We make preparations for the winter stuffed peppers. Stuffed peppers for the winter: golden recipes with photos

Sweet bell pepper is an excellent source of vitamins. Moreover, the seasonal product is the most useful. To save pepper for the winter, you can freeze or preserve it. A tasty and beautiful snack is stuffed peppers for the winter. For stuffing, fillings from vegetables or vegetables and rice are used.

If there is a desire to cook a semi-finished pepper stuffed with meat, then it is best to freeze such a preparation, since in the absence of an autoclave it is dangerous to cook canned meat at home.

You can cook stuffed peppers for the winter according to different recipes, but the preparation of peppers is the same in all cases. To make the preparation tasty, you must follow the following rules:

• it is best to use fresh, freshly harvested pepper from the beds for harvesting. If you buy vegetables, then carefully inspect each fruit, the pods should be fleshy and without signs of spoilage;
• choose medium-sized pods; too large ones will be difficult to place compactly in jars;
• it is better to preserve peppers of the same variety in one jar so that the pods marinate evenly. But the color of the pods can be different, the use of multi-colored peppers makes canned food beautiful;
• Peppers before cooking should be washed well and freed from the stalk and seeds. It is important to be careful not to damage the pods. From the inside, you need to clean out all the seeds and remove the partitions;
• vegetables for minced meat must also be thoroughly washed, peeled and chopped. It is most convenient to use a food processor, but you can get by with a manual shredder or grater;
• it is recommended to add spices and aromatic herbs to the pepper marinade. Most often, dill, parsley, celery are used. From spices, you can put bay leaves, peppercorns, cloves, coriander or mustard seeds;

• you can pickle stuffed peppers in tomato sauce. To prepare the filling, fresh tomatoes are used, which are passed through a blender or meat grinder, and then ground through a sieve.

Interesting facts: the homeland of sweet pepper is South America, where it has been cultivated since time immemorial. But in Russia, this plant appeared only in the 17th century, while for some time pepper was grown as an ornamental plant.

Peppers stuffed with cabbage and carrots for the winter

Most often, peppers are stuffed for the winter and. The appetizer turns out to be tasty and very healthy, since all these vegetables contain a lot of useful vitamins.

• 16-18 bell pepper pods (we choose medium-sized pods);
• 300 gr. white cabbage;
• 150 gr. carrots;
• 1.5 tablespoons of salt;
• 0.5 cups of sugar;
• 125 ml of vinegar (9%);
• 2 bay leaves;
• 4-6 black peppercorns;
• 1 liter of water.

It is better to use multi-colored pepper for harvesting, so canned food will look more beautiful. We wash the peppers, free them from the stalks and seeds. We carefully clean the peppers from the inside, removing not only the seeds, but also the stalks.

Put a large pot of water on the fire. As it boils, dip the pepper into boiling water and blanch it for 7-10 minutes. Then remove the pepper and cool.

Read also: Cucumber salads for the winter - 15 recipes to lick your fingers

Finely chop the cabbage. We grate the carrots on a grater with medium-sized holes, you can use the grater for cooking Korean salads. Pour boiling water over the cabbage for five minutes to make it softer. Cool the cabbage and mix it with grated carrots. Gently stuff the peppers with minced vegetables, stuff them tightly enough, but do not be too zealous so that the peppers do not burst.

We lay out the prepared peppers in clean and dry jars, place the peppers with the holes up so that the filling does not fall out.

We prepare the brine by boiling a liter of water with the addition of sugar and salt. Add bay pepper and peppercorns to the brine. Boil for a couple of minutes, then pour in the vinegar and immediately turn off the heat. Pour the brine into jars with peppers, cover with boiled lids and set to sterilize. We stand the jars for 15 minutes in boiling water, then roll them up tightly.

Stuffed peppers in tomato

This version of peppers stuffed with vegetables can be used as a side dish for meat. In this recipe, the vegetables are stewed until tender, meaning they won't be crispy. We will preserve peppers in a tomato.

• 1 kg of bell pepper;
• 500 gr. Luke;
• 500 gr. carrots;
• 2-3 cloves of garlic;
• 1.5 liters of tomato juice or about 2 kg of fresh tomatoes;
• 1.5 cups of vegetable oil;
• 2/3 cup sugar;
• 2-3 tablespoons of salt;
• 1 tablespoon bite (70%);
• a mixture of peppers, bay leaf, cloves to taste.

We wash and clean all necessary vegetables. We free the pepper from the stalks and seeds. We clean the onion and carrot, chop the onion finely, rub the carrot on a coarse grater. Fry onions and carrots in vegetable oil (use part of the norm). Fry the vegetables until soft, stirring occasionally, but do not allow browning.

We twist fresh tomatoes through a meat grinder, then wipe through a sieve. Pour the tomato juice into a saucepan and boil with the addition of salt, sugar and the remaining oil. Boil the juice with a slight heat for about half an hour. A sign of readiness is that foam will no longer form on the surface of the tomato mass.

Advice! Always use a little less salt and sugar than the recipe calls for. Then, when the workpiece is almost ready, it will be possible to adjust the amount of spices to your liking.

Peppers gently start with fried carrots and onions. Dip the stuffed pods into a saucepan with tomatoes and simmer them for half an hour. At the end of the stew, add vinegar.

Carefully lay out the finished peppers in sterilized jars, pour the remaining tomato filling. Close with tin lids hermetically.

Peppers stuffed with eggplant

Pepper turns out delicious if stuffed with eggplant. To prepare 1 can of canned food with a volume of 0.75 liters, you will need:

• 5 small bell peppers;
• 2 medium eggplants;
• 1 bunch of parsley;
• 1 bunch of dill;
• 2 heads of garlic;
• 2 black peppercorns;
• 1 bay leaf;
• vegetable oil for frying;

Marinade:

• 150 ml of water;
• 50 gr. Sahara;
• 0.5 tablespoons of salt;
• 250ml table vinegar (9%)

Prepare the pepper - wash, remove the stalks and seeds, dry. Blanch the pepper by placing it in boiling water for five minutes. Let the peppers dry.

Read also: Beans for the winter - 10 best recipes

We also wash the eggplants, you should not peel them, just cut off the ends on both sides. Slice the eggplant lengthwise into thin slices. Fry eggplant slices on both sides in vegetable oil.

We wash the greens thoroughly, dry and finely chop. Mince the peeled garlic. Mix and lightly salt. We put the green mass with garlic on the eggplant plates and roll them into rolls. We put these rolls in prepared peppers.

We put bay leaves and black peppercorns in sterilized dry jars, then we put the prepared peppers. We make a marinade: boil water with the addition of sugar and salt, boil for a couple of minutes. Then pour in the vinegar and turn off the heat. Pour the marinade into the pepper jars. We cover the jars with lids that have previously been boiled.

We sterilize jars with peppers in boiling water for 30-35 minutes. At the end of the sterilization time, close tightly. We cool, wrapping the jars with something warm. After cooling, the jars can be taken out for storage.

Bulgarian recipe

Bulgarian stuffed peppers are prepared using carrots and parsnips. This preparation tastes like canned food from the Bulgarian company Globus, widely known since Soviet times.

• 1 kg of bell pepper;
• 800 gr. carrots;
• 100 gr. onion;
• 100 gr. parsnip;
• 1 large bunch of herbs (dill and parsley);
• 2 teaspoons of salt;
• vegetable oil for frying.

fill:

• 1 liter of ready-made tomato sauce;
• 50 gr. Sahara;
• 30 gr. salt;
• ground pepper to taste.

We clean the Bulgarian pepper, removing the stalks and seeds. We wash and dry. Dip the pepper for 3-5 minutes in boiling water, then remove and let them cool.

Peel and grate the carrots and parsnips. Onion cut into thin quarters of rings. First, fry the onion in vegetable oil, then remove the onion from the pan and fry the carrots and parsnips on it. Saute vegetables until tender and stir. Cool, add finely chopped herbs and salt. We fill the prepared peppers with cooked carrot minced meat.

Mix the finished tomato sauce with salt and sugar, add pepper to taste. We put peppers in clean, dry jars, pour sauce. We sterilize jars with a volume of half a liter for 70 minutes, jars with a volume of one liter - 90 minutes. After sterilization, seal tightly.

Peppers with vegetables and rice

A more satisfying harvesting option is obtained if rice is added to the minced vegetable. This dish can be eaten cold as an appetizer or hot as a main course or side dish.

• 1 kg of bell pepper 0 choose small pods;
• 200 gr. onion;
• 400 gr. carrots;
• 220 gr. steamed rice;
• 2.3 kg of tomatoes;
• 1 teaspoon seasoning "a mixture of ground peppers;
• 100 gr. vegetable oil;
• 3 tablespoons of sugar;
• 1.5 tablespoons of salt;
• 50 ml vinegar (9%).

We wash the rice and boil in plenty of water until half cooked (about 10 minutes). We discard the rice in a colander and rinse it with cold water. The grains should be a little hard on the inside.

Remove seeds from peppers and wash. Then lower the pods into boiling water and blanch for five minutes. Don't overcook the pepper, it should just soften a bit so it's easier to stuff.

Bulgarian pepper stuffed with vegetables for the winter is an original recipe for stuffed bell peppers. They are filled with a filling of slightly fried pieces of juicy onion and sweet carrot. Stewed until tender, they are rolled together with garlic and vinegar in tomato juice. And in winter, such a twist will become a lifesaver. It is also excellent as an appetizer, especially if you cut the stuffed peppers into circles. And they can be served as a meal on their own. Sweet, juicy, slightly spicy with fragrant spices are easy to make. So be sure to try this recipe.

Ingredients:
- 1.5 liters of tomato juice,
- 1/2 kg of carrots,
- 1/2 kg of onion,
- 1 kg of peppers,
- 1 tbsp. sunflower oil,
- 5 cloves of garlic,
- 1/3 st. Sahara,
- 1 tbsp vinegar essence,
- 2 tablespoons salt,
- bay leaf - to taste,
- a few cloves - to taste,
- allspice peas - to taste.
To start


make carrot and onion filling. For this, we clean the onion from the husk. Scrape the top layer off the carrots. We rub it finely, and chop the onion into small squares - as for ordinary frying.

Pour half a cup of oil into the pan. We pass, but so that the crust does not turn out.

Pinch off the stems from the peppers. Divide the vegetables in half. With your fingers, take out the seeds and tear off the seed membranes. We rinse under the tap, making sure that all the seeds stuck to the walls are washed off.
Let dry by laying out on a paper towel.

We take ready-made tomato juice or prepare it from tomatoes, scrolling them through a meat grinder or chopping them in a food processor.
Pour the tomato liquid into the pan and turn on the stove. And immediately, still in cold juice, we put stuffed peppers. We stuff them with carrots and onions tightly, but not too tamping.

Bring to a boil and cook for about 25-30 minutes. As the peppers boil, they will become softer. Add all ingredients except garlic.

We throw it at the very end, grinding it into a fine gruel. We lay out the finished peppers in sterilized dry containers.

We arrange a twist in a thermal bath, tightly wrapping it with a blanket. And keep it upside down for about a day.

Tips: before putting the peppers in jars, fish out the parsley. It can drown out other flavors by remaining in conservation. Peppers should be selected for small-sized blanks.
It is most convenient to roll up in 1 liter jars. If the vegetable roast does not fit into the peppers, you can add it directly to the tomato juice. We advise you to look at the recipe

Does every housewife know how to close home preservation for the winter? This is another question! And, as is well known, it is necessary to learn from the simple. It is impossible to say that the recipes for corking stuffed Bulgarian pepper for cold weather are so unpretentious. But their amazing taste qualities directly "force" to take up the preservation of this particular appetizer dish. Such stuffed peppers will become the central treat on the winter table and will delight others with originality and aroma. And, besides, the procedure for their preparation is short. So stuffing peppers for the winter!

Peppers stuffed for the winter: "Recipe stuffed with vegetables"

Shredded white cabbage is the most popular type of stuffing for meaty sweet bell peppers. After all, it is she - juicy, fragrant, piquant - that blends perfectly with this vegetable. Sometimes it is accompanied by other vegetable components: onions, cartel, bitter red pods, etc. So in a specific recipe, it acts as a filling. For harvesting, you will need to take the following list of products: 30-35 sweet peppercorns and 1 bitter, 3 medium white forks, 3 carrots, 6-7 cloves of garlic, a bunch of dill and parsley. And for brine for one container is taken: 1 cup of sugar, 2 tbsp. table salt, 100 ml of vegetable oil, 1 liter of water and half a tablespoon. vinegar 6%.

Preparation begins with blanching peppers. To do this, water is poured into a pot of suitable displacement, filling the container to half, and set to boil. In the meantime, it is heated, the peppercorns are washed and freed from the stalks and internal testicles. The resulting blanks are blanched in a colander over boiling water for 8-10 minutes (without direct contact of the fruit with the liquid).

For the filling, the top leaves are cut off from the forks, and the head of cabbage itself is processed with a special shredder, resulting in a neat thin cut. In the absence of such a grater, you can use an ordinary sharp knife. Bitter pods with carrots and herbs are also rinsed and chopped in any convenient way. The chopped vegetables are mixed and simultaneously salted by eye. And the pepper “boxes” are filled as densely as possible with the finished filling, placing them after in some kind of bowl. Garlic is peeled, washed with running water and folded in a saucer.

Water for pouring "Stuffed pepper" preparations for the winter measured based on the ratio: for 1 jar - 1 liter of liquid. The required volume is poured from a separate container, salted and seasoned with sugar, vinegar and vegetable oil. The solution is thoroughly mixed. Glass containers must be steam sterilized before filling. Then they are laid out in jars; and together with them, a clove of garlic is placed in each container. After the preparation is poured with the prepared marinade. Before hermetically sealing the preservation, it is sterilized in boiling water for 5-10 minutes. Seaming is stored in a cool dark room. And it is served in the cold season with potato or meat dishes, as well as stewed fish.

And to make the blockage spicy, all kinds of spices are lowered to the bottom of the jars before filling at individual discretion: clove buds, black and fragrant peas, bay leaves, cumin and, of course, sprigs of greens. By the way, from dry greens, dill umbrellas will not be superfluous in conservation.

Peppers stuffed for the winter: "In a tomato marinade"

And also such recipes can be closed not in the usual marinade filling, but in tomato. In this case, you will need to take: 3 kg of sweet peppers, 2 kilos of onions and carrots, 1 kg of tomatoes, 2-3 tbsp. tomato paste, 200 ml vegetable oil, salt to taste, 1 tbsp. with a hill of sugar sand. In the main set for filling the dish " Peppers stuffed with vegetables for the winter» for moderate spiciness, you can also include spicy pods or garlic to choose from; or limit yourself to the proposed list of products.

Step 1: Blanch the Bell Peppers.

Pour water into a saucepan halfway and put on fire. In the meantime, while the water is warming up, wash the sweet pepper and remove the seeds and stems. Next, it needs to be blanched for 5 to 10 minutes. To do this, place the pepper in the net and place it over the pan so that the pepper is above the boiling water without touching it.

Step 2: Prepare the stuffing for the peppers.

The upper sheets of cabbage must be separated and discarded, chopped into thin strips with a special grater, if there is no grater, you can cut it with an ordinary knife. Wash greens, carrots and hot peppers. Then grate the carrots on a coarse grater, cut the pepper into small pieces.

Step 3: Stuffing the Peppers.

Mix chopped vegetables and season with salt. Fill the peppers tightly with the prepared filling and place them in a bowl for now. Peel the garlic, wash with cold running water and place on a saucer.

Step 4: Sterilize jars.

Pour water (at the rate of 1 liter per 1 jar) into a bowl, salt, add sugar, vegetable oil and vinegar. Then mix everything well. Banks, previously washed, must be sterilized. To do this, pour water into a large saucepan and put it on fire. Prepare a towel in advance and lay it on the table. As soon as the water boils, place the jar neck down in a pot of boiling water, hold for 5-10 minutes, then put it upside down on a towel. This procedure must be carried out with each bank.

Step 5: Roll the peppers into jars.

Place peppers and garlic (1 clove each) in sterilized jars, pour over with brine. Pour water into a saucepan, put on fire and bring to a boil. Place a jar of peppers in a pot of boiling water and sterilize for 5-10 minutes. Then we take it out and quickly close the lid with a seaming machine.

Step 6: Serve the peppers stuffed for the winter.

Store canned food in a dark, cool place. The name of the dish speaks for itself - it is best to eat it in winter. Pickles and other canned vegetables, such as stuffed peppers, are served with mashed potatoes, meat or fish. Enjoy your meal!

Before canning, make sure that the jars are intact, otherwise they may burst during or after sterilization or boiling.

You need to put vegetables in jars beautifully, because each jar is a kind of creative, designer product that is evaluated not only by taste, but also by appearance.

Before sterilization, you can wash the jars not only with dishwashing detergent, but also with soda, which will give them a special shine even after heat treatment.

If you have already closed a line of jars of cucumbers and tomatoes for the winter, preserved a bunch of various salads, but still want something so "sort of", then it's time to start preparing the second vegetable dishes, completely ready to eat. In winter, it will be enough to open a jar, warm up the contents - and a hearty vitamin dinner is ready. I advise you to try a very tasty pepper stuffed with rice and vegetables for the winter. I took the recipe from the photo in sufficient detail and I am sure that even a beginner will cope with the task, because the cooking process is simple and does not require any special culinary skills. The only thing to keep in mind is that this preparation is not in haste, you will need a certain amount of time to consistently perform all the necessary steps. Peppers stand well at room temperature because the jars are sterilized. And it’s very convenient - in the oven, so you don’t have to rumble with huge pots, racking your brains on how to stuff more jars into them. I hope you enjoy this recipe, and your family will appreciate your efforts when you serve stuffed peppers at the table in winter.

Ingredients for 3 liter jars (4 peppers each):

• Sweet pepper (Bulgarian) - 1.5 kg.
• Onion - 2 pcs.
• Carrot -2 pcs.
• Steamed long-grain rice - 1.5 stack.
• Tomatoes - 1.5 kg.
• Black peppercorns - 8 pcs.
• Sunflower oil - 100 ml.
• Sugar - 2 tbsp.
• Salt - 1 tsp (in tomato sauce) + 0.5 tsp. (in rice filling) - fine salt
• Vinegar 9% - 50 ml.

How to cook peppers stuffed with rice and vegetables for the winter:

At the beginning, I prepare jars and lids for seaming. In my opinion, it is more convenient to use liter jars. They fit 4-5 medium peppers. Those. when you open the jar, you get just dinner for 2 servings. And if you eat only half, then an open jar will stay quite well in the refrigerator for another 2 days.

I thoroughly wash the jars and lids with the addition of baking soda, rinse with water. I sterilize jars (in the oven, microwave, slow cooker, etc.). Dip the lids in boiling water and wipe dry.

Rice is washed in several waters. Water after washing should be almost transparent. I pour it into a ladle, fill it with cold water and cook it almost until cooked (it should be a little harsh). I wash the cooked rice under cold water.

I'm preparing vegetables. All is well mine. In peppers, I carefully cut the upper part in a circle (with a knife).

And then with a spoon (or knife) I take out all the seeds and partitions.

The walls of the pepper should remain intact, and inside it should be empty.

Next I make the tomato paste. I put the tomatoes, cut in halves, into the blender bowl. Grind at high speed until smooth. I add black peppercorns, sugar and 1 tsp to the tomato paste. salt.

I chop the onion. Pour vegetable oil into the pan, put the onion and fry for 3 minutes.

Then I add grated carrots and keep on fire for another 5 minutes.

I mix rice and fried vegetables in a deep bowl, add 0.5 tsp. salt. The filling is ready!

The peppers need to be blanched. Pour about 2 liters of water into a deep saucepan. I bring it to a boil. Dip the peppers in boiling water for 2 minutes. Then I take it out and cool it down.

Peppers are stuffed with cooked stuffing of rice and vegetables.

Pour some tomato paste into the bottom of the pot. I install the peppers vertically. It is advisable to choose such a volume of the pan that the peppers are close to each other. Top with the remaining tomato paste.

I put the pan on the fire, bring it to a boil. I reduce the fire and simmer under a closed lid for 15 minutes (with a slight boil). 2-3 minutes before the end, I pour 9% vinegar into the pan.

Then, while hot, I lay out the peppers in jars. You need to lay them with the cutout up so that when you get the pepper from the jar, the filling does not spill out. I lay it tightly enough, but do not press so that the peppers do not flatten (do not fall apart).

Top the peppers with tomato sauce.

I put open jars of peppers in the oven and sterilize for 10-15 minutes at a temperature of 180 degrees (you can sterilize in the microwave, also 15 minutes). Then I roll up the jars with lids. I turn and wrap. I leave until completely cool.

Stuffed peppers are ready! Store the workpiece in a dark, cool place. Bon appetit!