This year in the country, an excellent harvest bell pepper. You can’t imagine that I just didn’t cook with him, and how many times I stuffed him various fillings. However, in spite of all my efforts, Bulgarian pepper was still in abundance. It was then that I decided to roll it up for the winter. I called my mother and asked her for a recipe for bell pepper for the winter, and I immediately set about blocking it. My husband and child helped me in this process, therefore, we dealt with everything very quickly.
  Due to the fact that I'm terribly curious, I was left a little cooked pepper   for trial. You know, this twist came out, as they often say “you will lick your fingers”. I didn’t think that pepper can make such goodies. I can say with confidence that this recipe   should be in the notes of every housewife, as he deserves it.

Ingredients for cooking pepper with carrots for the winter:

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

Brine:

• - ¾ cup vinegar 9%,
• — ¾ glasses of sugar,
• - liter of filtered water
• - ¾ cup refined sunflower oil,
• - 60 grams food salt,
• - a few peas of black pepper.

Recipe for bell pepper with carrots for the winter.

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

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

3. Peppers, peeling of the stem and seeds, rinse, cut into several parts.

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

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

6. Then put 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 reduce the heat. Cook vegetables should be no more than 10 minutes, otherwise their appearance will be lost.
  At the end, pepper and carrots should be placed in jars.

  8. Banks must be tightly sealed with sterilized lids.

It’s so beautiful and very tasty bell pepper   with carrots. Bon appetit and a warm winter for you!

Bell pepper is perhaps one of the most healthy vegetablesas it contains a large number of   vitamins and minerals (calcium and potassium). In addition, you can cook a large number of dishes from it. Especially tasty pepper, stuffed with carrots . Despite the fact that it does not include meat, the dish is no less tasty! It is ideal for vegetarians, people who hold Lent, or foodies who love this vegetable.

Ingredients for cooking carrot stuffed peppers:

1. Medium sweet pepper   11-12 pieces
2. Long grain rice 200 grams
3. Onion big size   4 pieces
4. Carrot 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

Inappropriate products? Choose a similar recipe from others!

Inventory:

A tablespoon, a cutting board, a kitchen knife, a sieve, a bowl with a lid, a stove, kitchen pot holders, a deep bowl - 2 pieces, a frying pan - 2 pieces, a wooden spatula, a small bowl - 2 pieces, a plate, a coarse grater, a teaspoon, a meat grinder or a blender, a large pan with a thick bottom, a lid for the pan, a serving dish, a saucer, a vegetable cutter

Cooking peppers stuffed with carrots:

Step 1: prepare the pic.

Pour rice into a sieve and rinse thoroughly under running warm water   until it becomes transparent. Next, we move the cereal into a small cauldron and completely fill it with ordinary cold liquid from the tap so that it covers the component somewhere on two fingers.

We put the container on medium heat and cover it with a lid. When the contents of the pan boil, we fasten the burner 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 gloves and shift boiled cereal   back to the sieve.
Rinse the component again under the flow cold water   and leave aside so that the excess liquid from the glass. So the rice will not stick together.

Step 2: prepare bell peppers.

Bell pepper is thoroughly washed under running warm water and spread on a cutting board. Using a knife, remove the tails and seeds. Attention:   we try to make accurate cuts around the stalks so as not to disturb appearance   vegetables. The prepared components are transferred to a deep bowl.

Step 3: prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. We lay out the component on a cutting board and finely chop into cubes. Attention:   Pour 2.5 onions into a small bowl, and transfer the remaining pieces to a free plate and leave them aside for a while (they will be useful for frying).

Step 4: prepare the carrots.

Using a vegetable cutter, peel the carrots from the peel and then rinse thoroughly under running warm water to remove any residual soil and other dirt. We spread the vegetable on a cutting board and shred on coarse grater. At the end, pour the chips into a free small bowl and proceed to the preparation of the toppings for pepper.

Step 5: prepare the filling for the pepper.

Pour a small amount of vegetable oil into one pan and put on medium heat. When the contents of the container are well warmed up, put 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 cook the filling. Attention:   if necessary, add a little oil to the pan and do not forget to stir everything with improvised equipment 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, having mixed everything, turn off the burner and slightly cool the filling.

Step 6: prepare the frying for the dish.

Pour a little vegetable oil into another pan and put it on medium heat. When it is hot, pour the remaining chopped onion here. Occasionally stirring with a wooden spatula, fry the component until a soft golden color, and then turn off the burner. Important:   Do not forget to put the pan aside so that it is slowly cooling down.

Step 7: prepare the tomatoes.

Wash the tomatoes well under the warm liquid from the tap and put them in a clean, deep bowl. Pour vegetables completely hot water   and leave to blanch for 5-7 minutes.
After that, carefully drain the liquid, and transfer the components from the container to the cutting board. Using a knife, peel the tomatoes from the skins and remove the stalks.

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

Step 8: prepare the greens.

Wash the parsley with dill well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens, and then pour it into a free saucer.

Step 9: prepare the peppers stuffed with carrots.

Using a teaspoon, spread carrot filling   in bell pepper, trying to tamp it well (then it will not fall out in the cooking process during cooking). We fill the vegetables almost to the top. Now put the whole pepper in large pot   with a thick bottom and fill with fresh tomato paste.
We put the container on medium heat and cover it with a lid. When the contents of the pan boil, tighten the burner to the maximum and simmer the dish for 1 hour.
Then, to taste, pour salt here and add onion frying. We continue to cook stuffed peppers another 15 minutes.

At the end, pour finely chopped parsley and dill into the pan, turn off the burner and leave the dish aside for 1.5–2 hours. Let the pepper soak in the aromas of fresh herbs.

Step 10: serve the peppers stuffed with carrots.

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

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

So that in the process of extinguishing the dish does not burn at the base, try to choose a container with a Teflon coating;

If you or your household is often bothered by heartburn, then reduce the number of tomatoes up to 3-4 pieces   medium size and, of course, after grinding, dilute tomato paste   clean cool water.

  - when the ingredients are available, and the cooking process is quite easy, but in the end it turns out tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about today, is just like 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 tomato juice cook in advance - he will perfectly wait for his turn in the refrigerator. Then the conservation process will not be long and tiring for you.

I will gladly share with you how to make a bell 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 of 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 slide of salt;
• 10 pcs of bay leaf;
• 10 peas of allspice;
• 350 ml of vegetable oil.

   * The weight of already prepared vegetables is indicated. From this amount of ingredients, approximately 9 liters of ready-made salad are obtained.

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

For the salad, we choose fleshy, red or red-yellow peppers. Green peppers will make the salad less appetizing. We thoroughly rinse the peppers, cut the stem, remove the seeds and partitions. Then rinse again to wash all stuck seeds. Onions are peeled, washed and cut into half rings. Wash carrots, peel and rinse again. Rub carrots on a coarse grater. We wash the hot peppers, cut them lengthwise and remove the seeds. Paprika cut into small cubes.

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

Pour tomato juice, vinegar and vegetable oil into a wide pan with a thick bottom, put sugar, salt, allspice and bitter pepper and bay leaf. We put the pan on the fire and bring to a boil.

Dip carrots, onions and peppers in a pan, mix. Put the pot on the fire again. Over high heat, bring the contents to a boil and, reducing heat, cook under the lid for 10 minutes.

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

We take out the bay leaf and lay out the salad in dry, previously sterilized jars, and immediately seal it tightly.

Banks are turned upside down, wrapped in a blanket and soaked until completely cooled (about 1 day). Such a salad should be stored in a dark place, at room temperature.

Now you yourself have made sure that this delicious salad   bell peppers for the winter with carrots is a pleasure: simple and quick. I hope you take this recipe into your arsenal.

Sweet bell pepper is an ideal vegetable for a variety of winter blanks. Pickling, canning, pickling, cooking recipes mixed vegetables and there are a lot of salads, not to mention stuffed peppers   - rice, mushrooms, minced meatvegetables. It is worth noting that preparing it all is surprisingly simple!

However, it is advisable to start studying home conservation with the simplest. Therefore, we will study (and then try it in practice) one of the easiest recipes for pickling bell peppers, in this case - with carrots.

The main products are sweet peppers and carrots, 5 and 1 kg, respectively. Garlic and herbs, which give the dish a sharpness and a delicious aroma, can be taken in an amount that seems acceptable, but without fanaticism, of course.

You don’t even have to remember the recipe for the marinade, because for its preparation you will need water, 9% vinegar, vegetable oil   and sugar in equal amounts. For 5 kg of pepper - 1.5 cups of each component.

Algorithm of actions:

1. Pepper, washed, dried, peeled from seeds, cut into small slices or large straws. Stack in a deep bowl and pour boiling water. Add a little salt (just a little bit).
2. Peel the carrots, rub them on a coarse grater, or gently cut with thin, beautiful straws, like a Korean salad. Peel the garlic, but do not chop it - the whole teeth will go into this marinade. Wash greens (parsley, cilantro), shake off excess moisture, chop, but not too finely. Pour the cooled water from the pepper and lay it in layers in a large enameled pan, pouring it with chopped herbs, carrots, and cloves of garlic.
3. Prepare the marinade (mix everything except vinegar, let it boil for 5 minutes). Before turning off the fire, pour vinegar, stir.
4. Pour vegetables with a hot marinade, allow to cool, close 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, the vegetables are pickled and saturated with each other's tastes. You can already try the salad. For long-term storage   such a product is not good - you need to expose it heat treated. Therefore, pepper with carrots, garlic and herbs is transferred to sterile glass jars, compacted tightly, pour in the marinade, in which there were vegetables. It is sterilized for 5 minutes under a lid, after which it is immediately rolled up.

The jars are turned over, wrapped up, waiting for complete cooling. Now you can be sure that pickled bell peppers with carrots will calmly survive the winter. If worthy in the pantry until spring, of course, because it is stunning tasty snack   going to fly away!

«

A dish from childhood, very tasty, but the benefits must be said separately. Carrots are the secret of youth, beauty and longevity. It is valuable in its high carotene content, which in the body turns into vitamin A. There are no other fruits and vegetables that contain as much carotene as carrots. Perhaps it can only be compared with her in this bell pepper. We begin to cook ... "

INGREDIENTS

The main ingredient:

COOKING

Cooking according to the recipe "Bulgarian pepper stuffed with carrots":

Finely chop the onion. Three carrots on a grater. Pour vegetable oil into a skillet or in a stew-pan and stew the onions and carrots.

After 10 minutes, add 3-4 tablespoons of chopped tomato. Salt, pepper and put sugar to taste. Stew until half-cooked.

We clean the pepper, removing the seeds and the stalk.

We start carrots with onions and put in a pan.

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

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

Carrots are a rare exception to the rule - in boiled form it contains more beneficial substancesthan in raw. After cooking, the level of antioxidants in it rises 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 peppers increase immunity, stimulate hair and nail growth, and improve vision function, skin and mucous membranes.