Stuffed peppers with eggplant rolls. Peppers stuffed with eggplant and carrots for the winter

03.05.2020 Vegetable dishes

Peppers stuffed with eggplant rolls for the winter This recipe for stuffed eggplant peppers is one of the most delicious. True, it has one drawback - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to prepare it, but I assure you, my dear hostesses, the end result of this recipe will please you very much. And after the astonished eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, then you will surely receive the title of a noble culinary specialist and will be proud to share the recipe. I cook peppers in two ways. One in the marinade and the other in tomato sauce. Both recipes are very tasty and worthy of the attention of homemade lovers. I will write to you both, and you can choose the one that you like more or prepare several jars of each. The preparation is the same, but the tastes are completely different. Recipe for stuffed peppers in marinade Ingredients: 3 kg. small bell pepper 3 kg. eggplant garlic 4 heads, hot pepper 4 pieces large bunch of dill, parsley and celery greens For marinade: 2 liters of water 1 glass of vinegar 1 glass of sugar 1 glass of sunflower oil 2 tbsp. salt Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then the pepper can be peeled and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant. Eggplant cut lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplants are young, then you can cut with the skin. This year, the summer did not indulge in rains and the skin of all eggplants is hard and dried, it is better to clean it. Then squeeze all the eggplants from the salt and fry, preferably in two pans at once, until golden brown. Fried eggplants can be immediately laid out on a sieve or colander so that the glass absorbs excess oil during frying. We don't need extra calories. If you still have a lot of oil, then you can make eggplant according to a simplified recipe. On a baking sheet, lightly oiled, put the dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They won't absorb as much oil, but they will become soft and baked. While the eggplants are cooling, we will prepare a mixture of pepper, garlic and herbs. We clean the bitter pepper from tails and seeds, peel the garlic and chop everything in a blender, or twist it in a meat grinder. Add the chopped herbs to the mixture and stir. We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. You can put one or two rolls in each pepper, it all depends on the size of the pepper and eggplant. Don't try to cram too many rolls into the pepper, or it will burst. Stuffed peppers are placed in liter jars, usually 8-9 pieces are placed in a jar. When all the peppers are filled, prepare the marinade and pour into jars. If there are a lot of cans, then several portions of the marinade need to be cooked at once. Cover with lids and sterilize for 10-15 minutes. In the second recipe, everything is the same, only replace the water in the marinade with the same amount of tomato juice. PLEASANT, WARM WINTER EVENINGS!

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

Harvesting vegetables continues until late autumn, of course, everyone has to work hard. Not infrequently, the question arises, they say, how to maintain a good harvest of Bulgarian, sweet pepper. One option is to stuff and roll into jars. It turns out a good homemade semi-finished product, with preserved vitamins.

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 is difficult to keep sweet peppers fresh all winter, only if you freeze them. But freezing is not always possible, so 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 collect pepper on the day of harvesting. If this is not possible, then it is necessary to choose the freshest and most fleshy. If you buy them, then carefully select each fruit.
Best for stuffing fit red peppers. They are more meaty and juicy. Although there are different varieties, there are also green ones that are very juicy.
When choosing a pepper, pay attention to sizes and varieties. You need to choose medium, fleshy, which will go well in a jar. And it is best to pickle multi-colored, but of the same variety in a jar. This way they marinate evenly.
All peppers must be no visible damage.
Peppers and other vegetables should be well washed, cleaned and dried. This will keep the vegetables from being watery. Be sure to dry.

Well, there are a lot of recipes for stuffed peppers for the winter. I advise you to choose a few 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 peppers with cabbage.

stuffed 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 preparation is perfect as an appetizer or a side dish. Without much effort and quickly, you can cook a delicious dinner for the family.

And so let's get started we need:

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

For marinade:

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

Step 1.

First cooking pepper as described above. While the pepper dries, prepare the cabbage.

Step 2

Wash and clean cabbage and carrots. In this recipe, it is best to cut them into a thin salt shaker. But it is ideal if they are grated for Korean carrots. This way the flavors are better preserved and the view becomes better.

Mix carrots and cabbage.

Step 3

Now carefully without damaging pepper, fill his cavity with a mixture of carrots and cabbage. You need to stuff tightly, without damaging the pepper. Lay stuffed peppers on the side of the pot.

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 into a saucepan with vegetables.

Now we 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 pour 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 jars over the lids and wrap them in a warm blanket. After cooling, put away for storage.

Stuffed peppers "Globus" - nostalgia for Soviet times.

"Globe" the same from Soviet times or modern?

One day 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-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 in 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 pieces of 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.

Clean the peppers, rinse and blanch in boiling water for 3-4 minutes. As long as it dries we move on.

Step 2

We clean the carrots, rub on a grater. Now cut the onion into rings. Now we need to separate from each other fry carrots and onions over low heat in vegetable oil.

Now let them cool 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. We mix everything thoroughly.

Step 3

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

Step 4

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

Step 5

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

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

Honey stuffed peppers for the winter.

honey filling

Stuffed peppers with vegetables for the winter are common, but you can also add honey with vegetables. The taste turns out simply ... In short, jars with such peppers leave even before the snow falls)))) Garlic marinade, sweet-sour filling, just awesome stuffed peppers. Be sure to try this recipe.

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

Ingredients:

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

Step 1.

Blanch the peppers and pat dry.

Step 2

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

Step 3

Garlic should be cut into rings.

Step 4

We fill the pepper. 0.5 teaspoon of honey, a couple of rings of garlic and the rest are filled with a mixture of cabbage and carrots. And immediately fill the jars 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 pour the brine into jars sterilized to the top.

Step 6

Sterilize for 35 minutes. After we roll up and everything is as usual.

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

Stuffed with eggplant in tomato juice.

Peppers stuffed with eggplant and tomato juice

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

bell pepper;
400 gr 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.

Cook the peppers and leave them to dry.

Step 2

You need to prepare marinade No. 1. To do this, mix 1.5 liters of water, 200 gr. sugar, 100 grams of salt and 2 teaspoons of vinegar essence. We 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. We stir well. This is marinade number 2.

Step 4

Eggplant mode diced. But not very small.

Step 5

Bring Marinade #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.

In the meantime, put the chopped eggplant there and boil for 6 minutes. Then transfer to drushlak.

Step 6

Mince the garlic and parsley and add to the eggplant. We mix. Fill the peppers with this mixture and place in sterilized jars.

Step 7

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

Step 8

Now we put the jars in a pot of 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.

A beautiful appetizer

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

We will need:

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

Step 1.

We 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. We take off the foam. Now we season the juice with all the spices, except for the bay leaf.

Step 3

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

Step 4

Fill peppers with vegetables. Put in a large saucepan cook for 5-7 minutes.

Step 5

Now boil the juice again, extract the spices and pour over the jars through a sieve, 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 away for storage.

Stuffed peppers with apples and cinnamon.

Peppers stuffed with apples in jars for the winter

Another unusual recipe. Although we are preparing stuffed peppers with vegetables for the winter, we couldn’t get past the apples. We like it very much. The taste is sweet and spicy. Good for the holiday table. It is better to make such blanks in small jars.

Ingredients:

5 pieces of red and yellow bell pepper;
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 apples into quarters. If they are large, then you can cut into more pieces. We blanch them for a very short time. Then put in pepper. And immediately fill the sterilized jars.

Step 3

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

Step 4

Fill jars with marinade and sterilize for 15 minutes.

Step 5

Now we 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.

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 stuffed peppers as usual and then freeze, or you can freeze all the ingredients separately.

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

Option 1.

Freeze stuffed peppers whole. In principle, any variant of stuffed peppers can be frozen.
Vegetables do not need to be cooked in advance. But, for example, if you want to prepare a stuffing of minced meat with rice, then the rice must be boiled in advance. Then mix with minced meat, finely chopped onion, salt and pepper. And just tamp down the peppers.
It is better to put peppers in bags in the freezer. But not much, it is impossible for them to touch each other. If they are frozen together, it will be difficult to separate them before cooking.
You don't need to defrost them before cooking. You need to get it out of the freezer and into a heated pan. Frying on all sides, you can simply boil in the sauce and on the table.

Option 2.

Peppers, carrots, cabbage and eggplant can be frozen individually. You don't need to boil them.
Be sure to process all vegetables before freezing. Frozen or after defrosting, they cannot be processed.
Eggplants can be frozen in slices. And after defrosting, they can be fried. But here the golden crust will not work. It is better to fry in advance and wrap in tubules. Before freezing, it is necessary to 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 grease should 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, here 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. Bon appetit to all, see you soon.

Wash the eggplant and cut into small cubes.

Put the chopped eggplants in a bowl, salt, mix and leave for 20 minutes (this is done so that the eggplants do not become bitter in the future).

Wash bell pepper, remove seeds.

After the time has elapsed, squeeze the eggplants from excess liquid and fry in a pan heated with vegetable oil for 10-15 minutes, stirring occasionally.

While the fried eggplants are cooling, you need to prepare the sauce in which stuffed peppers will be stewed in the future. Peel onions and carrots. Onion cut into cubes.

Grate carrots. Put the onion and carrot in a pan with heated vegetable oil and fry until soft, stirring, for 5-7 minutes.

Wash tomatoes. To make it easier to peel the tomatoes, make cross cuts on them.

Then take the tomatoes out of the water, dip them in cold water and remove the skin from them. Cut the peeled tomatoes into cubes and add to the pan to the fried carrots and onions, mix and fry, stirring, for about 5 minutes. Salt and pepper the resulting vegetable sauce to taste, if the tomatoes are sour, you can add a little sugar.

Fill prepared bell peppers with fried eggplant and put them in a saucepan.

Pour water into the pan so that it completely covers the stuffed peppers, add bay leaf, salt and black peppercorns. Send the pan to the fire, bring to a boil, cover and cook over low heat for 30 minutes.

Delicious peppers stuffed with eggplant, served hot with the sauce in which they were cooked.

Bon Appetit!

This recipe for stuffed peppers with eggplant is one of the most delicious. True, it has one drawback - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to prepare it, but I assure you, my dear hostesses, the end result of this the recipe will make you very happy. And after the astonished eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, you will surely receive the title of a noble culinary specialist and You will be proud to share your recipe.

I cook peppers in two ways. One in the marinade and the other in tomato sauce. Both recipes are very tasty and worthy of the attention of homemade lovers. I will write to you both, and you can choose the one that you like more or prepare several jars of each. The preparation is the same, but the tastes are completely different.

Marinated Stuffed Peppers Recipe

Ingredients:

3 kg small bell pepper
3 kg. eggplant
garlic 4 heads,
hot pepper 4 pieces
a large bunch of dill, parsley and celery greens

For marinade:
2 glasses of water
1 glass of vinegar
1 cup of sugar
1 cup sunflower oil

1 tbsp salt

Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then the pepper can be peeled and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant.

Cut the eggplant lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplant is young, then you can cut it with a skin.

This year the rains of summer are not pampered and the skin of all eggplants is hard and dried, it is better to peel it. Then squeeze all the eggplants from salt and fry, preferably in two pans at once, until golden brown.

Fried eggplant can be immediately laid out on a sieve or a colander to drip off excess oil absorbed during frying. We don’t need extra calories. If you still have a lot of oil, then you can make eggplant according to a simplified recipe. On a baking sheet lightly oiled put the dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They will not absorb such an amount of oil, but will become soft and baked.

While the eggplants are cooling, we will prepare a mixture of peppers, garlic and herbs. Peel the hot peppers from tails and seeds, peel the garlic and chop everything in a blender, or twist it in a meat grinder. Add chopped greens and mix. We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. One or two rolls can be put in each pepper, it all depends on the size of the pepper and eggplant.

Do not try stuff a lot of rolls into the pepper, otherwise it will burst. Stuffed peppers are placed in one-liter jars, ohUsually 8-9 pieces of small pepper are placed in a jar.When all the peppers are filled, prepare the marinade and pour it into jars. If there are a lot of jars, then the marinade you need to cook several portions at once. Cover with lids and sterilize for 30 minutes.

Recipe for Stuffed Peppers with Eggplant Rolls in Tomato Sauce

The ingredients are the same as in the first recipe.

We clean the peppers, cut the eggplants as in the first recipe. Prepare the brine and boil all the vegetables for 5 minutes. Spread the cooled eggplants with the mixture and stuff the peppers, pour the tomato sauce. We will make it from 3 kg of tomato, twisting them into manual juicer about which I am not I wrote in my recipes. There is practically no waste, but the juice is squeezed out to the last drop.We prepare the marinade, pour it into liter jars and sterilize for 30 minutes.

Brine:

0.5 l water

0.5 l vegetable oil

0.5 l 6% vinegar

100 g salt

100 g sugar
Tomato sauce:

2 liters of tomato juice

2 cups sugar

1 glass of vinegar

100g butter

1 tbsp salt

Such a preparation of pepper can be safely stored at room temperature.

In winter, the pepper can be put whole on a plate or cut into thick rings. I hope you will also like this recipe for pepper with eggplant for the winter, like the rest of my recipes.

Bon Appetit!

And after the amazed eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, you will surely receive the title of a noble culinary specialist and will be proud to share the recipe .

I cook peppers in several ways. One in a marinade with a spicy filling, with herbs and garlic and in tomato sauce. All recipes are very tasty and worthy of the attention of homemade lovers. I will write you all five, and you can choose the one you like more or prepare each with several jars. The contents and preparation are the same, but the tastes are completely different.

With practice, I began to like skinless eggplants better, and I advise you to take small peppers. They include fewer rolls, but such peppers look better on a plate and are more convenient to eat. the jar won’t fit much. As shown in the photo, you shouldn’t do it, you don’t need to fill all the voids of the pepper, otherwise it will burst.

Stuffed Peppers with Marinated Eggplant Rolls - Basic Step by Step Recipe

Bright, tasty preparation for the winter , it's worth tinkering for such. You can cook spicy, and if you don’t like spicy, then you can exclude red hot pepper from the list of ingredients or add quite a bit, this is already an amateur.

Ingredients:

3 kg small bell pepper
3 kg. eggplant
garlic 4 heads,
hot pepper 4 pieces
a large bunch of dill, parsley and celery greens

For marinade:

2 glasses of water
1 glass of vinegar
1 cup of sugar
1 cup sunflower oil
1 tbsp salt

Cooking:

Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then you can peel the pepper and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant.

Cut the eggplant lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplant is young, then you can cut it with a skin.

Then squeeze all the eggplants from the salt and fry, preferably in two pans at once, until golden brown.

Fried eggplants can be immediately laid out on a sieve or colander so that excess oil absorbed during frying drips off. We don’t need extra calories. If you still have a lot of oil, then you can make eggplants according to a simplified recipe. put the dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They will not absorb such an amount of oil, but will become soft and baked.

We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. One or two rolls can be put in each pepper, it all depends on the size of the pepper and eggplant.

If the pepper is small, then there will be fewer rolls. Do not try to stuff a lot of rolls into the pepper, otherwise it will burst.

Stuffed peppers are placed in one-liter jars, o Usually 8-9 pieces of small pepper are placed in a jar.

When all the peppers are filled, prepare the marinade and pour it into jars. If there are a lot of jars, then you need to cook several servings of the marinade at once.

Cover with lids and sterilize for 30 minutes.

After the time has elapsed, roll up the jars and, after they have cooled down, put them in the pantry or cellar. It will be good to stand everywhere.

Recipe for Stuffed Peppers with Eggplant Rolls in Tomato Sauce

This is one of my favorite stuffed peppers with eggplant rolls. Appetizing pepper is able to decorate any festive table. Therefore, you should prepare such preservation, because it will add variety to the winter diet. And you will always have a chic dish ready for the holiday.

Ingredients:

The ingredients are the same , as in the first recipe. It is better to take small peppers so that more of them enter the jars.

Brine:

0.5 l water
0.5 l vegetable oil
0.5 l 6% vinegar
100 g salt
100 g sugar

Tomato sauce:

2 liters of tomato juice
2 cups sugar
1 glass of vinegar
100g butter
1 tbsp salt

Cooking:

We clean the pepper, cut the eggplant as in the first recipe.

Spread the cooled eggplants with the mixture and stuff the peppers, pour in the tomato sauce.

We will make it from 3 kg of tomato, twisting them in a manual juicer, which I wrote about more than once in my recipes. There is practically no waste, but the juice is squeezed to the last drop.

We prepare the marinade, pour it into liter jars and sterilize for 30 minutes.

Practice has shown that it is better to peel the eggplant, now I just do it. This is a photo of this year of canning. Such a blank of pepper can be safely stored at room temperature. In winter, the pepper can be put whole on a plate or cut into thick rings. I hope you will also like this recipe for pepper with eggplant for the winter, like the rest of my recipes.

Stuffed Peppers with Eggplant Rolls with Carrots and Parsnips

In appearance, ordinary peppers from a jar amaze with the richness of the filling and colorful variety. You will get such a pepper, cut across the circles and such beauty! A worthy dish for a festive table.

Ingredients

Sweet red pepper(12-15 pieces) - 15 pieces
Eggplant (preferably long-fruited, approximate quantity) - 10 pcs
Carrots - 3 pcs
Parsnip - 2 pcs
Garlic (large heads) - 2 pcs
Water - 2 l
Sugar - 200 g
Salt - 2 tbsp. l.
Vinegar (6%, of this quantity 150 ml for cooking peppers) - 300 ml
Carnation - 20 pcs
Allspice - 20 pcs
Black pepper - 1 tsp
Bay leaf - 3 pcs
Sunflower oil(for frying, can go more) - 0.5 stack.

Cooking

Wash the peppers, cut off the stalk and remove the seeds. Boil the marinade with sugar, salt, spices and half the vinegar. Dip the pepper in the boiling marinade in parts, boil for 2 minutes at a low boil. Cut the peeled carrots and parsnips into thin strips. Fry in sunflower oil until half cooked .

Cut the eggplant lengthwise with a thickness of 0.5 cm. Leaving 2-3 pieces, which are cut into washers, 1 cm thick. Fry the eggplants until soft in oil, over high heat. Lubricate each fried eggplant slice with garlic, passed through a garlic press, put carrot strips across and parsnips and roll up the roll. We start the peppers with rolls, tightly stacking them in several pieces.

We put the stuffed peppers in a jar, fill the gaps, if they remain, with circles of fried eggplant. Boil the remaining marinade again, adding the second half of the vinegar at the end and pour it into the jars. Cover the jars with sterilized lids and put on sterilization, 700 g - 15 minutes, liter - 20 minutes. Then roll up and put to cool, covered with a blanket.

When you open the jar, carefully remove the pepper and cut it across into slices, 1 cm thick. The cut will be colorful and very appetizing!

Eggplant rolls in peppers with herbs and garlic

We hasten to please you with an amazingly delicious recipevegetables for the winter- bell peppers stuffed with eggplant rolls with herbs and garlic. The taste of the salad is unusually bright and recognizable, and the preparation is perfectly stored at room temperature and always causes a sensation on any holiday table.

Ingredients:

sweet pepper(medium) - 5 pcs
eggplant (medium) - 2 pcs
dill - 1 bunch.
parsley - 1 bunch.
garlic (medium heads) - 2 pcs
allspice (peas) - 3 pcs
bay leaf - 1 pc.

Marinad

Input - 125 ml
sugar - 50 g
salt - 0.5 tbsp. l.
vinegar (9%) - 25 ml

For frying

Vegetable oil(as many as needed)

Cooking:

All ingredients are given for a 1 liter jar. With products, it does the same as in the first recipe, but I recommend cleaning the skin better. Finely chop the greens, pass the garlic through a press. Mix greens and garlic well in a bowl.

We spread the greens with garlic on the eggplant strips and roll them up.Then we stuff the boiled bell pepper with these rolls.
At the bottom of a clean jar we put a bay leaf and allspice peas. We put stuffed peppers in a jar.

We prepare the marinade: boil water with sugar and salt, add vinegar, pour our peppers and put the jars to sterilize. 1 liter jar - 40 minutes. At the end of sterilization, the jars are rolled up and sent for storage. The snack keeps well at room temperature.

Well, that's all, now if guests suddenly come to you, or maybe you have a holiday coming up, then with such snacks you will be on top. With boiled potatoes and fried liver with onions, these eggplant-stuffed peppers are very soulfully in harmony, and with other products also.

Ingredients

parsley, dill or celery, or all together - 2 bunches
garlic 3 heads
eggplant 2kg
sweet pepper 2 kg

Marinade 1 for blanching:

0.5 l of water,
0.5 l vegetable oil
0.5 l vinegar 9%

Marinade 2 for pickling:

1.5 l tomato juice
200 gr. Sahara
1 tbsp salt
100 gr. vinegar 9%

Cooking

Wash and prepare all the vegetables for slicing. Remove the middle from the pepper. And cut the eggplant into tongues.

First, prepare the first marinade. Mix all ingredients and bring to a boil. Boil sweet peppers, peeled from seeds and eggplant, cut with tongues without peel, in this marinade for 5 - 7 minutes, depending on the thickness of the walls of your pepper.

Then remove the vegetables from the brine and cool. Chop your greens, which you choose based on your preferences. Chop the garlic in any way.

Brush eggplants with garlic and sprinkle with herbs. Roll up and stuff the bell pepper with it, just like in the previous recipes.

Mix the ingredients from the second marinade and bring to a boil. Put the pepper in jars and pour the second marinade over. Heat the water in a saucepan and put the jars to sterilize for 20 minutes, it will warm up quickly, because we poured boiling water over the pepper.