Eggplant stuffed bell peppers are a wonderful lean vegetable dish that can be offered for breakfast or dinner. We are more accustomed to the fact that peppers are cooked with meat filling, but the meat-free option is also very good. When cold, peppers stuffed with eggplant can be served as an appetizer.

Prepare for cooking all the products on the list. The number of peppers and eggplants is arbitrary, since it all depends on the size of the vegetables and the dishes in which the dish will be cooked.

Cut the top off the peppers and remove the seeds.

Cut the eggplant into cubes, put in a bowl and season with salt. Leave for 30 minutes.

Heat the sunflower oil in a frying pan, squeeze and fry the eggplant until soft. At the end of frying, sprinkle eggplant with garlic and basil. Let the filling cool down a bit.

Fill prepared peppers with eggplant filling.

Prepare the sauce. Cut the onion into cubes, grate the carrots. Fry the onion in sunflower oil until transparent, add the carrots. I also add pepper pieces from the tops. Pour tomato juice into the pan, add sugar, salt and pepper to taste.

Peppers stuffed with eggplant, put in a saucepan vertically, pour the sauce on top. Put the pan on the fire, cover with a lid and simmer for 30 minutes. At the end of cooking, add bay leaf to the pan.

This recipe for stuffed peppers with eggplant is one of the most delicious. True, it has one drawback - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to prepare it, but I assure you, my dear hostesses, the end result of this recipe will make you happy.

And after the amazed eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, you will surely receive the title of a noble culinary specialist and will be proud to share the recipe .

I cook peppers in several ways. One in a marinade with a spicy filling, with herbs and garlic and in tomato sauce. All recipes are very tasty and worthy of the attention of homemade lovers. I will write you all five, and you can choose the one you like more or prepare each with several jars. The contents and preparation are the same, but the tastes are completely different.

With practice, I began to like skinless eggplants better, and I advise you to take small peppers. They include fewer rolls, but such peppers look better on a plate and are more convenient to eat. the jar won’t fit much. As shown in the photo, you shouldn’t do it, you don’t need to fill all the voids of the pepper, otherwise it will burst.

Stuffed Peppers with Marinated Eggplant Rolls - Basic Step by Step Recipe

Bright, tasty preparation for the winter , it's worth tinkering for such. You can cook spicy, and if you don’t like spicy, then you can exclude red hot pepper from the list of ingredients or add quite a bit, this is already an amateur.

Ingredients:

• 3 kg small bell pepper
• 3 kg. eggplant
• garlic 4 heads,
• hot pepper 4 pieces
• a large bunch of dill, parsley and celery greens

For marinade:

• 2 glasses of water
• 1 glass of vinegar
• 1 cup of sugar
• 1 cup sunflower oil
• 1 tbsp salt

Cooking:

Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then you can peel the pepper and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant.

Cut the eggplant lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplant is young, then you can cut it with a skin.

Then squeeze all the eggplants from the salt and fry, preferably in two pans at once, until golden brown.

Fried eggplants can be immediately laid out on a sieve or colander so that excess oil absorbed during frying drips off. We don’t need extra calories. If you still have a lot of oil, you can make eggplants according to a simplified recipe. put dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They will not absorb such an amount of oil, but will become soft and baked.

While the eggplants are cooling, we will prepare a mixture of peppers, garlic and herbs. Peel the hot peppers from tails and seeds, peel the garlic and chop everything in a blender, or twist it in a meat grinder. Add the chopped herbs to the mixture and mix.

We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. One or two rolls can be put in each pepper, it all depends on the size of the pepper and eggplant.

If the pepper is small, then there will be fewer rolls. Do not try to stuff a lot of rolls into the pepper, otherwise it will burst.

Stuffed peppers are placed in one-liter jars, o Usually 8-9 pieces of small pepper are placed in a jar.

When all the peppers are filled, prepare the marinade and pour it into jars. If there are a lot of jars, then you need to cook several servings of the marinade at once.

Cover with lids and sterilize for 30 minutes.

After the time has elapsed, roll up the jars and, after they have cooled, put them in the pantry or cellar. It will be good to stand everywhere.

Recipe for Stuffed Peppers with Eggplant Rolls in Tomato Sauce

This is one of my favorite stuffed peppers with eggplant rolls. Appetizing pepper is able to decorate any holiday table. Therefore, you should prepare such preservation, because it will add variety to the winter diet. And you will always have a chic dish ready for the holiday.

Ingredients:

The ingredients are the same , as in the first recipe. It is better to take small peppers so that more of them enter the jars.

Brine:

• 0.5 l water
• 0.5 l vegetable oil
• 0.5 l 6% vinegar
• 100 g salt
• 100 g sugar

Tomato sauce:

• 2 liters of tomato juice
• 2 cups sugar
• 1 glass of vinegar
• 100g butter
• 1 tbsp salt

Cooking:

We clean the pepper, cut the eggplant as in the first recipe.

Spread the cooled eggplants with the mixture and stuff the peppers, pour in the tomato sauce.

We will make it from 3 kg of tomato, twisting them in a manual juicer, which I wrote about more than once in my recipes. There is practically no waste, but the juice is squeezed to the last drop.

We prepare the marinade, pour it into liter jars and sterilize for 30 minutes.

Practice has shown that it is better to peel the eggplant, now I just do it. This is a photo of this year of canning. Such a blank of pepper can be safely stored at room temperature. In winter, the pepper can be put whole on a plate or cut into thick rings. I hope you will also like this recipe for pepper with eggplant for the winter, like my other recipes.

Stuffed Peppers with Eggplant Rolls with Carrots and Parsnips

In appearance, ordinary peppers from a jar amaze with the richness of the filling and colorful variety. You will get such a pepper, cut across the circles and such beauty! A worthy dish for a festive table.

Ingredients

• Sweet red pepper(12-15 pieces) - 15 pieces
• Eggplant (preferably long-fruited, approximate quantity) - 10 pcs
• Carrots - 3 pcs
• Parsnip - 2 pcs
• Garlic (large heads) - 2 pcs
• Water - 2 l
• Sugar - 200 g
• Salt - 2 tbsp. l.
• Vinegar (6%, of this quantity 150 ml for cooking peppers) - 300 ml
• Carnation - 20 pcs
• Allspice - 20 pcs
• Black pepper - 1 tsp
• Bay leaf - 3 pcs
• Sunflower oil(for frying, can go more) - 0.5 stack.

Cooking

Wash the peppers, cut off the stalk and remove the seeds. Boil the marinade with sugar, salt, spices and half the vinegar. Dip the pepper in the boiling marinade in parts, boil for 2 minutes at a low boil. Cut the peeled carrots and parsnips into thin strips. Fry in sunflower oil until half cooked .

Cut the eggplant lengthwise with a thickness of 0.5 cm. Leaving 2-3 pieces, which are cut into washers, 1 cm thick. Fry the eggplants until soft in oil, over high heat. Lubricate each fried eggplant slice with garlic, passed through a garlic press, lay carrot strips across and parsnips and roll up the roll. We start the peppers with rolls, tightly stacking them in several pieces.

We put the stuffed peppers in a jar, fill the gaps, if they remain, with circles of fried eggplant. Boil the remaining marinade again, adding the second half of the vinegar at the end and pour it into the jars. Cover the jars with sterilized lids and put on sterilization, 700 g - 15 minutes, liter - 20 minutes. Then roll up and put to cool, covered with a blanket.

When you open the jar, carefully remove the pepper and cut it across into slices, 1 cm thick. The cut will be colorful and very appetizing!

Eggplant rolls in peppers with herbs and garlic

We hasten to please you with an amazingly delicious recipevegetables for the winter- bell peppers stuffed with eggplant rolls with herbs and garlic. The taste of the salad is unusually bright and recognizable, and the preparation is perfectly stored at room temperature and always causes a sensation on any holiday table.

Ingredients:

• Bulgarian pepper(medium) - 5 pcs
• eggplant (medium) - 2 pcs
• dill - 1 bunch.
• parsley - 1 bunch.
• garlic (medium heads) - 2 pcs
• allspice (peas) - 3 pcs
• bay leaf - 1 pc.

Marinad

• Input - 125 ml
• sugar - 50 g
• salt - 0.5 tbsp. l.
• vinegar (9%) - 25 ml

For frying

• Vegetable oil(as many as needed)

Cooking:

All ingredients are given for a 1 liter jar. With products, it does the same as in the first recipe, but I recommend cleaning the skin better. Finely chop the greens, pass the garlic through a press. Mix greens and garlic well in a bowl.

We spread the greens with garlic on the eggplant strips and roll them up.Then we stuff the boiled bell pepper with these rolls.
At the bottom of a clean jar we put a bay leaf and allspice peas. We put stuffed peppers in a jar.

We prepare the marinade: boil water with sugar and salt, add vinegar, pour our peppers and put the jars to sterilize. 1 liter jar - 40 minutes. At the end of sterilization, the jars are rolled up and sent for storage. The snack keeps well at room temperature.

Well, that's all, now if guests suddenly come to you, or maybe you have a holiday coming up, then with such snacks you will be at your best. With boiled potatoes and fried liver with onions, these peppers stuffed with eggplant are very sincerely in harmony, and with other products Same.

Ingredients

• parsley, dill or celery, or all together - 2 bunches
• garlic 3 heads
• eggplant 2kg
• sweet pepper 2 kg

Marinade 1 for blanching:

• 0.5 l of water,
• 0.5 l vegetable oil
• 0.5 l vinegar 9%

Marinade 2 for pickling:

• 1.5 l tomato juice
• 200 gr. Sahara
• 1 tbsp salt
• 100 gr. vinegar 9%

Cooking

Wash and prepare all the vegetables for slicing. Remove the middle from the pepper. And cut the eggplant into tongues.

First, prepare the first marinade. Mix all ingredients and bring to a boil. Boil sweet peppers, peeled from seeds and eggplant, cut with tongues without peel, in this marinade for 5 - 7 minutes, depending on the thickness of the walls of your pepper.

Then remove the vegetables from the brine and cool. Chop your greens, which you choose based on your preferences. Chop the garlic in any way.

Brush eggplants with garlic and sprinkle with herbs. Roll up and stuff the bell pepper with it, just like in the previous recipes.

Mix the ingredients from the second marinade and bring to a boil. Put the pepper in jars and pour the second marinade over. Heat the water in a saucepan and put the jars to sterilize for 20 minutes, it will warm up quickly, because we poured boiling water over the pepper.

Roll up the bell pepper stuffed with eggplant rolls. If you don’t sterilize, then wrap it up until it cools.

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to note preparations from bell peppers and eggplants, or, as they are affectionately called, “blue ones”. Today we present you a recipe for eggplant stuffed peppers for the winter. We hope that our recipe will help you prepare this original and delicious appetizer.

For canning, choose eggplants with a smooth and shiny skin, without dents or brown spots that will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplant indicate overripeness, and a brown stalk indicates that the product is stale.

In order to prepare the eggplants for canning, it is only necessary to cut off the stem and the tip, it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, salt, and after 15-20 minutes, rinse them with running water.

Ingredients for preparing stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplant - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 cup

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Eggplant cut into plates 1 cm thick, salt, leave for 20 minutes.

When the bitterness from the fruits goes away, rinse the eggplant again, dry it and fry the layers in a pan or grill. (For those who want to make winter harvesting less nutritious, our advice: eggplants are known to “like” vegetable oil very much and can absorb it in large quantities when frying. You can reduce the amount of absorbed oil as follows: pre-soak chopped eggplants in water for 15 minutes, then drain in a colander and let dry a little).

When the fried eggplants cool down and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the pepper with the resulting eggplant blanks, depending on its size.

Place the eggplant-stuffed peppers in sterile and dry jars.

Prepare the marinade: chop the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour over the stuffed peppers.

Cover jars with lids and sterilize over low heat. Liter jars must be sterilized for 40 minutes. Now the pepper can be rolled up. This product keeps well at room temperature. Winter pepper stuffed with eggplant is ready!

Bon appetit and "tasty" winter!

Pepper recipe with vegetables and honey

You will need: bell peppers, carrots, garlic, white cabbage, honey, marinade - for 1 liter of water, 200 g of sugar and vegetable oil, 150 g of vinegar 9%, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare peppers for stuffing, dip in boiling water for 5 minutes, dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, put the peppers in jars, pour the marinade brought to a boil, then sterilize the jars for 25 minutes (1l) and roll up.

The preparation of pepper stuffed with mushrooms and rice turns out to be very appetizing; such a pepper will be a wonderful lunch or dinner - you just need to get it out of the jar and warm it up.

Bulgarian pepper stuffed with eggplant

The original version of the preparation of pepper for the winter - stuffed with eggplant and marinated from tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 liters of water, 200 g of sugar, 100 g of salt, 2 tsp. vinegar 70%.

Marinade for pouring:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Cooking:
Remove the stem from the peppers. For 1 min, dip in boiling marinade No. 1, remove, cool. In the same marinade, lower the peeled and chopped eggplants, boil until soft (5-7 minutes), put in a colander.

Chop garlic and parsley and mix with eggplant. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling marinade from tomato juice, cover with lids, sterilize 1.5 l jars for 20 minutes. Roll up. .

PEPPERS STuffed with CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 garlic cloves,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp salt,
1 st. Sahara,
0.5 st. sunflower oil,
0.5 st. 9% vinegar.

Cooking:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped greens, grated carrots, garlic and 1 hot pepper to it (more can be to taste)

Mix everything, add a little salt. Stuff the peppers with stuffing and put them in a jar.

Then pour them with a prepared brine from water, salt, sugar, vegetable oil and vinegar.

Cover and sterilize: 2 liter jars - 30 minutes, 1 liter - 20 minutes.

Then seal and turn upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty appetizer.

Step by Step Photo Recipe - Stuffed Hot Peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Pull out and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour olive oil. Store in a dry, cool place for no more than 6 months.

Ingredients:

• 40 pcs. bell pepper (30 of them should be even, medium-sized or large),
• 1 large pod of hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I st. l. salt
• I st. l. ground black pepper

for the marinade:

• 1.5 st. Sahara
• 1 st. 9% vinegar
• 0.5 st. vegetable oil
• 0.5 st. l. salt

Cooking:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry well and chop finely.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, mix. 30 sweet peppers wash, dry, make a neat incision on the side of each and stuff with pepper filling.

Place the stuffed peppers in a bowl.

Prepare the marinade: combine all the ingredients, pour 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Arrange in hot sterile jars and roll up.

Cool by turning and wrapping.

PEPPERS STuffed with ROASTED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water, I add 300 ml of 6% vinegar, vegetable oil - 250 ml, salt - 2 tbsp. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my household ordered me to cook more this year. Of course, I do not refuse: I will do it, I will fulfill the order. And the recipe is quite simple, try it, maybe yours will like it too

I store peppers - 2 kg (medium in size so that they can fit into a jar), eggplants -1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. I peel the eggplants, cut into strips, salt and leave for 2 hours. Then I wring it out and spread it in a pan, fry in vegetable oil. I cut the carrots into strips, onions into half rings, add them to the eggplants and the carcass all together with finely chopped garlic. I stuff the peppers with a vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under a fur coat, turning the jars over onto the lids. Enjoy your meal!

STUFFED PEPPERS WITH Roasted VEGETABLES IN TOMATO FILLING

Ingredients

• 1. Bulgarian sweet pepper - 3 kg
• 2. Carrot - 2 kg
• 3. Bulb onion - 2 kg
• 4. Tomatoes - 1 kg
• 5. Tomato paste - 2-3 tbsp.
• 6. Salt to taste
• 7. Granulated sugar to taste (approximately 1 tbsp. on top)
• 8. Sunflower oil - 1 cup

Or maybe with vinegar

Ingredients:

eggplant	2 kg
Onion	3 pcs
Carrot	6 pcs
Bulgarian pepper	2 kg
Tomato	2.5 liters
Salt	1 tbsp
Sugar	1 tbsp
Table vinegar 9%	100 g
Vegetable oil	200 g

How to cook

1. Select healthy peppers without barrels and bruises, wash them thoroughly in running water. Cut the circles with the stalks, remove the white membranes and seeds.

2. Boil water, blanch peppers in boiling water for 2-3 minutes. Take out the peppers and refrigerate.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onion into cubes or half rings.

4. Heat up 2 tablespoons in a pan. vegetable oil, fry the onion until half cooked.

5. Separately fry the carrots in 2 tablespoons of oil until half cooked.

6. Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes, simmer for 2-3 minutes.

7. Combine vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the stuffing. Place the peppers in clean, sterilized jars, spacing the filling between the peppers.

9. Pour 1 tbsp on top. oil, cover with boiled lids and sterilize the jars. 0.5 liter 30 minutes, 1 liter - 45 minutes. Roll up lids.

10.Store in a cool place

Recipe step by step photos

Peppers stuffed with cabbage in tomato sauce Oil rast. 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, deseed the peppers, peel the carrots.

Chop the cabbage into strips, grate the carrots on a "Korean" grater.

Mix carrots and cabbage, add 1.5 tablespoons of salt, mix, grind and leave alone for 1 hour.

Stuff the pepper with cabbage, squeezing the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and, last but not least, vinegar.

Put the pepper in the marinade and cook from the moment of boiling for 25 minutes.

Sterilize the jar, put the pepper, pour the marinade and roll up the lids.

Cool covered with a blanket for about a day.

Recipe step by step photos

Additional information about the recipe

All this "wealth" fit in a two-liter jar. I did it for the first time, for a test. I liked the preparation very much, but next time I will adjust the amount of oil, it's a bit too much for my taste. .

Bulgarian pepper stuffed with fried cabbage with vegetables in tomato sauce

Filling for stuffed peppers prepare from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (well, very useful) - 50 ml

Add salt and sugar to tomato juice and boil for 5 minutes, add apple cider vinegar at the end of boiling. The fill is ready.

For stuffing peppers:

• Bulgarian pepper - 3 kg
• Carrot - 2 kg
• Onion - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice and black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Put in a colander and leave for 2 hours to drain excess oil. Salt the fried vegetables to taste, pepper and mix well.

Wash the pepper, remove the stalk and remove the seeds through the bottom hole.

Prepared peppers blanch in boiling water for 2 minutes. Cool and stuff with the prepared stuffing.

At the bottom of pasteurized liter jars, put 5 peas of allspice and black pepper and 3 stars of cloves. Lay the stuffed peppers and fill with the finished filling. Put the jars in a wide pan, cover with metal lids, pour hot water into the pan so that it is on the shoulders of the jars. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then not only the solar energy of summer, but also your positive energy will be stored in your canned food.

Enjoy your meal!

Wash the pepper, remove the seeds and boil in boiling water for 5 minutes. We take it out of the water and let it cool. Cut the eggplant into thin long plates and fry on both sides in hot vegetable oil.

Finely chopped greens and garlic, passed through a press, mix thoroughly.

We spread the greens with garlic on the eggplant plates.

We roll into rolls.

We stuff boiled bell peppers with these eggplant rolls.

We put bay leaves and allspice at the bottom of a clean, sterilized jar, and our stuffed peppers on top.

To prepare the marinade, boil water with sugar and salt until the crystals dissolve, add vinegar, remove from heat and pour into a jar of stuffed peppers. Cover with boiled lid. At the bottom of the pan, in which we will sterilize the jar, put a rag folded in half, pour hot water. We put the jar in the pan (the water should reach the "shoulders" of the jar). We put the pot with the jar on medium heat and, from the moment the water boils, we sterilize for 30-35 minutes. At the end of sterilization, we roll up the jars, turn them over, wrap them up and leave them to cool completely, then send them to storage.

Bulgarian peppers stuffed with eggplant for the winter are incredibly tasty. A wonderful appetizer for everyday and festive table!

In autumn, housewives have to take care of preparations for the winter, a special place among which is the preservation of bell pepper. Peppers are ideal for home canning, as they have bright colors, aroma, juicy pulp and a variety of nutrients. Peppers stuffed with eggplant are especially popular among winter homemade preparations.

Recipe for stuffed eggplant peppers for the winter

Kitchen appliances and utensils: large cutting board, bowls for vegetables with a capacity of 2-5 l, a shredding knife, a coarse grater, flat large plates, a wooden spatula, a measuring glass and bowls up to 200 ml, a colander, glass jars with a volume of 1 l, lids for conservation, seaming key.

Ingredients

How to choose the right ingredients

In order for this original preparation to please with its appetizing appearance and rich taste when served on the table in winter, it is necessary to carefully select the main and additional ingredients:

• For cooking, you need to choose the freshest and most fleshy varieties of medium-sized sweet peppers without visible flaws.
• For the filling, it is very important to select smooth and shiny blue even colors.
• The rest of the vegetables for filling the stuffing should be fresh and juicy.
• For sautéing and for marinade, hostesses recommend refined sunflower oil, which does not have the characteristic smell of sunflower.
• Tomato juice is recommended to use home-made or store-bought natural.

Step by step cooking

1. We take 15 pcs. sweet peppers and clean, cutting off the stem and removing the core with seeds.
2. Cut 1.5 kg of eggplant into small cubes for the filling.
   
   
3. We rub 300 g of carrots on a coarse grater.
   
   
4. Shred 4-5 onions for the filling.
   
   
5. In addition, cut into small cubes 5 pcs. sweet pepper for stuffing.
   
   
6. Adding vegetable oil to a heated frying pan, fry the eggplant.
   
   
7. In a hot pan with oil, fry the onion until golden brown.
   
   
8. At the same time, we pass the grated carrots in a heated frying pan with oil and make sure that none of the ingredients burns.
   
   
9. Add sautéed onion to eggplant and stir.
   
   
10. Fry 5 pcs. separately chopped pepper for stuffing.
    
    
11. Add together with the finished carrots to the eggplant, mix and set aside the finished minced meat.
    
    
12. For the marinade, lightly fry two finely chopped onions.
    
    
13. Pour 400 ml of tomato, a glass of sunflower oil.
    
    
14. Add 1 tbsp. l. salt and sugar and simmer well until tender.
    
    
15. Blanch the peppers in boiling water for about 2 minutes until the color changes.
    
    
16. We start blanched peppers with minced meat.
    
    
17. We lay it out in liter jars, filling each with ready-made gravy.
    
    
18. We put the jars filled and covered with lids in a deep bowl with warm water, preferably on a napkin, and sterilize for 15 minutes from the moment of boiling.
    
    
19. Roll up the lids, turn over and wrap until completely cool.
    
    

How to decorate a dish

Thanks to the juicy and bright color palette, such an appetizer in itself is able to decorate any holiday table. And yet, the impression of its serving can be enhanced by sprinkling stuffed peppers with chopped herbs or laying them on fresh lettuce leaves. The dish looks even more appetizing in combination with all kinds of pickled and canned vegetables and fruits.

How to serve the dish and with what

In winter, such a stuffed pepper is especially good on any table. therefore its serving is always appropriate and as a side dish for meat, and as an independent appetizing dish. As an original and satisfying addition to this appetizer, you can take many other vegetables prepared according to the best recipes.

Video recipe for cooking peppers stuffed with eggplant for the winter

Using the useful tips from the video we have proposed, you can easily master the preparation of a wonderful recipe for stuffed peppers for the winter.

Basic common truths

In winter, every housewife wants to treat herself and her loved ones to homemade preservation of her own cooking. Delicious and quick recipes are especially preferred, which, of course, include harvesting bell peppers stuffed with various vegetables for the winter.

By following some valuable tips and tricks, it's easy to prepare this tasty and healthy snack:

• All peppers and other vegetables used must be thoroughly washed, cleaned and dried.
• For stuffing, it is better to take medium-sized fleshy red peppers., although you can mix it with juicy varieties of green and yellow for beauty. It is important that they pass freely into the jar, are fresh and without obvious damage.
• Since the recipes indicate approximate proportions, it is very important, depending on the size of the pepper and the amount of other ingredients, to carefully calculate the ratio of them and the marinade.
• In order for each jar to be adequately evaluated not only by taste, but also by design, vegetables need to be laid beautifully.
• For harvesting, it is necessary to take only whole cans, be sure to wash with soda or mustard and be sure to sterilize.

Other possible cooking and filling options

Stuffed vegetables provide excellent opportunities for every housewife for unusual experiments with their filling. If you wish, you can stuff not only peppers with various vegetables, but also use interesting recipes or the same eggplants. Spicy recipes will not be an exception.

When preparing peppers stuffed with blue ones, chopped eggplants with garlic and herbs are often used as a filling. It is also very popular to fill peppers with eggplant in the form of rolls with garlic. This combination of vegetables makes the appetizer extraordinarily tasty and appetizing. Among other favorite fillings of the most delicious recipes, it is worth noting carrots, cabbage and rice with vegetables.

The simple option we have proposed for harvesting delicious peppers stuffed with blue ones will be of interest to many precisely because of the ease and speed of their preparation. We have no doubt that the real hostess has more than one recipe for such a preparation in stock, so we are happy to listen to your useful tips and recommendations. Share your experience!