How to prepare stuffed peppers for the winter using a step-by-step recipe with photos

Peppers for the winter stuffed with eggplants

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 peppers, 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 liters of water, 200 g of sugar, 100 g of salt, 2 tsp. vinegar 70%.

Marinade for pouring: 1.5 tomato juice (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. sugar, 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 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.

Recipe for preparing stuffed peppers for the winter in jars

Equipment: board, grater, pan, knife, jars, lids, sieve.

Ingredients

bell pepper	2.2 kg
White cabbage	1 head of cabbage
garlic	110 g
red pepper	1 PC.
carrot	120 g
salt	105-110 g
sugar	4 stacks
vinegar 9%	4 stacks
vegetable oil	1 stack
water	4 l

Step-by-step preparation

First, we sterilize 4 jars with a capacity of 3 liters. I sterilize the jars over steam for 10 minutes. You can bake them in the oven or microwave them for 5 minutes with a little water. Boil the seaming lids in water for 5-10 minutes.
Finely chop red pepper (1 pc.) and 110 g of garlic.
Read also: My grandmother’s secret: how to soften even the toughest meat
Take 2.2 kg of ripe bell pepper and carefully remove the stalks so as not to damage the integrity of the vegetable.
Next, thoroughly rinse the peppers in clean water.
Pour clean water into a large saucepan and bring it to a boil.
Place the peppers in small portions on a sieve, place in boiling water and blanch for 3 minutes.
Blanching is a short-term cooking of a product in boiling water or steam treatment.
Finely chop the head of cabbage using a knife or a special grater.
We also grate 120 g of carrots and mix it with cabbage.
Next, stuff the peppers with the prepared ingredients: inside each pepper we put a little cabbage and carrots, a couple of pieces of garlic and red pepper, and then cabbage and carrots again.
Place the stuffed peppers tightly in pre-sterilized jars.
Pour 4 liters of clean water into the pan and add 105-110 g of salt.
Then pour in 4 cups. sugar and add 4 cups. vinegar.
Pour 1 glass there. sunflower oil.
Bring the brine to a boil and pour boiling water over the pepper.
Place the jars in a pan and sterilize for 20 minutes.
Cover them with lids and roll them with a key.
Then we turn the jars over and wrap them in a blanket. Leave them like this until they cool completely.

This pepper is stored all winter in a dark, cool place. It can be served with any side dish or hot dish.

Video recipe

To avoid mistakes while cooking, I recommend watching the video.

Pepper in pepper

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.

To 1 liter of water I add 300 ml of 6% vinegar, 250 ml of vegetable oil, and 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 sized 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

Recipe for bell peppers stuffed with meat for the winter

Cooking time – 1 hour 25 minutes. Number of servings – 2-3. Calorie content per 100 g – 106 kcal. Equipment: board, frying pan, knife, food processor, 1 liter jars, lids.

Ingredients

pepper	2.2 kg
meat	1.6 kg
onion	220 g
carrot	230 g
tomatoes	650 g
vegetable oil	40 ml
long grain rice	125 g
Brown rice	125 g
egg	1 PC.
flour	25-30 g
fresh herbs	10 g
salt	1 tbsp. l.
black pepper	taste

Step-by-step preparation

In a separate bowl, wash 125 g of long grain rice and 125 g of brown rice. If you don't have brown rice, substitute regular rice.
Cook white and brown rice separately until half cooked.
Then rinse it with cold water.
Take about 2.2 kg of pepper, wash it, and then remove the stalks and seeds. At the same time, try not to damage the integrity of the pepper.
Steam the peeled peppers until half cooked. You can also blanch it for 3-4 minutes in boiling water.
Grind 1.6 kg of meat in a blender or meat grinder. You can use pork, beef or a mixture of both, as long as the meat is fresh. Place rice, minced meat and break 1 egg in a deep bowl. Add 1 tbsp there. l. salt and black pepper to taste, and then mix well.
Finely chop 220 g of onion and grate 230 g of carrots.
Next, grate 650 g of tomatoes or pass them through a meat grinder.
Pour 40 ml of vegetable oil into the frying pan and set it to heat up. Then add chopped onion and fry until golden.
When the onion is browned, add the carrots to the frying pan and fry everything together until half cooked.
Place a third of the fried vegetables on a separate plate. We use them for filling.
Add 1 tbsp to the remaining vegetables. l. fat or butter and 25-30 g flour.
Mix fat with flour and add chopped tomatoes.
Fry everything together for a few more minutes, and then pour a little water and salt to taste. When the gravy boils, you can turn it off.
Add fried onions and carrots and 10 g of chopped herbs to the prepared minced meat.
Fill the prepared peppers with minced meat and place them in portioned plastic bags. We release excess air from the bags and send them to freeze.
We also put the cooled gravy in a tight bag. For convenience, the bag can be placed in a container and placed in the freezer.

There is no need to defrost the stuffed peppers before cooking. Simply place the frozen peppers in a saucepan, add the gravy and simmer until fully cooked over low heat.

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

As you know, bell pepper contains many vitamins and nutrients necessary for our health. And in winter there are so few of them. And, in order to replenish the body with the necessary vitamins, housewives make various winter preparations from bell peppers.

I want to offer you a simple recipe for stuffed bell peppers. The pepper turns out very tasty. In addition, it retains all the necessary vitamins. So, to prepare pepper for the winter we will need: three kilograms of salad pepper, two medium-sized heads of garlic, one and a half kilograms of medium-sized red tomatoes, twenty black peppercorns, eight bay leaves, several sprigs of fresh parsley, half a teaspoon of table salt.

To prepare the marinade: a little more than two liters of plain water, 0.5 kg of granulated sugar, three and a half tablespoons of salt, 330 ml of 9% vinegar, 210 ml of sunflower oil.

All ingredients are designed for two three-liter jars. Now let's begin the process of preparing stuffed peppers.

1. Carefully remove the core from the smooth bell pepper along with the seeds. Wash the peppers thoroughly under cold running water. Boil water in a saucepan and carefully lower the prepared pepper into the boiling water for three minutes. Using a slotted spoon, remove the pepper from the boiling water and place it on a plate. Cool it completely.

2. Wash the tomatoes under running water and carefully remove the stalks. The tomatoes should be firm. Soft tomatoes are not suitable for harvesting. Cut the tomatoes into four slices and put them in a saucepan. Finely chop the peeled garlic. Add chopped garlic cloves to the tomatoes along with the required amount of salt. Mix everything with a wooden spatula.

3. Wash two three-liter jars well and sterilize them together with the lids. At the bottom of each prepared jar we place three sprigs of fresh parsley, four medium-sized bay leaves and ten black peppercorns. Take the cooled pepper and carefully fill it with the tomato and garlic filling. Put it in a jar. Stuffed peppers should be placed in a jar upside down and in rows.

4. It's time to prepare the marinade for the peppers. Boil water in a saucepan and add salt and granulated sugar to it. After complete dissolution, add vegetable oil and 9% vinegar. Pour the prepared marinade over the stuffed peppers. Place the jars in a pan of water and sterilize for thirty-two minutes from the moment the water boils in the pan.

5. Carefully remove the jars from the pan and close them with iron lids. Turn the jars upside down, wrap them up and cool completely. Then we put the jars of pepper in a cool, dark place. Pickled peppers are ready for the winter. Bon appetit everyone!