We offer two recipes for preparations for the winter: peppers stuffed with eggplants and vegetables, and stuffed with fried blue ones. At the sight of these products, thrifty housewives immediately have in their heads many options for how they can be prepared for the winter. They are good separately, but in combination with each other they give an amazing result.

Pepper stuffed with vegetables with eggplant

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

Advice: For preparation, choose a fleshy, juicy, but small pepper for preparation so that it is not problematic to put it in jars.

Ingredients

Servings: - + 60

• Bell pepper 3 Kg
• Eggplant 1.5KG
• 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 minutes Video Recipe Print

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

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

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

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

Fry separately on sunflower oil half of the total amount of chopped onions, Bell pepper and carrots until golden brown. It will take 10-15 minutes.

Fry the eggplants in a separate skillet with enough oil. Cook them for 15 minutes and then add the sautéed onions to them. Stir and season with a little salt.

Throw bell peppers and carrots into the same pan. Cook the filling for another 10 minutes. Season with 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 onions in a skillet. As soon as it starts gilding, add tomato juice, a glass of sunflower oil, salt and sugar. Stir well and simmer over low heat for 15 minutes. Remove the foam that will form in the process.

Stuff the peppers with minced vegetables, place them in sterilized jars and fill them with gravy. Cover with lids, place in a saucepan for sterilization, pre-place a piece of cloth on the bottom. Type on "shoulders" of water and from the beginning of its boil sterilize for 15 minutes.

Roll up the jars, turn them over and wrap them up. Let them cool completely and can be sent to the basement for storage until winter.

Important: it is imperative to blanch bell peppers, because in raw form, during the sterilization of canned food, it will not have time to boil enough and the lids will swell some time after rolling. This indicates that the workpiece has deteriorated and is not suitable for human consumption.




Pepper stuffed with fried eggplant for the winter

And this appetizer is different not only pleasant taste, but also an interesting appearance. For preparation, choose eggplants of a small size and small in diameter, since rolls need to be laid in the peppers, and the more they fit in one fruit, the more beautiful the appetizer will look.

Cooking time: 50 minutes

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;
• eggplant - 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 cooking

1. Wash the bell peppers, cut off the top with a tail, remove the center with seeds and partitions. Immerse the fruits in boiling water for 2-3 minutes, and then remove and spread them on a cutting board, top of the head, so that the water is glass.
2. Cut the eggplants longitudinally into plates half a centimeter thick. Sprinkle them with salt, stir and leave for half an hour.
3. Squeeze out the secreted juice from the blue. Heat the sunflower oil in a frying pan and fry the eggplant on both sides until golden brown. To make them absorb less oil, first soak them in cold water for 15 minutes, and then drain it and let the blue ones dry.
4. Peel the garlic and pass through the garlic press. Add a little salt. You can also stir in some very finely chopped parsley.
5. Spread out on a work surface fried eggplant, brush one side with garlic and roll into rolls. Fill blanched peppers with them and place 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 with a blender or meat grinder.
7. Transfer the grated tomatoes to 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 the vinegar and remove from the stove.
8. Pour the hot marinade over the peppers in the jars. Cover with lids, install clamps, or press down on top with something heavy. Place a soft cloth on the bottom of a large saucepan, put jars of pepper on it, pour water over the "shoulders" and turn on the fire. After boiling, sterilize for 40 minutes.
9. Roll up the cans, turn upside down, wrap up and let cool completely. Keep cool and dark.

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

Both snacks are very popular among housewives, because after opening the can, you do not think about how to complement its contents and how to serve it beautifully on the table, but simply put the peppers on a plate. Successful preparations and bon appetit!

1. Peel the bell pepper from the stalk and pulp with seeds.

2. Pour water into a saucepan, bring to a boil, salt.

3. Put prepared pepper in boiling water and cook, from the moment of laying, for 3 minutes. We take it out of the water and cool it down.

4. Remove the bitterness from the eggplant. To do this, peel the Eggplants, cut into small cubes, salt, cover and set aside for 15 minutes.

5. After the time has elapsed, wash the eggplants with running water, squeeze out of the water and fry in sunflower oil until half cooked.

6. Rub the cheese on a coarse grater.

7.In chopped meat add: cooled eggplants, bread crumbs, cheese, pepper, salt and add spices - mix.

8. Fill the prepared peppers with this mass.

9. Put the peppers in a saucepan or frying pan, add 500 ml of salted water, bring to a boil, reduce heat and simmer under a closed lid for 20 minutes.

10. Dilute the flour with water, add mayonnaise, salt, pepper and pour over the peppers.

11. Simmer the peppers for another 20 minutes, sprinkle with herbs at the end of cooking.

Delicious peppers stuffed with minced meat, eggplant and cheese are ready!

Bon Appetit!

P.S... Bulgarian pepper is a very healthy vegetable, because has a large amount of fiber. It's just that it's not tasty to eat one pepper, but if you stuff it with different ingredients, you get a tasty and healthy dish.

Stuffed peppers (semi-finished product) are frozen if they are not supposed to cook at the moment, and then, when the time comes, they cook it without defrosting, it is very convenient and time to save on preparing the dish.

Peppers can be stored frozen for up to 2 months, during which time the product retains all its useful properties.

Autumn is the time to prepare homemade preparations for the winter. Among all home canning recipes, I would like to note the blanks from bell pepper and eggplants, or, as they are affectionately called, "blue". Today we present you a recipe for peppers stuffed with eggplant for the winter. We hope that our recipe will help you prepare this original and delicious appetizer.

For canning, choose an eggplant with a smooth and shiny skin, free from dents and brown spots, which will tell you that the fruit is clearly beginning to deteriorate. Brownish-yellow and gray-green tones of eggplant indicate overripe, and brown stalk indicates that the product is stale.

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

Ingredients for cooking stuffed pepper for the winter:

• bell pepper - 2 kg

• eggplant - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for making stuffed peppers for the winter:

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

Cut the eggplants into 1 cm thick plates, season with salt, and leave for 20 minutes.

When the bitterness from the fruit is gone, rinse the eggplants again, dry and fry the layers in a pan or grill. (For those who want to make the preparation for the winter less high-calorie, our advice: it is known that eggplants are very "fond" of vegetable oil and when frying can absorb it in large quantities. for 15 minutes, and then put 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 up.

Stuff the peppers with the resulting eggplant blanks, depending on its size.

Place the peppers stuffed with eggplant in sterile and dry jars.

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

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

Cover the jars with lids and sterilize over low heat. One-liter jars must be sterilized within 40 minutes. Now the pepper can be rolled up. Such a workpiece is perfectly stored at room temperature. Pepper for the winter stuffed with eggplant is ready!

Bon appetit and delicious winter!

Recipe for making peppers with vegetables and honey

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

How to prepare pepper stuffed with vegetables and honey. Prepare the peppers for stuffing, dip in boiling water for 5 minutes, 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, put the peppers in jars, pour the marinade brought to a boil, then sterilize the jars for 25 minutes (1l) and roll up.

The preparation of pepper turns out to be very appetizing, stuffed with mushrooms with rice, such a pepper will become a wonderful lunch or dinner - you just have to get it out of the jar and heat it up.

Bell peppers stuffed with eggplant

The original version of the preparation of peppers for the winter - stuffed with eggplants and marinated from 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 of water, 200 g of sugar, 100 g of salt, 2 tsp. vinegar 70%.

Marinade for pouring:

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

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

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

PEPPER STUFFED WITH CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. bitter 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:

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

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

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

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

Then cork and turn upside down. Leave to cool completely.

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

Step by step photo recipe - Stuffed hot peppers

Peppers are removed from seeds. Pour the vinegar into a saucepan, bring to a boil, add the peppers and blanch for 4 minutes. Remove and 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 over with 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 ooze and large),
• 1 large hot pepper pod
• 2 heads of garlic
• 2 large bunches of parsley
• I Art. l. salt
• I Art. l. ground black pepper

for the marinade:

• 1, 5 Art. 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 well and chop finely.

Pass the garlic through a press.

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

Place the stuffed peppers in a saucepan.

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

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

Place in hot sterile jars and roll up.

Cool by turning and wrapping.

PEPPER STUFFED WITH FRIED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water, I add 300 ml of 6 percent vinegar, vegetable oil - 250 ml, salt - 2 tbsp. 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 household ordered me to cook more for this year. Of course, I do not refuse: I will do it, I will fulfill the order. And the recipe is quite simple, try it, maybe yours will also like it

I store 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. I peel the eggplants, cut them into strips, salt and leave for 2 hours. Then I wring it out and put it in a pan, fry it in vegetable oil. I cut the carrots into strips, the onions in half rings, add to the eggplants and simmer everything together with finely chopped garlic. I stuff the peppers with a vegetable mixture, put them in liter jars and fill them with boiling marinade. I roll it up and leave it to cool under a fur coat, turning the cans over onto the lids. Bon Appetit!

STUFFED PEPPER WITH FRIED VEGETABLES IN TOMATO FILLING

Ingredients

• 1.Bulgarian sweet pepper - 3 kg
• 2.Carrots - 2 kg
• 3. Onion - 2 kg
• 4.Tomatoes - 1 kg
• 5. Tomato paste - 2-3 tablespoons
• 6 salt to taste
• 7. Granulated sugar to taste (approximately 1 tablespoon on horseback)
• 8. Sunflower oil - 1 glass

Or maybe with vinegar-

Ingredients:

Eggplant	2 Kg
Onion	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 and bruises, 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 refrigerate.

3. Peel the carrots and onions, grate the carrots, cut the onions into cubes or half rings.

4. Heat 2 tablespoons in a skillet. 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 to the tomatoes tomato paste, put out 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 filling. Place the peppers in clean, sterilized jars, filling the spaces between the peppers with the 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

Pepper stuffed with cabbage tomato filling Rust oil 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, peel the seeds from the pepper, peel the carrots.

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

Mix carrots and cabbage, add 1.5 tablespoons of salt, mix, grind and leave alone for 1 hour.

Stuff the pepper with cabbage, squeezing out the juice.

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

Put the pepper in the marinade and cook from the moment of boiling for 25 minutes.

Sterilize the jar, put pepper, pour the 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 did it for the first time, for a test. I liked the preparation very much, but next time I will make an adjustment in the amount of oil, it is too much for my taste. ...

Bell peppers stuffed with fried cabbage with vegetables in tomato sauce

Prepare the filling for the stuffed pepper with tomato juice.

Fill:

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

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

For stuffing peppers:

• Bulgarian 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 and finely chop the carrots and onions. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Put in a drushlag and leave for 2 hours to drain excess oil. Salt the fried vegetables to taste, pepper and mix well.

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

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

Place 5 allspice and black peppercorns and 3 clove stars on the bottom of the pasteurized one-liter jars. Place the stuffed peppers and fill with the finished filling. Put the jars in a wide saucepan, cover with metal lids, pour hot water into the pan so that it is on 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 pepper stuffed with vegetables of course will take time and effort from you. You just need to tune in to the positive, and then not only the solar energy of the summer, but also your positive energy will be stored in your canned food.

Bon Appetit!

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

Prepare all the items on the list for cooking. The amount of pepper and eggplant is arbitrary, since it all depends on the size of vegetables and utensils in which the dish will be cooked.

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

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

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

Fill the prepared peppers with eggplant filling.

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

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