In this article you will find everything about stuffed peppers for the winter: peppers with cabbage and carrots, with vegetables, without sterilization, in tomato, in Bulgarian and Hungarian with photos and videos.

For preparations for the winter, lettuce peppers of Hungarian and Bulgarian varieties are most often used, they are canned, added to vegetable salads, salted and used as a seasoning.

And it is also stuffed and rolled into jars, getting an unusually tasty snack for any meal.

Stuffed peppers for the winter - the best recipes

From this article you will learn:

Sweet pepper surpasses all other vegetables in the content of vitamin C. It accumulates up to 250 mg%. It is also rich in carotene and B vitamins.

There are a huge number of recipes for preparing stuffed peppers for the winter, but the process of preparing for preparing such a plan has a number of the same principles and steps.

Let's consider them in more detail:

For cooking use fresh dense fleshy sweet peppers of medium size.
For stuffing, it is best to use slightly overripe fruits of light green, dark green and yellowish color.
They are washed by removing the stalk and cleaning out the seeds.
Unless otherwise stated in the recipe, peppers are blanched for 2 to 20 minutes in boiling water, then cooled.

Blanching - short-term treatment of the product with boiling water or steam.

Do not forget that some blanks for the winter require sterilization, so be sure to keep the right time and keep clean during manufacture.

Bulgarian stuffed peppers for the winter

Ingredients:

4.5 kg sweet pepper
3.0 kg tomatoes
600.0 onion
4 kg carrots
150, 0 parsley roots, celery and parsnips each
salt - 100, 0
sugar - 100.0
ground black pepper - 1 tbsp
hot ground red pepper - 0.5 tsp

Cooking:

Prepare washed, peeled and blanched peppers for stuffing.
Onion and roots cut into small cubes and fry in oil.
Add half the norm of salt, chopped herbs and mix everything well.
Fill the peppers with the minced meat.
Chop the tomatoes and heat to a boil, add salt, sugar, seasonings and cook the tomato mass for 5 minutes over low heat.
Place the peppers in jars and pour over the tomato sauce.
Sterilize in boiling water: 1 liter jar - 50-60 minutes.

Peppers stuffed for the winter without sterilization

Pepper according to this recipe is obtained as a salty snack. Ideal with boiled potatoes and cereals.

Ingredients:

Bulgarian pepper - 1 kg
Carrots - 1kg
Parsley root - 1 kg
Greens (dill, celery, parsley, parsnips) - 500, 0

Cooking:

Prepare the peppers: wash, remove the stalk and remove the seeds.
Blanch them for 1-2 minutes in boiling water, then cool in cold water.
Finely chop the washed greens.
Boil parsley and carrots until half cooked and cut, mix with herbs.
Stuff the peppers with prepared minced vegetables.
Pack them tightly in clean glass jars and fill with brine (1 tbsp per 1 liter of water)
Store such a workpiece in the cold.

Salted peppers stuffed with vegetables for the winter without sterilization

Ingredients:

Ripe fleshy sweet pepper

For minced meat:

Carrot - 150.0
White cabbage - 800,
Parsley, dill and celery 25,0 each
Salt - 1 tbsp

For brine:

for 1 liter of water - 1 tablespoon of salt

Cooking:

Rinse 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.
Blow the peppers for 2-3 hours.
Prepare minced meat: grate peeled carrots on a coarse grater. Finely chop the cabbage, chop the greens. Mix all vegetables thoroughly in a bowl and season with salt.
Fill the peppers with minced meat.
Put them in glass jars and fill with cold brine.
Leave the jars at room temperature for 10 days, and then transfer to a cold place.

Recipe for stuffed peppers for the winter with vegetables

Ingredients for 5 kg of sweet bell pepper:

water - 1 liter
sunflower oil - 0.5 l
table 9% vinegar - 1 cup
sugar -1 glass
salt - 0, 3 - glasses
hot pepper - 1 pod
carrots, onions, sweet peppers - in equal parts for the filling
parsley, dill, celery - 300, 0
garlic - cloves

Cooking:

Rinse the pepper and remove the stem and seeds.

Prepare the marinade: boil salt, pepper, sugar in water and add vinegar at the end.

Add pepper to the boiling marinade and boil it until cooked (ready pepper is easily shown with a wooden stick)
Separately, fry the grated carrots, chopped onions and bell peppers in oil.
Add finely chopped fresh herbs, garlic to the frying and mix everything thoroughly.
Fill peppers with minced vegetables and place tightly in clean jars.
Pour the marinade left over from cooking the peppers.

Peppers stuffed with cabbage for the winter in Hungarian style

Such a preparation can be prepared from green and red peppers, and shredded red or white cabbage can be used for stuffing.

Preparing cabbage:

The prepared cabbage is chopped, sprinkled with salt and poured with vinegar (per 1 kg of cabbage - 40.0 salt and 0.5 cups of 40% vinegar).

Withstand the cabbage for 1 day, squeeze the juice and add 2.0.

Marinade preparation:

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 de-seeded peppers are blanched in boiling water for 30 minutes, cooled and filled with ready-made cabbage.

The fruits are placed in jars at the bottom of which, put bay leaves and allspice, 2 pcs each, and pour everything with hot marinade 2 cm below the top of the neck.

Cover with prepared iron lids on top and sterilize: jars 0.5 l - 40 minutes, jars 1.0 - 50 minutes.

Banks are corked and cooled.

Peppers stuffed with cabbage and carrots for the winter - video

In this video you can see the full technology of stuffing peppers and pouring marinade over them.

Stuffed peppers for the winter in tomato juice

Ingredients:

Red pepper
carrots - 2 kg
onion - 1 kg
fresh cabbage - 0.5 kg
tomato juice - 1 liter
salt - 30, 0
vinegar 5% -100.0

Cooking:

Prepare minced meat: fry chopped cabbage, onions and carrots in vegetable oil, salt, pepper and leave in a dish to make the oil glass.
Fill prepared peeled and blanched peppers with minced meat.
Put 3 black peppercorns at the bottom of the jars and fill the jars with stuffed peppers.
Boil the tomato juice and pour over the peppers.
Pasteurize: liter jars - 50 minutes
Roll up.

Stuffed peppers for the winter in jars - recipe

According to this recipe, you can cook delicious pepper stuffed in tomato for the winter, be sure to try it !!!

Ingredients:

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 cup vegetable oil

Cooking:

Rinse the fruits of the pepper, remove the seeds and stalk, and let go for 3 minutes in boiling water, put in a colander and cool.
Fry chopped onion in vegetable oil until golden brown.
Rinse carrots and parsley root and grate on a medium grater, stew in oil until soft.
Chop greens.
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, mix and boil for 10 minutes.
Mix onions, carrots, parsley and herbs, salt and heat to 70 C.
Stuff her prepared peppers
Pour vegetable oil heated to 70 ° C into jars, put stuffed peppers and pour hot tomato sauce 2 cm below the top of the jar.
Sterilize at 100 C: jars 0.5 l - 40 minutes, 1 l - 50 minutes.

Peppers stuffed with eggplant for the winter - video

In this form you will find a very tasty recipe for eggplant stuffed peppers, be sure to check it out!

Calories: Not specified
Time for preparing: 60 min

Peppers stuffed with tomatoes for the winter are a wonderful tasty preparation for the whole family.
Sweet pepper is a pantry of useful vitamins, minerals and trace elements. It is useful to all segments of the population from infants to the elderly. All people who care about their health will find benefits for their body in it. Sweet pepper strengthens blood vessels, regulates blood sugar and cholesterol levels, stabilizes blood pressure, improves immunity, corrects weight. It is widely used in cosmetology. Due to its bright colors and excellent taste, it is widely used in cooking. It is eaten in various forms. Especially valuable and popular fresh pepper in salads. But baked, steamed and stewed peppers are no less valuable and useful. Sweet pepper juice and juice have excellent taste and aroma. Therefore, it is extremely necessary to prepare such a wonderful vegetable for the winter, and in combination with tomatoes we will get a very tasty and healthy dish. In addition to all the virtues of these vegetables, we will also take garlic.
Stuffed bell pepper for the winter: recipe.
Cooking time - 60 minutes
Product output - 2 liter jars

The following ingredients are needed to prepare this preserve:
- tomatoes - 1.0 kilograms;
- sweet pepper - 14 pieces;
- garlic - 14 cloves;
- vegetable oil - 1 glass;
- sugar - 1.5 cups;
- vinegar - 1 glass;
- salt - 2 tablespoons;
- purified water - 1 liter.

Recipe with photo step by step:

So, how to stuff peppers for the winter. For convenience, we lay out all the necessary ingredients on the work surface of the table.

Pepper choose not very large, can be of different colors. Rinse sweet peppers thoroughly under running water, cut off the tails and clean out the core.

Tomatoes choose not very large, dense texture. Rinse, dry on a paper towel, cut into slices and cut into half rings. Garlic is peeled and washed under water.

Let's move on to stuffing our peppers. We put a clove of garlic on the bottom and fill to the top with tomatoes. Our peppers are ready for harvesting for the winter.

Prepared peppers, if possible, tightly stack in jars.

Preparing pickle for stuffed peppers for the winter. To do this, boil water, add sugar, salt, vegetable oil and boil for two minutes, then add vinegar, bring to a boil and turn off. Russell is ready.

Fill the filled jars with brine and sterilize for fifteen minutes.

We roll up ready-made cans of pepper stuffed with tomatoes for the winter and send them to a cool place until winter.

Just as delicious

Bulgarian pepper stuffed with vegetables for the winter is an original recipe for stuffed bell peppers. They are filled with a filling of slightly fried pieces of juicy onion and sweet carrot. Stewed until tender, they are rolled together with garlic and vinegar in tomato juice. And in winter, such a twist will become a lifesaver. It is also excellent as an appetizer, especially if you cut the stuffed peppers into circles. And they can be served as a meal on their own. Sweet, juicy, slightly spicy with fragrant spices are easy to make. So be sure to try this recipe.

Ingredients:
- 1.5 liters of tomato juice,
- 1/2 kg of carrots,
- 1/2 kg of onion,
- 1 kg of peppers,
- 1 tbsp. sunflower oil,
- 5 cloves of garlic,
- 1/3 st. Sahara,
- 1 tbsp vinegar essence,
- 2 tablespoons salt,
- bay leaf - to taste,
- a few cloves - to taste,
- allspice peas - to taste.
To start

make carrot and onion filling. For this, we clean the onion from the husk. Scrape the top layer off the carrots. We rub it finely, and chop the onion into small squares - as for ordinary frying.

Pour half a cup of oil into the pan. We pass, but so that the crust does not turn out.

Pinch off the stems from the peppers. Divide the vegetables in half. With your fingers, take out the seeds and tear off the seed membranes. We rinse under the tap, making sure that all the seeds stuck to the walls are washed off.
Let dry by laying out on a paper towel.

We take ready-made tomato juice or prepare it from tomatoes, scrolling them through a meat grinder or chopping them in a food processor.
Pour the tomato liquid into the pan and turn on the stove. And immediately, still in cold juice, we put stuffed peppers. We stuff them with carrots and onions tightly, but not too tamping.

Bring to a boil and cook for about 25-30 minutes. As the peppers boil, they will become softer. Add all ingredients except garlic.

We throw it at the very end, grinding it into a fine gruel. We lay out the finished peppers in sterilized dry containers.

We arrange a twist in a thermal bath, tightly wrapping it with a blanket. And keep it upside down for about a day.

Tips: before putting the peppers in jars, fish out the parsley. It can drown out other flavors by remaining in conservation. Peppers should be selected for small-sized blanks.
It is most convenient to roll up in 1 liter jars. If the vegetable roast does not fit into the peppers, you can add it directly to the tomato juice. We advise you to look at the recipe

Canned Bulgarian pepper stuffed with vegetables and rice for the winter turns out to be very tasty, juicy and fragrant. But the recipe is not quick. You will have to work hard and consistently perform a number of actions: prepare the filling, blanch and stuff the pepper, cook the tomato sauce, then fill the jars and sterilize them in boiling water or in the oven. But you will get a full-fledged ready-made dish that will always be at your fingertips and will take its rightful place on the winter table.

To make it more convenient to make calculations, I indicated the proportions based on 1 kg of pepper. From the total volume of products, you will have a yield of 3 liters. In a step-by-step recipe with a photo, I prepared half a serving, respectively, it turned out 1.5 liters. In my opinion, it is best to use a small container, 1-liter or 0.5-liter jars are best. Portions are enough for 1-2 times, and the remaining stuffed peppers in jars will quietly 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
onion - 200 g
carrots - 400 g
steamed rice - 220 g (1 cup per 250 ml)
tomatoes - 2 kg
a 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 a purified form.

How to cook stuffed peppers for the winter

Rice should be boiled until half cooked. I thoroughly washed the grits in running water until it became transparent - the more starch I can wash, the more crumbly the filling will be in the end. Washed rice was poured into a saucepan and poured with 2 glasses of cold water. Salt is not needed. Bring to a boil and cook for 10 minutes under the lid over low heat. It should be a little stiff. So that the rice grains do not stick together, I washed the boiled rice again in running water and threw it into a colander so that all the excess liquid was glassed.

Sweet bell pepper washed and dried. It is advisable to take a small pepper - it is more convenient to stuff it and put it in jars. I carefully cut out the seed boxes from each fruit so that it was empty inside. It is important that the walls of the pepper remain intact. I dipped the peeled vegetables into boiling water and boiled for 4-5 minutes - due to blanching, the pepper should become softer, but at the same time keep its shape, not overcook.

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

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

It remains to prepare the tomato sauce. To do this, I chopped the tomatoes - you can use a meat grinder or a blender, along with the skin and seeds. Pour tomato juice with pulp into a saucepan, add salt and sugar to taste. Boiled for 20 minutes, removing the foam. At the very end, I poured 9% vinegar and removed it from the stove. As a result, you should get about 2 liters of sauce, if it turned out less, then you can add boiling water, nothing bad will happen. While the sauce is cooking, be sure to sterilize the jars and lids at the same time.

I put the pepper with the filling in clean jars - cut up, generously filled all the voids with tomato sauce. Do not spare the sauce, try to spill each pepper on top of the filling with it, because the rice will partially absorb the liquid. For the same reason, you do not need to tamp the jars with pepper to the very top. I fill about 3/4 of the jar, and then pour the sauce all the way up to the neck. If the peppers are small, then 8-9 pieces are placed in a liter jar.

I covered the filled jars with lids, put them in a saucepan for sterilization, poured hot water up to their shoulders. Sterilized 1-liter jars for 20 minutes, 0.5-liter jars - 15 minutes from the moment the water boils in the pan. At the end of the heat treatment, she took the jars out of boiling water and immediately rolled them up under the key. Turned upside down, wrapped and left to cool completely.

As you can see, the recipe for stuffed peppers is laborious, but technologically simple. From the full set of products, the output will be 3 liters. Store the workpiece should be in a cool and dark place, the period is 1 year.

Greetings, dear readers. Stuffed peppers with vegetables for the winter is not only a snack for the winter, but also a good option to save vegetables with all the vitamins for the winter.

Harvesting vegetables continues until late autumn, of course, everyone has to work hard. Not infrequently, the question arises, they say, how to maintain a good harvest of Bulgarian, sweet pepper. One option is to stuff and roll into jars. It turns out a good homemade semi-finished product, with preserved vitamins.

Preparations before harvesting for the winter.

Pepper is a rather unique vegetable. It is rich not only in vitamins, nutrients, bright colors, it is also juicy, crispy, always brings variety to the table. It can be eaten not only raw, but also in any other form.

Of course, it is difficult to keep sweet peppers fresh all winter, only if you freeze them. But freezing is not always possible, so the most common type of preservation for the winter is: stuffed peppers with vegetables for the winter in jars.

Today we’ll talk about the most interesting recipes, and how to freeze it for the winter. But first, let's talk about some of the tricks of our housewives. They help to get high-quality and tasty stuffed peppers with vegetables for the winter.

The most ideal option collect pepper on the day of harvesting. If this is not possible, then it is necessary to choose the freshest and most fleshy. If you buy them, then carefully select each fruit.
Best for stuffing fit red peppers. They are more meaty and juicy. Although there are different varieties, there are also green ones that are very juicy.
When choosing a pepper, pay attention to sizes and varieties. You need to choose medium, fleshy, which will go well in a jar. And it is best to pickle multi-colored, but of the same variety in a jar. This way they marinate evenly.
All peppers must be no visible damage.
Peppers and other vegetables should be well washed, cleaned and dried. This will keep the vegetables from being watery. Be sure to dry.

Well, there are a lot of recipes for stuffed peppers for the winter. I advise you to choose a few recipes and cook for the winter.

In order not to repeat myself in each recipe below, I will describe how to cook vegetables:

Stuff the peppers with cabbage.

stuffed with cabbage

Everyone in our family loves cabbage, so we always do something with cabbage for the winter. One option is stuffed peppers with vegetables for the winter, in this case the vegetable is cabbage. This type of preparation is perfect as an appetizer or a side dish. Without much effort and quickly, you can cook a delicious dinner for the family.

And so let's get started we need:

1 kg of sweet bell pepper;
1 head of cabbage (not large);
1-2 carrots.

For marinade:

1 liter of water;
150 ml of vinegar;
200 gr. Sahara;
100 ml of sunflower oil;
2 tablespoons of salt.

Step 1.

First cooking pepper as described above. While the pepper dries, prepare the cabbage.

Step 2

Wash and clean cabbage and carrots. In this recipe, it is best to cut them into a thin salt shaker. But it is ideal if they are grated for Korean carrots. This way the flavors are better preserved and the view becomes better.

Mix carrots and cabbage.

Step 3

Now carefully without damaging pepper, fill his cavity with a mixture of carrots and cabbage. You need to stuff tightly, without damaging the pepper. Lay stuffed peppers on the side of the pot.

Step 4

Now preparing the marinade. In another saucepan, mix all the ingredients: water, salt, sugar, vinegar and sunflower oil. We put it on the stove, on the fire. When it boils, turn off the stove and pour into a saucepan with vegetables.

Now we remove the pan for 2 days under oppression in a dark and cool place.

Step 5

After 2 days, transfer stuffed peppers to sterilized jars, tightly and pour brines. Now we put jars in a pot of water, sterilize. Banks need to boil for 15 minutes. Thereafter roll up the lids, turn the jars over the lids and wrap them in a warm blanket. After cooling, put away for storage.

"Globe" the same from Soviet times or modern?

One day my grandmother came to visit us and for lunch we opened a jar of stuffed peppers. Everything is as usual. But our grandmother was delighted with our peppers and said that the taste is very familiar, from Soviet times.

Well, then we rummaged through the Internet and it turned out to be a recipe for stuffed store-bought imported peppers that were sold in Soviet times. So for those who want to remember or just try stuffed peppers with vegetables for the Soviet winter, try it, lick your fingers.

We do not have exact proportions, we do it in large, enough, volumes. Therefore, the recipe is described in parts.

Ingredients:

sweet bell pepper;
8 pieces of carrots;
1 part onion;
1 part parsnip;
vegetable oil;
greens;
salt.

For 1 liter of sauce:

tomato sauce (1 liter);
50 gr. Sahara;
30 gr. salt;
ground pepper (you can mix different peppers, all to taste).

Step 1.

Clean the peppers, rinse and blanch in boiling water for 3-4 minutes. As long as it dries we move on.

Step 2

We clean the carrots, rub on a grater. Now cut the onion into rings. Now we need to separate from each other fry carrots and onions over low heat in vegetable oil.

Now let them cool and then mix everything. Add herbs and salt. For 1 kg of the mixture, a handful of finely chopped greens and about 2 teaspoons of salt. We mix everything thoroughly.

Step 3

Now stuffing peppers. Tightly, but very carefully so as not to break the pepper.

Step 4

Now in another bowl making the sauce. We mix tomato sauce, salt and sugar, and also season with ground pepper to taste (we use a mixture). Mix thoroughly.

Step 5

We put the pepper in sterilized jars and pour the sauce. Now put on a boil. For cans of 0.5 liters - boil for 70 minutes. For cans 1 liter - boil for an hour and 20 minutes.

After we roll up and cover with a warm blanket. After cooling, put away for storage.

Honey stuffed peppers for the winter.

honey filling

Stuffed peppers with vegetables for the winter are common, but you can also add honey with vegetables. The taste turns out simply ... In short, jars with such peppers leave even before the snow falls)))) Garlic marinade, sweet-sour filling, just awesome stuffed peppers. Be sure to try this recipe.

Honey is best, if possible, to take Linden from acacia. It has the best pronounced taste and color.

Ingredients:

bell pepper - 12-15 pieces;
2 heads of garlic (large);
600 gr. cabbage;
300 gr. carrots;
1 liter of water;
200 - 250 gr. Sahara;
20 gr salt
20 ml of vinegar 9%;
0.5 teaspoon of honey (put in each pod).

Step 1.

Blanch the peppers and pat dry.

Step 2

Finely chop the cabbage. Grate the carrots, salt and crush.

Step 3

Garlic should be cut into rings.

Step 4

We fill the pepper. 0.5 teaspoon of honey, a couple of rings of garlic and the rest are filled with a mixture of cabbage and carrots. And immediately fill the jars tightly. We take liter jars.

Step 5

Now we cook the brine. We mix all the ingredients: water, sugar, salt and vinegar. Bring to a boil and cook for 2-3 minutes. Now pour the brine into jars sterilized to the top.

Step 6

Sterilize for 35 minutes. After we roll up and everything is as usual.

The brine becomes cloudy over time. This is fine. Such jars will last all year in a cool, dark place.

Stuffed with eggplant in tomato juice.

Peppers stuffed with eggplant and tomato juice

Now we will consider stuffed peppers with vegetables for the winter, where eggplant in tomato juice will be a vegetable. The ratio of vegetables is better to choose yourself. We will need:

bell pepper;
400 gr sugar;
about 200 gr. salt;
70% vinegar essence;
lemon juice (squeezed from 1 lemon);
a few peas of allspice;
1.5 liters of water;
1.5 liters of tomato juice;
Bay leaf;
garlic and parsley.

Step 1.

Cook the peppers and leave them to dry.

Step 2

You need to prepare marinade No. 1. To do this, mix 1.5 liters of water, 200 gr. sugar, 100 grams of salt and 2 teaspoons of vinegar essence. We stir well.

Step 3

We mix 1.5 liters of tomato juice, salt, sugar, 3 bay leaves, about 5 peas of allspice, 1.5 teaspoons of vinegar essence. We stir well. This is marinade number 2.

Step 4

Eggplant mode diced. But not very small.

Step 5

Bring Marinade #1 to a boil. Dip all the peppers into the boiling marinade for 1-2 minutes. Then we take it out and cool it down.

In the meantime, put the chopped eggplant there and boil for 6 minutes. Then transfer to drushlak.

Step 6

Mince the garlic and parsley and add to the eggplant. We mix. Fill the peppers with this mixture and place in sterilized jars.

Step 7

Now put the marinade number 2 on the fire and bring to a boil. After that, we fill them with jars.

Step 8

Now we put the jars in a pot of water, cover with lids and boil for 15-20 minutes. Then we roll up the banks and everything is as usual.

Peppers stuffed with carrots.

A beautiful appetizer

We continue the theme of stuffed peppers with vegetables for the winter. Now we will make not only tasty, but also beautiful. Carrots add brightness to a dish with stuffed peppers.

We will need:

1.5 - 2 kg of bell pepper;
1 kg of carrots;
1 kg of onions;
1 tablespoon of vinegar essence 70% (if using a 2-liter jar);
10 tablespoons of salt;
8 tablespoons of sugar;
1 teaspoon black peppercorns;
3 cloves;
0.5 teaspoon of black allspice;
3 bay leaves;
3 - 3.5 liters of homemade tomato juice.

Step 1.

We prepare the pepper, dry it.

Step 2

Meanwhile making homemade tomato juice. To do this, wash the tomatoes well, chop and grind through a sieve. Boil the juice, cook for 20 minutes. We take off the foam. Now we season the juice with all the spices, except for the bay leaf.

Step 3

Chop the onions and carrots fry separately by adding a bay leaf. Then mix everything, remove the bay leaf and cool.

Step 4

Fill peppers with vegetables. Put in a large saucepan cook for 5-7 minutes.

Step 5

Now boil the juice again, extract the spices and pour over the jars through a sieve, leaving a little space. Now pour the essence on top and roll up the lids. Now we cover the jars with a warm blanket and, after cooling, put them away for storage.

Stuffed peppers with apples and cinnamon.

Peppers stuffed with apples in jars for the winter

Another unusual recipe. Although we are preparing stuffed peppers with vegetables for the winter, we couldn’t get past the apples. We like it very much. The taste is sweet and spicy. Good for the holiday table. It is better to make such blanks in small jars.

Ingredients:

5 pieces of red and yellow bell pepper;
1 kg of white, sour apples.

For the marinade you need:

0.8 liters of water;
1 teaspoon ground cinnamon;
2 tablespoons of sugar;
1.5 tablespoons of salt;
250 ml vinegar 6%.

Step 1.

We prepare the pepper, everything is as usual and dry.

Step 2

Cut apples into quarters. If they are large, then you can cut into more pieces. We blanch them for a very short time. Then put in pepper. And immediately fill the sterilized jars.

Step 3

We make a marinade, combine the ingredients, boil and pour in the vinegar.

Step 4

Fill jars with marinade and sterilize for 15 minutes.

Step 5

Now we roll up the banks and the rest as usual.

So we got stuffed peppers with vegetables for the winter, only instead of vegetables inside - one outside and a sweet filling inside.

Delicious frozen stuffed peppers for the winter.

frozen stuffed peppers

Stuffed peppers with vegetables for the winter can not only be pickled, but also frozen. A good option. There are two ways to freeze: you can cook stuffed peppers as usual and then freeze, or you can freeze all the ingredients separately.

When we freeze all the ingredients separately, you can safely make other dishes from them, combine various vegetables, and so on. Let's look at both options with an example.

Option 1.

Freeze stuffed peppers whole. In principle, any variant of stuffed peppers can be frozen.
Vegetables do not need to be cooked in advance. But, for example, if you want to prepare a stuffing of minced meat with rice, then the rice must be boiled in advance. Then mix with minced meat, finely chopped onion, salt and pepper. And just tamp down the peppers.
It is better to put peppers in bags in the freezer. But not much, it is impossible for them to touch each other. If they are frozen together, it will be difficult to separate them before cooking.
You don't need to defrost them before cooking. You need to get it out of the freezer and into a heated pan. Frying on all sides, you can simply boil in the sauce and on the table.

Option 2.

Peppers, carrots, cabbage and eggplant can be frozen individually. You don't need to boil them.
Be sure to process all vegetables before freezing. Frozen or after defrosting, they cannot be processed.
Eggplants can be frozen in slices. And after defrosting, they can be fried. But here the golden crust will not work. It is better to fry in advance and wrap in tubules. Before freezing, it is necessary to soak the fat with napkins. Then freeze.
Cabbage, onions and carrots are finely chopped or grated. If you planned to fry, then it is better to do it before freezing. And grease should be removed with napkins or paper towels.
Each vegetable is best frozen in separate containers or bags. Before cooking, you can combine in different ways.

Unlike pickled peppers, frozen convenience foods cook faster.

Well, here we figured out how to cook stuffed peppers with vegetables for the winter with various recipes. Share your impressions in the comments, write reviews on social networks. Bon appetit to all, see you soon.

Updated: September 17, 2017 by: Subbotina Maria