Stuffed peppers for the winter in the freezer and in jars with meat, rice and vegetables. Peppers stuffed with vegetables for the winter, in Bulgarian style from Soviet times

Freezing vegetables and fruits has long been a common practice among culinary experts. This method of preserving food for the winter allows you to prepare delicious dishes at any time. But experienced housewives have completely adapted to preparing not only vegetables in this way, but also homemade semi-finished products that are completely ready for cooking. For example, frozen stuffed peppers in the freezer for the winter are a real godsend for all busy women. Having spent just one evening, at any time after that you can pamper your family with a tasty and satisfying dish. After all, to do this, you just need to remove the preparations from the freezer and send them to stew.

Excellent preparation for the winter, helping to save time

Classic stuffed peppers for the winter in the freezer - the simplest step-by-step recipe

For anyone who wants to prepare stuffed peppers for the freezer for the winter, a step-by-step recipe with photos will help you do it tasty and quickly. A universal option for semi-finished products. Stuffed vegetables can be stewed in tomato juice, in a gravy based only on tomato paste, or with the addition of fried carrots and onions. The ideal basis for a delicious family dinner or a hot dish during a holiday feast.

Ingredients:

• beef or pork and beef mince – 400 g • large onion – 1 pc. • pepper (flat, small size) – 10 pcs. • oblong rice – 150 g • large ripe tomato – 1 pc. • salt – 1 tsp. • dried basil – 1 tsp. • black pepper – 1/3 tsp. • hops-suneli – 1 tsp. • cumin seeds – 1 tsp.

Cooking procedure

1. Carefully core each pepper from the inside and scrape out the seeds. Rinse the inside of the vegetables so that no seeds remain. Let it dry.

2. Grind the onion in a blender bowl. Add to the ground meat. 3. Grind the carrots in a blender bowl and combine with the minced meat. 4. Pour the tomato, pureed in a blender, into the vegetables and meat. 5. Rinse the rice at least three times. Add it to the bowl with the minced meat. Add cumin, suneli hops, pepper, salt and basil. Stir 6. Fill each vegetable with filling. Press firmly with a spoon so that it does not fall out. The last step of the step-by-step recipe is to place the stuffed peppers in the freezer for the winter. Peppers are best packaged in small, tight zip-lock bags. For convenience, the resulting portion of stuffed vegetables can be divided into 2 such bags.

Life hacks and tips from experienced pp experts

Ziploc bags are very convenient for storage. It’s convenient to let air out of these, they are usually stronger, and you don’t have to worry about tightness.

If there is very little space in the freezer, you can freeze striped cubes in “bricks”. Place a bag in any plastic container and add a portion of the workpiece. When it freezes, we take out the bag with the contents and put these “bricks” on the shelf. If you want to get more involved, freeze any vegetable mixes - corn kernels, eggplant cubes, tomato slices, green peas, etc. I like to freeze them in slices - then I simply lay them out on a baking sheet, sprinkle with spices, garlic, salt and bake - an excellent vegetable side dish! And for the lazy, as I like.

Stuffed peppers with mushrooms for the winter in the freezer - step-by-step recipe with photos

Fresh fruits and vegetables are available only a few months a year, and then you have to switch to greenhouse “analogues”. However, you can take care of your diet in advance by making supplies... So, stuffed peppers will fit perfectly in the freezer - it’s hard to imagine a holiday table for the winter without this amazingly tasty dish. A step-by-step recipe with photos will tell you the secrets of preparing frozen bell peppers stuffed with vegetables and mushrooms.

Ingredients:

• bell pepper – 5 – 7 pcs. • rice – 150 gr. • mushrooms – 300 gr. • tomatoes – 2 – 3 pcs. • carrots – 1 pc. • onions – 1 pc. • vegetable oil – 50 ml • salt – 3 pinches • herbs – to taste

Cooking procedure

• First, let's prepare the vegetables - wash the tomatoes and bell peppers.

• Wash the rice in running water, pour it into a saucepan and pour boiling water (in a ratio of 1: 2). Cook for 15 minutes, cover with a lid and reduce heat - wait until the grains swell. • We clean sweet peppers from seeds and remove the stalks. Now you need to select several fruits and cut them into medium-sized pieces. We wash the mushrooms, chop them and boil them together with the peppers for five minutes.

• Peel fresh carrots, grate them on a coarse grater, fry them in a frying pan with vegetable oil - about 3 - 5 minutes. • Cut out the stems of the tomatoes, chop them into cubes and add them to the vegetables on the stove. Continue simmering for another 3 – 5 minutes.

• The onion should be finely chopped and added to the frying pan. Cook everything together for about 5 minutes. • Now it’s the turn of boiled peppers and mushrooms - add them to the rest of the ingredients. Salt, add finely chopped herbs, mix thoroughly. After 2 - 3 minutes the fire can be turned off. • Fill whole bell peppers with vegetable filling and place in a clean plastic container. We put it in the freezer, and after an hour we get an excellent semi-finished product of our own production.

• Store frozen peppers with minced vegetables in a regular bag on the freezer shelf. To bring these stuffed peppers to “condition”, place them in a preheated oven or microwave for half an hour (15 minutes). That's all, let's enjoy the unique taste and aromas of summer!

Should we defrost or not? Which is correct?

cubes and strips of fruit
. They are added to soup, borscht, and stew, immediately taken out of the refrigerator.
For pizza,
both rings and slices should be kept a little at room temperature to get rid of excess moisture.
Peppers for stuffing
also need to be defrosted a little to make it easier to place the filling in it. Frozen peppers should be stuffed with semi-finished filling, since frozen vegetables cook faster than fresh ones.
Frozen stuffed peppers
are quite easy to prepare. In principle, it only needs to be subjected to heat treatment, since all the preliminary stages have already been completed. To cook frozen stuffed peppers, without defrosting, place them in a saucepan, add just a little water or tomato juice and put on low heat. During the cooking process, it will defrost and “give up” its own juice, which will be enough for a complete stew. Ready-made stuffed peppers can also be perfectly stewed in a slow cooker. In this case, you don’t have to add water to the bowl at all.

It takes a little less time to stew and cook frozen peppers than fresh ones.

Ziploc bags are very convenient for storage. It’s convenient to let air out of these, they are usually stronger, and you don’t have to worry about tightness.

If you want to get more involved, freeze any vegetable mixes - corn kernels, eggplant cubes, tomato slices, green peas, etc.

I like to freeze them in slices - then I simply lay them out on a baking sheet, sprinkle with spices, garlic, salt and bake - an excellent vegetable side dish! And for the lazy, as I like.

Freezing stuffed peppers for the winter is as easy as freezing cabbage rolls. You prepare the stuffed peppers as usual, but instead of stewing them, you put them in the freezer. There is no need to defrost stuffed peppers before cooking.

To freeze stuffed peppers, simply place the prepared stuffed peppers in the freezer at a distance from each other (so as not to freeze together) and leave for several hours. Once the peppers are frozen, they can be placed in a regular bag or (better) a ziplock bag. You can prepare stuffed peppers from mid-summer, when inexpensive ground sweet peppers are sold in the markets. And if in winter you really want to eat such peppers, you don’t have to buy “plastic” something. It will be enough to take out the previously stored peppers and cook them in a slow cooker or in the traditional way in a saucepan or saucepan.

for 10 stuffed peppers we take

Minced beef - 600 grams
Long grain rice - 2/3 cup
Onion - 1 pc.
Garlic - 2-3 cloves
Chicken egg - 1 pc.
Dill, parsley - a small bunch each
Salt, pepper and spices to taste

Frozen peppers stuffed with carrots for the winter

Prepare delicious stuffed peppers for the winter, frozen with carrot filling, ready for stewing. Young sweet carrots will become soft after preliminary frying. When you stew peppers in winter, the filling from simple vegetables will turn out simply delicious. The vegetarian dish is perfect for anyone who is looking for recipes for stuffing peppers without meat and doesn’t want to bother with rolling them in jars. Freezing is more convenient to store, and, unlike canning, you don’t have to add vinegar.

Ingredients:

• ground bell pepper – 6 pcs. • onion – 1 pc. • small young carrots – 5 pcs. • salt – 2/3 tsp. • sugar – 1 tbsp. l. • vegetable oil – 2-3 tbsp. l.

Cooking procedure

1. Remove the stem from each pepper by cutting a circular indentation with a knife. There should be no seeds left inside each pepper.

2. Fry finely chopped onion in vegetable oil. It should become a little soft and transparent. Be sure to stir the cuts while frying.

3. Grind the carrots in a food processor. This can also be done using a coarse grater. Add carrots to onions and simmer for about 15 minutes. You can add a little water to prevent the vegetables from burning in the oil. 4. Add a little salt and sugar. Stir thoroughly.

5. Stuff each pepper to the top with sweet carrots. Place the frozen stuffed peppers in bags and store them in the freezer for the winter.

Cooking methods

Frozen stuffed peppers are prepared not only on the stove, they are baked in the oven or stewed in a slow cooker, steamed and in an air fryer. You can choose the most convenient method for yourself, knowing the advantages and disadvantages of each of them.

Frozen peppers in a pan

Ingredients:

frozen peppers – 5 pcs.
onion – 1 pc.
carrots – 1 pc.
sour cream – 1 glass
tomato paste – 1 tbsp. spoon
celery root – 1 teaspoon
pepper and salt - to taste
dried dill – 1 tbsp. spoon
vegetable oil – 2 tbsp. spoons

Of course, you can simply cook the peppers in the gravy, but professional housewives recommend first frying the onions and carrots. Pour the vegetables with a mixture of sour cream and tomato paste, seasoned with salt, pepper, dill and grated celery root. Let the mixture boil and pour it over the frozen peppers placed in the pan. The peppers should be almost completely covered in sauce; simmer a little more than fresh peppers, about 40-50 minutes.

Frozen peppers in a slow cooker

This method is suitable for those who want to minimize their efforts, but are not in a hurry.

Components:

semi-finished products – 8 pcs.
sour cream – 1 glass
ketchup – 2 tbsp. spoons
basil – 0.5 teaspoon
oregano – 0.5 teaspoon

Place the peppers in a multicooker bowl, pour in a mixture of sour cream, ketchup, water, oregano and basil

It is important that the peppers stand minced side up without falling. Simmer the dish on the “stew” mode for 2 hours

Helpful Tips:

To prevent rice from turning into porridge during cooking, we recommend putting it in the pepper raw or semi-raw.

When preparing minced peppers, it is better to use non-lean meat, otherwise the filling will be too dry.

If you decide to defrost the peppers, you should not do this at room temperature, as this will cause them to lose their appetizing appearance. Just place them on a plate and put them in the refrigerator.

Don't be afraid to experiment with fillings, try even the most unexpected products: crushed potatoes, for example. For juiciness, you can add fried onions and carrots to the filling.

Get creative with the sauces you use to cook your frozen peppers.

If you know how to cook frozen stuffed peppers, you can enjoy the amazing taste of your favorite dish at any time of the year. In addition, you will significantly save time on preparing a hearty meal.

On the stove

The traditional method of preparation is used most often. To prepare a semi-finished product from frozen peppers, you need to follow these steps:

Place the peppers, without defrosting, in a large saucepan and place them in an upright position, narrow end down;
add coarsely grated carrots, finely chopped onions, bay leaves, tomato paste diluted in water, or sour cream;
you can make a sauce from onions, carrots, celery, tomato paste and sour cream separately and add to the peppers;
the sauce should cover the peppers completely;
Bring the contents of the pan to a boil, turn the heat down and cook for 50-60 minutes.

Peppers are served along with sauce in deep soup bowls, with sour cream, mayonnaise or other sauce.

In the oven

In the oven, frozen peppers will be ready in 40 minutes. To do this you need:

Place frozen peppers on a greased baking sheet (without pre-thawing);
pour sour cream or tomato sauce, sprinkle with spices and dried herbs;
bake for half an hour at 180 degrees;
sprinkle with grated cheese;
continue cooking until the cheese has melted and a golden brown crust has formed;
Serve hot, with sour cream or mayonnaise.

In a convection oven

This device will allow you to easily prepare frozen semi-finished products without excess fat and calories. All that is needed is:

place peppers in grill pan;
pour the stuffed vegetables with tomato, sour cream or mushroom sauce;
set the temperature to 235 degrees;
Place the mold in the air fryer and cook for 40 minutes.

In a steamer

A double boiler allows you to cook frozen peppers without using sauce or oil. It is enough to perform a few manipulations:

Pour water into the steamer container;
place frozen peppers on the grill;
cook for 40-60 minutes.

Similarly, you can cook frozen peppers using the “steam” mode in a slow cooker.

Delicious stuffed peppers, frozen with meat and vegetables - video recipe

Canning is an excellent alternative to fresh vegetables and fruits, the taste of which is so lacking in winter. Plus, if you have a large freezer, you can also freeze prepared meals to save time at the stove. Delicious stuffed peppers for the winter according to our recipe can be easily repeated by every housewife - seasonal vegetables, meat, rice, and herbs are suitable as fillings. Nourishing, aromatic and incomparably tasty, such peppers will decorate any menu and will definitely not be left without the “attention” of guests.

How to freeze stuffed peppers for the winter in the freezer with meat and rice, another interesting recipe

At the height of the harvesting season, work is in full swing in every kitchen - ripe vegetables and herbs, through the efforts of housewives, are transformed into delicious appetizers, salads and sauces. If you have some free space left in the freezer, we suggest taking it with bell peppers stuffed with meat and rice. With the onset of cold weather, you will definitely appreciate such forethought, because you will always have a tasty and healthy summer semi-finished dish at hand - all you have to do is prepare and serve. By following the recipe with the photo, you can freeze stuffed peppers for future use for the winter so you can pamper your home with delicacies.

Ingredients:

• bell pepper – 20 pcs. • meat (pork, beef) – 1.6 kg • white rice – ½ cup • brown rice – ½ cup • onions – 4 pcs. • egg – 1 pc. • ground black pepper – a pinch • carrots – 8 pcs. • tomatoes – 8 pcs. • vegetable oil – 4 tbsp. l. • wheat flour – 1 tsp. • salt – 1.5 tbsp. l. • butter – 1 tsp. • fresh herbs – a bunch • allspice – 4 peas

Cooking procedure

• Wash the two types of rice separately under running water and boil until half cooked. After cooking, you need to rinse again.

• Wash the bell peppers, remove the seeds and membranes.

• Steam the prepared peppers for 10 minutes. • Peel the carrots and remove the stems from the tomatoes. Grind using a coarse grater.

• Cut the onions into medium-sized pieces. We pass the meat through a meat grinder. In a separate bowl, combine minced meat, egg, salt and ground black pepper. • Onions and carrots should be lightly fried in vegetable oil. • When the vegetables are fried, put half of the mass into a separate bowl, and continue cooking the second part with butter and flour. • Add grated tomatoes, salt (1 tsp), allspice to the frying pan. • Place the roast into a bowl with minced meat, add finely chopped herbs. Mix all ingredients thoroughly.

• Fill the empty peppers with the resulting mass.

• Place the stuffed peppers with fried vegetables in a plastic bag and put them in the freezer. According to the advice of experienced chefs, to get rid of bitterness, you need to immerse the peppers in cold water before cooking - for about 15 minutes. Then we bring the dish to readiness on the stove, in the oven, or in the slow cooker. Bon appetit!

Should we defrost or not? Which is correct?

cubes and strips of fruit
. They are added to soup, borscht, and stew, immediately taken out of the refrigerator.
For pizza,
both rings and slices should be kept a little at room temperature to get rid of excess moisture.
Peppers for stuffing
also need to be defrosted a little to make it easier to place the filling in it. Frozen peppers should be stuffed with semi-finished filling, since frozen vegetables cook faster than fresh ones.
Frozen stuffed peppers
are quite easy to prepare. In principle, it only needs to be subjected to heat treatment, since all the preliminary stages have already been completed. To cook frozen stuffed peppers, without defrosting, place them in a saucepan, add just a little water or tomato juice and put on low heat. During the cooking process, it will defrost and “give up” its own juice, which will be enough for a complete stew. Ready-made stuffed peppers can also be perfectly stewed in a slow cooker. In this case, you don’t have to add water to the bowl at all.

It takes a little less time to stew and cook frozen peppers than fresh ones.

Ziploc bags are very convenient for storage. It’s convenient to let air out of these, they are usually stronger, and you don’t have to worry about tightness.

If you want to get more involved, freeze any vegetable mixes - corn kernels, eggplant cubes, tomato slices, green peas, etc.

I like to freeze them in slices - then I simply lay them out on a baking sheet, sprinkle with spices, garlic, salt and bake - an excellent vegetable side dish! And for the lazy, as I like.

for 10 stuffed peppers we take

Minced beef - 600 grams
Long grain rice - 2/3 cup
Onion - 1 pc.
Garlic - 2-3 cloves
Chicken egg - 1 pc.
Dill, parsley - a small bunch each
Salt, pepper and spices to taste

COOKING

That's it. Everything is ready. I will write about the further preparation of stuffed peppers later. This process will not take more than 30-40 minutes and will require a minimum of effort from you. What’s nice is that you don’t have to defrost the peppers before cooking.

Tasty and simple: how to freeze peppers stuffed with meat and rice

The most delicious and inexpensive vegetables appear in August. Growing up under the natural sun, they absorbed maximum aroma and vitamins. To extend summer on your plate, prepare semi-finished products for future use. Stuffed peppers freeze well and retain their flavor for up to 8 months.

You can freeze stuffed peppers either raw or cooked. You can use any recipe to prepare it, but there are general rules that if followed will make the dish perfect:

try to choose peppers of the same color and size;
select the ripest and most beautiful fruits for semi-finished products; they should be without damage or wormholes;
be sure to cook the rice;
an egg is not placed in the semi-finished product for freezing;
raw peppers must be blanched before stuffing into semi-finished products;
the finished product is frozen without sauce.

Fruits stuffed with meat and cereals are placed in containers or special bags. Preferably in portions to avoid weathering.

Sweet stuffed peppers with vegetables for the winter in jars without sterilization, classic recipe

For those who don’t like to bother with boiling the seaming, we offer a super recipe: stuffed peppers for the winter in jars without sterilization. In order not to remove containers from boiling water and avoid sterilization in pans, you can blanch vegetables and pour the marinade over them several times. Without sterilization, stuffed peppers in jars last well all winter. The main thing is to use clean containers that have previously been boiled in a steam bath. It will turn out very tasty!

Ingredients:

• bell pepper – 40 pcs. • white cabbage – 1 pc. • hot red pepper – 1 pc. • carrots – 6 pcs. • garlic – 4 heads • oil – 4 cups • vinegar 9% – 4 cups • sugar – 4 cups • salt – 4 tbsp. l.

Cooking procedure

1. Peel the inside of the peppers, cutting out the stems and maintaining their shape. Wash and cook in boiling water for 5 minutes.

2. Grate the cabbage with a shredder. Grate the carrots using a regular grater. Mix everything. 3. Keep the jars on the steamer for 3-5 minutes. To do this, boil a small amount of water in a saucepan, place a metal colander on top and place the jars one at a time. 4. Boil 4 liters of water. Dissolve salt and 4 cups of sugar and sunflower oil in it.

5. Stuff the peppers with cabbage and carrots and place them in containers. Pour boiled marinade (without sterilization). Let it brew for 15 minutes. Pour the marinade into the pan and boil again. Pour in vinegar, stir and cook for 2 minutes. Pour into jars again and this time roll up the peppers stuffed with cabbage with hot lids. Turn the jars over and cover with a blanket. Vegetables should cool smoothly under a blanket or thick towel.

Peppers stuffed for the winter in jars without sterilization - a simple recipe with photos

At the end of summer - beginning of autumn, it is traditionally time to harvest bell peppers, which ripen in huge quantities. Many people are faced with the need to “dispose” of bright, juicy fruits in order to enjoy their unparalleled taste all year round. Alternatively, you can make stuffed peppers for the winter in jars without sterilization. This vegetable preparation goes well with boiled potatoes, cereals, pasta, as well as dishes from different types of meat.

Ingredients:

• sweet bell pepper – 1 kg • medium-sized carrots – 1 kg • fresh parsley sprigs – 1 kg • mixed greens (dill, parsley, celery) – ½ kg

Preparation procedure:

• Wash the sweet peppers, remove the inside and the “tail”. Dry lightly with a paper towel.

• Bring the water to a boil, add the peppers and cook for two minutes. Then take it out and place it in a container with cold water and pieces of ice. Such a cold “font” will ensure the preservation of the flexibility and elasticity of vegetables.

• Wash fresh herbs and chop finely.

• Boil the carrots and parsley until half cooked according to the recipe, chop and add to the chopped herbs.

• Stuff the peppers with a mixture of vegetables and herbs.

• Place the semi-finished products in pre-sterilized jars and fill them with brine (take 1 tablespoon of salt for 1 liter of water). We roll it up and put it away in the pantry, and in the winter we treat our family and friends to an amazing, completely summer-like delicious snack. Try it, we highly recommend it!

Sweet stuffed peppers for the winter in jars with cabbage, a simple recipe for preparing

To stuff sweet peppers, all kinds of chopped vegetables, herbs, garlic, and spices are used. It is best to take fruits that are small, neat, oblong in shape, with thin walls - such peppers cook quickly and are beautiful in appearance. We suggest preparing stuffed peppers and cabbage in jars for the winter, following the step-by-step recipe with photos. Simple and delicious!

Ingredients for stuffed peppers with cabbage:

• bell pepper • white cabbage • parsley Ingredients for the marinade: • water – 1 liter • sugar – 180 gr. • salt – 1 tbsp. l. • vegetable oil – 200 ml • vinegar 9% – 200 ml

Cooking procedure

• First you need to calculate the required number of vegetables - for example, one liter jar holds about 5 medium-sized peppers. So, wash the sweet fruits, remove the seeds and stem.

• Place the peppercorns in a pan of boiling water and cook for about 5 minutes. Remove with a slotted spoon and place in a bowl. • Shred the cabbage and then lightly knead it with your hands in a large bowl. Finely chop the parsley and add it to the cabbage. Mix the components thoroughly. • Stuff empty peppers with cabbage and herbs and place in jars that have been previously sterilized by steaming or in the oven.

• To prepare the marinade, dissolve salt, sugar, and vinegar in water. Bring to a boil and cook for a few minutes. 6. Pour the hot marinade into jars, not reaching the top by about 1 cm. Then the filled jars need to be sterilized. We calculate the time based on the volume - for a 1 liter container it will take 15 minutes, 2 liters - 25 minutes, 3 liters - half an hour.

7. That’s it, all that’s left is to roll it up and leave it for about a day – there’s no need to cover the pepper. Before serving, place the stuffed peppers on a beautiful dish, and boil potatoes, meat or fish to go with them. The preparation is to die for!

Delicious stuffed peppers for the winter in jars - recipe with cabbage, onions and carrots

Those who love winter salads made from pickled or sauerkraut should definitely roll up stuffed peppers in jars with cabbage for the winter. This is a very tasty snack with the addition of garlic and allspice. Ready-made stuffed pickled peppers can be cut into rings and served very beautifully on a plate to the table. This recipe is also suitable for cold pickling: then there is no need to boil the brine. Simply put the stuffed peppers in the refrigerator for a day, after covering them with a lid.

Ingredients:

• cabbage – 1 head (or part weighing up to 1 kg) • small red bell pepper – 30 pcs. • large carrots – 1 pc. • garlic – 1 head • hot pepper – 1 pc. • rock salt – 3 tsp. (2 of them will be used for marinade) • ground coriander – ½ tsp. • sugar – 200 g • apple cider vinegar 6% – 200 ml (or 9% – 140 ml) • vegetable oil – 100 ml • bay leaf – 3 pcs. • allspice – 15 pcs. • pepper mixture – 1/3 tsp.

Cooking procedure

1. Cut off the top of each pepper. Remove the seeds from inside the vegetable. Carefully separate the stem and leave the cut top for filling.

2. Place the peeled peppers in boiling unsalted water and blanch for 2-3 minutes. The main thing is not to overcook so that the peppers retain their shape, rich color and remain slightly crunchy. After removing the vegetables from the boiling water, place them on a towel, cut side down, to drain. 3. Grate the peeled carrots on a fine grater. 4. Chop the tops of the pepper into thin strips. Chop the red hot pepper very finely. Combine this cut with grated carrots. Add garlic (you can grate it, in a blender, or put it through a mechanical garlic press). Chop the cabbage into strips (length - no more than 4 cm). Add it to the rest of the filling for the filling. 5. Add 1 tsp to the filling. salts and spices (pepper and coriander). Stuff the peppers with the cabbage mixture. Place the stuffed vegetables in a marinating pan (not aluminum). 6. Pour 1 liter of water into a separate container. Add sugar, salt, oil, vinegar, bay leaf, and spice peas. Boil the marinade.

7. Place the stuffed peppers in jars and pour the boiling marinade over them. Sterilize the filled containers for 20 minutes and roll up. After cooling, jars of peppers stuffed with cabbage can be stored in a cellar or pantry for the winter.

Traditional stuffed peppers for the winter in jars with rice and vegetables

To prepare stuffed peppers for the winter in jars with rice and vegetables, you will need the simplest set of products. Do not deny yourself the pleasure of opening a jar of a delicious ready-made side dish or a complete lunch that you can take on the road in winter.

Ingredients:

• sweet pepper – 1.5 kg • round rice – 150 g • carrots – 150 g • thick tomato paste – 200 g • onion – 150 g • refined oil – 100 ml • mixture of peppers – 1/4 tsp. • salt – 1.5 tsp. • sugar – 2 tsp.

Cooking procedure

1. Soak well-washed rice for 15 minutes. Cook until almost done.

2. Peel the peppers, maintaining their shape. Blanch. Cut the onion into slices. 3. Grind the onion in a blender bowl. 4. Grind the carrots in a blender bowl. 5.Fry the onion in oil first, then add the carrots to it. This will take 10-12 minutes. Combine the frying with rice. 6.Dilute tomato paste with water 1:3. Bring to a boil, adding a little salt and sugar. Stuff the vegetables with rice.

7. Place winter peppers stuffed with rice and vegetables into jars. Pour in the prepared sauce, sterilize in boiling water for 15 minutes and roll up.

Thin-walled varieties of peppers for stuffing

Each housewife has her own preferences in preparing stuffed peppers. Some people don’t really like the taste of boiled pepper, while others like the harmonious combination of vegetable and filling. As they say: “there are no comrades according to taste.”

For those gardeners who prefer filling in this dish, we offer a selection of varieties and hybrids with relatively thin walls.

Pepper variety "Swallow"

The first on this list will be “Swallow” - an old, proven and beloved variety by many gardeners, quite unpretentious, with excellent taste. The fruits have a conical shape, which is very convenient if you are stuffing peppers for the winter.

Variety "Swallow"

They can be placed tightly, one to one, in jars. Thus, both the container and the amount of filling are used rationally.

The thickness of the walls of the fruit is about 5 mm, height – up to 10 cm, weight – about 100 g.

The variety is mid-season - 115-120 days from germination, with a yield of up to 5 kg/1m2.

Sweet pepper "Triton"

An early variety of sweet pepper with high resistance to unfavorable conditions and high yield of an equally good harvest during periods of prolonged rains, lack of sun and temporary drops in temperature.

Variety "Triton"

The fruits, weighing 140 g, can be bright red, yellow and orange in color, but are equally tasty and juicy. Wall thickness 6-8 mm.

The harvested crop can last for about 1.5 months if storage rules are followed.

"Funtik"

Quite a large variety (up to 180 g) with cone-shaped fruits. The thickness of the pulp layer is average - no more than 7 mm, the height of the bush can reach 70 cm.

Variety "Funtik"

In this case, the plant requires a mandatory garter. The variety has a moderately sweet and rich taste. Resistant to tobacco mosaic virus. Fruits removed from the bush retain their presentation and taste for 2.5 months.

Sweet pepper "Temp"

The sweet variety Temp is marked F1 and is characterized by increased yield and smooth ripening of fruits. The taste of small (120 g) peppers is rich. The pulp layer is 5 mm.

Variety "Temp"

The hybrid is resistant to all major pepper diseases. Keeps fresh for 3 months.

"Lotta F1"

Hybrid pepper with good yield and universal purpose. The height of the bush is 55 cm, the weight of the fruit is up to 160 g, the thickness of the walls is up to 7 mm.

Variety F1 "Lotta"

Delicious. Resistant to diseases. It is stored for about 2 months.

Sweet pepper variety for stuffing “Semko 2013 F1”

An early-ripening hybrid with a bush height of about 60 cm. The fruits are shaped like a truncated cone, with slightly pronounced ribbing. During the period of technical ripeness (100 days from germination), the color of the peppers is light green. During the period of full ripening (120-135 days from germination) – yellow.

Variety "Semko 2013" F1

The weight of one fruit also depends on the degree of ripeness. In the technical stage it is 80-100 g, in the biological stage - 120-150 g. The wall thickness is 5-7 mm.

The hybrid is resistant to tobacco mosaic and verticillium wilt. Suitable for growing in greenhouses and open ground. The yield in the first case is 7-9 kg/m2, in the second – 5-7 kg/m2.

Pepper can be stored for about 2 months without loss of quality.

"Czardas"

This variety also has a two-month harvest shelf life. But its peculiarity lies in the fact that the fruits can be eaten already at the stage of early technical ripeness.

Variety "Csardas"

The height of the bush is on average 60 cm, the fruits weigh up to 220 g, but are not very fleshy. The wall thickness is 6 mm.

The coloring of the cone-shaped peppers is also noteworthy. It changes from a lemon-yellow hue (at the beginning of ripening) to a rich orange color during the period of biological maturity.

Sweet pepper "Eroshka"

An early-ripening and productive variety, recommended for compacted planting, 12-15 cm between plants. The average height of the bush is 35 cm and up to 15 cuboid-shaped fruits can ripen on it.

Variety "Eroshka"

The weight of one is 140-180 g, the thickness of the pulp is 5 mm. The variety is resistant to verticillium, blossom end rot, and tobacco mosaic.

Stuffed peppers with rice and vegetables in tomato sauce for the winter in jars - a delicious recipe

These stuffed peppers for the winter with rice and vegetables in jars will become a real “highlight” of any meal. With a little effort, you will get a ready-made snack - juicy, tasty and dietary, since it is prepared without meat. We are sure that our step-by-step recipe with photos of stuffed bell peppers in tomato sauce is quite suitable for both beginners and experienced cooks. Try it, it will be very tasty!

Ingredients:

• bell pepper – 1 kg • steamed rice – 220 gr. • vegetable oil – 100 ml • salt – 1.5 tbsp. l. • onions – 200 gr. • carrots – 400 gr. • tomatoes – 2 kg • ground pepper (black, red) – 1 tsp. • sugar – 3 tbsp. l. • vinegar 9% – 50 ml

Cooking procedure

• Wash the rice in running water and boil until half cooked. Pour the washed cereal into a saucepan and fill it with a couple of glasses of cold water. Place on the fire and after boiling, cook for 10 minutes over low heat. To ensure that the rice remains crumbly, rinse it again and drain it in a colander.

8. Wash the bell pepper, carefully cut out the seeds and stalks, dry. Blanch the empty fruits for 5 minutes - the pepper will become soft and retain its shape better. 9. Peel the onions and cut into pieces. Three carrots on a coarse grater. Fry the prepared onion in vegetable oil for 3 minutes, stirring constantly. Add the carrots and continue cooking for another 5 minutes until the vegetables turn golden.

10. Combine washed rice with fried vegetables. Add a teaspoon of salt and ½ teaspoon of pepper mixture. Mix everything thoroughly. 11. Stuff the peppers with rice and vegetables - use a spoon to compact the contents tightly. 12. To prepare tomato sauce, grind the tomatoes - through a meat grinder or in a blender. Pour the juice into a saucepan, add sugar and salt. Cook for 20 minutes, remembering to remove the foam. Then add vinegar and remove - we got about two liters of tomato sauce. 13. We sterilize the jars in any convenient way, scald the lids with boiling water. Place the peppers stuffed with rice and vegetables in containers, with the sharp tip down. Generously pour tomato sauce and cover with lids.

14. Place a towel on the bottom of a large saucepan and place filled jars on top. Fill with hot water and sterilize for 20 minutes (1 liter jars) - time the time from the moment of boiling. We roll it up and immediately turn it upside down, wrap it in a warm blanket.

15. This preparation is perfectly stored throughout the year in a cool place. Delicious and aromatic peppers in tomato sauce will definitely become your signature dish - bon appetit!

Cooking step by step:

To prepare canned sweet peppers for stuffing for the winter, we will need the following ingredients: bell pepper, drinking water, 9% table vinegar, granulated sugar, table salt (not iodized), and also, if desired, bay leaf and allspice peas.

Take about 1 kilogram of sweet pepper (this is 12-15 medium-sized fruits) and wash it thoroughly in cold water. The color of the fruit can be absolutely any (in my case, red), but choose a cone-shaped shape, without squiggles - these are perfect for storage and subsequent stuffing. The pepper must be of excellent quality, elastic, dense, not flaccid, without rotten places.

We cut off the cap of each pepper along with the stalk, take out the light part with the seeds and the white veins. Only the hollow caps should remain.

Now you need to blanch the pepper, that is, boil the fruits in boiling water for several minutes. To do this, pour a couple of liters of water into a large saucepan in advance (to save time) and bring it to a boil. In batches (several pieces), put the peppers in boiling water, wait for it to boil again and cook over very moderate heat for about 3-4 minutes.

Carefully remove the blanched peppers from the water (the spoon you use should also be clean) and let cool slightly. With clean hands, place several peppercorns on top of each other so that they take up less space in the jar. Blanch the rest of the sweet peppers in the same way.

You need to prepare dishes in advance for canning sweet peppers for the winter. It is most convenient to use 3-liter glass jars - just enough to make stuffed peppers for the whole family. Jars must be sterilized in any convenient way, not forgetting to process the lids. Transfer the still hot peppers into a jar and immediately close the lid to keep warm.

Let's prepare the marinade in a saucepan - by the way, you can put it on the stove while preparing the pepper. Pour about 2.2 liters of cold drinking water into a bowl, add 1.5 tablespoons of granulated sugar and table salt. For a pleasant aroma, add 5 peas of allspice and 1-2 bay leaves. Bring the filling to a boil and cook for 1-2 minutes.

Food for the soul.

I went into a nearby sales tent, and there they brought fresh bell peppers. Spontaneously, a plan was hatched to stuff it. I used the following ingredients for cooking: minced meat 500g. pepper 1 kg (10 pcs.) rice 1/2 cup carrots 1 pc. small onion 1 pc. tomato paste 1 tbsp. greens (bunch) salt, pepper Place a large saucepan with water on the fire. When the water warms up well, put our pepper in there, of course already cleared of seeds and stalks.

Blanch in boiling water for 2 minutes. Take out the pepper and let it cool.

Mix the minced meat with rice, chopped onions, carrots, and herbs. Salt, pepper, add 2/3 cup of hot water, because... in my case, the rice is raw so that it has room to swell. If you have boiled rice, do not add water to the minced meat.

minced meat with vegetables and rice

Stuff the peppers with the mixture and place them in a saucepan. I put a saucer on the bottom so that all the scale remains under it. All the peppers are placed, add salt, pepper, tomato paste, pour hot water to the same level as the pepper, set to simmer for 1 hour, after boiling, reduce the heat to low. I also stuff other vegetables: eggplants, tomatoes. Serve with sour cream. Bon appetit!

You can find delicious, homemade recipes in the Cooking section. Or read interesting stories about products.

Read also: Why do bees fly away from the hive in autumn?

If you love stuffed bell peppers, then we suggest you prepare them for future use in pickled form in the fall season, when they are inexpensive. This preparation is not difficult to do, but in winter, when prices for fresh food rise sharply, it will become a real lifesaver for quickly and economically preparing this delicious dish. Pickled bell peppers can be made not too spicy so that the taste is almost the same as fresh.

Awesome stuffed peppers for the winter in jars in tomato sauce

Prepare stuffed peppers for the winter in jars in tomato sauce, and you will be surprised how delicious it is! The whole secret is in the tomato sauce and juicy cubes of vegetables.

Ingredients:

• sweet pepper – 1 kg • carrots – 200 g • eggplants – 800 g • onions – 200 g • fresh tomatoes – 1.5 kg • vinegar 9% – 2 tbsp. l. • sugar – 2 tbsp. l. (one each for tomato and frying) • salt – 2 tsp. (one each for tomato and frying) • vegetable oil – 120 ml • bay leaf – 3 tbsp. l.

Cooking procedure

1. Chop the tomatoes in a convenient way.

2. Boil the tomato mass for half an hour from the moment it boils. Add vinegar, salt, sugar. 3. Peel and blanch the peppers. 4. Chop the eggplants and onions into small cubes. 5. Coarsely chop the carrots. 6. Start frying the onion in a frying pan. After 3 minutes, add eggplant and carrots. Simmer for 10-13 minutes. Add salt, sugar, vinegar. 7. Carefully stuff the vegetables with the frying mixture. 8. Place the stuffed vegetables in a jar, adding a bay leaf to each. Fill with tomato sauce.

9. Sterilize for 15 minutes and roll up. After canning, jars of winter stuffed peppers in tomato sauce should cool slowly under a blanket or several thick towels.

Delicious classic lecho

Below is a recipe for traditional homemade lecho. All ingredients are given based on 5 liter cans of preserves. We will need:

sweet pepper – 3 kg;
tomatoes – 4 kg;
carrots – 2.5 kg;
sugar, salt - 100 g each;
vegetable oil – 220 g;
allspice – 3-4 pcs.;
bay leaf – 2-3 pcs.

Lecho

First, let's prepare the tomato-carrot filling. Tomatoes and carrots must be finely chopped and chopped. Place the resulting mass in a suitable container and cook on the stove for about 25 minutes. Wash the pepper thoroughly, dry it, remove all the “entrails” and cut into strips. Then we put it in a container with tomatoes and carrots. Cook for about 20 more minutes.

After 20 minutes, add sugar, salt, oil and spices to a container with pepper. Keep on fire for about 15 minutes. Then we carefully place them in sterilized jars and roll them up.

So our article has come to an end. We have offered you some of the best recipes that surprise you with their ease of execution and amazing taste. Be sure to try at least one of them, and we are sure you will add it to your book of favorite recipes. Good luck!

Delicious stuffed peppers for the winter in tomato sauce - recipe in jars

Many people cannot imagine a holiday table without a dish of juicy stuffed peppers - with rice, meat, and vegetables. However, fresh colorful fruits are quite expensive in winter, so this dish is considered more of a seasonal dish. We suggest rolling up stuffed peppers in tomato sauce for the winter - in liter and half-liter jars. A tender and very tasty appetizer simply melts in your mouth, and the spicy garlic aromas create an appetite even at the cooking stage. Write down the recipe and start creating!

Ingredients:

• tomato juice – 1.5 l • bell pepper – 1 kg • onion – 500 gr. • carrots – 500 gr. • garlic – 5 cloves • vegetable oil – 1.5 cups (for filling ½ cup) • salt – 2 tbsp. l. • sugar – 2/3 cup • vinegar essence – 1 tbsp. l. • bay leaf, cloves, allspice - to taste

Cooking procedure

1. Peel and grate the carrots, cut the onions into cubes.

2. Place the prepared vegetables in a heated frying pan and fry in vegetable oil.

3. Sweet bell peppers must be freed from the inner part with seeds and stalk. Rinse and leave to dry on a towel.

4. Wash the tomatoes under running water and pass through a meat grinder or food processor. Place the resulting juice on the fire. While the contents are boiling, we begin stuffing the peppers with vegetable filling. Place the fruits in a saucepan, being careful not to get burned by the juice, and cook for about 30 minutes. Add salt, sugar, vegetable oil and vinegar. After tasting, add spices and chopped garlic. That's it, you can shoot. 5. Place hot peppers in clean jars, previously sterilized by steaming. We also pour boiling water over the lids and roll them up tightly. 6. Now the jars need to be turned upside down, and after cooling, taken to the pantry or cellar. As you can see, the recipe for stuffed peppers in tomato sauce is simple, does not require special expenses, and the result is always predictable - incredibly tasty.

Bulgarian peppers stuffed with vegetables for the winter, a Soviet-era recipe with a minimum of ingredients

Many people remember with nostalgia the incomparable taste of dishes from the Soviet past - in those days, homemade preparations were an important part of the diet. So, due to the shortage of food, housewives showed real miracles of culinary imagination and experimented with different combinations. Today we tell you how to prepare stuffed peppers in Bulgarian style for the winter; this recipe with photos and videos will step by step reveal the secrets of preparing a delicious vegetable dish.

Ingredients:

• red bell pepper – 2.5 kg • carrots – 1.5 kg • onions – 2 kg • tomatoes – 1 kg • tomato paste – 50 gr. • vegetable oil – 130 ml • sugar and salt – to taste

Cooking procedure

1. Place large peppers in a saucepan, fill with hot water and leave under the lid for half an hour until completely cooled.

2. Cut off the tops, remove the seeds, and rinse under running water. 3. Peel fresh carrots, chop into thin strips or grate. 4. Peel the onions and chop finely.

5. Fry the carrots in vegetable oil, add tomato paste, salt and sugar to taste. Fill the empty bell peppers with the filling. 6. Place the stuffed peppers in clean, sterilized jars.

7. Cut ripe tomatoes into cubes, which then need to be steamed in a tightly closed pan for 15 minutes. Then mix the vegetables, pureed through a sieve, with water, salt, sugar and set to boil. Pour hot puree into jars with peppers.

8. Pour a couple of tablespoons of vegetable oil into each container. 9. Place the filled jars to sterilize in a saucepan with hot water - liter jars for 40 minutes, half-liter jars for 25 minutes.

10. Seal the jars tightly with lids and wait until they cool completely. A cellar, basement or other cool place is ideal for storage. The taste of this preparation is reminiscent of those canned peppers that were sold in Soviet vegetable stores - you will be surprised, but this is really true.

Peppers stuffed with vegetables for the winter in Bulgarian style - the most accurate recipe from Soviet times

If you want to repeat the “taste from childhood”, prepare peppers stuffed with vegetables for the winter in Bulgarian style from Soviet times, strictly following the technology. Simple steps will help you quickly stock up on delicious jarred ingredients.

Ingredients:

• small and even peppers – 1 kg • hot peppers – 1 pc. • tomato juice – 1.5 l • celery root – 160 g • onion – 500 g • carrots – 500 g • whole tomatoes – 300 g • garlic – 5 cloves • black peppercorns – 5 pcs. • dried cloves – 2 pcs. • allspice – 5 pcs. • coriander in powder form – 1/3 tsp. • salt – 60 g • granulated sugar – 50 g • acetic acid 70% – 1 tbsp. l. • vegetable oil – 150 ml

Cooking procedure

1. Remove the internal seeds from the peppers by cutting off the tops. Blanch with boiling water for 3-4 minutes and dry.

2. Finely chop the onion. Grind the carrots and celery roots on a coarse grater. 3. Cut the tomatoes into small cubes, finely chop the hot pepper. 4. Pass the garlic through a press. 5. Add onion to a frying pan with oil. After 5 minutes of frying and stirring, add the carrots. Fry for another 8 minutes.

6. Add tomatoes, celery. Simmer for about 5 more minutes

7. Add salt (if it is not salted) and sugar to the tomato juice. Add spices. Boil for 2 minutes from the moment of boiling. Pour in acetic acid. 8. Stuff the vegetables tightly.

9. Place the stuffed vegetables in jars and fill with tomato sauce. Sterilize at low boil for 1 hour, roll up. Thanks to canned supplies in jars, even in winter, enjoy bell peppers stuffed with vegetables using Soviet-era technology.

Sweet peppers stuffed with vegetables - recipe for the winter step by step

Seasonal vegetables harmonize perfectly with each other, as well as with all kinds of spices in preserves. Each housewife will make sweet stuffed peppers for the winter according to our recipe step by step - we use eggplants as a filling. You'll lick your fingers, what a delicious treat!

Ingredients for stuffed peppers:

• Bell pepper (Lastochka variety) – 5 pods • medium-sized eggplant – 2 pcs. • parsley and dill – 1 bunch each • garlic – 2 heads • black peppercorns – 2 pcs. • bay leaf – 1 pc. • vegetable oil – for frying Ingredients for marinade: • water – 150 ml • sugar – 50 gr. • salt – ½ tbsp. l. • vinegar 9% – 250 ml

Cooking procedure

1. Wash the sweet peppers, remove the “innards” and stems, and lightly dry them. Then put the fruits in boiling water for a few minutes, take them out and let them cool.

2. Wash the eggplants, cut off the ends, and cut them together into thin longitudinal slices. Fry each piece in oil - on both sides.

3. Wash parsley and dill and chop finely. We divide the heads of garlic into cloves, peel them, and chop them with a knife. Mix garlic and herbs in a bowl, add a little salt. Spread the resulting mixture onto pieces of eggplant, roll them into “rolls,” which are then placed in the cavity of the peppers.

4. We pre-sterilize the jars. Place a bay leaf, peppercorns on the bottom, and stuffed peppers on top. Fill with hot marinade, roll up and send for sterilization. After cooling, the peppers can be stored in the pantry. Delicious, simple and very healthy!

How to remove the bitterness from peppers before stuffing?

If you took a sweet pepper for stuffing, and it tastes bitter, do not rush to get upset, this trouble can be eliminated.

Before heat treatment, vegetables must be freed from seeds by carefully cutting off the stalk.
Place salted water on the stove and wait for it to boil.
Then the bell pepper preparation is immersed in boiling water for one minute.
Place the blanched vegetables in a colander and leave for a while to drain excess liquid. After the water has drained and the pepper has cooled, it can be stuffed.

Next time, when choosing a vegetable, you need to give preference to well-ripened fruits. Too small, greenish pepper will definitely taste bitter.

Take the time to make pepper twists and you'll have delicious, healthy meals this winter. Choose recipes to suit your taste.

Unusual pepper stuffed with vegetables: pepper with eggplant “tongues” for the winter

An unusual idea for preparing peppers stuffed with vegetables for the winter is to make the filling from eggplant “tongues”. In itself, the combination of these two vegetables is always very successful: be it seaming or fresh salads. A new recipe for winter peppers stuffed with vegetables is an appetizer that doesn’t require much time to chop the ingredients and looks very original.

Ingredients:

• sweet red pepper – 3 kg • garlic – 4 heads • eggplant (smooth, well-ripened and not large) – 3 kg • hot pepper – 4 pcs. • sugar – 2 cups • dill and parsley – 80 g • vinegar 9% – 300 ml (per 1 liter of water) • salt – 3 tbsp. l. • vegetable oil – 1 cup

Cooking procedure

1. Remove the stem from each pepper and cut out the seeds. Immerse the peeled vegetables in boiling water for 5 minutes.

2. Peel the eggplants only from the stems. Cut into slices lengthwise. The thickness of each piece should be no more than 5 mm. Fry each slice on both sides in a frying pan with vegetable oil. The pieces should soften and brown a little, but still be moist. There is no need to fry them until completely cooked so that they do not become dry. Place the finished blue strips on a sieve to drain off excess oil.

3. Remove seeds and tails from hot peppers. It is best to do this with disposable gloves. Grind the pepper along with the garlic in any convenient way (a food processor or blender will do). Add finely chopped greens. 4.Place the filling on the eggplant strip and wrap it like a roll. Stuff the peppers by placing 2-3 of these rolls in each of them. Fill washed and sterilized jars with stuffed peppers. 5. Prepare the marinade. To do this, pour sunflower oil into 1 liter of water, add sugar and salt. Boil, and only then pour in the vinegar. Pour hot brine over the stuffed vegetables. 6. Place a towel (or use a wooden trivet) on the bottom of a large pot. Place the jars, fill with water to the level where the jar begins to narrow towards the neck. Start heating and after boiling, keep the containers in the water for another 15 minutes. Roll up.

Simple filling

Peppers stuffed with carrots are best rolled into jars. This makes the products easier to store and convenient to use when necessary. Therefore, before starting work, glass jars must be thoroughly rinsed and sterilized. After this, you can move on to the main process. For work you will need: fresh bell pepper, garlic, carrots, parsley and celery.

For the marinade:

2 liters of water;
120 grams of salt;
1 glass each of sugar and vinegar;
130-140 grams of vegetable oil.

Cooking peppers stuffed with carrots is easy. To do this you need:

Cut off the top of each pod and clean it from the inside, freeing it from partitions and seeds. The blanks should look like hollow cups.
Peel and chop the carrots using a coarse grater.
Combine the ingredients for preparing the marinade in one pan and bring the solution to a boil.
Place the peeled peppers in it and cook for about 7 minutes. 60 seconds before the end, add celery to the pan.
Fill the peppers processed in this way to the top with grated carrots.
Place garlic and parsley in prepared jars.
Fill the free space with stuffed vegetables and pour hot marinade over them.
First sterilize jars with products (three-liter jars for 30 minutes) and then roll them up.

These canned vegetables will be a great addition to dinner on cold winter days.

What else can you stuff peppers for the winter: option with goat cheese

When looking for ideas on what else you can stuff peppers with for the winter, you should turn to the national Bulgarian cuisine. Here, the choice of sweet pepper dishes is simply huge, and one of the most popular options is vegetables stuffed with feta cheese or cottage cheese. When the time comes, you simply take your prepared foods out of the freezer, let them thaw slightly, and pop them in the oven. Delicious - you'll lick your fingers!

Ingredients:

• homemade fresh cheese (cottage cheese) – 400 g • chicken egg – 4 pcs. • sweet pepper (small sizes) – 500 g • granulated sugar – ½ tsp. • wheat flour – 2 tbsp. l. • fresh parsley – 15 g • ground black pepper – 1/2 tsp.

Cooking procedure

1. Mash feta cheese or cottage cheese with a fork. Beat 4 eggs, add ground pepper and stir thoroughly with a fork.

2. Finely chop fresh herbs and add to the mixture. Stir again. 3. Remove the inner seeds from the peppers by cutting out the stem in a circle at the base. 4. Fill the peppers with the paste filling. Dust each one with flour. 5. Place the stuffed vegetables in containers or bags. Freeze. 6. To bake in winter, peppers need to be defrosted, but not completely, so that they do not lose their shape. Next, transfer the vegetables to a baking dish and pour in 2 teaspoons of olive oil. Bake at 180 degrees for about 30 minutes. Now you know what else they stuff frozen peppers with for the winter.

Selection and preparation of bell peppers for freezing

To freeze peppers for the winter, it is important to know which one to choose in order to be able to truly enjoy them in the winter.
After all, the incomparable taste and aroma must be present even before freezing for the winter, and also not fade away after. There are several selection criteria:

Choose exclusively fresh vegetables for the winter. Start the process as early as possible, after harvesting, purchasing in a store, market;

Choose the most beautiful peppers

Choose dense ones, as there is more juice, and therefore a healthy composition;
Make sure that the delicious freezing gift is free of damage from infections and pathologies. It’s better to eat these, cutting off the damage, it’s better to throw them away altogether.
It is better to choose a solid color;
The larger the better, enjoy the small ones while they are “fresh from the garden.”
If you approach the issue very professionally, you can distinguish between female and male species. There is no scientific confirmation of this, but many gardeners and gardeners say that such differences still exist. If you're interested, I'll tell you the differences:
The external indicator of men's is elongation and there are practically no bulges on the lower part.
Women's are more rounded, shorter, and have a clear bulge at the bottom.

Girls are sweeter Try to observe these little nuances, then the brightness of sunny days on the dining table is guaranteed.

Preparation proceeds as follows:

Rinse the army of Bulgarian fruits thoroughly;
Trim the legs (for the baking method, they are sometimes left and cleaned when ready);
Thoroughly clean the inside of partitions and seeds (it’s best to do everything by hand so that the fruit is drier and whole);
Always get rid of excess moisture, no matter what method you choose. Use paper or cloth napkins. Moisture will cause the contents to clump if you are not freezing on a level surface;
Of course, prepare the freezer.