Winter preparations peppers stuffed with vegetables. Preparing stuffed peppers with vegetables in jars

Stuffed peppers with rice and meat are prepared mainly before direct consumption. But for lovers of this dish, there is a way to enjoy it outside of the fruiting season. By following the step-by-step cooking technology described in the recipe, you can prepare bell peppers with meat and rice for the winter.

Preparation stuffed peppers requires that you have: sweet bell pepper, rice, meat, onions, tomatoes, butter, parsley, ground hot pepper, sugar, salt and Bay leaf.

How to cook stuffed peppers.

Let's describe the recipe step by step.

Young, small in size, Bell pepper wash, cut off the stalks, remove the seeds without damaging the integrity of the pepper, blanch in boiling water for 2 minutes. and cool.

Separately prepare the rice: rinse it, let the water drain, fill the pan with water (2 cups of water for 180 g of rice) and cook until half cooked. low heat. If the rice turns out sticky after cooking, wash it.

How to make minced pork: We take fresh meat of medium fat content, wash it, let the water drain, and pass it through a meat grinder.

Prepare the remaining ingredients: add butter to the peeled and washed onions and fry it until golden brown. Add minced pork and simmer until the meat is done.

Wash the parsley, dry it and chop it finely.

Next step - How to prepare the filling for peppers: mix rice with fried onions and meat, parsley, add ground pepper and salt.

Stuffing ready-made filling peppers and add 2-4 pieces each. (as much as will fit) in a 0.5 liter jar.

Now Let's prepare the sauce for pouring the pepper: wash ripe red tomatoes, peel them from the stalks, cut out the part where the tomato was attached to the branch, spoiled places, remove the skin and three coarse grater or pass it through a meat grinder. Boil the resulting mass in an enamel pan for 15 minutes, add salt and sugar and boil for another 10 minutes.

Fill the jars with prepared peppers with tomato sauce obtained from tomatoes, but not to the top, but 2 cm below the edge of the neck. Cover the jars with lids and place them in a saucepan with hot water and sterilize for 30 minutes. at a temperature of 105-106°C. To achieve this temperature you need to add 350 g of salt per 1 liter of water. The pan where the jars are sterilized must be covered with a lid. After sterilization, immediately roll up the jars, check if the lid is leaking and leave for 10-12 hours.

After the required time has passed, we put clamps on the jars or secure a load and sterilize the workpiece with clamps in several stages:

1) Sterilize the first time for 90 minutes, leave the jars in a pan with hot water for gradual cooling;

2) 2nd time, after 24 hours we repeat the operation;

3) 3rd time, after 24 hours we repeat the operation again.

After the last sterilization, remove the clamps from the cooled jars and check the quality of the closure. We keep the jars for 15 days at room temperature, we check the condition of the lids, and then, if the lids are not swollen, we take them to a cold cellar or put them in the refrigerator.

For one 0.5 liter jar you will need several small sweet peppers.

For minced meat: 2 medium onions, 180 g rice, 300 g meat, 100 g butter, 1 tsp. spoon of salt, 0.5 teaspoon. spoons of ground hot pepper, parsley, bay leaf.

For the tomato sauce: 800 g tomatoes, 2 tsp. spoons of salt, 1.5-2 tbsp. spoons of sugar.

Of course, this is not an easy recipe; preparation will take quite a lot of time, but you can stock up on delicious stuffed peppers for the winter and easily and simply delight your loved ones in winter. After all, it's already ready meat second dish. You just need to open it and heat it with sour cream. And if you are in a hurry, you can eat stuffed peppers with rice and meat cold. Bon appetit!

Photo. Stuffed peppers with rice and meat for the winter.

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

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

In order to prepare eggplants for canning, you only need to trim the stem and 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, add salt, and after 15-20 minutes, rinse them with running water.

Ingredients for making stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplants - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

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

Cut the eggplants into 1 centimeter thick slices, add salt and leave for 20 minutes.

When the bitterness from the fruit has gone, rinse the eggplants again, dry them and fry the layers in a frying pan or grill. (For those who want to make preparations for the winter less high in calories, our advice: it is known that eggplants really “love” vegetable oil and, when frying, can absorb it into large quantities. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, then drain in a colander and let dry a little).

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

Stuff the peppers with the resulting eggplant preparations, depending on their size.

Place the pepper stuffed with eggplant, into sterile and dry jars.

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

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

Cover the jars with lids and place them to sterilize. slow fire. Liter jars must be sterilized within 40 minutes. Now you can roll up the pepper. This product stores well at room temperature. Peppers for the winter stuffed with eggplants are ready!

Bon appetit and a “delicious” winter!

Recipe for preparing peppers with vegetables and honey

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

How to prepare peppers stuffed with vegetables with honey. Prepare the peppers for stuffing, place them in boiling water for 5 minutes and 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, place the peppers in jars, pour in the marinade brought to a boil, then sterilize the jars for 25 minutes (1 liter) and roll up.

The pepper preparation turns out to be very appetizing, stuffed with mushrooms with rice, such a pepper will become wonderful lunch or dinner - you just have to take it out of the jar and heat it up.

Bell pepper stuffed with eggplant

An original version of preparing peppers for the winter is stuffed with eggplants and marinated in tomato juice.

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

Prepare two marinades in advance.

Marinade for blanching vegetables:

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

Marinade for filling:

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

Preparation:
Remove the stem from the peppers. Place in boiling marinade No. 1 for 1 minute, remove and cool. Place peeled and chopped eggplants into the same marinade, boil until soft (5-7 minutes), drain in a colander.

Chop the garlic and parsley and mix with the eggplants. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 liter 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 tbsp. Sahara,
0.5 tbsp. sunflower oil,
0.5 tbsp. 9% vinegar.

Preparation:

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

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

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

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

Then seal it and turn it 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. Remove 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 add olive oil. Store in a cool, dry place for no more than 6 months.

Ingredients:

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

for the marinade:

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

Preparation:

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

Wash the parsley, dry thoroughly and finely chop.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, stir. Wash 30 sweet peppers, dry them, make a neat cut on the side of each and stuff with pepper filling.

Place the stuffed peppers in a saucepan.

Prepare the marinade: combine all ingredients, add 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.

Place in hot sterile jars and roll it up.

Cool by turning over and wrapping.

PEPPERS STUFFED WITH FRIED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water I add 300 ml of 6% vinegar, 250 ml of vegetable oil, 2 tbsp of salt. 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 family told me to cook more this year. Of course, I don’t refuse: I’ll do it, I’ll fulfill the order. And the recipe is not at all complicated, try it, maybe yours will like it too

I stock up on 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. Peel the eggplants, cut into strips, salt and leave for 2 hours. Then I squeeze it out and put it in a frying pan, fry it in vegetable oil. I cut the carrots into strips, the onion into half rings, add them to the eggplants and simmer everything together with finely chopped garlic. Mixed vegetables I stuff the peppers, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under the fur coat, turning the jars over onto their lids. Bon appetit!

STUFFED PEPPERS WITH FRIED VEGETABLES IN TOMATO SAUCE

Ingredients

• 1. Sweet bell pepper - 3 kg
• 2.Carrots - 2 kg
• 3. Onions - 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 you can use vinegar -

Ingredients:

How to cook

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

2. Boil water, blanch the peppers in boiling water for 2-3 minutes. Remove the peppers and cool.

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

4.Heat 2 tbsp in a frying 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 and simmer for 2-3 minutes.

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

8. Stuff the peppers with the resulting filling. Place the peppers in cleanly washed, sterilized jars, filling spaces between the peppers with filling.

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 the lids.

10.Store in a cool place

Step by step photos of the recipe

Pepper stuffed with cabbage tomato sauce Vegetable oil 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, remove seeds from peppers, and peel carrots.

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

Mix carrots and cabbage, add 1.5 tbsp salt, mix, grind and leave for 1 hour.

Stuff the peppers with cabbage, squeezing out the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and lastly vinegar.

Place the pepper in the marinade and cook from the moment it boils for 25 minutes.

Sterilize the jar, add pepper, add marinade and roll up the lids.

Cool covered with a blanket for about a day.

Step by step photos of the recipe

Additional recipe information

All this “wealth” fit into a two-liter jar. I made it for the first time, as a test. I really liked the preparation, but next time I’ll adjust the amount of oil - it’s too much for my taste. Well, I’ll use smaller jars - I can’t handle that amount at once .

Bell pepper stuffed with fried cabbage with vegetables in tomato sauce

Prepare the filling for stuffed peppers from tomato juice.

Fill:

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

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

For stuffing peppers:

• Bell pepper - 3 kg
• Carrots - 2 kg
• Onions - 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. Place in a colander and leave for 2 hours to allow excess oil to drain. Add salt and pepper to the fried vegetables and mix well.

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

Blanch the prepared peppers in boiling water for 2 minutes. Cool and stuff with the prepared filling.

To the bottom of pasteurized liter jars add 5 peas of allspice and black pepper and 3 cloves. Place the stuffed peppers and fill with the prepared filling. Place the jars in a wide saucepan, cover metal lids, pour hot water into the pan so that it is up to the hangers 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 your canned food will store not only the solar energy of summer, but also your positive energy.

Bon appetit!

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 a teaspoon ground black pepper
• 2-3 bay leaves

For filling:

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

Blanch the washed and 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.

Place meat, rice, parsley, onion in an enamel pan, add pepper, salt and mix everything thoroughly.

Stuff the pepper pods with this minced meat 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. Received tomato sauce Fill the contents of the jars so that the level is 2 cm below the hangers.

Place half-liter jars covered with lids in warm water and sterilize in boiling water for 30 minutes. When finished, do not remove the jars, but leave them to cool in the same water.

After a day, repeat sterilization in the same water.

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

Peppers stuffed in tomato sauce

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

If necessary, clean all vegetables from dirt and rinse. Carefully cut out the stalk with the seed chamber from the pepper, remove the seeds, and rinse.

Preparation of minced vegetables:

Cut the onion into half rings and fry in vegetable oil until golden crust. Chop the parsley roots and carrots into small strips and simmer until half cooked. Combine the roots and onions in a saucepan, stir and add salt.

Preparing the filling:

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 the 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 peppers minced vegetables, place in jars with oil, pour hot tomato sauce with seasonings.

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

Immediately seal the jars, let cool and place in a dark place. cool place for storage.

Peppers stuffed with vegetables “Autumn”

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

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

Wash the pepper thoroughly, cut off the fruit from the stem side, remove it, and remove the seeds. Place the peppers in a colander and blanch them in boiling water for 3 minutes. Immediately place in cold water for cooling. Place in a colander and let the water drain well.

Preparation of minced vegetables:

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

Preparing the filling:

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

Stuff the peppers with prepared minced vegetables and place tightly in sterile jars, fill them with filling. Cover the jars with lids, place them in warm water and sterilize in boiling water for 55 minutes.

Banks with stuffed peppers for the winter Immediately seal tightly, let cool and place in a cool, dark place for storage.

Best regards, Sergey Mozgovykh

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Peppers are one of my favorite vegetables due to their variety of colors and flavors. In addition, it is very useful: it contains great amount vitamin C and easily digestible sugars that help remove metals from the body. In the fall, I try to prepare enough of it, besides different ways: canning, pickling, sauerkraut and ice cream. And all my efforts are to replenish the vitamin reserves of all family members during the winter-spring period. Today I invite you to watch interesting recipes with a photo of stuffed peppers for the winter. You'll be licking your fingers - that's the motto of this preparation.

Peppers stuffed with cabbage and carrots for the winter without sterilization

The value of this recipe lies in the ideal combination of pepper and cabbage with carrots, due to their mutually complementary complexes of nutritional and biologically active substances. During the cooking process, the vegetables turn out sweet and crunchy, and most importantly, aromatic.

For 2 cans with a capacity of 1 liter you need:

• Sweet green pepper – 700 gr.;
• Carrots – 300 gr.;
• Cabbage – 400 gr.;
• Bay leaf – 2 pcs.;
• Allspice – 2 pcs.;
• Carnation – 2 socials;
• Black pepper – 6 pcs.;
• Parsley – 2 sprigs;
• Salt – 40 gr.;
• Apple cider vinegar 6% – 30 gr.

Brine filling per 1 liter of water:

• Water – 1 l;
• Salt – 20 gr.;
• Apple cider vinegar 6% – 60 ml.

Tip: while stirring, you need to press the cabbage so that the juice appears.

Let's start preparing:

We select medium-sized bell peppers, up to 8 cm long and without visible defects, rinse under running water. We clean and wash the carrots.

Shred the cabbage into small strips, grate the carrots on a fine grater, and place the slices in a bowl. Add salt and apple cider vinegar there, mix everything thoroughly.

We cut the peppers in the area of ​​the stalk and remove it along with the core and seeds. Blanch the peeled vegetables for 3-4 minutes. until softened and rinsed with cold water.

Place the filling into the cooled peppers, being careful not to damage them.

In each prepared jar we send allspice and black pepper, cloves and a sprig of parsley, and then stuffed vegetables with cabbage and carrots, and a bay leaf on top. Fill the contents of the jars with boiling water twice and drain the water when the jars are warm to the touch. For the third time, fill with brine (boil spicy water with salt for 5 minutes)

We take out bay leaves, cover the jars with lids, roll them up and wrap them in a blanket.

Tip: When cooled in cold water, vitamin C is retained in the pepper.

Sealings without sterilization are ready quickly, and most importantly - very tasty.

Stuffed peppers for the winter: recipe with photo “You'll lick your fingers”

You can surprise your loved ones and acquaintances with recipes like this one. You will ask why? It's simple, one of the ingredients is spicy roots, which absolutely no one uses. I assure you that the dish will be unusual, but it will only please everyone.

Amount of ingredients per liter jar:

• Sweet pepper – 500 gr.;
• Carrots – 300 gr.;
• White roots (parsley, parsnip, celery) – 30 gr.;
• Onion – 40 gr.;
• Dill greens – 8 gr.;
• Salt – 8 g;
• Sunflower refined oil– 80 gr.

Marinade pour into half a liter of water;

• Water – 0.5 l;
• Sugar – 40 gr.;
• Salt – 15 g;
• Apple cider vinegar 6% – 150 ml.

How to cook:

1. We wash the selected peppers (without any visible damage), cut out the tails and cores, and rinse the seeds with running water.
2. To give the fruits elasticity, soak them in boiling water for 5 minutes.
3. We clean the carrots and white roots and cut them into small strips. Cut the onion into thin half rings. Wash the greens and finely chop them.
4. Pour into a deep frying pan sunflower oil, after it warms up, add the onion and white roots, frying them until golden brown, and then add the carrots and fry them until soft. Pour into a bowl, let it cool a little, and add salt and herbs.
5. Stuff the peppers with the vegetable mixture and place them in a jar.
6. At the same time, prepare the filling: add sugar and salt to boiling water, boil for 5 minutes, and pour in vinegar.
7. Fill the contents of the jar with marinade and place it in a deep pan for sterilization for 70 minutes.
8. We take out the jar with oven mitts, cover with the prepared lid and seal.

Tip: the water in the pan for sterilization should be at the 1/3 level so that it does not splash out.

Well, the canned stuffed peppers are ready for the winter - you'll lick your fingers. Recipes with photos are easy to understand and remember.

Stuffed peppers with minced meat and rice in the freezer for the winter

Frozen stuffed peppers are a good solution to quickly and tasty feed your family. The prepared dish from such preparations differs from marinated ones due to its unique aroma fresh vegetables. Fruits in the freezer also retain almost the original vitamin levels. Therefore, it is better for children to freeze peppers for the winter, because they especially need vitamins in winter. And for those children who do not eat fruits, you can easily mix pepper puree into the filling with rice and vegetables, removing the skins from them.

Required ingredients:

• Pepper – 10 pcs.;
• Minced pork and beef – 300 gr.;
• Rice – 150 gr.;
• Carrots – 100 gr.;
• Onion – 50 gr.;
• Cabbage – 50 gr.;
• Chicken egg – 1 pc.;
• Dill greens – 5 gr.;
• Salt – 10 gr.

Tip: you need to undercook the rice a little so that it doesn’t get overcooked in the main dish.

Preparing the dish:

1. We choose red or orange peppers that are thick-walled and without defects. Wash and separate the stalk with the core and seeds. And soak the vegetables in hot water for 5 minutes. to acquire elasticity. And then put them in cold water to cool.
2. While the rice is cooking, cut the onion into small cubes, grate the carrots, finely chop the dill and cabbage.
3. In a deep bowl, combine the minced meat with rice, carrots and onions, and also add the egg, cabbage, herbs and salt.
4. Mix everything thoroughly and stuff the peppers. Place the prepared vegetables in a vacuum bag and put it in the freezer.
5. And don't forget to put a bag of stuffed peppers in the freezer for the winter.

Tip: before combining with rice and vegetables, the egg must be washed with soda, even if it looks clean.

Peppers stuffed in Bulgarian style, canned

During the Nativity Fast, I often open these cans for the main course because the peppers are so filling. I use tomato sauce for others Lenten dishes: borscht dressings or baked beans, due to this the taste is more aromatic.

Ingredients for 2 1 liter jars:

• Sweet pepper – 1.5 kg;
• Carrots – 640 gr.;
• Parsley and celery root – 60 g;
• Onion – 120 gr.;
• Dill greens – 15 gr.;
• Allspice – 2 pcs.;
• Spicy Bell pepper– 3 rings;
• Refined vegetable oil – 100 gr.
• Tomato filling:
• Red tomatoes – 500 gr.;
• Salt – 15 g;
• Sugar – 20 gr.

Cooking method:

1. Select yellow, sweet, thick-walled small peppers, wash and cut out the stalk with the inner pulp and seeds. Place the fruits in boiling water and keep them there for 2-3 minutes.
2. Wash the vegetables for minced meat, peel and finely chop the roots and herbs, cut the onion into half rings, and grate the carrots on a fine grater.
3. Fry chopped carrots, white roots, and onions until tender and mix with salt and herbs.
4. Let's prepare tomato filling: washed and cut into pieces tomatoes, put them in a saucepan and put on the fire. Cook until soft and rub the hot mixture through a sieve, add hot and allspice pepper, sugar and salt to the resulting mass and, stirring, bring to a boil.
5. Meanwhile, fill the peppers with minced meat and put them in jars.
6. And then pour hot on top tomato sauce and sterilize for 80 minutes. Cover each jar with a lid.
7. Using oven mitts, we take out the pieces, roll them up and place them under the table to cool.

Tip: you need to grind hot food with a wooden spoon, as it does not heat up.

It turned out delicious and unusual snack from bell pepper.

Preparing stuffed peppers with vegetables in jars

There are dishes that please the eye and you really want to try them. This is how these peppers turn out: whole small ones orange fruits in red gravy. One day, at a dinner with relatives, I noticed how my aunt calmly took a small pepper and ate it, and she absolutely did not eat or cover the pepper. And then she told me: well, he looked very appetizing.

Ingredients needed for 2 half-liter jars:

• Sweet pepper – 6 pcs.;
• Cabbage – 150 gr.;
• Onion – 30 gr.;
• Carrots – 60 pcs.;
• Ground black pepper – a pinch;
• Salt – 5 gr.

Tomato filling:

• Tomatoes – 700 gr.;
• Ground paprika – 3 g;
• Parsley – 1 branch;
• Bay leaf – 1 pc.;
• Salt – 5 gr.

Preparing the snack:

1. We wash and clean all vegetables. Cut off the tail of the pepper and remove the inner pulp and seeds. Place the peppers in hot water to soften them, and then in cold water to preserve vitamin C.
2. Cut onions, carrots and cabbage small cubes and grind one by one in a blender bowl until small pieces (not puree).
3. Place the onion in a heated frying pan with oil and fry until golden brown, then add the carrots and, after a while, the cabbage. Salt the vegetables, mix and cover with a lid to simmer for 10 minutes.
4. Wash the red tomatoes, blanch them in boiling water and remove the skin. Blend the tomatoes using an immersion blender and pour into a deep saucepan.
5. Bring to a boil and add spices: paprika, bay leaf, finely chopped herbs and salt.
6. While we simmer the tomato sauce, about 15 minutes, stuff the peppers and place them in the roasting pan.
7. Then pour the tomato sauce into the roasting pan, removing the bay leaf, bring to a boil and, covering with a lid, simmer the vegetables for 20 minutes.
8. Fill the jar with hot peppers, fill with filling and seal. Place the pieces in a blanket until completely cooled.

It’s not at all difficult, so you can also seal peppers stuffed with cabbage and carrots for the winter without sterilization.

Peppers stuffed with eggplants in tomato for the winter

I want to surprise you with the last combination: pepper with eggplant. It would seem that everything is ordinary and simple, but the eggplant filling will be soft and the consistency will resemble vegetable puree. And combined with delicate peppers, it makes the perfect snack.

For 2 cans with a capacity of 1 liter:

• Sweet pepper – 1 kg 700 gr.;
• Eggplants – 1 kg;
• Carrots – 350 gr.;
• Onion – 170 gr.;
• Tomatoes – 1.5 kg;
• Refined vegetable oil – 100 gr.;
• Salt - to taste.

Tomato filling per 1 liter:

• Apple cider vinegar 6% - 50 ml;
• Black pepper – 5 pcs.;
• Allspice – 3 pcs.;
• Sugar – 15 gr.;
• Salt – 15 gr.

Advice: it is better to take thick-walled red pepper, because it does not boil too much.

Tip: the resulting tomato can be rubbed through a sieve to obtain a uniform consistency.

Cooking:

1. Wash the pepper, remove the tails and core with seeds. Blanch the fruits in hot water about 5 min.
2. Cut the washed and peeled eggplants into cubes and place them in a bowl with a pinch of salt to remove the bitterness. Cut the onion into small cubes and grate the carrots.
3. Wash the tomatoes, cut them into halves and blend them in a blender bowl.
4. Pour the juice into a thick-bottomed pan and boil it for 40 minutes, stirring occasionally. In the middle of the process, add sugar and salt, both spicy peppers.
5. While the filling is cooking, fry the eggplants in small portions in a frying pan in hot oil until soft. Then fry the onions and carrots until golden brown.
6. In a bowl, combine the onions with carrots and eggplants, adding salt to taste.
7. Stuff the peppers with minced vegetables and place them in a pan with ready-made hot tomato sauce. We wait until it boils and boil the peppers in the tomato for 30 minutes, and 5 minutes before. Add vinegar until the end of cooking.
8. Place the peppers in jars, pour the hot tomato mixture and roll up the lids. After cooling, put it away for storage.

Try this recipe for preparing stuffed peppers in jars for the winter.

The video will reveal the cooking technology down to the smallest detail. I hope you liked my selection of recipes with photos of stuffed peppers for the winter. You will lick your fingers during the meal, I guarantee it!

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 are:

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 and sugar are not added to 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.