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Bell Pepper Stuffed with Vegetables for Winter Recipe
Eerily like bell pepper in all its manifestations. Earlier always did with my mom a pepper, then over time there were all sorts of new blanks and we forgot about it. Recently, a guest served on the table pickles, among which was stuffed peppers, onions and carrots, I almost ate one jar.. couldn't stop.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Onions, carrots clean. Onions cut into cubes, carrots on a small grater.
    Onions, carrots clean. Onions cut into cubes, carrots on a small grater.
  2. Fry in vegetable oil.
    Fry in vegetable oil.
  3. Pepper clean from seeds and partitions, wash and spread on a towel that would glass water.
    Pepper clean from seeds and partitions, wash and spread on a towel that would glass water.
  4. Tomatoes scroll, I have it performs a food processor, this step I missed, because juice harvested in the morning, as did more Lecho. Do not pay attention to the color of my fill, I have the bulk of the tomatoes were yellow, orange and very little red.. Put a pot of juice on the fire, but do not wait until it boils, otherwise when you put the peppers there is a chance to get scalded. Tightly fill each pepper with onion and carrot filling, but without fanaticism that would not break the pepper and put them in a saucepan with juice. Boil for 25-30 minutes. I First put the peppers in a pan that would fit everything, but then as the peppers become soft try them imbedded, and in those which are standing with a spoon inside, pour a little of the marinade, because the onions and carrots I'm not salted. Add salt, sugar, butter and vinegar. Mix as much as possible and try to taste ( I always try any marinades and brines to taste and adjust a little adding sugar, salt or vinegar). I love the marinated taste of spices and throw them directly into the pot, if you do not like can be wrapped in marlechku and put them in a marinade, then cooked the dish just to get this bag. With the layout I just throw away Bay leaf. I still have a couple spoons of stuffing I threw it in the fill, we love thick sauce. When almost everything is ready, I pass garlic through the press, for those that garlic does not like this step can be skipped. Turn off the heat.
    Tomatoes scroll, I have it performs a food processor, this step I missed, because juice harvested in the morning, as did more Lecho. Do not pay attention to the color of my fill, I have the bulk of the tomatoes were yellow, orange and very little red.. Put a pot of juice on the fire, but do not wait until it boils, otherwise when you put the peppers there is a chance to get scalded. Tightly fill each pepper with onion and carrot filling, but without fanaticism that would not break the pepper and put them in a saucepan with juice. Boil for 25-30 minutes. I First put the peppers in a pan that would fit everything, but then as the peppers become soft try them imbedded, and in those which are standing with a spoon inside, pour a little of the marinade, because the onions and carrots I'm not salted. Add salt, sugar, butter and vinegar. Mix as much as possible and try to taste ( I always try any marinades and brines to taste and adjust a little adding sugar, salt or vinegar). I love the marinated taste of spices and throw them directly into the pot, if you do not like can be wrapped in marlechku and put them in a marinade, then cooked the dish just to get this bag. With the layout I just throw away Bay leaf. I still have a couple spoons of stuffing I threw it in the fill, we love thick sauce. When almost everything is ready, I pass garlic through the press, for those that garlic does not like this step can be skipped. Turn off the heat.
  5. Put the peppers in hot sterile jars. I spend my life sterilizing cans in the oven, covering the grill with napkins, at 100 degrees for 20-25 minutes. Covers just boil 3-5 minutes. Nothing ever went bad or exploded. Wrap the jars in a fur coat, after turning, for about a day, or as it cools. I have them next door to the previous batch of Lecho with zucchini. Then send to the cellar or refrigerator, or other cool place.
    Put the peppers in hot sterile jars. I spend my life sterilizing cans in the oven, covering the grill with napkins, at 100 degrees for 20-25 minutes. Covers just boil 3-5 minutes. Nothing ever went bad or exploded. Wrap the jars in a fur coat, after turning, for about a day, or as it cools. I have them next door to the previous batch of Lecho with zucchini. Then send to the cellar or refrigerator, or other cool place.

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