Recipe for preparing boiled stuffed peppers for the winter. Stuffed peppers - simple and tasty vegetable recipes for the winter. How to Prepare Stuffed Peppers with Meat and Rice for the Freezer

4 cans of 3 liters

1 hour 45 minutes

36 kcal

5 /5 (1 )

Stuffed peppers are a great appetizer that goes well with any meal. In order to prepare it for future use, you will not need a lot of time and products. Pepper must be ripe and juicy, and you can use any vegetables or meat as a filling. Stuffed peppers are rolled into jars or frozen in the freezer. Which type of workpiece to choose depends only on your time and desire.

Recipe for preparing stuffed peppers for the winter in jars

Inventory: board, grater, pan, knife, jars, lids, sieve.

Ingredients

Step-by-step preparation

First, we sterilize 4 jars with a capacity of 3 liters. I sterilize the jars over steam for 10 minutes. You can bake them in the oven or microwave them for 5 minutes with a little water. Boil the seaming lids in water for 5-10 minutes.
Finely chop red pepper (1 pc.) and 110 g of garlic.
Take 2.2 kg of ripe bell pepper and carefully remove the stalks so as not to damage the integrity of the vegetable.
Next, thoroughly rinse the peppers in clean water.
Pour clean water into a large saucepan and bring it to a boil.
Place the peppers in small portions on a sieve, place in boiling water and blanch for 3 minutes.

Blanching is a short-term cooking of a product in boiling water or steam treatment.
Finely chop the head of cabbage using a knife or a special grater.
We also grate 120 g of carrots and mix it with cabbage.
Next, stuff the peppers with the prepared ingredients: inside each pepper we put a little cabbage and carrots, a couple of pieces of garlic and red pepper, and then cabbage and carrots again.
Place the stuffed peppers tightly in pre-sterilized jars.
Pour 4 liters of clean water into the pan and add 105-110 g of salt.

Bring the brine to a boil and pour boiling water over the pepper.

Then we turn the jars over and wrap them in a blanket. Leave them like this until they cool completely.

This pepper is stored all winter in a dark, cool place. It can be served with any side dish or hot dish.

Video recipe

Recipe for peppers stuffed with carrots and tomato puree for the winter

Cooking time– 50 minutes.
Number of servings– 2 cans.
Calorie content per 100 g– 54 kcal.
Inventory:

Ingredients

Step-by-step preparation

We also cut 360 g of carrots into not very small pieces.

It is better not to grate carrots so that they retain their shape in the finished dish.
Pour 65 ml of vegetable oil into a frying pan and put it on fire. When the oil is hot, add the onions.
Then add the chopped carrots and fry everything together over low heat until soft.
At this time, you can prepare the pepper. We will need 1.8 kg. We remove the stalks and wash it of seeds.
When the onions and carrots become soft, add 400-500 g of pureed tomatoes. Instead of pureed tomatoes, you can use crushed tomatoes or tomato paste. Add about 1 tbsp. l. granulated sugar and salt, and then simmer the vegetables for another 10 minutes.
Stuff the peppers with the prepared vegetable dressing and place in a pan. The remaining dressing can be placed on top of the pepper.
Place the pan over medium heat and bring the peppers to a boil. This will take you approximately 30 minutes.
Place the prepared peppers into sterilized jars and seal them with lids.

Video recipe

Don't miss the opportunity to watch the video to see how easy it is to prepare stuffed peppers.

You can preserve stuffed peppers for the winter not only through canning. In the next recipe I will tell you how to cook peppers with meat and freeze them in the freezer. This storage method is wonderful because it does not require much effort or time, and the products retain their freshness and all the beneficial substances.

Recipe for bell peppers stuffed with meat for the winter

Cooking time– 1 hour 25 minutes.
Number of servings – 2-3.
Calorie content per 100 g– 106 kcal.
Inventory: board, frying pan, knife, food processor, 1 liter jars, lids.

Ingredients

Step-by-step preparation

In a separate bowl, wash 125 g of long grain rice and 125 g of brown rice. If you don't have brown rice, substitute regular rice.

Take about 2.2 kg of pepper, wash it, and then remove the stalks and seeds. At the same time, try not to damage the integrity of the pepper.
Steam the peeled peppers until half cooked. You can also blanch it for 3-4 minutes in boiling water.
Grind 1.6 kg of meat in a blender or meat grinder. You can use pork, beef or a mixture of both, as long as the meat is fresh. Place rice, minced meat and break 1 egg in a deep bowl. Add 1 tbsp there. l. salt and black pepper to taste, and then mix well.
Finely chop 220 g of onion and grate 230 g of carrots.
Next, grate 650 g of tomatoes or pass them through a meat grinder.
Pour 40 ml of vegetable oil into the frying pan and set it to heat up. Then add chopped onion and fry until golden.
When the onion is browned, add the carrots to the frying pan and fry everything together until half cooked.
Place a third of the fried vegetables on a separate plate. We use them for filling.
Add 1 tbsp to the remaining vegetables. l. fat or butter and 25-30 g flour.
Mix fat with flour and add chopped tomatoes.
Fry everything together for a few more minutes, and then pour a little water and salt to taste. When the gravy boils, you can turn it off.

Fill the prepared peppers with minced meat and place them in portioned plastic bags. We release excess air from the bags and send them to freeze.
We also put the cooled gravy in a tight bag. For convenience, the bag can be placed in a container and placed in the freezer.

Peppers are one of my favorite vegetables due to their variety of colors and flavors. In addition, it is very healthy: it contains a huge amount of vitamin C and easily digestible sugars, which help remove metals from the body. In the fall, I try to prepare enough of it, and in various ways: canning, pickling, sauerkraut and ice cream. And all my efforts are to replenish the vitamin reserves of all family members during the winter-spring period. Today I invite you to look at interesting recipes with photos of stuffed peppers for the winter. You'll be licking your fingers - that's the motto of this preparation.

Peppers stuffed with cabbage and carrots for the winter without sterilization

The value of this recipe lies in the ideal combination of pepper and cabbage with carrots, due to their mutually complementary complexes of nutritional and biologically active substances. During the cooking process, the vegetables turn out sweet and crunchy, and most importantly, aromatic.

For 2 cans with a capacity of 1 liter you need:

Sweet green pepper – 700 gr.;
Carrots – 300 gr.;
Cabbage – 400 gr.;
Bay leaf – 2 pcs.;
Allspice – 2 pcs.;
Carnation – 2 socials;
Black pepper – 6 pcs.;
Parsley – 2 sprigs;
Salt – 40 gr.;
Apple vinegar 6% – 30 gr.

Brine filling per 1 liter of water:

Water – 1 l;
Salt – 20 gr.;
Apple cider vinegar 6% – 60 ml.

Tip: while stirring, you need to press the cabbage so that the juice appears.

Let's start preparing:

We select medium-sized bell peppers, up to 8 cm long and without visible defects, rinse under running water. We clean and wash the carrots.

Shred the cabbage into small strips, grate the carrots on a fine grater, and place the slices in a bowl. Add salt and apple cider vinegar there, mix everything thoroughly.

We cut the peppers in the area of the stalk and remove it along with the core and seeds. Blanch the peeled vegetables for 3-4 minutes. until softened and rinsed with cold water.

Place the filling into the cooled peppers, being careful not to damage them.

In each prepared jar we send allspice and black pepper, cloves and a sprig of parsley, and then stuffed vegetables with cabbage and carrots, and a bay leaf on top. Fill the contents of the jars with boiling water twice and drain the water when the jars are warm to the touch. For the third time, fill with brine (boil spicy water with salt for 5 minutes)

We take out bay leaves, cover the jars with lids, roll them up and wrap them in a blanket.

Tip: When cooled in cold water, vitamin C is retained in the pepper.

Sealings without sterilization are ready quickly, and most importantly - very tasty.

Stuffed peppers for the winter: recipe with photo “You'll lick your fingers”

You can surprise your loved ones and acquaintances with recipes like this one. You will ask why? It's simple, one of the ingredients is spicy roots, which absolutely no one uses. I assure you that the dish will be unusual, but it will only please everyone.

Amount of ingredients per liter jar:

Sweet pepper – 500 gr.;
Carrots – 300 gr.;
White roots (parsley, parsnip, celery) – 30 gr.;
Onion – 40 gr.;
Dill greens – 8 gr.;
Salt – 8 g;
Refined sunflower oil – 80 gr.

Marinade pour into half a liter of water;

Water – 0.5 l;
Sugar – 40 gr.;
Salt – 15 g;
Apple cider vinegar 6% – 150 ml.

How to cook:

We wash the selected peppers (without any visible damage), cut out the tails and cores, and rinse the seeds with running water.
To give the fruits elasticity, soak them in boiling water for 5 minutes.
We clean the carrots and white roots and cut them into small strips. Cut the onion into thin half rings. Wash the greens and finely chop them.
Pour sunflower oil into a deep frying pan, after it has warmed up, add onions and white roots, frying them until golden brown, and then add carrots and fry them until soft. Pour into a bowl, let it cool a little, and add salt and herbs.
Stuff the peppers with the vegetable mixture and place them in a jar.
At the same time, prepare the filling: add sugar and salt to boiling water, boil for 5 minutes, and pour in vinegar.
Fill the contents of the jar with marinade and place it in a deep pan for sterilization for 70 minutes.
We take out the jar with oven mitts, cover with the prepared lid and seal.

Tip: the water in the pan for sterilization should be at the 1/3 level so that it does not splash out.

Well, the canned stuffed peppers are ready for the winter - you'll lick your fingers. Recipes with photos are easy to understand and remember.

Stuffed peppers with minced meat and rice in the freezer for the winter

Frozen stuffed peppers are a good solution to quickly and tasty feed your family. The prepared dish from such preparations differs from pickled ones in its unique aroma of fresh vegetables. Fruits in the freezer also retain almost the original vitamin levels. Therefore, it is better for children to freeze peppers for the winter, because they especially need vitamins in winter. And for those children who do not eat fruits, you can easily mix pepper puree into the filling with rice and vegetables, removing the skins from them.

Required ingredients:

Pepper – 10 pcs.;
Minced pork and beef – 300 gr.;
Rice – 150 gr.;
Carrots – 100 gr.;
Onion – 50 gr.;
Cabbage – 50 gr.;
Chicken egg – 1 pc.;
Dill greens – 5 gr.;
Salt – 10 gr.

Tip: you need to undercook the rice a little so that it doesn’t get overcooked in the main dish.

Preparing the dish:

We choose red or orange peppers that are thick-walled and without defects. Wash and separate the stalk with the core and seeds. And soak the vegetables in hot water for 5 minutes. to acquire elasticity. And then put them in cold water to cool.
While the rice is cooking, cut the onion into small cubes, grate the carrots, finely chop the dill and cabbage.
In a deep bowl, combine the minced meat with rice, carrots and onions, and also add the egg, cabbage, herbs and salt.
Mix everything thoroughly and stuff the peppers. Place the prepared vegetables in a vacuum bag and put it in the freezer.
And don't forget to put a bag of stuffed peppers in the freezer for the winter.

Tip: before combining with rice and vegetables, the egg must be washed with soda, even if it looks clean.

Peppers stuffed in Bulgarian style, canned

During the Nativity Fast, I often open these cans for the main course because the peppers are so filling. I use tomato sauce for other Lenten dishes: dressing borscht or stewed beans, which makes the taste more aromatic.

Ingredients for 2 1 liter jars:

Sweet pepper – 1.5 kg;
Carrots – 640 gr.;
Parsley and celery root – 60 g;
Onion – 120 gr.;
Dill greens – 15 gr.;
Allspice – 2 pcs.;
Hot capsicum – 3 rings;
Refined vegetable oil – 100 gr.
Tomato filling:
Red tomatoes – 500 gr.;
Salt – 15 g;
Sugar – 20 gr.

Cooking method:

Select yellow, sweet, thick-walled small peppers, wash and cut out the stalk with the inner pulp and seeds. Place the fruits in boiling water and keep them there for 2-3 minutes.
Wash the vegetables for minced meat, peel and finely chop the roots and herbs, cut the onion into half rings, and grate the carrots on a fine grater.
Fry chopped carrots, white roots, and onions until tender and mix with salt and herbs.
Let's prepare the tomato sauce: wash the tomatoes and cut them into pieces, put them in a saucepan and put them on the fire. Cook until soft and rub the hot mixture through a sieve, add hot and allspice pepper, sugar and salt to the resulting mass and, stirring, bring to a boil.
Meanwhile, fill the peppers with minced meat and put them in jars.
And then pour hot tomato sauce on top and sterilize for 80 minutes. Cover each jar with a lid.
Using oven mitts, we take out the pieces, roll them up and place them under the table to cool.

Tip: you need to grind hot food with a wooden spoon, as it does not heat up.

The result was a tasty and unusual appetizer made from Bulgarian peppers.

Preparing stuffed peppers with vegetables in jars

There are dishes that please the eye and you really want to try them. This is how these peppers turn out: whole little orange fruits in a red sauce. One day, at a dinner with relatives, I noticed how my aunt calmly took a small pepper and ate it, and she absolutely did not eat or cover the pepper. And then she told me: well, he looked very appetizing.

Ingredients needed for 2 half-liter jars:

Sweet pepper – 6 pcs.;
Cabbage – 150 gr.;
Onion – 30 gr.;
Carrots – 60 pcs.;
Ground black pepper – a pinch;
Salt – 5 gr.

Tomato filling:

Tomatoes – 700 gr.;
Ground paprika – 3 g;
Parsley – 1 branch;
Bay leaf – 1 pc.;
Salt – 5 gr.

Preparing the snack:

We wash and clean all vegetables. Cut off the tail of the pepper and remove the inner pulp and seeds. Place the peppers in hot water to soften them, and then in cold water to preserve vitamin C.
Cut the onion, carrots and cabbage into small cubes and grind one by one in a blender bowl until small pieces (not pureed).
Place the onion in a heated frying pan with oil and fry until golden brown, then add the carrots and, after a while, the cabbage. Salt the vegetables, mix and cover with a lid to simmer for 10 minutes.
Wash the red tomatoes, blanch them in boiling water and remove the skin. Blend the tomatoes using an immersion blender and pour into a deep saucepan.
Bring to a boil and add spices: paprika, bay leaf, finely chopped herbs and salt.
While we simmer the tomato sauce, about 15 minutes, stuff the peppers and place them in the roasting pan.
Then pour the tomato sauce into the roasting pan, removing the bay leaf, bring to a boil and, covering with a lid, simmer the vegetables for 20 minutes.
Fill the jar with hot peppers, fill with filling and seal. Place the pieces in a blanket until completely cooled.

It’s not at all difficult, so you can also seal peppers stuffed with cabbage and carrots for the winter without sterilization.

Peppers stuffed with eggplants in tomato for the winter

I want to surprise you with the last combination: pepper with eggplant. It would seem that everything is normal and simple, but the eggplant filling will be soft and the consistency will resemble vegetable puree. And combined with delicate peppers, it makes the perfect snack.

For 2 cans with a capacity of 1 liter:

Sweet pepper – 1 kg 700 gr.;
Eggplants – 1 kg;
Carrots – 350 gr.;
Onion – 170 gr.;
Tomatoes – 1.5 kg;
Refined vegetable oil – 100 gr.;
Salt - to taste.

Tomato filling per 1 liter:

Apple cider vinegar 6% - 50 ml;
Black pepper – 5 pcs.;
Allspice – 3 pcs.;
Sugar – 15 gr.;
Salt – 15 gr.

Advice: it is better to take thick-walled red pepper, because it does not boil too much.

Tip: the resulting tomato can be rubbed through a sieve to obtain a uniform consistency.

Cooking:

Wash the pepper, remove the tails and core with seeds. Blanch the fruits in hot water for about 5 minutes.
Cut the washed and peeled eggplants into cubes and place them in a bowl with a pinch of salt to remove the bitterness. Cut the onion into small cubes and grate the carrots.
Wash the tomatoes, cut them into halves and blend them in a blender bowl.
Pour the juice into a thick-bottomed pan and boil it for 40 minutes, stirring occasionally. In the middle of the process, add sugar and salt, both spicy peppers.
While the filling is cooking, fry the eggplants in small portions in a frying pan in hot oil until soft. Then fry the onions and carrots until golden brown.
In a bowl, combine the onions with carrots and eggplants, adding salt to taste.
Stuff the peppers with minced vegetables and place them in a pan with ready-made hot tomato sauce. We wait until it boils and boil the peppers in the tomato for 30 minutes, and 5 minutes before. Add vinegar until the end of cooking.
Place the peppers in jars, pour the hot tomato mixture and roll up the lids. After cooling, put it away for storage.

Try this recipe for preparing stuffed peppers in jars for the winter.

The video will reveal the cooking technology down to the smallest detail. I hope you liked my selection of recipes with photos of stuffed peppers for the winter. You will lick your fingers during the meal, I guarantee it!

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 peppers” preparations for the winter 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 it is served during the cold season with potato or meat dishes, as well as with 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: “In 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 " Peppers 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.

Stuffed peppers with rice and meat are prepared mainly before direct consumption. But for lovers of this dish, there is a way to enjoy it outside of the fruiting season. By following the step-by-step cooking technology described in the recipe, you can prepare bell peppers with meat and rice for the winter.

Cooking stuffed peppers requires that you have: sweet bell peppers, rice, meat, onions, tomatoes, butter, parsley, ground hot pepper, sugar, salt and bay leaf.

How to cook stuffed peppers.

Let's describe the recipe step by step.

Wash young, small-sized sweet peppers, cut off the stalks, remove the seeds without damaging the integrity of the pepper, blanch in boiling water for 2 minutes. and cool.

Separately prepare the rice: rinse it, let the water drain, pour water into a saucepan (2 cups of water for 180 g of rice) and cook until half cooked over low heat. If the rice turns out sticky after cooking, wash it.

How to make minced pork: We take fresh meat of medium fat content, wash it, let the water drain, and pass it through a meat grinder.

Prepare the remaining ingredients: add butter to the peeled and washed onions and fry it until golden brown. Add minced pork and simmer until the meat is cooked.

Wash the parsley, dry it and chop it finely.

Next step - How to prepare the filling for peppers: mix rice with fried onions and meat, parsley, add ground pepper and salt.

Stuff the peppers with the prepared filling and add 2-4 pieces each. (as much as will fit) in a 0.5 liter jar.

Now Let's prepare the sauce for pouring the pepper: Wash ripe red tomatoes, peel them from the stalks, cut out the part where the tomato was attached to the branch, spoiled places, peel them and grate them on a coarse grater or pass them through a meat grinder. Boil the resulting mass in an enamel pan for 15 minutes, add salt and sugar and boil for another 10 minutes.

Fill the jars with prepared peppers with tomato sauce obtained from tomatoes, but not to the top, but 2 cm below the edge of the neck. Cover the jars with lids, place them in a pan of hot water and sterilize for 30 minutes. at a temperature of 105-106°C. To achieve this temperature you need to add 350 g of salt per 1 liter of water. The pan where the jars are sterilized must be covered with a lid. After sterilization, immediately roll up the jars, check if the lid is leaking and leave for 10-12 hours.

After the required time has passed, we put clamps on the jars or secure a load and sterilize the workpiece with clamps in several stages:

1) Sterilize the first time for 90 minutes, leave the jars in a pan with hot water for gradual cooling;

2) 2nd time, after 24 hours we repeat the operation;

3) 3rd time, after 24 hours we repeat the operation again.

After the last sterilization, remove the clamps from the cooled jars and check the quality of the closure. We keep the jars for 15 days at room temperature, check the condition of the lids, and then, if the lids are not swollen, we take them to a cold cellar or put them in the refrigerator.

For one 0.5 liter jar you will need several small sweet peppers.

For minced meat: 2 medium onions, 180 g rice, 300 g meat, 100 g butter, 1 teaspoon. spoon of salt, 0.5 teaspoon. spoons of ground hot pepper, parsley, bay leaf.

For the tomato sauce: 800 g tomatoes, 2 tsp. spoons of salt, 1.5-2 tbsp. spoons of sugar.

Of course, this is not an easy recipe; preparation will take quite a lot of time, but you can stock up on delicious stuffed peppers for the winter and easily and simply delight your loved ones in winter. After all, this is a ready-made meat main course. You just need to open it and heat it with sour cream. And if you are in a hurry, you can eat stuffed peppers with rice and meat cold. Bon appetit!

Photo. Stuffed peppers with rice and meat for the winter.

For filling:

6 carrots;
5 onions;
1 sweet pepper;
salt;
a mixture of ground peppers (red and black);
parsley.

You need to prepare this dish in precise steps:

First you should do the filling. To do this, first sauté finely chopped onion in oil. Then add grated carrots, chopped peppers, herbs, spices and simmer until the food becomes soft enough. This will take a few minutes.
Cut the tops of the peppers and remove the cores.
Stuff the hollow pieces with warm vegetable mixture (do not cut off the caps).
Place them in a saucepan, pour in tomato juice and add a little salt.
Cook for about 15 minutes.
After this, the products must be placed in jars and the free space in them must be filled with hot juice. Before this, the tails of the peppers need to be cut off.
Sterilize the jars and then seal them.

It turns out simply amazing peppers stuffed with carrots. This is an excellent preservation option for the winter.

Stuffed pickled peppers

There is another original method of preservation. With its help you can also make delicious peppers stuffed with cabbage and carrots for the winter. However, in this case the filling must first be marinated. This original technology requires the following essential ingredients: bell peppers, garlic, cabbage and carrots.

For the marinade:

1 liter of water;
90 grams of salt;
a glass of vinegar and the same amount of sugar;
3 bay leaves, dill seeds;
170 milliliters of vegetable oil;
hot pepper and greens.

Process technology:

To begin with, you need to chop the cabbage into strips, chop the carrots using a special “Korean” grater, and just finely chop the garlic.
Prepare a marinade from these ingredients.
Collect chopped vegetables in one container. Pour hot marinade over them and leave in this state overnight.
Cut out the stems of the peppers and remove the seeds (do not throw away the “lids” themselves).
Fill the empty pods with pickled vegetables. Before this, the mixture must be squeezed out well.
Cover the peppers with “lids” and place them in jars.
Strain the remaining marinade. Then bring it to a boil and pour it into the jars to the top.
Sterilize them in a saucepan with hot water (for liter ones - 20 minutes after the liquid boils).

So the peppers stuffed with cabbage and carrots are ready for the winter, you just need to roll them up and wrap them well to cool slowly.

Secrets of technology

Standard canning methods tend to take a long time. To shorten this process, you can, for example, make peppers stuffed with cabbage and carrots for the winter without sterilization. The work in this case goes much faster and is not so tiring. You will need the following ingredients:

1 kilogram of carrots;
3 kilograms of sweet peppers and cabbage;
15 grams of salt.

For filling:

2 liters of tomato juice;
185 grams of sugar;
405 milliliters vegetable oil;
30 grams of coarse salt;
145 milliliters of vinegar.

Cooking process:

Peel the carrots and cabbage and then finely chop with a sharp knife.
Collect the vegetables in one container, add salt and mash them thoroughly with your hands.
Peel the peppers, removing the middle, veins and seeds.
Fill them with the prepared vegetable filling and carefully place them in a wide saucepan or a regular basin.
Prepare the filling. To do this, gather all the ingredients together and boil them over high heat.
Pour the hot mixture over the stuffed peppers and cook for about 35 minutes.
Place the products in jars and roll them up.

The beauty of this method is that it does not require additional sterilization. This significantly speeds up the process and allows you to process more products in the same time.

Original solution

Peppers stuffed with cabbage and carrots for the winter with honey are not quite the usual taste. Nevertheless, many housewives like this recipe. It will require the following products:

3 kilograms of sweet pepper;
head of garlic;
5 carrots;
head of cabbage;
4 onions.

For the marinade:

3 liters of water;
300 grams of sugar;
half a liter of vinegar;
90 grams of salt;
6 tablespoons of honey.

In this case, the following technology is used:

Cut off the tops of all peppers and carefully clean them from the inside. After this, the fruits need to be blanched in boiling water for 3 minutes and then cooled.
Finely chop the cabbage.
Grate the carrots using a coarse grater.
Cut the onion into half rings.
Roughly chop the garlic and herbs with a knife.
Combine the products together and mix.
Prepare a marinade using the water in which the peppers were processed. To do this, you first need to dilute salt, sugar and honey in it. As soon as the liquid boils, add vinegar.
Stuff the peppers with the vegetable mixture and place them in jars.
Pour hot marinade over the products, sterilize for 10 minutes and roll up.

The peculiarity of this snack is that the filling retains a pleasant crunch, acquiring an unusual, but very refined aroma. There is no shame in putting this dish on the table when welcoming guests. They will definitely appreciate it.