This recipe for stuffed peppers with eggplants is one of the most delicious. However, there is one drawback in it - it is eaten in a couple of minutes, and only the smell remains in the jar. You will have to spend a couple of hours of your time preparing it, but I assure you, my dear hostesses, the end result of this You will be very pleased with the recipe.

And after the amazed eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, you will certainly receive the title of a distinguished cook and will be proud to share the recipe .

I cook peppers in several ways. One in a marinade with a spicy filling, with herbs and garlic and in tomato sauce. All the recipes are very tasty and worthy of the attention of lovers of homemade preparations. I will write you all five, and you can choose the one you like best or prepare There are several jars of each. The contents and preparation are the same, but the tastes are completely different.

With practice, I began to like skinless eggplants better, and I recommend taking small peppers. They contain fewer rolls, but such peppers look better on a plate and are more convenient to eat. Small gogoshars will also work, but don’t take large peppers - you need a lot of rolls and in there won’t be much in the jar. As shown in the photo, you shouldn’t do this, you don’t need to fill all the empty spaces of the pepper, otherwise it will burst.

Recipe for stuffed peppers with eggplant rolls in marinade - basic step-by-step recipe

Bright, tasty preparation for the winter , it’s worth the trouble for this one. You can cook it spicy, and if you don’t like it spicy, then you can exclude red hot pepper from the list of ingredients or add just a little, this is not for everyone.

Ingredients:

• 3 kg small bell pepper
• 3 kg. eggplant
• garlic 4 heads,
• hot pepper 4 pieces
• a large bunch of dill, parsley and celery greens

For the marinade:

• 2 glasses of water
• 1 cup vinegar
• 1 cup of sugar
• 1 cup sunflower oil
• 1 tbsp. salt

Preparation:

Small bell peppers of the same color or different. As you want, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you are preparing 2 or 3 servings at once, then you can peel the pepper and pour boiling water in a large bowl, cover with a lid and leave until it cools, this will take less time while you prepare the eggplant.

Cut the eggplants lengthwise into strips 5-7mm thick, add salt and leave for 2 hours to remove bitterness. If your eggplants are young, you can cut them with the skin on.

Then squeeze all the eggplants from the salt and fry, preferably in two frying pans at once, until golden brown.

Fried eggplants can be immediately placed on a sieve or colander to drip off excess oil that was absorbed during frying. We don’t need extra calories. If you still need a lot of oil, then you can make eggplants according to a simplified recipe. On a baking sheet, lightly greased with oil, Place dried eggplant slices in one layer, sprinkle oil on top and fry in the oven for 20 minutes at 180 degrees. They will not absorb that amount of oil, but will become soft and baked.

While the eggplants are cooling, we will prepare a mixture of peppers, garlic and herbs. We clean the bitter peppers from stems and seeds, peel the garlic and grind everything in a blender, or grind it in a meat grinder. Add chopped herbs to the mixture and mix.

Spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. You can put one or two rolls in each pepper, it all depends on the size of the pepper and eggplant.

If the pepper is small, then there will be fewer rolls. Do not try to stuff a lot of rolls into the pepper, otherwise it will burst.

Place stuffed peppers in one-liter jars Usually 8-9 small peppers fit in a jar.

When all the peppers are filled, prepare the marinade and pour it into jars. If there are a lot of jars, then you need to cook several portions of the marinade at once.

Cover with lids and sterilize for 30 minutes.

After the time has passed, roll up the jars and, after they have cooled, put them in the pantry or cellar. It will stand well anywhere.

Recipe for stuffed peppers with eggplant rolls in tomato sauce

This is one interpretation of my favorite eggplant stuffed peppers. An appetizing pepper can decorate any holiday table. Therefore, you should prepare such preserves, because it will add variety to the winter diet. And you will always have a chic dish ready for the holiday.

Ingredients:

Same ingredients as in the first recipe. It is better to take small peppers so that more of them fit into the jars.

Brine:

• 0.5 l water
• 0.5 l vegetable oil
• 0.5 l 6% vinegar
• 100 g salt
• 100 g sugar

Tomato sauce:

• 2 liters of tomato juice
• 2 cups sugar
• 1 glass of vinegar
• 100g butter
• 1 tbsp salt

Preparation:

Peel the peppers and cut the eggplants as in the first recipe.

Spread the cooled eggplants with the mixture and stuff the peppers, pour in tomato sauce.

We will make it from 3 kg of tomatoes, twisting them in a manual juicer, which I have written about more than once in my recipes. There is practically no waste, but the juice is squeezed out to the last drop.

Prepare the marinade, pour it into liter jars and sterilize for 30 minutes.

Practice has shown that it is better to peel eggplants, now that’s all I do. This is a photo of this year’s canning. This pepper preparation can be safely stored at room temperature. In winter, the pepper can be placed whole on a plate or cut into thick rings. I hope you will also like this recipe for peppers with eggplants for the winter, like my other recipes.

Stuffed peppers with eggplant rolls with carrots and parsnips

In appearance, ordinary peppers from a jar amaze with the richness of their filling and colorful variety. You take out such a pepper, cut it crosswise into circles and it’s so beautiful! A worthy dish for a holiday table.

Ingredients

• Sweet red pepper(12-15 pieces) - 15 pieces
• Eggplant (preferably long-fruited, approximate quantity) - 10 pcs.
• Carrots - 3 pcs.
• Parsnips – 2 pcs.
• Garlic (large heads) - 2 pcs.
• Water - 2 l
• Sugar - 200 g
• Salt - 2 tbsp. l.
• Vinegar (6%, of this quantity 150 ml for boiling pepper) - 300 ml
• Cloves - 20 pcs.
• Allspice – 20 pcs.
• Black pepper - 1 tsp.
• Bay leaf - 3 pcs
• Sunflower oil(for frying, more may be needed) - 0.5 cup.

Preparation

Wash the peppers, cut off the stalk and remove the seeds. Boil the marinade with sugar, salt, spices and half the vinegar. Place the peppers in parts into the boiling marinade, boil for 2 minutes at low boil. Cut the peeled carrots and parsnips into thin strips. Fry in sunflower oil until half cooked .

Slice the eggplants lengthwise, 0.5 cm thick. Leaving 2-3 pieces, which are cut into discs, 1 cm thick. Fry the eggplants until soft in oil, over high heat. Grease each fried slice of eggplant with garlic, passed through a garlic press, lay carrot strips across and parsnips and roll them up. We stuff the peppers into rolls, placing them tightly in several pieces.

We put the stuffed peppers in a jar, fill the gaps, if any, with circles of fried eggplant. Boil the remaining marinade again, adding the second half of vinegar at the end and pour it into the jars. Cover the jars with sterilized lids and put them on sterilization, 700 g - 15 minutes, liter - 20 minutes. Then roll up and leave to cool, covered with a blanket.

When you open the jar, carefully remove the pepper and cut it crosswise into slices 1 cm thick. The cut will be colorful and very appetizing!

Eggplant rolls in pepper with herbs and garlic

We hasten to please you with a recipe for amazingly deliciousvegetable preparation for the winter— bell peppers stuffed with eggplant rolls with herbs and garlic. The taste of the salad is unusually bright and recognizable, and the preparation is perfectly stored at room temperature and always causes a sensation on any holiday table.

Ingredients:

• Bulgarian pepper(medium) - 5 pcs.
• eggplant (medium) - 2 pcs
• dill - 1 bunch.
• parsley - 1 bunch.
• garlic (medium heads) - 2 pcs.
• allspice (peas) - 3 pcs
• bay leaf - 1 piece

Marinad

• Input - 125 ml
• sugar - 50 g
• salt - 0.5 tbsp. l.
• vinegar (9%) – 25 ml

For frying

• Vegetable oil(as many as needed)

Preparation:

All ingredients are given for a 1 liter jar. Do the same with the products as in the first recipe, but I recommend cleaning the skin better. Finely chop the greens, pass the garlic through a press. Mix the greens and garlic well in a bowl.

Place the greens and garlic on the eggplant strips and roll them up.Then we stuff these rolls with boiled bell peppers.
Place bay leaf and allspice peas at the bottom of a clean jar. Place the stuffed peppers in a jar.

Prepare the marinade: boil water with sugar and salt, add vinegar, pour in our peppers and set the jars to sterilize. 1 liter cans - 40 minutes. After sterilization is completed, we roll up the jars and send them for storage. The snack keeps well at room temperature.

Well, that’s all, now if you suddenly have guests, or maybe you have a holiday coming up, then with such snacks you will be at your best. With boiled potatoes and fried liver with onions, these peppers stuffed with eggplants are in very soulful harmony, and with other products Same.

Ingredients

• parsley, dill or celery, or all together - 2 bunches
• garlic 3 heads
• eggplant 2kg
• sweet pepper 2 kg

Marinade 1 for blanching:

• 0.5 l of water,
• 0.5 l vegetable oil
• 0.5 l vinegar 9%

Marinade 2 for marinating:

• 1.5 liters of tomato juice
• 200 gr. Sahara
• 1 tbsp. salt
• 100 gr. vinegar 9%

Preparation

Wash and prepare all the vegetables for slicing. Remove the core from the pepper and cut the eggplants into tongues.

First, prepare the first marinade. Mix all ingredients and bring to a boil. Boil sweet peppers, seeded and eggplants, cut into tongues without peel, in this marinade for 5 - 7 minutes, depending on the thickness of the walls of your pepper.

Then remove the vegetables from the brine and cool. Chop your greens, which you select based on your preferences. Chop the garlic in any way.

Brush the eggplants with garlic and sprinkle with herbs. Roll it into a roll and stuff it with the bell pepper, just like in the previous recipes.

Mix the ingredients from the second marinade and bring to a boil. Place the peppers in jars and pour in the second marinade. Heat the water in a saucepan and set the jars to sterilize for 20 minutes, it will quickly warm up, because we poured boiling water over the pepper. Although you can roll it this way, immediately after pouring, I didn’t risk it, it’s safer.

Roll up bell peppers stuffed with eggplant rolls. If you do not sterilize, then wrap until cool.

The best pickled vegetable recipes

four liter jars

2 hours

55 kcal

5/5 (1)

There are a huge number of recipes for home canning, but I would like to single out stuffed bell peppers from all the preparations for the winter. Why this product? First of all, because dishes made from sweet peppers have a truly amazing taste, and we can talk about the beneficial properties of this vegetable for an endlessly long time.

I will name only the most significant of them: bell pepper is very useful for expectant mothers, since the vitamins and minerals it contains help replenish calcium and iron deficiency. It also has a positive effect on memory and is recommended for use by people engaged in intellectual work. Moreover, sweet pepper helps cope with fatigue, irritability, and also promotes sound sleep.

So join us, we are starting to learn how to make healthy preparations for the winter, and today we have stuffed bell peppers on our program.

Kitchenware

• First of all, you need to prepare a long, sharp knife and a large board for chopping the ingredients.
• A large diameter frying pan with high sides will be needed to prepare the pepper filling. It is also desirable that it has a non-stick coating.
• Another frying pan with a smaller diameter will speed up the process of cooking the filling.
• You will no doubt need a long spatula or large spoon to stir the ingredients in the pan.
• A large saucepan is needed to cook the peppers.
• It is also better to have a colander at your disposal.
• For this recipe, you need to prepare four liter jars and iron lids in advance.
• You will also need a device for screwing the lids on the jars.
• To sterilize jars you will need a large basin with a lid.
• It is also important to prepare a large warm blanket in advance.

Required Ingredients

Step-by-step preparation

Let's prepare the ingredients

Let's prepare the filling

1. Peel the carrots, peel the onions, and cut off the stems and stems of the eggplants.
2. Now cut the eggplants into medium-sized cubes.
   
   
3. Then grate the carrots on a large-toothed grater and chop the onion with a knife.
   
   
4. Next, cut the bell pepper into small squares.
   
   
5. Now let's start cooking the minced meat: put a large frying pan on the stove, pour vegetable oil into it and heat it well.
6. After this, add the chopped eggplant and fry it until completely softened.
7. Pour vegetable oil into a smaller frying pan and place chopped onions in it.
   
   
8. Fry the onion until translucent, stirring almost all the time.
9. When the onion is ready, add it to the fried eggplants and mix the mixture well.
10. Then add salt to the resulting filling and continue frying, stirring the products from time to time.
11. Now pour the grated carrots into the vacated frying pan.
    
    
12. Simmer the carrot mixture until almost completely cooked, then transfer it to the eggplants.
13. Next, fry the chopped peppers and also add them to the total mass.
    
    
14. Mix everything well, simmer for about five minutes, then remove from heat and leave to cool.
    
    

Let's prepare the marinade

Stuffing peppers

Pepper preservation

Final stage

1. Next, place the jars with their lids down in a dark place.
2. After this, we wrap them well with a warm blanket.
3. We leave the jars of pepper in this form until they cool completely, after which you can safely lower the jars into the basement.

Video recipe for cooking peppers for the winter

Be sure to check out the video provided below. After watching it, you will follow the step-by-step sequence of the process of canning bell peppers stuffed with vegetables for the winter according to the recipe described above.

• The jars can be sterilized before placing the peppers in them using dry heat or steam.
• I advise you to use exclusively iron lids for sealing jars of pepper, since rubber ones can lose elasticity over time and let air into the jar, which will ruin our dish.
• Instead of tomato juice, you can safely use fresh tomatoes. They must be passed through a meat grinder or crushed in a blender, then add table vinegar, granulated sugar and a little vegetable oil - the replacement for tomato juice is ready.
• I also recommend adding additional allspice to the marinade in accordance with your own taste preferences - it will add a wonderful aroma and special taste to your dish.
• Stuffed peppers do not have to be stored in the cellar; you can put them in the pantry and store them at room temperature.
• The pepper will be ready for use no earlier than in a month and a half.

A stunningly rich and original dish suitable for any holiday table are. This dish will not get lost even among the most exquisite and well-presented dishes.

Every self-respecting housewife should know. Tomatoes with surprises inside will present you in a favorable light as a skillful housewife and qualified cook.

Eat to your health and bon appetit to you all! If you stuff peppers differently for the winter and use other ingredients for the filling, tell us about it and share your knowledge. In addition, ask questions in the comments if you have any difficulties in preparing stuffed peppers according to the recipe described above - I will certainly get in touch and help you avoid any mistakes. Have a good day!

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to mention preparations from bell peppers and eggplants, or, as they are affectionately called, “little blue ones.” Today we present to you a recipe for peppers stuffed with eggplants for the winter. We hope that our recipe will help you prepare this original and tasty snack.

For canning, choose eggplants with smooth and shiny skin, without dents or brown spots, which will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplants indicate overripeness, and a brown stalk indicates that the product has been stale.

In order to prepare eggplants for canning, you only need to cut off the stem and tip; it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, add salt, and after 15-20 minutes, rinse them with running water.

Ingredients for making stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplants - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut off the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Cut the eggplants into 1 centimeter thick slices, add salt and leave for 20 minutes.

When the bitterness from the fruit has gone, rinse the eggplants again, dry them and fry the layers in a frying pan or grill. (For those who want to make preparations for the winter less high in calories, our advice: it is known that eggplants really “love” vegetable oil and can absorb large quantities of it when frying. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, and then drain in a colander and let dry a little).

When the fried eggplants have cooled and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the peppers with the resulting eggplant preparations, depending on their size.

Place peppers stuffed with eggplants in sterile and dry jars.

Prepare the marinade: grind the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour it over the stuffed peppers.

Cover the jars with lids and sterilize over low heat. Liter jars must be sterilized within 40 minutes. Now you can roll up the pepper. This product stores well at room temperature. Peppers for the winter stuffed with eggplants are ready!

Bon appetit and a “delicious” winter!

Recipe for preparing peppers with vegetables and honey

You will need: bell pepper, carrots, garlic, white cabbage, honey, marinade - 200 g of sugar and vegetable oil per 1 liter of water, 150 g of 9% vinegar, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare the peppers for stuffing, place them in boiling water for 5 minutes and dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, place the peppers in jars, pour in the marinade brought to a boil, then sterilize the jars for 25 minutes (1 liter) and roll up.

A preparation of peppers stuffed with mushrooms and rice turns out to be very appetizing; such peppers will be a wonderful lunch or dinner - you just need to take it out of the jar and heat it up.

Bell pepper stuffed with eggplant

An original version of preparing peppers for the winter is stuffed with eggplants and marinated in tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 l water, 200 g sugar, 100 g salt, 2 tsp. vinegar 70%.

Marinade for filling:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas each of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Preparation:
Remove the stem from the peppers. Place in boiling marinade No. 1 for 1 minute, remove and cool. Place peeled and chopped eggplants into the same marinade, boil until soft (5-7 minutes), drain in a colander.

Chop the garlic and parsley and mix with the eggplants. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 liter jars for 20 minutes. Roll up. .

PEPPERS STUFFED WITH CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 cloves of garlic,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp. salt,
1 tbsp. Sahara,
0.5 tbsp. sunflower oil,
0.5 tbsp. 9% vinegar.

Preparation:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped herbs, grated carrots, garlic and 1 hot pepper (you can add more to taste)

Mix everything, add a little salt. Stuff the peppers with the filling and place them in a jar.

Then pour them with a prepared brine of water, salt, sugar, vegetable oil and vinegar.

Cover with a lid and sterilize: 2 liter jars - 30 minutes, 1 liter jars - 20 minutes.

Then seal it and turn it upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty appetizer.

Step-by-step photo recipe - Stuffed hot peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Remove and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour in olive oil. Store in a cool, dry place for no more than 6 months.

Ingredients:

• 40 pcs. bell peppers (30 of them should be smooth, medium-sized and large),
• 1 large hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I Art. l. salt
• I Art. l. ground black pepper

for the marinade:

• 1.5 tbsp. Sahara
• 1 tbsp. 9% vinegar
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. l.salt

Preparation:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry thoroughly and finely chop.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, stir. Wash 30 sweet peppers, dry them, make a neat cut on the side of each and stuff with pepper filling.

Place the stuffed peppers in a saucepan.

Prepare the marinade: combine all ingredients, add 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Place in hot sterile jars and seal.

Cool by turning over and wrapping.

PEPPERS STUFFED WITH FRIED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water I add 300 ml of 6% vinegar, 250 ml of vegetable oil, 2 tbsp of salt. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my family told me to cook more this year. Of course, I don’t refuse: I’ll do it, I’ll fulfill the order. And the recipe is not at all complicated, try it, maybe yours will like it too

I stock up on peppers - 2 kg (medium in size so that they can fit into a jar), eggplants - 1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. Peel the eggplants, cut into strips, salt and leave for 2 hours. Then I squeeze it out and put it in a frying pan, fry it in vegetable oil. I cut the carrots into strips, the onion into half rings, add them to the eggplants and simmer everything together with finely chopped garlic. I stuff the peppers with the vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under the fur coat, turning the jars over onto their lids. Bon appetit!

STUFFED PEPPERS WITH FRIED VEGETABLES IN TOMATO SAUCE

Ingredients

• 1. Sweet bell pepper - 3 kg
• 2.Carrots - 2 kg
• 3. Onions - 2 kg
• 4.Tomatoes - 1 kg
• 5.Tomato paste - 2-3 tbsp.
• 6.Salt to taste
• 7.Granulated sugar to taste (approximately 1 tbsp on top)
• 8.Sunflower oil - 1 cup

Or you can use vinegar -

Ingredients:

Eggplant	2 kg
Bulb onions	3 pcs
Carrot	6 pcs
Bulgarian pepper	2 kg
Tomato	2.5 liters
Salt	1 tbsp
Sugar	1 tbsp
Table vinegar 9%	100 g
Vegetable oil	200 g

How to cook

1. Select healthy peppers, without barrels or bruises, and wash them thoroughly in running water. Cut off the circles with stalks, remove the white membranes and seeds.

2. Boil water, blanch the peppers in boiling water for 2-3 minutes. Remove the peppers and cool.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onions into cubes or half rings.

4.Heat 2 tbsp in a frying pan. vegetable oil, fry the onion until half cooked.

5.Separately, fry the carrots in 2 tablespoons of oil until half cooked.

6.Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes and simmer for 2-3 minutes.

7.Combine the vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the resulting filling. Place the peppers in cleanly washed, sterilized jars, filling spaces between the peppers with filling.

9.Pour 1 tbsp on top. oil, cover with boiled lids and sterilize the jars. 0.5 liter 30 minutes, 1 liter - 45 minutes. Roll up the lids.

10.Store in a cool place

Step by step photos of the recipe

Peppers stuffed with cabbage and tomato sauce Vegetable oil 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, remove seeds from peppers, and peel carrots.

Chop the cabbage into strips and grate the carrots on a Korean grater.

Mix carrots and cabbage, add 1.5 tbsp salt, mix, grind and leave for 1 hour.

Stuff the peppers with cabbage, squeezing out the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and lastly vinegar.

Place the pepper in the marinade and cook from the moment it boils for 25 minutes.

Sterilize the jar, add pepper, add marinade and roll up the lids.

Cool covered with a blanket for about a day.

Step by step photos of the recipe

Additional recipe information

All this “wealth” fit into a two-liter jar. I made it for the first time, as a test. I really liked the preparation, but next time I’ll adjust the amount of oil - it’s too much for my taste. Well, I’ll use smaller jars - I can’t handle that amount at once .

Bell pepper stuffed with fried cabbage with vegetables in tomato sauce

Prepare the filling for stuffed peppers from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (well, very healthy) - 50 ml

Add salt and sugar to the tomato juice and boil for 5 minutes, at the end of boiling add apple cider vinegar. The filling is ready.

For stuffing peppers:

• Bell pepper - 3 kg
• Carrots - 2 kg
• Onions - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice and black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Place in a colander and leave for 2 hours to allow excess oil to drain. Add salt and pepper to the fried vegetables and mix well.

Wash the pepper, remove the stem and remove the seeds through the bottom hole.

Blanch the prepared peppers in boiling water for 2 minutes. Cool and stuff with the prepared filling.

Place 5 peas of allspice and black pepper and 3 cloves at the bottom of pasteurized liter jars. Place the stuffed peppers and fill with the prepared filling. Place the jars in a wide pan, cover with metal lids, pour hot water into the pan so that it is up to the hangers of the jars. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then your canned food will store not only the solar energy of summer, but also your positive energy.

Bon appetit!

We offer two recipes for preparations for the winter: peppers stuffed with eggplants and vegetables, and stuffed with fried blueberries. When thrifty housewives see these products, they immediately think of many options for how they can be prepared for the winter. They are good individually, but in combination with each other they give amazing results.

Peppers stuffed with vegetables and eggplants

Already the main components are enough for excellent taste. But why not make it richer and brighter by adding other vegetables? Let's try.

Advice: Choose peppers for preparation that are fleshy, juicy, but small in size so that it is not a problem to put it in jars.

Ingredients

Servings: – + 60

• Bell pepper 3 kg
• Eggplant 1.5 kg
• Carrot 300 g
• Onion 1 kg
• Sunflower oil 300 ml
• Tomato juice 400 ml
• Sugar 25 g
• Salt 20 g

Per serving

Calories: 71 kcal

Proteins: 1.1 g

Fats: 4.6 g

Carbohydrates: 6.3 g

50 min. Video recipe Print

Wash the sweet peppers, get rid of the tails and remove the core with seeds, and carefully cut out the partitions. Select a fourth of the total amount for the filling.

Blanch the remaining peppers. To do this, bring water in a large saucepan to a boil and immerse the peeled fruits in it for 2-3 minutes. Then take it out, place it on a board and let the water drain.

Wash the eggplants, cut off the stems and chop into small, neat cubes. Peeling is possible, but not necessary.

Peel and chop the carrots using an electric shredder attachment or grate them on a coarse grater. Peel the onion and chop into cubes. Cut the sweet peppers intended for the filling in the same way.

Fry half of the total amount of chopped onion, sweet pepper and carrots separately in sunflower oil until golden brown. This will take 10-15 minutes.

In a separate frying pan, also fry the eggplants in enough oil. Cook them for 15 minutes and then add the fried onions to them. Stir and add a little salt.

Toss the bell peppers and carrots into the same pan. Cook the filling for another 10 minutes. Add salt to taste and remove from heat. You can add a little ground black pepper. Let the filling cool.

Prepare the gravy. To do this, fry the remaining onion in a frying pan. As soon as it starts to turn golden, add tomato juice, a glass of sunflower oil, salt and sugar. Mix well and simmer over low heat for 15 minutes. Remove any foam that will form during the process.

Stuff the peppers with minced vegetables, place them in sterilized jars and fill them with gravy. Cover with lids, place in a pan for sterilization, and first lay a piece of cloth on the bottom. Fill up the shoulders with water and sterilize it for 15 minutes from the start of boiling.

Roll up the jars, turn them over and wrap them up. Let them cool completely and you can store them in the basement until winter.

Important: It is necessary to blanch sweet peppers, because in their raw form during the process of sterilizing canned food they will not have time to boil sufficiently and the lids will swell some time after rolling. This indicates that the product has deteriorated and is unsuitable for consumption.




Peppers stuffed with fried eggplants for the winter

This snack is distinguished not only by its pleasant taste, but also by its interesting appearance. For preparation, choose eggplants of small size and small in diameter, since you need to put rolls into the peppers, and the more of them that fit into one fruit, the more beautiful the appetizer will look.

Cooking time: 50 minutes

Number of servings: 60

Energy value

• proteins – 0.8 g;
• fats – 1.6 g;
• carbohydrates – 11.3 g;
• calorie content – ​​63 kcal.

Ingredients

• sweet pepper - 2 kg;
• eggplants - 1.5 kg;
• tomatoes - 2 kg;
• garlic - 100 g;
• sunflower oil - 100 ml;
• vinegar 9% – 200 ml;
• sugar - 400 g;
• salt - 150 g.




Step-by-step preparation

1. Wash the sweet pepper, cut off the top and tail, remove the center with seeds and partitions. Immerse the fruit in boiling water for 2-3 minutes, then remove and place on a cutting board with the top up to drain.
2. Cut the eggplants lengthwise into half-centimeter thick slices. Sprinkle them with salt, stir and leave for half an hour.
3. Squeeze the released juice from the blue ones. Heat sunflower oil in a frying pan and fry the eggplants on both sides until golden brown. So that they absorb less oil, first soak them in cold water for 15 minutes, then drain it and let the blue ones dry.
4. Peel the garlic and pass through a garlic press. Add a small amount of salt. You can also mix in some very finely chopped parsley.
5. Place the fried eggplants on a work surface, brush one side with garlic and roll into rolls. Fill the blanched peppers with them and place them in jars.
6. Prepare the marinade. To do this, wash the tomatoes, immerse them in boiling water for a few seconds, then place them under cold water. Remove the skin, cut out the parts where the stalk was attached, and grind using a blender or meat grinder.
7. Transfer the grated tomatoes into a cauldron, place on the stove, bring to a boil, add salt, sugar, sunflower oil and cook over low heat for 10 minutes. Then add vinegar and remove from heat.
8. Pour the hot marinade over the peppers in the jars. Cover with lids, install clamps or press them on top with something heavy. Place a soft cloth on the bottom of a large saucepan, place jars of pepper on it, fill it with water up to the shoulders and turn on the heat. After boiling, sterilize for 40 minutes.
9. Roll up the jars, turn them upside down, wrap them and let them cool completely. Keep cool and dark.

Advice: You can blanch peppers in another way. To do this, place them in a container with high sides, boil water separately and pour it over the peppers so that they completely drown, leave under the lid for 20 minutes.

Both snacks are very popular among housewives because, having uncorked the jar, you don’t think about how to supplement its contents or how to serve it beautifully, but simply put the peppers on a plate. Good luck with your preparations and bon appetit!

Bell peppers stuffed with eggplants are a wonderful vegetable lean dish that can be offered for breakfast or dinner. We're more used to peppers being stuffed with meat, but the meatless version is also very good. When cold, peppers stuffed with eggplants can be served as an appetizer.

Prepare all the products on the list for cooking. The number of peppers and eggplants is arbitrary, since it all depends on the size of the vegetables and the dishes in which the dish will be prepared.

Cut off the tops of the peppers and remove the seeds.

Cut the eggplants into cubes, place in a bowl and add salt. Leave for 30 minutes.

Heat sunflower oil in a frying pan, squeeze and fry the eggplants until soft. At the end of frying, sprinkle the eggplants with garlic and basil. Cool the filling slightly.

Fill the prepared peppers with the eggplant filling.

Prepare the sauce. Dice the onion and grate the carrots. Fry the onion in sunflower oil until transparent, add the carrots. I also add bits of pepper from the tops. Pour tomato juice into the pan, add sugar, salt and pepper to taste.

Place the peppers stuffed with eggplants vertically in a pan and pour the sauce on top. Place the pan on the fire, cover with a lid and simmer for 30 minutes. At the end of cooking, add bay leaf to the pan.