Bell peppers with carrots for the winter, recipe with photos. Peppers with carrots for the winter Stuffed peppers with carrots, parsley and garlic
Juicy Bulgarian pepper with carrots is a vegetable combination firmly rooted in our kitchens and extremely tasty. Each of these vegetables are naturally amazing in their own right. But cooks, having combined them, found an excellent combination. Dishes based on them are interesting and memorable, and, importantly, easy to prepare. Side dishes from this duet are eaten by vegetarians, meat-eaters, and a separate category of eaters – children. Simple treats made from them are not allergenic and are received with enthusiasm and delight, leaving behind only positive impressions. The proposed side dishes are prepared for meat, for cereals in different ways of serving; and they are also supplemented with an even wider range of vegetables. So, bell pepper and carotel can become the center of a festive feast, you just need to put in a little effort.
How to deliciously cook peppers and carrots: recipe
When you mention dishes made from bell peppers, the thought of stuffing immediately arises. There are many recipes and methods for filling sweet, juicy “boxes”. According to the principle of execution, they are similar, only the fillings differ, which are sometimes the most unusual. For minced meat, vegetable combinations, meat, mushrooms, cheese (cottage cheese, feta cheese), cereals (in particular, rice), etc. are used. Minced meat with rice or a vegetable set is considered a classic. In this case, without “separating” the aforementioned tandem, the pepper will be stuffed with carrots. This is certainly a tasty dish that does not require much expenditure, prepared from the following ingredients: 1 kilogram of sweet pepper, 5 large ripe tomatoes (or 3-3.5 full tablespoons of tomato paste), 6 medium-sized carrots, 4 onions , 4 cloves garlic. You will also need aromatic herbs, spices and lean oil.
And, first of all, the filling for the treat is prepared. That is, the carotel is cleaned, rinsed and cut finely. Tomatoes are rubbed on a coarse grater. Onions without outer husks are chopped into half rings and simmered in hot vegetable oil in a saucepan until translucent. Add chopped carrots to the onion frying and pour in a little boiled water. The vegetables are stewed quietly for about half an hour, and about 10 minutes before removing from the stove, pre-chopped tomatoes, finely chopped herbs and chopped garlic are placed in a saucepan. All this is boiled and stewed until fully cooked, and in the process salted and peppered according to individual taste preferences. Prepared filling for peppers with carrots and onions is put aside for a while.
Peppers of approximately the same size and the same variety are selected for the dish. It is desirable that they are slightly unripe. The fruits are washed in cold water and the grains and inner cores are removed. The edges of the vegetables need to be trimmed with a knife, and the scraps should be used to make a stew or cook amazing borscht. The prepared blank boxes are carefully lowered into boiling water for about 2 minutes, and after being removed, they are cooled.
After this, they need to be filled with minced vegetables, filling the internal space carefully, but quite tightly. The seals are placed in a deep saucepan or a special cauldron, into which a little vegetable oil and an incomplete glass of boiled water are poured. In addition, the liquid must first be moderately salted. The filling should not cover all the laid raw peppers; it is enough to “sink” only the bottom layer. simmer over low heat until cooked, which can be determined by softening the vegetables. Last in the dish " Bell pepper with carrots» greenery is poured. As a good addition to the filling when stewing, sour cream is sometimes added.
Recipe 2
Or you can marinate peppers and carrots. Although eggplants are often prepared in combination with carotel. But the option with Bulgarian is not bad either! The following list of products allows you to make such a snack about the smell: 1 kg of sweet peppercorns, 0.3 kilos of carotel, 2 cloves of garlic. The brine is prepared from two liters of water, 2 tbsp. coarse table salt, 1 tbsp. granulated sugar, a pinch of black pepper.
The prepared pepper boxes are rinsed under a running stream, while cutting out and removing unnecessary centers from them. Then the peppers are blanched for 2-3 minutes in brine (1 liter of water + 1 tablespoon of table salt) and discarded in a colander. The carrots need to be peeled and coarsely grated. Garlic is crushed through a press or simply cut into small fractions with a knife. The last two ingredients are mixed, and the resulting mixture is filled into boxes, filling them carefully, without violating the integrity of the workpiece.
Stuffed fillings are placed in a salting-marination dish with the cuts facing up. A new portion of brine is prepared in the same proportion as the previous one. The filling is heated (without boiling), and the vegetables are poured with it. Pepper and carrot recipe leave for 2-3 days in moderate heat, where the dish is thoroughly fermented. And after that you can move it to the cold for long-term storage.
Recipe 3
A salad made from the above ingredients - pepper and carotel - is an amazing appetizer treat. It is quite filling and at the same time not too high in calories. A dish is prepared from the following ingredients: three kilograms of sweet peppers and carrots, about 1 kg of onions, 3 tbsp. table salt, 2 scoops of sugar, half a glass of filtered water, 180 ml of octa 9%, 500 ml of lean oil.
For winter Pepper and carrot salad“The peppercorns are washed thoroughly, the tails are cut off and the grains and hard centers are removed. The boxes themselves are first cut into halves, and then split into narrow strips. The carrots are grated with large threads. The onion is chopped into strips. The cuts are mixed in a large container, seasoned with vegetable oil, spices, otstom, diluted slightly with water, and all this is put to boil on the fire.
Stirring the brew with a spoon, it boils for up to 15 minutes from the moment of boiling, and, following the example of the “” dish, is immediately placed in sterilized glass jars. The salad is rolled up, turned over, and the entire output (which is three liter containers with a delicious snack) is wrapped in a blanket until it cools.
A slightly unusual in presentation, but at the same time extremely appetizing dish - peppers stuffed with chicken fillet, rice and carrots. To make such a dish you will need: 10 peppers (not necessarily the correct and beautiful shape), 1 glass of rice, 2-3 carotels, 0.5-0.6 kilos of chicken fillets, onion, tomato paste, sour cream, vegetable oil.
The peppers are prepared in the usual way, leaving clean, neat boxes for stuffing. Chicken fillet is cut into cubes and fried in a small amount of vegetable oil until golden brown. Or the chicken component can simply be boiled and disassembled into fibers or cut into strips. The rice is undercooked, leaving the grains strong. The chicken is mixed with grains of rice and chopped onion stewed in vegetable oil.
The peppers are filled with the mixture, placed in a cooking vessel (saucepan, cauldron, stewpan) and poured with tomato paste diluted with water and refined oil. All this simmers for about 20 minutes, and at the end it is seasoned with sour cream. For those who like the combination of these products, they can also make a salad “ Chicken with peppers and carrots", cutting each component separately, combining them and simmering until cooked. The salad can be eaten as a hot appetizer or preserved in jars for cold weather.
Stuffed peppers are usually stewed or, as a last resort, boiled in a certain sauce. These thermal processes can be supplemented by baking. When baked in the oven, the stuffed peppers will only benefit in taste. Like, the baked dish is dietary and also browned on all sides, which is important for many. To make such a treat you will need: 3-4 Bulgarian sweet vegetables, 1 large carrot, half a chicken fillet, 3 tbsp. rice, onion, 4 tbsp. sour cream or mayonnaise, 2 tablespoons of vegetable oil, spices.
The oven is heating up. Minced chicken fillet is being prepared. To do this, the meat is turned in a meat grinder along with the onion. One large or a couple of medium carrots are peeled and grated with small threads. Karotel is fried in oil and mixed with raw rice, minced chicken, salt and ground black pepper. The filling is mixed. The combination " Carrots with salt and pepper and dietary meat” is sometimes enriched with the presence of fresh herbs in the recipe.
Bell peppers are washed, dried and cut lengthwise in half, removing the cores and seeds. The halves are filled with minced meat so that it slightly protrudes above the edge of the workpiece. The seals are placed on a baking sheet or a special form, pouring a little water into the container. A bay leaf is also placed with them, and the liquid is added with salt. The surface of the dish is covered with a layer of sour cream or mayonnaise. The mold is placed in a hot oven and baked for about 40 minutes at about 180 C. This time is enough for the pieces to bake, but at the same time remain juicy. The foil used to cover the peppers when baking will help retain more juice. The finished dish “”, in principle, does not need an additional side dish; it is independent in itself and needs “accompaniment”.
Recipe 6
A variety of homemade rolls guarantees quality food in the winter. Salad " Pepper with cabbage and carrots"familiar to many. But it can be modified by including a new ingredient. For example, red chili peppers would be a great addition. It will add a spicy twist to the sweetish taste of the main products. You can roll up the salad or put it in the refrigerator immediately after preparing it and enjoy it literally immediately after cooking. For 2 liters of such a snack, take: a kilogram of white cabbage, 3-4 carrots, a large onion, a couple of bell peppers and a chili pod. The marinade dressing is prepared from: 50 ml otsa 9%, 100 ml vegetable oil, 3 tbsp. granulated sugar, 1 tablespoon of table salt.
The cabbage is chopped in this way, depending on the desired end result. The carotel is grated coarsely. Sweet pepper is cut into thin, short strips. The onion and chili are chopped. For the marinade, the ingredients mentioned above in the recipe are mixed, tasting the dressing and adding those spices and herbs that are not enough for an individual impression. All vegetable cuts are mixed and poured over with marinade. should stand for at least 2-3 hours, marinate, let out the juice and acquire the necessary flavor. The jars are filled with the infused dish, closed with nylon lids and put in the refrigerator to keep until winter.
Recipe 7
Another way to close salad with cabbage, carrots and peppers– Stew vegetables before preserving. The list of products for preparation is as follows: 3 kilos of cabbage, a kilo of sweet peppers, onions and carrots, a third of a glass of table salt, 1 glass of octa 6%.
The cabbage is first cleared of the upper defective leaves, and then shredded or, more interestingly, cut into small pieces. Bell peppers and onions are chopped into half rings. Carrots are cut into circles. Vegetable oil, ocet and granulated sugar are mixed, and the resulting mixture is seasoned with vegetables. The mixture is stirred and put on the stove to simmer for 10 minutes. After heat treatment, the contents of the dishes are packaged in sterilized jars, rolled up, cooled and taken out into the cold for storage. Mushrooms are a good addition when stewing, as they will give the appetizer a richness and unique taste.
Recipe 8
The final recipe is a variation on. The composition of the dish is based on the following products: about 30-35 bell peppers, 0.8-1 kilograms of carrots, 3 liters of freshly squeezed tomato juice, 1.5 cups of vegetable oil, 3 tbsp. table salt, about 2 cups granulated sugar, 1.5 tbsp. ottovoy essence.
The carrots are washed, peeled, and half of them are grated on a fairly large grater, and the rest is cut into cubes or circles. A sauce is made from tomato juice, oil and spices, which, after boiling, is simmered for half an hour over low heat. While the sauce is boiling, the sweet peppers are peeled and cut into medium-sized slices. Both carrots and peppers are transferred to the boiling tomato. Ocet is also infused. AND Salad "Carrots with bell peppers" and tomato" simmers for 20 minutes. The seaming container is sterilized. The tin lids are boiling. The finished salad, without subsequent sterilization, is poured into prepared jars and rolled up with a key.
My great-aunt Lida comes from a farm located not far from Luparevo, in the Kherson region, a fertile southern Ukrainian region, lost among orchards and greenhouses in the very heart of the Tavrian steppe. When grandma Lida had a lot of guests, she would cook this original Ukrainian dish in a giant cast-iron frying pan - in the oven that her great-grandfather had built. Pasha (my own grandmother) and I came to this heavenly place every summer and stayed with Lida for two or three weeks at a time. Therefore, at least a couple of times during this time, I managed to treat myself to this signature farm dish. Even Baba Pasha, a person who is not very generous with praise (I know from myself), admired these stuffed peppers every time. Well, they really were wonderful...
Yes, I almost forgot, the peppers in the garden behind Lida’s hut grew so large that one of them was enough to feed an adult, and even the farm peasant couldn’t handle a couple. When I say “farm peasant,” I mean the local mature males, who here reached almost two meters in height and weighed about seven to eight pounds. For clarity, I’ll tell you this: my butt could fit completely into the palm of Valentin, Grandma Lida’s nephew, and I was already ten years old at that time. I have no idea where such a breed came from here (our city relatives on my grandmother’s side were smaller). We still call them “farmers”. I haven’t been there for a long time, a very long time...
The homeland of pepper is considered to be the lands on which modern Peru is located, where it was cultivated long before Columbus arrived in America.
It was the Europeans who gave the pepper its name. Before the appearance of pepper from the New World, they knew only the types of pepper imported from India and Central Asia in the form of spices - white and black peas, which, by the way, we use to this day. Black and white peppers belong to a plant species called "Piper nigrum". They have nothing, even remotely, to do with our peppers. Sweet and hot peppers belong to the Capsicum genus, which includes almost all known peppers except Tabasco and Habanero.
As far as I know, sweet peppers began to be grown in our south around the eighteenth-nineteenth centuries, and they came here from Bulgaria. Pepper very quickly took root in this part of Ukraine: the fertile black soil and mild local climate appealed to this rather capricious plant.
Stuffed peppers took their rightful place in European cuisine by the mid-nineteenth century. Every nation on the European continent has its own traditional version of their preparation. In Spain, one of the first to start stuffing peppers is Valencian pepper, stuffed with rice and saffron, and then stewed in tomato sauce. In India, Bharva Simla Mirch is a pepper stuffed with mashed potatoes and spices. In Mexico, chile rellenos are Poblano peppers stuffed with grilled meat and cheese. In Denmark, “fieldte peberfruter” is sweet pepper with bulgur, mushrooms and kale. In Tunisia, "makhshi", in which the pepper filling consists of minced lamb and rice, seasoned with nutmeg, saffron and cardamom. In Hungary, peppers are stuffed with meat, rice and paprika, and served with sour cream. I could list it further, but I’m afraid to bore you...
(for 4 servings)
Ingredients for peppers:
- 8 medium bell peppers (tops trimmed and reserved, seeds and inner membranes removed)
- 2 large carrots (peeled and grated on a coarse grater)
- 2 large white onions (peeled and roughly chopped)
- 300 grams of mushrooms of your choice (cut into small pieces)
- 3 large cloves garlic (peeled and finely chopped)
- One tablespoon each of chopped parsley, basil, cilantro and dill leaves
- 1 teaspoon dried thyme
- Half a teaspoon of dried chili pepper
- Vegetable oil
- Sea salt
Ingredients for the sauce:
- 2 large tomatoes (peeled and finely chopped)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
Preparation:
- First, let's prepare the sauce. To do this, mix all the ingredients in a frying pan and cook over low heat until the sugar is completely dissolved (3-4 minutes). Pour the finished sauce into a large rectangular mold (ceramic or metal).
- In a saucepan with high sides, fry onions, carrots and mushrooms in vegetable oil. When the vegetables are browned, add garlic, herbs, thyme and turn off the heat.
- Preheat the oven to 200 degrees.
- Stuff the peppers with minced vegetables and transfer them to the pan with the sauce.
- Cover with foil and cook in the oven for 35-40 minutes. Remove the foil, increase the temperature to 220 degrees and bake for about 15 minutes until the peppers are well browned.
Step-by-step recipes for preparing peppers and carrots: classic, in a frying pan in a hurry, “Autumn” salad, lecho, “Gifts of Autumn”
2018-07-08 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
1 gr.
3 gr.
Carbohydrates
7 gr.61 kcal.
Option 1: Peppers with carrots and onions for the winter - a classic recipe
You can prepare many different preparations from bell peppers; the flight of housewives’ imagination is not limited by anything. Most often, a salad is prepared from bell peppers with carrots and onions, which is preserved for the winter. You can also prepare delicious lecho. In our selection of recipes, we will look at various options for preparing winter preparations from bell peppers, carrots and onions. Let's start with the basic classic recipe.
Ingredients:
- four kg of bell pepper;
- one kg of carrots;
- one and a half kg of turnip onions;
- two hot peppers.
Fill:
- four liters of tomato juice;
- two hundred ml of vinegar 9%;
- two hundred grams of granulated sugar;
- two beds of coarse salt from the floor;
- ten laurel leaves;
- ten peppercorns;
- three hundred fifty ml of vegetable oil.
Step-by-step recipe for peppers with carrots and onions for the winter
We choose large bell peppers, preferably red and yellow. Wash them and cut off the cap. Next, cut into two equal parts, cut out the partitions and remove the seeds. Rinse the inside of the peppers again so that not a single seed remains.
Remove the skins from the onions and rinse under cold water so that your eyes don’t sting when slicing. Then chop into thin half rings.
Remove the top layer from the carrots, rinse and chop on a grater with large holes.
Cut the bell peppers, cut in half, into short but thin strips or into small cubes.
Pour tomato juice, vinegar, and vegetable oil in the specified amount into a large saucepan. Add granulated sugar and coarse salt. Add bay leaves and peppercorns.
Note: You don't have to add hot pepper, use your discretion. If you still decide, then simply cut off the cap from it, and cut the pepper itself into rings.
Bring the filling to a boil, stirring occasionally, and add the prepared chopped vegetables and mix thoroughly.
Bring to a boil again and simmer on low heat for ten minutes with the lid closed.
Stir again, remove the lid and simmer for another twenty minutes. Turn off the stove and carefully remove the bay leaf. We don't need him anymore.
Place the delicious snack in a sterile glass container, screw on the lids and place it upside down on the floor.
Wrap the jars in a blanket and leave them like that until they cool completely. When the workpieces reach room temperature, they are put away for long-term storage in a dark and cool place.
Option 2: Quick recipe for peppers with carrots and onions for the winter
A simple and quick recipe for a snack cooked in a frying pan in oil. Let the vegetables lightly simmer, then immediately roll them into jars.
Ingredients:
- five kg of sweet pepper;
- two kg of carrots;
- one kg of onion;
- a bunch of parsley;
- head of garlic;
- one hundred ml of vinegar 9%;
- two tablespoons of coarse salt;
- two hundred grams of granulated sugar.
How to quickly cook peppers with carrots and onions for the winter
The first step is to prepare the vegetables. Rinse the bell pepper, cut off the cap and tail and cut in half. Remove all the seeds, cut off the white fibers and rinse the peppers again.
This time we will cut them into thin rings.
Blanch the bell peppers for about a quarter of an hour.
Remove the top layer from the carrots, rinse and cut into thin strips. The most convenient way is to use a special Korean carrot grater.
Remove the skins from the onions, cut off the hard base and chop into thin half rings.
We peel the garlic, also cut off the hard base and finely chop it with a knife.
Pour a third of the vegetable oil into the frying pan and add the onion. Bring it to transparency and add carrots. Mix everything and continue sautéing.
Wash the parsley. If desired, you can add a little celery root to this salad. Add everything to the vegetable sauté.
Add sweet pepper, pour in the remaining vegetable oil. Add sugar, coarse salt and mix well with a spatula.
Simmer over low heat for about ten minutes, stir again and pour in the vinegar.
Stirring, fry for no more than two minutes and turn off the stove. We immediately begin to place it in a pre-prepared sterile container. Screw on the boiled lids.
Cover the jars with a thick towel or blanket, let them cool, then put them away for storage.
Option 3: Peppers and carrots for the winter “Autumn”
Let's add strong and ripe tomatoes to make our preparation juicier and sparkle with a new taste. We also need tomato paste. We will get a bright, beautiful and very tasty pepper and carrot salad for the winter.
Ingredients:
- one and a half kg of sweet pepper;
- five hundred grams of tomatoes;
- five hundred grams of onions;
- five hundred grams of carrots;
- a quarter kg of tomato paste;
- one hundred and fifty ml of growing oil;
- one hundred grams of granulated sugar;
- three tablespoons of vinegar;
- two-thirds table spoons of coarse salt.
Step by step recipe
First, let's take care of our beautiful tomatoes. Rinse them and remove the base of the stalk with a knife. Cut into three or three pieces and place in a food processor bowl. We take a nozzle in the form of a metal knife and break through.
You can also use a blender or mince the tomatoes.
Now we need a very large saucepan with a thick bottom. Immediately pour fresh tomato puree into it.
Remove the skins from the onion and cut the vegetable into thin quarter rings.
We remove the carrots from the top layer and rinse. Grate it on a coarse grater.
Cut the sweet pepper in half, remove the seeds, membranes and stem. Rinse and cut into medium-thick strips.
Place all prepared vegetables in a saucepan with tomato sauce. Add coarse salt, sugar and odorless vegetable oil.
Add tomato paste diluted with water until the sauce is slightly thinner.
Mix everything well, cover the pan with a lid and turn on the stove to medium heat. When the vegetables begin to boil, open the lid slightly, reduce the heat and simmer the vegetable mixture for half an hour. Stir the contents of the pan occasionally.
We stop simmering the vegetables when they are thoroughly cooked, but still retain their crunchiness. Remove from heat, pour in the specified amount of vinegar and mix thoroughly.
Close the lid and let the vegetables become friends with the vinegar.
Place our vegetable salad in sterile glass containers and screw on the boiled lids. Place the pieces upside down, wrap them in a blanket and let cool at room conditions. Afterwards, the jars are removed for long-term storage.
Option 4: Pepper and carrot lecho for the winter
Lecho is a pleasant and tasty snack. It can be served as a separate treat or added to the main dish and side dish. The recipe is for four half-liter jars.
Ingredients:
- one kg three hundred grams of sweet pepper;
- one kg of tomatoes;
- two carrots;
- a quarter kg of turnip onions;
- two cloves of garlic;
- three table spoons of sugar;
- one table spoon of salt;
- one hundred and twenty ml of growing oils;
- one table spoon of vinegar 9%.
How to cook
Peel the onions, cut off the base and cut into thin half rings.
Rinse the carrots thoroughly, remove the top layer with a vegetable peeler and grate coarsely.
Pour a little vegetable oil into a large frying pan and add chopped onion. Stirring, fry until light golden brown.
Transfer the carrots to the frying pan, stir and fry for another eight minutes. Turn off the fire.
Rinse the tomatoes, remove the hard base with a knife and puree with an immersion blender. You can also use a meat grinder.
Rinse the bell peppers, remove the seeds and membranes. Cut into medium strips or cubes.
If your peppers are small, just cut them into several pieces.
Pour tomato puree into a thick-bottomed pan. Add granulated sugar, salt and the specified amount of vegetable oil.
Bring to a boil, simmer for fifteen minutes.
Add the fried vegetables, mix and add bell pepper. Stir again and bring to a boil.
Then turn the heat down and cook for thirty minutes at low, low simmer. Stir the vegetables with a spatula every ten minutes.
Ten minutes before the end of cooking, add finely chopped garlic and table vinegar. Let it simmer a little and begin to place it in a sterile glass container. Screw on the lids and turn the jars over.
Cover with a blanket and leave until completely cool. Afterwards we put the lecho away for storage. You can try in about a month, not earlier.
Option 5: Pepper and carrot salad for the winter “Gifts of Autumn”
This time we will prepare a delicious salad from two types of vegetables - simple and tasty. And this snack is very easy and quick to prepare.
Ingredients:
- four hundred grams of sweet pepper;
- three hundred grams of carrots;
- one hundred ml of growing oils;
- half a teaspoon of sugar;
- one and a half tablespoons of coarse salt;
- thirty ml of vinegar 9%.
Step by step recipe
Wash and peel the bell peppers. Cut off the white partitions too. Rinse again and cut into small cubes.
Peel the carrots with a knife, wash and cut into the same small cubes.
Place the prepared vegetables in a bowl, sprinkle with sugar, salt and stir. We leave them for about twenty minutes.
During this time, the vegetables will give their natural juice. Pour in vegetable oil and place the vegetables on low heat.
Simmer for half an hour on low heat. Turn off and add vinegar. Mix and place in a small sterile jar. Screw on the lid tightly and cover with a thick towel.
When the jar has cooled, place it in a dark and cool place for storage.
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.
There are so many different recipes for stuffed peppers, fillings for every taste: meat, vegetable, cheese, with rice... You can’t count them all. And here’s another recipe for your treasure chest: in the midst of the ripening of peppers and other vegetables, try making peppers stuffed with carrots. The preparation of such peppers does not take long and is not difficult, and the taste is surprisingly self-sufficient, and the dish can become both independent and a tasty addition to meat.
The dish can be made vegan by omitting the cheese or replacing it with tofu.
Let's prepare the ingredients and start cooking.
Peel the carrots and grate them on a coarse grater.
Fresh carrots are certainly tasty, sweet and juicy, but I still suggest improving their taste. To do this, heat 1 tbsp in a saucepan. vegetable oil, add the carrots and lightly fry (sauté) over medium heat for several minutes, stirring. As soon as the carrots soften a little, add salt, pepper, paprika, coriander and a finely chopped clove of garlic.
Stir and simmer under the lid for another 2-3 minutes over low heat, then remove the saucepan from the stove. The filling is ready.
In parallel with preparing the carrot filling, let's start preparing the base for the sauce in which the stuffed peppers will be stewed: finely chop the onion, the second clove of garlic and tomatoes. If desired, you can first remove the skin from the tomatoes.
Place a frying pan suitable for stewing peppers over medium heat and heat 1 tbsp in it. vegetable oil, add chopped onions and fry them a little until translucent and lightly browned, stirring constantly. Then add the chopped garlic, continue cooking for no more than a minute so that the garlic does not start to burn. Next, add the chopped tomatoes and tomato paste, mix again, reduce the heat and leave to simmer for 5-10 minutes under the lid.
During this time, juice will be released from the tomatoes and we will get tomato sauce. Season it to taste with salt and ground pepper; if the taste of the sauce seems too sour, add a pinch of sugar.
While the tomato sauce is simmering under the lid, prepare the pepper: cut each vegetable in half lengthwise to make “boats,” remove the seeds and add a little salt to each half.
Fill the pepper halves with the carrot filling, compacting it slightly.
Then place the stuffed peppers in a low-boiling tomato sauce, close the pan with a lid and leave the dish to simmer for 25-30 minutes.
And grated cheese.
Cover the pan again with a lid and simmer the peppers for a few more minutes until the cheese melts.
Serve peppers stuffed with carrots hot. Serve on portioned plates along with tomato sauce, lightly sprinkled with fresh herbs.
Bon appetit!
Articles on the topic
