Step 1: Blanch the bell peppers.

Pour water into the pan halfway and put it on fire. Meanwhile, while the water is heating up, wash the sweet peppers and remove seeds and stems. Next, you need to blanch it for 5 - 10 minutes. To do this, place the pepper in a net and place it over the pan so that the pepper is above the boiling water without touching it.

Step 2: Prepare the filling for the peppers.

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

Step 3: Stuff the peppers with the filling.

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

Step 4: Sterilize the jars.

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

Step 5: Roll the peppers into jars.

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

Step 6: Serve the peppers stuffed for the winter.

Canned food must be stored in a cool, dark place. The name of the dish speaks for itself - it is best consumed in winter. Pickles and other canned vegetables, in particular stuffed peppers, are served with mashed potatoes, meat or fish. Enjoy your meal!

Before canning, you need to make sure that the jars are intact, otherwise they may burst during or after sterilization or cooking.

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

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

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.

For preparations for the winter, salad peppers of the Hungarian and Bulgarian varieties are most often used; they are canned, 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 great 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 porridges.

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 clean glass 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 the pepper fruits with the prepared minced meat.
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 sweets 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, onion, 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 can be 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. add 1 tablespoon of salt and 0.5 cups of 5% table vinegar to water, 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 of which, place Bay leaf and allspice, 2 pieces each, and pour the hot marinade over everything 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 the complete technology for stuffing peppers and pouring marinade over them.

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 on vegetable oil, salt and pepper and leave in a dish to allow the oil to drain.
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 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 recipe for peppers stuffed with eggplants, be sure to check it out!

Stuffed peppers, prepared for the winter

4.2 (83.33%) 12 votes

Pepper is an inherently unique vegetable. Beautiful color palette, attractive taste, crispy flesh, a huge amount of useful substances - all this allows you not only to strengthen the body, but also to get aesthetic pleasure. It can not only decorate almost any table, but also diversify the menu offered to the maximum. This product can be consumed not only in its raw form. There is a huge number of different preparations from this vegetable, and recipes for stuffed peppers for the winter occupy a worthy niche in them.

Preliminary preparation of all vegetables for the recipes offered below is almost the same, so there is no point in repeating it in each:

• All peppers should be approximately the same size, without visible damage. It must be washed, the stalk separated, carefully cutting it off and the core with seeds removed. After this, rinse and dry again;
• Peel the carrots, rinse and chop using a grater or food processor;
• Remove the peel from the onion and chop it with a knife or in a food processor.
• Peel the cabbage from the top leaves and wash, then chop, preferably finely.

Peppers stuffed with cabbage and carrots for the winter “Moldavian style”

For 5 kilograms of pepper you need to take:

• 3 kilograms of cabbage;
• one kilogram of carrots and onions;
• 300 grams of vegetable oil;
• 170 grams of salt;

Pour boiling water over the pepper for about 4 minutes, then remove it and leave the water to drain.

Pour oil into a heat-resistant bowl, heat it and add the onion, simmer it and add carrots to it. Simmer everything together for an additional two minutes.

Add to already steamed and salted vegetables. It is necessary to slightly salt this mixture.

Stuff the peppers with cooked stewed vegetables, and then place them in a container quite tightly. Cover the contents of the dish with a plate and weigh it down with a weight (a jar of water). This must be done so that the vegetables, in particular cabbage, release juice that would completely cover the pepper.

After three or four days it will have a sweet and sour taste and can be served. By placing such peppers in glass containers and sterilizing them, you can roll them up for the winter - you will get an excellent snack.

Another recipe option:

Peppers stuffed with cabbage and carrots in tomato

Lovers of cabbage in its various forms will be pleased with this spicy preparation for the winter. A plus is the lack of sterilization in this recipe.

You need to take:

• in equal parts ordinary cabbage and pepper - 3 kilograms each;
• 2 large carrots;
• 4.5 tbsp. without a heap of salt (of which 3 are for pouring, and 1.5 for cabbage);
• about 2 liters of juice (tomato);
• vinegar 9% 150 ml;
• vegetable (sunflower) oil about 400 ml;
• 0.2 kg sugar;

Mix cabbage and carrots and add salt to your taste; To make the cabbage a little softer, you need to crush it and leave it to brew for a while. You may want to add others (cilantro, dill, or parsley) for extra spice.

Fill the prepared pepper tightly with the prepared filling (cabbage and carrots).

Separately make the tomato filling. Pour juice into a container, season with vegetable oil and vinegar, add sugar and salt at the same time. All this must be boiled on the stove.

Place the stuffed peppers in a separate bowl, then carefully add boiling, pre-prepared tomato filling. Bring the contents of the dish to a boil, then reduce the temperature and cook for half an hour.

Prepare 8 liter canning jars by steaming or using any other method.

After 30 minutes, turn off the heat and begin placing the stuffed peppers into a glass container. It takes one jar about nine peppers medium size. You should not compact it tightly; fill the empty space with filling.

After sealing the jars, wrap them in a blanket and leave to cool for a day.

For those who love the video format:

Recipe for peppers stuffed with rice

To prepare this dish for the winter you will need:

• 8 bell peppers;
• 120 gr. raw rice;
• 2 medium onions;
• 4 medium carrots;
• 1 tbsp. Sahara;
• 2 cloves of garlic;
• 50-55 gr. vegetable oil;
• 1 tbsp. tomato paste;
• salt;

Both fresh and canned peppers are suitable for this recipe (the marinade must be drained from the latter).

A small part of the carrots will be needed when preparing the frying, so it is better to set it aside right away.

Fry the onions, a small part will also be needed when preparing the frying, so it’s better to put it aside right away.

Distribute vegetable oil in a frying pan, heat it up and simmer chopped vegetables in it for 7 minutes, add sugar, salt, pepper, raw rice and crushed garlic. You need to fill the pepper with this filling, then place it in a container.

Pour lightly salted boiling water over the peppers so that it barely covers the food, bring to a boil and simmer for about fifteen minutes.

After such preparation, the pepper can be placed and rolled into jars. Afterwards, they need to be wrapped in a warm thing, they should stand bottom to top and gradually cool down. A wonderful winter snack is ready!

Peppers stuffed with eggplants in tomato juice

• The ratio of necessary vegetables is selected independently;
• half a glass of sugar (about 200 grams);
• approximately 100 grams of salt;
• essences 2 tbsp. (vinegar);
• juice squeezed from one lemon;
• a few peas of allspice;.
• 20 ml 70% essence;

With one and a half liters of water and 200 grams of sugar, 100 grams of salt and 2 teaspoons of 70% essence, prepare one marinade No. 1.

Mix one and a half liters of juice with salt, 3 bay leaves, 5 allspice peas, sugar and 1.5 tsp. 70% vinegar - prepare marinade No. 2.

Eggplants should be cut into cubes. Dip all the pepper into marinade No. 1 (boiling) for one to two minutes, then remove it and cool. After this, immerse the eggplants in the boiling marinade for 6 minutes and discard in a colander. Chop the garlic and parsley and add to the eggplants. Fill the peppers with this mixture and place in sterile jars. Separately, boil marinade No. 2 and pour it into the free space of the jars. Cover them with lids (sterile), put the jars in a container with water and boil for 15 - 20 minutes, depending on the volume of the jars, liter or one and a half liter. After this, proceed to sealing, wrapping and completely cooling the preservation. The preparation will be very useful for the winter menu.

Who doesn’t remember the taste of store-bought, imported, canned bell peppers from distant Soviet times. It seemed that there was nothing tastier than this preservation for the winter.

For this nostalgic recipe you will need:

• bell pepper;
• 8 parts carrots;
• 1 part onion and parsnip
• For 1 kilogram of this mixture, add a handful of finely chopped herbs and about 2 teaspoons of salt;

Blanch the peppers in boiling water for 3-4 minutes.

Sauté chopped carrots and onions cut into half rings separately in vegetable oil, then cool, mix them together and add herbs and salt. Carefully fill the pepper with this minced meat.

Prepare the sauce in a separate bowl. For 1 liter of this sauce you need tomato sauce, dissolve 50 grams of sugar and 30 grams of salt in it, season ground pepper(or red, scented black), the mixture works great.

Place the filled peppers in jars and fill with the prepared sauce, bring to a boil for a volume of 0.5 liters - 70 minutes, for a volume of 1 liter - 1 hour 20 minutes.

Peppers stuffed with carrots

Prepare ingredients for the recipe:

• bell pepper 24 pieces;
• tomatoes 2 kg;
• 500g onion;
• 1.5 kg carrots;
• 70% vinegar 1 tsp;
• 4 tsp. salt;
• half a teaspoon of ground pepper;
• a teaspoon of sugar;
• greenery;

Cut the carrots into thin strips or small cubes, and chop the onion into half rings.

Grind the tomatoes in a meat grinder or food processor.

Separately, fry the carrots until half cooked and the onions until golden brown.

Place tomato puree, fried onions and carrots in a bowl, add salt, spices and sugar, chopped garlic and herbs - boil everything for 10 minutes.

Stuff the peppers with the resulting mixture; it is better to scoop it up with a fork so that the liquid drains. Place the peppers in a container, pour in the remaining mixture and boil for about twenty minutes.

After that, put them in jars, fill the voids with sauce and add a few drops of acetic acid to each jar (for example, you can take a regular disposable medical syringe and measure out 1 ml of acid). About 5-6 medium-sized pieces fit in a liter jar.

Wrap the sealed jars and leave to cool. A great winter snack!

How to freeze stuffed peppers for the winter

• 1 kg of peeled bell pepper;
• half a kilogram of minced meat;
• one glass of rice;
• one onion;
• pepper and salt to your taste;

Boil the rice until half cooked, finely chop the onion separately and mix it all with the minced meat, add salt and pepper.

Pack the peppers quite tightly with the pre-prepared minced meat and pack them in bags.

Place the peppers in, it is important that the vegetables do not touch each other.

In winter, remove the workpiece from the freezer, do not defrost it, immediately place it in a frying pan with heated oil, and fry on all sides, and then boil it in the sauce until cooked.

Does every housewife know how to seal homemade preserves for the winter? That's another question! And, as is well known, it is necessary to learn from the simple. It’s impossible to say that the recipes for clogging stuffed bell peppers for cold weather are so simple. But these are amazing taste qualities they are directly “forced” to take up the task of preserving this particular appetizer dish. Stuffed peppers like these will become a central treat on the winter table and will delight those around you with their originality and aroma. And, besides, the procedure for preparing them itself is short. That's why stuffing peppers for the winter!

Stuffed peppers for the winter: “Recipe with vegetable stuffing”

Shredded white cabbage is the most popular view fillings for meaty sweet bell peppers. After all, it is this – juicy, aromatic, piquant – that goes perfectly with this vegetable. Sometimes it is accompanied by other vegetable components: onions, carotel, bitter red pods, etc. So in a particular recipe, it serves as a filling. To prepare, you will need to take the following list of products: 30-35 sweet peppercorns and 1 bitter pepper, 3 medium-sized forks of white cabbage, 3 carrots, 6-7 cloves of garlic, a bunch of dill and parsley. And for brine, per container: 1 glass of sugar, 2 tbsp. table salt, 100 ml of vegetable oil, 1 liter of water and half a tbsp. vinegar 6%

Cooking begins with blanching the peppers. To do this, pour water into a saucepan of suitable capacity, filling the container halfway, and set it to boil. While it is heating up, the peppercorns are washed and freed from the stalks and internal seeds. The resulting preparations are blanched in a colander over boiling water for 8-10 minutes (without direct contact of the fruit with the liquid).

For the filling, the top leaves of the forks are torn off, and the head of cabbage itself is processed with a special shredder, resulting in a neat, thin slice. If you don’t have such a grater, you can use a regular sharpened knife. Bitter pods with carrots and herbs are also rinsed and crushed using any in a convenient way. The chopped vegetables are mixed and at the same time added salt by eye. And the pepper “boxes” are filled as tightly as possible with the finished filling, then placing them in some kind of container. The garlic is peeled, washed with running water and placed in a saucer.

Water for filling “Stuffed peppers” preparations for the winter measure based on the ratio: for 1 jar - 1 liter of liquid. The required volume is poured into a separate container, salted and seasoned with granulated sugar, vinegar and vegetable oil. The solution is thoroughly mixed. Glass containers must be steam sterilized before filling. Then they are laid out in jars; and along with them, a clove of garlic is placed in each container. Afterwards, the workpiece is poured with the prepared marinade. Before the canned food is hermetically sealed, it is sterilized in boiling water for 5-10 minutes. The roll is stored in a cool, dark room. And served during the cold season with potato or meat dishes, as well as stewed fish.

And to make the sealing spicy, all kinds of spices are dropped to the bottom of the jars before filling at individual discretion: clove buds, black and sweet peas, bay leaves, caraway seeds and, of course, sprigs of herbs. By the way, dill umbrellas from dry herbs would not be out of place in canning.

Stuffed peppers for the winter: “In tomato marinade”

And similar recipes can be finished not in the usual marinade filling, but in tomato sauce. In this case, you will need to take: 3 kg of sweet peppers, 2 kilos of onions and carrots, 1 kg of tomatoes, 2-3 tbsp. tomato paste, 200 ml vegetable oil, table salt to taste, 1 tbsp. with a hill of sugar sand. In the main set for filling the dish " Peppers stuffed with vegetables for the winter» for moderate spiciness, you can also include hot pods or garlic of your choice; or limit yourself to the proposed list of products.

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 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 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.

The pepper preparation turns out to be very appetizing, stuffed with mushrooms with rice, this pepper 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 pepper (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:

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

Wash the parsley, dry thoroughly and chop finely.

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:

Eggplant	2 kg
Bulb onions	3 pcs
Carrot	6 pcs
Bulgarian pepper	2 kg
Tomato	2.5 liters
Salt	1 tbsp
Sugar	1 tbsp
Table vinegar 9%	100 g
Vegetable oil	200 g

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 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 salt and sugar to the tomato juice 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.

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 the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell pepper stuffed with vegetables Of course it will 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!