Wash the eggplants and cut into small cubes.

Place the chopped eggplants in a bowl, add salt, mix and leave for 20 minutes (this is done so that the eggplants do not become bitter in the future).

Wash the bell pepper and remove the seeds.

After the time has passed, squeeze out excess liquid from the eggplants and fry in a frying pan heated with vegetable oil for 10-15 minutes, stirring occasionally.

While the fried eggplants are cooling, you need to prepare the sauce in which the stuffed peppers will later be stewed. Peel the onions and carrots. Cut the onion into cubes.

Grate the carrots. Place the onion and carrots in a frying pan with heated vegetable oil and fry until soft, stirring, for 5-7 minutes.

Wash the tomatoes. To make it easier to peel the tomatoes, make cross-shaped cuts on them.

Then remove the tomatoes from the water, dip them in cold water and remove the skin from them. Cut the peeled tomatoes into cubes and add to the frying pan with the fried carrots and onions, mix and fry, stirring, for about 5 minutes. vegetable sauce add salt and pepper to taste; if the tomatoes are sour, you can add a little sugar.

Stuff prepared bell peppers fried eggplants and put them in a saucepan.

Pour water into the pan so that it completely covers the stuffed peppers, add bay leaf, salt and black peppercorns. Place the pan on the fire, bring to a boil, cover with a lid and cook over low heat for 30 minutes.

Delicious peppers, stuffed with eggplants, serve hot with the sauce in which they were cooked.

Bon appetit!

bell pepper, stuffed with eggplant, - wonderful vegetable Lenten dish, which can be offered for breakfast or dinner. We are more accustomed to the fact that pepper is cooked with meat filling, but the meat-free option is also very good. When cold, peppers stuffed with eggplants can be served as an appetizer.

Prepare all the products on the list for cooking. The number of peppers and eggplants is arbitrary, since it all depends on the size of the vegetables and the dishes in which the dish will be prepared.

Cut off the tops of the peppers and remove the seeds.

Cut the eggplants into cubes, place in a bowl and add salt. Leave for 30 minutes.

Heat sunflower oil in a frying pan, squeeze and fry the eggplants until soft. At the end of frying, sprinkle the eggplants with garlic and basil. Cool the filling slightly.

Fill the prepared peppers with the eggplant filling.

Prepare the sauce. Dice the onion and grate the carrots. Fry the onion in sunflower oil until transparent, add the carrots. I also add bits of pepper from the tops. Pour tomato juice into the pan, add sugar, salt and pepper to taste.

Place the peppers stuffed with eggplants vertically in a pan and pour the sauce on top. Place the pan on the fire, cover with a lid and simmer for 30 minutes. At the end of cooking, add bay leaf to the pan.

In the autumn, housewives have to take care of preparations for the winter, a special place among which is occupied by conservation bell pepper. Pepper is ideal for home canning, as it has bright colors, aroma, juicy pulp and variety useful substances. Peppers stuffed with eggplants are especially popular among winter homemade preparations.

Recipe for winter stuffed peppers with eggplants

Kitchen appliances and utensils: large cutting board, 2-5 liter vegetable bowls, shredding knife, large grater, large flat plates, wooden spatula, glass measuring cup and bowls up to 200 ml, colander, glass jars volume 1 l, lids for preservation, seaming key.

Ingredients

How to choose the right ingredients

So that when served in winter, this original preparation will delight you with its appetizing appearance and rich taste, you must be very careful in choosing the main and additional ingredients:

• For cooking you need to choose the freshest and meatiest varieties sweet pepper medium size without visible flaws.
• For the filling, it is very important to select smooth and shiny blue ones of even color.
• The remaining vegetables for filling the minced meat should be fresh and juicy.
• For sautéing and marinade, housewives recommend refined sunflower oil, which does not have the characteristic sunflower smell.
• Tomato juice is recommended to be consumed homemade or store-bought natural.

Step-by-step preparation

1. We take 15 pcs. sweet peppers and clean them by cutting off the stem and removing the core with seeds.
2. Cut 1.5 kg of eggplant into small cubes for the filling.
   
   
3. Grate 300 g of carrots on a coarse grater.
   
   
4. Chop 4-5 onions for filling.
   
   
5. Additionally, cut 5 pieces into small cubes. sweet pepper for minced meat.
   
   
6. Add vegetable oil to a heated frying pan and fry the eggplants.
   
   
7. In a heated frying pan with oil, fry the onion until golden brown.
   
   
8. At the same time, sauté the grated carrots in a heated frying pan with oil and make sure that none of the ingredients burn.
   
   
9. Add the sautéed onions to the eggplants and stir.
   
   
10. Fry 5 pcs. separately chopped pepper for filling.
    
    
11. Add along with cooked carrots into the eggplants, mix and set aside the finished minced meat.
    
    
12. For the marinade, lightly fry two finely chopped onions.
    
    
13. Pour 400 ml of tomato into a glass sunflower oil.
    
    
14. Add 1 tbsp. l. salt and sugar and simmer thoroughly until done.
    
    
15. Blanch the peppers in boiling water in parts for about 2 minutes until the color changes.
    
    
16. Stuff the blanched peppers with minced meat.
    
    
17. We put it in liter jars, filling each with the prepared gravy.
    
    
18. Place the jars filled and covered with lids in a deep bowl of warm water, preferably on a napkin, and sterilize for 15 minutes from the moment of boiling.
    
    
19. Roll up the lids, turn over and wrap until completely cool.
    
    

How to decorate a dish

Thanks to the rich and bright color palette, this snack itself can decorate any festive table. And yet, the impression of serving it can be enhanced by sprinkling the stuffed peppers with chopped herbs or placing them on fresh lettuce leaves. The dish looks even more appetizing when combined with all kinds of pickled and canned vegetables and fruits.

How to serve a dish and with what

In winter it's like this stuffed pepper especially good on any table. That's why It is always appropriate to serve it as a side dish for meat, and as an independent delicious dish. As an original and satisfying addition to this appetizer, you can take prepared the best recipes and many other vegetables.

Video recipe for preparing peppers stuffed with eggplants for the winter

Using useful tips from the video we offer, you can easily master cooking wonderful recipe stuffed peppers for the winter.

Basic truths

In winter, every housewife wants to pamper herself and her loved ones home canning homemade. Particular preference is given to tasty and quick recipes, which, of course, includes preparing bell peppers stuffed with various vegetables for the winter.

Sticking to some valuable advice and recommendations, it’s easy to prepare this tasty and healthy snack:

• All peppers and other vegetables used must be thoroughly washed, peeled and dried.
• For stuffing, it is better to take medium-sized fleshy red peppers., although you can mix it with juicy green and yellow varieties for beauty. It is important that they pass freely into the jar, are fresh and without obvious damage.
• Since the recipes indicate approximate proportions, it is very important, depending on the size of the pepper and the amount of other ingredients, to carefully calculate the ratio of them and the marinade.
• In order for each jar to be adequately assessed not only for taste, but also for design, vegetables need to be arranged beautifully.
• For preparation, you need to take only whole jars, wash them with soda or mustard and be sure to sterilize them.

Other possible preparation and filling options

Stuffed vegetables provide excellent opportunities for every housewife to experiment with unusual fillings. If desired, you can stuff not only peppers with various vegetables, but also use interesting recipes or the same eggplants. They will not be an exception savory recipes.

When preparing peppers stuffed with blue peppers, chopped eggplants with garlic and herbs are often used as a filling. Stuffing peppers with eggplants in the form of garlic rolls is also particularly popular. This combination of vegetables makes the appetizer extremely tasty and appetizing. Among other favorite fillings are the most delicious recipes It is worth noting carrots, cabbage and rice with vegetables.

The simple option we have proposed for preparing delicious peppers stuffed with blue peppers will be of interest to many because of the ease and speed of its preparation. We have no doubt that a real housewife We have more than one recipe for such a preparation in stock, so we are happy to listen to your useful tips and recommendations. Share your experience!

1. Peel the bell pepper from the stalk and pulp with seeds.

2. Pour water into a saucepan, bring to a boil, add salt.

3. Place the prepared pepper in boiling water and cook for 3 minutes from the moment it is added. Remove from the water and cool.

4. Remove bitterness from eggplants. To do this, peel the eggplants, cut them into small cubes, add salt, cover with a lid and set aside for 15 minutes.

5. After the time has passed, wash the eggplants with running water, squeeze out the water and fry in sunflower oil until half cooked.

6. Grate the cheese on a coarse grater.

7. B chopped meat add: cooled eggplants, breadcrumbs, cheese, pepper, salt and add spices - mix.

8. Stuff the prepared peppers with this mixture.

9. Place the peppers in a saucepan or frying pan, add 500 ml of salted water, bring to a boil, reduce the heat and simmer under a closed lid for 20 minutes.

10. Dilute the flour with water, add mayonnaise, salt, pepper and pour over the peppers.

11. Simmer the peppers for another 20 minutes, sprinkle with herbs at the end of cooking.

Delicious peppers stuffed with minced meat, eggplant and cheese are ready!

Bon appetit!

P.S.. Bell pepper is very healthy vegetable, because has a large amount of fiber. It’s just not tasty to eat one pepper, but if you stuff it with different ingredients, you get a tasty and healthy dish.

Stuffed peppers (semi-finished product) are frozen if they are not supposed to be cooked at the moment, and then, when the time comes, they are cooked without defrosting, which is very convenient and saves time on preparing the dish.

When frozen, pepper can be stored for up to 2 months, during which time the product retains all its beneficial properties.

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to mention preparations from bell peppers and eggplants, or, as they are affectionately called, “little blue ones.” Today we present to you a recipe for peppers stuffed with eggplants for the winter. We hope that our recipe will help you prepare this original and tasty snack.

For canning, choose eggplants with smooth and shiny skin, without dents or brown spots, which will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplants indicate overripeness, and a brown stalk indicates that the product has been stale.

In order to prepare eggplants for canning, you only need to cut off the stem and tip; it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, add salt, and after 15-20 minutes, rinse them with running water.

Ingredients for making stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplants - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut off the stem with seeds and pour boiling water for 15-20 minutes to soften.

Cut the eggplants into 1 centimeter thick slices, add salt and leave for 20 minutes.

When the bitterness from the fruit has gone, rinse the eggplants again, dry them and fry the layers in a frying pan or grill. (For those who want to make preparations for the winter less high in calories, our advice: it is known that eggplants really “love” vegetable oil and can absorb large quantities of it when frying. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, and then drain in a colander and let dry a little).

When the fried eggplants have cooled and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the peppers with the resulting eggplant preparations, depending on their size.

Place peppers stuffed with eggplants in sterile and dry jars.

Prepare the marinade: grind the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour it over the stuffed peppers.

Cover the jars with lids and sterilize over low heat. Liter jars must be sterilized within 40 minutes. Now you can roll up the pepper. This product stores well at room temperature. Peppers for the winter stuffed with eggplants are ready!

Bon appetit and a “delicious” winter!

Recipe for preparing peppers with vegetables and honey

You will need: bell pepper, carrots, garlic, white cabbage, honey, marinade - 200 g of sugar and vegetable oil per 1 liter of water, 150 g of 9% vinegar, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare the peppers for stuffing, place them in boiling water for 5 minutes and dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, place the peppers in jars, pour in the marinade brought to a boil, then sterilize the jars for 25 minutes (1 liter) and roll up.

The pepper preparation turns out to be very appetizing, stuffed with mushrooms with rice, this pepper will be a wonderful lunch or dinner - you just need to take it out of the jar and heat it up.

Bell pepper stuffed with eggplant

An original version of preparing peppers for the winter is stuffed with eggplants and marinated in tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 l water, 200 g sugar, 100 g salt, 2 tsp. vinegar 70%.

Marinade for filling:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas each of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Preparation:
Remove the stem from the peppers. Place in boiling marinade No. 1 for 1 minute, remove and cool. Place peeled and chopped eggplants into the same marinade, boil until soft (5-7 minutes), drain in a colander.

Chop the garlic and parsley and mix with the eggplants. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 liter jars for 20 minutes. Roll up. .

PEPPERS STUFFED WITH CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 garlic cloves,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp. salt,
1 tbsp. Sahara,
0.5 tbsp. sunflower oil,
0.5 tbsp. 9% vinegar.

Preparation:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped herbs, grated carrots, garlic and 1 hot pepper (you can add more to taste)

Mix everything, add a little salt. Stuff the peppers with the filling and place them in a jar.

Then pour them with a prepared brine of water, salt, sugar, vegetable oil and vinegar.

Cover and sterilize: 2 liter jars- 30 minutes, 1 liter - 20 minutes.

Then seal it and turn it upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty appetizer.

Step-by-step photo recipe - Stuffed hot peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Remove and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour in olive oil. Store in a cool, dry place for no more than 6 months.

Ingredients:

• 40 pcs. bell peppers (30 of them should be smooth, medium-sized and large),
• 1 large pod hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I Art. l. salt
• I Art. l. ground black pepper

for the marinade:

• 1.5 tbsp. Sahara
• 1 tbsp. 9% vinegar
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. l.salt

Preparation:

10 sweet and hot peppers Wash, remove seeds, cut into small strips.

Wash the parsley, dry thoroughly and finely chop.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, stir. Wash 30 sweet peppers, dry them, make a neat cut on the side of each and stuff with pepper filling.

Place the stuffed peppers in a saucepan.

Prepare the marinade: combine all ingredients, add 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Place in hot sterile jars and seal.

Cool by turning over and wrapping.

PEPPERS STUFFED WITH FRIED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water I add 300 ml of 6% vinegar, 250 ml of vegetable oil, 2 tbsp of salt. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my family told me to cook more this year. Of course, I don’t refuse: I’ll do it, I’ll fulfill the order. And the recipe is not at all complicated, try it, maybe yours will like it too

I stock up on peppers - 2 kg (medium in size so that they can fit into a jar), eggplants - 1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. Peel the eggplants, cut into strips, salt and leave for 2 hours. Then I squeeze it out and put it in a frying pan, fry it on vegetable oil. I cut the carrots into strips, the onion into half rings, add them to the eggplants and simmer everything together with finely chopped garlic. Mixed vegetables I stuff the peppers, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under the fur coat, turning the jars over onto their lids. Bon appetit!

STUFFED PEPPERS WITH FRIED VEGETABLES IN TOMATO SAUCE

Ingredients

• 1. Sweet bell pepper - 3 kg
• 2.Carrots - 2 kg
• 3. Onions - 2 kg
• 4.Tomatoes - 1 kg
• 5.Tomato paste - 2-3 tbsp.
• 6.Salt to taste
• 7.Granulated sugar to taste (approximately 1 tbsp on top)
• 8.Sunflower oil - 1 cup

Or you can use vinegar -

Ingredients:

Eggplant	2 kg
Bulb onions	3 pcs
Carrot	6 pcs
Bulgarian pepper	2 kg
Tomato	2.5 liters
Salt	1 tbsp
Sugar	1 tbsp
Table vinegar 9%	100 g
Vegetable oil	200 g

How to cook

1. Select healthy peppers, without barrels or bruises, and wash them thoroughly in running water. Cut off the circles with stalks, remove the white membranes and seeds.

2. Boil water, blanch the peppers in boiling water for 2-3 minutes. Remove the peppers and cool.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onions into cubes or half rings.

4.Heat 2 tbsp in a frying pan. vegetable oil, fry the onion until half cooked.

5.Separately, fry the carrots in 2 tablespoons of oil until half cooked.

6.Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add to tomatoes tomato paste, simmer for 2-3 minutes.

7.Combine the vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the resulting filling. Place the peppers in cleanly washed, sterilized jars, filling spaces between the peppers with filling.

9.Pour 1 tbsp on top. oil, cover with boiled lids and sterilize the jars. 0.5 liter 30 minutes, 1 liter - 45 minutes. Roll up the lids.

10.Store in a cool place

Step by step photos of the recipe

Pepper stuffed with cabbage tomato sauce Vegetable oil 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, remove seeds from peppers, and peel carrots.

Chop the cabbage into strips and grate the carrots on a Korean grater.

Mix carrots and cabbage, add 1.5 tbsp salt, mix, grind and leave for 1 hour.

Stuff the peppers with cabbage, squeezing out the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and lastly vinegar.

Place the pepper in the marinade and cook from the moment it boils for 25 minutes.

Sterilize the jar, add pepper, add marinade and roll up the lids.

Cool covered with a blanket for about a day.

Step by step photos of the recipe

Additional recipe information

All this “wealth” fit into a two-liter jar. I made it for the first time, as a test. I really liked the preparation, but next time I’ll adjust the amount of oil - it’s too much for my taste. Well, I’ll use smaller jars - I can’t handle that amount at once .

Bell pepper stuffed with fried cabbage with vegetables in tomato sauce

Prepare the filling for stuffed peppers from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (very healthy) - 50 ml

Add to tomato juice salt and sugar and boil for 5 minutes, at the end of boiling add Apple vinegar. The filling is ready.

For stuffing peppers:

• Bell pepper - 3 kg
• Carrots - 2 kg
• Onions - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice and black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Place in a colander and leave for 2 hours to allow excess oil to drain. Add salt and pepper to the fried vegetables and mix well.

Wash the pepper, remove the stem and remove the seeds through the bottom hole.

Blanch the prepared peppers in boiling water for 2 minutes. Cool and stuff with the prepared filling.

Place 5 peas of allspice and black pepper and 3 cloves at the bottom of pasteurized liter jars. Place the stuffed peppers and fill with the prepared filling. Place the jars in a wide pan, cover with metal lids, pour into the pan hot water, so that it is on the hangers of the banks. Bring to a boil and sterilize jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell pepper stuffed with vegetables Of course it will require time and effort from you. You just need to tune in to the positive and then your canned food will store not only the solar energy of summer, but also your positive energy.

Bon appetit!