home → Second courses Peppers stuffed with vegetables with gravy for the winter. Stuffed peppers for the winter - the most delicious recipes with photos and videos. Stuffed peppers for the winter: “Recipe with vegetable stuffing”

Peppers stuffed with vegetables with gravy for the winter. Stuffed peppers for the winter - the most delicious recipes with photos and videos. Stuffed peppers for the winter: “Recipe with vegetable stuffing”

Does every housewife know how to seal homemade preserves for the winter? That's another question! And, as is well known, it is necessary to learn from the simple. It’s impossible to say that the recipes for clogging stuffed bell peppers for cold weather are so simple. But their amazing taste qualities directly “force” you to take up the canning of this particular appetizer dish. Stuffed peppers like these will become a central treat on the winter table and will delight those around you with their originality and aroma. And, besides, the procedure for preparing them itself is short. That's why stuffing peppers for the winter!

Stuffed peppers for the winter: “Recipe with vegetable stuffing”

Shredded white cabbage is the most popular type of filling for meaty sweet bell peppers. After all, it is this – juicy, aromatic, piquant – that goes perfectly with this vegetable. Sometimes it is accompanied by other vegetable components: onions, carotel, bitter red pods, etc. So in a particular recipe, it serves as a filling. To prepare, you will need to take the following list of products: 30-35 sweet peppercorns and 1 bitter pepper, 3 medium-sized forks of white cabbage, 3 carrots, 6-7 cloves of garlic, a bunch of dill and parsley. And for brine, per container: 1 glass of sugar, 2 tbsp. table salt, 100 ml of vegetable oil, 1 liter of water and half a tbsp. vinegar 6%

Cooking begins with blanching the peppers. To do this, pour water into a saucepan of suitable capacity, filling the container halfway, and set it to boil. While it is heating up, the peppercorns are washed and freed from the stalks and internal seeds. The resulting preparations are blanched in a colander over boiling water for 8-10 minutes (without direct contact of the fruit with the liquid).

For the filling, the top leaves of the forks are torn off, and the head of cabbage itself is processed with a special shredder, resulting in a neat, thin slice. If you don’t have such a grater, you can use a regular sharpened knife. Bitter pods with carrots and herbs are also rinsed and crushed in any convenient way. The chopped vegetables are mixed and at the same time added salt by eye. And the pepper “boxes” are filled as tightly as possible with the finished filling, then placing them in some kind of container. The garlic is peeled, washed with running water and placed in a saucer.

Water for filling « Stuffed pepper» winter preparations measure based on the ratio: for 1 jar - 1 liter of liquid. The required volume is poured into a separate container, salted and seasoned with granulated sugar, vinegar and vegetable oil. The solution is thoroughly mixed. Glass containers must be steam sterilized before filling. Then they are laid out in jars; and along with them, a clove of garlic is placed in each container. Afterwards, the workpiece is poured with the prepared marinade. Before the canned food is hermetically sealed, it is sterilized in boiling water for 5-10 minutes. The roll is stored in a cool, dark room. And served during the cold season with potato or meat dishes, as well as stewed fish.

And to make the sealing spicy, all kinds of spices are dropped to the bottom of the jars before filling at individual discretion: clove buds, black and sweet peas, bay leaves, caraway seeds and, of course, sprigs of herbs. By the way, dill umbrellas from dry herbs would not be out of place in canning.

Stuffed peppers for the winter: “B tomato marinade»

And similar recipes can be finished not in the usual marinade filling, but in tomato sauce. In this case, you will need to take: 3 kg of sweet peppers, 2 kilos of onions and carrots, 1 kg of tomatoes, 2-3 tbsp. tomato paste, 200 ml vegetable oil, table salt to taste, 1 tbsp. with a hill of sugar sand. In the main set for filling the dish " Pepper stuffed with vegetables for the winter» for moderate spiciness, you can also include hot pods or garlic of your choice; or limit yourself to the proposed list of products.

It starts with preparing the main components; that is, the tops along with the tails are cut off from pre-washed peppers and the seeds with internal membranes are removed. The “boxes” are dipped in boiling water for 2-3 minutes and placed in a colander to drain and dry. The carotels and onions are peeled and chopped into small cubes. Refined oil is heated in a frying pan and the onion is simmered in it until half cooked. Separately, carrots are fried in a small amount of fat.

Tomatoes are cut into neat slices and fried in 1-2 tbsp. butter Afterwards, tomato paste is added to them, and the mass is stewed for several minutes. Next, all three roasts are mixed and brought to low heat until the vegetables are cooked. And at the end of frying, they are also seasoned with spices. The peppercorns are stuffed with the prepared mixture and placed in scalded jars, with an additional layer of minced vegetables placed between them. This also fills the empty space in the jars. A tablespoon of lean is poured into the container on top raw oil, they are covered with lids and sterilized for 30-45 minutes (half-liter and liter, respectively) before seaming. For preservation, the recipe should be kept in a cool place. Dish as described culinary technology It comes out a little crispy, unusual and amazingly tasty.

Stuffed peppers for the winter: “Preparing stuffed with eggplant”

It is difficult to decide which preserves are most in demand: pepper or eggplant. What if you combine these two vegetables? Something amazing is sure to come out! Yes, on stuffed bell pepper for the winter with blue ones you will need: a couple of kilos of Bulgarian fruit and red tomatoes, about 1.5 kg of eggplant, a head of garlic, 2 cups of granulated sugar, 100 ml of vegetable oil and 200 ml of table ocet. capable of surprising and delighting, and, of course, decorating a festive dinner.

Peppers for preservation are washed, cleaned and poured with boiling water for a quarter of an hour to soften. The eggplants are cut into slices half a centimeter thick lengthwise (thinner is possible), add some salt and leave to release the salt for 20 minutes. Afterwards they are rinsed under running water, drained and fried until browned in a frying pan in hot fat on both sides. It would be good to fry the blue ones on the grill; but a frying pan will do. Then the ruddy “tongues” are rolled into tight rolls, each coated with pre-pressed garlic and a thin piece of bitter pods placed inside. The last ingredient can be excluded if the dish is not spicy, with a mild, pleasant aftertaste.

The resulting rolls are placed in peppers, several at a time, and jars scalded by steaming or in the oven are filled with such preparations. The filling is a solution prepared from red ripe tomatoes, which are peeled and pureed in a meat grinder. Granulated sugar is added to the tomato mass, vegetable oil and table ocet. The filling is boiled for 10 minutes and containers with peppercorns are poured with it. The containers are covered with tin lids and sterilized in a bowl of gently boiling water. Having rolled up the appetizer " Peppers stuffed with eggplants for the winter» will last perfectly all winter at room temperature conditions.

"Vegetables with honey filling"

If you want something original, you can use it with an unusual honey filling. In this case, the minced meat is taken purely from vegetables: White cabbage, garlic, carotel and honey. And for the marinade, per liter of water you will need 20 g of coarse salt, 200 g of sugar, 150 ml of 9% vinegar, a glass of vegetable oil.

Selected paprika fruits are dipped in boiling water for 5 minutes, after which they are dried and peeled. The cabbage is finely chopped. Karotel is ground on a grater. The last two vegetables after cutting are combined and mixed. Peeled garlic is pressed through a press. In each peppercorn put half a teaspoon of natural honey and a little crushed garlic. Then they are filled with chopped vegetables and placed in jars, which are filled with boiling marinade. Peppers stuffed with cabbage for the winter with honey is sterilized for about 25 minutes (time indicated for liter containers) and sealed.

« Stuffing with rice and mushrooms"

Preparation of peppers with minced rice grains and mushrooms turns out to be unusually appetizing. This is no longer just a snack, but a full-fledged, hearty dinner that just needs to be reheated. The following products are taken: 1 kg of paprika, about 0.5 kilo fresh mushrooms(preferably mushrooms), 4 large tomatoes, 1 cup rice, large onion, tomato homemade juice or sauce, 100 ml vegetable oil, spices.

Paprika for stuffing is prepared as described in previous recipes. The chopped onion is simmered in butter. The tomatoes are peeled and turned through a meat grinder or crushed on a grater or using a blender. The rice grains are washed thoroughly. Mushrooms are cut into small pieces. Then the mushrooms are mixed with rice, and together they are fried in fat in a frying pan, pouring them into the previously stewed onions. Next, the tomato mass is placed in the bowl, and the stew lasts 15-20 minutes. Is it pouring in? part of the specified volume of water, spices are poured in, and stewing continues until half-ready. After allowing the mixture to cool, start peppers with it and distribute them into jars. Homemade or thick ketchup is also poured into the container tomato juice, and the dish is sterilized for about an hour, after which it is immediately rolled up and wrapped in a blanket until it cools. During cooling, it is advisable to turn the blockage upside down, checking for tightness and absence of leaks.

Stuffed peppers for the winter: “Stuffed with tomatoes”

Peppers stuffed with ripe, juicy tomatoes are an excellent preparation that will appeal to all family members. These two vegetables are already storehouses of vitamins and nutrients. And if you add garlic to them! The ingredients for the “” recipe are the following: 14 paprikas, 1 kilo of tomatoes, 12-14 cloves of garlic, 1 liter of water, 1.5 cups of granulated sugar, 2 tbsp. table salt, 200 ml each of vegetable oil and table ocet.

So before we start, everyone necessary products for clogging, they are laid out for convenience on the kitchen table. Paprika is sorted, sorting fruits of medium size and even beautiful color. They are thoroughly washed under a cold running stream, while cutting off the stalks and cleaning out the seeds. Tomatoes are selected with dense pulp, not too large. After rinsing, the tomatoes are dried on a kitchen towel, cut in half and then into half rings. Garlic cloves without husks are left whole, but rinsed in water.

Having prepared the components, you can proceed directly to stuffing. First, a garlic clove is placed in each pepper, and then tomato slices. The stuffed fruits are packed tightly into glass jars. Further on " Pepper stuffed with tomatoes for the winter"The brine is made. Boil some water for it, dissolve the spices in it and pour in vegetable oil. The brine is boiled for a couple of minutes, and, literally removing it from the stove, it is seasoned with ocet. The sealing container is filled with the finished filling and sterilized for 15 minutes. The workpiece is sealed and transferred to a cool room until frost. There is no doubt that it turns out delicious! Only Bulgarian lecho can be tastier.

By preparing canned cabbage or other minced meat for the cold weather, you will certainly make sure that the time spent on clogging was not wasted! It is entirely justified by the final goal! After all, the dish turns out to be incredibly tasty, and quite practical and satisfying. Everyone, without exception, loves to eat delicious food. AND " Stuffed peppers for the winter. Recipes» will help you satisfy your culinary needs and preferences.

Stuffing peppers for the winter is a very rewarding task. This dish will make you hungry when you're tired and everyone needs to be fed quickly. Don't cook everything according to one recipe - you'll quickly get tired of it. Can be done different fillings for it and a different marinade, then in winter open the jar, quickly boil the potatoes and a full-fledged delicious dinner ready! Many love stuffed with meat, but you can also prepare it for future use - freeze it. Freezing, by the way, is also a way to preserve a product. And then you can delight your family with this delicious dish more often. Therefore, today for you in the selection of recipes from us there will be different variants stuffing.

Peppers stuffed with cabbage for the winter: recipe with photos, you'll lick your fingers!

This is a snack option for preparing for the winter; it tastes more like pickled vegetables in convenient vegetable cups. To prepare it, it is recommended to choose small, oblong fruits with thin walls - more of them will fit into the jar, and the snack will look neater on the table. You can take any vegetables. It is better to lightly fry zucchini and eggplants in oil; pieces of chili, strong tomatoes, onions and herbs do not require additional heat treatment. You can supplement the filling with herbs and add a little chopped garlic. I offer you the most popular option - with cabbage. It is interesting because in it we will do without sterilization, which often appears in similar cooking recipes.

Ingredients:

500 gr. bell pepper;
1 carrot;
200 gr. cabbage

Marinade:

75 ml. vinegar;
500 ml. water;
100 gr. Sahara;
1 tbsp. salt;
50 ml sunflower oil;
a few black peppercorns;
1 bay leaf.

How to stuff peppers with cabbage and carrots for the winter

When serving, sprinkle with garlic, herbs, and small pieces of chili.

Tip: If you come across very dense fruits that begin to break when filled, it’s not a problem. Just put them in boiling water for 1-2 minutes - they will become more elastic, and this will not affect the taste of the workpiece.

Bell peppers stuffed with vegetables for the winter: recipe with photos

Peppers stuffed with vegetables in tomato sauce and preserved for the winter are a complete dish for a family dinner and for unexpected guests. It is often filled with meat, but today we will consider a vegetarian option, which is no worse, has excellent taste and is stored all winter. Stuffing vegetables is quite easy and even budget-friendly, because in the summer season you can buy them for almost pennies. If housewives prepare such dishes mainly in the summer, due to the cheap cost of the pepper itself, then in the winter it becomes more expensive, and these preparations will always help you out at any time of the year. A cool and dark place is suitable for storage, so grab the recipe and let's preserve it together.

Ingredients:

400 g bell pepper,
1 carrot,
1 onion,
300 g white cabbage,
100 g tomato paste,
1 tsp. salt,
bay leaf if desired,
black peppercorns or ground to taste,
1 tbsp. vegetable oil.

How to roll up peppers with vegetables according to this recipe:

We send the finished preservation to a cool place until winter, where it will wait in the wings. This is how we made a dish that will become for you in winter excellent option home feast, and it will be enough to simply uncork the jar.

Stuffed peppers with minced meat and rice for the winter: recipe (frozen)

If you are already tired of making preparations, and there is still space left in the freezer, this recipe is just for you. You can use any meat for the filling, the tastiest is to prepare a mixture of pork and beef, and it is healthier to use chicken and turkey meat. A frozen product should not be stored all winter - if you have a regular freezer, then you can store it until the New Year, and if you have a separate freezer, where the temperature is much lower - 6 months and a little longer. You can cook from any variety - large, small, the main thing is that they can be conveniently placed in the freezer. Red and green look the most beautiful when frozen; when defrosted, yellow and light green lose their color and become yellowish. The latter are best stewed in tomato sauce.

Ingredients:

5 pieces of bell pepper;
150gr. any minced meat;
80gr. rice;
salt, ground pepper to taste;
half an onion;
1 chicken egg.

How to freeze stuffed peppers for the winter

Stuffed peppers for the winter with rice, carrots and onions

This preparation is ideal lean and very tasty dish. It can be used as a main dish, as a second side dish for meat, preheated, or as cold snack. If possible, for cooking, choose fruits of the correct shape, but slightly rounded. It is more convenient to put them in a jar. When serving, place on plates, you can top with sour cream, Greek yogurt or the sauce in which they were preserved.

Ingredients (per 0.5 liter jar):

3 bell peppers;
1 carrot;
1 onion;
4 small tomatoes;
30g. rice;
1 tbsp. vegetable oil;
1/2 tablespoon vinegar 9%;
1/4 teaspoon salt;
1/4 teaspoon sugar.

How to cook peppers stuffed with rice and vegetables for the winter

It’s not difficult to prepare meat or vegetable stuffed peppers for the winter. Spicy or not, hearty or for a snack - all the recipes are very different and you should try to cook each of them over the weekend.

In this article you will find everything about stuffed peppers for the winter: peppers with cabbage and carrots, with vegetables, without sterilization, in tomato, Bulgarian and Hungarian with photos and videos.

For preparations for the winter, salad peppers of the Hungarian and Bulgarian varieties are most often used; they are canned and added to vegetable salads, salted and used as a seasoning.

They also stuff it and roll it into jars, resulting in an extraordinary delicious snack for any meal.

There are a huge number of recipes for preparing stuffed peppers for the winter, but the process of preparing for such preparations has a number of identical principles and steps.

Let's look at them in more detail:

For cooking, use fresh, dense, fleshy, medium-sized sweet peppers.
For stuffing, it is best to use slightly overripe fruits of light green, dark green and yellowish color.
They are washed by removing the stalk and cleaning out the seeds.
Unless otherwise indicated in the recipe, blanch the peppers for 2 to 20 minutes in boiling water, then cool.

Blanching is a short-term treatment of the product with boiling water or steam.

Do not forget that some preparations for the winter require sterilization, so be sure to maintain the required time and maintain cleanliness during production.

BULGARIAN STUFFED PEPPERS FOR WINTER

Ingredients:

4.5 kg sweet pepper
3.0 kg tomatoes
600.0 onions
4 kg carrots
150 each, 0 parsley roots, celery and parsnips
salt - 100.0
sugar - 100.0
ground black pepper - 1 tbsp
hot ground red pepper - 0.5 tsp

Preparation:

Prepare washed, peeled and blanched peppers for stuffing.
Cut the onion and roots into small cubes and fry in oil.
Add half the amount of salt, chopped herbs and mix everything well.
Fill the peppers with the resulting minced meat.
Chop the tomatoes and heat to a boil, add salt, sugar, seasonings and cook the tomato mass for 5 minutes over low heat.
Place the peppers in jars and pour tomato sauce.
Sterilize in boiling water: 1 liter jar - 50-60 minutes.

STUFFED PEPPERS FOR WINTER WITHOUT STERILIZATION

According to this recipe, pepper turns out like a salty snack. Ideal for boiled potatoes and porridge.

Ingredients:

Bell pepper - 1 kg
Carrots - 1kg
Parsley root - 1 kg
Greens (dill, celery, parsley, parsnips) - 500.0

Preparation:

Prepare the peppers: wash, remove the stem and remove the seeds.
Blanch them for 1 - 2 minutes in boiling water, then cool in cold water.
Finely chop the washed greens.
Boil parsley and carrots until half cooked, chop and mix with herbs.
Stuff the peppers with prepared minced vegetables.
Place them tightly in clean glass jars and fill with brine (1 tbsp per 1 liter of water)
Store this preparation in the cold.

SALTED PEPPERS STUFFED WITH VEGETABLES FOR WINTER WITHOUT STERILIZATION

Ingredients:

Ripe fleshy sweet pepper

For minced meat:

Carrots - 150.0
White cabbage - 800,
Parsley, dill and celery 25.0 each
Salt - 1 tbsp

For the brine:

for 1 liter of water - 1 tbsp salt

Preparation:

Wash the peppers, cut out the seeds, drain the water and pour salt into each fruit at the rate of 1 dl per 1 kg of peeled pepper.
Let the peppers stand for 2-3 hours.
Prepare the minced meat: grate the peeled carrots on a coarse grater. Finely chop the cabbage and chop the greens. Mix all vegetables thoroughly in a bowl and add salt.
Fill the pepper fruits with the prepared minced meat.
Place them in glass jars and fill with cold brine.
Leave the jars at room temperature for 10 days, and then transfer to a cold place.

PEPPERS STUFFED WITH CABBAGE AND CARROTS FOR WINTER - VIDEO

In this video you can watch the complete technology for stuffing peppers and pouring marinade over them.

STUFFED PEPPERS FOR WINTER IN TOMATO JUICE

Ingredients:

Red pepper
carrots - 2 kg
onions - 1 kg
fresh cabbage - 0.5 kg
tomato juice - 1 liter
salt - 30.0
vinegar 5% -100.0

Preparation:

Prepare the minced meat: fry shredded cabbage, onions and carrots in vegetable oil, add salt and pepper and leave in a dish until the oil drains.
Fill the prepared peeled and blanched peppers with minced meat.
Place 3 black peppercorns at the bottom of the jars and fill the jars with stuffed peppers.
Boil tomato juice and pour it over the peppers.
Pasteurize: liter jars- 50 minutes
Roll up.

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, but at the same time original recipes stuffed pepper preparations.

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

Very beautiful and useful preparation with a delicate taste.