Wash the eggplant and cut into small cubes.

Put the chopped eggplants in a bowl, salt, mix and leave for 20 minutes (this is done so that the eggplants do not become bitter in the future).

Wash bell pepper, remove seeds.

After the time has elapsed, squeeze the eggplants from excess liquid and fry in a pan heated with vegetable oil for 10-15 minutes, stirring occasionally.

While the fried eggplants are cooling, you need to prepare the sauce in which stuffed peppers will be stewed in the future. Peel onions and carrots. Onion cut into cubes.

Grate carrots. Put the onion and carrot in a pan with heated vegetable oil and fry until soft, stirring, for 5-7 minutes.

Wash tomatoes. To make it easier to peel the tomatoes, make cross cuts on them.

Then take the tomatoes out of the water, dip them in cold water and peel them off. Cut the peeled tomatoes into cubes and add to the pan to the fried carrots and onions, mix and fry, stirring, for about 5 minutes. vegetable sauce salt and pepper to taste, if the tomatoes are sour, you can add a little sugar.

Stuff prepared bell peppers fried eggplant and put them in a bowl.

Pour water into the pan so that it completely covers the stuffed peppers, add bay leaf, salt and black peppercorns. Send the pan to the fire, bring to a boil, cover and cook over low heat for 30 minutes.

Delicious peppers stuffed with eggplant, served hot with the sauce in which they were cooked.

Enjoy your meal!

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 meat from all the preparations for the winter. bell pepper. Why this product? First of all, because sweet pepper dishes have a truly amazing taste, and about useful properties This vegetable can be talked about indefinitely.

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

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

kitchen utensils

• First of all, you need to prepare a long sharp knife and a large board for chopping 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 smaller pan will speed up the process of cooking the filling.
• No doubt you will need a long spatula or a large spoon to stir the food in the pan.
• A large pot is needed for cooking peppers.
• A colander is also better to have at hand.
• For this recipe, you need to prepare four liter jars and iron lids in advance.
• You will also need a device for twisting lids on 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 cooking

Let's prepare the ingredients

Let's prepare the filling

1. We peel the carrots, peel the onions, and cut off the tails and stalk of the eggplants.
2. Now cut the eggplant into medium-sized cubes.
   
   
3. Then we rub the carrots on a grater with large teeth, chop the onion with a knife.
   
   
4. Next, cut the bell pepper into small squares.
   
   
5. Now let's proceed to the direct cooking of minced meat: put a large frying pan on the stove, pour vegetable oil into it and heat it well.
6. After that, pour the chopped eggplant into the same place and fry it until it is completely softened.
7. Pour vegetable oil into a smaller pan and put chopped onion into it.
   
   
8. Saute onion until translucent, stirring almost all the time.
9. When the onion is ready, pour it to the fried eggplants and mix the mass well.
10. Then we salt the resulting filling and continue to fry, stirring the products from time to time.
11. Now pour the grated carrots into the vacated pan.
    
    
12. Stew the carrot mass until almost ready, then shift to the eggplant.
13. Next, fry the chopped pepper and also send it to the total mass.
    
    
14. Mix everything well, simmer for about five minutes, and then remove from heat and leave to cool.
    
    

Let's prepare the marinade

Stuffing the pepper

Pepper preservation

final stage

1. Next, put the jars with their lids down in a dark place.
2. After that, we wrap them well with a warm blanket.
3. We leave the jars of pepper in this form until completely cooled, 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 below. After watching it, you will follow the step-by-step sequence of the process of canning bell pepper for the winter, stuffed with vegetables according to the recipe above.

• Jars can be sterilized before putting peppers in them, using dry heat or steam.
• I advise you to use only iron lids for seaming pepper jars, since rubber ones can lose their 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 chopped in a blender, then add table vinegar, granulated sugar and a little vegetable oil- replacement for tomato juice is ready.
• I also recommend adding 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 at room temperature.
• Pepper will be ready for use no earlier than in a month and a half.

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

Bulgarian pepper stuffed with eggplant - a wonderful vegetable Lenten dish which can be offered for breakfast or dinner. We are more accustomed to the fact that peppers are cooked with meat stuffing but the meatless option is also very good. When cold, peppers stuffed with eggplant can be served as an appetizer.

Prepare for cooking all the products on the list. 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 cooked.

Cut the top off the peppers and remove the seeds.

Cut the eggplant into cubes, put in a bowl and season with salt. Leave for 30 minutes.

Heat the sunflower oil in a frying pan, squeeze and fry the eggplant until soft. At the end of frying, sprinkle eggplant with garlic and basil. Let the filling cool down a bit.

Fill prepared peppers with eggplant filling.

Prepare the sauce. Cut the onion into cubes, grate the carrots. Fry on sunflower oil onion until transparent, add carrots. I also add pepper pieces from the tops. Pour into the pan tomato juice, add sugar, salt and pepper to taste.

Peppers stuffed with eggplant, put in a saucepan vertically, pour the sauce on top. Put 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.

This recipe for stuffed peppers with eggplant is one of the most delicious. True, it has one drawback - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to prepare it, but I assure you, my dear hostesses, the end result of this recipe will make you happy.

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 surely receive the title of a noble culinary specialist 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 recipes are very tasty and worthy of the attention of homemade lovers. I will write you all five, and you can choose the one you like more or prepare each with several jars. The contents and preparation are the same, but the tastes are completely different.

With practice, I began to like skinless eggplants better, and I advise you to take small peppers. They include fewer rolls, but such peppers look better on a plate and are more convenient to eat. the jar won’t fit much. As shown in the photo, you shouldn’t do it, you don’t need to fill all the voids of the pepper, otherwise it will burst.

Stuffed Peppers with Marinated Eggplant Rolls - Basic Step by Step Recipe

bright, delicious preparation for the winter , it's worth tinkering for such. You can cook spicy, and if you don’t like spicy, then you can exclude red hot pepper from the list of ingredients or add quite a bit, this is already an amateur.

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 marinade:

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

Cooking:

Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then you can peel the pepper and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant.

Cut the eggplant lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplant is young, then you can cut it with a skin.

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

Fried eggplants can be immediately laid out on a sieve or colander so that excess oil absorbed during frying drips off. We don’t need extra calories. If you still have a lot of oil, then you can make eggplants according to a simplified recipe. put the dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They will not absorb such an amount of oil, but will become soft and baked.

While the eggplants are cooling, we will prepare a mixture of peppers, garlic and herbs. Peel the hot peppers from tails and seeds, peel the garlic and chop everything in a blender, or twist it in a meat grinder. Add the chopped herbs to the mixture and mix.

We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. One or two rolls can be put 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.

Stuffed peppers are placed in one-liter jars, o Usually 8-9 pieces of small pepper are placed 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 servings of the marinade at once.

Cover with lids and sterilize for 30 minutes.

After the time has elapsed, roll up the jars and, after they have cooled, put them in the pantry or cellar. It will be good to stand everywhere.

Recipe for Stuffed Peppers with Eggplant Rolls in Tomato Sauce

This is one of my favorite stuffed peppers with eggplant rolls. Appetizing pepper is able to decorate any festive table. Therefore, you should prepare such preservation, because it will add variety to the winter diet. And you will always have a chic dish ready for the holiday.

Ingredients:

The ingredients are the same , as in the first recipe. It is better to take small peppers so that more of them enter 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

Cooking:

We clean the pepper, cut the eggplant as in the first recipe.

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

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

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

Practice has shown that it is better to peel the eggplant, now I just do it. This is a photo of this year of canning. Such a blank of pepper can be safely stored at room temperature. In winter, the pepper can be put whole on a plate or cut into thick rings. I hope you will also like this recipe for pepper with eggplant for the winter, like the rest of my recipes.

Stuffed Peppers with Eggplant Rolls with Carrots and Parsnips

In appearance, ordinary peppers from a jar amaze with the richness of the filling and colorful variety. You will get such a pepper, cut across the circles and such beauty! A worthy dish for a festive table.

Ingredients

• Sweet red pepper(12-15 pieces) - 15 pieces
• Eggplant (preferably long-fruited, approximate quantity) - 10 pcs
• Carrots - 3 pcs
• Parsnip - 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 cooking peppers) - 300 ml
• Carnation - 20 pcs
• Allspice - 20 pcs
• Black pepper - 1 tsp
• Bay leaf - 3 pcs
• Sunflower oil(for frying, can go more) - 0.5 stack.

Cooking

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

Cut the eggplant lengthwise with a thickness of 0.5 cm. Leaving 2-3 pieces, which are cut into washers, 1 cm thick. Fry the eggplants until soft in oil, over high heat. Lubricate each fried eggplant slice with garlic, passed through a garlic press, put carrot strips across and parsnips and roll up the roll. We start the peppers with rolls, tightly stacking them in several pieces.

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

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

Eggplant rolls in peppers with herbs and garlic

We hasten to please you with an amazingly delicious recipevegetables 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 workpiece is perfectly stored at room temperature and on any holiday table always causes a stir.

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 pc.

Marinad

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

For frying

• Vegetable oil(as many as needed)

Cooking:

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

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

We prepare the marinade: boil water with sugar and salt, add vinegar, pour our peppers and put the jars to sterilize. 1 liter jar - 40 minutes. At the end of sterilization, the jars are rolled up and sent for storage. The snack keeps well at room temperature.

Well, that's all, now if guests suddenly come to you, or maybe you have a holiday coming up, then with such snacks you will be on top. With boiled potatoes and fried liver with onions, these eggplant-stuffed peppers are very soulfully in 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%

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

Cooking

Wash and prepare all the vegetables for slicing. Remove the middle from the pepper. And cut the eggplant into tongues.

First, prepare the first marinade. Mix all ingredients and bring to a boil. Bell pepper, peeled from seeds and eggplant, cut with peeled tongues, boil 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 choose based on your preferences. Chop the garlic in any way.

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

Mix the ingredients from the second marinade and bring to a boil. Put the pepper in jars and pour the second marinade over. Heat the water in a saucepan and put the jars to sterilize for 20 minutes, it will warm up quickly, because we poured boiling water over the pepper.

Roll up the bell pepper stuffed with eggplant rolls. If you don’t sterilize, then wrap it up until it cools.

This recipe for stuffed peppers with eggplant is one of the most delicious. True, it has one drawback - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to prepare it, but I assure you, my dear hostesses, the end result of this the recipe will make you very happy. And after the astonished 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 surely receive the title of a noble culinary specialist and You will be proud to share your recipe.

I cook peppers in two ways. One in the marinade and the other in tomato sauce. Both recipes are very tasty and worthy of the attention of homemade lovers. I will write to you both, and you can choose the one that you like more or prepare several jars of each. The preparation is the same, but the tastes are completely different.

Marinated Stuffed Peppers Recipe

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 marinade:
2 glasses of water
1 glass of vinegar
1 cup of sugar
1 cup sunflower oil

1 tbsp salt

Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then the pepper can be peeled and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant.

Cut the eggplant lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplant is young, then you can cut it with a skin.

This year the rains of summer are not pampered and the skin of all eggplants is hard and dried, it is better to peel it. Then squeeze all the eggplants from salt and fry, preferably in two pans at once, until golden brown.

Fried eggplant can be immediately laid out on a sieve or a colander to drip off excess oil absorbed during frying. We don’t need extra calories. If you still have a lot of oil, then you can make eggplant according to a simplified recipe. On a baking sheet lightly oiled put the dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They will not absorb such an amount of oil, but will become soft and baked.

While the eggplants are cooling, we will prepare a mixture of peppers, garlic and herbs. Peel the hot peppers from tails and seeds, peel the garlic and chop everything in a blender, or twist it in a meat grinder. Add chopped greens and mix. We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. One or two rolls can be put in each pepper, it all depends on the size of the pepper and eggplant.

Do not try stuff a lot of rolls into the pepper, otherwise it will burst. Stuffed peppers are placed in one-liter jars, ohUsually 8-9 pieces of small pepper are placed 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 the marinade you need to cook several portions at once. Cover with lids and sterilize for 30 minutes.

Recipe for Stuffed Peppers with Eggplant Rolls in Tomato Sauce

The ingredients are the same as in the first recipe.

We clean the peppers, cut the eggplants as in the first recipe. Prepare the brine and boil all the vegetables for 5 minutes. Spread the cooled eggplants with the mixture and stuff the peppers, pour the tomato sauce. We will make it from 3 kg of tomato, twisting them into manual juicer about which I am not I wrote in my recipes. There is practically no waste, but the juice is squeezed out to the last drop.We prepare the marinade, pour it into liter jars and sterilize for 30 minutes.

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

Such a preparation of pepper can be safely stored at room temperature.

In winter, the pepper can be put whole on a plate or cut into thick rings. I hope you will also like this recipe for pepper with eggplant for the winter, like the rest of my recipes.

Enjoy your meal!