Bell pepper is not only a tasty vegetable, but also a source of vitamins, minerals and useful substances, which can not only benefit the body, but even treat it.

To enjoy it delicious vegetable all year round There are tons of recipes for preparing peppers for the winter with photos that will make you lick your fingers.

Our ancestors used bell pepper to treat anemia, asthma and dizziness. In addition, this vegetable contains large number ascorbic acid, which has a powerful antioxidant effect on the body.

Vitamins of group P lower blood sugar levels and help make the walls of blood vessels more elastic. Bell pepper helps fight tumors that arise in the body; in addition, the condition of the gums improves, and the risk of blood clots is reduced. Doesn't pass by bell pepper impact on metabolism. While eating a vegetable, it accelerates.

Bell peppers can be eaten as an independent dish or combined with other vegetables or meat products. This vegetable is perfectly complemented by tomatoes, cucumbers, eggplants, pumpkin, cabbage, carrots and herbs.

In addition, this vegetable makes an excellent combination with almonds, peas, beans, pineapples, apples, walnut and honey.

How to choose bell pepper

Whatever color the bell pepper is, you should choose a firm and bright fruit. If the vegetable will not be eaten immediately, then it is worth buying a slightly unripe product. The surface of the vegetable should be smooth. The stalk must have green. The surface should also be dry, without signs of rot and washing of the vegetable.

If a vegetable has black dots on its surface, then it is better to refuse to purchase it. There should be no dry rot either.

If the pepper is already wrinkled, it will not be juicy. If the shine of a vegetable seems unnatural, then it may have been treated with pesticides. It is better to refuse to buy such a vegetable.

The pepper season is short, so many housewives try to prepare it for the winter. The vegetable can be fried, stewed, pickled, fermented, or frozen for the winter.

How to freeze peppers

To enjoy the aroma of fresh vegetables in winter, you can freeze them for the winter. To do this, you need to cut off the tops of the vegetable, clean out the seeds and membranes, and insert the peppers one by one. This design must be placed in plastic bags and freeze. Vegetables prepared according to this recipe can be stuffed, fried, baked in the oven or used for first courses.

In addition, for first and second courses, you can freeze peppers cut into cubes. All you need to do is immediately add the prepared vegetable to the dish you are preparing. This won’t take much time, since the vegetable is already cut into portions.

Peppers for stuffing in jars

Recipe No. 1

The vegetable is cleared of seeds and stalks, washed and placed in salted water for 3 minutes. The pepper should not lose its hardness. After this, the vegetable is split into jars and filled with salted water in which it was boiled. Next, based on a 2-liter jar, you need to add 2 tablespoons of vinegar directly to the jar; if the vegetable is prepared in a 3-liter jar, then 3 tablespoons of vinegar. After this, the banks are rolled up.

Recipe No. 2

The vegetable, cleared of seeds, membranes and washed, should be immersed in boiling water for 2 minutes, then immediately sent into cold water.

Filled jars are filled with prepared marinade, which consists of:

• 1 liter of water;
• 70 grams of sugar;
• 35 grams of salt;
• 8 grams citric acid

The marinade should boil, only after that it is poured into jars. Next, the jars need to be pasteurized. For a liter jar it will take 15 minutes. For a two-liter one you need 20 minutes of time, and for a three-liter one 25 minutes of time. After which the jars are sealed. This vegetable is very tasty. It is great for stuffing.

Hungarian sweet pepper recipe

Cooking such a vegetable does not take much time, and its taste is such that you will want to lick your fingers. This recipe is called lecho. It should contain three components - tomato, onion and bell pepper itself.

The recipe is so beloved and popular among the people that every housewife improves it in her own way and has her own little secret preparations. The dish turns out different for everyone, since the amount of ingredients and marinades is different for everyone. You need to try several recipes to find the one that suits your family's taste. Meat, carrots, and various spices are added to lecho.

Classic Hungarian dish recipe

• 2 kg bell pepper;
• 2 kg of tomatoes;
• 1 kg of onions;
• 150 grams of vegetable oil;
• 3 tablespoons vinegar;
• 2 teaspoons salt;
• 3 tablespoons sugar;
• 3 pieces bay leaves;
• 6 peas of allspice;
• 1 teaspoon ground black pepper

And tomatoes need to be made tomato. This can be done using a juicer, grater or meat grinder. The onion is cut into half rings, and the pepper into large cubes. All vegetables are combined and poured in oil, salt, sugar and spices in a deep bowl. The resulting mixture must be mixed and put on fire to cook. The dish takes at least one hour to prepare. At the end of cooking, you need to add vinegar and pour the mixture into clean and sterilized jars. Next, the jars are rolled up, turned over and cooled.

The winter recipe is ready. This dish goes well with porridge, potatoes, and meat.

Lecho aromatic

• 5 kg of tomatoes;
• 4 kg of sweet pepper;
• 250 grams of sugar;
• 2 tablespoons salt to the edges;
• 50 mg vinegar.

All vegetables are washed and peeled. The pepper needs to be cut into 6 parts. Prepare tomato juice from tomatoes. Anyone can do this in a convenient way.

Tomato juice is salted and put on fire. After it boils you need to pour in vegetable oil and sugar.

Add the pepper to the tomato juice and continue to simmer over low heat. This will take 30 minutes. The vegetable will also give up its juice, so it will be completely covered with juice, in addition, the whole mass will be extinguished. At the end of cooking, you need to add vinegar, pour the dish into jars and roll up.

Yield: 6 liter jars

Homemade lecho recipe

For five liter jars you will need:

• 5 kg tomato;
• 2 kg carrots;
• 3 kg of sweet pepper;
• 200 grams of vegetable oil;
• 100 grams of salt;
• 100 grams of sugar

Vegetables are washed and peeled. Carrots need to be peeled and grated or minced. Juice is made from tomatoes.

Place the tomatoes and carrots in a saucepan and put them on the fire to cook. In time, this mixture should be cooked for 20 minutes, after which the bell pepper, cut into pieces, is added to it. The tomato with pepper and carrots should be boiled for another 15 minutes. The chela should boil for another 10 minutes, after which you need to add salt, sugar, oil and vinegar. Lecho is poured into jars and sealed. After which the jars are wrapped and cooled upside down.

Pepper adjika recipes

Adjika can complement the taste of any dish; now adjika recipes are so diverse that it contains those products that were not added to it just a few years ago. Nowadays adjika made from pepper is popular. Its taste is very rich and rich, and its aroma is simply excellent.

• 5 kg tomato;
• 1.5 kg pepper;
• 1 kg carrots;
• 350 grams of garlic;
• 300 grams of sugar;
• 100 grams of salt;
• 250 grams of table vinegar;
• 250 grams of vegetable oil.

Vegetables need to be chopped using a meat grinder or blender and sent to the fire. These vegetables need to be simmered for one hour. After the allotted time for this operation has passed, you need to add butter with salt and sugar and continue stewing for another half hour. After half an hour, vinegar is added, and after another 10 minutes you need to add the garlic twisted through a meat grinder or blender.

When the adjika boils for another 5-10 minutes with all the ingredients, it should be placed in clean sterilized jars and sealed with sterilized lids.

Adjika from sweet pepper

• Bell pepper – 3 kg;
• Hot pepper – 3 pcs.;
• Garlic – 4 pieces;
• 250 grams of sugar;
• 250 grams of vinegar;
• 1 tablespoon salt

Vegetables are passed through a meat grinder or chopped with a blender and sent to the fire until boiling. After the dish has boiled, you need to boil the mixture for 5 minutes.

Garlic is also passed through a press or meat grinder or crushed with a blender.

Vinegar, salt and sugar are added to the peppers. Boil for another 3 minutes. After 3 minutes, add garlic. Boil for another 3 minutes.

The resulting mass is poured into clean and sterilized jars and sealed with lids.

Adjika for men, with a spark

For 2 kg of sweet bell pepper, according to the recipe, you need to put 6 pods of hot pepper, 150 grams of garlic, 2 tablespoons of salt and sugar to taste.

The seeds are removed from a sweet vegetable; the seeds should remain in a bitter one. Vegetables are chopped using a blender. Next you need to add salt; if desired, you can add sugar and vinegar. Everything is mixed well, placed in clean jars, closed with nylon lids and sent for storage in the refrigerator or basement.

This mixture is perfect for meat and complements side dishes. In addition, you can simply eat it with bread. In a word, adjika is for real men.

Pickled bell peppers for the winter

Many housewives like to pickle vegetables this way. Such recipes are very common and almost every housewife can find a jar of pickled peppers in her bins.

For 8 kg of bell pepper you will need:

• 400 grams of salt;
• 4 tablespoons sugar;
• 400 grams of vinegar;
• 400 grams of butter;
• 2 liters of water;
• 5 pcs. bay leaves;
• 5 pcs. allspice;
• 15 pcs. peppercorns

The vegetable is washed, peeled and cut into the desired size.

The marinade is prepared from salt, sugar, water and spices and vegetable oil. All this should boil for about 5 minutes, after which vinegar is added to the water.

Peppers need to be blanched in boiling water for 1-2 minutes, then transferred to the marinade. The vegetable should boil in the marinade for about five minutes, after which it is laid out in jars, poured with marinade and rolled up with lids.

This recipe can be improved to taste if you add honey instead of sugar. To make the dish more aromatic and improve its taste, you can add various spices to taste. Rosemary, oregano, basil, coriander, and parsley give an excellent aroma. The recipe will not fail if you add onions or carrots to it. In this case, they will need to be boiled a little longer than the peppers.

Pepper and beans for the winter

• 3 kg of tomatoes;
• 2 kg of bell pepper;
• 500 grams of white beans;
• 250 grams of sugar;
• 2 tablespoons salt;
• 250 grams of vegetable oil;
• 150 grams of vinegar 9%

The beans must first be boiled and brought to full readiness. You can soak the beans overnight to help them cook faster. You can also salt it at the end of cooking to make it softer.

Peppers can be cut in any convenient way. You can also choose the size as you wish.

You need to make juice from the tomatoes.

Tomato juice should be put on fire and brought to a boil. Next, the chopped peppers are placed in boiling tomato juice for 15 minutes. When this period of time has passed, it is worth adding beans to the already boiling ingredients. Boil the beans with vegetables and tomatoes for 5 minutes. After this, salt, sugar and vegetable oil are added to the mass. Boil for another 10 minutes, and then pour in a measured amount of vinegar. The mass boils and simmers for another 5 minutes.

Peppers and carrots for the winter

For 4 kg of pepper you need

• 1.5 kg onions
• 1 kg carrots
• 5 liters of tomato juice;
• 200 grams of vinegar;
• 100 mg vegetable oil;
• 100 grams of salt;
• 200 grams of sugar

Tomato juice is boiled with butter, salt and sugar for 10 minutes after boiling.

Vegetables are cut at your discretion and boiled in juice for half an hour.

The salad is placed in prepared sterilized jars and sealed with sterilized lids.

Pepper in honey sauce

For 1 liter of water;

• 200 grams of honey;
• 100 grams of vinegar;
• 1 tablespoon salt

The filling should come to a boil and simmer for about five minutes. After this, she needs to pour in the chopped and placed peppers in jars. After which it is rolled up with lids. This vegetable is best sealed in liter or half-liter containers. liter jars.

Peppers baked in the oven with vegetables

• pepper;
• tomato;
• onions;
• carrot;
• green

• 4 tablespoons of tomato juice;
• 1 tablespoon soy sauce;
• 1 teaspoon honey;
• salt and spices to taste.

The peppers need to be washed, stems removed and cut in half. Place a sheet of foil on a baking sheet and grease it with oil. Place the vegetable on a baking sheet and grease the inside with vegetable oil using a brush. You need to pour the prepared filling into each peppercorn.

Place pieces of tomatoes, onions and grated carrots. Spices and herbs can be used to taste. The pepper is baked in the oven, preheated to 180 degrees for 30-40 minutes.

Prepared according to this recipe, the vegetable is an excellent summer dish. It can be served with side dishes, with meat or as a separate dish.

Peppers stuffed with cheese

This vegetable turns out to be very tender. It makes a great snack.

• 10 bell peppers;
• 2 cloves of garlic;
• 200 grams of hard cheese;
• Green;
• salt to taste.

The pepper needs to be cut in half and prepared for stuffing.

The cheese is grated and mixed with garlic passed through a press. Next, you need to add the desired herbs to the resulting mass and add salt to taste, taking into account that the cheese is salty.

The vegetable is stuffed with the resulting mixture and sent to the oven for baking. The oven temperature should be 170 degrees.

The peppers are baked covered with foil for the first 10 minutes.

For the second 10 minutes, the vegetable is baked without foil.

In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or a thick, hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and eggplant caviar recipe

Ingredients:

• 4 kg eggplants;
• 500 g bell pepper;
• 400 g onions;
• 200 g carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml sunflower oil;
• Parsley, dill, pepper and salt to taste.

Preparation:

We start preparing pepper caviar with eggplants. They must be washed well, the stalk removed from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet and grease it with oil. Place the eggplants on it (their cuts are also recommended to be greased with oil). Vegetables should be baked in the oven at a temperature of 230 - 250°C. Cooking time 25 minutes.

Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's start preparing the remaining ingredients.

Onions finely chop and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now place the washed, seeded and cut into small cubes bell pepper in the same frying pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.

Pour into the pan small quantity vegetable oil and everything, stirring occasionally, simmer for 8 minutes. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Place the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Place the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15 -20 minutes. Ready-made jars with caviar, roll up the lids.

Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.

Bell pepper recipe in delicious marinade

Very good recipe pepper preservation. Preparing is not at all difficult. The proportions are good. We have already prepared several recipes for canning bell peppers for the winter. We present another option.

Ingredients for canning sweet peppers:

• 5 kg sweet peppers (green, yellow, red)

For the marinade:

• 1 liter of water
• 1 tbsp sugar
• 1 tbsp vinegar
• 2 tbsp. l. salt
• 4 tbsp. l vegetable oil

Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on the fire, when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, add a finely chopped bunch of parsley, crushed garlic 200 g

Place everything in sterilized jars, compacting tightly

roll up and wrap.

Fragrant bell pepper lecho

We present to your attention a recipe for lecho made from bell pepper, which will not leave anyone indifferent. This appetizer is sure to be a worthy treat. festive table and will diversify any weekday dinner.

So, the necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tbsp, vinegar - 100 ml, onion onion - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the resulting tomato puree must be poured into an enamel bowl, add salt, sugar and vegetable oil and boil for 15 minutes.

The carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, remove the stem and seeds from the bell pepper and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

This lecho made from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bell pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar- one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Ground black pepper - to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several parts and pass everything through a meat grinder to form tomato juice.

Next, let the resulting tomato juice boil, not forgetting to stir it periodically, and begin preparing the other ingredients. Wash the bell pepper, remove seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. Add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water and then boil until fully cooked. Next, place the hot, cooked beans on a sieve and rinse cold water, let drain and cool completely. You can also use store-bought or home-canned white beans for this preparation - this will significantly save your time preparing this lecho.

At the end of cooking lecho, carefully add prepared boiled beans to it and squeeze out one tablespoon lemon juice. Boil together for five to seven minutes and remove the workpiece from the heat.

Then carefully place the finished hot lecho with beans on warmed, pre-washed baking soda glass jars, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.

After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the sealing and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has cooled completely, transfer it to a cool, dark and dry place for storage.

Ingredients:
2 kg eggplants,
2 kg sweet pepper,
1 kg carrots,
500 g dry beans,
3 liters of tomato juice,
500 ml vegetable oil,
½ cup Sahara,
½ cup 9% vinegar,
2 tbsp. salt,
4 heads of garlic,
2-3 pods of hot pepper.

Preparation:
Boil the beans until tender. Cut the eggplants into cubes, add salt and leave for 20-30 minutes, after which they should be rinsed and lightly squeezed. Grate the carrots and cut the pepper into strips. Pour vegetable oil into tomato juice, stir, add all the vegetables and put on fire. Cook the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Chop the garlic and hot pepper and add to the salad, stir and cook for 10 minutes. Immediately place in sterilized jars and seal.

Peppers stuffed with carrots and onions

sweet pepper - 24 pcs.
tomatoes-2kg.
onion - 0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% - tsp.
salt-1 tsp.
sugar-1 tsp.
greens to taste

Pepper - remove stem, seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.

Add salt and vinegar to taste, peppercorns to boiling water, bay leaf. Throw peppers into the brine per 1 jar (I can fit 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, fill with brine, roll up...

For 1 liter of water:

• 700 gr. pepper
• 2 table. spoons of vinegar
• 2 table. spoons of salt
• 10 peppercorns

MY RECIPES - STUFFED PEPPERS

Today I twisted the eggplants new recipe, and I'll be honest - I have a lot of recipes, but this one is just the BOMB!

First of all, it looks beautiful

Secondly - useful

Thirdly, it has a very delicate taste.

And so the recipe itself is for housewives who like to tinker, but believe me, the result is worth it!

Unfortunately, I don’t have a photo, but I’m all

I'll describe it step by step.

We will need:

5 kg of pepper - you need to choose a small one at the market, for stuffing, then it will look beautiful on a plate and a lot will fit in a jar,

3 kg eggplant.

Carefully remove the seeds from the pepper and cook in boiling water in portions for a few minutes, 2-3, until it becomes soft.

We peel the eggplants, cut them into squares of about 1.5, 2 cm and also blanch in boiling water to remove the bitterness for 2-3 minutes,

Stuff the peppers with eggplants and place them in 1 liter jars.

Now prepare the marinade:

2 glasses of water

1 cup sugar

1 cup vinegar

1 cup sunflower oil

1 tbsp salt

Fill the jars with boiling marinade and sterilize for 20 minutes; if you don’t have enough marinade, cook another half portion and a whole portion, depending on how tightly you packed the peppers into the jars.

Now let's roll up as usual!!! Everyone, bon appetit!!

Peppers for the winter stuffed with eggplants

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 trim 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 cooking stuffed peppers for 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, when frying, can absorb it into large quantities. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, 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 the pepper stuffed with eggplant, into 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 preparation is perfectly stored 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 peppers, 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 piece 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 pepper (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:

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

Wash the parsley, dry thoroughly and chop finely.

Pass the garlic through a press.

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

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. 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 to tomato juice salt and sugar 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 into the pan hot water, so that it is on the hangers of the banks. 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!

Bell pepper contains many vitamins, has a wonderful taste and goes perfectly with any dish. This is why he is so loved by so many people. In addition, it is very bright and beautiful. Sunny, imbued with the living energy of the sun and summer, it always becomes a decoration for any summer and autumn table.

Bell pepper contains many vitamins

This method will help the housewife quickly prepare peppers for the winter.. But this recipe differs not only in the speed of preparation, but also in taste. Celery will play a big role. Despite the fact that for many this is far from the most favorite product, it gives the dish a little heat and piquancy.

Ingredients:

• Bell pepper – three kilograms.
• Clean water - four glasses.
• Acetic acid 70% - one dessert spoon.
• Sugar – one dessert spoon.
• Salt - one dessert spoon.
• Garlic - seven to eight heads.
• Sunflower oil - one glass.
• Black peppercorns - to taste.
• Celery leaves - at the discretion of the hostess. It is important to use greens, since the root and stem will not work.
• You can also add basil. It perfectly complements the taste of celery and adds a southern touch to the dish.

1. Peppers must be thoroughly washed and dried. Pull out the tail with the seeds.
2. Cut the vegetable in half.
3. Next you need to prepare the marinade. Fill a saucepan with water and put it on fire. When it starts to boil, you need to add sugar, salt, oil and acetic acid.
4. Boil the mixture for no more than two minutes. And then remove from heat.
5. While the marinade is hot, add pepper to it.
6. The garlic must be peeled and chopped.
7. Tear the celery greens into small leaves.
8. You need to place vegetables in pre-steamed jars.
9. First, lay out a layer of pepper.
10. Then a layer of garlic and a layer of celery.
11. Sprinkle a few peppercorns on top.
12. Alternate the vegetables in this order until the jar is filled to the top.
13. Pour the marinade into the container with the vegetables and close it tightly.
14. When the jars have cooled, they can be stored in a cool place, cellar or refrigerator.

Because sweet pepper Before putting it in jars, lie in the boiling marinade, then it will cook much faster. A few days after preservation, it can be opened and served.

Pickled peppers in 20 minutes

This recipe holds the record for the fastest preparation time. Just half an hour, and the pickled pepper is ready to serve.

Preserving bell peppers is not a difficult task, but it is rewarding. You'll see, your family will thank you when you serve sweet and meaty bell peppers.

There are many healthy and tasty recipes for preserving peppers for the winter. We offer 5 of the simplest, but incredibly tasty ways.

Bell pepper marinated with garlic

Ingredients: pepper - 3 kg, garlic - 2 cloves per jar

For the marinade: water - 1 l, sugar - 1.5 tbsp, vinegar - 0.5 tbsp, vegetable oil - 2 tbsp.

Preparation:

First, cook the marinade. Now get to the pepper. Wash it thoroughly and cut it into 4 parts. Carefully remove the seeds and simmer for 5 minutes in the boiling marinade. If you seal it in half-liter jars, put 2 cloves of garlic in each jar, passed through a garlic press. Accordingly, the larger the jar, the more garlic.

Bell pepper in tomato juice

Ingredients: 2 kg bell pepper, 1 kg carrots, 0.75 tbsp. sugar, 2 tbsp. salt, 0.5 tbsp. vinegar, 1.5 liters of tomato juice.

Preparation:

Pour the juice into a bowl, add salt, sugar and carrots. Boil for 20 minutes. Now cut the pepper into strips lengthwise and add to the bowl. Boil for another 30 minutes. Add vinegar, pour into jars and seal.

Bell peppers, marinated in German style

Ingredients: 1 kg bell pepper, 1 liter of water, 0.5-0.7 liters table vinegar, 1 kg of honey, 5-6 tbsp. vegetable oil, 30-40 g salt.

Preparation: Choose ripe, fleshy peppers for preservation. Wash it, put it in boiling water for 3-4 minutes, now cool and remove the skin. Cut out the seeds and cut into strips 5-8 mm wide. Pack them tightly into jars. Dissolve honey in boiling water, add vinegar. Pour marinade over peppers in jars. You can add a little oil on top. Pasteurize should be at a temperature of 90 C: liter jars - about 15-20 minutes, two-liter jars - about 30.

Bell pepper marinated with oil

Ingredients: 1 kg of sweet pepper, 60 g of vegetable oil.

For the marinade: 1 liter of water, 0.1-0.2 liters of table vinegar, 50-60 g of salt, 60-70 g of sugar, 1 g of black and allspice, 2-3 bay leaves (to taste), vegetable oil.

Preparation:

Boil the vegetable oil for 5-6 minutes, then pour into hot jars. Wash the pepper, cut out the seeds, rinse again and put in jars. Pour boiling marinade and pasteurize at 90C: half-liter jars - 15 minutes, liter and two-liter jars - 20-30 minutes.

Bell pepper in honey marinade

Ingredients: sweet bell pepper - 3 kg, water - 0.7 l, salt - 0.5 tbsp, sugar - 1 glass, vinegar - 150 g, honey - 150 g, sunflower oil - 1 glass, allspice - 4 pcs., bay leaf - 3 pcs.

Preparation:

Wash the pepper, cut it into two parts and remove the seeds. Rinse again. Now make the marinade: pour water into a large bowl and bring to a boil. Add sugar and salt to boiling water, then honey, sunflower oil, allspice and vinegar (in that order). Bring the mixture to a boil and add pepper. Boil the pepper under a closed lid for 5-10 minutes. Don't forget to stir constantly. Now pour the pepper and marinade into hot jars. Roll it up.