Peppers stuffed with vegetables and rice: recipe with photos, for the winter, step by step

Stuffed peppers for the winter: a vegetable preparation loved by many housewives

I’ll be honest – I’m a big fan of stuffed peppers. At the same time, I don’t like to spend a lot of time at the stove, so I often just store it in jars for the winter. If you, like me, love this snack, then be sure to check out my tips for preparing stuffed sweet bell peppers for the winter in jars with cabbage and carrots - recipes that will lick your fingers!

Peppers stuffed in Bulgarian style for the winter in jars - a simple recipe

Let's start with the simplest recipe for peppers stuffed with vegetables in Bulgarian style. The taste is unusual, even piquant. Hints of spices perfectly complement the main flavor.

one and a half liters of tomato juice;
half a kilo of carrots;
half a kilo of onion;
kilogram of pepper;
a glass of sunflower oil;
five cloves of garlic;
a third of a glass of sugar;
a tablespoon of vinegar essence;
two tablespoons of salt;
bay leaf, cloves and pepper to taste.

Cooking tips:

First we prepare the filling. To do this, we clean and wash the onions and carrots. Grate three carrots and finely chop the onion.
Pour half a glass of oil into the frying pan. Fry onions and carrots, but without crust.
Cut off the stem of the peppers. We remove seeds and other unnecessary parts from them, leaving a hollow area. Additionally, rinse with water. Dry on a paper napkin.
Pour tomato juice into a saucepan and put on fire. Stuff the peppers with carrots and onions, dip them in the juice (no need to wait for it to boil). Try to place the onions and carrots as tightly as possible, but do not compact them too much.
Wait for the juice to boil, then continue cooking for another half hour. The peppers should soften. Add the remaining products - except garlic.
Add the garlic in the form of a fine porridge a couple of minutes before it’s ready.
Let's preserve - put the peppers in a jar, pour the marinade into it and roll up tightly (don't forget to sterilize the jars!). Keep the jar warm by turning it upside down. It should stand for about a day. Then you can put it away for storage.

Note: do not forget to remove the bay leaf from the marinade. Otherwise, the flavor combination of other ingredients will not be bright enough and distorted.

How to pickle sweet peppers

There are several methods that will help you prepare delicious preserves. Let's look at popular recipes that are so loved by housewives.

Classic recipe

Most often, bell peppers are salted in this way.

Ingredients:

paprika 1 kg;
sunflower oil 50 ml;
salt 50 g;
sugar 15 g;
water 500 ml;
9% vinegar 50 ml;
hot chili to taste.

The fruits are cleaned of stems and seeds . Cut the peppers into 4 parts.

Prepare a marinade from the remaining ingredients. Place on fire and bring to a boil. Then add pieces of pepper and cook for up to 5 minutes . After this time, the fruits are taken out and placed in pre-prepared containers.

The jars are filled with marinade, closed with lids and allowed to cool . Afterwards they put it in the refrigerator. The dish is ready to eat after 2 days.

Advice! Fans of herbs and spices can add them. A similar recipe is suitable for preparing the components of borscht.

Quick hot salting

Ingredients:

paprika 300 g;
water 500 ml;
sugar 1.5 tbsp. l.;
onion 1 pc.;
chili 1/3 pcs.;
salt 1 tbsp. l.;
vinegar 1 tsp;
bay leaf 2 pcs.;
garlic 5 cloves;
sunflower oil 30 ml;
cloves 3 pcs.;
spices to taste.

This is interesting: Try making pickled hot peppers and enjoy a delicious snack

The fruits are washed and cut in half. The remaining ingredients are cut into small pieces . Onion - in rings. All components are placed in the selected container and mixed.

Marinade is prepared from water, spices and oil . Place on fire and bring to a boil. Vinegar is added at the very end.

The resulting mixture is poured over the peppers . Place fabric or gauze on top in several layers and apply oppression. You can taste the dish after a day.

Cold salting

Ingredients:

pepper 2.5 kg;
parsley 1 bunch;
celery 1 pc.;
peppercorns 5 pcs.;
bay leaf 5 pcs.;
water 2.5 l;
salt 200 g.

The fruits are washed and dried, cut into 2 parts, removing the core . Then they are cut into pieces that look like boats.

For a softer structure, place them in boiling water for 3 minutes and then in cold water. Then the vegetable is placed into balls into prepared containers, sprinkling each with spices.

For the marinade, take water and bring to a boil . Add salt and stir until it is completely dissolved. Then filter and leave to cool.

The prepared brine is poured into the workpiece . Everything is covered with a cloth and a press is placed. Place the container in a warm place for 2 weeks. After time, transfer to jars and store under lids in the cold.

Important! If you like crispy peppers, then you need to avoid blanching. Despite the fact that the vegetable turns out to be slightly salted, it does not lose its taste and aroma.

Salting without sterilization

A similar recipe helps to obtain peppers similar to baked ones, but with a slight sourness and at the same time a pronounced aroma.

Ingredients:

pepper 1 kg;
water 1.5 l;
sugar 40 g;
salt 20 g;
vinegar 150 ml.

The vegetable is washed, the stalk and seeds are removed. Place, firmly compacting it into the selected container in any suitable way.

Separately, bring the water to a boil and pour it over the peppers . Leave for 20 minutes. During this time, prepare the marinade: from water, sugar, salt and vinegar. The resulting solution is brought to a boil.

The water is drained from the pepper and the marinade is added . Roll up the lids and wrap for 2 days. This type of seaming is stored in a cool place.

Cold salted peppers for the winter whole in a bucket

Peppers must be ripe because the more sugar they contain, the more lactic acid they produce during fermentation.

Products:

bell pepper - 1 kg;
salt - 35-40 g.

Filling composition : 50 g of salt per 1 liter of water

Wash the sweet pepper, remove all seeds, wash again. Then sprinkle with salt and put one inside the other . Then place the fruits tightly in the bucket.

Prepare cold filling and pour peppers into containers . Place a circle and a bend on top.

Leave it like this for a few days at room temperature , and then move the bucket to a cool place. Before use, this salted pepper is soaked in cold water.

Salted Bulgarian pepper in jars for the winter

See how to pickle sweet peppers with vinegar.

Required:

sweet pepper - 10 kg;
parsley, celery, cherry leaf - 100 g;
horseradish root, parsley, celery - 50 g;
coriander seeds - 3-5 g.

Composition of filling for 9 liters of water:

700 g salt;
0.7 liters of table vinegar.

Take the sweet green pepper and wash it. Then prick with a fork in several places at the base. Pack the peppers tightly into wide-mouth jars . But put the prepared seasonings on the bottom and then on top.

Place a circle and a bend in each jar. And fill the peppers in jars with cold filling . Leave it in the room for 10-12 days, and then move it to a cool place.

Add filling as needed : for 1 liter of water - 30 g of salt, 2 tbsp. spoons of vinegar. Or add vegetable oil so that the pepper is always covered with the filling.

How to pickle sweet peppers with vinegar in Hungarian style

In this recipe, the fruits are cut into strips , and cauliflower is added to the jars.

This is interesting: For lovers of spicy snacks: preparing hot peppers for the winter

Required Products:

sweet pepper - 1 kg;
parsley and celery roots - 150 g each;
cauliflower - 150 g;
garlic - 3-4 cloves.

Composition of filling for 1 liter of water:

0.8-1 liter of table vinegar;
30-40 g each of salt and sugar;
2 bay leaves.

the fleshy sweet peppers, remove the seeds and cut the fruits lengthwise into 4-5 pieces . Wash the roots, peel and cut into slices or strips. Wash the cauliflower in salted water and separate into small florets.

First place the vegetables in a large container in layers . For example, a layer of peppers, a layer of roots, a layer of cauliflower. But put the garlic on the bottom. Sprinkle each layer of vegetables with salt and black pepper.

Then compact the stacked vegetables . To do this, place a circle and pressure on them. The next day, when the vegetables release their juice, pour hot marinade over them and leave again for 12-15 hours.

Then drain the filling, then bring it to a boil and pour it hot into a bowl with vegetables . Do this 2 more times.

For the last time, place the vegetables in glass jars up to their shoulders . Then pour hot marinade and pasteurize: liter jars - 15-20 minutes. Then put the salted peppers in jars in a cold cellar.

Pepper for the winter in Polish

This is the simplest preparation of peppers without vinegar and without sterilization.

Composition of filling for 10 liters of water:

salt - 400 g;
citric acid - 20 g;
vegetable oil.

Prepare bell peppers of varying degrees of ripeness: green, yellow, red. Cut the prepared peppers on both sides, remove the seeds, insert the fruits one into the other, 2-3 pieces at a time .

Then place the fruits tightly in jars, pour boiling brine (filling) almost to the edges of the neck . Pour vegetable oil on top.

Close the lids and leave for a day at room temperature . Store jars in a cool place.

Stuffed with vegetables

Many people cook stuffed peppers in the summer, and the stuffing can be different. However, few people know that such a delicacy can be present on the winter table.

Ingredients:

paprika 10 pcs.;
zucchini 500 g;
carrots 1 pc.;
onion 2 pcs.;
tomato juice 1 l;
spices to taste.

The peppers are washed and removed from seeds and stalks . Place in hot water for 5 minutes.

For minced meat, zucchini and carrots are grated, and the onion is cut into cubes . Everything is fried in oil and do not forget to add salt.

After it cools, fill the peppers . They are placed in jars and filled with boiling juice. Sterilize for 20 minutes and then immediately roll up.

Stuffed peppers with carrots and cabbage: recipe without sterilization

Sometimes you really don’t want to sterilize jars - there’s always so much hassle with it! If you don’t like to do this either, I have for you a recipe for stuffed peppers with carrots and cabbage for the winter without sterilization.

10-15 sweet peppers;
half a kilo of cabbage;
200 grams of carrots;
two liters of tomato juice;
a bunch of parsley and dill;
200 milliliters of vegetable oil;
70 milliliters of apple cider vinegar;
three tablespoons of sugar;
four tablespoons of salt.

The most delicious recipe:

We rinse the pepper, clean it of all excess and rinse the cavity to remove any seeds that may stick to the walls.
Cut the cabbage into strips and sprinkle well with salt. Grind and squeeze.
Mix cabbage with carrots and finely chopped herbs.
Place the mixture of vegetables in the peppers and place them in steamed jars.
For the marinade, pour tomato juice into the pan and season with spices. We wait for it to boil and continue cooking for another half hour.
Pour the liquid into the jars with pepper, roll them up, cover them and leave to cool. Then we put it away for storage.

As you can see, you don’t have to waste time on sterilizing the jar, and the preparation itself will take you no more than an hour. Bon appetit!

Canning peppers stuffed with eggplants

Peppers stuffed with eggplant are very good. In winter, I often miss just this combination of flavors, so I’ll share with you a simple canning recipe.

60 pieces of sweet pepper;
five kilograms of eggplants;
ten onions;
three liters of tomato juice;
half a glass of sugar;
half a glass of vegetable oil;
50 grams of salt;
50 grams of nine percent vinegar.

We can preserve peppers stuffed with eggplants for the winter:

We wash the peppers and remove excess. Blanch a little in clean water.
Cut the eggplants into cubes, add salt, and let it brew. Then we wash and fry them.
Separately from the eggplants, fry the onion (cut it smaller), then add it to the eggplants.
Stuff the peppers with a mixture of onions and eggplants.
Add sugar, salt and vinegar to tomato juice. We wait for it to boil and cook for about twenty minutes.
Place the peppers in steamed 1 liter jars, pour in the marinade, cover with steamed lids and sterilize for 20-25 minutes. Let's roll up.

Note: you can use ratunda instead of regular pepper.

And now we continue the theme of sweet bell peppers stuffed for the winter in jars with cabbage and carrots - recipes that will lick your fingers!

Peppers stuffed with vegetables for the winter - the most delicious recipe

I’ll tell you how to cook peppers stuffed with vegetables for the winter - my grandmother told me this most delicious recipe. Indeed, the seams turn out simply extraordinary!

three kilograms of sweet bell pepper;
two kilograms of carrots;
two kilograms of onions;
kilogram of tomatoes;
three tablespoons of tomato paste;
salt to your taste;
about one tablespoon of sugar;
a glass of sunflower oil.

Canning proceeds according to the following scheme:

Rinse the peppers thoroughly. Remove the leg and unnecessary internal parts. Wash the cavity of the pepper too, so that no debris remains there.
Blanch the peppers in boiling water for a couple of minutes. Then remove them from the water and let cool.
Peel the onions and carrots. Cut the onion into cubes and grate the carrots.
Fry the onion in two tablespoons of oil until half cooked.
In another frying pan, fry the carrots to the same state and in the same amount of oil.
Cut the tomatoes into cubes and fry them separately from other vegetables in a tablespoon of oil. Add tomato paste to them and simmer for three minutes.
Combine onions and carrots, add salt and sugar, bringing them to readiness.
Place the filling in the peppers. Place them in sterilized jars, and also fill the spaces between the peppers with the vegetable mixture.
Pour a tablespoon of oil and roll up the jars. Wrap them in a blanket, turn them over and let them cool. Then you can store it in a cool place.

As a result, you will get an excellent winter twist that will delight you on cold days. Eat for your health!

Peppers stuffed with rice for the winter

For stuffed bell peppers you will need the following ingredients:

eight pieces of bell pepper;
one hundred grams of raw rice of any kind;
two medium-sized onions;
four carrots;
one tablespoon of sugar;
two heads of garlic;
fifty grams of vegetable oil;
one tablespoon of tomato paste;
salt to taste.

Step-by-step preparation:

1. Prepare the pepper for preservation. If it is raw, then peel it, remove all seeds and stalks. If canned, drain off all the marinade.
2. Peel the carrots and grate them on a coarse grater, fry with onions until golden brown. Next, add sugar, salt, pepper, raw rice, garlic, three tablespoons of water and simmer for ten minutes.
3. Fill the pepper with rice and vegetables filling, add boiling water and cook for ten minutes in a saucepan.
4. Place the vegetables in prepared sterilized jars, close the lids and put them under a warm blanket to allow the peppers to cool. Then store in a dark and cool place.

Freezing stuffed peppers at home

Many women nowadays plan their day literally by the hour. If you are also constantly busy, then freezing stuffed peppers for the winter will help you out; it can be done at home.

ten medium peppers;
one carrot;
one onion;
three cloves of garlic;
half a kilo of minced pork;
half a glass of rice;
ground black pepper, salt to taste;
three tablespoons of sour cream;
two tablespoons of ketchup;
dill to taste.

Bell peppers stuffed with tomatoes and garlic

I continue to share with you recipes for stuffed peppers for the winter. Now I’ll tell you how to cook bell peppers stuffed with tomatoes and garlic.

three kilograms of pepper;
a couple of heads of garlic;
one and a half kilograms of tomatoes;
two dozen black peppercorns;
several bay leaves;
parsley to taste;
half a teaspoon of salt;

Prepare for the marinade:

2 liters 200 milliliters of water;
450 grams of sugar;
three and a half tablespoons of salt;
330 milliliters of vinegar;
220 milliliters of vegetable oil.

How to pickle peppers?

Remove excess parts from the pepper and rinse it thoroughly with water.
Blanch the peppers in boiling water for three minutes. It will soften and it will be easier for us to fill it with filling.
Let the peppers cool, wash the tomatoes, and remove their stems. We cut them into several parts.
Peel the garlic and cut it into cubes as small as possible.
Place the chopped tomatoes in a bowl, mix with garlic and salt. Mix.
In the jars you need to put several bay leaves, sprigs of parsley and a dozen peppercorns.
Put the filling in the peppers. We put them in a jar.
Let's make the marinade. Pour water, salt and sugar, vegetable oil and vinegar into a saucepan. Let it boil and cook for another twenty minutes. Pour the liquid into jars.
We sterilize the jars together with the peppers for half an hour. Then we roll up the workpiece, wrap it, wait for it to cool and put it away for storage. Peppers in marinade are ready for the winter!

Recommendation for housewives: it is best to serve this pepper as a cold appetizer, with freshly boiled potatoes.

Stuffed peppers with rice and vegetables

You can stuff sweet peppers with rice and vegetables. This is not only an appetizer and an excellent second course; just warm up the peppers.

1.5 kg bell pepper;
2 onions;
2 carrots;
1.5 cups of onion;
1.5 kg of tomatoes;
8 black peppercorns;
100 ml sunflower oil;
2 tablespoons sugar;
1.5 teaspoons salt;
50 ml vinegar (9%).

Delicious recipe! What to feed someone with a broken jaw

To prepare the preparation, it is convenient to use 1 liter jars, each containing 4-5 pepper pods. The jars must be thoroughly washed and sterilized, and the lids must be boiled.

Rinse the rice well, add cold water and cook until al dente; the grains in the center should remain slightly firm. Rinse the finished rice with cold water.

Advice! For this preparation, choose steamed rice; it retains its shape much better than regular rice.

We prepare the peppers - remove the seeds, wash them, and blanch them in boiling water for five minutes. Let the peppers cool.

Fry finely chopped onions in vegetable oil, add carrots to the fried onions and fry the vegetables all together until soft. Mix the fried vegetables with rice, add half a teaspoon of salt to the filling, and mix. We start filling the prepared peppers.

Grind the tomatoes using a blender or meat grinder. Add salt, sugar, black peppercorns to the tomato mass. Place the peppers in a saucepan and pour in the tomato mixture. Cook over medium heat for 15 minutes. Then add vinegar and boil for another couple of minutes.

Place hot peppers in sterilized jars, fill with tomato sauce and seal tightly.

Place stuffed peppers in jars with the cut side up so that the filling does not fall out.

Peppers stuffed with rice, rolled into jars

This preparation is loved by many. My mother especially loves them, so I always have peppers rolled into jars and stuffed with rice. I’ll tell you how to make a delicious snack.

kilogram of bell pepper;
200 grams of onions;
400 grams of carrots;
220 grams of steamed rice;
two kilograms of tomatoes;
a teaspoon of ground pepper mixture;
one hundred milliliters of vegetable oil;
three tablespoons of sugar;
one and a half tablespoons of salt;
50 milliliters of nine percent vinegar.

How to roll peppers?

Cook the rice until half done. Don't forget to rinse it before doing this.
Wash the pepper, remove excess parts and let it dry. Do not damage the walls under any circumstances! Then blanch them for five minutes in boiling water.
Peel the carrots and onions. Grind the carrots with a grater and cut the onion into cubes. Pour oil into a frying pan, fry for three minutes and add carrots to it. Fry for another six minutes.
Add rice to vegetables, add salt and pepper, mix well.
Place the prepared filling into the peppers as tightly as possible.
Make tomato sauce. Chop the tomatoes – do not remove the skins or seeds. Pour the resulting juice into a saucepan, add salt and sweeten. Cook for about twenty minutes, removing the foam. At the end of cooking, pour in vinegar.
Sterilize the jars and place the pepper in them. Fill the empty spaces with sauce, don’t skimp on it. Close the jars with lids and sterilize them again (liter - 20-25 minutes).
Roll up the lid. Turn the jars over and wrap them in a warm cloth, let cool and store.

Tip: Do not fill the entire jar to the very top with pepper. It is best to fill three quarters of the container.

I bring to your attention a video that clearly illustrates the preparation of stuffed peppers according to the best recipes.

Hello! I'm Olga, and I'm just a canning "maniac"