Stuffed peppers with eggplant rolls with carrots and parsnips. Peppers stuffed with eggplants Peppers stuffed with blueberries recipe

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to mention preparations from bell peppers 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 cut off 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 stem 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 can absorb large quantities of it when frying. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, and 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 peppers stuffed with eggplants in 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 sterilize over low heat. 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 and 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.

A preparation of peppers stuffed with mushrooms and rice turns out to be very appetizing; such peppers will be a wonderful lunch or dinner - you just need 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 cloves of garlic,
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 with a lid and sterilize: 2 liter jars - 30 minutes, 1 liter jars - 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 pour in olive oil. Store in a cool, dry place for no more than 6 months.

Ingredients:

• 40 pcs. bell peppers (30 of them should be smooth, medium-sized and large),
• 1 large 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:

Wash 10 sweet and hot peppers, 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 seal.

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. I stuff the peppers with the vegetable mixture, 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

Peppers stuffed with cabbage and 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 peppers stuffed with fried cabbage and 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 salt and sugar to the tomato juice and boil for 5 minutes, at the end of boiling add apple cider 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, 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.

Place 5 peas of allspice and black pepper and 3 cloves at the bottom of pasteurized liter jars. Place the stuffed peppers and fill with the prepared filling. Place the jars in a wide pan, cover with 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 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!

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

Recipe for winter stuffed peppers with eggplants

Kitchen appliances and utensils: large cutting board, vegetable bowls with a capacity of 2-5 liters, a shredding knife, a large grater, flat large plates, a wooden spatula, a glass measuring cup and bowls up to 200 ml, a colander, 1 liter glass jars, lids for canning, a seamer key.

Ingredients

How to choose the right ingredients

In order for this original preparation to delight you with its appetizing appearance and rich taste when served in winter, you must be very careful in choosing the main and additional ingredients:

• For cooking, you need to choose the freshest and fleshiest varieties of medium-sized sweet peppers without visible flaws.
• For the filling, it is very important to select smooth and shiny blue ones of even color.
• The remaining vegetables for filling the minced meat should be fresh and juicy.
• For sautéing and marinade, housewives recommend refined sunflower oil, which does not have the characteristic sunflower smell.
• It is recommended to use homemade tomato juice or store-bought natural juice.

Step-by-step preparation

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

How to decorate a dish

Thanks to its rich and bright color palette, this appetizer itself can decorate any holiday table. And yet, the impression of serving it can be enhanced by sprinkling the stuffed peppers with chopped herbs or placing them on fresh lettuce leaves. The dish looks even more appetizing when combined with all kinds of pickled and canned vegetables and fruits.

How to serve a dish and with what

In winter, such stuffed peppers are especially good on any table. That's why It is always appropriate to serve it as a side dish for meat, and as an independent appetizing dish. As an original and satisfying addition to this appetizer, you can take many other vegetables prepared according to the best recipes.

Video recipe for preparing peppers stuffed with eggplants for the winter

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

Basic truths

In winter, every housewife wants to pamper herself and her loved ones with homemade canned food. Tasty and quick recipes are especially preferred, which, of course, includes preparing bell peppers stuffed with various vegetables for the winter.

By following some valuable tips and tricks, it is not difficult to prepare this tasty and healthy snack:

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

Other possible preparation and filling options

Stuffed vegetables provide excellent opportunities for every housewife to experiment with unusual fillings. If desired, you can stuff not only peppers with various vegetables, but also use interesting recipes or the same eggplants. Savory recipes will be no exception.

When preparing peppers stuffed with blue peppers, chopped eggplants with garlic and herbs are often used as a filling. Stuffing peppers with eggplants in the form of garlic rolls is also particularly popular. This combination of vegetables makes the appetizer extremely tasty and appetizing. Other favorite fillings for the most delicious recipes include carrots, cabbage and rice with vegetables.

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

Wash the pepper, remove the seeds and boil in boiling water for 5 minutes. Remove from the water and let cool. Cut the eggplants into thin long slices and fry in heated vegetable oil on both sides.

Mix finely chopped herbs and garlic, passed through a press, thoroughly.

Place the greens and garlic on the eggplant plates.

Roll into rolls.

We stuff boiled bell peppers with these eggplant rolls.

Place bay leaf and allspice at the bottom of a clean, sterilized jar, and our stuffed peppers on top.

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

Bell peppers stuffed with eggplants for the winter turn out incredibly tasty. A wonderful appetizer for everyday and holiday table!

When getting ready to start winter canning, every housewife wants to please her family not only with tasty, but also unusual dishes. One of these options will be bell peppers stuffed with eggplants - a preparation of whole peppers stuffed with blue rolls drenched in marinade. Making this seaming is quite simple, which is also an undoubted advantage. This recipe is for one liter jar. Therefore, when increasing the portion, the amount of ingredients should be added proportionally.

TIME: 50 min.

Easy

Servings: 4

Ingredients for 1 liter jar:

• sweet peppers (it is advisable to choose the same size) – 5 pcs.;
• eggplants – 2 pcs.;
• dill – 4 sprigs;
• garlic cloves – 3 pcs.;
• bay leaf – 2 pcs.;
• mixture of peppers (can be replaced with black peppercorns) – 1/2 tsp;
• vegetable oil – 5 tbsp;
• coarse salt – 1 tbsp;
• sugar – 2 tbsp;
• bottled water – 300 ml;
• vinegar 9% - 25 ml.

Preparation

The first step to home canning is to prepare the ingredients: wash the vegetables and herbs, and peel the garlic cloves. Remove the stems from the eggplants and cut them lengthwise into thin slices.


Pour oil into a deep frying pan and add chopped eggplants. Fry them on both sides. Place on a flat plate and leave to cool thoroughly.


Let's prepare the peppers for further stuffing. Carefully free them from the seeds to create a kind of empty containers.


Place the vegetables in a saucepan with water and bring to a boil. After two minutes, remove from heat. The peppers should soften a little.


Finely chop the dill and garlic cloves.

Cooking tips

The best pickled vegetable recipes

four liter jars

2 hours

55 kcal

5/5 (1)

There are a huge number of recipes for home canning, but I would like to single out stuffed bell peppers from all the preparations for the winter. Why this product? First of all, because dishes made from sweet peppers have a truly amazing taste, and we can talk about the beneficial properties of this vegetable for an endlessly long time.

I will name only the most significant of them: bell pepper is very useful for expectant mothers, since the vitamins and minerals it contains help replenish calcium and iron deficiency. It also has a positive effect on memory and is recommended for use by people engaged in intellectual work. Moreover, sweet pepper helps cope with fatigue, irritability, and also promotes sound sleep.

So join us, we are starting to learn how to make healthy preparations for the winter, and today we have stuffed bell peppers on our program.

Kitchenware

• First of all, you need to prepare a long, sharp knife and a large board for chopping the ingredients.
• A large diameter frying pan with high sides will be needed to prepare the pepper filling. It is also desirable that it have a non-stick coating.
• Another frying pan with a smaller diameter will speed up the process of cooking the filling.
• You will no doubt need a long spatula or large spoon to stir the ingredients in the pan.
• A large saucepan is needed to cook the peppers.
• It is also better to have a colander at your disposal.
• For this recipe, you need to prepare four liter jars and iron lids in advance.
• You will also need a device for screwing the lids on the jars.
• To sterilize jars you will need a large basin with a lid.
• It is also important to prepare a large warm blanket in advance.

Required Ingredients

Step-by-step preparation

Let's prepare the ingredients

Let's prepare the filling

1. Peel the carrots, peel the onions, and cut off the stems and stems of the eggplants.
2. Now cut the eggplants into medium-sized cubes.
   
   
3. Then grate the carrots on a large-toothed grater and chop the onion with a knife.
   
   
4. Next, cut the bell pepper into small squares.
   
   
5. Now let's start cooking the minced meat: put a large frying pan on the stove, pour vegetable oil into it and heat it well.
6. After this, add the chopped eggplant and fry it until completely softened.
7. Pour vegetable oil into a smaller frying pan and place chopped onions in it.
   
   
8. Fry the onion until translucent, stirring almost all the time.
9. When the onion is ready, add it to the fried eggplants and mix the mixture well.
10. Then add salt to the resulting filling and continue frying, stirring the products from time to time.
11. Now pour the grated carrots into the vacated frying pan.
    
    
12. Simmer the carrot mixture until almost completely cooked, then transfer it to the eggplants.
13. Next, fry the chopped peppers and also add them to the total mass.
    
    
14. Mix everything well, simmer for about five minutes, then remove from heat and leave to cool.
    
    

Let's prepare the marinade

Stuffing peppers

Pepper preservation

Final stage

1. Next, place the jars with their lids down in a dark place.
2. After this, we wrap them well with a warm blanket.
3. We leave the jars of pepper in this form until they cool completely, after which you can safely lower the jars into the basement.

Video recipe for cooking peppers for the winter

Be sure to check out the video provided below. After watching it, you will follow the step-by-step sequence of the process of canning bell peppers stuffed with vegetables for the winter according to the recipe described above.

• The jars can be sterilized before placing the peppers in them using dry heat or steam.
• I advise you to use exclusively iron lids for sealing jars of pepper, since rubber ones can lose elasticity over time and let air into the jar, which will ruin our dish.
• Instead of tomato juice, you can safely use fresh tomatoes. They must be passed through a meat grinder or crushed in a blender, then add table vinegar, granulated sugar and a little vegetable oil - the replacement for tomato juice is ready.
• I also recommend adding additional allspice to the marinade in accordance with your own taste preferences - it will add a wonderful aroma and special taste to your dish.
• Stuffed peppers do not have to be stored in the cellar; you can put them in the pantry and store them at room temperature.
• The pepper will be ready for use no earlier than in a month and a half.

Eat to your health and bon appetit to you all! If you stuff peppers differently for the winter and use other ingredients for the filling, tell us about it and share your knowledge. In addition, ask questions in the comments if you have any difficulties in preparing stuffed peppers according to the recipe described above - I will certainly get in touch and help you avoid any mistakes. Have a good day!