Wash the eggplants and cut into small cubes.

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

Wash the bell pepper, remove the seeds.

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

While the fried eggplants are cooling down, you need to prepare a sauce in which the stuffed peppers will be stewed in the future. Peel the onions and carrots. Dice the onion.

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

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

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

Prepared bell peppers stuff fried eggplant and put them in a saucepan.

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

Delicious peppers stuffed with eggplants, serve hot with the sauce in which they were cooked.

Bon Appetit!

This recipe for stuffed peppers with eggplant is one of the most delicious. True, there is one drawback in it - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to cook it, but I assure you, my dear hostesses, the end result of this recipe will please you very much. And after the amazed eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise. will proudly share the recipe.

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

Pickled Stuffed Pepper Recipe

Ingredients:

3 kg small bell pepper
3 kg. eggplant
garlic 4 heads,
bitter pepper 4 pieces
a large bunch of dill, parsley and celery

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

1 tbsp salt

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

Cut the eggplants lengthwise into strips 5-7mm thick, salt and leave for 2 hours to remove the bitterness. If you have young eggplants, you can cut them with the skin.

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

The fried eggplants can be placed directly on a sieve or a colander so that the excess oil absorbed during frying drips. We don't need extra calories. If you still have a lot of oil, then you can make eggplants according to a simplified recipe. On a baking sheet, lightly greased with butter, put dried eggplant slices in one layer, sprinkle with oil on top and put in the oven for 20 minutes at 180 degrees. They will not absorb that much oil, but will become soft and baked.

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

Do not try stuff a lot of rolls into the pepper, otherwise it will burst. liter cans,Ousually a small pepper in a jar fits 8-9 pieces.When all the peppers are filled, prepare the marinade and pour into the jars. If there are a lot of jars, then the marinade you need to cook several portions at once. Cover and sterilize for 30 minutes.

Stuffed Pepper Recipe with Eggplant Rolls in Tomato Sauce

The ingredients are the same as in the first recipe.

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

Brine:

0.5 l of water

0.5 l of vegetable oil

0.5 l 6% vinegar

100 g salt

100 g sugar
Tomato sauce:

2 liters of tomato juice

2 cups sugar

1 glass of vinegar

100g butter

1 tbsp salt

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

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

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, we wash the eggplants with running water, squeeze out of the water and fry on sunflower oil until half ready.

6. Rub the cheese on a coarse grater.

7.In chopped meat add: cooled eggplants, breadcrumbs, 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 the heat and simmer under closed lid within 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 very healthy vegetable since has a large amount of fiber. It's just not tasty to eat one pepper, but if you stuff it different ingredients, then you get a tasty and healthy dish.

Stuffed pepper(semi-finished product) is frozen if it is not supposed to be cooked at the moment, and then, when the time comes, it is cooked 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.

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

And after the amazed eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. ...

I cook peppers in several ways. One marinated with spicy stuffing, with herbs and garlic and in tomato sauce. All the recipes are very tasty and worthy of attention of lovers of homemade preparations. I will write you all five, and you can choose the one that you like more or prepare several jars of each. The contents and preparation are the same, but the tastes are completely different.

With practice, I began to like eggplant without skin better, and I advise you to take small peppers. They include fewer rolls, but such peppers look better on a plate and they are more convenient to eat. Small gogoshars will also go, but do not take large peppers - you need a lot of rolls and in a jar will not fit much. As shown in the photo, you should not do it, you do not need to fill all the voids of the pepper, otherwise it will burst.

Recipe for Stuffed Pepper with Marinated Eggplant Rolls - Basic Step by Step Recipe

Bright, tasty preparation for the winter it's worth tinkering for the sake of such... You can cook spicy, and if you don't like spicy, then red hot pepper you can exclude or add quite a bit from the list of ingredients, this is not for everybody.

Ingredients:

• 3 kg small bell pepper
• 3 kg. eggplant
• garlic 4 heads,
• bitter pepper 4 pieces
• a large bunch of dill, parsley and celery

For the marinade:

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

Preparation:

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

Cut the eggplants lengthwise into strips 5-7mm thick, salt and leave for 2 hours to remove the bitterness. If you have young eggplants, you can cut them with the skin.

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

Fried eggplants can be immediately put on a sieve or colander so that the excess oil absorbed during frying drips away. We don't need extra calories. If you still have a lot of oil, then you can make eggplants according to a simplified recipe. On a baking sheet, slightly oiled, put dried eggplant slices in one layer, sprinkle with oil on top and put in the oven for 20 minutes at 180 degrees. They will not absorb that much oil, but will become soft and baked.

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

Spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. You can put one or two rolls in each pepper, it all depends on the size of the pepper and eggplant.

If the pepper is small, then there will be fewer rolls. Do not try to stuff a lot of rolls into the pepper, otherwise it will burst.

We put the stuffed peppers in one-liter jars, oh usually a small pepper in a jar fits 8-9 pieces.

When all the peppers are filled, prepare the marinade and pour into the jars. If there are a lot of jars, then the marinade must be cooked in several portions at once.

Cover and sterilize for 30 minutes.

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

Stuffed Pepper Recipe with Eggplant Rolls in Tomato Sauce

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

Ingredients:

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

Brine:

• 0.5 l of water
• 0.5 l of vegetable oil
• 0.5 l 6% vinegar
• 100 g salt
• 100 g sugar

Tomato sauce:

• 2 liters of tomato juice
• 2 cups sugar
• 1 glass of vinegar
• 100g butter
• 1 tbsp salt

Preparation:

Peel the peppers, cut the eggplants as in the first recipe.

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

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

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

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

Stuffed peppers with eggplant rolls with carrots and parsnips

In appearance, ordinary peppers from a can amaze with the richness of the filling and the colorful variety. You take out such a pepper, cut it across into circles and such beauty! A worthy dish for a festive table.

Ingredients

• Sweet red pepper(12-15 pieces) - 15 pieces
• Eggplant (preferably long-fruited, approximate quantity) - 10 pcs
• Carrots - 3 pieces
• Parsnip - 2 pieces
• Garlic ( large heads) - 2 pcs
• Water - 2 l
• Sugar - 200 g
• Salt - 2 tbsp. l.
• Vinegar (6%, of which 150 ml for cooking pepper) - 300 ml
• Cloves - 20 pieces
• Allspice - 20 pieces
• Black pepper - 1 tsp
• Bay leaf - 3 pieces
• Sunflower oil(for frying, can go more) - 0.5 stack.

Preparation

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

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

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

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

Eggplant rolls in pepper with herbs and garlic

We are in a hurry to please you with a delicious recipevegetable preparation for the winter- bell pepper stuffed with eggplant rolls with herbs and garlic. The taste of the salad is unusually bright and recognizable, and the preparation is perfectly stored at room temperature and at any festive table always causes a sensation.

Ingredients:

• Bulgarian pepper(medium) - 5 pieces
• eggplant (medium) - 2 pieces
• dill - 1 bunch.
• parsley - 1 bunch.
• garlic (medium heads) - 2 pieces
• allspice (peas) - 3 pieces
• bay leaf - 1 piece

Marinad

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

For frying

• Vegetable oil(how much is required)

Preparation:

All ingredients are for a 1 liter can. With products it acts in the same way as in the first recipe, but I recommend that it is better to cleanse the skin. Finely chop the greens, pass the garlic through a press. Mix the herbs and garlic well in a bowl.

Put the herbs with garlic on the strips of eggplant and roll them up.Then we fill the boiled with these rolls bell pepper.
Put bay leaves and allspice peas on the bottom of a clean jar. We put stuffed peppers in a jar.

Prepare the marinade: boil water with sugar and salt, add vinegar, pour our peppers and put the jars to sterilize. 1 liter cans - 40 minutes. At the end of sterilization, we roll up the jars and send them for storage. The snack keeps well at room temperature.

Well, that's all, now if suddenly guests come to you, or maybe you have a holiday, then with such snacks you will be at your best. With boiled potatoes and fried liver with onions, these peppers stuffed with eggplants are very soulful in harmony, and the rest of the products also.

Ingredients

• parsley, dill or celery, or all together - 2 bunches
• 3 heads garlic
• eggplant 2kg
• sweet pepper 2 kg

Marinade 1 for blanching:

• 0.5 l of water,
• 0.5 l of vegetable oil
• 0.5 l vinegar 9%

Marinade 2 for pickling:

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

Preparation

Wash and prepare the whole vegetable for slicing. Remove the center from the pepper. And cut the eggplants into tongues.

First, prepare your first marinade. Combine all ingredients and bring to a boil. Bell pepper, peeled from seeds and eggplants, cut into tongues without the skin, boil in this marinade for 5 - 7 minutes, depending on the thickness of the walls of your pepper.

Then remove the vegetables from the brine and cool. Grind your herbs, which you choose based on your preference. Grind the garlic in any way.

Brush the eggplants with garlic and sprinkle with herbs. Roll into a roll and fill the bell peppers with it, as in the previous recipes.

Blend the ingredients from the second marinade and bring to a boil. Place the peppers in the jars and cover with the second marinade. Heat the water in a saucepan and put the jars to sterilize for 20 minutes, it will warm up quickly, because we poured boiling water over the pepper. Although you can roll it up right after pouring, but I didn’t risk it, it’s safer.

Roll up the bell peppers stuffed with eggplant rolls. If you will not sterilize, then wrap until cool.

Stuffed pepper is a very common dish. Very tasty, with minced meat and carrots, aromatic spices but, again, common. There comes a time when every housewife either decides to refuse to cook it, or uses the recipe every six months, when the options from the list "What to cook?" have already dried up. We propose to return to the old recipe, but in a new format. Prepare the pepper, stuffed with eggplant and bacon.

In general, you can experiment with the filling: add a little boiled rice or even pasta. Instead of bacon - minced meat or minced meat, mushrooms and even fish fillets. But with eggplant and bacon, something special is obtained, seasonal. As for spices, in addition to the usual salt and pepper, you can add aromatic herbs.

Ingredients

Preparation

1. 1 Wash the pepper, cut off the top, remove the seeds and core.
2. 2 Preheat olive oil... Add 1 tooth. chopped garlic. Fry. Take out. Chop bacon finely, fry in fragrant oil.
3. 3 Peel the eggplant. Chop finely. Fry with bacon for 2 minutes.
4. 4 Add to the pan tomato paste... Simmer for another 5 minutes. Turn off the gas. Leave covered for 2 minutes. Set aside to cool.
5. 5 Add to the already cooled mass 2 chopped garlic cloves and onions, grated cheese, chopped herbs, spices to taste. The filling is ready.
6. 6 Stuff the peppers with the filling. Bake in a greased pan for 40 minutes at 180-200 ° C.