Bell peppers stuffed with carrots. Making a delicious marinade

The taste of bell pepper combined with tomato sauce and spices will give you a real gastronomic pleasure. We are used to what a dish is used together with meat products, served only at holidays... This is not surprising. In winter, the cost of 1 kilogram of bell pepper sometimes exceeds 100 rubles, especially before the New Year. This article will help you save money, because we will teach you how to make delicious preparations for the winter using tasty and healthy vegetables.

Cooking nuances

Peppers stuffed with carrots are ideal for keeping in a closet or cellar. The canned product can withstand several winters and, even after salting, remains tasty and crunchy. Only instead of the usual minced meat we will use stewed or roasted carrots. Unlike winter salads and liquid seasonings, where all the ingredients must be cooked repeatedly, we will spend only 1 hour processing vegetables and preserving. Let's find out how to cook peppers stuffed with carrots for long-term storage.

How to choose bell peppers and other vegetables

Buy bell pepper better in the harvest season. First, the cost per kilogram does not exceed 50 rubles. Secondly, vegetables do not have nitrates, which accelerate the growth of vegetables in the cold season. Pay attention to the integrity of the pepper: there should be no dents, wateriness and rottenness. It is recommended to select vegetables for one size, but this is, rather, the aesthetic side of the recipe. You can use both red and Green pepper... If you like sweetened pickles, then you the variety is suitable"paprika". According to the same criteria, it is necessary to select carrots and onions. Vegetables should not be spoiled or damaged.

Kitchen utensils: we make high-quality salting

To make peppers stuffed with carrots, you need to collect the required kitchen utensils. Then you will spend the minimum amount of time on each recipe.

You will need:

• The kitchen knife is small and sharp.
• Vegetable peeling knife.
• Deep thermo dishes (stewpan, saucepan, cauldron).
• Several cups for chopped vegetables.
• Carrot grater.
• Stirring paddle.
• Glassware for preservation.
• Iron key and covers.
• Clean towels.
• Cutting board.

Pepper stuffed with onions and carrots for the winter

In this recipe, we will use vegetable stew, which will subsequently be preserved in own juice... Peppers stuffed with carrots and onions will retain their natural color, taste and structure.

Ingredients:

• Selection pepper - 30 pieces.
• Onions - 700 grams.
• Carrots - 2 kilograms.
• Salt - 5 teaspoons.
• Spices and seasonings - at your discretion.
• Vinegar (70%) - 1 teaspoon.
• Dill, cilantro and parsley - optional.
• Garlic - 3 cloves.
• Vegetable oil - 80 milliliters.

Cooking steps:

1. Rinse the vegetables thoroughly. Peel the carrots and onions, carefully remove the seeds from the bell pepper without damaging the shape of the vegetable.
2. Using a knife or grater, chop the carrots.
3. The onion is cut into small cubes or half rings with a sharp knife.
4. Fry the onions over medium heat until golden brown, add the grated carrots. Fry for another 3-5 minutes, adding a little water beforehand. Add spices and salt to taste.
5. Sterilize the jar, lay out stuffed pepper so that it barely reaches the neck.
6. Boil 1 liter of water in a deep saucepan, add herbs, garlic and vinegar. Taste it: if there is not enough "acidity", then you can pour in a little vinegar at your discretion.
7. Pour the prepared marinade over the pepper so that it fills up all the empty spaces in the glass jar.
8. Use an iron key to gently roll up the jar and let cool.

Pepper in tomato sauce

This stuffed peppers and carrots recipe will make your mouth water. This dish is ideal for adults and children, meat eaters and vegetarians, fans healthy eating and fast food lovers. Based on your preferences, you can prepare both spicy and sweet dishes.

Ingredients:

• Paprika red pepper - 10 pieces.
• Carrots - 1 kilogram.
• Tomato paste - 150 grams.
• Bulb onions - 200 grams.
• Garlic - 2 cloves.
• Dill - 1 bunch.
• Peppercorns - 5 pieces.
• Mustard - 1 tablespoon
• Vinegar 70% - 0.5 teaspoon.
• Vegetable oil - 50 milliliters.

Cooking steps:

1. Process vegetables: remove the stalk and seeds from the pepper, peel the carrots and onions, rinse from dirt and dust.
2. Cut the carrots into thin strips, fry them together with the onions over medium heat.
3. Stuff the peppers with vegetables, after adding spices to them as desired.
4. Gently place the finished products in a deep saucepan or cauldron.
5. Prepare the marinade: mix tomato paste with 1 liter of water, add dill, garlic and mustard. Pour the marinade over the peppers stuffed with carrots and onions, and then put on fire. Simmer for 20-25 minutes over low heat.
6. While the vegetables are cooking, you need to sterilize the glassware.
7. Put the finished product in a jar. Add vinegar and spices to the sauce that was used to stew stuffed peppers and carrots. Pour the marinade over the salting so that the liquid fills all the voids.
8. Tighten the jars with an iron lid and leave to cool completely.

Making a delicious marinade

• To make the bell peppers stuffed with carrots tasty even after long storage, use tomato paste. If you prefer a more natural product, then instead of store-bought blanks, you can prepare a delicious homemade sauce... To do this, choose a sweet tomato, blanch the berries, remove the skin, pass through a sieve or grind with a blender.
• Incorporate mayonnaise into your winter carrot-stuffed pepper recipe. Just add a few spoons egg sauce during extinguishing. By keeping the pickle cool, you can be sure your peppercorns won't go bad.
• A real marinade is prepared with aromatic spices. Use not only the usual dill and black pepper, but also nutmeg, ground coriander, a little cinnamon or cloves.

Stuff the peppers with rice and carrots

Prepare peppers stuffed with rice and carrots for the winter. This recipe is especially loved by children, because the pepper remains bright and fragrant after long-term storage.

Ingredients:

• Medium sweet peppers - 10 pieces.
• Rice - 1 cup (200 grams).
• Carrots - 1/2 kilogram.
• Tomatoes - 1 kilogram.
• Onion - 3 pieces of medium size.
• Vegetable oil - 100 milliliters.
• Spices - on your own.

Cooking steps:

1. Process and chop the vegetables in the same way as described in the recipes above.
2. Blanch the tomatoes: put the berries in a bowl, cover with boiling water for 3 minutes, remove the skin.
3. Boil the rice until tender and let it cool.
4. Fry onions and carrots until golden brown. Combine the filling with the rice and stir well.
5. Stuff the peppers with cooked rice, after adding spices to it.
6. Grind the tomatoes in a blender until puree.
7. Place the peppercorns in a deep saucepan and top with freshly prepared tomato sauce. Simmer for 15-20 minutes over medium heat.
8. Ram stuffed vegetable into a jar, pour over the sauce and preserve.

How to preserve correctly

In order for your canned product to stand all winter and not spoil, you must follow useful tips from professional chefs. First, the sterilization of the jar must be carried out under the influence of high temperatures. You can douse the dishes with boiling water, put them in a steam bath, or douse them with hot heat in an oven. It does not matter which sterilization method you choose, make sure that there are no chips or cracks on the dishes. Secondly, use only new lids, but they also need to be heat treated. As a rule, they are simply poured with boiling water for a few minutes before rolling up the jar. Thirdly, the jar with salting must be carefully turned over and make sure that the lid is tightly "sits" on the neck and the marinade does not leak from anywhere. Store the jars upside down for several days, after wrapping them in a towel. All of these methods will help preserve your salting for a long time and prevent early fermentation.

How much different recipes stuffed peppers, fillings for every taste: meat, vegetables, cheese, with rice ... You can't count all of them. And here's another recipe for the piggy bank: in the midst of ripening peppers and other vegetables, try making peppers stuffed with carrots. Such a pepper is not prepared for long and is not difficult, and the taste is surprisingly self-sufficient, and the dish can become both independent and tasty addition for meat.

The dish can be made vegan by eliminating cheese or substituting tofu for it.

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, put the carrots and lightly fry (sauté) over medium heat for a few minutes, stirring occasionally. Once the carrots have softened a little, add salt, pepper, paprika, coriander and a finely chopped garlic clove.

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 the preparation of the carrot filling, we will begin to prepare the base for the sauce in which the stuffed peppers will be stewed: finely chop the onions, the second clove of garlic and tomatoes. If desired, you can first remove the skin from the tomatoes.

Put a pan suitable for stewing peppers over medium heat, heat 1 tbsp in it. vegetable oil, put the chopped onions and fry it a little until translucent and light blush, 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, lay out the chopped tomatoes, 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 the 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 form "boats", remove the seeds and salt each half a little.

Fill the pepper halves with the carrot filling, slightly thickening it.

Then put the stuffed peppers in a low-boiling tomato sauce, cover the pan with a lid and leave the dish to simmer for 25-30 minutes.

And grated cheese.

Cover the pan with the lid again and simmer the peppers for a few more minutes until the cheese is melted.

Serve hot peppers stuffed with carrots. Serve on portioned plates with tomato sauce, lightly sprinkle with fresh herbs.

Bon Appetit!

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 many guests gathered at Lida's grandmother, she cooked this primordially Ukrainian dish in a giant cast-iron pan - in the oven, which her great-grandfather had laid down. Pasha and I (my dear grandmother) came to this heavenly place every summer and stayed with Lida for two or three weeks in a row. 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 too generous in praise (I know from myself), admired these stuffed peppers every time. Well, they were really great ...

Yes, I almost forgot, the peppers in the garden behind Lida's hut grew such that one of them was enough to feed an adult, and even his peasant could not overcome a couple. When I say "farm man", I mean local sexually mature males, who here reached almost two meters in height with a weight of seven to eight pounds. For clarity, I will tell you one more thing: in the palm of Valentin, the nephew of Lida's grandmother, my priest was completely placed, and then I was already ten years old. Where this breed came from here, I have not the slightest idea (our city relatives on the grandmother's side were smaller). We still call them “khutorskie”. I haven't been there for a long time, for a very long time ...

The homeland of pepper is considered to be the land on which modern Peru is located, where it was cultivated long before Columbus appeared in America.

It was the Europeans who gave the name to the pepper. 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 pepper belong to a type of plant called "Piper nigrum". They have no, even remote, relation to our peppers. Sweet and hot peppers belong to the genus "Capsicum", which includes almost all known peppers except Tabasco and Habanero.

As far as I know, we have in the south Bell pepper began to grow around the eighteenth and nineteenth centuries, and he came here from Bulgaria. Pepper very quickly took root in this part of Ukraine: this rather capricious plant liked the fertile black soil and mild local climate.

Stuffed peppers have taken their rightful place in European cuisine by the middle of the nineteenth century. Each 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 with spices. In Mexico "chili rellenos" - Poblano pepper, stuffed with meat grilled and cheese. In Denmark, "fieldte peberfruter" is a sweet pepper with bulgur, mushrooms and kale. In Tunisia, "mahshi", in which the pepper filling consists of chopped 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 further, but I'm afraid to tire you ...

(for 4 servings)

Pepper Ingredients:

• 8 medium sweet peppers (cut off the top and reserve the tops, remove the seeds and inner septa)
• 2 large carrots(peel and grate 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 of garlic (peel and finely chop)
• One tablespoon each of chopped parsley leaves, basil, cilantro, and dill
• 1 teaspoon dried thyme
• 1/2 teaspoon dried chili
• 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:

1. 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 shape (ceramic or metal).
2. In a skillet with high sides in vegetable oil, fry the onions, carrots and mushrooms. When the vegetables are browned, add garlic, herbs, thyme and turn off the heat.
3. We heat the oven to 200 degrees.
4. Stuffing the peppers minced vegetables and put in a mold with sauce.
5. 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.

This year the dacha has had an excellent harvest of bell pepper. You can't imagine that I just didn't cook with it, and how many times I stuffed it with various fillings. However, despite all my efforts, bell pepper was still in abundance. It was then that I decided to roll it up for the winter. Calling my mother and asking her for the recipe for bell pepper for the winter, I immediately set about blocking it. My husband and child helped me in this process, therefore, we coped with everything very quickly.
Due to the fact that I am terribly curious, I have left some ready-made pepper for testing. You know, this twist came out, as they often say "lick your fingers." I never thought that such a deliciousness could be made from pepper. I can say with confidence that this recipe should be in the notes of every housewife, as he deserves it.

Ingredients for making pepper with carrots for the winter:

• - 3 kilograms of pepper,
• - 2-3 large carrots,
• - a couple of cloves of garlic (if you like everything spicy, then feel free to add the head),
• - 3 bay leaves

Brine:

• - ¾ glass of vinegar 9%,
• — ¾ glasses of sugar,
• - liter of filtered water,
• - ¾ glass of refined sunflower oil,
• - 60 grams of edible salt,
• - a few peas of black pepper.

The recipe for bell peppers with carrots for the winter.

1. The first step is to wash the bell pepper.

2. Then peel it and cut into arbitrary pieces.
Carrots need to be peeled, grated on the side with large holes.

3. Peel the bell pepper from the stalk and seeds, rinse, cut into several parts.

4. Cut the garlic into several pieces, just break the bay leaf with your hands.

5. Pour the specified amount of water and vegetable oil into a saucepan.

6. Then put the pepper in it. It is also necessary to immediately add sugar, salt, black pepper, bay leaf, garlic.

7. When everything boils well, you can safely add carrots and reduce heat. Cook vegetables for no more than 10 minutes, otherwise their appearance will be lost.
At the end, you should put the pepper and carrots in jars.

8. Banks must be tightly sealed with sterilized lids.

Here is such a beautiful and very tasty Bulgarian pepper with carrots. Bon appetit and warm winter for you!

Step 1: prepare rice.

Pour the rice into a sieve and rinse thoroughly under a running warm water until it becomes transparent. Next, we move the cereal into a small cauldron and completely fill it with ordinary cold liquid from the tap so that it covers the component with about two fingers.

We put the container on medium heat and cover with a lid. When the contents of the pan boil, tighten the burner to the maximum and boil the rice until half cooked. It takes me about 7-10 minutes... At the end, turn off the burner, take the container with the help of kitchen potholders and transfer the boiled cereal back to the sieve.
We again rinse the component under the flow cold water and leave it aside so that excess liquid is drained from it. This will prevent the rice from sticking together.

Step 2: prepare the bell pepper.

Rinse the bell peppers thoroughly under running warm water and put them on a cutting board. Using a knife, remove the tails and seeds. Attention: we try to make neat cuts around the stalks so as not to break appearance vegetables. We transfer the prepared components into a deep bowl.

Step 3: prepare the onions.

Using a knife, peel the onion from the husk and then thoroughly rinse it under running warm water. Put the component on a cutting board and finely chop into cubes. Attention: Pour 2.5 onions into a small bowl, and move the remaining pieces into a free plate and leave them aside for a while (they will be useful to us for frying).

Step 4: prepare the carrots.

Using a vegetable cutter, we peel the carrots and then thoroughly rinse them under running warm water to remove the remnants of earth and other dirt. We spread the vegetable on a cutting board and chop it on a coarse grater. At the end, pour the shavings into a free small bowl and start preparing the filling for the pepper.

Step 5: prepare the pepper filling.

Pour a small amount of vegetable oil into one pan and put on medium heat. When the contents of the container are well warmed up, put the chopped onions that were in a small bowl here. Stirring from time to time with a wooden spatula, fry the component until transparent.
Next, pour the carrot shavings here and continue to prepare the filling. Attention: if necessary, add a little oil to the pan and do not forget to stir everything with the improvised inventory so that the components do not burn. We fry vegetables for 10-15 minutes.

Finally, add semi-cooked rice here and salt to taste. After mixing everything again, turn off the burner and slightly cool the filling.

Step 6: prepare the roast for the dish.

Pour some vegetable oil into another pan and put it on medium heat too. When it is well heated, pour the remaining chopped onion here. Stirring occasionally with a wooden spatula, fry the component until light golden brown, and then turn off the burner. Important: do not forget to put the pan aside so that it cools down slowly.

Step 7: prepare the tomatoes.

We wash the tomatoes well under warm liquid from the tap and put them in a clean deep bowl. Pour vegetables completely with hot water and leave to blanch for 5-7 minutes.
After that, carefully drain the liquid, and transfer the components from the container to the cutting board. Using a knife, peel the tomatoes and remove the stalks.

Now, using a meat grinder with a fine grid or a blender, grind the vegetables to the state of tomato puree. Important: when using the last inventory, chop the tomatoes at high speed.

Step 8: prepare the greens.

We wash the parsley with dill well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens, and then pour them into a free saucer.

Step 9: prepare the peppers stuffed with carrots.

Using a teaspoon, we spread the carrot filling into the bell pepper, trying to tamp it well (then it will not fall out into the pan during cooking). We fill vegetables almost to the top. Now put all the peppers in a large heavy-bottomed saucepan and fill with fresh tomato paste.
We put the container on medium heat and cover with a lid. When the contents of the pan boil, tighten the burner to the maximum and simmer the dish for 1 hour.
Then pour salt here to taste and add the onion frying. We continue to cook stuffed peppers another 15 minutes.

At the end, pour finely chopped parsley and dill into a saucepan, turn off the burner and leave the dish aside for 1.5-2 hours... Let the pepper soak in the aromas of fresh herbs.

Step 10: Serve the peppers stuffed with carrots.

When the pepper stuffed with carrots is infused, put it with a tablespoon on a special plate, do not forget to pour the liquid in which it was prepared, and serve it to dining table along with slices of bread. Though the dish goes without meat, it turns out to be very tasty and satisfying!
Enjoy your meal!

Before serving, the stuffed peppers can be sprinkled with sour cream and other sauces of your choice;

To prevent the dish from burning at the base during the stewing process, try to choose a container with a Teflon coating;

If you or your household is often worried about heartburn, then reduce the number of tomatoes. up to 3-4 pieces medium and, of course, after chopping, dilute the tomato paste with clean cool water.