Stuffing peppers with vegetables for the winter. Preparations for the winter: stuffed peppers recipes with photos

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:

1. Cut the top off the peppers and remove the seeds.
2. We lower the peeled peppers for 3 minutes in boiling brine, then you need to remove and put on a baking sheet, cool.
3. 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.
4. Then squeeze the juice and fry in vegetable oil.
5. 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.
6. When the eggplants have cooled, you can form stuffed peppers and put them in dry, clean jars, preferably 0.7-1 liter.
7. 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.
8. We remove the bay leaves and fill the jars with boiling brine with peppers.
9. We set to sterilize jars with a capacity of 1 liter - 20 minutes, 3 liters - 30-40 minutes.
10. 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. During the harvesting season, you can buy bell pepper 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:

1. Wash the bell pepper, cut the stem and clean out the seeds. Blanch the fruits for 2-3 minutes in boiling water, then cool.
2. Cut the peeled onion into rings and fry until golden brown in vegetable oil.
3. Peel the roots and cut into rings 3-4 mm thick or cubes, then fry them separately in vegetable oil.
4. Grind the greens and mix together with all the roasted roots. Sprinkle all this with half the norm of salt. Vegetable mince is ready.
5. Fill the fruits tightly with the resulting minced vegetable and place them in clean jars.
6. Finely chop the tomatoes and bring to a boil. Then add salt, sugar, ground red and black pepper.
7. Boil the resulting tomato mass over low heat for 5 minutes. Strain off the skins.
8. Fill jars with stacked stuffed peppers with hot tomato mass
9. Put the jars to sterilize in boiling water for 50 minutes.
10. 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:

1. 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.
2. Shred the cabbage smaller and grind with salt.
3. Add chopped apples and chopped onions to the cabbage. We mix everything.
4. We take out the cooled fruits of pepper from the container and stuff them with a vegetable mixture.
5. In the prepared 3-liter glass jar, put the dill umbrella, bay leaf and stuffed pepper. We try to lay the fruits tightly.
6. Pour 1.5 liters of water into an enameled pan, bring to a boil and boil it for 5 minutes.
7. Pour the fruits in a jar with boiling water to the very top. Cover the jar with a lid and leave for 5 minutes.
8. 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.
9. 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.
10. 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 the best recipes for stuffed peppers for the winter with vegetables for review. 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!

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

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

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

Ingredients

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

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

Cooking

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



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



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





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



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



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



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

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

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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Step 1: Blanch the Bell Peppers.

Pour water into a saucepan halfway and put on fire. In the meantime, while the water is warming up, wash the sweet pepper and remove the seeds and stems. Next, it needs to be blanched for 5 to 10 minutes. To do this, place the pepper in the net and place it over the pan so that the pepper is above the boiling water without touching it.

Step 2: Prepare the stuffing for the peppers.

The upper sheets of cabbage must be separated and discarded, chopped into thin strips with a special grater, if there is no grater, you can also cut it with an ordinary knife. Wash greens, carrots and hot peppers. Then grate the carrots on a coarse grater, cut the pepper into small pieces.

Step 3: Stuffing the Peppers.

Mix chopped vegetables and season with salt. Fill the peppers tightly with the prepared filling and place them in a bowl for now. Peel the garlic, wash with cold running water and place on a saucer.

Step 4: Sterilize jars.

Pour water (at the rate of 1 liter per 1 jar) into a bowl, salt, add sugar, vegetable oil and vinegar. Then mix everything well. Banks, previously washed, must be sterilized. To do this, pour water into a large saucepan and put it on fire. Prepare a towel in advance and lay it on the table. As soon as the water boils, place the jar neck down in a pot of boiling water, hold for 5-10 minutes, then put it upside down on a towel. This procedure must be carried out with each bank.

Step 5: Roll the peppers into jars.

Place peppers and garlic (1 clove each) in sterilized jars, pour over with brine. Pour water into a saucepan, put on fire and bring to a boil. Place a jar of peppers in a pot of boiling water and sterilize for 5-10 minutes. Then we take it out and quickly close the lid with a seaming machine.

Step 6: Serve the peppers stuffed for the winter.

Store canned food in a dark, cool place. The name of the dish speaks for itself - it is best to eat it in winter. Pickles and other canned vegetables, such as stuffed peppers, are served with mashed potatoes, meat or fish. Enjoy your meal!

Before canning, make sure that the jars are intact, otherwise they may burst during or after sterilization or boiling.

You need to put vegetables in jars beautifully, because each jar is a kind of creative, designer product that is evaluated not only by taste, but also by appearance.

Before sterilization, you can wash the jars not only with dishwashing detergent, but also with soda, which will give them a special shine even after heat treatment.

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 the 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.