Stuffed peppers, carrots, large and small. Peppers stuffed with carrots

24.08.2021

Greetings dear readers. Stuffed peppers with vegetables for the winter is not only a snack for the winter, but also a good option to keep vegetables with all the vitamins for the winter.

The harvesting of vegetables continues until late autumn, of course, everyone has to work hard. The question often arises, they say, how to maintain a good harvest of Bulgarian, sweet pepper. One option is to stuff and roll up in jars. It turns out a good homemade semi-finished product with preserved vitamins.

Pepper is a rather unique vegetable. It is rich not only in vitamins, nutrients, bright color, it is also juicy, crunchy, always brings variety to the table. It can be eaten not only raw, but also in any other form.

Of course, keeping sweet peppers fresh throughout the winter is difficult only if they are frozen. But it is not always possible to freeze, so the most common type of preservation for the winter is: stuffed peppers with vegetables in jars for the winter.

Today we'll talk about the most interesting recipes and how to freeze it for the winter. But first, let's talk about some of the tricks of our housewives. They help to get high-quality and tasty stuffed peppers with vegetables for the winter.

The most ideal option is pick pepper exactly on the day of harvest... If this is not possible, then you need to choose the freshest and most meaty. If you buy them, then carefully select each fruit.
Best for stuffing suitable red peppers... They are more meaty and juicy. Although there are different varieties, there are also greens that are very juicy.
When choosing a pepper, pay attention to sizes and grades... You need to choose medium, meaty, which will go well into the jar. And it is best to marinate multi-colored, but one variety in a jar. So they will marinate evenly.
All peppers should be no visible damage.
Peppers and other vegetables must be well rinsed, cleaned and dried... This will prevent the vegetables from becoming watery. Be sure to dry.

Well, there is a lot of stuffed pepper recipe for the winter. I advise you to choose several recipes and cook for the winter.

In order not to repeat myself in each recipe below, I will describe how to cook vegetables:

Stuff the pepper with cabbage.

Stuffed with cabbage

Everyone in our family loves cabbage, so we always do something with cabbage for the winter. One of the options is stuffed peppers with vegetables for the winter, in this case the vegetable is cabbage. This type of preparation is perfect as an appetizer or as a side dish. A delicious meal for your family can be prepared effortlessly and quickly.

And so let's get started we need:

1 kg of sweet bell pepper;
1 head of cabbage (not large);
1-2 carrots.

For the marinade:

1 liter of water;
150 ml vinegar;
200 gr. Sahara;
100 ml of sunflower oil;
2 tablespoons of salt.

Step 1.

At first cooking pepper as described above. In the meantime, the pepper dries up, cook the cabbage.

Step 2.

We wash and clean the cabbage with carrots. In this recipe, it is best to cut them into a thin salt shaker. But ideal if grated for Korean carrots. This way, the taste is better preserved and the appearance becomes better.

Mix the carrots and cabbage.

Step 3.

Now neatly without damaging pepper, fill its cavity with a mixture of carrots and cabbage. You need to stuff tightly without damaging the pepper. Stacking stuffed peppers on its side in a saucepan.

Step 4.

Now preparing the marinade... In another saucepan, mix all the ingredients: water, salt, sugar, vinegar and sunflower oil. We put it on the stove, on the fire. When it boils, turn off the stove and pour it into a saucepan with vegetables.

Now remove the pan for 2 days under oppression in a dark and cool place.

Step 5.

After 2 days, transfer stuffed peppers to sterilized jars, tightly and fill in brines. Now we put jars in a pot of water, sterilize... Banks need to boil for 15 minutes. After that roll up the lids, turn the cans over onto the lids and wrap them in a warm blanket. After cooling, put it away for storage.

Stuffed pepper "Globus" - nostalgia for Soviet times.

Is the "Globe" the same from the Soviet times or according to the modern one?

Once our grandmother came to visit us and for lunch we opened a jar of stuffed peppers. Everything is as usual. But our grandmother was delighted with our peppers and said that the taste was very familiar, even from Soviet times.

Well, then we rummaged through the Internet and it turned out to be a recipe for stuffed store-bought imported peppers that were sold in Soviet times. So for those who want to remember or just try stuffed peppers with vegetables for the winter according to Soviet times, try it, lick your fingers.

We do not have exact proportions, we do it in large, enough, volumes. Therefore, the recipe is described in parts.

Ingredients:

sweet bell pepper;
8 parts carrots;
1 part onion;
1 part parsnip
vegetable oil;
greens;
salt.

For 1 liter of sauce:

tomato sauce (1 liter);
50 gr. Sahara;
30 gr. salt;
ground pepper (you can mix different peppers, all to taste).

Step 1.

Peel the peppers, rinse and blanch in boiling water for 3-4 minutes. While it is drying, we go further.

Step 2.

We clean the carrots, grate. Now cut the onion into rings... Now you need to separate from each other fry the carrots and onions over low heat in vegetable oil.

Now let them cool down and then mix everything. Add herbs and salt... For 1 kg of the mixture, a handful of finely chopped greens and about 2 teaspoons of salt. Mix everything thoroughly.

Step 3.

Now stuffing peppers... Tight, but very gentle so as not to break the pepper.

Step 4.

Now in a different dish making sauce... We mix tomato sauce, salt and sugar, and also season with ground pepper to taste (we use a mixture). Mix everything thoroughly.

Step 5.

Put the pepper in sterilized jars and fill with the sauce... Now we put on a boil. For 0.5 liter cans - boil for 70 minutes. For cans 1 liter - boil for an hour and 20 minutes.

Then we roll up and cover with a warm blanket. After cooling, put it away for storage.

Stuffed honey peppers for the winter.

honey filling

Stuffed peppers with vegetables for the winter is a common thing, but you can also add honey with vegetables. The taste is simple ... In short, jars with such a pepper go away even before the snow falls)))) Garlic marinade, sweet and sour filling, just awesome stuffed peppers. Be sure to try this recipe.

Honey is best, whenever possible, to take Linden from acacia. It has the best pronounced taste and color.

Ingredients:

Bulgarian pepper - 12-15 pieces;
2 heads of garlic (large);
600 gr. cabbage;
300 gr. carrots;
1 liter of water;
200 - 250 gr. Sahara;
20 grams of salt
20 ml vinegar 9%;
0.5 teaspoon of honey (put in each pod).

Step 1.

Blanch the peppers and dry.

Step 2.

Finely chop the cabbage. Grate the carrots, salt and crush.

Step 3.

Cut the garlic into rings.

Step 4.

We fill the pepper. 0.5 teaspoon of honey, a couple of garlic rings and the rest, fill with a mixture of cabbage and carrots. And immediately fill the cans tightly. We take liter jars.

Step 5.

Now we cook the brine. We mix all the ingredients: water, sugar, salt and vinegar. Bring to a boil and cook for 2-3 minutes. Now we pour the brine into the sterilized jars to the top.

Step 6.

We sterilize for 35 minutes. Then we roll up and everything is as usual.

The brine becomes cloudy over time. This is fine. These jars will last all year long in a cool, dark place.

Stuff with eggplants in tomato juice.

peppers stuffed with eggplant with tomato juice

Now we will consider stuffed peppers with vegetables for the winter, where the vegetable will be eggplant in tomato juice. It is better to select the ratio of vegetables yourself. We need:

bell pepper;
400 grams of sugar;
about 200 gr. salt;
70% vinegar essence;
lemon juice (squeezed from 1 lemon);
a few peas of allspice;
1.5 liters of water;
1.5 liters of tomato juice;
Bay leaf;
garlic and parsley.

Step 1.

Cooking the peppers and leaving them to dry.

Step 2.

It is necessary to prepare the marinade number 1. To do this, mix 1.5 liters of water, 200 gr. sugar, 100 grams of salt and 2 teaspoons of vinegar essence. Stir well.

Step 3.

Mix 1.5 liters of tomato juice, salt, sugar, 3 bay leaves, about 5 allspice peas, 1.5 teaspoons of vinegar essence. Stir well. This is marinade number 2.

Step 4.

Eggplant diced mode. But not too shallow.

Step 5.

Bring Marinade No. 1 to a boil. Dip all the peppers into the boiling marinade for 1-2 minutes. Then we take it out and cool it down.

Meanwhile, put the chopped eggplant there and boil for 6 minutes. Then we transfer it to drushlak.

Step 6.

Grind the garlic with parsley and add to the eggplant. We mix. We fill the peppers with this mixture and put them in sterilized jars.

Step 7.

Now we put marinade No. 2 on fire and bring to a boil. After that, fill the jars with them.

Step 8.

Now we put the jars in a saucepan with water, cover with lids and boil for 15-20 minutes. Then we roll up the cans and everything is as usual.

Pepper stuffed with carrots.

A beautiful appetizer turns out

Continuing the theme of stuffed peppers with vegetables for the winter. Now we will make not only tasty, but also beautiful. Carrots add flavor to the stuffed pepper dish.

We need:

1.5 - 2 kg of bell pepper;
1 kg of carrots;
1 kg of onions;
1 tablespoon 70% vinegar essence (if using a 2-liter jar);
10 tablespoons of salt;
8 tablespoons of sugar;
1 teaspoon black peppercorns;
3 carnation buds;
0.5 teaspoon black allspice;
3 bay leaves;
3 - 3.5 liters of homemade tomato juice.

Step 1.

Prepare the pepper, dry it.

Step 2.

Meanwhile making homemade tomato juice... To do this, wash the tomatoes well, chop and grind through a sieve. Boil the juice, cook for 20 minutes. Remove the foam. Now we season the juice with all the spices, except for the bay leaf.

Step 3.

Chop onions and carrots and fry separately by adding a bay leaf. Then mix everything, removing the bay leaf and cool.

Step 4.

We fill the pepper with vegetables. We put it in a large saucepan, cook for 5-7 minutes.

Step 5.

Now we boil the juice again, remove the spices and pour through a sieve into the jars, leaving a little space. Now pour the essence on top and roll up the lids. Now we cover the jars with a warm blanket and, after cooling, put them in storage.

Stuffed with apples and cinnamon peppers.

peppers stuffed with apples in jars for the winter

Another unusual recipe. Although we are preparing stuffed peppers with vegetables for the winter, we could not get by with the apples. We like it very much. The taste is sweet and spicy. Well suited to the festive table. It is better to make such blanks in small jars.

Ingredients:

5 pieces of red and yellow bell peppers;
1 kg of white, sour apples.

For the marinade you need:

0.8 liters of water;
1 teaspoon ground cinnamon
2 tablespoons of sugar;
1.5 tablespoons of salt;
250 ml vinegar 6%.

Step 1.

We prepare the pepper, everything is as usual and dry.

Step 2.

Cut the apples into quarters. If they are large, then you can cut them into more pieces. We blanch them for a very short time. Then we put it in pepper. And immediately we fill sterilized jars.

Step 3.

We make the marinade, combine the ingredients, boil and pour in the vinegar.

Step 4.

We fill the jars with marinade and sterilize for 15 minutes.

Step 5.

Now we roll up the cans and the rest as usual.

So we got stuffed peppers with vegetables for the winter, only instead of vegetables inside - one outside and a sweet filling inside.

Delicious frozen stuffed peppers for the winter.

frozen stuffed peppers

Stuffed peppers with vegetables for the winter can not only be pickled, but also frozen. A good option. There are two ways to freeze: you can cook the stuffed peppers as usual and then freeze, or you can freeze all the ingredients separately.

When we freeze all the ingredients separately, then you can safely make other dishes from them, combine various vegetables, and so on. Let's consider both options with an example.

Option 1.

Freeze the whole stuffed peppers. In principle, any variant of stuffed peppers can be frozen.
You do not need to cook vegetables in advance. But, for example, if you want to cook minced meat stuffing with rice, then you need to boil the rice in advance. Then mix with minced meat, finely chopped onion, salt and pepper. And just tamp the peppers.
Better to put peppers in bags in the freezer. But not much, it is impossible for them to touch each other. If they freeze together, it will be difficult to separate them before cooking.
You do not need to defrost them before cooking. You need to get it out of the freezer and into a preheated pan. After frying on all sides, you can simply boil in the sauce and on the table.

Option 2.

Peppers, carrots, cabbage, and eggplants can be frozen individually. You do not need to boil them.
Be sure to process all vegetables before freezing. Frozen or after defrosting, they cannot be processed.
Eggplant can be frozen in plates. And after defrosting, they can be fried. But you won't get a golden crust. Better still fry in advance and wrap in tubes. Before freezing, soak the fat with napkins. Then freeze.
Cabbage, onions and carrots are finely chopped or grated. If you planned to fry, then it is better to do it before freezing. And the grease needs to be removed with napkins or paper towels.
It is better to freeze each vegetable in separate containers or bags. You can combine them in different ways before cooking.

Unlike pickled peppers, frozen convenience foods cook faster.

Well, here we figured out how to cook stuffed peppers with vegetables for the winter with various recipes. Share your impressions in the comments, write reviews on social networks. Bon appetit, see you soon.

Step 1: prepare rice.

Pour the rice into a sieve and rinse thoroughly under running warm water until it becomes transparent. Next, we move the cereal into a small cauldron and completely fill it with ordinary cold liquid from the tap so that it covers the component with about two fingers.

We put the container on medium heat and cover with a lid. When the contents of the pan boil, tighten the burner to the maximum and boil the rice until half cooked. It takes me about 7-10 minutes... At the end, turn off the burner, take the container with the help of kitchen potholders and transfer the boiled cereal back to the sieve.
We again rinse the component under running cold water and leave it aside so that excess liquid is drained from it. This will prevent the rice from sticking together.

Step 2: prepare the bell pepper.

Rinse the bell peppers thoroughly under running warm water and put them on a cutting board. Using a knife, remove the tails and seeds. Attention: we try to make neat cuts around the stalks so as not to disturb the appearance of the vegetables. We transfer the prepared components into a deep bowl.

Step 3: prepare the onions.

Using a knife, peel the onion from the husk and then thoroughly rinse it under running warm water. Place the component on a cutting board and finely chop into cubes. Attention: Pour 2.5 onions into a small bowl, and move the remaining pieces into a free plate and leave them aside for a while (they will come in handy for frying).

Step 4: prepare the carrots.

Using a vegetable cutter, we peel the carrots and then thoroughly rinse them under running warm water to remove the remnants of earth and other dirt. We spread the vegetable on a cutting board and chop it on a coarse grater. At the end, pour the shavings into a free small bowl and start preparing the filling for the pepper.

Step 5: prepare the filling for the pepper.

Pour a small amount of vegetable oil into one pan and put on medium heat. When the contents of the container are well warmed up, put the chopped onions that were in a small bowl here. Stirring from time to time with a wooden spatula, fry the component until transparent.
Next, pour the carrot shavings here and continue to prepare the filling. Attention: if necessary, add a little oil to the pan and do not forget to stir everything with the improvised inventory so that the components do not burn. We fry vegetables for 10-15 minutes.

At the end, add semi-cooked rice here and salt to taste. Having mixed everything again, turn off the burner and slightly cool the filling.

Step 6: prepare the dish roast.

Pour some vegetable oil into another pan and put it on medium heat too. When it is well heated, pour the remaining chopped onion here. Stirring occasionally with a wooden spatula, fry the component until light golden brown, and then turn off the burner. Important: do not forget to put the pan aside so that it cools down slowly.

Step 7: prepare the tomatoes.

We wash the tomatoes well under warm liquid from the tap and put them in a clean deep bowl. Pour vegetables completely with hot water and leave to blanch for 5-7 minutes.
After that, carefully drain the liquid, and transfer the components from the container to the cutting board. Using a knife, peel the tomatoes and remove the stalks.

Now, using a meat grinder with a fine grid or a blender, grind the vegetables to the state of tomato puree. Important: using the last inventory, chop the tomatoes at high speed.

Step 8: prepare the greens.

We wash the parsley with dill well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens, and then pour them into a free saucer.

Step 9: prepare the peppers stuffed with carrots.

Using a teaspoon, we spread the carrot filling in the bell pepper, trying to tamp it well (then it will not fall out into the pan during cooking). We fill vegetables almost to the top. Now put all the peppers in a large heavy-bottomed saucepan and fill with fresh tomato paste.
We put the container on medium heat and cover with a lid. When the contents of the pan boil, tighten the burner to the maximum and simmer the dish for 1 hour.
Then pour salt here to taste and add the onion frying. We continue to cook stuffed peppers another 15 minutes.

At the end, pour finely chopped parsley and dill into a saucepan, turn off the burner and leave the dish aside for 1.5-2 hours... Let the pepper soak in the aromas of fresh herbs.

Step 10: Serve the peppers stuffed with carrots.

When the pepper stuffed with carrots is infused, put it with a tablespoon on a special plate, do not forget to pour over the liquid in which it was prepared, and serve it to the dinner table along with slices of bread. Despite the fact that the dish comes without meat, it turns out to be very tasty and satisfying!
Enjoy your meal!

Before serving, the stuffed peppers can be poured with sour cream and other sauces of your choice;

To prevent the dish from burning at the base during the stewing process, try to choose a container with a Teflon coating;

If you or your household is often worried about heartburn, then reduce the number of tomatoes. up to 3-4 pieces medium and, of course, after chopping, dilute the tomato paste with clean cool water.

«
A dish from childhood, very tasty, but the benefits must be said separately. Carrots are the secret of youth, beauty and longevity. It is valuable for its high content of carotene, which is converted into vitamin A in the body. There are no other vegetables and fruits that contain as much carotene as carrots. Perhaps only sweet pepper can compare with her in this. Let's start cooking ... "

INGREDIENTS

Main Ingredient:

PREPARATION

Cooking a dish according to the recipe "Bulgarian pepper stuffed with carrots":

Finely chop the onion. Three carrots on a grater. Pour vegetable oil into a frying pan or stewpan and simmer the onions and carrots.

After 10 minutes add 3-4 tablespoons of chopped tomatoes. Salt, pepper and add sugar to taste. Simmer until semi-cooked.

We clean the pepper by removing the seeds and the stalk.

We fill with carrots and onions and put in a saucepan.

Cooking the sauce. Pour a glass of water into a bowl, put tomato paste, chopped tomatoes, salt, pepper and add sugar to taste.

Fill the peppers with sauce. Cook for 35-40 minutes on low heat, until the thin skin begins to separate from the peppers. That's all, the stuffed bell pepper is ready. Enjoy your meal!

Carrots are a rare exception to the rule - boiled they contain more nutrients than raw. After boiling, the level of antioxidants in it rises by 34%.

The beneficial properties of bell pepper are determined mainly by its rich vitamin and mineral composition. Beta-carotene (vitamin A) and vitamin C contained in sweet peppers increase immunity, stimulate hair and nail growth, improve vision, skin and mucous membranes.

There are so many different recipes for stuffed peppers, fillings for every taste: meat, vegetable, cheese, with rice ... You can't count all of them. And here's another recipe for the piggy bank: in the midst of ripening peppers and other vegetables, try making peppers stuffed with carrots. Such a pepper is not prepared for a long time and is not difficult, and the taste is surprisingly self-sufficient, and the dish can become both an independent and a tasty addition to meat.

The dish can be made vegan by eliminating cheese or substituting tofu for it.

Let's prepare the ingredients and start cooking.

Peel the carrots and grate them on a coarse grater.

Fresh carrots are certainly tasty, sweet and juicy, but still I suggest improving their taste. To do this, heat 1 tbsp in a saucepan. vegetable oil, put the carrots and lightly fry (sauté) over medium heat for a few minutes, stirring occasionally. Once the carrots have softened a little, add salt, pepper, paprika, coriander and a finely chopped garlic clove.

Stir and simmer under the lid for another 2-3 minutes over low heat, then remove the saucepan from the stove. The filling is ready.

In parallel with the preparation of the carrot filling, we will begin to prepare the base for the sauce in which the stuffed peppers will be stewed: finely chop the onions, the second clove of garlic and tomatoes. If you wish, you can first remove the skin from the tomatoes.

Put a pan suitable for stewing peppers over medium heat, heat 1 tbsp in it. vegetable oil, put the chopped onions and fry it a little until translucent and light blush, stirring constantly. Then add the chopped garlic, continue cooking for no more than a minute so that the garlic does not start to burn. Next, lay out the chopped tomatoes, tomato paste, mix again, reduce the heat and leave to simmer for 5-10 minutes under the lid.

During this time, juice will be released from the tomatoes and we will get the tomato sauce. Season it to taste with salt and ground pepper, if the taste of the sauce seems too sour, add a pinch of sugar.

While the tomato sauce is simmering under the lid, prepare the pepper: cut each vegetable in half lengthwise to form "boats", remove the seeds and salt each half a little.

Fill the pepper halves with the carrot filling, slightly thickening it.

Then put the stuffed peppers in a low-boiling tomato sauce, cover the pan with a lid and leave the dish to simmer for 25-30 minutes.

And grated cheese.

Cover the pan with the lid again and simmer the peppers for a few more minutes until the cheese is melted.

Serve hot peppers stuffed with carrots. Serve on portioned plates with tomato sauce, lightly sprinkle with fresh herbs.

Bon Appetit!

Bell peppers stuffed with carrots and onions are sure to please those who love vegetable dishes or are fasting. Such peppers are very healthy, do not harm the figure, in addition, they are tasty and aromatic.

Ingredients

500 gr sweet pepper
500 gr carrots
300 gr onions
a bunch of fresh herbs (dill, cilantro or parsley) about 100 gr
salt, pepper to taste

Home cooking recipe

Wash the bell peppers, peel the legs and seeds. Dip them in boiling salted water for half a minute. Place the peppers in a colander, let them cool. Peel and grate the carrots, peel and finely chop the onion.

Heat 2 tablespoons in a frying pan. vegetable oil and add onion. Fry it for 2-3 minutes, stirring occasionally. Then add the carrots, mix everything thoroughly and continue to cook the stuffing of the carrot for the stuffed peppers over medium heat for about 5-8 minutes until tender.

1-2 minutes before the end of cooking, salt and pepper everything to taste. Remove the pan from heat and leave to cool for 15 minutes. Rinse greens and chop. Add the herbs to the pan and stir.

Stuff the bell peppers with a mixture of carrots and onions and place them in a deep heat-resistant saucepan. Pour boiling water over the peppers (so that they barely cover) put a couple of bay leaves there, salt, put a couple of black and allspice peas.

Put the saucepan on fire and bring to a boil, then cook for about 20-30 minutes over medium heat until tender. Sprinkle the finished dish with spices to your taste, remove from heat and cover.

After about 10 minutes, remove the lid and place the stuffed peppers with carrots and onions on bowls. Serve grilled, garnished to your taste, especially tasty with sour cream. Bon Appetit!

published on

And with spices will bring you real gastronomic pleasure. We are accustomed to the fact that such a dish, used together with meat products, is served on the table only on holidays. This is not surprising. In winter, the cost of 1 kilogram of bell pepper sometimes exceeds 100 rubles, especially before the New Year. This article will help you save money, because we will teach you how to make delicious preparations for the winter using tasty and healthy vegetables.

Cooking nuances

Peppers stuffed with carrots are ideal for keeping in a closet or cellar. The canned product can withstand several winters and, even after salting, remains tasty and crunchy. Only instead of the usual minced meat, we will use stewed or fried carrots. Unlike winter salads and liquid seasonings, where all the ingredients must be cooked repeatedly, we only spend 1 hour processing vegetables and preserving them. Let's find out how to cook stuffed peppers for long-term storage.

How to choose bell peppers and other vegetables

It is better to buy bell peppers during the harvest season. First, the cost per kilogram does not exceed 50 rubles. Secondly, vegetables do not have nitrates, which accelerate the growth of vegetables in the cold season. Pay attention to the integrity of the pepper: there should be no dents, wateriness and rottenness. It is recommended to select vegetables for one size, but this is, rather, the aesthetic side of the recipe. You can use both red and green peppers. If you like sweetened pickles, then the paprika variety will suit you. According to the same criteria, it is necessary to select carrots and onions. Vegetables should not be spoiled or damaged.

Kitchen utensils: we make high-quality salting

To make peppers stuffed with carrots, you need to collect the required kitchen utensils. Then you will spend the minimum amount of time on each recipe.

You will need:

The kitchen knife is small and sharp.
Vegetable peeling knife.
Deep thermo dishes (stewpan, saucepan, cauldron).
Several cups for chopped vegetables.
Carrot grater.
Stirring paddle.
Glassware for preservation.
Iron key and covers.
Clean towels.
Cutting board.

Pepper stuffed with onions and carrots for the winter

In this recipe, we will use stewed vegetables, which will later be preserved in their own juice. Peppers stuffed with carrots and onions will retain their natural color, taste and structure.

Ingredients:

Selection pepper - 30 pieces.
Onions - 700 grams.
Carrots - 2 kilograms.
Salt - 5 teaspoons.
Spices and seasonings - at your discretion.
Vinegar (70%) - 1 teaspoon.
Dill, cilantro and parsley - optional.
Garlic - 3 cloves.
Vegetable oil - 80 milliliters.

Cooking steps:

Rinse the vegetables thoroughly. Peel the carrots and onions, carefully remove the seeds from the bell pepper without damaging the shape of the vegetable.
Using a knife or grater, chop the carrots.
The onion is cut into small cubes or half rings with a sharp knife.
Fry the onions over medium heat until golden brown, add the grated carrots. Fry for another 3-5 minutes, adding a little water beforehand. Add spices and salt to taste.
Sterilize the jar, lay out the stuffed peppers so that they barely reach the neck.
Boil 1 liter of water in a deep saucepan, add herbs, garlic and vinegar. Taste it: if there is not enough "acidity", then you can pour in a little vinegar at your discretion.
Pour the prepared marinade over the pepper so that it fills all the empty spaces in the glass jar.
Use an iron key to gently roll up the jar and let cool.

Pepper in tomato sauce

This stuffed peppers and carrots recipe will make your mouth water. This dish is ideal for adults and children, meat eaters and vegetarians, healthy food fans and fast food lovers. Based on your preferences, you can prepare both spicy and sweet dishes.

Ingredients:

Paprika red pepper - 10 pieces.
Carrots - 1 kilogram.
Tomato paste - 150 grams.
Bulb onions - 200 grams.
Garlic - 2 cloves.
Dill - 1 bunch.
Peppercorns - 5 pieces.
Mustard - 1 tablespoon
Vinegar 70% - 0.5 teaspoon.
Vegetable oil - 50 milliliters.

Cooking steps:

Process vegetables: remove the stalk and seeds from the pepper, peel the carrots and onions, rinse from dirt and dust.
Cut the carrots into thin strips, fry them together with the onions over medium heat.
Stuff the peppers with vegetables, after adding spices to them as desired.
Gently place the finished products in a deep saucepan or cauldron.
Prepare the marinade: mix tomato paste with 1 liter of water, add dill, garlic and mustard. Pour the marinade over the peppers stuffed with carrots and onions, and then put on fire. Simmer for 20-25 minutes over low heat.
While the vegetables are cooking, you need to sterilize the glassware.
Put the finished product in a jar. Add vinegar and spices to the sauce that was used to stew stuffed peppers and carrots. Pour the marinade over the salting so that the liquid fills all the voids.
Tighten the jars with an iron lid and leave to cool completely.

Making a delicious marinade

To make the bell peppers stuffed with carrots tasty even after long storage, use tomato paste. If you prefer a more natural product, then instead of store-bought products, you can make a delicious homemade sauce. To do this, choose a sweet tomato, blanch the berries, remove the skin, pass through a sieve or grind with a blender.
Incorporate mayonnaise into your winter carrot-stuffed peppers recipe. Just add a few tablespoons of egg sauce as you cook. By keeping the pickle cool, you can be sure your peppercorns won't go bad.
A real marinade is prepared with aromatic spices. Use not only the usual dill and black pepper, but also nutmeg, ground coriander, a little cinnamon or cloves.

Stuff the peppers with rice and carrots

Prepare peppers stuffed with rice and carrots for the winter. This recipe is especially loved by children, because the pepper remains bright and fragrant after long-term storage.

Ingredients:

Medium sweet peppers - 10 pieces.
Rice - 1 cup (200 grams).
Carrots - 1/2 kilogram.
Tomatoes - 1 kilogram.
Onion - 3 pieces of medium size.
Vegetable oil - 100 milliliters.
Spices - on your own.

Cooking steps:

Process and chop the vegetables in the same way as described in the recipes above.
Blanch the tomatoes: put the berries in a bowl, cover with boiling water for 3 minutes, remove the skin.
Boil the rice until tender and let it cool.
Fry onions and carrots until golden brown. Combine the filling with the rice and stir well.
Stuff the peppers with cooked rice, after adding spices to it.
Grind the tomatoes in a blender until puree.
Place the peppercorns in a deep saucepan and top with freshly prepared tomato sauce. Simmer for 15-20 minutes over medium heat.
Tamp the stuffed vegetable into a jar, pour over the sauce and preserve.

How to preserve correctly

In order for your canned product to stand all winter and not spoil, you need to follow useful advice from professional chefs. First, the sterilization of the jar must be carried out under the influence of high temperatures. You can douse the dishes with boiling water, put them in a steam bath, or douse them with hot heat in an oven. It does not matter which sterilization method you choose, make sure that there are no chips or cracks on the dishes. Secondly, use only new lids, but they also need to be heat treated. As a rule, they are simply poured with boiling water for a few minutes before the can is rolled up. Thirdly, the jar with salting must be carefully turned over and make sure that the lid is firmly "seated" on the neck and the marinade does not leak from anywhere. Store the jars upside down for several days, after wrapping them in a towel. All of these methods will help preserve your salting for a long time and prevent early fermentation.

I arrived at my father-in-law, tired, sleepy, with a firm intention to climb into the farthest room and just go straight to sleep and sleep at least a day ...

But first, I wanted to get a glimpse of the plantations we worked so hard on in May. For almost a month then I dug, planted, thinned, plucked weeds, watered. In general, I was actively preparing for the beach season, first of all tidying up my figure, and only then the vegetable garden - it has nothing to do with the sea :)

And, of course, upon arrival, I urgently needed to see what all this had become without my active participation.

The first thing I saw was a pepper plantation.

Yes, in our city such a pepper costs a lot, but here it grows like that. In general, I abruptly changed my mind about sleeping for a day;) I urgently wanted a stuffed pepper. So I grabbed the bucket and buried myself in the pepper bushes.

In general, I have a real passion for stuffed pepper. Whenever I come across a cool pepper, I make sure to stuff it. And I love it stuffed in different ways, but just like that - with carrots, rice and delicious gravy - I just love it.

Complexity is simple enough

Cooking time - from the moment of harvesting in the beds to the wishes of a bon appetite at the table, it took about 1 hour and 20 minutes

To prepare stuffed peppers, you need the following products:

onion - 2 large

vegetable oil

lavrushka - 2-3 leaves

Cooking process

Boiled rice almost until cooked. I certainly salted it and threw it in butter. You don't need to feel sorry for him - this is one of the secrets of delicious pepper stuffed with rice.

Then everything is standard. Peeled the onion and chopped it. Fried a little in vegetable oil.

She also peeled the carrots. I started it on a grater. I laid it out to the onion. Fried everything together.

In the end, I added salt and pepper. She laid out the rice, mixed.

I washed the handsome peppers.

I carefully cut out the tail and took it out along with the seeds.

Stuffed. I put the peppers in the cauldron as flat soldiers.

Grated tomatoes. Poured it over the peppers. I threw the lavrushka, laid out the sour cream (homemade).

I threw in about 40 g more butter. Poured hot water so that the top of the peppers was not covered. Salted a little more. I covered it with a lid and cooked it for another 30-35 minutes after boiling.

Everything, peppers stuffed with rice and carrots, are ready!
Enjoy!

Stuffed peppers with carrots served both on a festive and on a dinner table. It is prepared quite simply, but it tastes amazing. Do you want to cook it too? Then read our recipes carefully.

Recipe - Peppers stuffed with carrots

Peel four carrots and grate them. Use medium-sized fruits. Peel the large onion and chop finely. Pour 40 ml of vegetable oil into a frying pan. Lay out the carrots, turn on the heat, start stewing. Add the chopped onion. Take 7 sweet green peppers, wash them, cut out the center, carefully peel them of seeds. You can take fruits not only green, but also red or yellow. Or you can use them all together. Chop a large tomato in a meat grinder, transfer to stewed vegetables, salt to taste, add 2 teaspoons of sugar. Boil 4 tbsp. spoons of rice, combine it with vegetables. Add salt if necessary. Stir the contents. Your filling is ready. Stuff the fruits.

Prepare the sauce: put 1.5 tablespoons in a bowl. tablespoons of tomato paste, pour in a tablespoon of water, put 1 tsp. flour. Pre-dilute it in cool water. Add flour and water to tomato paste, salt, add granulated sugar, stir. Pour the sauce over the pepper, cover with a lid, put on the stove, boil, reduce heat, simmer over low heat. Bring to a boil, reduce heat, boil a little more over low heat. If during the cooking process it turns out that there is not enough liquid, add some more water. As you boil, the vegetables will produce juice. So it is better to pour in additional liquid after boiling for 20 minutes. Be sure to taste the sauce. After 40 minutes, the dish will be ready.

Prepare also.

Pepper stuffed with cabbage and carrots

Ingredients:

Chile - 2 pcs.
- carrots - 6 pieces
- parsley with dill
- small sweet pepper - 40 pcs.
- garlic cloves - 16 pcs.
- cabbage - 4.5 kg
- salt - 2.5 tablespoons

For the marinade:

Acetic acid - 2/3 cup
- salt - 4 tbsp. spoons
- sunflower oil - 1 glass
- water - 1.7 liters
- sugar - 3 tbsp. spoons

Preparation:

Peel the peppers, put them in hot water for 10 minutes, cool. Chop the garlic and herbs, finely chop the cabbage, grate the carrots, chop the chili. Chile can be omitted. If you like hot snacks, then you should refuse it. Add sugar to the prepared vegetables, salt, stir. Fill the peppercorns with vegetable filling, pack into jars. make a marinade: boil water, add granulated sugar and salt. at the end, pour in vegetable oil and vinegar. Pour hot marinade over the stuffed peppers, sterilize for half an hour. Seal with lids, turn upside down.

How do you like it?

Pepper stuffed with rice and carrots.

Take 520 g of thin-skinned sweet peppers. Wash them, carefully remove the stalk area along with the seed pod. Boil half a glass of rice until not fully cooked. Discard it in a colander. Peel 4 carrots and 4 onions and chop finely. Peel 4 fresh tomatoes and chop finely. Heat 2 tablespoons of sunflower oil in a skillet, simmer, stir in ¾ onion. In a bowl, combine vegetables with rice, salt and pepper. Fill the fruit, put in a saucepan. Cook the tomato sauce. Fry the onion a little in a small amount of fat, add chopped tomatoes, chopped parsley to it, pepper, add a little more granulated sugar if necessary. Bring to a boil, pour in the peppercorns, simmer for half an hour at a low boil. Serve with the sauce over the vegetables.

It turns out incredibly tasty and.

Peppers stuffed with onions and carrots.

Peel ½ kg of carrots, rub. Rinse 8 Bulgarian peppers, cut off the tops. Take out the middle carefully. Peel a couple of onions, chop into small pieces. Peel 4 garlic cloves, pass through the garlic. Wash the herbs, dry, chop finely. Fry the onion in heated oil, put the carrots, simmer until soft. Add a spoonful of tomato paste, salt and pepper. Remove from heat, cool slightly. Put in the garlic, stir. Fill the prepared peppers with vegetables, put in a saucepan, fill with water so that it covers the fruits. Put the saucepan on the fire, bring the liquid to a boil, put 2 tablespoons of tomato paste, simmer over low heat for 20 minutes. Put the finished dish on plates, sprinkle with herbs.

Carrots are an original dietary dish that can be prepared during fasting or, adding meat to it, can be included in the regular menu. From our article you will learn a few, and you can also read the recommendations for their use.

carrots and rice

This hearty and flavorful dish contains no meat and only lean foods. We are sure that you will like the combination of white rice and juicy vegetables, and we will cook peppers stuffed with carrots in a tomato like this:

Take one glass of rice, rinse it under running water and boil until half cooked.
Process 11-12 bell peppers, cut off the top of each, peel off partitions and seeds.
Peel two large onions, cut them into quarters and fry in vegetable oil until transparent.
Wash 500 grams of carrots thoroughly and then peel. Grate it on a coarse grater, put it in the pan and fry with the onion for a few more minutes.
Combine prepared vegetables with rice, stir them, add salt and ground pepper.
Fill the peppers with the minced meat and place them in a Teflon-lined saucepan.
Wash a kilogram of tomatoes, pass through a meat grinder or juicer. Pour the tomato juice over the peppers and simmer them over low heat for at least an hour.
Fry two more chopped onions in a skillet and add the frying to the tomato sauce. Simmer everything together for another quarter of an hour.

Sprinkle the finished dish with chopped herbs and serve.

Bell peppers stuffed with carrots for the winter

If you love vegetables, then be sure to try making the blanks according to our recipe. We are sure that this dish will decorate your table and can serve as an excellent snack for strong drinks. How to roll peppers stuffed with carrots and onions into jars? Read the detailed recipe below:

Peel 500 grams of onions and 500 grams of carrots. Cut the onion into small cubes and grate the carrots.
Fry vegetables in vegetable oil until golden brown.
Process one kilogram of small ones, cut off their tops, as well as seeds and partitions. After that, they should be rinsed and laid on a towel so that the glass will have excess water.
Prepare tomato juice from one and a half kilograms of tomatoes. A food processor or a simple meat grinder will help you with this.
Stuff the peppers with prepared vegetables, put them in a saucepan, cover with tomato juice and put on fire. Cook the dish for about half an hour. When the peppers have boiled down a little, add salt and ground pepper to the pan. If you have a few spoons of filling left, add them to the sauce as well.
At the very end, add to our dish five cloves of garlic, passed through a press. If you don't like the garlic flavor, you can skip this step.
Put the finished peppers in hot sterile jars, screw the lids and wrap them in a fur coat, after turning them over.

Store peppers stuffed with carrots in the refrigerator or cool cellar.

Pepper stuffed with carrots

This dish will be appreciated by adherents of vegetarian cuisine, as well as those who observe the fast. Pepper stuffed with carrots in Bulgarian is prepared as follows:

Peel, wash and mince fifteen medium carrots.
Remove the husks and cut the two red onions into half rings.
Cut three tomatoes into cubes.
Fry the onions and carrots in a skillet and add the tomatoes at the end. Season the filling with salt, coriander, pepper and cloves.
Peel and chop half a head of garlic, finely chop parsley and dill. Add prepared ingredients to the filling and mix thoroughly.
Prepare 10-15 bell peppers for stuffing - remove the "caps" from them, cut out the partitions and remove the seeds. After that, fry the blanks and fill them with carrot filling.

Put the peppers in a deep bowl, fill it a third with water and simmer the dish for half an hour over medium heat.

Stuffed peppers in a slow cooker

Here is a recipe for a delicious and healthy dish made from meat and vegetables. How to cook peppers stuffed with carrots and minced meat using a multicooker:

Prepare ten bell peppers for stuffing.
Peel and grate three carrots.
Prepare minced meat from 300 grams of meat (you can use one or more types of meat).
Peel, cut into small cubes and fry two white onions in a skillet. Finally add the carrots to them and cook them together for a few more minutes.
For the filling, combine half a cup of cooked rice, minced meat, vegetables, salt and spices.
Fill the peppers with the filling, place them in a multicooker bowl and pour a little water over them.

Cook the dish on the Braze mode for one hour.

Stuffed peppers in the oven

This time we suggest you prepare lunch in an alternative way. For this you need:

Cut a few bell peppers in half lengthways and core.
Make a filling with grated carrots, chopped onions, boiled rice, and chopped chicken breast. Do not forget to pre-fry the vegetables, and season the finished filling with salt and spices.
Fill the pepper with minced meat and place in the oven on a baking sheet, into which a little water should be poured.
Grate hard cheese and sprinkle with stuffed peppers.

Simmer for 20 minutes, then serve immediately.

Conclusion

We hope you enjoy the carrot stuffed peppers. Read our recipes, choose the ones you like best and feel free to start cooking.