Stuffed peppers for the winter: 8 best recipes step by step at home

Sweet pepper is a storehouse of vitamins and many other useful substances, which are often lacking in the cold season. Harvesting stuffed peppers for the winter is a great opportunity to enjoy the taste of your favorite summer products. There are a fairly large number of simple recipes that even a novice culinary master can cook according to.

Features of cooking stuffed peppers for the winter

Vegetables, as well as other ingredients, must be thoroughly washed and cleaned - this will allow the preservation to stand longer. In addition, the vegetables should be dried completely so that they are crispy and not watery.Before harvesting, the stalk and seeds are removed. Carrots and onions are chopped in a food processor.

Requirements for containers and main ingredients

For harvesting, it is recommended to take the freshest vegetables - ideally, if they are harvested from the garden on the day of conservation. It is better to use red peppers as they are more juicy.

For stuffing, medium vegetables are suitable, which are conveniently placed in bottles. Before preservation, glass containers must undergo a sterilization stage.

Cooking recipes

Depending on your preferences, you can choose the appropriate option for harvesting delicious bell peppers stuffed with vegetables.

Stuffed peppers for the winter with cabbage, carrots and honey

The taste of stuffed peppers with honey is even more refined. What you need:

• bell pepper - 3 kilograms;
• cabbage - 1 head;
• carrot - 500 grams;
• honey - 1 dessert spoon for 1 piece;
• s alt and sugar - 1.5 tbsp;
• vinegar - 60 grams.

Cooking:

1. Boil the vegetables until softened, then cool. Cut cabbage and carrots, mash and s alt.
2. Fill each peppercorn with this mixture, place honey in the middle and cover with the last layer of vegetables.
3. Fit the product in jars. Prepare the marinade: dissolve vinegar, s alt and sugar in water. Wait for the boil and fill the bottles.

Sterilize and store away.

With garlic and eggplant in jars

This recipe will appeal to all lovers of spicy dishes with peppercorns. Ingredients:

• pepper - 500 grams;
• eggplant - 400 grams;
• garlic - 15 cloves;
• allspice, lavrushka, herbs - to taste;
• s alt and sugar - 50 grams;
• vinegar - 25 milliliters.

Cooking:

1. Boil the peeled vegetables for 5 minutes. At this time, cut the eggplant into slices and fry.
2. Pass garlic through a press, mix with herbs and spread on eggplant. Roll them up and place them in vegetables.
3. In a separate container, prepare the marinade: add s alt, sugar and vinegar to the water.
4. Place seasonings, stuffed peppers at the bottom of the bottles and pour marinade.

Roll up and stash cans for storage.

No sterilization

You can use a more simplified option and do not sterilize jars.

Ingredients:

• pepper - 2 kilograms;
• carrot - 150 grams;
• cabbage - 800 grams;
• s alt - 1 large spoon;
• vinegar - 50 milliliters.
• parsley, dill and celery - to taste.

Cooking:

1. Clean and rinse the main component. Grate the carrots, chop the cabbage and chop the greens.
2. Combine minced vegetables, s alt and place in vegetables.
3. Put the stuffed product in jars and pour cold brine.

Jars are stored for a week at room temperature, and then they are hidden in the cellar.

Bulgarian for the winter without vinegar

This blank is ideal for a festive table. Ingredients:

• pepper - 4 kilograms;
• tomatoes - 3 kilograms;
• onion - 600 grams;
• carrots - 4 kilograms;
• parsnip root - 150 grams;
• s alt and sugar - 100 grams;
• ground red pepper - 15 grams.

Cooking:

1. Boil vegetables for 3 minutes. At this time, chop the onion and parsnip root. Roast. Mix with herbs and add half the s alt.
2. Fill peppers with mixture and place in jars.
3. Chop the tomatoes, bring to a boil and add the rest of the s alt, sugar and ground pepper. Boil the tomato mass for 5 minutes.
4. Pour hot mass into containers and sterilize in boiling water.

It remains only to spin the bottles.

Stuffed peppers with vegetables in tomato sauce

Tomato component perfectly complements the taste of bell pepper. What you need:

• pepper - 2 kilograms;
• carrot - 500 grams;
• cabbage - one head;
• onion - 300 grams;
• s alt and sugar - 2.5 tbsp;
• tomato paste - 800 grams;
• vinegar - 3 large spoons.

Cooking:

1. Blanched vegetables for a couple of minutes, then refrigerate. Chop the onion, grate the carrots and fry. Mix with s alt and fill vegetables with this mixture.
2. Dilute tomato paste in water (3 liters), add spices and vinegar. Boil for 10 minutes.
3. Fill jars with pepper and pour tomato.

Roll up jars with lids.

In honey filling

The billet has a special, sweet and sour taste. Ingredients:

• pepper - 6 kilograms;
• honey - half a glass;
• s alt and sugar - 50 grams;
• vinegar - glass;
• spice to taste.

How to cook:

1. In a large saucepan, combine all ingredients and bring to a boil.
2. Place the peeled vegetable in a boiling marinade and boil for 10 minutes.
3. Sterilize containers in the oven and fill with boiled peppers.

It remains only to cork with lids and hide for storage.

With rice

Rice preparation will become a full dinner and a real delicacy. Ingredients:

• pepper - 10 pieces;
• rice - 200 grams;
• minced meat - 500 grams;
• onions - 2 pieces;
• carrots - 2 pieces;
• spice to taste.

Cooking:

1. Boil rice and prepare vegetables: peel and rinse. Grate the carrots, chop the onion.
2. Combine minced meat with rice, s alt. Add vegetables to this mixture and mix thoroughly.
3. Stuff vegetables, place on board and refrigerate for one hour.
4. Pack in a tight bag or container and then put in the freezer.

In winter, you can get the workpiece and heat it up in any convenient way.

Peppers stuffed with cherry tomatoes

Delicious preparation with s alted tomatoes - the perfect addition to the side dish. What you need:

• pepper - 4 pieces;
• garlic - 3 cloves;
• cherries - 3 kilograms;
• water - liter;
• sugar and s alt - 1 large spoon;
• vinegar - 50 grams.

Cooking:

1. Boil the main vegetable for three minutes and leave to cool for a while.
2. Fill the product with tomatoes - how much will fit.
3. Place garlic in jars (if you wish, you can add horseradish and currant leaves) and stuffed product.
4. Prepare the brine: Dissolve sugar, vinegar and s alt in water. Pour into containers and sterilize.

It remains only to roll up the finished preservation.

Rules and terms of product storage

Since bell pepper is a good natural preservative, such a preparation will be well stored at room temperature.However, to increase the shelf life of the bottle, it is recommended to keep it in any cool place. In the cellar or basement, it will last up to two years, in the apartment - six months.

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