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Preparations for the winter stuffed peppers. Peppers stuffed with vegetables for the winter

Pepper stuffed with vegetables for the winter in Bulgarian - this 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

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 into 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.

Stuffed peppers with rice and meat are prepared mainly before direct consumption. But for lovers of this dish, there is a way to feast on them outside the fruiting season. By following the cooking technology step by step in the recipe, you can prepare bell peppers with meat and rice for the winter.

Cooking stuffed peppers requires that you have: sweet bell pepper, rice, meat, onions, tomatoes, butter, parsley, ground hot pepper, sugar, salt and bay leaf.

How to cook stuffed peppers.

Let's describe the recipe step by step.

Young, small in size, my sweet pepper, cut off the stalks, pull out the seeds without damaging the integrity of the pepper, blanch in boiling water for 2 minutes. and cool.

Separately preparing rice: we wash it, let it drain, pour water in a saucepan (2 cups of water per 180 g of rice) and cook until half cooked over low heat. If the rice is viscous after cooking, rinse it.

How to make minced pork: we take fresh meat of medium fat content, wash it, let it drain, pass it through a meat grinder.

We prepare the rest of the ingredients: add butter to the peeled and washed onion and fry it until golden brown. Add minced pork and simmer until meat is tender.

Wash parsley, dry and finely chop.

The next step - how to make stuffing for peppers: mix rice with fried onions and meat, parsley, add ground pepper and salt.

We stuff the peppers with the finished filling and add 2-4 pcs. (how much will fit) in a 0.5 liter jar.

Now Let's prepare the sauce for pouring pepper: wash ripe red tomatoes, peel them from the stalks, cut out the part where the tomato was attached to the branch, spoiled places, remove the skin and three on a coarse grater or pass through a meat grinder. Boil the resulting mass in an enameled saucepan for 15 minutes, add salt and sugar and boil for another 10 minutes.

Tomato sauce obtained from tomatoes, pour jars with prepared peppers, but not to the top, but 2 cm below the edge of the neck. We cover the jars with lids, lower them into a saucepan with hot water and sterilize for 30 minutes. at a temperature of 105-106°C. To achieve this temperature, you need to add 350 g of salt per 1 liter of water. The pan, where the jars are sterilized, must be covered with a lid. After sterilization, we immediately roll up the jars, check if the lid is leaking and leave it for 10-12 hours.

After the required time has elapsed, we put clamps on the jars or fasten the load and sterilize the workpiece with clamps in several stages:

1) 1st time sterilize for 90 minutes, leave the jars in a saucepan with hot water for gradual cooling;

2) 2nd time, after 24 hours repeat the operation;

3) 3rd time, after 24 hours repeat the operation again.

After the last sterilization, we remove the clamps from the cooled cans and check the quality of the closure. We keep the jars for 15 days at room temperature, check the condition of the lids, and then, if the lids are not swollen, we take them out to a cold cellar or put them in the refrigerator.

For one 0.5 l jar, you will need several pieces of small sweet peppers.

For minced meat: 2 medium onions, 180 g rice, 300 g meat, 100 g butter, 1 tsp. a spoonful of salt, 0.5 tsp. spoons of ground hot pepper, parsley, bay leaf.

For tomato sauce: 800 g tomatoes, 2 tsp. tablespoons of salt, 1.5-2 tbsp. spoons of sugar.

Of course, this is not a simple recipe for harvesting, cooking will take quite a lot of time, but tasty stuffed peppers can be stocked up for the winter and in winter you can easily and simply delight your loved ones. After all, this is a ready-made meat second course. It is only necessary to open and warm up with sour cream. And if you are in a hurry, then stuffed peppers with rice and meat can be eaten cold. Enjoy your meal!

A photo. Stuffed peppers with rice and meat for the winter.

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 hastily. 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. AT step by step recipe with the photo, I cooked half the portion, 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. 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. 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. 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. Wash the fruits, cut off the stalks and remove all seeds, dry on a paper towel.
2. Finely chop the onion, parsley and fry until golden brown in a frying pan with odorless sunflower oil.
3. Add half of the salt indicated in the recipe to the frying, mix.
4. Fill the entire bell pepper with this filling (minced meat).
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. Put the peppers in prepared sterilized jars, pour over the tomato sauce.
7. Sterilize filled containers a second time in hot water for sixty minutes.
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. Prepare the pepper: wash, cut off the tail, remove the core and seeds, dry the vegetables.
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. Wash all the greens, chop finely.
4. Boil parsley, carrots until half cooked, cut and mix with the rest of the herbs.
5. Stuff the pepper with the finished stuffing.
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. 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. Wash, cut out the seeds and core, dry and rub each fruit with salt.
2. Peppers need to stand in this form for about three hours at room temperature.
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. Fill each of the peppers with the prepared stuffing.
5. Tamp the vegetables in glass jars, previously sterilized, pour cold brine (a liter of water - a tablespoon of salt).
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. Wash the pepper, remove the stalks and seeds.
2. Prepare the marinade filling: boil water, add all the salt, sugar and vinegar indicated in the recipe.
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. Fry the carrots, which were previously grated on a coarse grater, onions and peppers.
5. Add all finely chopped greens to the frying, mix.
6. Fill the peppers with minced vegetables, put in pre-sterilized glass jars, pour over the marinade left over from cooking.
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. 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. For the marinade, boil a liter of water, add salt, vinegar.
3. Wash the pepper, peel, blanch in boiling water for thirty minutes, cool and fill with already cooked cabbage.
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. 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. 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. Prepare the peppers: wash, peel and dry on a paper towel.
3. Sterilize jars in boiling water or in an oven for an hour.
4. Put peppercorns, bay leaves on the bottom of the prepared containers, fill the containers with pepper stuffed with vegetables.
5. Boil the tomato juice, then fill it with jars of vegetables and roll up.
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. Wash the peppers, remove seeds and cores, dry, then dip in boiling water for five minutes, then immediately cool in ice water.
2. Cut the onion and fry in vegetable oil until golden brown.
3. Grate the carrots on a coarse grater, chop the parsley, eggplant and add to the onion, simmer over medium heat.
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. Stuff prepared peppers with carrot, onion, parsley and herb filling.
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. Pepper prepare for preservation. If it is raw, then peel, remove all seeds and stalks. If canned, then drain the entire marinade.
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. Fill the pepper with rice and vegetable filling, pour boiling water and cook for ten minutes in a saucepan.
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. Prepare the pepper, peel and wash. Blanch vegetables in boiling water for five minutes.
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. Fill the peppers with the mixture.
4. For marinade sauce you need: in tomato sauce dissolve fifty grams of sugar and the same amount of salt, season with pepper to taste.
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. Cut the carrot into thin strips or small cubes, onion into half rings and fry in separate pans until golden brown.
2. Grind the tomatoes in a meat grinder or rub through a sieve.
3. Mix tomato puree with onions and carrots, add salt and other spices, boil for ten minutes.
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. After putting the fruits in prepared and sterilized containers, add vinegar and roll up with tin lids.
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.

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