Stuffed peppers in jars. Peppers stuffed with vegetables for the winter with cabbage

Greetings, dear readers. Stuffed peppers with vegetables for the winter - this is not only a snack for the winter, but also a good option to preserve vegetables with all the vitamins for the winter.

Vegetable harvesting continues until late autumn; of course, everyone has to work hard. The question often arises, how to preserve a good harvest of bell peppers and sweet peppers. One option is to stuff it and roll it into jars. It turns out good homemade semi-finished product, with preserved vitamins.

Preparations before preparing for the winter.

Pepper is enough unique vegetable. It is rich not only in vitamins, useful substances, brightly colored, it is also juicy, crispy, and always brings variety to the table. It can be eaten not only raw, but also in any other form.

Of course in fresh save sweet pepper It’s hard all winter only if you freeze. But freezing is not always possible, so the most common type of preservation for the winter is: stuffed peppers with vegetables for the winter in jars.

Today we'll talk about the most interesting recipes, and how to freeze it for the winter. But first, let's talk about some of the tricks of our housewives. They help you get high-quality and tasty stuffed peppers with vegetables for the winter.

• Most ideal option — pick peppers exactly on the day of harvesting. If this is not possible, then you need to choose the freshest and meatiest ones. If you buy them, then carefully select each fruit.
• Best for stuffing red peppers are suitable. They are meatier and juicier. Although there is different varieties, there are also green ones that are very juicy.
• When choosing pepper, pay attention to sizes and varieties. You need to choose medium, meaty ones that will go well into the jar. And it’s best to pickle multi-colored ones, but of the same variety in a jar. This way they will marinate evenly.
• All peppers must be no visible damage.
• Peppers and other vegetables must be thoroughly washed, cleaned and dried. This will prevent the vegetables from being watery. Be sure to dry it.

Well, there are a lot of recipes for stuffed peppers for the winter. I advise you to choose several recipes and prepare them for the winter.

In order not to repeat myself in each recipe below, I will describe how to prepare vegetables:

Stuff the peppers with cabbage.

Everyone in our family loves cabbage, so we always do something with cabbage for the winter. One of the options is stuffed peppers with vegetables for the winter, in in this case vegetable - cabbage. This type The preparation is perfect as an appetizer or as a side dish. Without special effort and can be prepared quickly delicious lunch for the family.

And so let's get started we will need:

1. 1 kg of sweet bell pepper;
2. 1 head of cabbage (not large);
3. 1-2 carrots.

For the marinade:

1. 1 liter of water;
2. 150 ml vinegar;
3. 200 gr. Sahara;
4. 100 ml sunflower oil;
5. 2 tablespoons salt.

Step 1.

At first preparing pepper, as described above. While the pepper is drying, prepare the cabbage.

Step 2.

Wash and peel the cabbage and carrots. IN this recipe It is best to cut them into a thin salt shaker. But it’s ideal if you grate them for Korean carrots. They are preserved better this way taste qualities and the view gets better.

Mix carrots and cabbage.

Step 3.

Now carefully without damaging pepper, fill its cavity with a mixture of carrots and cabbage. You need to stuff it tightly without damaging the pepper. Place the stuffed peppers on its side in a saucepan.

Step 4.

Now preparing the marinade. In another pan, mix all the ingredients: water, salt, sugar, vinegar and sunflower oil. We put it on the stove, on fire. When it boils, turn off the stove and pour it into the pan with vegetables.

Now remove the pan for 2 days under pressure in a dark and cool place.

Step 5.

After 2 days, transfer stuffed peppers into sterilized jars, tightly and fill with brine. Now we put jars in a pan with water, sterilize. The jars need to boil for 15 minutes. After that roll up the lids, turn the jars over onto their lids and wrap them in a warm blanket. After cooling, put it away for storage.

One day my grandmother came to visit us and for lunch we opened a jar of stuffed peppers. Everything is as usual. But our grandmother was delighted with our peppers and said that the taste was very familiar, from Soviet times.

Well then we scoured the Internet and it turned out that this was a recipe for stuffed store-bought imported peppers that were sold in Soviet era. So for those who want to remember or just try stuffed peppers with vegetables for the winter according to Soviet times, try it, lick your fingers.

We don’t have exact proportions; we make them in large, rather large quantities. Therefore, the recipe is described in parts.

Ingredients:

1. sweet bell pepper;
2. 8 parts carrots;
3. 1 part onion;
4. 1 part parsnip;
5. vegetable oil;
6. green;
7. salt.

For 1 liter of sauce:

1. tomato sauce (1 liter);
2. 50 gr. Sahara;
3. 30 gr. salt;
4. ground pepper (you can use a mixture of different peppers, all to taste).

Step 1.

Peel the peppers, rinse and blanch in boiling water for 3-4 minutes. While it's drying, we move on.

Step 2.

Peel the carrots and grate them. Now cut the onion into rings. Now we need to be separated from each other fry carrots and onions over low heat in vegetable oil.

Now let them cool and then mix everything. Add herbs and salt. For 1 kg of mixture, a handful of finely chopped greens and about 2 teaspoons of salt. Mix everything thoroughly.

Step 3.

Now stuffing peppers. Tightly, but very carefully so as not to break the pepper.

Step 4.

Now in a different container make the sauce. Mix tomato sauce, salt and sugar, and season to taste with ground pepper (we use a mixture). Mix everything thoroughly.

Step 5.

Place peppers in sterilized jars and fill with sauce. Now set it to boil. For 0.5 liter cans - boil for 70 minutes. For 1 liter jars, boil for an hour and 20 minutes.

Then we roll it up and cover it with a warm blanket. After cooling, put it away for storage.

Honey stuffed peppers for the winter.

Stuffed peppers with vegetables for the winter are a common thing, but you can also add honey to the vegetables. The taste is simple... In short, jars of such pepper are gone even before the snow falls)))) Garlic marinade, sweet and sour filling, simply awesome stuffed peppers. Be sure to try this recipe.

If possible, it is best to take Linden honey from acacia. It has the best pronounced taste and color.

Ingredients:

1. bell pepper - 12-15 pieces;
2. 2 heads of garlic (large);
3. 600 gr. cabbage;
4. 300 gr. carrots;
5. 1 liter of water;
6. 200 - 250 gr. Sahara;
7. 20 g salt
8. 20 ml vinegar 9%;
9. 0.5 teaspoon of honey (put in each pod).

Step 1.

Blanch the pepper and dry it.

Step 2.

Finely chop the cabbage. Grate the carrots, add salt and crush.

Step 3.

Garlic needs to be cut into rings.

Step 4.

Filling the pepper. 0.5 teaspoon of honey, a couple of garlic rings and fill the rest with a mixture of cabbage and carrots. And immediately fill the jars tightly. We take liter jars.

Step 5.

Now cook the brine. Mix all ingredients: water, sugar, salt and vinegar. Bring to a boil and cook for 2-3 minutes. Now pour the brine into sterilized jars to the top.

Step 6.

Sterilize for 35 minutes. Then we roll it up and everything is as usual.

The brine becomes cloudy over time. This is fine. These jars will last all year in a cool, dark place.

Stuff with eggplants in tomato juice.

Now we will look at stuffed peppers with vegetables for the winter, where the vegetable will be eggplant in tomato juice. It is better to choose the ratio of vegetables yourself. We will need:

1. bell pepper;
2. 400 g sugar;
3. approximately 200 gr. salt;
4. 70% vinegar essence;
5. lemon juice (squeezed from 1 lemon);
6. a few peas of allspice;
7. 1.5 liters of water;
8. 1.5 liters of tomato juice;
9. bay leaf;
10. garlic and parsley.

Step 1.

Cook the peppers and leave them to dry.

Step 2.

You need to prepare marinade No. 1. To do this, mix 1.5 liters of water, 200 g. sugar, 100 grams of salt and 2 teaspoons of vinegar essence. Stir well.

Step 3.

Mix 1.5 liters of tomato juice, salt, sugar, 3 bay leaves, about 5 allspice peas, 1.5 teaspoons of vinegar essence. Stir well. This is marinade number 2.

Step 4.

Eggplant cubes mode. But not too small.

Step 5.

Bring Marinade No. 1 to a boil. Place all the peppers in the boiling marinade for 1-2 minutes. Then we take it out and cool it.

Meanwhile, add the chopped eggplant and boil for 6 minutes. Then we transfer it to the drushlak.

Step 6.

Chop the garlic and parsley and add to the eggplants. Mix. Fill the peppers with this mixture and place them in sterilized jars.

Step 7

Now put marinade No. 2 on the fire and bring to a boil. After that, we fill the jars with it.

Step 8

Now put the jars in a saucepan with water, cover with lids and boil for 15-20 minutes. Then we roll up the jars and everything is as usual.

Pepper stuffed with carrots.

We continue the theme of stuffed peppers with vegetables for the winter. Now we will make it not only tasty, but also beautiful. Carrots add brightness to a dish with stuffed peppers.

We will need:

1. 1.5 - 2 kg of bell pepper;
2. 1 kg carrots;
3. 1 kg of onions;
4. 1 tablespoon vinegar essence 70% (if using a 2-liter jar);
5. 10 tablespoons of salt;
6. 8 tablespoons sugar;
7. 1 teaspoon black peppercorns;
8. 3 buds of cloves;
9. 0.5 teaspoon of black allspice;
10. 3 bay leaves;
11. 3 - 3.5 liters of homemade tomato juice.

Step 1.

Prepare the pepper and dry it.

Step 2.

Meanwhile making homemade tomato juice . To do this, wash the tomatoes well, chop them and grind them through a sieve. Boil the juice and cook for 20 minutes. We remove the foam. Now season the juice with all the spices except the bay leaf.

Step 3.

Chop the onions and carrots and fry separately by adding a bay leaf. Then mix everything, remove the bay leaf and cool.

Step 4.

Fill the pepper with vegetables. Place in a large saucepan cook for 5-7 minutes.

Step 5.

Now boil the juice again, extract the spices and pour through a sieve into the jars, leaving a little space. Now pour the essence on top and roll up the lids. Now we cover the jars with a warm blanket and after cooling, put them away for storage.

Stuffed peppers with apples and cinnamon.

Another unusual recipe. Although we prepare stuffed peppers with vegetables for the winter, we couldn’t pass up the apples. We like it very much. The taste is sweet and spicy. Fits well festive table. It is better to make such preparations in small jars.

Ingredients:

1. 5 pieces each of red and yellow bell peppers;
2. 1 kg of white, sour apples.

For the marinade you need:

1. 0.8 liters of water;
2. 1 teaspoon ground cinnamon;
3. 2 tablespoons sugar;
4. 1.5 tablespoons salt;
5. 250 ml vinegar 6%.

Step 1.

We prepare the pepper, do everything as usual and dry it.

Step 2.

Cut the apples into quarters. If they are large, you can cut them into more pieces. It doesn’t take long to blanch them. Then we put it in the pepper. And immediately fill the sterilized jars.

Step 3.

We make the marinade, combine the ingredients, boil and pour in the vinegar.

Step 4.

Fill the jars with marinade and sterilize for 15 minutes.

Step 5.

Now we roll up the jars and everything else as usual.

So it turned out to be stuffed peppers with vegetables for the winter, only instead of vegetables inside there is one outside and sweet filling inside.

Delicious frozen stuffed peppers for the winter.

Stuffed peppers with vegetables for the winter can not only be pickled, but also frozen. Good option. There are two ways to freeze: you can cook the stuffed peppers as usual and then freeze, or you can freeze all the ingredients separately.

When we freeze all the ingredients separately, you can easily use them to make other dishes or combine them various vegetables and so on. Let's look at both options with an example.

Option 1.

• Freeze the stuffed peppers whole. In principle, any version of stuffed peppers can be frozen.
• There is no need to cook vegetables in advance. But, for example, if you want to prepare a stuffing of minced meat with rice, then the rice needs to be boiled in advance. Then mix with minced meat, finely chopped onion, salt and pepper. And just compact the peppers.
• Putting peppers are better in bags in the freezer. But not much, they can’t touch each other. If they are frozen together, it will be difficult to separate them before cooking.
• There is no need to defrost them before cooking. You need to remove it from the freezer and place it in a heated frying pan. After frying on all sides, you can simply simmer in the sauce and serve.

Option 2.

• Peppers, carrots, cabbage and eggplants can be frozen individually. There is no need to boil them.
• Be sure to process all vegetables before freezing. Frozen or after defrosting, they cannot be processed.
• Eggplants can be frozen in slices. And after defrosting, they can be fried. But here golden crust it won't work. It’s better to fry it in advance and wrap it in tubes. Before freezing, it is necessary to wet the fat with napkins. Then freeze.
• Cabbage, onions and carrots are finely chopped or grated. If you planned to fry, it is better to do it before freezing. And the fat needs to be removed with napkins or paper towels.
• It is better to freeze each vegetable in separate containers or bags. You can combine them in different ways before cooking.

Unlike pickled peppers, frozen semi-finished products cook faster.

Well, we figured out how to cook stuffed peppers with vegetables for the winter various recipes. Share your impressions in the comments, write reviews in social networks. Bon appetit everyone, see you again.

Updated: September 17, 2017 by: Subbotina Maria

We can preserve stuffed bell peppers for the winter at a very affordable recipes. How to cook stuffed peppers for the winter, recipe for stuffed peppers with photos step by step read and watch further.

Winter preparations: stuffed pepper recipes with photos

bell pepper stuffed with vegetables- it's delicious and healthy dish. The recipes are not complicated, so everyone can easily make them.

Recipe: Bell peppers stuffed with cabbage for the winter

Ingredients:

• 3 kg bell pepper
• 2 kg cabbage
• 0.5 kg carrots
• 6 tbsp. l. vinegar 9% (4 tbsp for marinade per 1 liter of water and 2 tbsp for filling)
• 3 tbsp. l. salt (1 tbsp for the marinade per 1 liter of water and 2 tbsp for the filling.
• 0.5 tsp. cumin seeds
• bay leaf (according to the number of jars)
• allspice peas (2 pieces per jar)
• cloves (1 piece per jar)
• black peppercorns (3-4 pieces per jar)
• parsley (1 sprig per jar)

Cooking method:

1. Shred the cabbage.

2. Grate the carrots.

3. Rub the cabbage with carrots, cumin, salt and vinegar with your hands. Leave the cabbage to marinate for 1.5-2 hours.

4. Remove the stem from the peppers and remove the seeds.

5. Wash the peppers cold water.

6. Blanch the peppers in boiling water for 3 minutes, then put in a sieve and let the water drain.

7. Squeeze the juice from the cabbage and carefully Stuff the peppers with it.

8. Sterilize jars.

9. At the bottom of each jar add peppercorns, cloves, bay leaves and parsley. Z Then fill the jars with stuffed peppers.

10. Prepare the marinade. Pour the hot marinade over the stuffed peppers.

12. Turn the jars upside down and wrap them in a blanket until they cool completely. Store in a cool place.

The version of peppers in tomato sauce goes well both as an appetizer and as a main course. You just need to warm it up.

Recipe: Stuffed bell peppers in tomato sauce

Ingredients:

• 18 pcs. bell pepper
• 500 gr. onions
• 500 gr. carrots
• 1.5 kg tomatoes
• 1 tbsp. vegetable oil
• 3 tbsp. l. salt
• 3 tbsp. l. Sahara
• 2 tbsp. l. vinegar 9%
• 1 tsp. ground pepper
• celery and parsley

Cooking method:

1. Wash the bell peppers, cut off the tops, remove seeds and rinse.
2. Blanch the peppers in boiling water for 2 minutes.
3. Chop the onion and carrots into strips and fry in vegetable oil.
4. Chop the greens. Mix the roast with herbs. Add 1 tsp. salt. Stuff the peppers minced vegetables.
5. Remove the skins from the tomatoes and rub them through a sieve.
6. Boil the tomato mixture. Add remaining spices.
7. Sterilize jars. To the bottom of the jars Place the peppers across the container"Valetik". A 1 liter jar contains 7-9 medium peppers
8. Pour hot peppers tomato filling.
9. Cover the jars with sterilized lids and sterilize for 45-50 minutes.
10. Roll up the jars and cool without turning them over. Store stuffed peppers in the dark cool place.

Video recipe: Peppers stuffed with tomatoes

Have fun cooking and be healthy!

Always yours Alena Tereshina.

If you have already closed a row of jars of cucumbers and tomatoes for the winter, you have preserved a bunch variety of salads, but you still want something like that, then it’s time to start preparing the second vegetable dishes, completely ready for use. In winter, it will be enough to open the jar, heat the contents - and a hearty vitamin-rich dinner is ready. I highly recommend trying it delicious pepper, stuffed with rice and vegetables, for the winter. I took the recipe with the photo in sufficient detail and I am sure that even a beginner can handle the task, because the cooking process is simple and does not require any special culinary skills. The only thing worth considering is that this blank is not a quick fix, you will need a certain amount of time to consistently perform all the necessary actions. Peppers stand up well room temperature, because the jars are sterilized. And it’s very convenient - in the oven, so you don’t have to rattle huge pots, racking your brains about how to stuff more cans into them. I hope you enjoy this recipe, and your family will appreciate your efforts when you serve stuffed peppers to the table in winter.

Ingredients for 3 liter jars(4 peppers each):

• Sweet pepper (Bulgarian) – 1.5 kg.
• Onions – 2 pcs.
• Carrots -2 pcs.
• Steamed long-grain rice – 1.5 cups.
• Tomatoes – 1.5 kg.
• Black peppercorns – 8 pcs.
• Sunflower oil – 100 ml.
• Sugar – 2 tbsp.
• Salt – 1 tsp (in tomato sauce) + 0.5 tsp. (V rice filling) – fine salt
• Vinegar 9% - 50 ml.

Method for preparing peppers stuffed with rice and vegetables for the winter:

First, I prepare the jars and lids for sealing. In my opinion, it is more convenient to use liter jars. They fit 4-5 medium peppers. Those. When you open the jar, you get just enough dinner for 2 servings. And if you only eat half, then the opened jar will last quite well in the refrigerator for another 2 days.

I rinse the jars and lids thoroughly with the addition of baking soda, rinse with water. I sterilize jars (in the oven, microwave, slow cooker, etc.). I pour boiling water over the lids and wipe them dry.

I wash the rice in several waters. The water after washing should be almost clear. I pour it into a ladle, fill it with cold water and cook until almost done (it should be a little hard). I rinse cooked rice under cold water.

I'm preparing the vegetables. Everything is fine. I carefully cut out the peppers top part in a circle (with a knife).

And then with a spoon (or knife) I take out all the seeds and partitions.

The walls of the pepper should remain intact, but the inside should be empty.

Next I prepare the tomato paste. Place halved tomatoes in a blender bowl. I grind at high speed until homogeneous mass. I add black peppercorns, sugar and 1 tsp to the tomato paste. salt.

I chop the onion. Pour vegetable oil into the frying pan, add onion and fry for 3 minutes.

Then add grated carrots and keep on fire for another 5 minutes.

Mix rice and fried vegetables in a deep bowl, add 0.5 tsp. salt. The filling is ready!

Peppers need to be blanched. Pour about 2 liters of water into a deep saucepan. I bring it to a boil. I put the peppers in boiling water for 2 minutes. Then I take it out and cool it.

I stuff the peppers with prepared rice and vegetables.

Pour a little tomato paste into the bottom of the pan. I install the peppers vertically. It is advisable to choose such a volume of the pan that the peppers stand tightly to each other. Pour the remaining tomato paste on top.

I put the pan on the fire and bring it to a boil. I turn down the fire and put it out under closed lid 15 minutes (at low boil). 2-3 minutes before the end, pour 9% vinegar into the pan.

Next, while hot, I put the peppers into jars. They need to be laid with the cutout facing up so that when you take the peppers out of the jar, the filling does not spill out. I place it quite tightly, but do not press so that the peppers do not flatten (fall apart).

I pour peppers on top tomato sauce.

I bet open jars with peppers in the oven and sterilize for 10-15 minutes at a temperature of 180 degrees (you can sterilize in the microwave, also 15 minutes). Then I roll up the lids on the jars. I turn it over and wrap it up. I leave it until it cools completely.

Stuffed peppers are ready! The workpiece should be stored in a cool, dark place. Bon appetit!

In this article you will find everything about stuffed peppers for the winter: peppers with cabbage and carrots, with vegetables, without sterilization, in tomato, Bulgarian and Hungarian with photos and videos.

Most often used for winter preparations salad pepper Hungarian and Bulgarian varieties, it is preserved, added to vegetable salads, salted and used as a seasoning.

They also stuff it and roll it into jars, resulting in an extraordinary delicious snack for any meal.

Stuffed peppers for the winter - the best recipes

From this article you will learn:

Sweet peppers surpass all other vegetables in terms of vitamin C content. It accumulates up to 250 mg%. It is also rich in carotene and B vitamins.

Exists huge amount recipes for preparing stuffed peppers for the winter, but the process of preparing for such preparations has a number of identical principles and steps.

Let's look at them in more detail:

1. For cooking, use fresh, dense, fleshy, medium-sized sweet peppers.
2. For stuffing, it is best to use slightly overripe fruits of light green, dark green and yellowish color.
3. They are washed by removing the stalk and cleaning out the seeds.
4. Unless otherwise specified in the recipe, blanch the peppers for 2 to 20 minutes in boiling water and then cool.

Blanching is a short-term treatment of the product with boiling water or steam.

Do not forget that some preparations for the winter require sterilization, so be sure to right time and maintain cleanliness during production.

Bulgarian stuffed peppers for the winter

Ingredients:

• 4.5 kg sweet pepper
• 3.0 kg tomatoes
• 600.0 onions
• 4 kg carrots
• 150 each, 0 parsley roots, celery and parsnips
• salt - 100.0
• sugar - 100.0
• ground black pepper - 1 tbsp
• hot ground red pepper - 0.5 tsp

Preparation:

1. Prepare washed, peeled and blanched peppers for stuffing.
2. Cut the onion and roots into small cubes and fry in oil.
3. Add half the amount of salt, chopped herbs and mix everything well.
4. Fill the peppers with the resulting minced meat.
5. Chop the tomatoes and heat to a boil, add salt, sugar, seasonings and cook the tomato mass for 5 minutes over low heat.
6. Place the peppers in jars and pour tomato sauce over them.
7. Sterilize in boiling water: 1 liter jar - 50-60 minutes.

Stuffed peppers for the winter without sterilization

Pepper according to this recipe turns out like salty snack. Ideal for boiled potatoes and porridge.

Ingredients:

• Bell pepper – 1 kg
• Carrots – 1kg
• Parsley root - 1 kg
• Greens (dill, celery, parsley, parsnips) - 500.0

Preparation:

1. Prepare the peppers: wash, remove the stem and remove the seeds.
2. Blanch them for 1 - 2 minutes in boiling water, then cool in cold water.
3. Finely chop the washed greens.
4. Boil parsley and carrots until half cooked, chop and mix with herbs.
5. Stuff the peppers with prepared minced vegetables.
6. Place them tightly in glass clean jars and fill with brine (1 tbsp per 1 liter of water)
7. Store this preparation in the cold.

Salted peppers stuffed with vegetables for the winter without sterilization

Ingredients:

• Ripe fleshy sweet pepper

For minced meat:

• Carrots - 150.0
• White cabbage – 800,
• Parsley, dill and celery 25.0 each
• Salt - 1 tbsp

For the brine:

• for 1 liter of water - 1 tbsp salt

Preparation:

1. Wash the peppers, cut out the seeds, let the water drain and pour salt into each fruit at the rate of 1 dl per 1 kg of peeled pepper.
2. Let the peppers stand for 2-3 hours.
3. Prepare the minced meat: grate the peeled carrots on a coarse grater. Finely chop the cabbage and chop the greens. Mix all vegetables thoroughly in a bowl and add salt.
4. Fill in ready-made minced meat pepper fruits.
5. Put them in glass jars and fill with cold brine.
6. Leave the jars at room temperature for 10 days, and then transfer to a cool place.

Recipe for stuffed peppers with vegetables for the winter

Ingredients for 5 kg of sweet bell pepper:

• water - 1 liter
• sunflower oil - 0.5 l
• table vinegar 9% - 1 glass
• sugar -1 cup
• salt - 0.3 - cups
• hot pepper - 1 pod
• carrot, onions, sweet pepper - in equal parts for filling
• parsley, dill, celery - 300.0
• garlic - 3 cloves

Preparation:

1. Wash the pepper and remove stems and seeds.

Prepare the marinade: boil salt, pepper, sugar in water and add vinegar at the end.

2. Add pepper to the boiling marinade and boil it until tender ( ready pepper easily shown with a wooden stick)
3. Separately, fry grated carrots, chopped onions and bell peppers in oil.
4. Add finely chopped fresh herbs, garlic to the frying and mix everything thoroughly.
5. Fill the peppers with minced vegetables and place tightly in clean jars.
6. Pour in the marinade left over from cooking the peppers.

Peppers stuffed with cabbage for the winter, Hungarian style

This preparation can be prepared from green and red peppers, and for stuffing you can use shredded red or white cabbage.

Cooking cabbage:

The prepared cabbage is chopped, sprinkled with salt and poured with vinegar (for 1 kg of cabbage - 40.0 salt and 0.5 cups of 40% vinegar).

The cabbage is kept for 1 day, the juice is squeezed out and 2.0 is added.

Preparing the marinade:

In 1 l. water add 1 tbsp salt and 0.5 cups 5% table vinegar, boil for 1 minute.

Pepper preparation:

Washed and seeded peppers are blanched in boiling water for 30 minutes, cooled and filled with prepared cabbage.

Place the fruits in jars at the bottom, add a bay leaf and allspice 2 pieces each and fill everything with hot marinade 2 cm below the top of the neck.

Cover with prepared iron lids and sterilize: jars 0.5 l - 40 minutes, jars 1.0 - 50 minutes.

The jars are sealed and cooled.

Peppers stuffed with cabbage and carrots for the winter - video

In this video you can watch complete technology stuffing the pepper and pouring marinade over it.

Stuffed peppers for the winter in tomato juice

Ingredients:

• red pepper
• carrots - 2 kg
• onions - 1 kg
• fresh cabbage - 0.5 kg
• tomato juice - 1 liter
• salt - 30.0
• vinegar 5% -100.0

Preparation:

1. Prepare minced meat: fry shredded cabbage, onions and carrots in vegetable oil, add salt and pepper and leave in a dish until the oil drains.
2. Fill the prepared peeled and blanched peppers with minced meat.
3. Place 3 black peppercorns at the bottom of the jars and fill the jars with stuffed peppers.
4. Boil tomato juice and pour it over the peppers.
5. Pasteurize: liter jars - 50 minutes
6. Roll up.

Stuffed peppers for the winter in jars - recipe

Using this recipe you can prepare delicious peppers stuffed in tomatoes for the winter, be sure to try it!!!

Ingredients:

1. 1. • 6 large peppers
      • 2 onions
      • 1 small parsley root
      • 1 small bunch of parsley and dill
      • 3 ripe medium tomatoes (500, 0)
      • salt - 1 dl
      • sugar - 2 tbsp
      • vinegar 9% - 20 ml
      • 0.5 cups vegetable oil

Preparation:

1. Wash the pepper fruits, remove seeds and stems, and let them sit in boiling water for 3 minutes, drain in a colander and cool.
2. Fry chopped onions in vegetable oil until golden brown.
3. Wash the carrots and parsley root and grate them on a medium grater, simmer in oil until soft.
4. Chop the greens.
5. Prepare tomato sauce: rub the tomatoes through a colander and boil the resulting mass for 15 minutes until the foam disappears. Add salt, sugar, pepper, vinegar, stir and simmer for 10 minutes.
6. Mix onions, carrots, parsley and herbs, add salt and heat to 70 C.
7. Stuff the prepared peppers with it
8. Pour vegetable oil heated to 70 C into the jars, place the stuffed peppers and pour hot tomato sauce over it 2 cm below the top of the jar.
9. Sterilize at 100 C: 0.5 l jars - 40 minutes, 1 l - 50 minutes.

Peppers stuffed with eggplants for the winter - video

In this form you will find a very tasty pepper recipe stuffed with eggplants, be sure to check it out!

You can stuff bell peppers for the winter with any vegetables selected to suit your taste or according to a specific recipe. A classic is the filling of carrots, cabbage, sometimes mixed with boiled rice. Also, optionally, peppers, peeled from seeds and stalks, are blanched, stewed or placed in jars raw.

The five most commonly used ingredients in winter stuffed pepper recipes:

Whatever the composition of vegetables in the filling, they are usually chopped into small strips. This one looks nice and is much more convenient to eat. If the preparation uses peppers of different colors: red, yellow, orange, green - it looks bright, cheerful, festive both in the jar and on the table. Marinades, brines, juice, tomato paste. The composition of spices can be completely different. Vegetable oil, sugar is not added in all recipes.

So that the peppers feel comfortable in the chosen container, be it three liter jar or enamel pan, they are placed very tightly to each other with the filling facing up. Closer to the walls there are twigs and leaves of greenery. Sometimes jars filled to the top are boiled for steam, bringing the contents to readiness. That is, the vegetables are stewed inside and then rolled up in this form. This is done so that the pepper does not fall apart. Afterwards, it should be removed from the jar very carefully so as not to damage it. But this preparation also turns out more tender, juicy and tasty.

Five of the fastest recipes for stuffed bell peppers for the winter:

The most suitable type of this vegetable for twisting is salad variety. The one with the most fleshy wall. It’s not that thin-walled ones are not suitable at all - they are less successful in a dish. Plus they break more easily and cannot withstand the pressure of the filling. In addition, such peppers are often slightly bitter, which is generally undesirable in such preservation.

Stuffing filling is not always stewed or blanched. Sometimes it is added raw. To prevent cabbage, for example, from creating unnecessary voids inside, it is recommended to lightly mash it with your hands.