Juicy Bulgarian pepper with carrots is a vegetable combination firmly rooted in our kitchens and extremely tasty. Each of these vegetables are naturally amazing in their own right. But cooks, having combined them, found an excellent combination. Dishes based on them are interesting and memorable, and, importantly, easy to prepare. Side dishes from this duet are eaten by vegetarians, meat-eaters, and a separate category of eaters – children. Simple treats made from them are not allergenic and are received with enthusiasm and delight, leaving behind only positive impressions. The proposed side dishes are prepared for meat, for cereals in in different ways filing; and they are also supplemented with an even wider range of vegetables. So, bell pepper and carotel can become the center festive feast, you just need to put in a little effort.
How to deliciously cook peppers and carrots: recipe
When you mention dishes made from bell peppers, the thought of stuffing immediately arises. There are many recipes and methods for filling sweet, juicy “boxes”. According to the principle of execution, they are similar, only the fillings differ, which are sometimes the most unusual. For minced meat, vegetable combinations, meat, mushrooms, cheese (cottage cheese, feta cheese), cereals (in particular, rice), etc. are used. It is considered a classic chopped meat with rice or vegetable set. IN in this case, without “separating” the above-mentioned tandem, the pepper will be stuffed with carrots. This is definitely tasty dish, which does not require large expenses, is prepared from the following ingredients: 1 kilogram of sweet pepper, 5 large ripe tomatoes (or 3-3.5 full tablespoons of tomato paste), 6 medium-sized carrots, 4 onions, 4 cloves of garlic. You will also need aromatic herbs, spices and lean oil.
And, first of all, the filling for the treat is prepared. That is, the carotel is cleaned, rinsed and cut finely. Tomatoes are rubbed coarse grater. Onions without outer husks are chopped into half rings and simmered in hot vegetable oil in a saucepan until translucent. Add chopped carrots to the onion frying and pour in a little boiled water. The vegetables are stewed quietly for about half an hour, and about 10 minutes before removing from the stove, pre-chopped tomatoes, finely chopped herbs and chopped garlic are placed in a saucepan. All this is boiled and stewed until fully cooked, and in the process salted and peppered according to individual taste preferences. Prepared filling for peppers with carrots and onions is put aside for a while.
Peppers of approximately the same size and the same variety are selected for the dish. It is desirable that they are slightly unripe. The fruits are washed in cold water and the grains and inner cores are removed. The edges of the vegetables need to be trimmed with a knife, and the scraps should be used to make a stew or cook amazing borscht. The prepared blank boxes are carefully lowered into boiling water for about 2 minutes, and after being removed, they are cooled.
After that they need to be filled minced vegetables, filling the internal space carefully, but quite tightly. The seals are placed in a deep saucepan or a special cauldron, into which a little is poured vegetable oil and an incomplete glass of boiled water. In addition, the liquid must first be moderately salted. The fill should not cover all laid raw peppers, it is enough to “sink” only the bottom layer. simmer over low heat until cooked, which can be determined by softening the vegetables. Last in the dish " Bell pepper with carrots» greenery is poured. As a good addition to the filling when stewing, sour cream is sometimes added.
Recipe 2
Or you can marinate peppers and carrots. Although eggplants are often prepared in combination with carotel. But the option with Bulgarian is not bad either! The following list of products allows you to make such a snack about the smell: 1 kg of sweet peppercorns, 0.3 kilos of carotel, 2 cloves of garlic. The brine is prepared from two liters of water, 2 tbsp. coarse table salt, 1 tbsp. granulated sugar, a pinch of black pepper.
The prepared pepper boxes are rinsed under a running stream, while cutting out and removing unnecessary centers from them. Then the peppers are blanched for 2-3 minutes in brine (1 liter of water + 1 tablespoon of table salt) and discarded in a colander. The carrots need to be peeled and coarsely grated. Garlic is crushed through a press or simply cut into small fractions with a knife. The last two ingredients are mixed, and the resulting mixture is filled into boxes, filling them carefully, without violating the integrity of the workpiece.
Stuffed fillings are placed in a salting-marination dish with the cuts facing up. A new portion of brine is prepared in the same proportion as the previous one. The filling is heated (without boiling), and the vegetables are poured with it. Pepper and carrot recipe leave for 2-3 days in moderate heat, where the dish is thoroughly fermented. And after that you can move it to the cold for long-term storage.
Recipe 3
A salad made from the above ingredients - pepper and carotel - is an amazing appetizer treat. It is quite filling and at the same time not too high in calories. A dish is prepared from the following ingredients: three kilograms of sweet peppers and carrots, about 1 kg of onions, 3 tbsp. table salt, 2 scoops of sugar, half a glass of filtered water, 180 ml of octa 9%, 500 ml of lean oil.
For winter Pepper and carrot salad“The peppercorns are washed thoroughly, the tails are cut off and the grains and hard centers are removed. The boxes themselves are first cut into halves, and then split into narrow strips. The carrots are grated with large threads. The onion is chopped into strips. The cuts are mixed in a large container, seasoned with vegetable oil, spices, otstom, diluted slightly with water, and all this is put to boil on the fire.
Stirring the brew with a spoon, it boils for up to 15 minutes from the moment of boiling, and, following the example of the “” dish, is immediately laid out in sterilized glass jars. The salad is rolled up, turned over, and the entire output (which is three liter containers with a delicious snack) is wrapped in a blanket until it cools.
Slightly unusual in presentation, but at the same time extremely delicious dish– peppers stuffed with chicken fillet, rice and carrots. To make such a dish you will need: 10 peppers (not necessarily the correct one and beautiful shape), 1 glass of rice, 2-3 carotels, 0.5-0.6 kilos of chicken fillets, onion, tomato paste, sour cream, vegetable oil.
The peppers are prepared in the usual way, leaving clean, neat boxes for stuffing. Chicken fillet is cut into cubes and fried in a small amount of lean butter until golden brown. Or the chicken component can simply be boiled and disassembled into fibers or cut into strips. The rice is undercooked, leaving the grains strong. The chicken is mixed with grains of rice and chopped onion stewed in vegetable oil.
The peppers are filled with the mixture, placed in a cooking vessel (saucepan, cauldron, stewpan) and poured with tomato paste diluted with water and refined oil. All this simmers for about 20 minutes, and at the end it is seasoned with sour cream. For those who like the combination of these products, they can also make a salad “ Chicken with peppers and carrots", cutting each component separately, combining them and simmering until cooked. The salad can be consumed as hot snack or preserve it in jars for cold weather.
Stuffed peppers are usually stewed or extreme case, boiled in a certain filling. These thermal processes can be supplemented with baking. When baked in the oven, stuffed peppers will benefit from taste qualities. As well as baked dish dietary and also browned on all sides, which is important for many. To make such a treat you will need: 3-4 Bulgarian sweet vegetables, 1 large carrot, half chicken fillet, 3 tbsp. rice, onion, 4 tbsp. sour cream or mayonnaise, 2 tablespoons of vegetable oil, spices.
The oven is heating up. Minced chicken fillet is being prepared. To do this, the meat is turned in a meat grinder along with the onion. One large or a couple of medium carrots are peeled and grated with small threads. Karotel is fried in oil and mixed with raw rice, minced chicken, salt and black ground pepper. The filling is mixed. The combination " Carrots with salt and pepper And dietary meat“Sometimes they are also enriched by the presence of fresh herbs in the recipe.
Bell peppers are washed, dried and cut lengthwise in half, removing the cores and seeds. The halves are filled with minced meat so that it slightly protrudes above the edge of the workpiece. The seals are placed on a baking sheet or a special form, pouring a little water into the container. It is also laid with them Bay leaf, and the liquid becomes salty. The surface of the dish is covered with a layer of sour cream or mayonnaise. The form is placed in hot oven and bake for about 40 minutes at about 180 C. This time is enough for the pieces to bake, but at the same time remain juicy. The foil used to cover the peppers when baking will help retain more juice. The finished dish “”, in principle, does not need an additional side dish; it is independent in itself and needs “accompaniment”.
Recipe 6
A variety of homemade rolls guarantees the quality of food in winter time. Salad " Pepper with cabbage and carrots"familiar to many. But it can be modified to include new ingredient. For example, red chili peppers would be a great addition. It will add a spicy twist to the sweetish taste of the main products. You can roll up the salad or put it in the refrigerator immediately after preparing it and enjoy it literally immediately after cooking. For 2 liters of such a snack, take: a kilogram of white cabbage, 3-4 carrots, a large onion, a couple of bell peppers and a chili pod. The marinade dressing is prepared from: 50 ml otsa 9%, 100 ml vegetable oil, 3 tbsp. granulated sugar, 1 tablespoon of table salt.
White cabbage is chopped in this way, depending on what is desired final result. The carotel is grated coarsely. Sweet pepper is cut into thin, short strips. The onion and chili are chopped. For the marinade, the ingredients mentioned above in the recipe are mixed, tasting the dressing and adding those spices and herbs that are not enough for an individual impression. All vegetable cuts are mixed and poured over with marinade. should stand for at least 2-3 hours, marinate, let out the juice and acquire the necessary flavor. The jars are filled with the present dish and closed. nylon covers and put into the refrigerator to age until winter.
Recipe 7
Another way to close salad with cabbage, carrots and peppers– Stew vegetables before preserving. The list of products for preparation is as follows: 3 kilos of cabbage, a kilo of sweet peppers, onions and carrots, a third of a glass of table salt, 1 glass of octa 6%.
The cabbage is first cleared of the upper defective leaves, and then shredded or, more interestingly, cut into small pieces. Bell peppers and onions are chopped into half rings. Carrots are cut into circles. Vegetable oil, ocet and granulated sugar are mixed, and the resulting mixture is seasoned with vegetables. The mixture is stirred and put on the stove to simmer for 10 minutes. After heat treatment, the contents of the dishes are packaged in sterilized jars, rolled up, cooled and taken out into the cold for storage. Mushrooms are a good addition when stewing, as they will give the appetizer a richness and unique taste.
Recipe 8
The final recipe is a variation on. The composition of the dish is based on the following products: about 30-35 bell peppers, 0.8-1 kilograms of carrots, 3 liters of freshly squeezed tomato juice, 1.5 cups of vegetable oil, 3 tbsp. table salt, about 2 cups granulated sugar, 1.5 tbsp. ottovoy essence.
The carrots are washed, peeled, and half of them are grated on a fairly large grater, and the rest is cut into cubes or circles. A sauce is made from tomato juice, oil and spices, which, after boiling, is simmered for half an hour over low heat. While the sauce is boiling, the sweet peppers are peeled and cut into medium-sized slices. Both carrots and peppers are transferred to the boiling tomato. Ocet is also infused. AND Salad "Carrots with bell peppers" and tomato" simmers for 20 minutes. The seaming container is sterilized. The tin lids are boiling. The finished salad, without subsequent sterilization, is poured into prepared jars and rolled up with a key.
Preparing bell peppers for the winter is a bright, tasty and very exciting process. What can you prepare from it: dressings and salads. Each housewife chooses her own special recipe autumn dish, which can be served as a winter snack to both home and guests.
I suggest preparing a bright salad of peppers and carrots for the winter. Everything about it is so simple and tasty. The hostess does not need super cooking skills, but only a little patience and the desire to please her loved ones by serving something very vegetable and healthy for a snack.
We will take products from the list. We need red and green bell pepper, as well as a little hot pepper, carrots, red tomatoes, sunflower oil, salt, onion, garlic and vinegar.
Peel the carrots, onions and garlic. Remove the stem and seeds from the bell pepper.
Grate the onion on a coarse grater. Let's put it in a frying pan for stewing. Add sunflower oil to the onion.
Grate the carrots on a coarse grater. Add carrots to onions. Let's continue stewing the vegetables. During the stewing process, the onions and carrots must be mixed. Add sunflower oil if necessary.
Salt the stewed carrots well.
Bulgarian and capsicums cut into large cubes. Add to the pan with stewed carrots.
Mix well, adding another portion of sunflower oil.
When the bell pepper becomes soft, our salad will be almost ready.
We will add to vegetable stew tomato juice. Let's put the tomatoes in a meat grinder straight with the peel and seeds.
Mix everything and bring to a boil. Let's check for salt.
Add grated garlic and vinegar. Boil the salad for another 5 minutes.
We will prepare storage containers in advance. We bake half-liter or 700-gram jars in the oven. Boil the lids.
Fill a 700-gram jar with hot salad up to the shoulders.
Close with a screw cap. Let's turn the jar upside down. Wrap until cool. For the winter, the pepper and carrot salad should be moved to the cellar or refrigerator for storage.
In winter, this snack miracle salad will go with a bang.
If you still have supplies of seasonal vegetables, be sure to prepare this simple but incredibly tasty salad with bell peppers, carrots, onions and tomatoes. This preparation for the winter is done quickly and does not require any special skills in the kitchen. But as a result, you will get a truly amazing vegetable salad: crunchy vegetables in a spicy tomato sauce- real jam!
The recipe for this delicious salad ( family name- Ryzhik) Irishka Mikhailova from Kolomna shared the sweet pepper, and her mother, in turn, wrote it to her (Aunt Marina, thank you very much!) This is exactly the kind of preparation my grandmother once made, but she is no longer with us, so take the recipe there was nowhere... However, by a happy coincidence, now I am sharing this snack with you.
A few words about some products. Bell peppers can be used in any color, but thick-walled, juicy and ripe ones are best. It is recommended to add Krasnodar tomato sauce (you won’t regret it!), and use table vinegar for the preparation, that is, 9%. Either finely or coarsely ground salt is suitable, but in no case is it iodized - it is not suitable for preparations.
Ingredients:
(1.5 kilograms) (500 grams) (500 grams) (500 grams) (250 grams) (150 milliliters) (100 grams) (3 tablespoons) (0.75 tablespoon)
Cooking the dish step by step with photos:
To prepare this incredibly tasty vegetable salad for the winter, we will need following products: Bell pepper, carrots, onions, tomatoes, refined vegetable oil, tomato sauce, table vinegar 9%, granulated sugar, salt. The weight of vegetables is indicated in already prepared, that is, peeled form.
The order in which you prepare the vegetables for this salad is completely unimportant, so you can start with the ones you like best. Ripe tomatoes need to be pureed in any way convenient for you: through a meat grinder, using an immersion blender or food processor (attachment - metal knife). The last option seems to me the most suitable: wash the tomatoes and cut the largest ones into smaller pieces. Place it in the combine bowl. We do not remove the peel and seeds.
In just 15-20 seconds, whole fruits and cut pieces stop in a relatively homogeneous mass. To cook vegetable salad, select a pan of suitable volume (I have a 4-liter capacity - just right!), preferably with a thick bottom. Immediately pour the chopped tomatoes into the bowl.
Wash sweet peppers (any color is suitable, but preferably with thick and fleshy walls), dry them, and cut off the stalks. Cut in half crosswise, remove seeds and white veins. Cut the peeled pulp into thin cubes or not very thin strips.
Add tomato sauce, salt (less than a tablespoon), granulated sugar and refined (that is, odorless) vegetable (I use sunflower) oil. Regarding tomato sauce: you can use either homemade or store-bought (I bought Krasnodar) - the main thing is that you like it. The taste of the finished salad largely depends on the taste of this additive!
Mix everything, close the lid, put on high heat and wait until the contents boil. After boiling, open the lid slightly and cook the vegetable salad over low heat for about 30 minutes, not forgetting to stir the vegetables a couple of times during the process.
When the vegetables are well cooked but still retain their crunch, it’s time to stop heat treatment. This vegetable salad should be quite crispy! Let's pour table vinegar, quickly mix everything, cover the pan with a lid and let the vegetables simmer for just a couple more minutes. After this, place the salad in a container prepared in advance for storage.
Step-by-step recipes for cooking peppers and carrots: classic, in a frying pan on a quick fix, “Autumn” salad, lecho, “Gifts of Autumn”
2018-07-08 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
1 gr.
3 gr.
Carbohydrates
7 gr.61 kcal.
Option 1: Peppers with carrots and onions for the winter - a classic recipe
You can make a lot of bell peppers different blanks, the flight of imagination of housewives is not limited by anything. Most often, a salad is prepared from bell peppers with carrots and onions, which is preserved for the winter. You can also prepare delicious lecho. In our selection of recipes we will look at various options preparations winter preparations from bell peppers, carrots and onions. Let's start with the basic classic recipe.
Ingredients:
- four kg of bell pepper;
- one kg of carrots;
- one and a half kg of turnip onions;
- two hot peppers.
Fill:
- four liters of tomato juice;
- two hundred ml of vinegar 9%;
- two hundred grams of granulated sugar;
- two beds of coarse salt from the floor;
- ten laurel leaves;
- ten peppercorns;
- three hundred fifty ml of vegetable oil.
Step-by-step recipe for peppers with carrots and onions for the winter
We choose large bell peppers, preferably red and yellow. Wash them and cut off the cap. Next, cut into two equal parts, cut out the partitions and remove the seeds. Rinse the inside of the peppers again so that not a single seed remains.
Remove the skins from the onions, rinse under cold water so that it doesn’t sting your eyes when cutting. Then chop into thin half rings.
Remove the top layer from the carrots, rinse and chop on a grater with large holes.
Cut the bell peppers, cut in half, into short but thin strips or into small cubes.
Pour tomato juice, vinegar, and vegetable oil in the specified amount into a large saucepan. Add granulated sugar and coarse salt. Add bay leaves and peppercorns.
On a note: Hot peppers You may not add it, use your discretion. If you still decide, then simply cut off the cap from it, and cut the pepper itself into rings.
Bring the filling to a boil, stirring occasionally, and add the prepared vegetable slicing and mix well.
Bring to a boil again and simmer on low heat for ten minutes with the lid closed.
Stir again, remove the lid and simmer for another twenty minutes. Turn off the stove and carefully remove the bay leaf. We don't need him anymore.
We lay out a delicious snack on a sterile glass containers, screw the lids on and place them on the floor upside down.
Wrap the jars in a blanket and leave them like that until they cool completely. When the blanks become room temperature, they are removed to long-term storage in a dark and cool place.
Option 2: Quick recipe for peppers with carrots and onions for the winter
Simple and quick recipe snacks cooked in a frying pan in oil. Let the vegetables lightly simmer, then immediately roll them into jars.
Ingredients:
- five kg of sweet pepper;
- two kg of carrots;
- one kg of onion;
- a bunch of parsley;
- head of garlic;
- one hundred ml of vinegar 9%;
- two tablespoons of coarse salt;
- two hundred grams of granulated sugar.
How to quickly cook peppers with carrots and onions for the winter
The first step is to prepare the vegetables. Rinse the bell pepper, cut off the cap and tail and cut in half. Remove all the seeds, cut off the white fibers and rinse the peppers again.
This time we will cut them into thin rings.
Blanch the bell peppers for about a quarter of an hour.
Remove the top layer from the carrots, rinse and cut into thin strips. The most convenient way is to use a special Korean carrot grater.
Remove the skins from the onions, cut off the hard base and chop into thin half rings.
We peel the garlic, also cut off the hard base and finely chop it with a knife.
Pour a third of the vegetable oil into the frying pan and add the onion. Bring it to transparency and add carrots. Mix everything and continue sautéing.
Wash the parsley. If desired, you can add a little celery root to this salad. Add everything to the vegetable sauté.
Add sweet pepper, pour in the remaining vegetable oil. Add sugar, coarse salt and mix well with a spatula.
Simmer over low heat for about ten minutes, stir again and pour in the vinegar.
Stirring, fry for no more than two minutes and turn off the stove. We immediately begin to place it in a pre-prepared sterile container. Screw on the boiled lids.
Cover the jars with a thick towel or blanket, let them cool, then put them away for storage.
Option 3: Peppers and carrots for the winter “Autumn”
Let's add strong and ripe tomatoes so that our preparation becomes juicier and sparkles with a new taste. We also need tomato paste. We will get a bright, beautiful and very tasty pepper and carrot salad for the winter.
Ingredients:
- one and a half kg of sweet pepper;
- five hundred grams of tomatoes;
- five hundred grams of onions;
- five hundred grams of carrots;
- a quarter kg of tomato paste;
- one hundred and fifty ml of growing oil;
- one hundred grams of granulated sugar;
- three tablespoons of vinegar;
- two-thirds table spoons of coarse salt.
Step by step recipe
First, let's take care of our beautiful tomatoes. Rinse them and remove the base of the stalk with a knife. Cut into three or three pieces and place in a food processor bowl. We take a nozzle in the form of a metal knife and break through.
You can also use a blender or mince the tomatoes.
Now we will need a lot large saucepan with a thick bottom. Pour it into it right away fresh puree from tomatoes.
Remove the skins from the onion and cut the vegetable into thin quarter rings.
We remove the carrots from the top layer and rinse. Grate it on a coarse grater.
Cut the sweet pepper in half, remove the seeds, membranes and stem. Rinse and cut into medium-thick strips.
Place all the prepared vegetables in a saucepan with tomato sauce. Add coarse salt, sugar and odorless vegetable oil.
Add tomato paste, diluted with water until the sauce is slightly thinner.
Mix everything well, cover the pan with a lid and turn on the stove to medium heat. When the vegetables begin to boil, open the lid slightly, reduce the heat and simmer the vegetable mixture for half an hour. Stir the contents of the pan occasionally.
We stop simmering the vegetables when they are thoroughly cooked, but still retain their crunchiness. Remove from heat, pour in the specified amount of vinegar and mix thoroughly.
Close the lid and let the vegetables become friends with the vinegar.
Place our vegetable salad in sterile glass containers and screw on the boiled lids. Place the pieces upside down, wrap them in a blanket and let cool at room conditions. Afterwards, the jars are removed for long-term storage.
Option 4: Pepper and carrot lecho for the winter
Lecho is pleasant and delicious snack. It can be served as a separate treat or added to the main dish and side dish. The recipe is for four half-liter jars.
Ingredients:
- one kg three hundred grams of sweet pepper;
- one kg of tomatoes;
- two carrots;
- a quarter kg of turnip onions;
- two cloves of garlic;
- three table spoons of sugar;
- one table spoon of salt;
- one hundred and twenty ml of growing oils;
- one table spoon of vinegar 9%.
How to cook
Peel the onions, cut off the base and cut into thin half rings.
Rinse the carrots thoroughly, remove the top layer with a vegetable peeler and grate coarsely.
Pour a little vegetable oil into a large frying pan and add chopped onion. Stirring, fry until light golden brown.
Transfer the carrots to the frying pan, stir and fry for another eight minutes. Turn off the fire.
Rinse the tomatoes, remove the hard base with a knife and puree with an immersion blender. You can also use a meat grinder.
Rinse the bell peppers, remove the seeds and membranes. Cut into medium strips or cubes.
If your peppers are small, just cut them into several pieces.
Pour tomato puree into a thick-bottomed pan. Add granulated sugar, salt and the specified amount of vegetable oil.
Bring to a boil, simmer for fifteen minutes.
Add the fried vegetables, mix and add bell pepper. Stir again and bring to a boil.
Then turn the heat down and cook for thirty minutes at low, low simmer. Stir the vegetables with a spatula every ten minutes.
Ten minutes before the end of cooking, add finely chopped garlic and table vinegar. Let it simmer a little and begin to place it in a sterile glass container. Screw on the lids and turn the jars over.
Cover with a blanket and leave until completely cool. Afterwards we put the lecho away for storage. You can try in about a month, not earlier.
Option 5: Pepper and carrot salad for the winter “Gifts of Autumn”
Let's cook this time delicious salad made from two types of vegetables - simple and tasty. And this snack is very easy and quick to prepare.
Ingredients:
- four hundred grams of sweet pepper;
- three hundred grams of carrots;
- one hundred ml of growing oils;
- half a teaspoon of sugar;
- one and a half tablespoons of coarse salt;
- thirty ml of vinegar 9%.
Step by step recipe
Wash and peel the bell peppers. Cut off the white partitions too. Rinse again and cut into small cubes.
Peel the carrots with a knife, wash and cut into the same small cubes.
Place the prepared vegetables in a bowl, sprinkle with sugar, salt and stir. We leave them for about twenty minutes.
During this time, the vegetables will give their natural juice. Pour in vegetable oil and place the vegetables on low heat.
Simmer for half an hour on low heat. Turn off and add vinegar. Mix and place in a small sterile jar. Screw on the lid tightly and cover with a thick towel.
When the jar has cooled, place it in a dark and cool place for storage.
