How to cook peppers stuffed with vegetables. Peppers stuffed with vegetables: vegetarian recipe Bulgarian stuffed with vegetables

Here are recipes for bell peppers stuffed with vegetables, which can be used for everyday or holiday menus, as well as for winter preparations. Choose one of several filling options and use a convenient type of heat treatment. Choose the appropriate sauce and serving method.

Five of the most nutritious recipes for bell peppers with vegetables:

Peppers can be of any variety, long or flat. It is kept in boiling water and baked in the oven. After this, the skin will become soft and pliable and will not burst during the stuffing process.

The filling is prepared from any vegetables, to taste. It definitely contains sautéed onions and carrots. The following ingredients are added:

• cabbage;
• tomatoes;
• eggplant;
• rice is round, long, brown;
• mushrooms;
• greens - dill, parsley.

Most often, recipes for peppers stuffed with vegetables use the following ingredients:

The basic steps for preparing vegetable stuffed peppers are as follows.

1. Wash the pepper, cut off the tails, remove the seeds.
2. Pour boiling water over and leave for a few minutes, or bake in the oven until lightly browned.
3. Prepare minced meat from sautéed vegetables.
4. Stuff the cooled peppers with minced meat.
5. Place in a saucepan, add sauce and simmer.

The dish can be served hot or cold. Peppers with vegetables are good with tomato, sour cream, sour cream-mustard, sour cream-tomato sauces.

Every culinary recipe has its own cooking secrets. And this one is no exception:

• greens in the filling give a special, richer taste to the dish;
• the minced meat must be packed fairly tightly;
• instead of stewing, sometimes they use baking in the oven at a temperature of about 200 degrees;
• Sterilization is required for canning and its time cannot be reduced.

For the vegetable filling we need cabbage, carrots and onions. We will peel these vegetables (just remove the top leaves from the cabbage), then cut them into cubes.

Fry the vegetables in vegetable oil until half cooked, so that later you can simmer them together with the pepper. During the frying process, lightly salt the filling and add a little ground pepper.

Let's clean the sweet bell pepper - cut off the tails and remove all the internal seeds and membranes with a knife.

Fill the peeled peppers with vegetable filling. If you don’t like cabbage, then replace it with any other vegetable: zucchini, celery or potatoes.

Let's divorce tomato paste water and add the resulting sauce stuffed peppers. For 2 tables. l. We use about 1.5-2 glasses of water. If you don't have tomato paste, use tomato juice, but do not dilute it with water.

Simmer the pepper under a closed lid for 30-35 minutes until fully cooked; you can add a couple of pinches of sugar to the sauce so that it is not sour.

The most delicious stuffed pepper with vegetables is ready, and we immediately rush to serve it. Bon Appetite!

Stuffed bell peppers are favorite dish many Russians, as it is not only very tasty, but also satisfying. Many people are accustomed to thinking that peppers can only be stuffed meat products, however this is not the case. Very tasty, and most importantly, healthy dishes can be obtained from peppers stuffed with various vegetables.

Recipe for peppers stuffed with vegetables

How to cook peppers stuffed with vegetables:

• First you need to prepare the pepper itself: the stalk is removed, the seeds and veins are removed from the inside. Then you need to boil water, remove it from the heat, and then put the peeled pepper in this water for 5-10 minutes, in which case it will become soft and plastic;
• eggplants need to be peeled, cut into small cubes and put them in a separate bowl;
• the carrots also need to be peeled, rinsed in water, allowed to dry, and then rubbed on coarse grater. After this, the carrots must be fried in a frying pan until golden brown, after which they must also be placed in a separate bowl;
• the onion needs to be peeled, cut into cubes and fried in the same frying pan where the carrots were fried. After frying, remove the onion to a separate plate;
• Now you need to prepare the tomatoes. Some of the tomatoes (about 3 pieces) will be used for gravy: keep in boiling water, remove the skin and grate until it becomes tomato juice with pulp. Remaining fresh tomatoes cut into small cubes;
• You also need to chop the garlic, it will be useful for gravy;
• chop the parsley;
• preparing the filling: first place the eggplants in a heated frying pan and simmer them for 5 minutes. Then add the diced tomatoes and simmer for another 15 minutes. As a result, all the excess liquid should evaporate, after which we add the already fried carrots and onions and simmer again for 5 minutes. Ready minced vegetables must be salted and peppered;
• the pepper must be stuffed with the prepared vegetable mixture, put everything in a deep saucepan, add water, then tomato sauce, and put a few bay leaves on top;
• First, the liquid in the pan should come to a boil, then the pepper should be simmered for 15 minutes over low heat, after which you should sprinkle the herbs and garlic on top, and let the dish stand for another 20 minutes.

Stuffed peppers are considered ready if a fork pierces them easily.

Stuffed with vegetables and rice

To make stuffed bell peppers more filling, vegetable filling you can add rice. Otherwise you will need the following products:

Approximate cooking time is 1 hour 30 minutes. The calorie content of such a dish will be about 153 kcal per 100 grams.

Cooking:

• First of all, you need to boil the rice until completely cooked;
• tomatoes must be peeled and grinded in a meat grinder (you can also use a blender or a regular grater);
• then chop the cabbage into strips, throw it into a heated frying pan and simmer until tender;
• In the same way, it is necessary to stew the carrots, previously grated on a coarse grater;
• two bell peppers must be cut into thin strips and also stewed in a separate frying pan;
• three ready vegetable ingredient you need to mix together, add cooked rice to them, salt and pepper to taste;
• Now you need to stuff the pepper, previously cleared of seeds, with the resulting minced vegetables, place it in a pan (you need to add a little to the bottom of the pan vegetable oil), then fill it with twisted tomatoes;
• Cover the pan with a lid and place in a preheated oven for 50 minutes.

This dish is perfect for people on a diet or fasting.

Bell peppers with vegetables and mushrooms

You can add mushrooms to the filling, then the dish will turn out even more satisfying. Required ingredients:

Cooking time – 1 hour 20 minutes. 100 grams of such a dish will contain about 110 kcal.

Step-by-step preparation of the dish:

• first you need to prepare the filling: cut the onions and mushrooms into cubes, grate the carrots on a coarse grater;
• carrots and onions must be fried in a frying pan for about 5 minutes;
• then pour the mushrooms into the pan and simmer everything again for about 5 minutes, then cool the future filling;
• boil rice;
• chop the greens;
• mix all the ingredients in a separate bowl, and the filling can be considered ready;
• Now you need to prepare the peppers for the filling: they need to be peeled and kept in boiling water for several minutes;
• each pepper must be stuffed with a vegetable mixture and placed in a pan;
• Now you can prepare the filling: dilute the tomato paste in a liter of boiling water, then pour it into the pan with the peppers.

The dish must be cooked for at least 40 minutes.

Recipe for cooking a dish with tomato sauce in a slow cooker

It will be very convenient to cook stuffed peppers in a slow cooker in the “Baking” mode. To prepare this dish you will need the following:

This pepper will take 1 hour and 30 minutes to cook. The calorie content of the dish is 150-180 kcal per 100 g.

Recipe for stuffed peppers with vegetables in tomato sauce in a slow cooker step by step:

• Peel the tomatoes and grind them to a paste with pulp; you can simply chop them finely;
• pour the prepared tomato mass into a bowl with onions, add salt and simmer until thick and pour into a separate bowl;
• Now you need to cook the rest of the vegetables in the multicooker: cut the onion into cubes, grate the carrots, fry all this in the multicooker bowl in the “Baking” mode (about 10 minutes), then pour in the tomato paste and simmer for another 5 minutes;
• Rinse the rice well, put it in a bowl, add chopped tomatoes, herbs, ground pepper to taste, mix all the ingredients;
• each pepper must be stuffed with the resulting mass, placed in a slow cooker and poured with the prepared tomato sauce;
• Vegetables must be stewed in the same mode (“Baking”) for one hour.

This recipe can successfully replace the usual pepper stuffed with meat.

Peppers in the oven with cheese and vegetable filling

You can prepare delicious peppers stuffed with vegetables and adding cheese. For this dish you will need the following products:

The preparation time for this dish will take about an hour. In terms of calorie content, 100 grams of the dish will contain 255 kcal.

Cooking:

Tips for cooking peppers with vegetables:

• To prevent the peppers from breaking while filling with the filling, they must first be kept in boiling water (preferably whole, and only then peeled);
• if the dish contains eggplants, it is better to peel them, then the taste of the whole dish will be more delicate;
• When preparing tomato sauce, in addition to salt, you can add just a little sugar to it, then it will taste more rich and appetizing.

Bon appetit!

Stuffed vegetables amazingly combine the best taste, nutritional and aesthetic culinary properties. This is especially true for stuffed peppers. Under the modest name "carrot stuffed peppers", vegetarian stuffed peppers was even among the favorites budget recipes our grandmothers. But time does not stand still, and this also applies to cooking. Cooking methods are changing, fillings are being improved. If, afraid of the apparent complexity of the recipe, you have not yet prepared it the healthiest dish in your kitchen, be sure to make it using our simple recipe.

Recipe for oven-baked peppers stuffed with vegetables

It will take no more than an hour to prepare five servings of stuffed peppers (if the vegetables are large, each pepper is equivalent to a serving). Moreover, only half of this time will need to be spent chopping vegetables and preparing the filling. Once the peppers stuffed with mushroom mixture are in the oven, you can devote yourself to any other activity until the rich aroma of the finished dish reminds you to look into the oven.

For kitchen utensils you will need: knife, cutting board, frying pan and baking sheet or baking dish.

Ingredients

When choosing sweet peppers for stuffing, you should pay attention not only to freshness, lack of spoilage, degree of ripeness, but also to the shape of the vegetable. Cooks consider varieties whose shape is close to cubic (Gift of Moldova, Golden Miracle, Californian Miracle) or spherical (Golden Rain) to be the most convenient and suitable for stuffing. But also varieties of oblong shape, quite wide at the base, are quite suitable (Topolin, Bogatyr, Atlant, Red Shovel).

Since in this recipe Bulgarian pepper stuffed with vegetables, champignons make up the majority of the filling and significantly affect the taste of the dish as a whole; when choosing mushrooms, you should pay attention to their freshness. Darkened champignons with crumbling plates and watery legs should not be taken.

Step-by-step preparation of delicious peppers stuffed with vegetables in the oven

Recipe video

A short and succinct video perfectly illustrates the entire process of preparing stuffed peppers according to this Lenten recipe. After looking through it, you will see how delicious it looks. ready dish, and you will see a wonderful presentation option.

It doesn’t hurt to note here that there is another way to prepare peppers for stuffing, different from the one demonstrated in the video. Instead of cutting off the caps and tails of vegetables crosswise when peeling, you can cut them lengthwise, and then core them and stuff them. Then we will get boats that look no less attractive than whole peppers stuffed.

Since in this recipe the peppers stuffed with vegetables are baked and not stewed, there will be no gravy for serving; instead, you can garnish it with herbs and rice, or porridge from other cereals at your discretion. You can also serve it as an independent dish for a light but nutritious dinner.

Other preparation options and additions

Recipes for stuffed peppers can be divided into those that use some type of meat and lean ones. In the latter, the original addition is often cheese. Soft varieties are placed in the filling itself, hard ones are rubbed and sprinkled during baking.

For satiety in Lenten recipes Cooks often add rice, buckwheat and other cereals. But if mushrooms or eggplants are used in the filling for stuffed peppers, such a recipe, most often, does not involve additives in the form of cereals. Both mushrooms and eggplants are quite capable of satiating on their own.

Even experienced cooks can do it. Among the quick and budget recipes for such preparations, one can note peppers stuffed with vegetables and cabbage. Those who have cooked note the original taste of the preparation, prepared for future use, according to the recipe.

For those who prefer meat filling It's worth trying to cook.

Many vegetables are suitable for stuffing. If the recipe for stuffed peppers was a success and you liked the dish, you should try to cook stuffed zucchini or eggplants. They turn out very tasty and tender.

Greetings, dear readers. Stuffed peppers with winter vegetables are not only a winter snack, but also a good option to preserve vegetables with all their vitamins for the winter.

Vegetable harvesting continues until late autumn; of course, everyone has to work hard. The question often arises, how to preserve a good harvest of bell peppers and sweet peppers. One option is to stuff it and roll it into jars. It turns out to be a good homemade semi-finished product, with preserved vitamins.

Pepper is a rather unique vegetable. It is rich not only in vitamins, useful substances, brightly colored, it is also juicy, crispy, and always brings variety to the table. It can be eaten not only raw, but also in any other form.

Of course keep it fresh sweet pepper It’s hard all winter only if you freeze. But freezing is not always possible, so the most common type of preservation for the winter is: stuffed peppers with vegetables for the winter in jars.

Today we'll talk about the most interesting recipes, and how to freeze it for the winter. But first, let's talk about some of the tricks of our housewives. They help you get high-quality and tasty stuffed peppers with vegetables for the winter.

• The most ideal option is pick peppers exactly on the day of harvesting. If this is not possible, then you need to choose the freshest and meatiest ones. If you buy them, then carefully select each fruit.
• Best for stuffing red peppers are suitable. They are meatier and juicier. Although there are different varieties, there are also green ones that are very juicy.
• When choosing pepper, pay attention to sizes and varieties. You need to choose medium, meaty ones that will go well into the jar. And it’s best to pickle multi-colored ones, but of the same variety in a jar. This way they will marinate evenly.
• All peppers must be no visible damage.
• Peppers and other vegetables must be thoroughly washed, cleaned and dried. This will prevent the vegetables from being watery. Be sure to dry it.

Well, there are a lot of recipes for stuffed peppers for the winter. I advise you to choose several recipes and prepare them for the winter.

In order not to repeat myself in each recipe below, I will describe how to prepare vegetables:

Stuff the peppers with cabbage.

Everyone in our family loves cabbage, so we always do something with cabbage for the winter. One option is stuffed peppers with vegetables for the winter, in this case the vegetable is cabbage. This type of preparation is perfect as an appetizer or as a side dish. Can be prepared quickly and effortlessly delicious lunch for the family.

And so let's get started we will need:

1. 1 kg of sweet bell pepper;
2. 1 head of cabbage (not large);
3. 1-2 carrots.

For the marinade:

1. 1 liter of water;
2. 150 ml vinegar;
3. 200 gr. Sahara;
4. 100 ml sunflower oil;
5. 2 tablespoons salt.

Step 1.

At first preparing pepper, as described above. While the pepper is drying, prepare the cabbage.

Step 2.

Wash and peel the cabbage and carrots. In this recipe, it is best to cut them into a thin salt shaker. But it’s ideal if you grate them for Korean carrots. This way the taste is better preserved and the appearance becomes better.

Mix carrots and cabbage.

Step 3.

Now carefully without damaging pepper, fill its cavity with a mixture of carrots and cabbage. You need to stuff it tightly without damaging the pepper. Place the stuffed peppers on its side in a saucepan.

Step 4.

Now preparing the marinade. In another pan, mix all the ingredients: water, salt, sugar, vinegar and sunflower oil. We put it on the stove, on fire. When it boils, turn off the stove and pour it into the pan with vegetables.

Now remove the pan for 2 days under pressure in a dark and cool place.

Step 5.

After 2 days, transfer stuffed peppers into sterilized jars, tightly and fill with brine. Now we put jars in a pan with water, sterilize. The jars need to boil for 15 minutes. After that roll up the lids, turn the jars over onto their lids and wrap them in a warm blanket. After cooling, put it away for storage.

Stuffed peppers "Globus" - nostalgia for Soviet times.

One day my grandmother came to visit us and for lunch we opened a jar of stuffed peppers. Everything is as usual. But our grandmother was delighted with our peppers and said that the taste was very familiar, from Soviet times.

Well then we scoured the Internet and it turned out that this was a recipe for stuffed store-bought imported peppers that were sold in Soviet era. So for those who want to remember or just try stuffed peppers with vegetables for the winter according to Soviet times, try it, lick your fingers.

We don’t have exact proportions; we make them in large, rather large quantities. Therefore, the recipe is described in parts.

Ingredients:

1. sweet bell pepper;
2. 8 parts carrots;
3. 1 part onion;
4. 1 part parsnip;
5. vegetable oil;
6. green;
7. salt.

For 1 liter of sauce:

1. tomato sauce(1 liter);
2. 50 gr. Sahara;
3. 30 gr. salt;
4. ground pepper (you can use a mixture of different peppers, all to taste).

Step 1.

Peel the peppers, rinse and blanch in boiling water for 3-4 minutes. While it's drying, we move on.

Step 2.

Peel the carrots and grate them. Now cut the onion into rings. Now we need to be separated from each other fry carrots and onions over low heat in vegetable oil.

Now let them cool and then mix everything. Add herbs and salt. For 1 kg of mixture, a handful of finely chopped greens and about 2 teaspoons of salt. Mix everything thoroughly.

Step 3.

Now stuffing peppers. Tightly, but very carefully so as not to break the pepper.

Step 4.

Now in a different container make the sauce. Mix tomato sauce, salt and sugar, and season to taste with ground pepper (we use a mixture). Mix everything thoroughly.

Step 5.

Place peppers in sterilized jars and fill with sauce. Now set it to boil. For 0.5 liter cans - boil for 70 minutes. For 1 liter jars, boil for an hour and 20 minutes.

Then we roll it up and cover it with a warm blanket. After cooling, put it away for storage.

Honey stuffed peppers for the winter.

Stuffed peppers with vegetables for the winter are a common thing, but you can also add honey to the vegetables. The taste is simple... In short, jars of such peppers are gone even before the snow falls)))) Garlic marinade, sweet and sour filling, simply awesome stuffed peppers. Be sure to try this recipe.

If possible, it is best to take Linden honey from acacia. It has the best pronounced taste and color.

Ingredients:

1. bell pepper - 12-15 pieces;
2. 2 heads of garlic (large);
3. 600 gr. cabbage;
4. 300 gr. carrots;
5. 1 liter of water;
6. 200 - 250 gr. Sahara;
7. 20 g salt
8. 20 ml vinegar 9%;
9. 0.5 teaspoon of honey (put in each pod).

Step 1.

Blanch the pepper and dry it.

Step 2.

Finely chop the cabbage. Grate the carrots, add salt and crush.

Step 3.

Garlic needs to be cut into rings.

Step 4.

Filling the pepper. 0.5 teaspoon of honey, a couple of garlic rings and fill the rest with a mixture of cabbage and carrots. And immediately fill the jars tightly. We take liter jars.

Step 5.

Now cook the brine. Mix all ingredients: water, sugar, salt and vinegar. Bring to a boil and cook for 2-3 minutes. Now pour the brine into sterilized jars to the top.

Step 6.

Sterilize for 35 minutes. Then we roll it up and everything is as usual.

The brine becomes cloudy over time. This is fine. These jars will last all year in a cool, dark place.

Stuff with eggplants in tomato juice.

Now we will look at stuffed peppers with vegetables for the winter, where the vegetable will be eggplant in tomato juice. It is better to choose the ratio of vegetables yourself. We will need:

1. bell pepper;
2. 400 g sugar;
3. approximately 200 gr. salt;
4. 70% vinegar essence;
5. lemon juice (squeezed from 1 lemon);
6. a few peas of allspice;
7. 1.5 liters of water;
8. 1.5 liters of tomato juice;
9. bay leaf;
10. garlic and parsley.

Step 1.

Cook the peppers and leave them to dry.

Step 2.

You need to prepare marinade No. 1. To do this, mix 1.5 liters of water, 200 g. sugar, 100 grams of salt and 2 teaspoons of vinegar essence. Stir well.

Step 3.

Mix 1.5 liters of tomato juice, salt, sugar, 3 bay leaves, about 5 allspice peas, 1.5 teaspoons of vinegar essence. Stir well. This is marinade number 2.

Step 4.

Eggplant cubes mode. But not too small.

Step 5.

Bring Marinade No. 1 to a boil. Place all the peppers in the boiling marinade for 1-2 minutes. Then we take it out and cool it.

Meanwhile, add the chopped eggplant and boil for 6 minutes. Then we transfer it to the drushlak.

Step 6.

Chop the garlic and parsley and add to the eggplants. Mix. Fill the peppers with this mixture and place them in sterilized jars.

Step 7

Now put marinade No. 2 on the fire and bring to a boil. After that, we fill the jars with it.

Step 8

Now put the jars in a saucepan with water, cover with lids and boil for 15-20 minutes. Then we roll up the jars and everything is as usual.

Peppers stuffed with carrots.

We continue the theme of stuffed peppers with vegetables for the winter. Now we will make it not only tasty, but also beautiful. Carrots add brightness to a dish with stuffed peppers.

We will need:

1. 1.5 - 2 kg of bell pepper;
2. 1 kg carrots;
3. 1 kg of onions;
4. 1 tablespoon vinegar essence 70% (if using a 2-liter jar);
5. 10 tablespoons of salt;
6. 8 tablespoons sugar;
7. 1 teaspoon black peppercorns;
8. 3 buds of cloves;
9. 0.5 teaspoon of black allspice;
10. 3 bay leaves;
11. 3 - 3.5 liters of homemade tomato juice.

Step 1.

Prepare the pepper and dry it.

Step 2.

Meanwhile make homemade tomato juice. To do this, wash the tomatoes well, chop them and grind them through a sieve. Boil the juice and cook for 20 minutes. We remove the foam. Now season the juice with all the spices except the bay leaf.

Step 3.

Chop the onions and carrots and fry separately by adding a bay leaf. Then mix everything, remove the bay leaf and cool.

Step 4.

Fill the pepper with vegetables. Place in a large saucepan cook for 5-7 minutes.

Step 5.

Now boil the juice again, extract the spices and pour through a sieve into the jars, leaving a little space. Now pour the essence on top and roll up the lids. Now we cover the jars with a warm blanket and after cooling, put them away for storage.

Stuffed peppers with apples and cinnamon.

Another unusual recipe. Although we prepare stuffed peppers with vegetables for the winter, we couldn’t pass up the apples. We like it very much. The taste is sweet and spicy. Fits well festive table. It is better to make such preparations in small jars.

Ingredients:

1. 5 pieces each of red and yellow bell peppers;
2. 1 kg of white, sour apples.

For the marinade you need:

1. 0.8 liters of water;
2. 1 teaspoon ground cinnamon;
3. 2 tablespoons sugar;
4. 1.5 tablespoons salt;
5. 250 ml vinegar 6%.

Step 1.

We prepare the pepper, do everything as usual and dry it.

Step 2.

Cut the apples into quarters. If they are large, you can cut them into more pieces. It doesn’t take long to blanch them. Then we put it in the pepper. And immediately fill the sterilized jars.

Step 3.

We make the marinade, combine the ingredients, boil and pour in the vinegar.

Step 4.

Fill the jars with marinade and sterilize for 15 minutes.

Step 5.

Now we roll up the jars and everything else as usual.

So it turned out to be stuffed peppers with vegetables for the winter, only instead of vegetables inside there is one outside and sweet filling inside.

Delicious frozen stuffed peppers for the winter.

Stuffed peppers with vegetables for the winter can not only be pickled, but also frozen. Good option. There are two ways to freeze: you can cook the stuffed peppers as usual and then freeze, or you can freeze all the ingredients separately.

When we freeze all the ingredients separately, you can easily use them to make other dishes, combine various vegetables, and so on. Let's look at both options with an example.

Option 1.

• Freeze the stuffed peppers whole. In principle, any version of stuffed peppers can be frozen.
• There is no need to cook vegetables in advance. But, for example, if you want to prepare a stuffing of minced meat with rice, then the rice needs to be boiled in advance. Then mix with minced meat, finely chopped onion, salt and pepper. And just compact the peppers.
• Putting peppers are better in bags in the freezer. But not much, they can’t touch each other. If they are frozen together, it will be difficult to separate them before cooking.
• There is no need to defrost them before cooking. You need to remove it from the freezer and place it in a heated frying pan. After frying on all sides, you can simply simmer in the sauce and serve.

Option 2.

• Peppers, carrots, cabbage and eggplants can be frozen individually. There is no need to boil them.
• Be sure to process all vegetables before freezing. Frozen or after defrosting, they cannot be processed.
• Eggplants can be frozen in slices. And after defrosting, they can be fried. But you won’t get a golden crust. It’s better to fry it in advance and wrap it in tubes. Before freezing, it is necessary to wet the fat with napkins. Then freeze.
• Cabbage, onions and carrots are finely chopped or grated. If you planned to fry, it is better to do it before freezing. And the fat needs to be removed with napkins or paper towels.
• It is better to freeze each vegetable in separate containers or bags. You can combine them in different ways before cooking.

Unlike pickled peppers, frozen semi-finished products cook faster.

Well, we figured out how to prepare stuffed peppers with vegetables for the winter using various recipes. Share your impressions in the comments, write reviews on social networks. Bon appetit everyone, see you again.