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A dish from childhood, very tasty, but the benefits should be discussed separately. Carrots are the secret of youth, beauty and longevity. It is valuable in a high content of carotene, which in the body turns into vitamin A. There are no other vegetables and fruits that would contain as much carotene as carrots. Compared with it in this, perhaps, can only sweet pepper. Begin to cook ... "

INGREDIENTS

Main ingredient:

PREPARATION

Cooking according to the recipe “Bulgarian pepper stuffed with carrots”:

Finely chop the onion. Three carrots grated. Pour vegetable oil into a frying pan or in a saucepan and simmer onions with carrots.

After 10 minutes, add 3-4 tablespoons of crushed tomatoes. Salt, pepper and put sugar to taste. Stew until semi-ready.

Pepper clean, removing the seeds and the stem.

Stuff with carrots and onions and put them in a saucepan.

Cooking sauce. Pour a glass of water into the dish, put tomato paste, chopped tomatoes, salt, pepper and add sugar to taste.

Pour the sauce over the peppers. Cook for 35-40 minutes on low heat until a thin skin begins to separate from the peppers. That's it, the stuffed Bulgarian pepper is ready. Good appetite!

Carrots are a rare exception to the rule - in the boiled form, it contains more nutrients than in the cheese. After cooking, the level of antioxidants in it increases by 34%.

The beneficial properties of bell pepper are determined mainly by its rich vitamin and mineral composition. Beta-carotene (vitamin A) and vitamin C contained in sweet pepper enhance immunity, stimulate hair and nail growth, improve vision, skin and mucous membranes.

Sweet Bulgarian pepper is an ideal vegetable for a variety of winter preparations. There are a lot of recipes for marinating, canning, pickling, cooking vegetable platter and salads, not to mention stuffed peppers - rice, mushrooms, minced meat, vegetables. It is worth noting that preparing all this is surprisingly simple!

However, it is desirable to start learning home preservation from the simplest. Therefore, we will study (and later in practice we will test) one of the easiest recipes for pickling Bulgarian pepper, in this case with carrots.

The main products are sweet pepper and carrots, 5 and 1 kg respectively. Garlic and greens, giving the dish spiciness and delicious flavor, can be taken in the quantity that seems acceptable, but without fanaticism, of course.

The recipe of the marinade will not even have to be remembered, because for its preparation you will need water, 9% vinegar, vegetable oil and sugar in equal quantities. On 5 kg of pepper - on 1,5 glasses of each component.

Algorithm of actions:

1. Pepper, washed, dried, cleaned from seeds, cut into small slices or large straws. Put in a deep bowl and pour boiling water. Salt a little (quite a bit).
2. Carrots are peeled, rubbed on a coarse grater, or neatly cut into thin, beautiful straws, as in Korean-style salad. Garlic is peeled, but not crushed - this marinade teeth will go whole. Greens (parsley, cilantro) wash, shake off excess moisture, chop, but not too small. The peppered water is poured from the pepper and laid out in layers in a large enameled pan, sprinkled with chopped greens, carrots, chives.
3. Prepare the marinade (mix everything except vinegar, let boil for 5 minutes). Before you turn off the fire, pour vinegar, stir.
4. Pour hot marinade vegetables, let cool, cover the pan with a lid. When the mixture has cooled, transfer to cold (put in the refrigerator) and do not touch for 4-5 days.

During this time, vegetables marinate and soak in each other's flavors. Salad can already be tried. For long-term storage of such a product is not suitable - you need to subject it to heat treatment. Therefore, peppers with carrots, garlic and herbs are placed in sterile glass jars, tamped tightly, pour marinade, in which there were vegetables. Sterilized for 5 minutes under a lid, then immediately rolled up.

Jars overturn, wrap, wait for complete cooling. Now you can be sure that the pickled peppers with carrots will calmly survive the winter. If it is worthy in the pantry until spring, of course, because the stunningly tasty snack is on the fly!

Bulgarian pepper is probably one of the most useful vegetables, as it contains a large amount of vitamins and minerals (calcium and potassium). In addition, from it you can cook a large number of dishes. Especially tasty pepper stuffed with carrots. Despite the fact that its composition does not include meat, the dish is not less tasty! It is ideal for vegetarians, people who adhere to Lent, or gourmets who love this vegetable very much.

Ingredients for making carrots stuffed pepper:

1. Pepper sweet medium size  11–12 pieces
2. Long grain rice 200 grams
3. Large onion  4 pieces
4. Carrots 500 grams
5. Fresh Tomatoes 1 kilogram
6. Refined vegetable oil  for frying
7. Salt to taste
8. Fresh dill  taste
9. Fresh parsley  taste

Not suitable products? Choose a similar recipe from the others!

Inventory:

Tablespoon, chopping board, kitchen knife, sieve, cauldron with lid, stove, kitchen potholders, deep bowl - 2 pieces, frying pan - 2 pieces, wooden spatula, small bowl - 2 pieces, plate, large grater, teaspoon, meat grinder or a blender, a large pan with a thick bottom, a lid for the pan, a dish for serving, a saucer, a vegetable cutter

Cooking peppers stuffed with carrots:

Step 1: prepare rice.

We pour the rice into a sieve and rinse thoroughly under running warm water until it is clear. Next, move the cereal to a small cauldron and completely fill it with the usual cold liquid from the tap so that it covers the component somewhere on two fingers.

Put the container on medium heat and cover with a lid. When the contents of the pan boil, fasten the hob to the maximum and boil the rice until half cooked. It takes me about 7–10 minutes. At the end, turn off the burner, take the container with the help of kitchen tacks and transfer the boiled grits back to the sieve.
Again, we rinse the component under running cold water and leave aside the excess liquid from the glass. So the rice does not stick together.

Step 2: prepare the Bulgarian pepper.

We thoroughly wash the Bulgarian pepper under running warm water and put it on a chopping board. Using the knife, remove the tails and seeds. Attention:  try to make neat cuts around the stalks, so as not to disturb the appearance of the vegetables. The prepared components are transferred to a deep bowl.

Step 3: prepare onions.

Using a knife, clean the onions from the husk and then rinse thoroughly under running warm water. We spread the component on a cutting board and chop it into small cubes. Attention:  2.5 bulbs poured into a small bowl, and the remaining pieces are moved to a free plate and temporarily set aside (they are useful to us for zazharki).

Step 4: prepare the carrots.

Using a vegetable cutter, peel carrots and then thoroughly wash them under running warm water to remove the remnants of the earth and other dirt. We spread the vegetable on a cutting board and chop on a coarse grater. At the end, pour the shavings into a small free bowl and proceed to the preparation of the pepper filling.

Step 5: Prepare the stuffing for pepper.

Pour a small amount of vegetable oil into one pan and set it on medium heat. When the contents of the container are well heated, lay out the chopped onion here, which was in a small bowl. From time to time, stirring with a wooden spatula, fry the component until transparent.
Next, pour carrot chips here and continue to prepare the filling. Attention:  If necessary, add some oil to the pan and do not forget to stir all the tools with a handful so that the components do not burn. Fry vegetables for 10–15 minutes.

At the end add half-boiled rice and salt to taste. Once again, mixing everything, turn off the burner and slightly cool the filling.

Step 6: prepare the frying for the dish.

In another pan, pour a little vegetable oil and also put on medium heat. When it is well heated, pour the remaining crushed onions here. Occasionally stirring with a wooden spatula, fry the component until pale golden, and then turn off the hotplate. Important:  Do not forget to set the pan aside so that it slowly cools down.

Step 7: prepare the tomatoes.

We wash the tomatoes well under a warm tap liquid and place them in a clean deep bowl. Completely fill the vegetables with hot water and leave to blanch for 5–7 minutes.
After that, gently drain the liquid, and transfer the components from the tank to the cutting board. Using a knife, peel the tomatoes from the skin and remove the stem.

Now, using a meat grinder with a fine grate or a blender, grind vegetables to a state of tomato puree. Important:  when using the latest inventory, chop tomatoes at high speed.

Step 8: Prepare the greens.

Parsley with dill well washed under running water, shake off excess liquid and spread on a chopping board. Using a knife, finely chop the greens, and then pour it into a free saucer.

Step 9: Cook the pepper stuffed with carrots.

Using a teaspoon, we put the carrot filling in the Bulgarian pepper, trying to tamp it well (then it will not fall out in the cooking process in the pan). Fill vegetables almost to the top. Now put all the peppers in a large saucepan with a thick bottom and pour fresh tomato paste.
Put the container on medium heat and cover with a lid. When the contents of the pan boil, fasten the hob to the maximum and stew the dish for 1 hour.
Then, to taste, pour salt here and add onion zazharku. We continue to cook stuffed peppers another 15 minutes.

At the end, pour the chopped parsley and dill into the pan, turn off the hob and leave the dish aside. 1.5–2 hours. Let the pepper soak in the flavors of fresh greens.

Step 10: serve pepper stuffed with carrots.

When the pepper stuffed with carrots is infused, we spread it out with a tablespoon on a special plate, do not forget to pour it with the liquid in which it was prepared, and serve it to the dining table along with slices of bread. Despite the fact that the dish goes without meat, it turns out very tasty and satisfying!
Good appetite!

Before serving, stuffed peppers can be poured with sour cream and other sauces to your taste;

In order to extinguish the dish does not burn at the base, try to choose a container with a teflon coating;

If you or your family members are often bothered by heartburn, then reduce the number of tomatoes. up to 3-4 pieces  medium-sized and, of course, after grinding, dissolve the tomato paste with clean cool water.

  - when the ingredients are available, and the cooking process itself is quite easy, but in the end it turns out tasty and very appetizing. The recipe for Bulgarian pepper salad for the winter with carrots, which I want to tell you today, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly.

The only thing that can alert you is the preparation of tomato juice, which is necessary for pouring vegetables. But if you have a juicer in your arsenal, then you can handle it without much hassle. If you do not have such a technique, then I advise you to prepare tomato juice in advance - it will perfectly wait for its turn in the refrigerator. Then the process of conservation will not be long and tedious for you.

I am pleased to share with you how to prepare a Bulgarian pepper salad for the winter with carrots. It will turn out delicious, I promise!

Ingredients:

• 4 kg of bell pepper;
• 1 kg of carrots;
• 1.5 kg onions.
• 1-2 pcs hot pepper

To fill:

• 4 liters of tomato juice;
• 200 ml of 9% vinegar;
• 220 g of sugar;
• 2.5 tablespoons with a heap of salt;
• 10 pcs of bay leaves;
• 10 peas allspice;
• 350 ml of vegetable oil.

   * Indicates the weight of already prepared vegetables. From this amount of ingredients you get about 9 liters of ready-made salad.

How to cook a pepper salad for the winter with carrots:

For the salad pick fleshy peppers, red or red and yellow. Green peppers will make the salad less appetizing. Peppers thoroughly washed, cut the stalk, remove seeds and partitions. Then we rinse again to wash all the stuck seeds. Onions cleaned from the husk, washed and cut into half rings. Wash carrots, peel and rinse again. Carrot rubbed on a coarse grater. We wash bitter pepper, cut it lengthwise and remove the seeds. Cut bitter pepper into small cubes.

If you want, you can make tomato juice for the salad. But you can use and ready.

In a wide saucepan with a thick bottom, pour tomato juice, vinegar and vegetable oil, put sugar, salt, allspice and bitter pepper and bay leaf. Put the pot on the fire and bring to a boil.

We put carrots, onions and peppers in a saucepan and mix them. Again put the pot on the fire. On high heat, bring the contents to a boil and, reducing the heat, cook under a lid for 10 minutes.

Then we mix everything and continue cooking without a lid, another 20-25 minutes.

We take out a bay leaf and lay the salad in dry, previously sterilized jars, and immediately cork hermetically.

Banks turn upside down, wrapped with a blanket and soak up to complete cooling (about 1 day). This salad should be stored in a dark place, it is possible at room temperature.

Now you yourself became convinced that it is a pleasure to cook this delicious Bulgarian pepper salad for the winter with carrots: simple and fast. I hope you will adopt this recipe.

This year in the country turned out to be an excellent crop of Bulgarian pepper. You have no idea that I just did not cook with him, and how many times I stuffed him with various fillings. However, despite all my efforts, the Bulgarian pepper was still in abundance. It was then that I decided to roll it up for the winter. Having called my mother and asked her for the winter pepper pepper recipe, I immediately began to block it. My husband and child helped me in this process, so we managed everything very quickly.
Due to the fact that I'm terribly curious, I left a little ready-made pepper for the sample. You know, this twist came out, as they often say “you will yum”. I did not think that you could make such a delicacy out of pepper. I can say with confidence that this recipe should be in the notes of each housewife, as he deserves it.

Ingredients for cooking peppers with carrots for the winter:

• - 3 kilograms of pepper,
• - 2-3 large carrots,
• - a couple of cloves of garlic (if you like everything spicy, then feel free to add the head),
• - 3 bay leaves

Brine:

• - ¾ cup of vinegar 9%,
• - ¾ cup of sugar,
• - liter of filtered water,
• - ¾ cup refined sunflower oil,
• - 60 grams of salt,
• - several black peppercorns.

The recipe of bell peppers with carrots for the winter.

1. The first step is to wash the Bulgarian pepper.

  2. Then peel it and cut into arbitrary pieces.
  Carrots need to be cleaned, grated on the grate from the side where there are large holes.

3. To clear the Bulgarian pepper from the stem and seeds, wash, cut into several parts.

4. Cut the garlic into several pieces, just break the bay leaf with your hands.

5. Pour the specified amount of water and vegetable oil into the pan.

6. Then put the pepper in it. It is also necessary to immediately add sugar, salt, black pepper, bay leaf, garlic.

  7. When everything boils well, you can safely add carrots and turn down the heat. Boil vegetables should be no more than 10 minutes, otherwise they will be lost.
  In conclusion, you should decompose the pepper with carrots in jars.

  8. Banks need to be sealed tightly with sterilized caps.

Here is a beautiful and very tasty Bulgarian pepper with carrots. Bon appetit and warm to you winter!