil water. Pour it into containers with stuffed peppers. Wait for the cans to cool.
Pour the water into a deep saucepan and add the rest of the ingredients according to the recipe. Boil. Pour in a second time. Seal with metal lids.
Turn over and cover with a warm blanket. Cool down.

Spicy and aromatic

This stuffed peppers with vegetables are prepared for the winter by those housewives whose family and friends prefer hot snacks, even to a small extent "vigorous". If you like softer pickles, don't use this recipe. It should also not be given to young children and people whose stomachs cannot stand spicy foods.

Products:

Sweet pepper - 40-45 pieces (choose equally);
Cabbage - 4 kg;
Carrots - 6-7 pieces;
Garlic - 15 cloves;
Chili peppers - 3 pieces;
Greens: celery, parsley - to taste;
Horseradish root - 1 pc. (about 150 g);
Sugar - 1 tbsp. l .;
Rock salt - 1 tbsp l.

For brine:

Granulated sugar - 3 tbsp. l .;
Vinegar, 9% - 50 ml;
Water - 1.6 l;
Ground black pepper - 1 tablespoon;
Vegetable oil - 200 ml;
Salt - 3 tbsp. l.

Cooking process:

Steam the peppers in a water bath for 10 minutes.
Cut carrots and cabbage into strips.
Finely chop the greens with a knife.
Chop horseradish root, chili and garlic on a grater or in a meat grinder.
Combine the entire filling, add sugar and salt, and then mix gently.
Fill the peppers with the vegetable mixture and place in sterile jars.
Dissolve all marinade products in boiling water and bring to a boil.
Pour the brine into containers. Cover with lids. Sterilize for 25 minutes (1 liter container).
Cover the overturned jars with a warm blanket. Leave to cool completely.

Under oppression

Unfortunately, this pepper stuffed with cabbage for the winter does not cook as quickly as the ones presented above. But on the other hand, it acquires its own special aroma and taste. If you are not too lazy to spend several days on canning, be sure to try making pickles according to this recipe.

Ingredients:

Peppers - 1 kg;
Carrots - 3 pcs.;
Cabbage - 400 g;
Rock salt - 1 tbsp l.

Brine components:

Vinegar, 9% - 50 g;
Water - 1 l;
Sakh. sand - 2 tbsp. l .;
Rock salt - 2 tbsp l .;
Odorless oils - 100 ml;
Allspice - 3-4 pcs.;
Laurel leaves - 2 pcs.

Manufacturing technology:

Boil the pepper for 4-5 minutes.
Finely chop the carrots and cabbage. Salt, mix gently;
Fill the pepper tightly with the vegetable filling and put in a deep saucepan;
Boil the brine in another vessel. To do this, add all the ingredients according to the recipe for the brine into a container with water. Pour vinegar last. The brine should boil.
Pour vegetables with brine and put pressure on. Leave on the table for several days, until completely sour.
After three to four days, decompose the contents into containers. Boil the brine and pour over the jars.
Sterilize for 15 minutes (1 L jar). Cork and cool under a blanket.

In romanian

Peppers stuffed in Romanian have a very original taste. Of course, the recipe will take a little tinkering. But believe me, it's worth it. The pickle turns out to be simply incomparable. In addition, it is absorbed better by the body.

Pickle products:

Peppers - 3 kg;
Cabbage - 5 kg;
Carrots - 1 kg;
Onion - 1 kg;
Odorless oils - 250 g;
Salt - 150 g.

Completing of the work:

Boil the peppers for 4-5 minutes.
Cut onions, cabbage and carrots into strips and simmer in a skillet in vegetable oil. Stew should not be long, until half cooked.
Salt the filling and fill the pepper with it.
Place the stuffed peppers tightly in a wide container.
Deliver the load and leave it for 3 days.
Put in jars, pour over the released juice and sterilize for 25 minutes (containers with a volume of 1 liter).
Cork, cover with a warm blanket. Wait for cooling.

Stuffed peppers with rice

This is a recipe from the "open-warm-eat" category. It is very convenient to make such preparations if there are schoolchildren in the house who are able to warm up food for themselves after school. But unlike the classic recipe, white cabbage is present here. It reduces the calorie content of the dish and saturates the preparation with useful microelements and vitamins.

Components:

Bell peppers - 8 pcs. (large);
White cabbage - 500 g;
Raw rice - 130 g;
Onions - 2 pcs. (large);
Carrots - 5 pcs. (medium);
Sakh. sand - 1 tbsp. l .;
Garlic - 2 cloves;
Lean oils - 50 ml;
Tomato juice - 250 ml;
Salt - 1 tbsp. l.

Step-by-step instruction:

Blanch the peppers for 4 minutes.
Chop carrots, onions, cabbage.
In a saucepan, simmer all vegetables and raw rice in boiling oil.
Fill the peppers with the mixture, but do not tamp tightly, there should be a place of about 1-1.5 cm on top.
Pour in hot salted water and boil for 15 minutes.
Transfer to jars, add boiled tomato juice and sterilize for 35 minutes.
Cork, wrap up and allow to cool.

If you are going to cook peppers stuffed with cabbage and carrots for the winter for the first time, be sure to listen to useful advice from experienced housewives:

Peppers for stuffing are best chosen with walls of medium fleshiness. Thin-walled ones will creep in before you finish cooking, and fleshy ones won't allow you to place a lot of filling.
Choose juicy and tender carrots for blanks. Lignified root vegetables in pickles acquire the taste of planed chips.
Cabbage should also be juicy and sweet. It is advisable to choose mid-season varieties with a delicate texture for blanks with vinegar.

We also recommend that you watch the video recipes presented in this article. Some ingredients, their quantity and even how they are cooked in them differ from the printed versions. After all, the taste and color, as they say ... In general, choose your recipe!

And finally, I would like to add that according to any of the recipes presented above, yummy is obtained. But you still, before preparing a huge batch of stuffed peppers, be sure to cook a little for a test. What if you think that there is not enough salt? Or maybe you would like to make a sweeter or sour preparation? In general, experiment and share your results in the comments!

I have always wondered how people harvest such a beautiful pepper stuffed with cabbage and carrots for the winter. Do cans really stand in a regular closet? It turned out that yes. No problem. Everything is solved by ordinary sterilization. Warm up the jars with ready-made stuffed cabbage and carrots with peppers for 20 minutes in boiling water - and that's it, you can surprise the guests who come in the middle of winter. The marinade is made on apple cider vinegar with the addition of vegetable oil, which makes the preparation soft in taste.

Ingredients:

bell pepper - 7-8 pieces of medium size
cabbage - 1 small head of cabbage
carrots - 1 piece
hot pepper - ½ pod
garlic - 3-4 cloves
parsley - sprig
dill - twig
cumin - a pinch
bay leaf 2 pcs. per can
salt 1 tbsp. l.
sugar 1 cup
apple cider vinegar 1 cup
water 1 l
refined oil 100 ml

How to prepare stuffed peppers with cabbage and carrots for the winter

For this blank, choose a medium-sized bell pepper. If you take a multi-colored bell pepper, the appetizer will look bright and appetizing on the table. Seed out the peppers.

Transfer the pepper to a saucepan with boiling water, boil for 2 minutes (this process is called blanching - this will soften the pepper and will be easier to stuff with cabbage and fit into jars). Then remove the saucepan from the heat and remove the pepper.

Chop the cabbage into thin strips and place in a large bowl. Sprinkle salt (2 tsp) on top and carefully remember the cabbage with your hands.

In the meantime, peel the carrots and chop thinly, or chop on a grater. Add carrots to a bowl of cabbage and add finely chopped parsley and dill there. You can also add a few sliced tomatoes. Stir the vegetables and let sit for 15 minutes.

Peel the garlic and chop it coarsely, add it piece by piece to each peppercorn. Use hot peppers to taste. Fill the peppers tightly with the resulting cabbage salad.

Fill the pre-washed and sterilized jars with stuffed pepper. You can stick a bay leaf around the edges.

Prepare a marinade for which, per liter of water, take 1 tablespoon of salt, 1 glass of sugar, a glass of apple cider vinegar, and 100 ml of refined oil. Boil the marinade and add a pinch of cumin.

Pour the marinade over the jars of stuffed peppers and sterilize them in a saucepan of water for 20 minutes. Roll up the lids and turn over the cans, throw a thick towel on top and leave for a day until it cools completely.

Such a blank is stored in the pantry.

Bell pepper is a healthy and beautiful vegetable. He himself can embellish any table, or they can diversify the menu. It is noteworthy that it can be consumed not only raw. Various preparations for the winter are made with it, including stuffing.

Stuffed bell peppers for the winter are prepared in a variety of ways: with carrots, cabbage, marinated, with and without sterilization. Consider various options for this delicious preparation, which brings back memories of the summer and contains many useful vitamins and minerals.

Pepper stuffed with cabbage marinated for the winter

You will need (for 10 servings):

Cook like this

Peel the peppers finely chop the cabbage... Boil water, put pepper in it and blanch for 10 minutes. Cool down. Trying not to damage the vegetables, stuff them with cabbage, crushing it a little. Place vertically in prepared jars.

Prepare the marinade: pour water into the container, add to it all the spices and herbs necessary for the recipe. Boil. Pour the filled jars with the resulting marinade.

Now you need to put the containers with vegetables on sterilization for 20 minutes.

Close the jars with lids, cover with a warm fur coat, but do not turn over and let them stand, cool.

Pepper stuffed with cabbage for the winter recipe with carrots

The following ingredients are required:

Peel the pepper dip in boiling water and stand for 5 minutes. Place the peppers on a plate and let cool. Peel and grate the carrots. Cut the cabbage into thin strips. Chop greens, garlic and hot peppers. Salt prepared carrots and cabbage, mix. Fill the peppercorns with the vegetable mixture and put them in jars, on the bottom of which put the peppercorns.

Prepare the marinade: pour water into a container, add all the spices and herbs. To mix everything. Pour vegetables with this liquid. Now put on sterilization for 20 minutes.

Then everything is as usual: close with lids, turn upside down and cover with warm clothes.

Pepper stuffed with cabbage and carrots, in tomato juice for the winter

You need to take:

3 kg of tomatoes;
10 Bulgarian peppercorns;
cabbage - half a kilo;
carrots - 0.2 kg;
a bunch of greens;
3 to 4 cloves of garlic;
salt - 3 tbsp.

The first step is to prepare the tomatoes: rinse, cut arbitrarily... Pass through a meat grinder. Add salt to them. The resulting tomato juice must be boiled for 30 minutes. Now peel the vegetables for stuffing, blanch for 5 minutes. Chop the carrots and cabbage into strips. Chop the garlic and herbs.

Stuff the sweet peppers with the vegetable mixture and transfer to the jars. Pour over boiling tomato juice, close the lids. Put the workpiece upside down, covered with a warm blanket.

Bell peppers stuffed with cabbage and carrots in tomato sauce

Necessary:

three kilograms of sweet peppers;
three kilograms of cabbage;
carrots (large) - 2 pcs;
salt - 4.5 tbsp;
tomato juice - 2 l;
vinegar (9%) - 150 ml;
lean oil - 0.4 l;
sugar - 0.2 kg.

Chop cabbage and carrots. Mix vegetables, salt to taste. Stuff the peeled peppers with vegetables. Separately fill with tomatoes... Pour the juice into a container, add all the spices and herbs to it. And put it to boil. Take a separate dish, put the stuffed vegetables in it, add hot pouring to them and boil everything together, reduce the heat and simmer for 30 minutes.

Prepare jars. In them shift stuffed vegetables... It is not necessary to tamp it tightly, the remaining free space is poured with fill. Roll up the containers, wrap them in warm clothes and let them cool down.

Not everyone has the time to fully engage in conservation. In this case, recipes without sterilization will help out.

Stuffed peppers without sterilization recipe for the winter

Necessary:

15 sweet peppers;
a pound of cabbage;
carrots - 0.2 kg;
tomato juice - a couple of liters;
parsley, dill, one bunch of each is enough;
vegetable oil - 0.2 l;
apple cider vinegar - 70 ml;
sugar and salt in 3 and 4 tablespoons, respectively.

Wash peppers, peel, hold in boiling water for 5 minutes and cool. Chop the cabbage into strips, rub it with salt and squeeze. Add grated carrots, chopped greens to it and mix. Fill the peppers with the vegetable mixture and place them in containers.

Make a marinade: take an enamel pot, pour the juice into it. Add all the spices and herbs. Boil the marinade over low heat for 30 minutes. Add the marinade to the vegetables, roll up the jars and place them under the blanket.

Another recipe without sterilization.

Recipe "Moldavian"

Necessary:

sweet peppers - 5 kg;
cabbage - 3 kg;
carrots and onions one kilogram each;
vegetable oil - 300 ml;
salt - 170 g.

Peel the peppercorns, pour boiling water over them and blanch for 4 minutes. Take out the vegetables, let the water drain. Take a heat-resistant dish, pour oil into it, heat and put onions and carrots to it, salt. Simmer vegetables until tender. Add chopped cabbage to them.

Now you can start stuffing. Thereafter stack stuffed vegetables into the container tightly to each other. Cover with a plate, place the load on top. The vegetables will start up their own juice and in a few days the harvest will be ready. You can also roll it up for the winter.

As you can see recipes for preparations for the winter of this delicious and healthy vegetable can be varied. Other ingredients are often added: apples, honey, rice.

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.

The harvesting of vegetables continues until late autumn, of course, everyone has to work hard. The question often arises, they say, how to maintain a good harvest of Bulgarian, sweet pepper. One option is to stuff and roll up in jars. It turns out a good homemade semi-finished product with preserved vitamins.

Preparation before harvesting for the winter.

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

Of course, keeping sweet peppers fresh throughout the winter is difficult only if they are frozen. But it is not always possible to freeze, so the most common type of preservation for the winter is: stuffed peppers with vegetables in jars for the winter.

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 exactly on the day of harvest... If this is not possible, then you need to choose the freshest and most meaty. If you buy them, then carefully select each fruit.
Best for stuffing suitable red peppers... They are more meaty and juicy. Although there are different varieties, there are also greens that are very juicy.
When choosing a pepper, pay attention to sizes and grades... You need to choose medium, meaty, which will go well into the jar. And it is best to marinate multi-colored, but one variety in a jar. So they will marinate evenly.
All peppers should be no visible damage.
Peppers and other vegetables must be well rinsed, cleaned and dried... This will prevent the vegetables from becoming watery. Be sure to dry.

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

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

Stuff the pepper with cabbage.

Stuffed with cabbage

Everyone in our family loves cabbage, so we always do something with cabbage for the winter. One of the options is stuffed peppers with vegetables for the winter, in this case the vegetable is cabbage. This type of preparation is perfect as an appetizer or as a side dish. A delicious meal for your family can be prepared effortlessly and quickly.

And so let's get started we need:

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

For the marinade:

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

Step 1.

First cooking pepper as described above. In the meantime, the pepper dries up, cook the cabbage.

Step 2.

We wash and clean the cabbage with carrots. In this recipe, it is best to cut them into a thin salt shaker. But ideal if grated for Korean carrots. This way, the taste is better preserved and the appearance becomes better.

Mix the carrots and cabbage.

Step 3.

Now neatly without damaging pepper, fill its cavity with a mixture of carrots and cabbage. You need to stuff tightly without damaging the pepper. Stacking stuffed peppers on its side in a saucepan.

Step 4.

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

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

Step 5.

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

Is the "Globe" the same from the Soviet times or according to the modern one?

Once our 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 was very familiar, even from Soviet times.

Well, then we rummaged through the Internet and it turned out to be a recipe for stuffed store-bought 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 according to Soviet times, try it, lick your fingers.

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

Ingredients:

sweet bell pepper;
8 parts carrots;
1 part onion;
1 part parsnip
vegetable oil;
greenery;
salt.

For 1 liter of sauce:

tomato sauce (1 liter);
50 gr. Sahara;
30 gr. salt;
ground pepper (you can mix different peppers, all to taste).

Step 1.

Peel the peppers, rinse and blanch in boiling water for 3-4 minutes. While it is drying, we go further.

Step 2.

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

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

Step 3.

Now stuffing peppers... Tight, but very gentle so as not to break the pepper.

Step 4.

Now in a different dish making sauce... We mix tomato sauce, salt and sugar, and also season with ground pepper to taste (we use a mixture). Mix everything thoroughly.

Step 5.

Put the pepper in sterilized jars and fill with the sauce... Now we put on a boil. For 0.5 liter cans - boil for 70 minutes. For cans 1 liter - boil for an hour and 20 minutes.

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

Stuffed honey peppers for the winter.

honey filling

Stuffed peppers with vegetables for the winter is a common thing, but you can also add honey with vegetables. The taste is simple ... In short, jars of such pepper go away even before the snow falls)))) Garlic marinade, sweet and sour filling, just awesome stuffed peppers. Be sure to try this recipe.

Honey is best, whenever possible, to take Linden from acacia. It has the best pronounced taste and color.

Ingredients:

Bulgarian pepper - 12-15 pieces;
2 heads of garlic (large);
600 gr. cabbage;
300 gr. carrots;
1 liter of water;
200 - 250 gr. Sahara;
20 grams of salt
20 ml vinegar 9%;
0.5 teaspoon of honey (put in each pod).

Step 1.

Blanch the peppers and dry.

Step 2.

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

Step 3.

Cut the garlic into rings.

Step 4.

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

Step 5.

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

Step 6.

We sterilize for 35 minutes. Then we roll up and everything is as usual.

The brine becomes cloudy over time. This is fine. These jars will last all year long in a cool, dark place.

Stuff with eggplants in tomato juice.

peppers stuffed with eggplant with tomato juice

Now we will consider stuffed peppers with vegetables for the winter, where the vegetable will be eggplant in tomato juice. It is better to select the ratio of vegetables yourself. We need:

bell pepper;
400 grams of sugar;
about 200 gr. salt;
70% vinegar essence;
lemon juice (squeezed from 1 lemon);
a few peas of allspice;
1.5 liters of water;
1.5 liters of tomato juice;
Bay leaf;
garlic and parsley.

Step 1.

Cooking the peppers and leaving them to dry.

Step 2.

It is necessary to prepare the marinade number 1. To do this, mix 1.5 liters of water, 200 gr. sugar, 100 grams of salt and 2 teaspoons of vinegar essence. Stir well.

Step 3.

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

Step 4.

Eggplant diced mode. But not too shallow.

Step 5.

Bring Marinade No. 1 to a boil. Dip all the peppers into the boiling marinade for 1-2 minutes. Then we take it out and cool it down.

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

Step 6.

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

Step 7.

Now we put marinade No. 2 on fire and bring to a boil. After that, fill the jars with them.

Step 8.

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

Pepper stuffed with carrots.

A beautiful appetizer turns out

Continuing the theme of stuffed peppers with vegetables for the winter. Now we will make not only tasty, but also beautiful. Carrots add flavor to the stuffed pepper dish.

We need:

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

Step 1.

Prepare the pepper, dry it.

Step 2.

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

Step 3.

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

Step 4.

We fill the pepper with vegetables. We put it in a large saucepan, cook for 5-7 minutes.

Step 5.

Now we boil the juice again, remove the spices and pour through a sieve into the jars, leaving a little space. Now pour the essence on top and roll up the lids. Now we cover the jars with a warm blanket and, after cooling, put them in storage.

Stuffed with apples and cinnamon peppers.

peppers stuffed with apples in jars for the winter

Another unusual recipe. Although we are preparing stuffed peppers with vegetables for the winter, we could not get by with the apples. We like it very much. The taste is sweet and spicy. Well suited to the festive table. It is better to make such blanks in small jars.

Ingredients:

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

For the marinade you need:

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

Step 1.

We prepare the pepper, everything is as usual and dry.

Step 2.

Cut the apples into quarters. If they are large, then you can cut them into more pieces. We blanch them for a very short time. Then we put it in pepper. And immediately we fill sterilized jars.

Step 3.

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

Step 4.

We fill the jars with marinade and sterilize for 15 minutes.

Step 5.

Now we roll up the cans 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.

Delicious frozen stuffed peppers for the winter.

frozen stuffed peppers

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

When we freeze all the ingredients separately, then 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 variant of stuffed peppers can be frozen.
You do not need to cook vegetables in advance. But, for example, if you want to cook minced meat stuffing with rice, then you need to boil the rice in advance. Then mix with minced meat, finely chopped onion, salt and pepper. And just tamp the peppers.
Better to put peppers in bags in the freezer. But not much, it is impossible for them to touch each other. If they freeze together, it will be difficult to separate them before cooking.
You do not need to defrost them before cooking. You need to get it out of the freezer and into a preheated pan. After frying on all sides, you can simply boil in the sauce and on the table.

Option 2.

Peppers, carrots, cabbage, and eggplants can be frozen individually. You do not need to boil them.
Be sure to process all vegetables before freezing. Frozen or after defrosting, they cannot be processed.
Eggplant can be frozen in plates. And after defrosting, they can be fried. But you won't get a golden crust. Better still fry in advance and wrap in tubes. Before freezing, soak the fat with napkins. Then freeze.
Cabbage, onions and carrots are finely chopped or grated. If you planned to fry, then it is better to do it before freezing. And the grease needs to be removed with napkins or paper towels.
It is better to freeze each vegetable in separate containers or bags. You can combine them in different ways before cooking.

Unlike pickled peppers, frozen convenience foods cook faster.

For the winter, it is worth preparing peppers stuffed with cabbage, since this dish can provide full protection of the body from viruses and infections. Novice cooks will have to put in a little ...