Bell peppers stuffed with carrots and onions will definitely appeal to those who love vegetable dishes or are fasting. These peppers are very healthy, do not harm your figure, and they are also tasty and aromatic.
Ingredients
- 500 g sweet pepper
- 500 g carrots
- 300 grams of onions
- a bunch of fresh herbs (dill, cilantro or parsley) about 100 g
- salt, pepper to taste
Homemade recipe
published on
And the spices will give you real gastronomic pleasure. We are accustomed to the fact that such a dish, used together with meat products, is served 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.
Nuances of preparation
Peppers stuffed with carrots are ideally stored in the pantry or cellar. The canned product can withstand several winters and even after salting remains tasty and crispy. Only instead of the usual minced meat we will use stewed or fried carrots. Unlike winter salads and liquid seasonings, where all ingredients must be boiled repeatedly, we will spend only 1 hour processing vegetables and canning. Let's find out how to cook peppers stuffed with carrots for long-term storage.
How to choose bell peppers and other vegetables
It is better to buy bell peppers during the harvest season. Firstly, 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 or rottenness. It is recommended to select vegetables of one size, but this is rather an aesthetic side of the recipe. You can use both red and green peppers. If you like sweetened pickles, then the paprika variety is suitable for you. Carrots and onions must be selected using the same criteria. Vegetables should not be spoiled or damaged.
Kitchen equipment: we do salting efficiently
To prepare peppers stuffed with carrots, you need to collect the necessary kitchen equipment. Then you will spend a minimum amount of time on each recipe.
You will need:
- The kitchen knife is small and sharp.
- Paring knife.
- Deep thermal dishes (sauce pan, saucepan, cauldron).
- Several cups for chopped vegetables.
- Carrot grater.
- Spatula for stirring.
- Glassware for preservation.
- Iron key and caps.
- Clean towels.
- Cutting board.
Peppers stuffed with onions and carrots for the winter
In this recipe we will use stewed vegetables, which will subsequently be preserved in their own juice. Peppers stuffed with carrots and onions will retain their natural color, taste and structure.
Ingredients:
- Selective 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, you need to chop the carrots.
- The onion is cut into small cubes or half rings with a sharp knife.
- Fry the onion over medium heat until golden brown, add the grated carrots. Fry for another 3-5 minutes, after adding a little water. Add spices and salt to taste.
- Sterilize the jar, place 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 “sourness”, you can add 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.
- Using an iron key, carefully roll up the jar and let it cool.
Pepper in tomato sauce
This Stuffed Peppers and Carrots recipe is sure to make your mouth water. This dish is ideal for adults and children, meat eaters and vegetarians, healthy eating fans and fast food lovers. Based on your preferences, you can prepare both spicy and sweet dishes.
Ingredients:
- Red paprika pepper - 10 pieces.
- Carrots - 1 kilogram.
- Tomato paste - 150 grams.
- 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 the vegetables: remove the stalk and seeds of the pepper, peel the carrots and onions, rinse them from dirt and dust.
- Cut the carrots into thin strips and fry them along with the onion over medium heat.
- Stuff the peppers with vegetables, adding spices as desired.
- Carefully place the finished products into 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 on low heat.
- While vegetables are being prepared, glassware must be sterilized.
- The finished product must be placed in a jar. Add vinegar and spices to the sauce that was used to stew the stuffed peppers and carrots. Pour the marinade over the pickling so that the liquid fills all the voids.
- Screw on the jars with an iron lid and leave until completely cool.
Making a delicious marinade
- To make bell peppers stuffed with carrots tasty even after long-term storage, use tomato paste. If you prefer a more natural product, then instead of store-bought preparations you can prepare a delicious homemade sauce. To do this, select a sweet tomato, blanch the berry, remove the skin, pass through a sieve or grind in a blender.
- Include mayonnaise in the recipe for winter peppers stuffed with carrots. Just add a few spoons of egg sauce while sautéing. By storing the pickling in a cool place, you can be sure that your peppercorns will not spoil.
- 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 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 pepper - 10 pieces.
- Rice - 1 cup (200 grams).
- Carrots - 1/2 kilogram.
- Tomatoes - 1 kilogram.
- Onion - 3 medium-sized pieces.
- Vegetable oil - 100 milliliters.
- Spices - at your discretion.
Cooking steps:
- Process and cut the vegetables as directed in the recipes above.
- Blanch the tomatoes: place the berries in a bowl, pour boiling water over them for 3 minutes, remove the skins.
- Boil the rice until cooked and let it cool.
- Fry onions and carrots until golden brown. Mix the filling with the rice and mix thoroughly.
- Stuff the peppers with prepared rice, after adding spices to it.
- Grind the tomatoes in a blender until pureed.
- Place the peppercorns in a deep saucepan and pour over freshly prepared tomato sauce. Simmer for 15-20 minutes over medium heat.
- Pack the stuffed vegetable into a jar, pour in the sauce and preserve.
How to preserve correctly
To ensure that your canned product lasts all winter and does not spoil, you need to follow useful tips from professional chefs. Firstly, sterilization of the jar must be carried out under high temperatures. You can pour boiling water over the dishes, put them in a steam bath, or heat them in an oven. No 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 rolling up the jar. Thirdly, the jar of pickling must be carefully turned over and make sure that the lid is tightly 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 these methods will help preserve your pickling for a long period and prevent early fermentation.
I came to my father-in-laws, tired, sleep-deprived, with the firm intention of crawling into the farthest room and immediately falling into bed and sleeping for 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, pulled weeds, and watered. In general, I was actively preparing for the beach season, first of all getting my figure in order, and only then the garden - it has nothing to do with the sea :)
And, naturally, upon arrival, I urgently needed to see what all this had turned into 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 this. In general, I suddenly changed my mind about sleeping for a day;) I urgently wanted stuffed peppers. So I grabbed a bucket and buried myself in the pepper bushes.
In general, I have a real passion for stuffed peppers. When I come across a cool pepper, I definitely stuff it. Moreover, I like it stuffed in different ways, but I just adore this one – with carrots, rice and delicious gravy.
Complexity - quite simple
Cooking time - from the moment of harvesting the crops in the beds to wishing you a bon appetit at the table, approximately 1 hour and 20 minutes passed
To prepare stuffed peppers you need the following products:
onion – 2 large
vegetable oil
bay leaf – 2-3 leaves
Boil the rice until almost done. I made sure to salt it and add some butter. There is no need to feel sorry for it - this is one of the secrets of delicious peppers stuffed with rice.
Then everything is standard. Peeled the onion and chopped it. Fry it a little in vegetable oil. 
I also peeled the carrots. I put it on the grater. I put it on the onion. Fried everything together. 
At the end I added salt and pepper. Lay out the rice and stir. 
I washed the beautiful peppers. 
Carefully cut out the tail and took it out along with the seeds.
Stuffed it. I placed the peppers like little soldiers in the cauldron.
I grated the tomatoes. I poured it on the peppers. I threw in the bay leaves and added sour cream (homemade). 
I added about 40 g of butter. Filled with hot water so that the top of the peppers was not covered. I added a little more salt. Covered with a lid and after boiling, cooked for another 30-35 minutes.
That's it, peppers stuffed with rice and carrots are ready! 
Enjoy!
Stuffed peppers with carrots Served both on the festive and dinner tables. It is quite simple to prepare, but the taste is amazing. Do you want to cook it too? Then read our recipes carefully.
Recipe: peppers stuffed with carrots
Peel four carrots and grate them. Take medium-sized fruits. Remove the peel from a large onion and chop finely. Pour 40 ml of vegetable oil into the frying pan. Place the carrots, turn on the heat, and start stewing. Add chopped onion. Select 7 sweet green peppers, wash them, cut out the middle, and thoroughly remove seeds. You can take fruits not only green, but also red or yellow. Or you can use them all together. Grind a large tomato in a meat grinder, add to stewed vegetables, salt to taste, add 2 teaspoons of sugar. Boil 4 tbsp. spoons of rice, combine it with vegetables. Add additional salt if necessary. Stir the contents. Your filling is ready. Stuff the fruits.Prepare the sauce: put 1.5 tbsp in a bowl. spoons of tomato paste, pour in a tablespoon of water, put 1 tsp. flour. First dilute it in cool water. Add flour and water to the tomato paste, add salt, add granulated sugar, stir. Pour the sauce over the pepper, cover with a lid, place on the stove, boil, reduce heat, simmer over low heat. Bring to a boil, reduce heat, and simmer a little more over low heat. If during the cooking process it turns out that there is not enough liquid, add a little more water. As the vegetables boil, they will release juice. So it’s better to add additional liquid after 20 minutes of cooking. Be sure to taste the sauce. In about 40 minutes the dish will be ready.
Prepare as well.
Peppers stuffed with cabbage and carrots
Ingredients:Chili – 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 cup
- water – 1.7 liters
- sugar – 3 tbsp. spoons
Preparation:
Peel the peppers, place in hot water for 10 minutes, and cool. Chop the garlic and herbs, finely chop the cabbage, grate the carrots, chop the chili. You don't have to add chili. If you like spicy snacks, then you should give it up. Add sugar to the prepared vegetables, add salt and stir. Fill the peppercorns with vegetable filling and pack into jars. make the marinade: boil water, add granulated sugar and salt. Finally, pour in the vegetable oil and vinegar. Pour the hot marinade over the stuffed peppers and sterilize for half an hour. Seal with lids and turn upside down.
What do you think?
Peppers stuffed with rice and carrots.
Select 520 g of sweet peppers with thin skin. Wash them, carefully remove the stalk area along with the seed pod. Boil half a glass of rice until partially cooked. Drain it in a colander. Peel 4 carrots and onions, chop finely. Peel 4 fresh tomatoes and chop finely. Heat 2 tablespoons of sunflower oil in a frying pan, simmer, stir in ¾ of the onion. In a bowl, mix vegetables with rice, add salt and pepper. Fill the fruits and place them in a saucepan. Cook tomato sauce. Fry the onion a little in a small amount of fat, add chopped tomatoes, chopped parsley, pepper, and add a little more granulated sugar if necessary. Bring to a boil, pour in the peppercorns, simmer for half an hour at a low simmer. Serve the dish by pouring the sauce over the vegetables.
It turns out incredibly tasty too.
Peppers stuffed with onions and carrots.
Peel ½ kg of carrots and grate them. Wash 8 bell peppers and cut off the tops. Carefully remove the middle. Peel a couple of onions and chop into small pieces. Peel 4 garlic cloves and pass through a garlic press. Wash the greens, dry them, chop finely. Fry the onion in hot oil, add the carrots and simmer until soft. Add a spoonful of tomato paste, salt and pepper. Remove from the stove and cool slightly. Add garlic and stir. Fill the prepared peppers with vegetables, place in a saucepan, add water so that it covers the fruits. Place the saucepan on the fire, bring the liquid to a boil, add 2 tablespoons of tomato paste, simmer over low heat for 20 minutes. Place the finished dish on plates and sprinkle with herbs.
Carrots are an original dietary dish that can be prepared during fasting or, by adding meat to it, included in the regular menu. From our article you will learn several, and you can also read recommendations for their use.
carrots and rice
This hearty and flavorful dish does not contain meat and consists only of lean products. We are sure that you will like the combination of white rice and juicy vegetables, and we will prepare peppers stuffed with carrots in tomatoes 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, and remove membranes and seeds.
- Peel two large onions, cut them into quarter rings and fry in vegetable oil until translucent.
- Wash 500 grams of carrots thoroughly and then peel them. Grate it on a coarse grater, put it in a frying pan and fry along with the onion for a few more minutes.
- Combine the prepared vegetables with rice, stir them, add salt and ground pepper.
- Fill the peppers with the resulting minced meat and place them in a Teflon-lined pan.
- Wash a kilogram of tomatoes, pass through a meat grinder or juicer. Pour tomato juice over the peppers and simmer them over low heat for at least an hour.
- Fry two more chopped onions in a frying pan 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 preparations 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 this, they should be washed and placed on a towel to drain off 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, place them in a saucepan, pour 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 five cloves of garlic, passed through a press, to our dish. If you don't like garlic flavor, you can skip this step.
- Place the finished peppers in hot sterile jars, screw on 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 fasting. Peppers stuffed with carrots in Bulgarian style are prepared as follows:
- Peel, wash and mince fifteen medium-sized carrots.
- Peel and cut two red onions into half rings.
- Cut three tomatoes into cubes.
- Fry onions and carrots in a frying pan, and at the end add tomatoes to them. Season the filling with salt, coriander, pepper and cloves.
- Peel and chop half a head of garlic, finely chop the parsley and dill. Add the prepared ingredients to the filling and mix everything thoroughly.
- Prepare 10-15 bell peppers for stuffing - remove the “lids” from them, cut out the partitions and remove the seeds. After this, fry the pieces and fill them with carrot filling.
Place the peppers in a deep bowl, fill it one 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 tasty and healthy dish of meat and vegetables. How to cook peppers stuffed with carrots and minced meat using a slow cooker:
- Prepare ten bell peppers for stuffing.
- Peel three carrots and grate on a coarse grater.
- 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 frying pan. Finally, add the carrots to them and cook them together for a few more minutes.
- For the filling, combine half a glass of boiled rice, minced meat, vegetables, salt and spices.
- Fill the peppers with the filling, place them in the multicooker bowl and cover with a small amount of water.
Cook the dish in the “Stew” mode for one hour. 
Stuffed peppers in the oven
This time we suggest you prepare lunch in an alternative way. To do this you need:
- Cut several bell peppers in half lengthwise and remove the core.
- Prepare the filling with grated carrots, chopped onions, cooked rice and shredded chicken breast. Don’t forget to pre-fry the vegetables and season the finished filling with salt and spices.
- Fill the peppers with minced meat and place in the oven on a baking sheet with a little water.
- Grate the hard cheese and sprinkle it over the stuffed peppers.
Simmer the dish for 20 minutes and then serve immediately.
Conclusion
We hope you enjoy these carrot stuffed peppers. Read our recipes, choose the ones you like best and feel free to start cooking.
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A dish from childhood, very tasty, but the benefits must be mentioned 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 it in this regard. Let's start cooking..."
INGREDIENTS
Main Ingredient:
COOKING
Preparation of the 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 saucepan 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 half cooked.
We clean the pepper, removing the seeds and stem.
Stuff with carrots and onions and place in a saucepan.
Prepare the sauce. Pour a glass of water into a bowl, add tomato paste, chopped tomatoes, salt, pepper and add sugar to taste.
Pour the sauce over the peppers. Cook for 35-40 minutes over 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 - when cooked they contain more useful substances than when raw. After cooking, the level of antioxidants in it increases 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 function, the condition of the skin and mucous membranes.
Step 1: prepare the rice.
Pour the rice into a sieve and rinse thoroughly under running warm water until it becomes clear. 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 by about two fingers.
Place the container on medium heat and cover with a lid. When the contents of the pan boil, turn the burner down as high as possible and boil the rice until half cooked. It takes me approximately 7–10 minutes. At the end, turn off the burner, take the container using oven mitts and transfer the boiled cereal back into the sieve.
We rinse the component again under running cold water and leave it aside to drain excess liquid. This will prevent the rice from sticking together.
Step 2: prepare the bell pepper.
We thoroughly wash the bell pepper under running warm water and place it 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. Place the prepared ingredients into a deep bowl.
Step 3: prepare the onions.
Using a knife, peel the onion and then rinse thoroughly 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 (we will need them for frying).
Step 4: prepare the carrots.
Using a vegetable peeler, peel the carrots and then rinse thoroughly under running warm water to remove any remaining soil and other dirt. Place the vegetable on a cutting board and chop it using a coarse grater. At the end, pour the shavings into a free small bowl and begin preparing the filling for the peppers.
Step 5: prepare the pepper filling.
Pour a small amount of vegetable oil into one frying pan and place over medium heat. When the contents of the container are well warmed up, add the chopped onion that was in a small bowl. Stirring occasionally with a wooden spatula, fry the component until translucent.
Next, pour in the carrot shavings and continue preparing the filling. Attention: If necessary, add a little oil to the frying pan and do not forget to stir everything with available equipment so that the components do not burn. Fry vegetables for 10–15 minutes.
At the end, add half-cooked rice and salt to taste. After mixing everything again, turn off the burner and slightly cool the filling.
Step 6: prepare the frying for the dish.
Pour some vegetable oil into another frying pan and also place on medium heat. When it is hot enough, pour in the remaining chopped onion. Stirring occasionally with a wooden spatula, fry the component until light golden brown, and then turn off the burner. Important: Don’t forget to set the pan aside so that it cools down slowly.
Step 7: Prepare the tomatoes.
Wash the tomatoes well under warm tap liquid and place in a clean deep bowl. Fill the vegetables completely with hot water and leave to blanch. for 5–7 minutes.
After this, carefully drain the liquid and transfer the components from the container to a cutting board. Using a knife, peel the skins from the tomatoes and remove the stems.
Now, using a meat grinder with a fine grid or a blender, grind the vegetables to a tomato puree. Important: When using the last equipment, chop the tomatoes at high speed.
Step 8: Prepare the greens.
Wash the parsley and dill well under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens, and then pour them into an empty saucer.
Step 9: prepare peppers stuffed with carrots.
Using a teaspoon, put the carrot filling into the bell pepper, trying to compact it well (this way it won’t fall out into the pan during cooking). Fill the vegetables almost to the top. Now put all the peppers in a large saucepan with a thick bottom and pour in fresh tomato paste.
Place the container on medium heat and cover with a lid. When the contents of the pan boil, turn the burner on as high as possible and simmer the dish for 1 hour.
Then add salt to taste and add the onion fry. Continue preparing stuffed peppers another 15 minutes.
At the end, pour finely chopped parsley and dill into the pan, turn off the burner and leave the dish aside for 1.5–2 hours. Let the peppers soak in the aromas of fresh herbs.
Step 10: Serve the peppers stuffed with carrots.
When the peppers stuffed with carrots are infused, place them using a tablespoon on a special plate, do not forget to pour over the liquid in which they were cooked, and serve them to the dinner table along with slices of bread. Despite the fact that the dish comes without meat, it turns out very tasty and satisfying!
Enjoy your meal!
Before serving, stuffed peppers can be topped with sour cream and other sauces of your choice;
To prevent the dish from burning at the base during stewing, try to choose a Teflon-coated container;
If you or your household are often bothered by heartburn, then reduce the amount of tomatoes up to 3–4 pieces medium size and, of course, after chopping, dilute the tomato paste with clean, cool water.
Stuffed peppers with carrots Served both on the festive and dinner tables. It is quite simple to prepare, but the taste is amazing. Do you want to cook it too? Then read our recipes carefully.
Recipe: peppers stuffed with carrots
Peel four carrots and grate them. Take medium-sized fruits. Remove the peel from a large onion and chop finely. Pour 40 ml of vegetable oil into the frying pan. Place the carrots, turn on the heat, and start stewing. Add chopped onion. Select 7 sweet green peppers, wash them, cut out the middle, and thoroughly remove seeds. You can take fruits not only green, but also red or yellow. Or you can use them all together. Grind a large tomato in a meat grinder, add to stewed vegetables, salt to taste, add 2 teaspoons of sugar. Boil 4 tbsp. spoons of rice, combine it with vegetables. Add additional salt if necessary. Stir the contents. Your filling is ready. Stuff the fruits.
Prepare the sauce: put 1.5 tbsp in a bowl. spoons of tomato paste, pour in a tablespoon of water, put 1 tsp. flour. First dilute it in cool water. Add flour and water to the tomato paste, add salt, add granulated sugar, stir. Pour the sauce over the pepper, cover with a lid, place on the stove, boil, reduce heat, simmer over low heat. Bring to a boil, reduce heat, and simmer a little more over low heat. If during the cooking process it turns out that there is not enough liquid, add a little more water. As the vegetables boil, they will release juice. So it’s better to add additional liquid after 20 minutes of cooking. Be sure to taste the sauce. In about 40 minutes the dish will be ready.
Prepare also.
Peppers stuffed with cabbage and carrots
Ingredients:Chili – 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 cup
- water – 1.7 liters
- sugar – 3 tbsp. spoons
Preparation:
Peel the peppers, place in hot water for 10 minutes, and cool. Chop the garlic and herbs, finely chop the cabbage, grate the carrots, chop the chili. You don't have to add chili. If you like spicy snacks, then you should give it up. Add sugar to the prepared vegetables, add salt and stir. Fill the peppercorns with vegetable filling and pack into jars. make the marinade: boil water, add granulated sugar and salt. Finally, pour in the vegetable oil and vinegar. Pour the hot marinade over the stuffed peppers and sterilize for half an hour. Seal with lids and turn upside down.
What do you think?
Peppers stuffed with rice and carrots.
Select 520 g of sweet peppers with thin skin. Wash them, carefully remove the stalk area along with the seed pod. Boil half a glass of rice until partially cooked. Drain it in a colander. Peel 4 carrots and onions, chop finely. Peel 4 fresh tomatoes and chop finely. Heat 2 tablespoons of sunflower oil in a frying pan, simmer, stir? Luke. In a bowl, mix vegetables with rice, add salt and pepper. Fill the fruits and place them in a saucepan. Cook tomato sauce. Fry the onion a little in a small amount of fat, add chopped tomatoes, chopped parsley, pepper, and add a little more granulated sugar if necessary. Bring to a boil, pour in the peppercorns, simmer for half an hour at a low simmer. Serve the dish by pouring the sauce over the vegetables.
It turns out incredibly tasty too.
Peppers stuffed with onions and carrots.
Clean it up? kg carrots, grate them. Wash 8 bell peppers and cut off the tops. Carefully remove the middle. Peel a couple of onions and chop into small pieces. Peel 4 garlic cloves and pass through a garlic press. Wash the greens, dry them, chop finely. Fry the onion in hot oil, add the carrots and simmer until soft. Add a spoonful of tomato paste, salt and pepper. Remove from the stove and cool slightly. Add garlic and stir. Fill the prepared peppers with vegetables, place in a saucepan, add water so that it covers the fruits. Place the saucepan on the fire, bring the liquid to a boil, add 2 tablespoons of tomato paste, simmer over low heat for 20 minutes. Place the finished dish on plates and sprinkle with herbs.
Bell pepper stuffed with carrots.
Take 2 large bell peppers, cut out the stalks, shake off the seeds, and leave the stalks. Fry chopped onions and carrots on a tablespoon, mix with two tablespoons of ketchup and 8 tablespoons of sour cream, salt to taste. Place the filling in the peppercorns; you can also put a piece of processed cheese inside. Close the holes with lids and fry in a frying pan for 15 minutes with the lid closed. Sprinkle the finished dish with oil and sprinkle with chopped garlic.