8 best recipes for making stuffed peppers for the winter

Bell peppers are 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 foods. There are a fairly large number of simple recipes that even a beginner in culinary skills can use.

Features of cooking stuffed peppers for the winter

Vegetables, as well as other ingredients, must be thoroughly washed and cleaned - this will allow the conservation to stand for longer. In addition, vegetables should be completely dried to keep them crispy and not watery. Before harvesting, the stalk and seeds are removed. Chop carrots and onions in a food processor.

Requirements for containers and main ingredients

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

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

Cooking recipes

Depending on your preferences, you can choose the appropriate option for preparing mouth-watering bell peppers stuffed with vegetables.

Stuffed peppers for the winter with cabbage, carrots and honey

The taste of stuffed peppers with the addition of honey is even more exquisite. What do you need:

• bell pepper - 3 kilograms;
• cabbage - 1 head of cabbage;
• carrots - 500 grams;
• honey - 1 dessert spoon for 1 piece;
• salt and sugar - 1.5 tablespoons;
• vinegar - 60 grams.

Preparation:

1. Boil vegetables until tender and then cool. Chop cabbage and carrots, mash and salt.
2. Fill each peppercorn with this mixture, place honey in the middle and cover with the last layer of vegetables.
3. Place the product in jars. Prepare the marinade: dissolve vinegar, salt and sugar in water. Wait until it boils and fill the bottles.

Sterilize and store.

With garlic and eggplant in jars

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

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

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Preparation:

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

Roll up and hide the cans for storage.

Without sterilization

You can use a more simplified option and not sterilize the cans.

Ingredients:

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

Preparation:

1. Clean and rinse the main component. Grate carrots, chop cabbage and chop greens.
2. Combine minced vegetables, salt and place in vegetables.
3. Place the stuffed product in jars and pour over with cold brine.

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

Bulgarian style for the winter without vinegar

This blank is ideal for a festive table. Ingredients:

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

Preparation:

1. Boil vegetables for 3 minutes. At this time, chop the onion and parsnip root. Fry. Stir in herbs and add half the salt.
2. Fill the pepper with the mixture and place in jars.
3. Chop the tomatoes, bring to a boil and add the rest of the salt, 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 tighten the bottles.

Stuffed peppers with vegetables in tomato sauce

The tomato component will perfectly complement the taste of bell pepper. What do you need:

• pepper - 2 kilograms;
• carrots - 500 grams;
• cabbage - one head of cabbage;
• onions - 300 grams;
• salt and sugar - 2.5 tablespoons;
• tomato paste - 800 grams;
• vinegar - 3 large spoons.

Preparation:

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

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Roll up cans with lids.

In honey filling

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

• pepper - 6 kilograms;
• honey - half a glass;
• salt and sugar - 50 grams;
• vinegar - a glass;
• spices 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 pepper.

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

With rice

The rice preparation will become a complete dinner and a real delicacy. Ingredients:

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

Preparation:

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

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

Pepper stuffed with cherry tomatoes

This tasty preparation with salted tomatoes is the perfect addition to the side dish. What do you need:

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

Preparation:

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

It remains only to roll up the finished canning.

Product storage rules and periods

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