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 Bell Pepper Stuffed with Vegetables for Winter Recipe
It is eerily similar to Bulgarian pepper in all its manifestations. Previously, they always made pepper with mom, then over time, all sorts of new preparations appeared and we forgot about it. Recently, a guest served pickles on the table, among which were stuffed peppers, onions and carrots, I almost ate one jar.. couldn't stop.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a fine grater.
    Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a fine grater.
  2. Fry in vegetable oil.
    Fry in vegetable oil.
  3. Peel the pepper from the seeds and partitions, wash it and put it on a towel to drain the water.
    Peel the pepper from the seeds and partitions, wash it and put it on a towel to drain the water.
  4. We scroll through the tomatoes, I have a food processor doing this, I missed this stage, because I collected the juice in the morning, since I was still doing lecho. Do not pay attention to the color of my fill, I had the bulk of tomatoes yellow, orange and quite a bit red.. Put a pot of juice on the fire, but do not wait until it boils, otherwise there is a chance of scalding when laying out the peppers. Fill each pepper tightly with onion-carrot filling, but without fanaticism, so as not to break the peppers, and put them in a saucepan with juice. Boil for 25-30 minutes. I first put the peppers in a mold so that everything fits, but then, when the peppers become soft, I try to dent them, and in those that stand with a spoon inside, I pour a little marinade, because I don't salt onions and carrots. Add salt, sugar, butter and vinegar. Mix as much as possible and taste it (I always try any marinades and pickles to taste and adjust a little by adding sugar, salt or vinegar). I love the taste of spices in the marinade and throw them directly into the pot, if you don't like it, you can wrap them in gauze and put them in the marinade, then the finished dish will turn out to be just such a bag. When laying out, I just throw out the bay leaf. I still have a couple of spoonfuls of filling left, I threw it into the filling, we love thick sauce. When almost everything is ready, I pass the garlic through the press, for those who do not like garlic, this step can be skipped. Turn off the fire.
    We scroll through the tomatoes, I have a food processor doing this, I missed this stage, because I collected the juice in the morning, since I was still doing lecho. Do not pay attention to the color of my fill, I had the bulk of tomatoes yellow, orange and quite a bit red.. Put a pot of juice on the fire, but do not wait until it boils, otherwise there is a chance of scalding when laying out the peppers. Fill each pepper tightly with onion-carrot filling, but without fanaticism, so as not to break the peppers, and put them in a saucepan with juice. Boil for 25-30 minutes. I first put the peppers in a mold so that everything fits, but then, when the peppers become soft, I try to dent them, and in those that stand with a spoon inside, I pour a little marinade, because I don't salt onions and carrots. Add salt, sugar, butter and vinegar. Mix as much as possible and taste it (I always try any marinades and pickles to taste and adjust a little by adding sugar, salt or vinegar). I love the taste of spices in the marinade and throw them directly into the pot, if you don't like it, you can wrap them in gauze and put them in the marinade, then the finished dish will turn out to be just such a bag. When laying out, I just throw out the bay leaf. I still have a couple of spoonfuls of filling left, I threw it into the filling, we love thick sauce. When almost everything is ready, I pass the garlic through the press, for those who do not like garlic, this step can be skipped. Turn off the fire.
  5. Arrange the peppers in hot sterile jars. I have been sterilizing cans in the oven all my life, covering the grill with napkins, at a temperature of 100 degrees for 20-25 minutes. Cover and just boil for 3-5 minutes. Nothing has ever been damaged or exploded. After turning over, wrap the jars in a fur coat for about a day or as they cool down. I cook them next door to the previous portion of lecho with zucchini. Then send it to the cellar, or refrigerator, or other cool place.
    Arrange the peppers in hot sterile jars. I have been sterilizing cans in the oven all my life, covering the grill with napkins, at a temperature of 100 degrees for 20-25 minutes. Cover and just boil for 3-5 minutes. Nothing has ever been damaged or exploded. After turning over, wrap the jars in a fur coat for about a day or as they cool down. I cook them next door to the previous portion of lecho with zucchini. Then send it to the cellar, or refrigerator, or other cool place.
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