Peppers stuffed with carrots, onions, mushrooms, garlic and baked in the oven. Pepper stuffed with carrots

23.09.2020

My great-aunt Lida comes from a farm located not far from Luparevo, in the Kherson region, a fertile southern Ukrainian region, lost among orchards and greenhouses in the very heart of the Tavrian steppe. When many guests gathered at Lida's grandmother, she cooked this primordially Ukrainian dish in a giant cast-iron pan - in the oven, which her great-grandfather had laid down. Pasha (my dear grandmother) and I came to this heavenly place every summer and stayed with Lida for two or three weeks in a row. Therefore, at least a couple of times during this time, I managed to treat myself to this signature farm dish. Even Baba Pasha, a person who is not too generous in praise (I know from myself), admired these stuffed peppers every time. Well, they were really great ...

Yes, I almost forgot, the peppers in the garden behind Lida's hut grew such that one of them was enough to feed an adult, and even his peasant could not overcome a couple. When I say "farm man", I mean the local sexually mature males, which here reached almost two meters in height and weighing under seven or eight pounds. For clarity, I’ll tell you one more thing: in the palm of Valentin, the nephew of Lida’s grandmother, my priest was completely placed, and then I was already ten years old. Where this breed came from here, I have not the slightest idea (our city relatives on the grandmother's side were smaller). We still call them “khutorskie”. I haven't been there for a long time, for a very long time ...

The homeland of pepper is considered to be the land on which modern Peru is located, where it was cultivated long before Columbus appeared in America.

It was the Europeans who gave the name to the pepper. Before the appearance of pepper from the New World, they knew only the types of pepper imported from India and Central Asia in the form of spices - white and black peas, which, by the way, we use to this day. Black and white pepper belong to a type of plant called "Piper nigrum". They have no, even remote, relation to our peppers. Sweet and hot peppers belong to the genus "Capsicum", which includes almost all known peppers except Tabasco and Habanero.

As far as I know, in our south Bell pepper began to grow around the eighteenth-nineteenth century, and he came here from Bulgaria. Pepper very quickly took root in this part of Ukraine: this rather capricious plant liked the fertile black soil and mild local climate.

Stuffed peppers had taken their rightful place in European cuisine by the middle of the nineteenth century. Each nation on the European continent has its own traditional version of their preparation. In Spain, one of the first to start stuffing peppers is Valencian pepper stuffed with rice and saffron and then stewed in tomato sauce. In India, "bharva simla mirch" is a pepper stuffed with mashed potatoes with spices. In Mexico "chili rellenos" - Poblano pepper, stuffed with meat grilled and cheese. In Denmark, “fieldte peberfruter” is a sweet pepper with bulgur, mushrooms and kale. In Tunisia, "makhshi", in which the pepper filling consists of chopped lamb and rice, seasoned with nutmeg, saffron and cardamom. In Hungary, peppers are stuffed with meat, rice and paprika and served with sour cream. I could list further, but I'm afraid to tire you ...

(for 4 servings)

Pepper Ingredients:

8 medium sweet peppers (cut off top and reserve tops, remove seeds and inner septa)
2 large carrots (peeled and coarsely grated)
2 large white onions (peeled and roughly chopped)
300 grams of mushrooms of your choice (cut into small pieces)
3 large cloves of garlic (peel and finely chop)
One tablespoon each of chopped parsley leaves, basil, cilantro, and dill
1 teaspoon dried thyme
1/2 teaspoon dried chili
Vegetable oil
Sea salt

Ingredients for the sauce:

2 large tomatoes (peeled and finely chopped)
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon vegetable oil

Preparation:

First, let's prepare the sauce. To do this, mix all the ingredients in a pan and cook over low heat until the sugar is completely dissolved (3-4 minutes). Ready sauce pour into a large rectangular shape (ceramic or metal).
In a skillet with high sides in vegetable oil, fry the onions, carrots and mushrooms. When the vegetables are browned, add the garlic, herbs, thyme and turn off the heat.
We heat the oven to 200 degrees.
Stuffing the peppers minced vegetables and put in a mold with sauce.
Cover with foil and cook in the oven for 35-40 minutes. Remove the foil, increase the temperature to 220 degrees and bake for about 15 minutes, until the peppers are well browned.

Homemade preparations, made with our own hands - not only tasty, but also full of many vitamins. How nice it is to open the coveted jar of conservation in the winter, when, it would seem, you have said goodbye to everyone by the summer fresh vegetables and the fruits that grew in your country house. But in winter, having opened such a blank, we can again feel the taste of freshness and aromatic fruits and vegetables. And for this we just need to work a little during the season!
So if you want to know new recipe cooking delicious stuffed peppers in tomato sauce, then you are welcome. Right now we will cook peppers stuffed with carrots and onions in tomato filling, for the winter. Prepare this one as well.

So, first, let's prepare the following ingredients:

(for 10 half liter cans)

- Fresh pepper - 1.85 kg.,
- Carrots - 3.75 kg,
- Onions - 600 grams,
- Greens - 65 grams,
- Tomatoes - 2 kg.,
- Vegetable oil - 400 grams,
- Granulated sugar - 15 grams,
- Salt - 100 grams,
- Acetic acid,
- Spices (bay leaves, cloves, sweet peas).

And, having prepared all the essentials, we proceed to the cooking process itself. We start, of course, with the processing of vegetables. To begin with, choose mature and not spoiled bell peppers and carrots. We rinse them thoroughly under a stream of cold running water, and then put them on a fine sieve or colander so that all the water is glass.

After that, cut off the caps with the stalk from the sweet pepper and carefully remove the inner part with the seeds, peel the carrots. We will also peel and onion... We will wash it too.

Now we have to blanch the bell pepper itself. To do this, heat water in a small container and send it to boiling water for a short time. As soon as the pepper becomes more elastic, after about 1 minute, take it out and sprinkle it cold water... Rate this one too.

Then we will deal with tomatoes. In this recipe, you can also use ready-made tomato sauce, but if you are using tomatoes, then we will start looking at how to prepare them. Rinse the tomatoes for a start, then cut into four parts. Grind them with a meat grinder or blender. If you do not have either one or the other, you can warm them up and then wipe them through a regular sieve.
The resulting mass is placed in an enamel saucepan and boiled until the initial volume is reduced by 1/3. Then add granulated sugar, salt and spices to the boiled mass. Cook the mixture for about -15 minutes. To add extra pungency, add acetic acid to taste at the end of boiling.

Now we will grate some of the pepper, as well as the onions and carrots.

Fry grated vegetables in a pan in vegetable oil.

Then we stuff the bell peppers with fried minced meat. Let's prepare a container for twisting. I really, really want to tell you how I cook my beloved.

Then put the pepper stuffed with carrots and onions in tomato sauce, tightly in jars for the winter, fill it with the resulting tomato sauce. Cover the filled cans with lids, place them in a large container with water heated to 60 degrees Celsius. We sterilize. Floor liter cans sterilized for about 50 minutes, liter - about 90 minutes. We do not allow the water to boil violently at this time, its level should be 3 cm below the neck. Then we tightly seal the lids, turn the jar upside down and cool. The workpiece is ready!

Enjoy your meal!

How much different recipes stuffed peppers, fillings for every taste: meat, vegetables, 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 long and is not difficult, and the taste is surprisingly self-sufficient, and the dish can become both independent and tasty addition for 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!

Step 1: prepare rice.

Pour the rice into a sieve and rinse thoroughly under a 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. Fill the vegetables completely 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 vegetables to a state 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, spread the carrot filling in 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.

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 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.

Most perfect option — 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 is different varieties, there are also green 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. Without special efforts and you can cook quickly Tasty dinner for the family.

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 peppers in sterilized jars and pour 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 of such 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.

pepper 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 home 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.

pepper stuffed with apples in banks for the winter

One more 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 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 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.
Put better 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.
Each vegetable is best frozen in separate containers or packages. 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 various recipes... Share your impressions in the comments, write reviews in social networks... Bon appetit, see you soon.