8 best recipes for stuffed peppers for the winter

Sweet peppers are a storehouse of vitamins and many other useful substances, which are often lacking during the cold season. Preparing stuffed peppers for the winter is a great opportunity to enjoy the taste of your favorite summer products. There are a fairly large number of simple recipes that even a culinary novice can prepare.

Features of preparing stuffed peppers for the winter

Vegetables, as well as other ingredients, must be thoroughly washed and peeled - this will allow the preservation to last longer. In addition, vegetables should be completely dried so that they are crispy and not watery. Before harvesting, the stalk and seeds are removed. Carrots and onions are chopped in a food processor.

Requirements for containers and main ingredients

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

Medium-sized vegetables that are convenient to place in bottles are suitable for stuffing. Before preservation, glass containers must undergo a sterilization stage.

Cooking recipes

Depending on your preferences, you can choose the appropriate option for preparing delicious 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 refined. What do you need:

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

Preparation:

1. Boil the vegetables until softened and then cool. Chop the cabbage and carrots, mash and add 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 spicy dishes with pepper. Ingredients:

• pepper – 500 grams;
• eggplants – 400 grams;
• garlic – 15 cloves;
• allspice, bay leaf, herbs - to taste;
• salt and sugar – 50 grams;
• vinegar - 25 milliliters.

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 the eggplants. Roll them into a roll and place them in the 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 in the marinade.

Roll up and hide the jars for storage.

Without sterilization

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

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 the carrots, chop the cabbage and chop the greens.
2. Combine the minced vegetables, add salt and place in the vegetables.
3. Place the stuffed product in jars and fill with cold brine.

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

Bulgarian style for the winter without vinegar

This preparation is ideal for the holiday table. Ingredients:

• pepper – 4 kilograms;
• tomatoes – 3 kilograms;
• onion – 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. Meanwhile, chop the onion and parsnip root. Fry.Stir in the herbs and add half the salt.
2. Fill the peppers with the mixture and place them in jars.
3. Chop the tomatoes, bring to a boil and add the remaining salt, sugar and ground pepper. Boil the tomato mass for 5 minutes.
4. Pour the hot mixture into containers and sterilize in boiling water.

All that remains is to tighten the bottles.

Stuffed peppers with vegetables in tomato sauce

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

• pepper – 2 kilograms;
• carrots – 500 grams;
• cabbage - one head;
• onion – 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 cool. Chop the onion, grate the carrots and fry. Mix with salt and fill vegetables with this mixture.
2. Dilute tomato paste in water (3 liters), add spices and vinegar. Boil for 10 minutes.
3. Fill the jars with pepper and add tomato.

Roll up the jars with lids.

In honey filling

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

• pepper – 6 kilograms;
• honey - half a glass;
• salt and sugar – 50 grams;
• vinegar - 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 the boiling marinade and boil for 10 minutes.
3. Sterilize containers in the oven and fill with boiled pepper.

All that remains is to seal it with lids and hide it for storage.

With rice

Cooking with rice 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 the rice and prepare the vegetables: peel and rinse. Grate the carrots, chop the onion.
2. Combine the minced meat with rice and add salt.Add vegetables to this mixture and mix thoroughly.
3. Fill with 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.

Peppers stuffed with cherry tomatoes

A delicious preparation with salted tomatoes is an ideal 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 for a while.
2. Fill the product with tomatoes - as much as will fit.
3. Place garlic in jars (horseradish and currant leaves can be added if desired) and the stuffed product.
4. Prepare the brine: dissolve sugar, vinegar and salt in water. Pour into containers and sterilize.

All that remains is to roll up the finished preserves.

Rules and terms of product storage

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