How to cook stuffed peppers for the winter. Stuffed peppers for the winter

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

Preparing for a spin for the winter

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

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

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

Bulgarian stuffed pepper

For the recipe you will need:

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

Cooking process:

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

Sweet stuffed peppers without jar sterilization

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

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

Cooking process:

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

Salted fruit with vegetables, stuffed without sterilization

Products needed for spinning pepper:

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

Cooking:

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

The easiest recipe for peppers with vegetables

Appetizer Ingredients:

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

Cooking process:

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

Recipe in Hungarian

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

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

Cooking:

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

in tomato juice

For this dish you will need the following ingredients:

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

Pepper making process:

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

Bulgarian stuffed fruit

Ingredients needed to cook vegetables:

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

Cooking process:

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

Peppers stuffed with rice for the winter

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

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

Step by step preparation:

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

"Globe"

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

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

Cooking step by step:

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

Peppers stuffed with carrots

Products needed for cooking:

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

Cooking process:

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

Recipe for freezing for the winter

You will need the following ingredients:

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

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

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

Hello dear readers!

Peppers stuffed with rice and meat

For harvesting, it is better to use young medium-sized fruits of a light green color with a thin wall.

For 10-12 such peppers you need.

For minced meat:

• 2 medium sized onions
• 180 g rice
• 280 g medium fat pork
• 120 g butter
• 5-6 sprigs of parsley
• 2 teaspoons salt
• half teaspoon ground black pepper
• 2-3 bay leaves

For filling:

• 1.4 kg tomatoes
• 3 teaspoons salt
• 1 tablespoon sugar

Blanch the washed and de-seeded peppers in boiling water for 3-4 minutes and cool immediately.

Boil the rice until half cooked and rinse with cold water.

Peel the onion, cut into rings and fry until golden brown.

Wash the parsley and cut into small pieces.

Pass the meat through a meat grinder.

Put meat, rice, parsley, onion into an enameled pan, add pepper, salt and mix everything thoroughly.

Stuff pepper pods with this stuffing and carefully place them in half-liter sterile jars.

Grate the washed tomatoes on a coarse grater, removing the skin, place in an enamel pan and put on fire. Boil 1 for 2-15 minutes, then add sugar, salt and boil for another 9-10 minutes. Pour the contents of the jars with the resulting tomato sauce so that the level is 2 cm below the shoulders.

Put half-liter jars covered with lids in warm water and sterilize in boiling water for 30 minutes. At the end of the jar, do not remove it, but leave it to cool in the same water.

In a day, repeat sterilization in the same water.

After 24 hours, repeat sterilization for the third time. Seal jars hot and let them cool. Place jars in a cellar or refrigerator for storage.

Peppers stuffed in tomato sauce

2 kg of pepper, 1.4 kg of tomatoes, 600 g of carrots, 600 g of onion, two medium parsley roots, 20 g of parsley, 5-6 bay leaves, 12 allspice peas, 90 g of sugar, 50 g of salt, 4 tablespoons . l. 9% vinegar, 2 cups vegetable oil.

Clean all vegetables, if necessary, from dirt, rinse. Carefully cut the stalk with the seed chamber from the pepper, remove the seeds, rinse.

Preparation of minced vegetables:

Cut the onion into half rings and fry in vegetable oil so that a golden crust appears. Chop the parsley roots and carrots into small strips, stew until half cooked. Combine roots and onions in a saucepan, mix, salt.

Filling preparation:

Rub the tomatoes through a sieve, remove the skin, place in a saucepan, boil for 15-17 minutes, add salt, sugar, allspice and cook for another 11-12 minutes. Sprinkle the finished filling with chopped parsley.

Boil vegetable oil for 2-3 minutes, cool to 70 degrees, pour into prepared sterile jars at the rate of 2 tablespoons per liter jar.

Stuff the prepared pepper with minced vegetables, place in jars with oil, pour hot tomato sauce with spices.

Sterilize in boiling water: half-liter jars - 45 minutes, liter - 55.

Seal the jars immediately, let cool and place in a dark, cool place for storage.

Peppers stuffed with vegetables "Autumn"

For 3 liter jars stuffed peppers for the winter you need: 0.7-0.8 kg of sweet pepper with a wall thickness of up to 4 mm, 1.5-1.7 kg of minced vegetable, 400 ml of marinade, 1.5 teaspoons of 70% vinegar essence.

For minced meat you need: 0.7-0.8 kg of early cabbage, 250 g of carrots, 35 g of salt, 10 g of ground black pepper.

Wash the pepper thoroughly, cut off the fruit from the side of the stalk, remove it, and clean from the seeds. Place the pepper in a colander and blanch it in boiling water for 3 minutes. Place immediately in cold water to cool. Drain in a colander and let the water drain well.

Preparation of minced vegetables:

Peel the carrots and grate on a coarse grater. Shred the cabbage. Put the cabbage and carrots in an enamel bowl, mix well, add pepper and salt, grind, mash. Leave the minced vegetable prepared in this way at room temperature until carrot-cabbage juice appears abundantly (approximately 6-7 hours).

Filling preparation:

Through a medium sieve, drain the juice released from carrots and cabbage into a saucepan and add vinegar.

Stuff the pepper with the prepared minced vegetable and place tightly in sterile jars, fill them with filling. After covering the jars with lids, place them in warm water and sterilize in boiling water for 55 minutes.

Banks with stuffed peppers for the winter Seal immediately, let cool and store in a dark, cool place.

Sincerely, Sergey Mozgovykh

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

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


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

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

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

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

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

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

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

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

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

Peppers stuffed with vegetables for the winter with cabbage

Ingredients:

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

For marinade:

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

Cooking

We offer you a simple classic recipe for 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.

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.

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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.

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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.