Pepper for the winter for stuffing: 13 ways to make a hearty twist

Preparations with stuffed peppers are convenient in that you can use them both in cold and in hot form. Depending on the marinade, the appetizer may have a honey, tomato, sour-sweet or spicy taste, which allows you to experiment with ways to serve it. Another undoubted plus of home conservation is the benefit to the body. Vegetables contain vitamins, minerals, and other useful substances preserved after heat treatment.

Bell pepper is considered a “champion” among other vegetable crops in terms of vitamin C content: the amount of ascorbic acid in 100 g reaches 250 mg. It is also rich in carotene, B vitamins, potassium, calcium, magnesium.

Preliminary preparation of vegetables

Before harvesting, vegetables are sorted, cleaned of dirt, washed or peeled. The process takes about 15 minutes, allows during cooking not to be distracted by unnecessary actions. Preliminary preparation of vegetables is the same for all recipes below.

• Bell pepper. We select fruits of any color, but about the same size, without damage, spots, rotted areas. We rinse, carefully separate the stalk with a knife, with our fingers we select partitions and seeds. Again, wash inside and out, dry.
• Carrots and beets. We select dense root crops without cracks, signs of rot. Rinse with water, peel off the peel with a thin layer. Grind with a food processor or rub on a coarse grater.
• Onion. Peel the onions, wash them under running water, dry them. Grind in cubes or small pieces with a knife, food processor.
• White cabbage. We clean the head of the upper leaves, dirt, cut out the stump. Shred with a sharp knife, trying to cut thin straws of the same size.
• Eggplant. We use young specimens, overripe blue ones (gray-green or brown-yellow tones) do not take. We examine the fruits for the absence of spots, rot and damage. Cut the “tail” and the tip, leave the skin and seeds. To get rid of bitterness, cut into pieces, soak for 20 minutes in salt water, then thoroughly rinse and dry.

Sterilization rules

The containers used to prepare stuffed peppers must be clean and dry. It is recommended that you first rinse the cans and lids with soda, and then sterilize. Then preservation will definitely not go bad. Methods for sterilizing containers are shown in the table below.

Table - How to sterilize jars correctly

Having laid the blanks in sterilized jars, the contents should be heat-treated again, if required by the recipe. It is customary to use two methods.

1. Sterilization in a pan. At the bottom they place a wooden stand or a folded towel, put cans with blanks, cover with metal lids. Pour water into the pan over the neck of the containers. After boiling water, the container is sterilized: with a volume of 0.5 l - ten minutes, 1 and 3 l - 15 and 25 minutes, respectively. Then the containers are removed, rolled up.
2. Annealing in the oven. The jars filled and covered with lids are placed on a baking sheet, put in a cold oven. Gradually heat it to 160-200 ° C. Depending on the volume, the containers are calcined for 15 to 30 minutes. Then each jar is carefully removed with a tack, twisted.

Stuffed peppers for the winter: "international" options ...

Peppers for the winter for stuffing are used by mistresses of different countries. In Russia, the most popular variations of the recipe were in Bulgarian and Moldavian. Also, still many women use the recipe, known since Soviet times. Then a blank with stuffed peppers called "Globe" was served on the table under the slogan: "Lick your fingers."

In Bulgarian

Features Canned bell peppers are distinguished by excellent taste and light acidity. Tomatoes add bright vibrant fruit, celery and parsnip add piquancy. Such harvesting will take its rightful place among potato and meat dishes, even on the festive table.

What to prepare:

• bell peppers - 4.5 kg;
• tomatoes - 3 kg;
• onions - 600 g;
• carrots - 4 kg;
• salt - 100 g;
• parsley root - 150 g;
• parsnip root - 150 g;
• celery root - 150 g;
• sugar - 100 g;
• ground red pepper - half a teaspoon;
• ground black pepper - one teaspoon;
• vegetable oil.

Preservation Stages

1. Blanch the pepper for two to four minutes in boiling water, remove and dry on a towel.
2. Finely chop the roots, salt, then fry in oil with onions and carrots.
3. Fill the Bulgarian fruits with the obtained minced meat.
4. Chop the tomatoes into porridge, stew in a saucepan.
5. After boiling pour in salt, sugar, seasonings. Keep on fire for another five minutes.
6. Stacked fruits in sterilized jars, pour the tomato mixture.
7. Sterilize, roll up.

In Moldavian

Features Bright pepper stuffed in Moldavian carrots and cabbage is a delicious vitamin dish for the whole family. In winter, it is enough to open the workpiece, warm it up, sprinkle with grated cheese or feta cheese, and you can serve it to the table. The recipe is considered dietary. Such preservation can be consumed even during fasting.

What to prepare:

• sweet pepper - 5 kg;
• cabbage - 3 kg;
• carrots - 1 kg;
• onions - 1 kg;
• vegetable oil - 300 g;
• salt - 170 g;
• parsley - a large bunch;
• ground black pepper.

Preservation Stages

1. Blanch the peppers in boiling water for four minutes, dry.
2. Pour the onion into the pan, fry in oil for a couple of minutes.
3. Add carrots, salt, and simmer under the lid for another two minutes. Cool.
4. Mix the fry with chopped cabbage, chopped herbs; add salt to taste, pepper.
5. Stuff the peppers with the mixture, ram well in a saucepan. Press down on a plate and load (for example, a three-liter jar of water).
6. Four days later, when the vegetables start juice, put them in jars, pour oil on top, roll up after sterilization.

Soviet style

Features This recipe is similar in taste to those stuffed peppers that were sold in stores during the Soviet era under the Globus brand. Banks were swept from the shelves, and to cook such a delicacy on their own with the housewives was considered the height of culinary skill.

What to prepare:

• sweet pepper - 3 kg;
• onions - 2 kg;
• ripe tomatoes - 1 kg;
• carrots - 2 kg;
• tomato paste - two tablespoons;
• sugar - one tablespoon;
• vegetable oil - 100 ml;
• salt to taste.

Preservation Stages

1. Pour boiling water over the peppers in a saucepan, blanch for two or three minutes. Take out and cool.
2. Fry onions and carrots separately on a couple of spoons of vegetable oil.
3. Dice tomatoes, fry in an oiled pan. Then pour the tomato paste, simmer for another two to three minutes under the lid.
4. Combine all the fry, add salt, sugar, mix.
5. Stuffed peppers with the resulting vegetable mass, lay the blanks in sterilized containers. Gaps between the fruits fill the remaining filling.
6. Pour a tablespoon of vegetable oil into each jar, cover with lids and sterilize.
7. Roll up, after cooling, remove to the underground, pantry before winter.

... and time-tested recipes

Experienced housewives who store crops for the future know how to preserve stuffed peppers correctly. For those who make the first harvest, step-by-step options for home preservation of vegetables will help. The following are simple variations of the rolling of bell pepper with various fillings that will help to save excess carrots, mushrooms, cabbage, apples or eggplant for the winter.

With cabbage and carrots

Features Stuffed peppers with cabbage for the winter is a charge of seasonal vitamins in a three-liter or liter jar. You can roll up such conservation in half an hour, having prepared the ingredients in advance.

What to prepare:

• bell pepper - 1 kg;
• carrots - two pieces;
• cabbage - one head of cabbage;
• water - 1 l;
• vinegar - 150 ml;
• sugar - 200 g;
• salt - two tablespoons;
• vegetable oil - 100 ml.

Preservation Stages

1. Mix grated carrots with cabbage sticks.
2. Stuff peppers with vegetable mass.
3. Gently lay the fruit sideways on the bottom of the pan.
4. Boil the marinade in another pan. Combine all remaining ingredients, mix, put on fire.
5. After boiling, turn off the mixture with peppers.
6. Set clean oppression, remove the pan for two days in a dark place.
7. After two days, transfer the peppers to sterilized containers, pour brine over the necks.
8. Put the jars in the pan, sterilize for 15 minutes.
9. Remove, roll up, turn over and wrap towels until cool.
10. Sent to the basement or underground for the winter.

With eggplant

Features In combination with young eggplant, stuffed peppers will have a delicate and piquant taste. Cooking will take a minimum of time if you prepare the vegetables and containers in advance.

What to prepare:

• peppers - 5 kg;
• eggplant - 3 kg;
• water - two glasses;
• 9% vinegar - one glass;
• sugar - one glass;
• vegetable oil - one glass;
• salt - one tablespoon.

Preservation Stages

1. Boil peppers in boiling water for three minutes to soften.
2. Flask the eggplant for three minutes, cut after cooling into cubes of about 1 cm.
3. Stuff the fruits with eggplant slices, place in prepared jars.
4. Boil the marinade. Pour salt, sugar into the water, pour vinegar, vegetable oil. Boil, remove from heat.
5. Pour the container with marinade, sterilize for 20 minutes, tighten for the winter.

No sterilization

Features Stuffed peppers for the winter in jars can be rolled up without sterilization. This method allows you to get a boiled appetizer with a high content of vitamins, combined with cereals, potato dishes.

What to prepare:

• pepper - 1 kg;
• carrots - 1 kg;
• parsley roots - 1 kg;
• greens (parsnip, dill, parsley) - 500 g;
• brine water;
• salt - one tablespoon for every liter of water.

Preservation Stages

1. Flush peppers in boiling water for a couple of minutes, cool with cold water.
2. Rinse chopped herbs.
3. Boil parsley roots and carrots until cooked, then grind with a food processor. Mix with herbs.
4. Stuff peppers with vegetable mass, shift into jars.
5. Prepare the brine by dissolving the salt in water.
6. Fill the containers with brine, close with plastic caps.
7. Store in a cool place.

In tomato marinade

Features It is better to prepare bright and appetizing harvesting in tomato from red, orange pepper, and for stuffing use not only white cabbage, but also red cabbage. It is advisable to take homemade tomato juice for the marinade, but it’s also suitable for purchase.

What to prepare:

• sweet pepper - 2-3 kg (according to the amount of filling);
• onions - 1 kg;
• carrots - 2 kg;
• cabbage - 0.5 kg;
• tomato juice - 1 l;
• salt - 30 g;
• 5% vinegar - 100 ml;
• peppercorns black pepper;
• vegetable oil;
• spice.

Preservation Stages

1. Transfer onions, carrots and cabbage into a pan, fry in oil. If desired, pepper.
2. Hold the peppers in boiling water for about three minutes, then fill them with minced meat along the edges, press them with your finger.
3. Throw three peas of pepper into each container, fill the liter jars with blanks.
4. Boil tomato juice on the stove, pour fruit over it.
5. Pasteurize for 45-50 minutes, tighten.

With beetroot

Features Peppers stuffed with a mixture of beets and carrots in brine will appeal to lovers of vegetable dishes, adherents of a healthy lifestyle. The blank contains many vitamins, fiber, can be used as a ready-made dish, winter salad or as an addition to the side dish.

What to prepare:

• sweet colored peppers - 1 kg;
• beets - one piece;
• carrots - 300 g;
• bulb - one head;
• water - 1 l;
• salt - one tablespoon;
• sugar - half a tablespoon;
• citric acid - two thirds of a teaspoon.

Preservation Stages

1. Prepare onions, carrots and beets: peel, wash, dry and chop.
2. Stir the components, stuff the thick peppers with the vegetable mass.
3. Stack the fruits in sterilized jars.
4. Prepare the brine for pouring: pour a liter of water into the pan, pour sugar, salt, citric acid. Stir, boil on the stove.
5. Pour boiling brine into the workpiece, put the jars sterilized for half an hour.
6. Roll up, put into storage after cooling.

With honey

Features Peppers stuffed with vegetables for the winter turn out to be piquantly sweet if garlic is added to the marinade and honey is added to the filling. According to the hostesses, such blanks "fly away" even before the onset of winter. Try to prepare a couple of cans to get started to appreciate a popular recipe.

What to prepare:

• medium sized peppers - 15 pieces;
• garlic - two large heads;
• cabbage - 0.6 kg;
• carrots - 0.3 kg;
• water - 1 l;
• sugar - 220 g;
• salt - 20 g;
• vinegar 9% - 20 ml;
• honey - half a teaspoon in each pod.

Preservation Stages

1. Hold the peppers in boiling water for three minutes.
2. Mash carrots and cabbage with salt, salt to give juice.
3. Peel the garlic, cut the slices across.
4. Pour honey into each pod, place a couple of pieces of garlic, fill the rest of the space with a cabbage-carrot mixture.
5. Stack the fruit tightly in 0.5 liter jars.
6. Boil the marinade. Combine vinegar, sugar, salt in water, boil, hold on fire for about three minutes.
7. Pour the cans with the marinade, sterilize for 35 minutes, roll up.

With apples

Features If you want to surprise your guests with an unusual fruit and vegetable combination - stuff the fruits with ripe apples. Such a surprise inside the blank will appeal to lovers of sweet and sour snacks.

What to prepare:

• red and yellow peppers - five each;
• sour yellow apples - 1 kg;
• water - 0.8 l;
• cinnamon powder - one teaspoon;
• sugar - three tablespoons;
• salt - one tablespoon with a slide;
• vinegar 6% - 250 ml.

Preservation Stages

1. Peel the apples from the stalks and seeds, cut into quarters or six to eight parts.
2. Dip the slices in boiling water for a couple of minutes, then ram them in pepper.
3. Transfer fruits to sterilized jars.
4. Boil the marinade: pour cinnamon, salt, sugar into the water. Boil, then pour vinegar.
5. Pour billet with marinade, sterilize and roll up for the winter.

With mushrooms and rice

Features Mushrooms and rice give nourishment, and spices add spices to vegetables. The billet is used both as an appetizer and as an independent dish, warming before serving in the microwave.

What to prepare:

• pepper - 1 kg;
• fresh mushrooms - 400 g;
• vegetable oil - 100 ml;
• unpolished rice - one glass;
• tomatoes - four pieces;
• onion - two heads;
• tomato ketchup;
• water;
• pepper and salt.

Preservation Stages

1. Boil rice in salted water until half cooked.
2. Mushrooms cut into small pieces.
3. Scald tomatoes with boiling water, peel and rub through a sieve.
4. In a frying pan in oil, fry the onions for a couple of minutes, add rice, tomato mass and mushrooms, simmer for ten minutes, gently stirring.
5. Pour 100 ml of water, pepper, salt, simmer another 15 minutes. Remove from heat, cool.
6. Stuff the peppers with the mixture, transfer the workpieces to sterilized jars.
7. Pour the stuffed bell peppers with mushrooms and rice into ketchup.
8. Sterilize in boiling water under covers for an hour, roll up and wrap in a blanket.

With aspirin

Features This recipe is suitable for those housewives who do not have enough time to create a full-fledged semi-finished product with a filling. Harvesting fruits in a quick way will allow you to open the jar at any time and complete the process of stuffing with already cooked peppers. Aspirin will act as a preservative, replacing vinegar or citric acid.

What to prepare:

• peppers - 1 kg;
• water - 2 l;
• aspirin - three tablets.

Preservation Stages

1. Put the prepared fruits in a pan, pour water, put on the stove.
2. After boiling, hold on the fire for another three minutes, turn off the burner.
3. Transfer the workpieces to sterilized liter containers, adding one tablet of aspirin to each.
4. Pour boiling water over the cans.
5. Roll up with sterilized metal covers, turn upside down, wrap a blanket overnight.

Frozen with meat

Features Peppers for the winter are not only canned, but also frozen. As a filling, use minced meat, rice, various vegetables. Recipes of stuffed peppers with meat for the winter or with mushrooms allow you to quickly cook home-cooked foods that require only boiling or stewing before serving.

What to prepare:

• pepper - 1 kg;
• rice - one glass;
• minced meat - 500 g;
• onion - one;
• before ground;
• salt.

Preservation Stages

1. Boil rice until half cooked.
2. Mix the minced meat with onion, pepper, salt.
3. Combine meat with rice.
4. Stuff the fruit mass with rammed fingers.
5. Send pepper stuffed with rice or meat for the winter in the freezer, packing in tight bags.

Stuffed pepper recipes for the winter make it possible to diversify the casual and festive menu.Billets are used as an independent snack or as a side dish for rice, buckwheat, meat. For the sake of appetite, some housewives sprinkle pickled pickles with fresh herbs, chopped garlic or grated cheese and greased with mayonnaise. Frozen semi-finished foods are boiled or stewed in sauce, served with sour cream, ketchup.

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