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Stuffed bell peppers for the winter recipes. Peppers stuffed with rice and vegetables for the winter

This combination gives the dish not only aroma, but also a rich taste. This preservation perfectly complements potatoes or meatballs. Peppers stuffed with vegetables are used as an appetizer for the festive table.

Peppers with cabbage and carrots

Many people love this recipe. It turns out very tasty cabbage and carrots. For the winter it is rolled up with pleasure. For cooking you will need:

Sweet pepper - 2 kg.
Cabbage - 1 small head.
Garlic - 10 cloves.
Parsley - 1 small bunch.
Black pepper (peas) - 5 pcs.
Carrots - 200 grams.

Ingredients needed for the marinade:

Vinegar - 150 g.
Vegetable oil - 0.5 cups.
Salt - 25 g.
Water - 1 liter.
Sugar - 200 grams.

Marinade is designed for 4 liters. If you want to make a double portion, then take the ingredients twice as much. To make peppers stuffed with cabbage and carrots for the winter, first prepare the vegetables and marinade.

Shred the cabbage. Grate carrots on a coarse grater. Mix the vegetables, salt them so that the juice comes out, and pepper. Let this mass rest.

In the meantime, you need to do pepper. Remove all ponytails and seeds, wash well, put on a dry towel. Now the pepper can be stuffed with carrots and cabbage.

Fill the bottom of the jar with garlic, parsley and pepper (peas). Make a brine: mix vinegar with vegetable oil and water, add salt and sugar. Focus on your taste. Bring liquid to a boil. Fill the jars tightly with stuffed peppers, pour hot brine. Sterilize the container for half an hour and immediately roll up.

Peppers stuffed with vegetables in tomato

To prepare this delicious dish, stock up on the following ingredients:

Red pepper (Bulgarian) - 3 kg.
Carrots - 2 kg.
Onion - 2 kg.
Tomatoes - 1 kg.
Vegetable oil - 200 ml.
Tomato paste - 50 g.
Sugar - 15 g.
Salt.

Wash and clean the peppers. Remove seeds and stems. Blanch peppers in boiling water for 3 minutes to soften. While they dry, peel the onion and cut (in cubes), grate the carrots on a coarse grater.

Onions must be fried until soft, then add carrots and simmer in a pan for up to 15 minutes. Cut the tomatoes randomly and fry separately, then add tomato paste, simmer for 5 minutes. Then put the onions with carrots in tomatoes and simmer everything together for 5 minutes. Then you need to add salt, sugar, and bring the mixture to a boil.

Now you can stuff the peppers with the tomato mixture. Fill banks with them. If there is a tomato left, pour it into a container with peppers. You can add other vegetables for taste. Peppers need to be packed very tightly in the container. It is desirable that there is no room for air. Then sterilize the jars with vegetables for 40 minutes and roll up. It turned out very tasty pepper, stuffed with carrots, onions and tomatoes. You won't regret making this dish.

and honey

This recipe lists the approximate amount of ingredients. The preparation of the marinade is described for 1 liter. Therefore, based on a liter jar, take:

Bulgarian pepper - 1 kg.
Carrots - 1/2 kg.
Garlic - 4 cloves.
Cabbage - 360 g.
Honey - for 1 pepper 1/2 tsp.

Sugar - 1 glass.
Salt - 15 g.
Vinegar - 150 ml.
Water - 1 liter.

Blanch the peppers in boiling water for 2 minutes. Chop the cabbage, and finely chop the carrots into strips or rub on a coarse grater. Chop the garlic. Combine the cabbage with carrots, salt and leave for 20 minutes so that the vegetables release the juice. Add pressed garlic.

In each pepper you need to pour honey according to the recipe. Then stuff it with vegetables and put it tightly in a liter jar.

Prepare the marinade, and when it boils, pour pepper over it. Sterilize a jar of vegetables for 25 minutes and roll up immediately.

Peppers stuffed with carrots for the winter with rice and mushrooms

This recipe is loved by many housewives. To prepare it, you need products:

Pepper (Bulgarian) - 1 kg.
Vegetable oil - 150 ml.
Tomatoes - 4 pcs.
Onion (medium) - 1 pc.
Carrots - 500 g.
Rice - 200 g.
Tomato juice.
Salt.

Wash the pepper, remove the ponytails and the core. Finely chop the onion and sauté. Dip the tomatoes for 1 minute in boiling water, then immediately in cold water and remove the skin from them, beat them with a blender. Grate the carrot.

Wash rice and mushrooms thoroughly. Saute onions and carrots in a pan until soft. Add to the same container and fry everything together for 20 minutes. When the mushroom juice has evaporated, add the beaten tomatoes. If the mass is very thick, add water. Now you can add all the necessary spices and simmer until the rice and mushrooms are ready. Stuff the peppers with the filling and place tightly in sterile jars.

Pour them Filled jars sterilize for 60 minutes. Now you can roll up. This is a great recipe. Peppers stuffed with carrots, onions, rice and mushrooms are a delicious dish for the winter.

Sterilization

As a rule, jars for blanks should be perfectly clean. If the container, vegetables or fruits are poorly processed, the preservation will deteriorate long before winter. Therefore, before rolling, carefully cook and wash the jars. In addition, they must be sterilized. Of course, you need to check the banks for a variety of defects and chips.

You can sterilize the container for a couple. To do this, put the pan on the fire, and install a metal sieve (inverted) into it. Place the jars upside down on it. When water boils, the container is steam sterilized.

Another convenient method of sterilization is the oven. It is necessary to wash the jars and put them wet on the wire rack. Turn on the oven to 170 degrees. The container should stand until completely dry.

Many housewives have adapted to sterilize jars using a microwave oven. To do this, pour water into the container, put it in the microwave. Turn on the oven at 800 watts. Sterilization should take 5 minutes.

Peppers stuffed with carrots are a delicious dish. However, the recipes indicate approximate proportions. It all depends on the size of the peppers and the amount of other products. Therefore, each hostess chooses her own recipe.

Much more small pepper is placed in a jar, and there is little marinade. If the pepper is large, then the brine is enough for you, but the vegetables will need to be added more. You will know the exact amount of products when you cook carrot stuffed peppers yourself. For the winter, you can combine recipes with different components.

Every hostess tries to experiment. Peppers can be stuffed with eggplant, zucchini and other vegetables. Try different recipes and you will find the one that suits you.

Many of us have already eaten stuffed peppers as a staple. Agree, it was hearty and tasty. In this case, I'm talking about bell pepper. It is beautiful, of different colors, fragrant and very pleasant to look at.

Today we will consider the preparation of pepper fruits with various delicious fillings for the winter. To open a blank in a jar in winter, get the fruits on a plate and eat with pleasure.

Pepper is very valuable in that during canning and salting, the safety of vitamins in it remains within 50-80% over a long period of storage.

When the fruits are cut and stewed, the most delicious aromas disperse around the apartment and break out into the entrance.

Stuffed peppers for the winter with cabbage, carrots and honey

Find out the favorite recipe of many of my friends when the workpiece is eaten with a bang.

For 1 liter of filling you will need:

200 g sugar
2 tbsp. spoons of salt
200 g vegetable oil
150 ml vinegar 9%

Vegetables: peppers, cabbage, carrots, garlic cloves

Cooking method:

1. Cut out the stalk from the fruits of pepper and remove the seeds.

Blanch the peeled peppers in hot water. This helps to remove air from the fruit, the presence of which can cause loss of vitamin C and spoilage of the workpiece.

2. Shred the cabbage and carrots into small strips and put them in a common basin. Season vegetables like an ordinary salad to taste: salt, pepper, pour vinegar and sunflower oil. We mix everything and try. We should like the taste so that stuffed peppers are fragrant.

3. Put honey on a plate, which we put in the amount of 1/2 part of a teaspoon at the bottom of each pepper.

Please note: blanched peppers retain color better and become more elastic and easier to fit into a jar.

4. At the bottom of each pepper, lower 1/2 of the peeled garlic clove.

6. To prepare the filling, pour 2 liters of water into the pan and put it on fire. Dip in a pot of water: 400 g of sugar, 4 tbsp. tablespoons of salt, 400 g of vegetable oil. We mix the solution.

7. After the solution boils, pour 300 ml of vinegar. The fill is ready. Waiting for it to cool down. Pour filling into each jar to the top.

8. We cover the jars with lids and put them on a rag in a saucepan. Pour water over the shoulders of the jars and bring to a boil. Reduce the heat and sterilize the jars for 15 minutes.

9. Then we take out the jars, roll up the lids, turn them upside down and insulate until cool.

Harvesting for the winter of peppers is ready.

Recipe for stuffed peppers with eggplant in jars

Pepper fruits stuffed with eggplants become a hearty snack for the winter.

Would need:

5 kg bell peppers of different colors of the same size
6 kg eggplant
1.5 cups peeled garlic cloves
1 large bunch of parsley
1 teaspoon ground black pepper
3 art. spoons of salt
3 cups vegetable oil

For the brine: 4 liters of water, 2 cups of 6% vinegar, 2 cups of sugar, 2 cups of vegetable oil

Cooking:

Cut the top off the peppers and remove the seeds.
We lower the peeled peppers for 3 minutes in boiling brine, then you need to remove and put on a baking sheet, cool.
Cut the peeled eggplant into cubes 1.5 x 1.5 cm in size. Then sprinkle them with salt, leave for 1 hour to remove the bitterness.
Then squeeze the juice and fry in vegetable oil.
Place the fried eggplant mass in an enamel pan, sprinkle with vinegar to taste, add chopped garlic, ground black pepper, chopped parsley. Simmer eggplant, stirring, 10 minutes.
When the eggplants have cooled, you can form stuffed peppers and put them in dry, clean jars, preferably 0.7-1 liter.
In the brine, where the pepper was blanched, add 2-3 bay leaves, 20 pcs. peppercorns and a little ground pepper. Bring the brine to a boil.
We remove the bay leaves and fill the jars with boiling brine with peppers.
We set to sterilize jars with a capacity of 1 liter - 20 minutes, 3 liters - 30-40 minutes.
We take out the cans and roll them up with a key. Ready.

Here is such a beautiful blank will be waiting for you at home.

Stuffed peppers with vegetables in tomato sauce - video recipe

Watch a video about a vegetable snack for the winter. In harvest season bell pepper you can buy at an affordable price without any problems.

Such a harvesting recipe often helps out in winter lunches and dinners. Therefore, take care of its preparation now.

Bulgarian stuffed pepper for the winter without vinegar

Find out the recipe for a blank that can be served on the festive table.

Ingredients:

4.3 kg sweet pepper
2.8 kg tomatoes
600 g onion
4 kg carrots
150 g parsnip root
150 g parsley and celery roots
50 g green dill
100 g parsley and celery
100 g of salt and sugar
15 g ground red pepper
10 g ground black pepper

Harvesting process:

Wash the bell pepper, cut the stem and clean out the seeds. Blanch the fruits for 2-3 minutes in boiling water, then cool.
Cut the peeled onion into rings and fry until golden brown in vegetable oil.
Peel the roots and cut into rings 3-4 mm thick or cubes, then fry them separately in vegetable oil.
Grind the greens and mix together with all the roasted roots. Sprinkle all this with half the norm of salt. Vegetable mince is ready.
Fill the fruits tightly with the resulting minced vegetable and place them in clean jars.
Finely chop the tomatoes and bring to a boil. Then add salt, sugar, ground red and black pepper.
Boil the resulting tomato mass over low heat for 5 minutes. Strain off the skins.
Fill jars with stacked stuffed peppers with hot tomato mass
Put the jars to sterilize in boiling water for 50 minutes.
Take out the jars and roll up the lids. Bulgarian stuffed peppers are ready.

In winter, open the jar and the finished dish is in front of you on a plate. Very tasty!

How to stuff peppers for the winter in 3-liter jars without sterilization

Now you will learn an unusual recipe with peppers stuffed with cabbage, apples and onions. Sterilization of jars is not required.

Necessary products for one 3-liter jar:

1.3 kg green sweet pepper
600 g white cabbage
400 g apples
1 onion
1/2 st. spoons of salt
dill umbel, 1 bay leaf

For marinade:

1.5 liters of water
200 ml vinegar 9%
3 art. spoons of salt
3 art. spoons of sugar

Preparation method:

We clean the pepper from seeds and pour it with boiling water. We close the container with peppers and boiling water with a lid. Leave it like this for 1-1.5 hours.
Shred the cabbage smaller and grind with salt.
Add chopped apples and chopped onions to the cabbage. We mix everything.
We take out the cooled fruits of pepper from the container and stuff them with a vegetable mixture.
In the prepared 3-liter glass jar, put the dill umbrella, bay leaf and stuffed pepper. We try to lay the fruits tightly.
Pour 1.5 liters of water into an enameled pan, bring to a boil and boil it for 5 minutes.
Pour the fruits in a jar with boiling water to the very top. Cover the jar with a lid and leave for 5 minutes.
Then we drain the water, bring it to a boil and pour it into the jar a second time, hold it again for 5 minutes.
Then we drain the water, dissolve sugar, salt in it, add vinegar, bring to a boil for the third time and pour into a jar of peppers.
Immediately roll up with tin lids. Stuffed peppers for the winter in a 3-liter jar are ready.

Turn the jar over and insulate until it cools completely.

Peppers stuffed with vegetables in honey filling for the winter - video recipe

Check out the recipe for pickled peppers stuffed with vegetables and with a very interesting marinade.

You have been provided with best recipes stuffed peppers for the winter with vegetables. Choose and create your culinary wonders in the kitchen.

As a tip: Having opened a jar of canned vegetables, put a mustard plaster under the lid. The contents of the jar will not get moldy.

Good luck with all preparations!

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.

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 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 the bell peppers with the resulting filling. 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 the 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.

Foreword

Peppers stuffed with vegetables are harvested by many housewives for the winter. By that time, vegetables preserved until winter have already lost their taste and vitamins. And homemade preparations for the winter, prepared at the height of the harvest, still retain the sunlight and warmth of summer.

Correct workpiece

Of course, at the height of the vegetable harvesting season, you need to work a little. But the result is worth the effort. The vegetable season lasts until late autumn, and there is plenty of time to stock up on vegetables for the winter. It is better to buy fleshy red bell pepper for stuffing. The taste of such pepper will be richer. You need to choose a medium-sized fruit. It should easily fit into the jar and at the same time be voluminous enough for stuffing.

An ideal option for harvesting is vegetables harvested on the day of conservation from the garden. If this is not possible, you need to choose the freshest and juiciest fruits.

There are many wonderful recipes for stuffing peppers for the winter. It's worth trying at least a few of them. In winter, the whole family will enjoy these wonderful dishes with pleasure. They diversify the menu for those who fast.

cabbage stuffed pepper recipe

Peppers stuffed with cabbage for the winter can be harvested until late autumn. This is a delicious dish that can be served as a separate appetizer or as a side dish. It is very convenient to open such a jar for dinner, providing the family with a vegetable dish without any extra effort. To preserve such a dish you will need:

1 kg of sweet bell pepper;
a small head of cabbage;
carrots - 1-2 pieces.

To prepare the marinade, you will need:

1 liter of water;
150 ml of vinegar;
200 g of sugar;
100 ml of sunflower oil;
2 tablespoons of salt.

Pepper must be thoroughly washed, carefully cut the stalk to preserve the shape of the cup. Remove the remaining seeds inside and dry the vegetables. While they are drying, the cabbage is being prepared.

The top damaged leaves are removed from the washed head of cabbage. The cabbage is cut into long thin strips. Carrots are peeled and washed under running water. It is better to grate it on a coarse grater, but you can also cut it into thin strips. You can use a special grater for Korean carrots to cut cabbage and carrots. This will improve the taste of the dish. In addition, vegetables cut in the same way will look more appetizing. Shredded cabbage and carrots are mixed.

Carefully, so as not to damage the shape of the workpiece, peppers should be stuffed with a mixture of cabbage and carrots. You need to fill it tightly enough, but without much effort.

The stuffed pepper is placed on its side in a deep pan.

To prepare the marinade, sugar, salt, vinegar and sunflower oil are added to the water. When the liquid boils, it is poured over the prepared vegetables. Now they must be put under oppression in a dark, cool place for 2 days.

After 2 days, stuffed peppers are tightly packed in washed and sterilized jars. Top them with marinade. Banks put on the stove to be sterilized. Liter jars with vegetables are sterilized for about 15 minutes. After that, the jars are closed with metal lids and rolled up. The winter dish is ready.

Peppers stuffed with carrots

The combination of carrots and peppers is very tasty. This dish is a must. In addition, it is bright and will decorate even the festive table. A large amount of carrots will add vitamins, so necessary in the winter. Required products:

1 kg of sweet pepper;
1 kg of carrots;
100 g of fresh herbs;
1 small head of garlic.

For marinade:

water 2 l;
1 glass of vinegar;
1 cup of sugar;
4 tablespoons of salt;
sunflower oil 8 tablespoons.

Prepare the marinade by adding vinegar, salt, sugar and sunflower oil to the water. Bring it to a boil. Dip the prepared cups of pepper into the boiling liquid and boil them for 7 minutes. A minute before the end of cooking, add greens to the marinade. Remove the vegetables from the marinade and stuff them with grated carrots.

Sterilize the washed jars and put greens and garlic in them. Place tightly on top stuffed vegetables. When the marinade boils, pour jars over it. After a couple of minutes, when the vegetables warm up well, the marinade is poured into a saucepan and brought to a boil again. After that, the marinade is re-filled into jars and rolled up.

To some, this re-filling procedure may seem complicated. It can be replaced by sterilizing pepper jars in boiling water. For liter cans 15 minutes sterilization is required.

Peppers stuffed with eggplant

A lot of people love this recipe. The combination of eggplant and pepper makes a great appetizer. Garlic adds a special piquancy to the dish. Roasting enhances the taste of vegetables. Tomato juice, combined with garlic and eggplant, resembles eggplant in adjika. To prepare you need to buy:

2 kg sweet bell pepper;
1 kg of eggplant;
1-2 heads of garlic;
1 liter fresh tomato juice

For the marinade you will need:

sugar 200 g;
vinegar 100 g;
1 tablespoon of salt;
vegetable oil 50 g.

Washed and processed peppers should be poured with boiling water, left in water until completely cooled.

Cut eggplant into thin slices along the length. The thickness of the plate should not exceed 1 cm. Put them in a container, salt and let them stand for 20 minutes. After that, wash the plates, dry and fry in a pan on both sides until cooked. Place the fried eggplant on a paper towel to remove excess oil.

Smear the chopped garlic on the plates.

Remove vegetables from water. Roll the eggplant plates into a tube and place them in the fruit. Peppers are stuffed with one or more tubes, depending on the size of the pepper and eggplant.

Banks are washed and sterilized. Stuffed vegetables are stacked in them.

Fresh tomato juice is put on fire. When it boils, sugar, vegetable oil and salt are added to it. Tomato juice with ingredients is left to boil for about 5 minutes, after which vinegar is poured into it. After mixing the marinade, it is poured into jars of pepper.

Banks are sterilized for about 35 minutes. After that, they are wrapped up and left "under a fur coat" until completely cooled.

Peppers stuffed with vegetables

The highlight of the dish is the combination of several vegetables for the filling. Pre-roasting enhances their taste. interesting recipe, a great side dish. The abundance of vegetables will support the body with vitamins and fiber in the winter. Required products:

3 kg of Bulgarian sweet pepper;
1 kg of onion;
2 kg of carrots;
0.5 kg of cabbage;
sunflower oil for frying;
cloves, black and allspice peas.

For marinade:

3 liters of fresh tomato juice;
100 g of sugar;
50 g of salt;
50 ml of vinegar.

Onions and carrots are peeled and finely chopped. Cabbage is shredded into small strips. Each vegetable is fried in vegetable oil separately. After frying, the products are laid out in a colander to drain excess oil.

While the vegetables are getting rid of excess oil, you need to prepare the peppers for stuffing. Prepared peppers are boiled for about 2 minutes in boiling water.

Roasted vegetables are mixed and placed in cooled peppers.

Pre-washed jars are sterilized. They are first placed in a few peas of black and allspice, as well as a couple of cloves. Stuffed peppers are stacked tightly on top.

Fresh tomato juice is put on fire. As soon as it boils, sugar and salt are added to it. Tomato juice is left on the fire for another 7 minutes, after which vinegar is poured into it. After mixing the tomato juice, it is removed from the fire. Hot marinade is poured into prepared jars of pepper.

Jars of stuffed peppers are sterilized for about 35 minutes.

Frozen Stuffed Peppers

In addition to canning, there is another great way to make preparations for the winter. Peppers stuffed for the winter can be frozen.

You can freeze peppers, carrots, cabbage and eggplant separately. And in winter, prepare the desired dish from frozen semi-finished products. In this case, there is no need to boil the vegetables. The freezing process brings it to half-cookedness to the same extent as boiling.

It is only necessary to carefully process all vegetables before freezing. In a frozen or thawed state, they cannot be processed.

Before freezing, the peppers are thoroughly washed, the stalk is carefully cut out, all the seeds are removed and washed again. Place prepared peppers on a clean kitchen towel to dry.

Eggplants can be frozen in slices. Thawed plates are quite possible to fry in winter. But it is difficult to give a golden crust to thawed vegetables when frying. Therefore, it is better and easier to prepare the straws and freeze them in an already twisted state. Before freezing, excess fat should be removed from the tubes with a napkin.

Cabbage, carrots and onions are chopped or grated. If you plan to roast vegetables, it is better to roast them fresh. In this case, excess fat is also removed with a napkin before freezing.

After preparation, the vegetables are placed in containers for freezing. It is advisable to save each vegetable in a separate container. In winter, it will be possible to combine cutting, depending on the desire. But you can immediately freeze stuffed peppers for the winter.

Freezer bags can be used instead of freezer bags. Freezer bags hold more food. Each package should be sealed as tightly as possible. Otherwise, the vegetables may dry out.

Prepared peppers will take the most space. Freezing a lot of peppers is unlikely to succeed.

Preparing a dish of frozen vegetables is much easier, as they cook faster.