Bulgarian-style pepper stuffed with vegetables - an original recipe for winter storage. This is a bell pepper that has been seeded and filled with onions and carrots. The whole dish is lightly stewed and canned for the winter along with pieces of garlic marinated with tomato juice and vinegar.
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This winter preservation is a real salvation when you need to quickly and tasty set the table. Peppers can be either a side dish for meat, or an independent dish. They are amazingly combined with mashed potatoes or pasta. Moreover, peppers can be cooked without stuffing - then they are simply cut into circles and stewed with the unsuccessful filling before being rolled into jars.
List of products
Preparing Bulgarian pepper is very simple. You will need the following components:
- Tomato juice (ready-made or squeezed from fresh tomatoes) - 1.5 l.
- Carrots - 400-500 g.
- Onion - 500 g.
- Sweet bell peppers - 1 kg.
- Sunflower oil for frying and stewing - 1 glass.
- Garlic - 5-6 medium-sized cloves.
- Sugar - 1 tablespoon.
- Vinegar essence - 1 tablespoon.
- Salt - 2 tablespoons.
- Spices (bay leaves, cloves in buds, allspice in peas) - to taste.
Cooking procedure
First you need to prepare the filling for the peppers. It is done like this:
- The onions are peeled off, the carrots are washed and scraped off the dirty top layer.
- Finely chop the onion into small squares, grate the carrots on fine teeth.
- Oil is poured into a preheated pan. When it is hot, the onions and carrots are sauteed with constant stirring to avoid crusting.
Meanwhile, the peppers are being prepared:
- The stalks are removed from the fruit and cut in half.
- Seeds are selected from the inside, and the halves themselves are washed under cold water so that the remnants of the seeds are washed away.
- Peppers are dried on a towel or paper towels.
- Then the fruits are filled with a sautéed mixture of onions and carrots.
It's time for tomato juice:
- Juice is prepared using a juicer or blender from ripe tomatoes. But if there is no time or desire to mess around, you can use the ready-made one.
- The juice is poured into a saucepan and put on medium heat.
- Immediately, while the juice is still cold, the peppers are thrown inside together with the filling.
- The peppers are boiled for 25-30 minutes until soft. During cooking, spices are added - except for garlic.
- At the very end, when the peppers are ready, the garlic is crushed into a fine gruel and thrown into the juice.
This is followed by the actual conservation:
- Glass jars (best of all liter) are washed and sterilized by steam.
- Pepper is put inside together with the filling.
- Vinegar is added to tomato juice, and then peppers in jars are poured with a boiling mixture.
- Banks are closed with lids and sealed.
- The rolled up jars are turned over with a lid and wrapped in a warm blanket. They are left in this form for a day. After that, the conservation can be stored.
If you added bay leaf to juice, it should be removed before conservation, otherwise it will drown out the aroma of other seasonings during storage. Well, if there is too much frying, the leftovers can be dumped simply into tomato juice or directly into a jar so that you can just roll it up.
Do you cook stuffed bell peppers for the winter?
Original articleand many other materials, you can find on ourwebsite.
Read about feeding onions and garlic in the following article:How and when to feed onions and garlic so that the leaves do not turn yellow