Stuffed peppers with eggplant for the winter without sterilization. Stuffed peppers for the winter: golden recipes with photos

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 consider is that this blank is not on hastily, you will need a certain amount of time to sequentially perform all the necessary actions. 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 a little into the bottom of the pot tomato paste. 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 ready! Store the workpiece in a dark, cool place. Enjoy your meal!

Canned Bulgarian pepper stuffed with vegetables and rice for the winter turns out to be very tasty, juicy and fragrant. But the recipe is not quick. You will have to work hard and consistently perform a number of actions: prepare the filling, blanch and stuff the pepper, cook the tomato sauce, then fill the jars and sterilize them in boiling water or in the oven. But you will get a full-fledged ready-made dish that will always be at your fingertips and will take its rightful place on the winter table.

To make it more convenient to make calculations, I indicated the proportions based on 1 kg of pepper. From the total volume of products, you will have a yield of 3 liters. In a step-by-step recipe with a photo, I prepared half a serving, respectively, it turned out 1.5 liters. In my opinion, it is best to use a small container, 1-liter or 0.5-liter jars are best. Portions are enough for 1-2 times, and the remaining stuffed peppers in jars will quietly stand in the refrigerator for a couple of days under a nylon lid.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Yield: 3 liters

Ingredients

• small bell pepper - 1 kg
• onion - 200 g
• carrots - 400 g
• steamed rice - 220 g (1 cup per 250 ml)
• tomatoes - 2 kg
• a mixture of ground peppers - 1 tsp.
• vegetable oil - 100 ml
• sugar - 3 tbsp. l. or to taste
• salt - 1.5 tbsp. l. or to taste
• 9% vinegar - 50 ml

Note: the weight of vegetables is indicated in a purified form.

Cooking

Rice should be boiled until half cooked. I thoroughly washed the grits in running water until it became transparent - the more starch I can wash, the more crumbly the filling will be in the end. Washed rice was poured into a saucepan and poured with 2 glasses of cold water. Salt is not needed. Bring to a boil and cook for 10 minutes under the lid over low heat. It should be a little stiff. So that the rice grains do not stick together, I washed the boiled rice again in running water and threw it into a colander so that all the excess liquid was glassed.



Sweet bell pepper washed and dried. It is advisable to take a small pepper - it is more convenient to stuff it and put it in jars. I carefully cut out the seed boxes from each fruit so that it was empty inside. It is important that the walls of the pepper remain intact. I dipped the peeled vegetables into boiling water and boiled for 4-5 minutes - due to blanching, the pepper should become softer, but at the same time keep its shape, not overcook.



Peeled onions and carrots. I heated vegetable oil in a frying pan - it will take 100 ml to make the filling juicy, not dry. Cut the onion into cubes and fry for 3 minutes, stirring occasionally. As soon as it became soft, I sent carrots chopped on a coarse grater into the pan. Continue to fry for another 5-6 minutes, until golden brown.





I stuffed the blanched and cooled peppers with a stuffing of rice and vegetables - plumply, it is most convenient to use a teaspoon.



It remains to prepare the tomato sauce. To do this, I chopped the tomatoes - you can use a meat grinder or a blender, along with the skin and seeds. Pour tomato juice with pulp into a saucepan, add salt and sugar to taste. Boiled for 20 minutes, removing the foam. At the very end, I poured 9% vinegar and removed it from the stove. As a result, you should get about 2 liters of sauce, if it turned out less, then you can add boiling water, nothing bad will happen. While the sauce is cooking, be sure to sterilize the jars and lids at the same time.



I put the pepper with the filling in clean jars - cut up, generously filled all the voids with tomato sauce. Do not spare the sauce, try to spill each pepper on top of the filling with it, because the rice will partially absorb the liquid. For the same reason, you do not need to tamp the jars with pepper to the very top. I fill about 3/4 of the jar, and then pour the sauce all the way up to the neck. If the peppers are small, then in liter jar fits 8-9 pieces.



I covered the filled jars with lids, put them in a saucepan for sterilization, poured hot water up to their shoulders. Sterilized 1-liter jars for 20 minutes, 0.5-liter jars - 15 minutes from the moment the water boils in the pan. At the end of the heat treatment, she took the jars out of boiling water and immediately rolled them up under the key. Turned upside down, wrapped and left to cool completely.

As you can see, the recipe for stuffed peppers is laborious, but technologically simple. From the full set of products, the output will be 3 liters. Store the workpiece should be in a cool and dark place, the period is 1 year.

Pepper harvesting lasts from summer to late autumn. The question often arises of how to preserve the Bulgarian sweet vegetable until winter. It can be pickled, marinated, made into a salad. One option is to stuff and roll into jars. It turns out a good and tasty homemade semi-finished product with vitamins. Harvesting does not require much time, effort or skill. But at the height of the vegetable season, you should work a little.

Preparing for a spin for the winter

Before you start cooking stuffed peppers, you should familiarize yourself with some requirements:

1. 1. All peppercorns must be the same size, without damage. Each must be washed, the stalk removed, the core cut off and the seeds removed, then rinsed again and dried well.
2. 2. Twist jars must first be sterilized in one of two ways. The first involves sterilization in boiling water for an hour. The second is heating in an oven at eighty degrees for sixty minutes.
3. 3. For blanks in jars, it is better to use a Bulgarian or Hungarian vegetable, since it keeps its shape during the preservation process and does not fall apart.

Sweet pepper is a storehouse of vitamins. It is rich in ascorbic acid, carotene and other trace elements.

Bulgarian stuffed pepper

For the recipe you will need:

• three kilograms of sweet pepper;
• two kilograms of tomatoes;
• half a kilogram of white onion;
• four kilograms of carrots;
• one hundred and forty grams of parsley;
• ninety grams of salt;
• ninety grams of granulated sugar;
• half a teaspoon of hot ground red pepper.

Cooking process:

1. 1. Wash the fruits, cut off the stalks and remove all seeds, dry on a paper towel.
2. 2. Finely chop the onion, parsley and fry until golden brown in a frying pan with odorless sunflower oil.
3. 3. Add half of the salt indicated in the recipe to the frying, mix.
4. 4. Fill the entire bell pepper with this filling (minced meat).
5. 5. Wash the tomatoes, chop finely and send to the pan until boiling. After salt, add sugar, simmer the mass for five minutes over low heat.
6. 6. Put the peppers in prepared sterilized jars, pour over the tomato sauce.
7. 7. Sterilize filled containers a second time in hot water for sixty minutes.
8. 8. Roll up, put under a warm blanket to cool.

Sweet stuffed peppers without jar sterilization

This pepper is perfect for cereals and potatoes. To prepare it, you will need the following ingredients:

• one kilogram of sweet bell pepper;
• one kilogram of medium-sized carrots;
• one kilogram of parsley;
• half a kilogram of a mixture of dill, celery, parsley.

Cooking process:

1. 1. Prepare the pepper: wash, cut off the tail, remove the core and seeds, dry the vegetables.
2. 2. Boil in boiling water for two minutes, then dip in cold water with ice. This process is necessary so that the pepper does not lose its flexibility and integrity during preservation.
3. 3. Wash all the greens, chop finely.
4. 4. Boil parsley, carrots until half cooked, cut and mix with the rest of the herbs.
5. 5. Stuff the pepper with the finished stuffing.
6. 6. Place the vegetables tightly in clean, sterilized glass jars, pour over the brine, which is prepared in the following proportions: a liter of water and a tablespoon of salt.
7. 7. Roll up the lids, store in a dark and cool room.

Salted fruit with vegetables, stuffed without sterilization

Products needed for spinning pepper:

• a kilogram of ripe sweet Bulgarian;
• one hundred grams of medium-sized carrots;
• eight hundred grams of white cabbage;
• thirty grams of parsley;
• thirty grams of dill;
• thirty grams of celery root;
• a tablespoon of salt for the filling, the same amount for brine;
• liter of pure water.

Cooking:

1. 1. Wash, cut out the seeds and core, dry and rub each fruit with salt.
2. 2. Peppers need to stand in this form for about three hours at room temperature.
3. 3. For the filling or minced meat, you need to grate the peeled carrots on a coarse grater, finely chop the cabbage, chop the greens, mix everything and salt.
4. 4. Fill each of the peppers with the prepared stuffing.
5. 5. Tamp the vegetables in glass jars, previously sterilized, pour cold brine (a liter of water - a tablespoon of salt).
6. 6. Roll up, leave at room temperature for a week, then put in the refrigerator or cellar for storage.

The easiest recipe for peppers with vegetables

Appetizer Ingredients:

• five kilograms of a Bulgarian sweet vegetable of the same size;
• one liter of clean water;
• half a liter of odorless sunflower oil;
• one glass of sugar;
• a quarter cup of salt;
• one chili pepper;
• three hundred grams of carrots;
• two hundred grams of onions;
• two hundred grams of pepper for the filling;
• two heads of garlic;
• two hundred grams of parsley;
• two hundred grams of dill;
• two tablespoons of vinegar;
• two hundred grams of celery.

Cooking process:

1. 1. Wash the pepper, remove the stalks and seeds.
2. 2. Prepare the marinade filling: boil water, add all the salt, sugar and vinegar indicated in the recipe.
3. 3. In the marinade, when it boils, throw the pepper and cook until tender (it should be easily pierced with a wooden stick or toothpick).
4. 4. Fry the carrots, which were previously grated on a coarse grater, onions and peppers.
5. 5. Add all finely chopped greens to the frying, mix.
6. 6. Fill the peppers with minced vegetables, put in pre-sterilized glass jars, pour over the marinade left over from cooking.
7. 7. Put the containers to be sterilized a second time for an hour, then put them in a cold dark place for storage.

Recipe in Hungarian

This blank of bright red or green pepper is perfect for any table. To prepare it, you will need the following basket of products:

• kilogram of Bulgarian vegetable;
• kilogram of white cabbage;
• forty grams of salt;
• half a glass of table vinegar;
• a liter of clean water;
• a tablespoon of salt for the marinade;
• half a glass of vinegar;
• bay leaf and black ground to taste;
• cumin seeds.

Cooking:

1. 1. The first step is to start harvesting cabbage. Chop it, sprinkle with salt and pour vinegar. After keeping the vegetable for a day at room temperature, squeeze the juice and add cumin.
2. 2. For the marinade, boil a liter of water, add salt, vinegar.
3. 3. Wash the pepper, peel, blanch in boiling water for thirty minutes, cool and fill with already cooked cabbage.
4. 4. Put the Bulgarian fruits in jars, at the bottom of which lies a bay leaf and peppercorns, then pour the marinade up to the very neck.
5. 5. Sterilize in boiling water for sixty minutes, close with lids and put away for storage.

in tomato juice

For this dish you will need the following ingredients:

• red pepper - two kilograms;
• fresh sweet carrots - two kilograms;
• one kilogram of onions;
• half a kilogram of white cabbage;
• one liter of tomato juice;
• thirty grams of non-iodized salt;
• one hundred milliliters of table vinegar.

Pepper making process:

1. 1. For minced meat, you will need to chop cabbage, onions and carrots, fry in vegetable oil, add salt and pepper to taste, leave to cool.
2. 2. Prepare the peppers: wash, peel and dry on a paper towel.
3. 3. Sterilize jars in boiling water or in an oven for an hour.
4. 4. Put peppercorns, bay leaves on the bottom of the prepared containers, fill the containers with pepper stuffed with vegetables.
5. 5. Boil the tomato juice, then fill it with jars of vegetables and roll up.
6. 6. Store snack containers in a dark and cool place.

Bulgarian stuffed fruit

Ingredients needed to cook vegetables:

• six large fruits of pepper;
• two bulbs of onions;
• eggplant;
• parsley root;
• a bunch of dill;
• bunch of parsley;
• three medium-sized tomatoes;
• one tablespoon of salt;
• two tablespoons of sugar;
• peppercorns or ground to taste;
• half a glass of odorless vegetable oil;
• twenty milliliters of vinegar.

Cooking process:

1. 1. Wash the peppers, remove seeds and cores, dry, then dip in boiling water for five minutes, then immediately cool in ice water.
2. 2. Cut the onion and fry in vegetable oil until golden brown.
3. 3. Grate the carrots on a coarse grater, chop the parsley, eggplant and add to the onion, simmer over medium heat.
4. 4. For tomato sauce, rub the tomatoes through a sieve, boil for ten minutes, add all the spices, mix and cook for five minutes.
5. 5. Stuff prepared peppers with carrot, onion, parsley and herb filling.
6. 6. Place the vegetables in dense layers in sterilized jars, pour over hot tomato sauce, close the lids and sterilize for the second time for an hour.

Peppers stuffed with rice for the winter

For stuffed bell peppers, you will need the following ingredients:

• eight pieces of Bulgarian pepper;
• one hundred grams of raw rice of any variety;
• two medium-sized bulbs;
• four carrots;
• one tablespoon of sugar;
• two heads of garlic;
• fifty grams of vegetable oil;
• one tablespoon of tomato paste;
• salt to taste.

Step by step preparation:

1. 1. Pepper prepare for preservation. If it is raw, then peel, remove all seeds and stalks. If canned, then drain the entire marinade.
2. 2. Peel the carrots and grate on a coarse grater, fry with onions until golden brown. Then add sugar, salt, pepper, raw rice, garlic, three tablespoons of water and simmer for ten minutes.
3. 3. Fill the pepper with rice and vegetable filling, pour boiling water and cook for ten minutes in a saucepan.
4. 4. Put the vegetables in the prepared sterilized jars, close the lids and put them under a warm blanket so that the peppers cool down. After store in a dark and cool room.

"The globe"

This recipe has been preserved since Soviet times. To prepare it, you need to take the following set of products:

• eight peppers;
• four carrots;
• one bulb;
• bunch of parsley and dill;
• two teaspoons of salt.

Cooking step by step:

1. 1. Prepare the pepper, peel and wash. Blanch vegetables in boiling water for five minutes.
2. 2. Grind the carrots on a coarse grater or with a knife. Cut the onion into half rings, fry in vegetable oil, cool and add salt and herbs.
3. 3. Fill the peppers with the mixture.
4. 4. For marinade sauce, you need: dissolve fifty grams of sugar and the same amount of salt in tomato sauce, season with pepper to taste.
5. 5. Fill jars sterilized in the oven, pour hot marinade from tomato sauce, roll up and store in the cellar or garage.

Peppers stuffed with carrots

Products needed for cooking:

• twenty-five pieces of pepper of the same size;
• two kilograms of tomatoes;
• half a kilogram of onions;
• one and a half kilograms of carrots;
• one teaspoon of table vinegar;
• four teaspoons of salt;
• ground pepper to taste;
• a teaspoon of sugar;
• greens to taste.

Cooking process:

1. 1. Cut the carrot into thin strips or small cubes, onion into half rings and fry in separate pans until golden brown.
2. 2. Grind the tomatoes in a meat grinder or rub through a sieve.
3. 3. Mix tomato puree with onions and carrots, add salt and other spices, boil for ten minutes.
4. 4. Stuff the vegetable with this mixture, place in a saucepan and pour over what is left. Boil for ten minutes, you can add vegetable oil.
5. 5. After putting the fruits in prepared and sterilized containers, add vinegar and roll up with tin lids.
6. 6. Allow time to cool and put away for a long period of storage in the cellar.

Recipe for freezing for the winter

You will need the following ingredients:

• kilogram of peeled pepper;
• half a kilogram of minced meat;
• a glass of rice;
• bulb of medium size;
• ground black pepper and non-iodized salt.

First of all, boil rice until half cooked, chop onion in half rings, fry and mix with minced meat, add spices. Tamp the mixture of meat, onion and rice into pepper, stuff them, put them in clean bags. Put the fruits in the freezer so that the vegetables do not touch each other.

When the time comes to take out the pepper, you do not need to defrost it, but immediately put it in a pan, fry it on all sides in tomato sauce and put it on the table. Enjoy your meal.

Pepper stuffed with vegetables for the winter is one of the original and tasty preparations. As a result, you will get an excellent addition to meat dishes, various side dishes and cereals. We offer you some of the most delicious recipes for peppers stuffed with vegetables, you choose the most acceptable and suitable for yourself.

Peppers stuffed with vegetables for the winter with cabbage

Ingredients:

• multi-colored sweet pepper - 35 pcs.;
• hot pepper - 1 pc.;
• vegetable oil - 125 ml;
• white cabbage - 3 kg;
• garlic - 11 cloves;
• fresh herbs - 2 bunches;
• carrots - 2 pcs.

For marinade:

• drinking water - 1 l;
• vinegar - 120 ml;
• table salt - 20 g;
• crystalline sugar - 10 g.

Cooking

We offer you a simple classic recipe cooking peppers stuffed with vegetables for the winter. Rinse sweet pepper, remove seeds, dip in boiling water and detect for 5 minutes. Then we drain the liquid, and cool the vegetables, laying them on a towel. Process the carrots, grate on a coarse grater. Grind the greens, chop the cabbage into thin strips, and chop the garlic and bitter pepper into small pieces. Mix everything in a large bowl, salt and stuff bell peppers received stuffing. Put them in jars and proceed to the preparation of the marinade.

Throw salt, sugar into the water, pour vinegar and vegetable oil. Boil the mixture and pour into jars with pepper. We roll up the preservation with lids and leave to cool.

Peppers stuffed with vegetables for the winter, without sterilization

Ingredients:

• white cabbage - 3 kg;
• multi-colored Bulgarian pepper - 3 kg;
• table salt - 15 g;
• carrots - 1 kg.

For filling:

• coarse salt - 30 g;
• - 2 l;
• vegetable oil - 405 ml;
• vinegar - 145 ml;
• sugar - 185 g.

Cooking

We process the cabbage and carrots and finely chop with a knife. Then mix the vegetables in a bowl, salt to taste and remember well with your hands. Rinse the pepper, carefully remove the seeds, fill them with vegetable mass and put them in a basin.

Pour juice, vegetable oil, vinegar into a saucepan, throw salt and sugar at the same time in the indicated proportions. Mix thoroughly, boil over high heat, and pour over the peppers. Let's boil everything together for 35 minutes, and then lay the workpiece in sterile jars, tightly tamping the vegetables. We roll up the jars with lids, wrap them in a blanket and leave to cool for about a day.

Peppers stuffed with vegetables and rice for the winter

Ingredients:

• Bulgarian multi-colored pepper - 10 pcs.;
• raw rice - 125 g;
• onion - 2 pcs.;
• carrots - 3 pcs.;
• curry - to taste;
• sugar - 10 g;
• vegetable oil - 55 ml;
• - 20 ml;
• water;
• vinegar;
• salt - to taste.

Cooking

Peppers, onions and carrots, fill with water for a while. Next, we process the peppers, take out all the seeds, and peel and chop the carrots and onions. We wash the rice several times, and then pour boiling water over it and leave it to swell. In a frying pan, heat the oil, throw in the onion, carrot and fry, stirring, for 5-7 minutes. Boil rice until cooked, mix with vegetables and pour a little water. We put out everything together and remove the dishes from the stove. Dip the prepared pepper for a few seconds in hot water, stuff it with the prepared stuffing and put it in sterile jars.

Dilute tomato paste with water, throw in a little sugar, salt, curry and chopped greens. Bring the tomato sauce to a boil and boil for 5 minutes, removing the foam. Pour hot filling into jars, add a spoonful of vinegar to each, cover with lids on top and put in an air grill for sterilization. We sterilize the preservation for 35 minutes at a temperature of 155 degrees, roll it up with lids, wrap it in heat and leave the pepper stuffed with vegetables to cool in the tomato for the winter.