Stuffed bell peppers are one of the popular and favorite dishes in every Russian family, which can also be prepared for the winter during the summer harvest of this wonderful vegetable.

The fillings for stuffed peppers can be very different, it all depends on your taste and imagination. In addition to meat, you can take any vegetables here - cabbage, carrots, onions, zucchini, eggplant and others.

Almost any filling option is suitable for winter canning. Such preparations are very convenient and practical - in winter you just need to take the stuffed fruits out of the jar and you can serve them to the table, either hot or cold.

An undeniable advantage of canning stuffed summer peppers for the winter is that this dish contains much more vitamins and nutrients than vegetables sold in stores. And fresh fruits sold outside of the summer harvest season contain almost no benefits.

In addition to all kinds of fillings, when canning stuffed peppers for the winter, you can experiment with marinades. It can be a classic vinegar marinade, tomato, honey, and so on.

This article contains a selection of the simplest, yet original recipes for stuffed peppers.

Recipes for peppers stuffed with eggplants for the winter

For preparations, you need to choose eggplants with shiny, smooth skin, without foreign spots or dents. Fruits of gray-green or brown-yellow tones are overripe, and if the stalk has acquired a brown tint, the vegetables have already begun to deteriorate.

To prepare eggplants for canning, it is enough cut off the tip and stem, the seeds can be left. The bitterness can be removed as follows: cut the eggplants into the pieces needed for the recipe, add salt, and after twenty minutes rinse in running water.

Recipe No. 1. Peppers stuffed with eggplants

A very beautiful and healthy preparation with a delicate taste.

1. Carefully remove the seeds from the pepper.
2. Boil the vegetables in boiling water in batches for about three minutes until soft.
3. Peel the eggplants and cut into cubes of about 1.5 centimeters.
4. Also blanch the blue ones for about three minutes to remove the bitterness.
5. Stuff the peppers with eggplants and place tightly in prepared jars.
6. Prepare the marinade:
   • mix water, sugar, vinegar, salt and oil;
   • boil;
7. ​Pour boiling brine over the workpieces.
8. Sterilize the jars for twenty minutes and roll up.

Recipe No. 2. Peppers stuffed with eggplant in tomato marinade

You will have to tinker a little with preparing the dish, however, the result will justify it!

To prepare the snack you need:

Step-by-step preparation procedure:

1. Wash the pepper, remove the stem and seeds.
2. Place the peeled vegetables in boiling water for twenty minutes until they become soft.
3. Cut the eggplants into slices one centimeter thick.
4. Sprinkle the blue ones with salt and leave for twenty minutes.
5. Wash the eggplant slices and blot the moisture with a paper towel.
6. Fry vegetables on the grill or in a frying pan. TIP: As you know, eggplants absorb a lot of oil when frying. If you want a lower calorie snack, you can reduce the amount of oil that is absorbed into the vegetables. To do this, soak the sliced ​​eggplants for fifteen minutes in clean water, then remove them and let them dry a little.
7. Chop the garlic and brush it over the fried layers of eggplant, after allowing them to cool and become soft.
8. Roll the blue ones with garlic into neat rolls.
9. Stuff the peppers with eggplant rolls.
10. Place the preparations in sterilized dry jars.
11. Prepare the marinade:
    • Grind the tomatoes using a meat grinder or blender;
    • mix the mixture with sugar, vegetable oil and vinegar;
    • boil for ten minutes.
12. ​​Pour the prepared marinade over the stuffed vegetables.
13. Cover the jars with lids and sterilize over low heat for at least forty minutes (for 1-liter jars).
14. Roll up the finished snack.

Recipe No. 3. Peppers stuffed with eggplants and parsley in tomato juice

An original dish that requires two marinades.

To prepare the snack you need:

Step-by-step preparation procedure:

1. Cut off the stem of the peppers and remove the seeds.
2. Prepare marinade No. 1:
   • boil.
3. Place vegetables in boiling marinade for one minute, remove and cool.
4. Peel and roughly chop the eggplants.
5. In the marinade remaining after blanching, boil the blue ones until soft for about seven minutes, remove and let the water drain.
6. Finely chop the parsley and garlic.
7. Add to eggplant and stir.
8. Stuff the peppers with the resulting mixture and place them in pre-sterilized jars.
9. Prepare marinade No. 2:
   • mix all the above ingredients;
   • boil.
10. Pour the boiled marinade over the vegetables in the jars.
11. Cover with lids, sterilize for twenty minutes (for 1.5-liter jars), and then roll up.

Peppers stuffed with cabbage. Recipes for the winter

Recipe No. 1. Peppers stuffed with cabbage for the winter

To prepare the snack you need:

Step-by-step preparation procedure:

1. Peel the peppers and place them in boiling water in portions for seven minutes.
2. Remove vegetables and cool.
3. Grind the herbs, garlic and hot pepper.
4. Grate the carrots on a coarse grater and chop the cabbage.
5. Mix everything, add salt to taste.
6. Stuff the chilled peppers with the resulting filling and place them in jars.
7. Mix water, sugar, salt, vegetable oil and vinegar.
8. Pour the prepared marinade into the jars of vegetables.
9. Sterilize (2-liter jars - half an hour, 1-liter jars - twenty minutes), roll up and, turning the lids down, let the snack cool.

Recipe No. 2. Peppers for the winter stuffed with cabbage and honey

To prepare the snack you need:

Depending on how many cans of snacks you plan to prepare:

• bell pepper;
• fresh carrots;
• fresh garlic;
• White cabbage;
• for the marinade:
  • water - 1 liter;
  • sugar - 0.2 kilograms;
  • vegetable oil - 0.2 liters;
  • nine percent vinegar - 150 grams;
  • salt - 20 grams.

Step-by-step preparation procedure:

Recipe No. 3. Peppers stuffed with cabbage in tomato marinade

To prepare the snack you need:

• sweet bell pepper - 1 kilogram;
• white cabbage - 0.8 kilograms;
• large carrots - 0.2 kilograms;
• salt - 2.5 tablespoons;
• water - 0.8 liters;
• tomato paste - 2 tablespoons;
• nine percent vinegar - 70 milliliters;
• vegetable oil - 0.2 liters;
• sugar - 100 grams.

Step-by-step preparation procedure:

1. Wash and peel the vegetables.
2. Chop the cabbage into thin strips
3. Grate the carrots as for a Korean salad.
4. Combine cabbage and carrots, add 1.5 tablespoons of salt, stir and let sit for one hour.
5. Squeeze out the juice from the cabbage and stuff it into the peppers.
6. Prepare the marinade:
   • In a wide saucepan, mix water with tomato paste;
   • bring to a boil and add the juice squeezed from the cabbage, butter, sugar and only then vinegar.
7. ​Place the stuffed vegetables into the marinade and cook for twenty-five minutes after boiling.
8. Place the peppers in sterile jars, pour in the remaining marinade and roll up.
9. Cover the jars with a blanket and leave for a day until cooled.

Stuffed peppers for the winter: recipes with fried vegetables

Recipe No. 1. Peppers in tomato marinade, stuffed with fried cabbage and vegetables

To prepare the snack you need:

Step-by-step preparation procedure:

1. Prepare the filling:
   • add sugar and salt to tomato juice;
   • boil for five minutes;
   • pour in vinegar;
   • stir and remove from heat.
2. Cut the peeled onions and carrots into small strips.
3. Finely chop the cabbage.
4. Fry the vegetables separately from each other.
5. Transfer to a sieve or colander.
6. Wait until the excess oil drains (this will take about two hours).
7. At this time, prepare the peppers:
   • rinse, remove stem and seeds;
   • place the fruits in boiling water for two minutes;
   • let cool.
8. ​Salt and pepper the fried vegetables to taste. Mix well.
9. Place the finished filling into the cooled peppers.
10. Place peppercorns and cloves in sterile liter jars.
11. Next, place the stuffed peppers in jars and pour in the prepared marinade.
12. Sterilize the lidded jars for forty minutes and roll up.

Recipe No. 2. Peppers stuffed with fried eggplants and vegetables

The taste of this easy-to-make preparation largely depends on the marinade.

To prepare the snack you need:

• medium-sized bell pepper - 2 kilograms;
• eggplants - 1 kilogram;
• large carrots - 2 pieces;
• onions - 2 medium heads;
• garlic - 1 medium head;
• for the marinade:
  • water - 1 liter;
  • six percent vinegar - 0.3 liters;
  • vegetable oil - 0.25 liters;
  • salt - 2 tablespoons;
  • sugar - 0.3 kilograms;
  • ground black pepper;
  • Bay leaf.

Step-by-step preparation procedure:

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to mention preparations from bell peppers and eggplants, or, as they are affectionately called, “little blue ones.” Today we present to you a recipe for peppers stuffed with eggplants for the winter. We hope that our recipe will help you prepare this original and tasty snack.

For canning, choose eggplants with smooth and shiny skin, without dents or brown spots, which will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplants indicate overripeness, and a brown stalk indicates that the product has been stale.

In order to prepare eggplants for canning, you only need to cut off the stem and tip; it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, add salt, and after 15-20 minutes, rinse them with running water.

Ingredients for making stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplants - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut off the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Cut the eggplants into 1 centimeter thick slices, add salt and leave for 20 minutes.

When the bitterness from the fruit has gone, rinse the eggplants again, dry them and fry the layers in a frying pan or grill. (For those who want to make preparations for the winter less high in calories, our advice: it is known that eggplants really “love” vegetable oil and can absorb large quantities of it when frying. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, and then drain in a colander and let dry a little).

When the fried eggplants have cooled and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the peppers with the resulting eggplant preparations, depending on their size.

Place peppers stuffed with eggplants in sterile and dry jars.

Prepare the marinade: grind the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour it over the stuffed peppers.

Cover the jars with lids and sterilize over low heat. Liter jars must be sterilized within 40 minutes. Now you can roll up the pepper. This product stores well at room temperature. Peppers for the winter stuffed with eggplants are ready!

Bon appetit and a “delicious” winter!

Recipe for preparing peppers with vegetables and honey

You will need: bell pepper, carrots, garlic, white cabbage, honey, marinade - 200 g of sugar and vegetable oil per 1 liter of water, 150 g of 9% vinegar, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare the peppers for stuffing, place them in boiling water for 5 minutes and dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, place the peppers in jars, pour in the marinade brought to a boil, then sterilize the jars for 25 minutes (1 liter) and roll up.

A preparation of peppers stuffed with mushrooms and rice turns out to be very appetizing; such peppers will be a wonderful lunch or dinner - you just need to take it out of the jar and heat it up.

Bell pepper stuffed with eggplant

An original version of preparing peppers for the winter is stuffed with eggplants and marinated in tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 l water, 200 g sugar, 100 g salt, 2 tsp. vinegar 70%.

Marinade for filling:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas each of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Preparation:
Remove the stem from the peppers. Place in boiling marinade No. 1 for 1 minute, remove and cool. Place peeled and chopped eggplants into the same marinade, boil until soft (5-7 minutes), drain in a colander.

Chop the garlic and parsley and mix with the eggplants. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 liter jars for 20 minutes. Roll up. .

PEPPERS STUFFED WITH CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 cloves of garlic,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp. salt,
1 tbsp. Sahara,
0.5 tbsp. sunflower oil,
0.5 tbsp. 9% vinegar.

Preparation:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped herbs, grated carrots, garlic and 1 hot pepper (you can add more to taste)

Mix everything, add a little salt. Stuff the peppers with the filling and place them in a jar.

Then pour them with a prepared brine of water, salt, sugar, vegetable oil and vinegar.

Cover with a lid and sterilize: 2 liter jars - 30 minutes, 1 liter jars - 20 minutes.

Then seal it and turn it upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty appetizer.

Step-by-step photo recipe - Stuffed hot peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Remove and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour in olive oil. Store in a cool, dry place for no more than 6 months.

Ingredients:

• 40 pcs. bell pepper (30 of them should be smooth, medium-sized and large),
• 1 large hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I Art. l. salt
• I Art. l. ground black pepper

for the marinade:

• 1.5 tbsp. Sahara
• 1 tbsp. 9% vinegar
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. l.salt

Preparation:

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

Wash the parsley, dry thoroughly and finely chop.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, stir. Wash 30 sweet peppers, dry them, make a neat cut on the side of each and stuff with pepper filling.

Place the stuffed peppers in a saucepan.

Prepare the marinade: combine all ingredients, add 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Place in hot sterile jars and seal.

Cool by turning over and wrapping.

PEPPERS STUFFED WITH FRIED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water I add 300 ml of 6% vinegar, 250 ml of vegetable oil, 2 tbsp of salt. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my family told me to cook more this year. Of course, I don’t refuse: I’ll do it, I’ll fulfill the order. And the recipe is not at all complicated, try it, maybe yours will like it too

I stock up on peppers - 2 kg (medium in size so that they can fit into a jar), eggplants - 1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. Peel the eggplants, cut into strips, salt and leave for 2 hours. Then I squeeze it out and put it in a frying pan, fry it in vegetable oil. I cut the carrots into strips, the onion into half rings, add them to the eggplants and simmer everything together with finely chopped garlic. I stuff the peppers with the vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under the fur coat, turning the jars over onto their lids. Bon appetit!

STUFFED PEPPERS WITH FRIED VEGETABLES IN TOMATO SAUCE

Ingredients

• 1. Sweet bell pepper - 3 kg
• 2.Carrots - 2 kg
• 3. Onions - 2 kg
• 4.Tomatoes - 1 kg
• 5.Tomato paste - 2-3 tbsp.
• 6.Salt to taste
• 7.Granulated sugar to taste (approximately 1 tbsp on top)
• 8.Sunflower oil - 1 cup

Or you can use vinegar -

Ingredients:

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

How to cook

1. Select healthy peppers, without barrels or bruises, and wash them thoroughly in running water. Cut off the circles with stalks, remove the white membranes and seeds.

2. Boil water, blanch the peppers in boiling water for 2-3 minutes. Remove the peppers and cool.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onions into cubes or half rings.

4.Heat 2 tbsp in a frying pan. vegetable oil, fry the onion until half cooked.

5.Separately, fry the carrots in 2 tablespoons of oil until half cooked.

6.Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes and simmer for 2-3 minutes.

7.Combine the vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the resulting filling. Place the peppers in cleanly washed, sterilized jars, filling spaces between the peppers with filling.

9.Pour 1 tbsp on top. oil, cover with boiled lids and sterilize the jars. 0.5 liter 30 minutes, 1 liter - 45 minutes. Roll up the lids.

10.Store in a cool place

Step by step photos of the recipe

Peppers stuffed with cabbage and tomato sauce Vegetable oil 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, remove seeds from peppers, and peel carrots.

Chop the cabbage into strips and grate the carrots on a Korean grater.

Mix carrots and cabbage, add 1.5 tbsp salt, mix, grind and leave for 1 hour.

Stuff the peppers with cabbage, squeezing out the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and lastly vinegar.

Place the pepper in the marinade and cook from the moment it boils for 25 minutes.

Sterilize the jar, add pepper, add marinade and roll up the lids.

Cool covered with a blanket for about a day.

Step by step photos of the recipe

Additional recipe information

All this “wealth” fit into a two-liter jar. I made it for the first time, as a test. I really liked the preparation, but next time I’ll adjust the amount of oil - it’s too much for my taste. Well, I’ll use smaller jars - I can’t handle that amount at once .

Bell peppers stuffed with fried cabbage and vegetables in tomato sauce

Prepare the filling for stuffed peppers from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (well, very healthy) - 50 ml

Add salt and sugar to the tomato juice and boil for 5 minutes, at the end of boiling add apple cider vinegar. The filling is ready.

For stuffing peppers:

• Bell pepper - 3 kg
• Carrots - 2 kg
• Onions - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice, black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Place in a colander and leave for 2 hours to allow excess oil to drain. Add salt and pepper to the fried vegetables and mix well.

Wash the pepper, remove the stem and remove the seeds through the bottom hole.

Blanch the prepared peppers in boiling water for 2 minutes. Cool and stuff with the prepared filling.

Place 5 peas of allspice and black pepper and 3 cloves at the bottom of pasteurized liter jars. Place the stuffed peppers and fill with the prepared filling. Place the jars in a wide pan, cover with metal lids, pour hot water into the pan so that it is up to the hangers of the jars. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then your canned food will store not only the solar energy of summer, but also your positive energy.

Bon appetit!

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. 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. 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. 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. 1. Wash the fruits, cut off the stems and remove all seeds, dry on a paper towel.
2. 2. Finely chop the onion and parsley and fry until golden brown in a frying pan with odorless sunflower oil.
3. 3. Add half the salt specified in the recipe to the roast and stir.
4. 4. Fill the entire bell pepper with this filling (minced meat).
5. 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. 6. Place the peppers in prepared sterilized jars and pour tomato sauce over them.
7. 7. Sterilize the filled containers a second time in hot water for sixty minutes.
8. 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. 1. Prepare the pepper: wash, cut off the tail, remove the core and seeds, dry the vegetables.
2. 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. 3. Wash all the greens and chop finely.
4. 4. Boil parsley and carrots until half cooked, chop and mix with the rest of the herbs.
5. 5. Stuff the peppers with the prepared filling.
6. 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. 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. 1. Wash, cut out the seeds and core, dry and rub each fruit with salt.
2. 2. Peppers need to stand in this form for about three hours at room temperature.
3. 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. 4. Fill each of the peppers with the prepared filling.
5. 5. Pack vegetables in previously sterilized glass jars, pour cold brine (a liter of water - a tablespoon of salt).
6. 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. 1. Wash the pepper, remove stems and seeds.
2. 2. Prepare the marinade filling: boil water, add all the salt, sugar and vinegar indicated in the recipe.
3. 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. 4. Fry the carrots, which were previously grated on a coarse grater, onions and peppers.
5. 5. Add all the finely chopped greens to the frying, stir.
6. 6. Fill the peppers with minced vegetables, place them in glass jars, sterilized in advance, pour over the marinade that remains from cooking.
7. 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. 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. 2. For the marinade, boil a liter of water, add salt and vinegar.
3. 3. Wash, peel the pepper, blanch in boiling water for thirty minutes, cool and fill with already prepared cabbage.
4. 4. Place the Bulgarian fruits in jars, at the bottom of which lie a bay leaf and peppercorns, then pour marinade all the way to the neck.
5. 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. 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. 2. Prepare the peppers: wash, peel and dry on a paper towel.
3. 3. Sterilize the jars in boiling water or in the oven for an hour.
4. 4. Place peppercorns and bay leaves on the bottom of the prepared containers, fill the containers with peppers stuffed with vegetables.
5. 5. Boil tomato juice, then pour it into jars of vegetables and roll up.
6. 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. 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. 2. Chop the onion and fry in vegetable oil until golden brown.
3. 3. Grate the carrots on a coarse grater, chop the parsley, eggplants and add to the onions, simmer over medium heat.
4. 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. 5. Stuff the prepared peppers with carrots, onions, parsley and herbs.
6. 6. Place vegetables in dense layers in sterilized jars, pour hot tomato sauce, close with 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. 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. 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. 3. Fill the pepper with rice and vegetables filling, add boiling water and cook for ten minutes in a saucepan.
4. 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. 1. Prepare the pepper, peel and wash. Blanch vegetables in boiling water for five minutes.
2. 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. 3. Fill the peppers with the mixture.
4. 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. 5. Fill the jars, previously sterilized in the oven, pour 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. 1. Cut the carrots into thin strips or small cubes, the onion into half rings and fry in separate pans until golden brown.
2. 2. Grind the tomatoes in a meat grinder or rub through a sieve.
3. 3. Mix tomato puree with onions and carrots, add salt and other spices, boil for ten minutes.
4. 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. 5. Then place the fruits in prepared and sterilized containers, add vinegar and roll up with tin lids.
6. 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 don’t 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.

Preparations for the winter can be different, and stuffed peppers occupy an important place among them. This is a great snack that both men and women will appreciate. The aroma of the dish in the middle of winter will delight your guests. We will preserve stuffed peppers for the winter in small 0.7 liter glass jars. One jar will contain 4-5 bell peppers.

Various vegetables can be used as filling: cabbage, carrots, onions, eggplants, etc. We offer 3 options for preparing sweet stuffed peppers for the winter. Each of them is good in its own way.

You will need:

• 3 kg medium-sized bell pepper;
• 2 kg cabbage;
• 120 gr. carrots;
• 20 ml vinegar;
• salt and cumin to taste.

For the marinade you will need:

• 450 ml vinegar;
• 120 gr. salt;
• 8 carnations;
• 1 bunch of parsley;
• 10 liters of water.

Preparation

1. Take a large bowl and finely chop the young cabbage into it.
2. Peel and grate the carrots and place them in a bowl with cabbage. Add a little vinegar and salt with cumin there. Vegetables need to be “grated” a little and left on the table for a couple of hours. Let them marinate.
3. Take bell pepper. It is desirable that it be red or yellow, but green fruits will not spoil the snack. Wash the peppers and cut out the stem. Remove all seeds. We put a large pan of water on the fire and when the water boils, put the peppers in it with great care so as not to damage their integrity. Boil for exactly three minutes and remove them from the pan onto a dish, also very carefully using a large slotted spoon. You should not use tongs; they can break the peppers. We wait until the peppers cool down, and at this time we can start marinating and preparing the jars.
4. The jars need to be washed thoroughly and it is better to sterilize them separately. Thus, there will be complete confidence that the jar will not swell and the product will not be lost.
5. We stuff the chilled peppers tightly with the prepared filling.
6. The marinade must be prepared in advance, as it must be hot, almost boiling.
7. We take clean and sterile jars and put herbs, spices on their bottom and then place the stuffed peppers. Pour the prepared marinade into jars with pepper and place in a large saucepan with water to sterilize, boil for about half an hour. Close the lids and leave the finished stuffed peppers, lids down, on the floor until tomorrow. Then we put the jars in a cool place and open them in winter.

Do you want to quickly and easily prepare delicious pickled peppers for the winter? Use the slow cooker! Look at this delicious preparation.

Peppers stuffed with fresh cabbage and carrots for the winter

You will need:

• Bell pepper;
• cabbage;
• carrot

Proportions depend on the size of the vegetables and taste preferences. In this recipe, cabbage and carrots should be in a 1 to 1 ratio, but you can change it to your taste.

• 1 liter of water;
• 1 tablespoon salt;
• 4 tablespoons sugar;
• 100 gr. vinegar;
• 100 gr. vegetable oil.

Preparation

1. Peel the pepper from the core and stalk, blanch in boiling water for 2-3 minutes, strain the water through a colander.
2. Wash the cabbage, remove the top leaves, and chop into thin strips.
3. Peel the carrots, wash them, grate them on a coarse grater.
4. Mix cabbage and carrots, add salt to taste, stir, crush slightly so that the cabbage strips become soft.
5. Stuff sweet peppers with cabbage and carrots.
6. Prepare jars and lids for preservation: clean with soda and rinse thoroughly. Pour boiling water over the lids and sterilize the jars over boiling water or steam for at least 10 minutes.
7. Carefully place the prepared stuffed peppers into jars.
8. Make the marinade: boil water and add sugar, salt, vinegar, vegetable oil. Pour the boiling marinade over the peppers in the jars, cover the preserves with lids, but do not roll them up!
9. Place a cotton cloth folded in 2-3 layers on the bottom of a large saucepan, carefully place the jars with stuffed peppers (the jars should not touch each other), pour warm water into the saucepan (it should reach 2/3 of the jars), place on low heat, after boiling, sterilize the preserved jars for at least 20 minutes. Only after this can you roll up the lids using a seaming wrench.
10. Turn jars of stuffed peppers upside down and cover with a warm blanket overnight. Store at room temperature in a dark place.

Peppers stuffed with eggplants for the winter

You will need:

• medium-sized sweet pepper;
• eggplants.

• 1 liter of water;
• 1 cup of sugar;
• 300 gr. vinegar;
• 0.5 cups vegetable oil;
• 2 tablespoons salt.

Preparation

1. Peel the sweet pepper from the core and stalk, rinse. Blanch in boiling water for 3-5 minutes.
2. Wash the blue ones, cut off the stalks, cut lengthwise into strips 0.5 cm wide, add salt and leave for 2-3 hours, drain off excess liquid. Fry lightly in vegetable oil.
3. Pass the garlic through a garlic press and spread on each blue strip. Then roll each strip into a roll and insert them into the peppers.
4. Prepare the jars: wash and sterilize them over steam, boil the lids for 2-3 minutes.
5. Make the marinade: boil water, sugar, salt, vinegar.
6. Fill the jars with peppers, pour boiling marinade over them, and cover with lids. Place the jars in a pan filled with water and sterilize them for at least 20 minutes.
7. Close the jars with lids using a seaming wrench. Turn them upside down and cover with a warm blanket until the jars cool completely. Store at room temperature.

Stuffed peppers, prepared for the winter

4.2 (83.33%) 12 votes

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

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

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

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

For 5 kilograms of pepper you need to take:

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

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

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

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

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

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

Another recipe option:

Peppers stuffed with cabbage and carrots in tomato

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

You need to take:

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

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

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

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

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

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

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

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

For those who love the video format:

Recipe for peppers stuffed with rice

To prepare this dish for the winter you will need:

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

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

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

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

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

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

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

Peppers stuffed with eggplants in tomato juice

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

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

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

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

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

For this nostalgic recipe you will need:

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

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

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

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

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

Peppers stuffed with carrots

Prepare ingredients for the recipe:

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

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

Grind the tomatoes in a meat grinder or food processor.

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

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

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

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

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

How to freeze stuffed peppers for the winter

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

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

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

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

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