We suggest that you prepare a stuffed pepper for the winter. This appetizer will be the main treat on any table, and will please guests with originality and incredible aroma.
Recipe for pepper stuffed with vegetables for the winter
Ingredients:
- Bulgarian colorful pepper - 3 kg;
- white cabbage - 2 kg;
- carrots average - 115 g;
- vinegar dining room 9% - 20 ml;
- cumin, salt - to taste.
For marinade:
- vinegar - 455 ml;
- salt - 120 g;
- cloves - 8 pcs .;
- parsley;
- water - 10 liters.
Preparation
Cabbage thinly shred and sent to a bowl. Add to it grated peeled carrots, cumin, salt to taste and a little vinegar. We knead the vegetables well with our hands and leave to marinate for 2 hours.
In the meantime, we process the pepper, cut out the stems, remove the seeds and wash the billets with water. Next gently pour the peppers in boiling water and we mark 3 minutes. After that, we take out their noise and after cooling we stuff the prepared stuffing.
At the bottom of each jar we throw grasses, spices and lay out the pepper. Fill with a hot marinade, prepared from water, salt and vinegar. Sterilize the preservation of 20 minutes and roll them up with covers. We turn them upside down and cool for 24 hours, and then we store them in the refrigerator.
Peppers stuffed with aubergines for the winter
Ingredients:
- blue eggplants - 145 g;
- water 130 ml;
- olive oil - 20 ml;
- sweet pepper - 5 pcs .;
- sugar - 45 g;
- table vinegar - 25 ml;
- garlic - 10 g;
- water - 1.5 liters;
- spice.
Preparation
Eggplant washed, cut along and fried in olive oil. Bulgarian peppers are processed and let down for 5 minutes in boiling water. Greens and garlic melenko chop with a knife and put on eggplants, turning them into rolls. Stuffed peppers stuffing rolls.
Now we prepare marinade: in water we dissolve small salt, sugar and we pour in table vinegar. In a sterilized jar we throw spices, lay prepared peppers and pour hot marinade. Sterilize the preservation of 30 minutes, and then close, wrap and cool. That's all, stuffed with vegetables, Bulgarian pepper for the winter is ready!
Pepper stuffed with vegetables and rice for the winter
Ingredients:
- bulbs - 115 g;
- carrots - 115 g;
- sweet multi-colored pepper - 1,5 kg;
- sunflower oil - 105 ml;
- Round-grained rice - 145 g;
- sugar - 5 g;
- iodized salt - 5 g;
- water - 455 ml;
- tomato paste - 190 ml.
Preparation
Before stuffing the pepper for the winter, rinse the rice and soak it for 15 minutes. Meanwhile, we clean all the vegetables and rinse them. Next, shred onion semirings, carrots rubbed on the grater and wessed them on the warmed oil. Rice boil 10 minutes in a microwave and add to the vegetables. Thoroughly mix everything and add it to taste. Tomato paste is diluted with water, boiled, we throw salt and sugar. Blanched peppers for a few minutes and let cool. Then we stuff them with cooked stuffing and put them into the cauldron. Fill with tomato hot sauce, bring to a boil, stew for 20 minutes and put into jars. Sterilize the preservation in the microwave for 15-20 minutes, tighten the lids and wrap it in a warm blanket until it cools.
Pepper stuffed with tomatoes and garlic for the winter
Ingredients:
- Bulgarian sweet pepper - 1,5 kg;
- garlic - 10 g;
- tomatoes ripe - 1,5 kg;
- spice;
- sugar - 365 g;
- vegetable oil - 205 ml;
- vinegar - 305 ml;
- salt - 35 g;
- water - 2 l;
- basil, laurel leaf - to taste.
Preparation
Pepper is washed, we remove the seeds and blanch for several minutes.
Tomatoes cut into cubes, podsalivaem to taste, squeeze through the press garlic and add chopped basil. At the bottom of the cans throw a laurel leaf. Chilled peppers stuffed with tomatoes and carefully spread the vegetables to the banks.
For the brine, let the sugar, oil, salt, table vinegar and boiling water be poured into the water. Fill the fragrant hot liquid with pepper and sterilize the preservation for 15-20 minutes. Then roll up and after cooling we remove the stuffed Bulgarian pepper for the winter in the cellar.