Bulgarian-style stuffed peppers with vegetables for the winter
Bulgarian-style stuffed peppers with vegetables for the winter have been a favorite, I think, for everyone without exception, since Soviet times. In my opinion, this is one of the most delicious sweet pepper preparations - so aromatic that there are simply no words!
Stuffed peppers can be served as a side dish to a meat dish, or simply eaten with a slice of fresh bread – incredibly delicious!
It takes 80 minutes to prepare, and the ingredients listed in the recipe will make several half-liter jars.
Ingredients:
- sweet red pepper – 1.5 kg;
- onions – 0.5 kg;
- carrots – 0.7 kg;
- tomatoes – 0.5 kg;
- 9% vinegar - 4 tbsp. spoons;
- sugar – 5 tablespoons;
- salt – 2.5 tbsp;
- vegetable oil – 1/2 cup;
- tomato puree – 100 g;
- sweet red paprika to taste;
- water.
How to prepare peppers stuffed with vegetables for the winter
Pour vegetable oil into the frying pan. If the frying pan is non-stick, a light spray of oil is sufficient.
Place finely chopped onion in a preheated frying pan, sprinkle with a pinch of salt, and cook for a few minutes over medium heat.
Using a vegetable peeler, shred the carrots into very thin strips. Add the shredded carrots to the pan and fry with the onion for 7-8 minutes.
When the onion and carrots are soft, add the diced tomatoes.
Add half of the salt, sugar, red sweet paprika, cover with a lid and cook for 10 minutes.
We clean the fleshy red peppers – cut off the stem and “cap”, remove the seeds, and wash.
Place the peppers in a large saucepan, pour boiling water over them, and bring to a boil. Let them simmer for 15-20 minutes.
Fill the softened pods with the vegetable filling. If the pods are large, fill them sparingly, as tightly packed pods may not fit into the jars.
Place the peppers in clean, sterilized jars, not too tightly.
Mix tomato puree with boiling water (150-200 ml), remaining salt, sugar, bring to a boil, add vinegar and vegetable oil.
Pour the boiling mixture over the peppers and seal the jars. Sterilize the half-liter jars for 20 minutes after the water comes to a boil.
Close tightly and put in a cold cellar after cooling.
