Preservation of stuffed sweet peppers for the winter. Stuffed peppers for the winter: the best recipes with photos

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

Take a large bowl and finely chop the young cabbage into it.
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.
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.
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.
We stuff the chilled peppers tightly with the prepared filling.
The marinade must be prepared in advance, as it must be hot, almost boiling.
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

Peel the pepper from the core and stalk, blanch in boiling water for 2-3 minutes, strain the water through a colander.
Wash the cabbage, remove the top leaves, and chop into thin strips.
Peel the carrots, wash them, grate them on a coarse grater.
Mix cabbage and carrots, add salt to taste, stir, crush slightly so that the cabbage strips become soft.
Stuff sweet peppers with cabbage and carrots.
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.
Carefully place the prepared stuffed peppers into jars.
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!
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.
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

Peel the sweet pepper from the core and stalk, rinse. Blanch in boiling water for 3-5 minutes.
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.
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.
Prepare the jars: wash and sterilize them over steam, boil the lids for 2-3 minutes.
Make the marinade: boil water, sugar, salt, vinegar.
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.
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.

Hello, dear readers!

Peppers stuffed with rice and meat

For harvesting, it is better to use young, medium-sized fruits of a light green color with a thin wall.

For 10-12 such peppers you need.

For minced meat:

2 medium sized onions
180 g rice
280 g medium fat pork
120 g butter
5-6 sprigs of parsley
2 teaspoons salt
half a teaspoon ground black pepper
2-3 bay leaves

For filling:

1.4 kg tomatoes
3 teaspoons salt
1 tablespoon sugar

Blanch the washed and seeded peppers in boiling water for 3-4 minutes and cool immediately.

Boil the rice until half cooked and rinse with cold water.

Peel the onion, cut into rings and fry until golden brown.

Wash the parsley and cut into small pieces.

Pass the meat through a meat grinder.

Place meat, rice, parsley, onion in an enamel pan, add pepper, salt and mix everything thoroughly.

Stuff the pepper pods with this minced meat and carefully place them in half-liter sterile jars.

Grate the washed tomatoes on a coarse grater, removing the skin, place in an enamel pan and put on fire. Boil for 1 2-15 minutes, then add sugar, salt and boil for another 9-10 minutes. Pour the contents of the jars with the resulting tomato sauce so that the level is 2 cm below the hangers.

Place half-liter jars covered with lids in warm water and sterilize in boiling water for 30 minutes. When finished, do not remove the jars, but leave them to cool in the same water.

After a day, repeat sterilization in the same water.

After 24 hours, repeat sterilization a third time. Seal the hot jars hermetically and let them cool. Place the jars in the cellar or refrigerator for storage.

Peppers stuffed in tomato sauce

2 kg peppers, 1.4 kg tomatoes, 600 g carrots, 600 g onions, two medium parsley roots, 20 g parsley, 5-6 bay leaves, 12 allspice peas, 90 g sugar, 50 g salt, 4 tbsp . l. 9% vinegar, 2 cups vegetable oil.

If necessary, clean all vegetables from dirt and rinse. Carefully cut out the stalk with the seed chamber from the pepper, remove the seeds, and rinse.

Preparation of minced vegetables:

Cut the onion into half rings and fry in vegetable oil until a golden crust appears. Chop the parsley roots and carrots into small strips and simmer until half cooked. Combine the roots and onions in a saucepan, stir and add salt.

Preparing the filling:

Rub the tomatoes through a sieve, remove the skin, place in a saucepan, boil for 15-17 minutes, add salt, sugar, allspice and cook for another 11-12 minutes. Sprinkle the finished filling with chopped parsley.

Boil the vegetable oil for 2-3 minutes, cool to 70 degrees, pour into prepared sterile jars at the rate of 2 tablespoons per liter jar.

Stuff the prepared peppers with minced vegetables, place them in jars with oil, pour hot tomato sauce with seasonings.

Sterilize in boiling water: half-liter jars - 45 minutes, liter jars - 55.

Immediately seal the jars, allow to cool and place in a cool, dark place for storage.

Peppers stuffed with vegetables “Autumn”

For 3 liter jars stuffed peppers for the winter required: 0.7-0.8 kg of sweet pepper with a wall thickness of up to 4 mm, 1.5-1.7 kg of minced vegetables, 400 ml of marinade, 1.5 teaspoons of 70% vinegar essence.

For minced meat you need: 0.7-0.8 kg of early cabbage, 250 g of carrots, 35 g of salt, 10 g of ground black pepper.

Wash the pepper thoroughly, cut off the fruit from the stem side, remove it, and remove the seeds. Place the peppers in a colander and blanch them in boiling water for 3 minutes. Immediately place in cold water to cool. Place in a colander and let the water drain well.

Preparation of minced vegetables:

Peel the carrots and grate them on a coarse grater. Shred the cabbage. Place the cabbage and carrots in an enamel bowl, mix well, add pepper and salt, grind and mash. Leave the minced vegetables prepared in this way at room temperature until carrot and cabbage juice appears abundantly (about 6-7 hours).

Preparing the filling:

Through a medium sieve, pour the juice released from the carrots and cabbage into a saucepan and add vinegar.

Stuff the peppers with prepared minced vegetables and place tightly in sterile jars, fill them with filling. Cover the jars with lids, place them in warm water and sterilize in boiling water for 55 minutes.

Banks with stuffed peppers for the winter Immediately seal tightly, let cool and place in a cool, dark place for storage.

Best regards, Sergey Mozgovykh

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Step 1: Blanch the bell peppers.

Pour water into the pan halfway and put it on fire. Meanwhile, while the water is heating up, wash the sweet peppers and remove seeds and stems. Next, you need to blanch it for 5 - 10 minutes. To do this, place the pepper in a net and place it over the pan so that the pepper is above the boiling water without touching it.

Step 2: Prepare the filling for the peppers.

The top leaves of the cabbage must be separated and discarded, chopped into thin strips with a special grater; if there is no grater, you can cut it with a regular knife. Wash the greens, carrots and hot peppers. Then grate the carrots on a coarse grater, cut the pepper into small pieces.

Step 3: Stuff the peppers with the filling.

Mix chopped vegetables and add salt. Fill the peppers tightly with the prepared filling and place them in a bowl for now. Peel the garlic, wash with cold running water and place on a saucer.

Step 4: Sterilize the jars.

Pour water (at the rate of 1 liter per 1 jar) into a bowl, add salt, sugar, vegetable oil and vinegar. Then mix everything well. Pre-washed jars must be sterilized. To do this, pour water into a large saucepan and place it on the fire. Prepare a towel in advance and lay it on the table. As soon as the water boils, place the jar, neck down, in a pan of boiling water, hold for 5–10 minutes, then place it upside down on a towel. This procedure must be carried out with each jar.

Step 5: Roll the peppers into jars.

Place the peppers and garlic (1 clove each) in sterilized jars and fill with brine. Pour water into a saucepan, put it on the fire and bring to a boil. Place the jar of peppers in a pan of boiling water and sterilize for 5 – 10 minutes. Then we take it out and quickly close the lid using a seaming machine.

Step 6: Serve the peppers stuffed for the winter.

Canned food must be stored in a cool, dark place. The name of the dish speaks for itself - it is best consumed in winter. Pickles and other canned vegetables, particularly stuffed peppers, are served with mashed potatoes, meat or fish. Enjoy your meal!

Before canning, you need to make sure that the jars are intact, otherwise they may burst during or after sterilization or cooking.

You need to put vegetables in jars beautifully, because each jar is a kind of creative, design product that is judged not only by its taste, but also by its appearance.

Before sterilization, you can wash the jars not only with dishwashing detergent, but also with soda, which will give them a special shine even after heat treatment.

Canned bell peppers stuffed with vegetables and rice for the winter are very tasty, juicy and aromatic. But the recipe is not a quick one. You will have to work hard and consistently perform a whole series of actions: prepare the filling, blanch and stuff the peppers, cook tomato sauce, then fill the jars and sterilize them in boiling water or in the oven. But you will receive a complete ready-made dish that will always be at your fingertips and will take its rightful place on the winter table.

To make calculations more convenient, I indicated the proportions based on 1 kg of pepper. From the total volume of products, your yield will be 3 liters. In the step-by-step recipe with photos, I prepared half the portion, so it turned out to be 1.5 liters. In my opinion, it is most convenient to use small-volume containers, preferably 1-liter or 0.5-liter jars. The serving is enough for 1-2 times, and the remaining stuffed peppers in jars will easily 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
onions – 200 g
carrots – 400 g
steamed rice – 220 g (1 cup per 250 ml)
tomatoes – 2 kg
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 peeled form.

Preparation

Rice needs to be boiled until half cooked. I thoroughly washed the cereal in running water until it became transparent - the more starch that can be washed out, the more crumbly the filling will be in the end. Place the washed rice in a saucepan and add 2 cups of cold water. No need to add salt. Bring to a boil and cook for 10 minutes, covered, over low heat. It should be a little harsh. To prevent the grains of rice from sticking together, I rinsed the boiled rice again in running water and put it in a colander to drain off all the excess liquid.

The sweet bell peppers were washed and dried. It is advisable to take small peppers - it is more convenient to stuff them and put them in jars. I carefully cut out the seed pods of each fruit so that it was empty inside. It is important that the walls of the pepper remain intact. Place the peeled vegetables in boiling water and boil for 4-5 minutes - due to blanching, the pepper should become softer, but at the same time keep its shape and not be overcooked.

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

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

All that remains is to prepare the tomato sauce. To do this, I chopped the tomatoes - you can use a meat grinder or blender, along with the skin and seeds. Pour the tomato juice and pulp into a saucepan, add salt and sugar to taste. Boil for 20 minutes, skimming off the foam. At the very end, I poured in 9% vinegar and removed it from the stove. As a result, you should get about 2 liters of sauce; if it turns out less, you can add boiling water, nothing bad will happen. While the sauce is cooking, do not forget to sterilize the jars and lids at the same time.

I placed the peppers with the filling in clean jars, cut side up, and generously filled all the voids with tomato sauce. Do not skimp on the sauce, try to pour it over the filling of each pepper, because the rice will partially absorb the liquid. For the same reason, there is no need to compact the jars with pepper to the very top. I fill the jar about 3/4 full and then fill it up to the top with sauce. If the peppers are small, then 8-9 pieces fit in a liter jar.

She covered the filled jars with lids, placed them in a saucepan for sterilization, and filled them with hot water up to the shoulders. I sterilized 1-liter jars for 20 minutes, 0.5-liter jars for 15 minutes from the moment the water boiled in the pan. At the end of the heat treatment, I took the jars out of the boiling water and immediately rolled them up. Turned it upside down, wrapped it up and left it until it cooled completely.

As you can see, the recipe for stuffed peppers is labor-intensive, but technologically simple. From a complete set of products, the yield will be 3 liters. The workpiece should be stored in a cool and dark place for 1 year.

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We can preserve stuffed bell peppers for the winter using very affordable recipes. How to cook stuffed peppers for the winter, recipe for stuffed peppers with photos step by step read and watch further.

Winter preparations: stuffed pepper recipes with photos

Bell peppers stuffed with vegetables are a tasty and healthy dish. The recipes are not complicated, so everyone can easily make them.

Recipe: Bell peppers stuffed with cabbage for the winter

Ingredients:

3 kg bell pepper
2 kg cabbage
0.5 kg carrots
6 tbsp. l. vinegar 9% (4 tbsp for marinade per 1 liter of water and 2 tbsp for filling)
3 tbsp. l. salt (1 tbsp for the marinade per 1 liter of water and 2 tbsp for the filling.
0.5 tsp. cumin seeds
bay leaf (according to the number of jars)
allspice peas (2 pieces per jar)
cloves (1 piece per jar)
black peppercorns (3-4 pieces per jar)
parsley (1 sprig per jar)

Cooking method:

1. Shred the cabbage.

2. Grate the carrots.

3. Rub the cabbage with carrots, cumin, salt and vinegar with your hands. Leave the cabbage to marinate for 1.5-2 hours.

4. Remove the stem from the peppers and remove the seeds.

5. Rinse the peppers with cold water.

6. Blanch the peppers in boiling water for 3 minutes, then put in a sieve and let the water drain.

7. Squeeze the juice from the cabbage and carefully Stuff the peppers with it.

8. Sterilize jars.

9. At the bottom of each jar add peppercorns, cloves, bay leaves and parsley. Z Then fill the jars with stuffed peppers.

10. Prepare the marinade. Pour the hot marinade over the stuffed peppers.

12. Turn the jars upside down and wrap them in a blanket until they cool completely. Store in a cool place.

The version of peppers in tomato sauce goes well both as an appetizer and as a main course. You just need to warm it up.

Recipe: Stuffed bell peppers in tomato sauce

Ingredients:

18 pcs. bell pepper
500 gr. onions
500 gr. carrots
1.5 kg tomatoes
1 tbsp. vegetable oil
3 tbsp. l. salt
3 tbsp. l. Sahara
2 tbsp. l. vinegar 9%
1 tsp. ground pepper
celery and parsley

Cooking method:

Wash the bell peppers, cut off the tops, remove seeds and rinse.
Blanch the peppers in boiling water for 2 minutes.
Chop the onion and carrots into strips and fry in vegetable oil.
Chop the greens. Mix the roast with herbs. Add 1 tsp. salt. Stuff the peppers with minced vegetables.
Remove the skins from the tomatoes and rub them through a sieve.
Boil the tomato mixture. Add remaining spices.
Sterilize jars. To the bottom of the jars Place the peppers across the container"Valetik". A 1 liter jar contains 7-9 medium peppers
Pour hot tomato sauce over peppers.
Cover the jars with sterilized lids and sterilize for 45-50 minutes.
Roll up the jars and cool without turning them over. Store stuffed peppers in a cool, dark place.

Video recipe: Peppers stuffed with tomatoes

Have fun cooking and be healthy!

Always yours Alena Tereshina.