Bell peppers stuffed with vegetables for the winter. The best recipes for stuffed peppers for the winter

This combination gives the dish not only aroma, but also a rich taste. This preservation perfectly complements potatoes or cutlets. Peppers stuffed with vegetables are used as an appetizer for the holiday table.

Pepper with cabbage and carrots

Many people like this recipe. It turns out very tasty with cabbage and carrots. They roll it up for the winter with pleasure. To prepare you will need:

Sweet pepper - 2 kg.
Cabbage - 1 small head.
Garlic - 10 cloves.
Parsley - 1 small bunch.
Black pepper (peas) - 5 pcs.
Carrots - 200 grams.

Ingredients needed for the marinade:

Vinegar - 150 g.
Vegetable oil - 0.5 cups.
Salt - 25 g.
Water - 1 liter.
Sugar - 200 grams.

The marinade is designed for 4 liters. If you want to make a double portion, then take twice as many ingredients. To make peppers stuffed with cabbage and carrots for the winter, first prepare the vegetables and marinade.

Shred the cabbage. Grate the carrots on a coarse grater. Mix the vegetables, salt them so that the juice comes out, and pepper. Let this mass brew.

In the meantime, you need to work on the pepper. Remove all tails and seeds, wash well, and place on a dry towel. Now you can stuff the peppers with carrots and cabbage.

Fill the bottom of the jar with garlic, parsley and peppercorns. Make a brine: mix vinegar with vegetable oil and water, add salt and sugar. Focus on your taste. Bring the liquid to a boil. Fill the jars tightly with stuffed peppers and pour hot brine. Sterilize the container for half an hour and roll it up immediately.

Pepper stuffed with vegetables in tomato

To cook this delicious dish, stock up on these ingredients:

Red pepper (Bulgarian) - 3 kg.
Carrots - 2 kg.
Onion - 2 kg.
Tomatoes - 1 kg.
Vegetable oil - 200 ml.
Tomato paste - 50 g.
Sugar - 15 g.
Salt.

Wash and peel the peppers. Remove seeds and stalks. Peppers must be blanched in boiling water for 3 minutes to soften. While they are drying, peel the onions and cut them into cubes and grate the carrots on a coarse grater.

Fry the onion until soft, then add the carrots and simmer in a frying pan for up to 15 minutes. Chop the tomatoes randomly and fry them separately, then add tomato paste and simmer for 5 minutes. Then put the onions and carrots in the tomatoes and simmer everything together for 5 minutes. Then you need to add salt, sugar, and bring the mixture to a boil.

Now you can stuff the peppers with the tomato mixture. Fill jars with them. If there is any tomato left, pour it into the container with the peppers. You can add other vegetables for taste. Peppers need to be placed in containers very tightly. It is advisable that there is no room for air. Then sterilize the jars of vegetables for 40 minutes and roll them up. It turned out very delicious pepper, stuffed with carrots, onions and tomatoes. You won't regret making this dish.

and honey

This recipe shows approximate quantities of ingredients. The preparation of the marinade is described for 1 liter. Therefore, based on a liter jar, take:

Bell pepper - 1 kg.
Carrots - 1/2 kg.
Garlic - 4 cloves.
Cabbage - 360 g.
Honey - for 1 pepper 1/2 tsp.

Sugar - 1 glass.
Salt - 15 g.
Vinegar - 150 ml.
Water - 1 liter.

Blanch the peppers in boiling water for 2 minutes. Chop the cabbage and finely chop the carrots into strips or grate on a coarse grater. Chop the garlic. Combine cabbage and carrots, add salt and leave for 20 minutes to allow the vegetables to release their juice. Add pressed garlic.

You need to pour honey into each pepper according to the recipe. Then fill it with vegetables and place it tightly in a liter jar.

Prepare the marinade, and when it boils, pour it over the pepper. Sterilize the jar of vegetables for 25 minutes and immediately roll up.

Peppers stuffed with carrots for the winter with the addition of rice and mushrooms

This recipe is loved by many housewives. To prepare it you need the following products:

Pepper (Bulgarian) - 1 kg.
Vegetable oil - 150 ml.
Tomatoes - 4 pcs.
Onion (medium) - 1 pc.
Carrots - 500 g.
Rice - 200 g.
Tomato juice.
Salt.

Wash the peppers, remove stems and cores. Finely chop the onion and sauté. Place the tomatoes in boiling water for 1 minute, then immediately in cold water, remove the skins and beat them with a blender. Grate the carrots.

Wash the rice and mushrooms thoroughly. Fry the onions and carrots in a frying pan until soft. Add to the same container. Fry everything together for 20 minutes. When the mushroom juice has evaporated, add the whipped tomatoes. If the mass turns out to be very thick, add water. Now you can add all the necessary spices and simmer until the rice and mushrooms are ready. Stuff the peppers with the filling and place tightly in sterile jars.

Fill them. Sterilize the filled jars for 60 minutes. Now you can roll it up. This is a great recipe. Peppers stuffed with carrots, onions, rice and mushrooms are a delicious winter dish.

Sterilization

As a rule, jars for preparations should be perfectly clean. If containers, vegetables or fruits are poorly treated, the preserved food will spoil long before winter. Therefore, before rolling, carefully prepare and wash the jars. In addition, they need to be sterilized. Of course, you need to check the cans for various defects and chips.

You can sterilize containers using steam. To do this, put the pan on the fire, and place a metal sieve (upside down) in it. Place the jars on it with the neck down. When the water boils, the container is sterilized with steam.

Another convenient way to sterilize is the oven. It is necessary to wash the jars and place them wet on a wire rack. You need to turn on the oven at 170 degrees. The container should stand until it is completely dry.

Many housewives have adapted to sterilize jars using a microwave oven. To do this, pour water into a container and place it in the microwave. Turn on the oven at 800 W. Sterilization should take 5 minutes.

Peppers stuffed with carrots are a delicious dish. However, the recipes indicate approximate proportions. It all depends on the size of the peppers and the amount of other products. Therefore, each housewife chooses her own recipe.

There are much more small peppers in the jar, and there is not enough marinade. If the pepper is large, then the brine will be enough for you, but you will need to add more vegetables. You will find out the exact amount of ingredients when you prepare your own peppers stuffed with carrots. For the winter, you can combine recipes with different ingredients.

Every housewife tries to experiment. Peppers can be stuffed with eggplants, zucchini and other vegetables. Try different recipes and you will find a suitable option.

Sweet bell peppers are an excellent source of vitamins. Moreover, the most useful is the seasonal product. To preserve peppers for the winter, you can freeze or can them. Stuffed peppers for the winter are a tasty and beautiful appetizer. For stuffing, fillings made from vegetables or vegetables and rice are used.

If you want to prepare semi-finished peppers stuffed with meat, then it is best to freeze such a preparation, since in the absence of an autoclave it is dangerous to cook canned meat at home.

You can prepare stuffed peppers for the winter using different recipes, but the preparation of peppers is the same in all cases. To make the preparation tasty, you must follow the following rules:

It is best to use fresh, recently picked peppers from the garden beds. If you buy vegetables, carefully inspect each fruit; the pods should be fleshy and without signs of spoilage;
choose medium-sized pods; too large ones will be difficult to place compactly in jars;
It is better to preserve peppers of the same variety in one jar so that the pods marinate evenly. But the color of the pods can be different; the use of multi-colored peppers makes the canned food beautiful;
Before cooking, peppers must be washed well and freed from stems and seeds. It is important to act carefully so as not to damage the pods. From the inside you need to clean out all the seeds and remove the partitions;
Vegetables for minced meat should also be thoroughly washed, peeled and chopped. It is most convenient to use a food processor, but you can also get by with a hand shredder or grater;
It is recommended to add spices and aromatic herbs to the pepper marinade. Most often, dill, parsley, and celery are used. Of the spices you can put bay leaf, peppercorns, cloves, coriander or mustard seeds;

You can marinate stuffed peppers in tomato sauce. To prepare the filling, use fresh tomatoes, which are passed through a blender or meat grinder, and then ground through a sieve.

Interesting facts: the birthplace of sweet peppers is South America, where they have been cultivated since time immemorial. But in Russia this plant appeared only in the 17th century, and for some time pepper was grown as an ornamental plant.

Peppers stuffed with cabbage and carrots for the winter

Most often, peppers are stuffed for the winter. The snack turns out to be tasty and very healthy, since all these vegetables contain a lot of useful vitamins.

16-18 bell pepper pods (choose medium-sized pods);
300 gr. white cabbage;
150 gr. carrots;
1.5 tablespoons salt;
0.5 cups sugar;
125 ml vinegar (9%);
2 bay leaves;
4-6 black peppercorns;
1 liter of water.

It is better to use multi-colored peppers for preparation, so the canned food will look more beautiful. We wash the peppers and remove their stems and seeds. We thoroughly clean the inside of the peppers, removing not only the seeds, but also the stalks.

Place a large pot of water on the fire. As soon as it boils, put the pepper in boiling water and blanch it for 7-10 minutes. Then remove the pepper and cool.

Read also: Cucumber salads for the winter – 15 finger-licking recipes

Finely chop the cabbage. Grate the carrots on a grater with medium-sized holes; you can use a grater for cooking Korean salads. Pour boiling water over the cabbage for five minutes to soften it. Cool the cabbage and mix it with grated carrots. Carefully stuff the peppers with minced vegetables, stuff them tightly enough, but don’t push them too hard so that the peppers don’t burst.

Place the prepared peppers in clean and dry jars, placing the peppers with the holes facing up so that the filling does not fall out.

Prepare the brine by boiling a liter of water with the addition of sugar and salt. Add bay pepper and peppercorns to the brine. Boil for a couple of minutes, then pour in vinegar and immediately turn off the heat. Pour the brine into the jars with peppers, cover with boiled lids and set to sterilize. Soak the jars in boiling water for 15 minutes, then seal them tightly.

Stuffed peppers in tomato

This version of pepper stuffed with vegetables can be used as a side dish for meat. In this recipe, the vegetables are stewed until soft, meaning they won't be crispy. We will preserve the peppers in tomato.

1 kg bell pepper;
500 gr. Luke;
500 gr. carrots;
2-3 cloves of garlic;
1.5 liters of tomato juice or about 2 kg of fresh tomatoes;
1.5 cups vegetable oil;
2/3 cup sugar;
2-3 tablespoons of salt;
1 tablespoon bite (70%);
a mixture of peppers, bay leaf, cloves to taste.

We wash and peel all the necessary vegetables. We remove the pepper from stalks and seeds. Peel the onion and carrots, chop the onion finely, grate the carrots on a coarse grater. Fry onions and carrots in vegetable oil (use some of the norm). Fry the vegetables until soft, stirring occasionally, but do not allow them to brown.

We twist fresh tomatoes through a meat grinder, then rub them through a sieve. Pour the tomato juice into a saucepan and boil with the addition of salt, sugar and the remaining oil. Boil the juice on low heat for about half an hour. A sign of readiness is that foam will no longer form on the surface of the tomato mass.

Advice! Always add a little less salt and sugar than indicated in the recipe. Then, when the preparation is almost ready, you can adjust the amount of spices to your taste.

We carefully start the peppers with fried carrots and onions. Place the stuffed pods in a pan with tomatoes and simmer them for half an hour. At the end of stewing, add vinegar.

Carefully place the finished peppers in sterilized jars and fill with the remaining tomato sauce. Close with tin lids hermetically.

Pepper stuffed with eggplant

Peppers turn out delicious if you stuff them with eggplants. To prepare 1 can of canned food with a volume of 0.75 liters you will need:

5 small pods of bell pepper;
2 medium eggplants;
1 bunch of parsley;
1 bunch of dill;
2 heads of garlic;
2 black peppercorns;
1 bay leaf;
vegetable oil for frying;

Marinade:

150 ml water;
50 gr. Sahara;
0.5 tablespoons of salt;
250ml table vinegar (9%)

We prepare the pepper - wash it, remove the stalks and seeds, and dry it. Blanch the pepper by lowering it into boiling water for five minutes. Let the peppers dry.

Read also: Beans for the winter – 10 best recipes

We also wash the eggplants; there is no need to peel them, just cut off the ends on both sides. Slice the eggplants lengthwise into thin slices. Fry the eggplant slices on both sides in vegetable oil.

Wash the greens thoroughly, dry and finely chop. Chop the peeled garlic. Stir and add a little salt. Apply the green mixture with garlic to the eggplant slices and roll them into rolls. We put these rolls into the prepared peppers.

Place bay leaves and black peppercorns in sterilized dry jars, then place the prepared peppers. Make the marinade: boil water with added sugar and salt, boil for a couple of minutes. Then pour in vinegar and turn off the heat. Pour the marinade into jars with pepper. Cover the jars with lids that have previously been boiled.

Sterilize jars of peppers in boiling water for 30-35 minutes. At the end of the sterilization time, close it hermetically. Let cool by wrapping the jars in something warm. After cooling, the jars can be taken out for storage.

Bulgarian recipe

Bulgarian stuffed peppers are prepared using carrots and parsnips. This preparation tastes like canned food from the Bulgarian company Globus, widely known since Soviet times.

1 kg bell pepper;
800 gr. carrots;
100 gr. onions;
100 gr. parsnip;
1 large bunch of greens (dill and parsley);
2 teaspoons salt;
vegetable oil for frying.

Fill:

1 liter of prepared tomato sauce;
50 gr. Sahara;
30 gr. salt;
ground pepper to taste.

We clean the bell pepper, removing the stems and seeds. Wash and dry. Place the peppers in boiling water for 3-5 minutes, then remove and let them cool.

Peel the carrots and parsnips and grate them. Cut the onion into thin quarter rings. First, fry the onion in vegetable oil, then remove the onion from the frying pan and fry the carrots and parsnips in it. Fry the vegetables until cooked and stir. Cool, add finely chopped herbs and salt. Fill the prepared peppers with the prepared carrot mixture.

Mix the prepared tomato sauce with salt and sugar, add pepper to taste. Place the peppers in clean, dry jars and fill with sauce. We sterilize half-liter jars for 70 minutes, one-liter jars for 90 minutes. After sterilization, close it hermetically.

Pepper with vegetables and rice

A more satisfying version of the preparation is obtained if you add rice to the minced vegetables. This dish can be eaten cold as an appetizer or hot as a main course or side dish.

1 kg of bell pepper 0 choose small pods;
200 gr. onions;
400 gr. carrots;
220 gr. steamed rice;
2.3 kg of tomatoes;
1 teaspoon seasoning “mixture of ground peppers;
100 gr. vegetable oil;
3 tablespoons sugar;
1.5 tablespoons salt;
50 ml vinegar (9%).

Wash the rice and boil in plenty of water until half cooked (about 10 minutes). Place the rice in a colander and rinse it with cold water. The grains should be a little hard inside.

Remove seeds from pepper and wash. Then place the pods in boiling water and blanch for five minutes. Don't overcook the peppers, they just need to become a little softer to make them easier to stuff.

The pepper harvest lasts from summer to late autumn. The question often arises of how to preserve the Bulgarian sweet vegetable until winter. It can be salted, marinated, or made into a salad. One option is to stuff it and roll it into jars. It turns out a good and tasty homemade semi-finished product with vitamins. Harvesting does not require much time, effort or skill. But during the height of vegetable season, it takes a little effort.

Preparing to furl for the winter

Before you start preparing stuffed peppers, you should familiarize yourself with some requirements:

1. All peppercorns must be the same size, without damage. Each one must be washed, the stalk removed, the core cut off and the seeds removed, then rinsed again and dried well.
2. Jars for twisting must first be sterilized in one of two ways. The first involves sterilization in boiling water for an hour. The second is heating in an oven at eighty degrees for sixty minutes.
3. For preparations in jars, it is better to use Bulgarian or Hungarian vegetables, since during the preservation process they keep their shape and do not fall apart.

Sweet peppers are a storehouse of vitamins. It is rich in ascorbic acid, carotene and other trace elements.

Bulgarian stuffed pepper

For the recipe you will need:

three kilograms of sweet pepper;
two kilograms of tomatoes;
half a kilogram of white onions;
four kilograms of carrots;
one hundred and forty grams of parsley;
ninety grams of salt;
ninety grams of granulated sugar;
half a teaspoon of hot ground red pepper.

Cooking process:

1. Wash the fruits, cut off the stems and remove all seeds, dry on a paper towel.
2. Finely chop the onion and parsley and fry until golden brown in a frying pan with odorless sunflower oil.
3. Add half the salt specified in the recipe to the roast and stir.
4. Fill the entire bell pepper with this filling (minced meat).
5. Wash the tomatoes, chop finely and place in a saucepan until boiling. Then add salt, add sugar, and simmer the mixture for five minutes over low heat.
6. Place the peppers in prepared sterilized jars and pour tomato sauce over them.
7. Sterilize the filled containers a second time in hot water for sixty minutes.
8. Roll up and put under a warm blanket to cool.

Sweet stuffed peppers without sterilizing jars

This pepper goes well with porridge and potatoes. To prepare it you will need the following ingredients:

one kilogram of sweet bell pepper;
one kilogram of medium-sized carrots;
one kilogram of parsley;
half a kilogram of a mixture of dill, celery, parsley.

Cooking process:

1. Prepare the pepper: wash, cut off the tail, remove the core and seeds, dry the vegetables.
2. Boil in boiling water for two minutes, then plunge into cold water with ice. This process is necessary to ensure that the pepper does not lose its flexibility and integrity during preservation.
3. Wash all the greens and chop finely.
4. Boil parsley and carrots until half cooked, chop and mix with the rest of the herbs.
5. Stuff the peppers with the prepared filling.
6. Place the vegetables tightly in clean, sterilized glass jars, fill with brine, which is prepared in the following proportions: a liter of water and a tablespoon of salt.
7. Roll up the lids and store in a dark and cool room.

Salted fruit with vegetables, stuffed without sterilization

Products needed for rolling pepper:

kilogram of mature sweet Bulgarian;
one hundred grams of medium-sized carrots;
eight hundred grams of white cabbage;
thirty grams of parsley;
thirty grams of dill;
thirty grams of celery root;
a tablespoon of salt for the filling, the same for the brine;
liter of clean water.

Preparation:

1. Wash, cut out the seeds and core, dry and rub each fruit with salt.
2. Peppers need to stand in this form for about three hours at room temperature.
3. For the filling or minced meat, you need to grate the peeled carrots on a coarse grater, finely chop the cabbage, chop the greens, mix everything and add salt.
4. Fill each of the peppers with the prepared filling.
5. Pack vegetables in previously sterilized glass jars, pour cold brine (a liter of water - a tablespoon of salt).
6. Roll up, leave at room temperature for a week, then put in the refrigerator or cellar for storage.

The easiest recipe for peppers with vegetables

Ingredients for preparing the snack:

five kilograms of Bulgarian sweet vegetable of the same size;
one liter of clean water;
half a liter of odorless sunflower oil;
one glass of sugar;
a quarter glass of salt;
one chili pepper;
three hundred grams of carrots;
two hundred grams of onions;
two hundred grams of pepper for filling;
two heads of garlic;
two hundred grams of parsley;
two hundred grams of dill;
two tablespoons of vinegar;
two hundred grams of celery.

Cooking process:

1. Wash the pepper, remove stems and seeds.
2. Prepare the marinade filling: boil water, add all the salt, sugar and vinegar indicated in the recipe.
3. When it boils, add pepper to the marinade and cook until tender (it should be easily pierced with a wooden stick or toothpick).
4. Fry the carrots, which were previously grated on a coarse grater, onions and pepper.
5. Add all the finely chopped greens to the frying, stir.
6. Fill the peppers with minced vegetables, place in glass jars, sterilized in advance, pour in the marinade that remains from cooking.
7. Place the containers to sterilize a second time for an hour, then put them in a cool, dark place for storage.

Recipe in Hungarian

This preparation of bright red or green peppers is perfect for any table. To prepare it you will need the following basket of products:

kilogram of Bulgarian vegetable;
kilogram of white cabbage;
forty grams of salt;
half a glass of table vinegar;
liter of clean water;
a tablespoon of salt for the marinade;
half a glass of vinegar;
bay leaf and ground black to taste;
cumin seeds.

Preparation:

1. First of all, you need to start preparing cabbage. Chop it, sprinkle with salt and pour vinegar. After keeping the vegetable for 24 hours at room temperature, squeeze out the juice and add cumin.
2. For the marinade, boil a liter of water, add salt and vinegar.
3. Wash, peel the pepper, blanch in boiling water for thirty minutes, cool and fill with already prepared cabbage.
4. Place the Bulgarian fruits in jars, at the bottom of which there is a bay leaf and peppercorns, then pour marinade all the way to the neck.
5. Sterilize in boiling water for sixty minutes, close with lids and store.

In tomato juice

For this dish you will need the following ingredients:

red pepper - two kilograms;
fresh sweet carrots - two kilograms;
one kilogram of onions;
half a kilogram of white cabbage;
one liter of tomato juice;
thirty grams of non-iodized salt;
one hundred milliliters of table vinegar.

Pepper preparation process:

1. For the minced meat, you will need to chop the cabbage, onions and carrots, fry in vegetable oil, add salt and pepper to taste, and leave to cool.
2. Prepare the peppers: wash, peel and dry on a paper towel.
3. Sterilize the jars in boiling water or in the oven for an hour.
4. Place peppercorns and bay leaves on the bottom of the prepared containers, fill the containers with peppers stuffed with vegetables.
5. Boil tomato juice, then pour it into jars of vegetables and roll up.
6. Store snack containers in a dark and cool place.

Bulgarian stuffed fruit

Ingredients required for cooking vegetables:

six large peppers;
two onions;
eggplant;
parsley root;
a bunch of dill;
a bunch of parsley;
three medium-sized tomatoes;
one tablespoon of salt;
two tablespoons of sugar;
peppercorns or ground to taste;
half a glass of odorless vegetable oil;
twenty milliliters of vinegar.

Cooking process:

1. Wash the peppers, peel them from seeds and cores, dry them, then put them in boiling water for five minutes, then immediately cool them in ice water.
2. Chop the onion and fry in vegetable oil until golden brown.
3. Grate the carrots on a coarse grater, chop the parsley, eggplants and add to the onions, simmer over medium heat.
4. For tomato sauce, rub the tomatoes through a sieve, boil for ten minutes, add all the spices, stir and cook for five minutes.
5. Stuff the prepared peppers with carrots, onions, parsley and herbs.
6. Place vegetables in dense layers in sterilized jars, pour hot tomato sauce, close the lids and sterilize for a second time for an hour.

Peppers stuffed with rice for the winter

For stuffed bell peppers you will need the following ingredients:

eight pieces of bell pepper;
one hundred grams of raw rice of any kind;
two medium-sized onions;
four carrots;
one tablespoon of sugar;
two heads of garlic;
fifty grams of vegetable oil;
one tablespoon of tomato paste;
salt to taste.

Step-by-step preparation:

1. Prepare the pepper for preservation. If it is raw, then peel it, remove all seeds and stalks. If canned, drain off all the marinade.
2. Peel the carrots and grate them on a coarse grater, fry with onions until golden brown. Next, add sugar, salt, pepper, raw rice, garlic, three tablespoons of water and simmer for ten minutes.
3. Fill the pepper with rice and vegetables filling, add boiling water and cook for ten minutes in a saucepan.
4. Place the vegetables in prepared sterilized jars, close the lids and put them under a warm blanket to allow the peppers to cool. Then store in a dark and cool place.

"Globe"

This recipe has been preserved since Soviet times. To prepare it you need to take the following set of products:

eight peppers;
four carrots;
one onion;
a bunch of parsley and dill;
two teaspoons of salt.

Preparation step by step:

1. Prepare the pepper, peel and wash. Blanch vegetables in boiling water for five minutes.
2. Grind the carrots on a coarse grater or using a knife. Cut the onion into half rings, fry in vegetable oil, cool and add salt and herbs.
3. Fill the peppers with the mixture.
4. For the marinade sauce you need: dissolve fifty grams of sugar and the same amount of salt in tomato sauce, season with pepper to taste.
5. Fill the jars, previously sterilized in the oven, pour in hot marinade from tomato sauce, roll up and store in the cellar or garage.

Peppers stuffed with carrots

Products needed for cooking:

twenty-five pieces of pepper of the same size;
two kilograms of tomatoes;
half a kilogram of onions;
one and a half kilograms of carrots;
one teaspoon of table vinegar;
four teaspoons of salt;
ground pepper to taste;
a teaspoon of sugar;
greens to taste.

Cooking process:

1. Cut the carrots into thin strips or small cubes, the onion into half rings and fry in separate pans until golden brown.
2. Grind the tomatoes in a meat grinder or rub through a sieve.
3. Mix tomato puree with onions and carrots, add salt and other spices, boil for ten minutes.
4. Stuff the vegetable with this mixture, place it in a saucepan and pour over what is left. Boil for ten minutes, you can add vegetable oil.
5. Then place the fruits in prepared and sterilized containers, add vinegar and roll up with tin lids.
6. Allow time to cool and store in the cellar for a long period.

Recipe for freezing for the winter

The following ingredients will be required:

kilogram of peeled pepper;
half a kilogram of minced meat;
a glass of rice;
medium sized onion;
ground black pepper and non-iodized salt.

First of all, boil the rice until half cooked, chop the onion into half rings, fry and mix with minced meat, add spices. Compact the mixture of meat, onions and rice into the peppers, stuff them, and place them in clean bags. Place the fruits in the freezer so that the vegetables do not touch each other.

When the time comes to take out the pepper, you do not need to defrost it, but immediately put it in a frying pan, fry it on all sides in tomato sauce and put it on the table. Bon appetit.

1. Peel and wash the carrots and onions. Grate the carrots using a special shredder or cut them into medium strips with a knife, chop the onion into small cubes.
2. Rinse ripened white cabbage (not young!) under running water and chop into strips.
3. Wash the bell pepper, dry it with napkins, cut off the top with the stalk, remove the seeds, rinse the inside of the seeds.
4. Wash the tomatoes and grate them. Pass the pulp through a fine sieve to separate the juice from the skin and seeds.
5. Pour the tomato juice into a stainless pan, add salt to your taste, put on maximum heat, and let it boil. Reduce heat and simmer the juice for 10-15 minutes.
6. Place the frying pan on the fire, pour in 1 tbsp. l. oil, heat it up. Place the cabbage in a frying pan and fry until soft. Place the fried cabbage into a deep container.
7. Return the pan to the stove, pour in 1 tbsp. l. oil, add carrots, fry for 2-3 minutes.
8. Return the pan to the stove. Pour in another tablespoon of oil, add chopped onion. Fry it until translucent, then add it to the fried vegetables.
9. Salt the sautéed vegetables to your taste and stir. The vegetable filling is ready. Now all that's left to do is prepare the peppers for stuffing.
10. Fill a wide saucepan with water; for this number of peppers you will need about 2-2.5 liters, add 1 tbsp. l. (heaped) salt, cover with a lid, let it boil.
11. Place the peppers in boiling water and blanch for 3-4 minutes. Catch the peppers with a slotted spoon (just don’t forget about your safety), transfer them to a plate, and cool.
12. Stuff the cooled peppers tightly with the prepared vegetable filling.
13. Place stuffed peppers in a prepared, clean, sterilized jar, add allspice peas and pour cooled boiled tomato juice. Cover the jar with the contents loosely with the lid.
14. Place a special metal grate or kitchen towel that you don’t mind at the bottom of a large saucepan. Place the pan on the stove. Place a jar of stuffed peppers in it, pour water at room temperature so that it is level with the shoulders of the jar. Turn on the heat under the pot of water.
15. Pasteurize the jar of pepper for 25 minutes (pasteurization countdown time is from the moment the water boils in the pan).
16. Carefully, using special tongs, remove the jar of pepper from the pan. Screw the lid tightly.
17. Check again that the lid is screwed on tightly. If everything is fine, turn the jar upside down and wrap it in a towel. Leave in this position until completely cooled.
18. Transfer the cooled jar of prepared stuffed peppers to a cool place for long-term storage.

Your preparations for the winter are ready!

Bon appetit! Eat for your health!

We also suggest preparing peppers stuffed with carrots and onions for the winter according to the video recipe.

Video recipe Peppers stuffed with carrots and onions for the winter

Canned bell peppers stuffed with vegetables and rice for the winter are very tasty, juicy and aromatic. But the recipe is not a quick one. You will have to work hard and consistently perform a whole series of actions: prepare the filling, blanch and stuff the peppers, cook tomato sauce, then fill the jars and sterilize them in boiling water or in the oven. But you will receive a complete ready-made dish that will always be at your fingertips and will take its rightful place on the winter table.

To make calculations more convenient, I indicated the proportions based on 1 kg of pepper. From the total volume of products, your yield will be 3 liters. In the step-by-step recipe with photos, I prepared half the portion, so it turned out to be 1.5 liters. In my opinion, it is most convenient to use small-volume containers, preferably 1-liter or 0.5-liter jars. The serving is enough for 1-2 times, and the remaining stuffed peppers in jars will easily stand in the refrigerator for a couple of days under a nylon lid.

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

Ingredients

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

Note: the weight of vegetables is indicated in peeled form.

Preparation

Rice needs to be boiled until half cooked. I thoroughly washed the cereal in running water until it became transparent - the more starch that can be washed out, the more crumbly the filling will be in the end. Place the washed rice in a saucepan and add 2 cups of cold water. No need to add salt. Bring to a boil and cook for 10 minutes, covered, over low heat. It should be a little harsh. To prevent the grains of rice from sticking together, I rinsed the boiled rice again in running water and put it in a colander to drain all the excess liquid.

The sweet bell peppers were washed and dried. It is advisable to take small peppers - it is more convenient to stuff them and put them in jars. I carefully cut out the seed pods of each fruit so that it was empty inside. It is important that the walls of the pepper remain intact. Place the peeled vegetables in boiling water and boil for 4-5 minutes - due to blanching, the pepper should become softer, but at the same time keep its shape and not be overcooked.

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

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

All that remains is to prepare the tomato sauce. To do this, I crushed the tomatoes - you can use a meat grinder or blender, along with the skin and seeds. Pour the tomato juice and pulp into a saucepan, add salt and sugar to taste. Boil for 20 minutes, skimming off the foam. At the very end, I poured in 9% vinegar and removed it from the stove. As a result, you should get about 2 liters of sauce; if it turns out less, you can add boiling water, nothing bad will happen. While the sauce is cooking, do not forget to sterilize the jars and lids at the same time.

I placed the peppers with the filling in clean jars, cut side up, and generously filled all the voids with tomato sauce. Do not skimp on the sauce, try to pour it over the filling of each pepper, because the rice will partially absorb the liquid. For the same reason, there is no need to compact the jars with pepper to the very top. I fill the jar about 3/4 full and then fill it up to the top with sauce. If the peppers are small, then 8-9 pieces fit in a liter jar.

She covered the filled jars with lids, placed them in a saucepan for sterilization, and filled them with hot water up to the shoulders. I sterilized 1-liter jars for 20 minutes, 0.5-liter jars for 15 minutes from the moment the water boiled in the pan. At the end of the heat treatment, I took the jars out of the boiling water and immediately rolled them up. Turned it upside down, wrapped it up and left it until it cooled completely.

As you can see, the recipe for stuffed peppers is labor-intensive, but technologically simple. From a complete set of products, the yield will be 3 liters. The workpiece should be stored in a cool and dark place for 1 year.