This combination gives the dish not only aroma, but also a rich taste. This preservation perfectly complements potatoes or meatballs. Pepper, stuffed with vegetables, used as an appetizer for the festive table.

Peppers with cabbage and carrots

Many people love this recipe. It turns out very tasty cabbage and carrots. For the winter it is rolled up with pleasure. For cooking you will need:

  • Sweet pepper - 2 kg.
  • Cabbage - 1 small head.
  • Garlic - 10 cloves.
  • Parsley - 1 small bunch.
  • Black pepper (peas) - 5 pcs.
  • Carrots - 200 grams.

Ingredients needed for the marinade:

  • Vinegar - 150 g.
  • Vegetable oil - 0.5 cups.
  • Salt - 25 g.
  • Water - 1 liter.
  • Sugar - 200 grams.

Marinade is designed for 4 liters. If you want to make a double portion, then take the ingredients twice as much. To make pepper stuffed with cabbage and carrots, for the winter, first prepare the vegetables and marinade.

Shred the cabbage. Grate carrots on a coarse grater. Mix the vegetables, salt them so that the juice comes out, and pepper. Let this mass rest.

In the meantime, you need to do pepper. Remove all ponytails and seeds, wash well, put on a dry towel. Now the pepper can be stuffed with carrots and cabbage.

Fill the bottom of the jar with garlic, parsley and pepper (peas). Make a brine: mix vinegar with vegetable oil and water, add salt and sugar. Focus on your taste. Bring liquid to a boil. Fill the jars tightly with stuffed peppers, pour hot brine. Sterilize the container for half an hour and immediately roll up.

Peppers stuffed with vegetables in tomato

To cook it tasty dish stock up on these ingredients:

  • Red pepper (Bulgarian) - 3 kg.
  • Carrots - 2 kg.
  • Onion - 2 kg.
  • Tomatoes - 1 kg.
  • Vegetable oil - 200 ml.
  • Tomato paste - 50 g.
  • Sugar - 15 g.
  • Salt.

Wash and clean the peppers. Remove seeds and stems. Blanch peppers in boiling water for 3 minutes to soften. While they dry, peel the onion and cut (in cubes), grate the carrots on a coarse grater.

Onions must be fried until soft, then add carrots and simmer in a pan for up to 15 minutes. Cut the tomatoes randomly and fry separately, then add tomato paste, simmer for 5 minutes. Then put the onions with carrots in tomatoes and simmer everything together for 5 minutes. Then you need to add salt, sugar, and bring the mixture to a boil.

Now you can stuff the peppers with the tomato mixture. Fill banks with them. If there is a tomato left, pour it into a container with peppers. You can add other vegetables for taste. Peppers need to be packed very tightly in the container. It is desirable that there is no room for air. Then sterilize the jars with vegetables for 40 minutes and roll up. It turned out very delicious pepper stuffed with carrots, onions and tomatoes. You won't regret making this dish.

and honey

This recipe lists the approximate amount of ingredients. The preparation of the marinade is described for 1 liter. Therefore, based on liter jar take:

  • Bulgarian pepper - 1 kg.
  • Carrots - 1/2 kg.
  • Garlic - 4 cloves.
  • Cabbage - 360 g.
  • Honey - for 1 pepper 1/2 tsp.
  • Sugar - 1 glass.
  • Salt - 15 g.
  • Vinegar - 150 ml.
  • Water - 1 liter.

Blanch the peppers in boiling water for 2 minutes. Chop the cabbage, and finely chop the carrots into strips or rub on a coarse grater. Chop the garlic. Combine the cabbage with carrots, salt and leave for 20 minutes so that the vegetables release the juice. Add pressed garlic.

In each pepper you need to pour honey according to the recipe. Then stuff it with vegetables and put it tightly in a liter jar.

Prepare the marinade, and when it boils, pour pepper over it. Sterilize a jar of vegetables for 25 minutes and roll up immediately.

Peppers stuffed with carrots for the winter with rice and mushrooms

This recipe is loved by many housewives. To prepare it, you need products:

  • Pepper (Bulgarian) - 1 kg.
  • Vegetable oil - 150 ml.
  • Tomatoes - 4 pcs.
  • Onion (medium) - 1 pc.
  • Carrots - 500 g.
  • Rice - 200 g.
  • Tomato juice.
  • Salt.

Wash the pepper, remove the ponytails and the core. Finely chop the onion and sauté. Dip the tomatoes for 1 minute in boiling water, then immediately in cold water and remove the skin from them, beat them with a blender. Grate the carrot.

Wash rice and mushrooms thoroughly. Saute onions and carrots in a pan until soft. Add to the same container and fry everything together for 20 minutes. When the mushroom juice has evaporated, add the beaten tomatoes. If the mass is very thick, add water. Now you can add all the necessary spices and simmer until the rice and mushrooms are ready. Stuff the peppers with the filling and place tightly in sterile jars.

Pour them Filled jars sterilize for 60 minutes. Now you can roll up. it great recipe. Peppers stuffed with carrots, onions, rice and mushrooms are a delicious dish for the winter.

Sterilization

As a rule, jars for blanks should be perfectly clean. If the container, vegetables or fruits are poorly processed, the preservation will deteriorate long before winter. Therefore, before rolling, carefully cook and wash the jars. In addition, they must be sterilized. Of course, you need to check the banks for a variety of defects and chips.

You can sterilize the container for a couple. To do this, put the pan on the fire, and install a metal sieve (inverted) into it. Place the jars upside down on it. When water boils, the container is steam sterilized.

Another convenient method of sterilization is the oven. It is necessary to wash the jars and put them wet on the wire rack. Turn on the oven to 170 degrees. The container should stand until completely dry.

Many housewives have adapted to sterilize jars using microwave oven. To do this, pour water into the container, put it in the microwave. Turn on the oven at 800 watts. Sterilization should take 5 minutes.

Peppers stuffed with carrots are a delicious dish. However, the recipes indicate approximate proportions. It all depends on the size of the peppers and the amount of other products. Therefore, each hostess chooses her own recipe.

Much more small pepper is placed in a jar, and there is little marinade. If the pepper is large, then the brine is enough for you, but the vegetables will need to be added more. You will know the exact amount of products when you cook carrot stuffed peppers yourself. For the winter, you can combine recipes with different components.

Every hostess tries to experiment. Peppers can be stuffed with eggplant, zucchini and other vegetables. Try different recipes and you will find the one that suits you.

Sweet bell pepper is an excellent source of vitamins. Moreover, the seasonal product is the most useful. To save pepper for the winter, you can freeze or preserve it. A tasty and beautiful snack is stuffed peppers for the winter. For stuffing, fillings from vegetables or vegetables and rice are used.

If there is a desire to cook a semi-finished pepper stuffed with meat, then it is best to freeze such a workpiece, since in the absence of an autoclave canned meat cooking at home is dangerous.

You can cook stuffed peppers for the winter by different recipes, but the preparation of peppers is the same in all cases. To make the preparation tasty, you must follow the following rules:

  • it is best to use fresh, freshly harvested pepper from the beds for harvesting. If you buy vegetables, then carefully inspect each fruit, the pods should be fleshy and without signs of spoilage;
  • choose medium-sized pods; too large ones will be difficult to place compactly in jars;
  • it is better to preserve peppers of the same variety in one jar so that the pods marinate evenly. But the color of the pods can be different, the use of multi-colored peppers makes canned food beautiful;
  • Peppers before cooking should be washed well and freed from the stalk and seeds. It is important to be careful not to damage the pods. From the inside, you need to clean out all the seeds and remove the partitions;
  • vegetables for minced meat must also be thoroughly washed, peeled and chopped. It is most convenient to use a food processor, but you can get by with a manual shredder or grater;
  • it is recommended to add spices to the pepper marinade and fragrant greens. Most often, dill, parsley, celery are used. From spices, you can put bay leaves, peppercorns, cloves, coriander or mustard seeds;

  • you can pickle stuffed peppers in tomato sauce. To prepare the filling, use fresh tomatoes, which are passed through a blender or meat grinder, and then ground through a sieve.

Interesting facts: the homeland of sweet pepper is South America, where it has been cultivated since time immemorial. But in Russia, this plant appeared only in the 17th century, while for some time pepper was grown as an ornamental plant.

Peppers stuffed with cabbage and carrots for the winter

Most often, peppers are stuffed for the winter and. The appetizer turns out to be tasty and very healthy, since all these vegetables contain a lot of useful vitamins.

  • 16-18 bell pepper pods (we choose medium-sized pods);
  • 300 gr. white cabbage;
  • 150 gr. carrots;
  • 1.5 tablespoons of salt;
  • 0.5 cups of sugar;
  • 125 ml of vinegar (9%);
  • 2 bay leaves;
  • 4-6 black peppercorns;
  • 1 liter of water.

It is better to use multi-colored pepper for harvesting, so canned food will look more beautiful. We wash the peppers, free them from the stalks and seeds. We carefully clean the peppers from the inside, removing not only the seeds, but also the stalks.

Put a large pot of water on the fire. As it boils, dip the pepper into boiling water and blanch it for 7-10 minutes. Then remove the pepper and cool.

Read also: Cucumber salads for the winter - 15 recipes to lick your fingers

Finely chop the cabbage. We grate the carrots on a grater with medium-sized holes, you can use a grater for cooking Korean salads. Pour boiling water over the cabbage for five minutes to make it softer. Cool the cabbage and mix it with grated carrots. Gently stuff the peppers with minced vegetables, stuff them tightly enough, but do not be too zealous so that the peppers do not burst.

We lay out the prepared peppers in clean and dry jars, place the peppers with the holes up so that the filling does not fall out.

We prepare the brine by boiling a liter of water with the addition of sugar and salt. Add bay pepper and peppercorns to the brine. Boil for a couple of minutes, then pour in the vinegar and immediately turn off the heat. Pour the brine into jars with peppers, cover with boiled lids and set to sterilize. We stand the jars for 15 minutes in boiling water, then roll them up tightly.

Stuffed peppers in tomato

This version of peppers stuffed with vegetables can be used as a side dish for meat. In this recipe, the vegetables are stewed until tender, meaning they won't be crispy. We will preserve peppers in a tomato.

  • 1 kg of bell pepper;
  • 500 gr. Luke;
  • 500 gr. carrots;
  • 2-3 cloves of garlic;
  • 1.5 liters of tomato juice or about 2 kg of fresh tomatoes;
  • 1.5 cups of vegetable oil;
  • 2/3 cup sugar;
  • 2-3 tablespoons of salt;
  • 1 tablespoon bite (70%);
  • a mixture of peppers, bay leaf, cloves to taste.

We wash and clean all necessary vegetables. We free the pepper from the stalks and seeds. Peel the onion and carrot, chop the onion finely, rub the carrot into coarse grater. Fry the onions and carrots vegetable oil(we use the part from the norm). Fry the vegetables until soft, stirring occasionally, but do not allow browning.

We twist fresh tomatoes through a meat grinder, then wipe through a sieve. Pour out tomato juice into a saucepan and boil with the addition of salt, sugar and the remaining oil. Boil the juice with a slight heat for about half an hour. A sign of readiness is that foam will no longer form on the surface of the tomato mass.

Advice! Always use a little less salt and sugar than the recipe calls for. Then, when the workpiece is almost ready, it will be possible to adjust the amount of spices to your liking.

Peppers gently start with fried carrots and onions. Dip the stuffed pods into a saucepan with tomatoes and simmer them for half an hour. At the end of the stew, add vinegar.

Carefully lay out the finished peppers in sterilized jars, pour the remaining tomato filling. Close with tin lids hermetically.

Peppers stuffed with eggplant

Pepper turns out delicious if stuffed with eggplant. To prepare 1 can of canned food with a volume of 0.75 liters, you will need:

  • 5 small bell peppers;
  • 2 medium eggplants;
  • 1 bunch of parsley;
  • 1 bunch of dill;
  • 2 heads of garlic;
  • 2 black peppercorns;
  • 1 bay leaf;
  • vegetable oil for frying;

Marinade:

  • 150 ml of water;
  • 50 gr. Sahara;
  • 0.5 tablespoons of salt;
  • 250ml table vinegar (9%)

Prepare the pepper - wash, remove the stalks and seeds, dry. Blanch the pepper by placing it in boiling water for five minutes. Let the peppers dry.

Read also: Beans for the winter - 10 best recipes

We also wash the eggplants, you should not peel them, just cut off the ends on both sides. Slice the eggplant lengthwise into thin slices. Fry eggplant slices on both sides in vegetable oil.

We wash the greens thoroughly, dry and finely chop. Mince the peeled garlic. Mix and lightly salt. We put the green mass with garlic on the eggplant plates and roll them into rolls. We put these rolls into prepared peppers.

We put bay leaves and black peppercorns in sterilized dry jars, then we put the prepared peppers. We make a marinade: boil water with the addition of sugar and salt, boil for a couple of minutes. Then pour in the vinegar and turn off the heat. Pour the marinade into the pepper jars. We cover the jars with lids that have previously been boiled.

We sterilize jars with peppers in boiling water for 30-35 minutes. At the end of the sterilization time, close tightly. We cool, wrapping the jars with something warm. After cooling, the jars can be taken out for storage.

Bulgarian recipe

Bulgarian stuffed peppers are prepared using carrots and parsnips. This preparation tastes like canned food from the Bulgarian company Globus, widely known since Soviet times.

  • 1 kg of bell pepper;
  • 800 gr. carrots;
  • 100 gr. onion;
  • 100 gr. parsnip;
  • 1 large bunch of herbs (dill and parsley);
  • 2 teaspoons of salt;
  • vegetable oil for frying.

fill:

  • 1 liter of ready-made tomato sauce;
  • 50 gr. Sahara;
  • 30 gr. salt;
  • ground pepper taste.

We clean the Bulgarian pepper, removing the stalks and seeds. We wash and dry. Dip the pepper for 3-5 minutes in boiling water, then remove and let them cool.

Peel and grate the carrots and parsnips. Onion cut into thin quarters of rings. First, fry the onion in vegetable oil, then remove the onion from the pan and fry the carrots and parsnips on it. Saute vegetables until tender and stir. Cool, add finely chopped herbs and salt. We fill the prepared peppers with cooked carrot minced meat.

Ready tomato sauce mix with salt and sugar, add pepper to taste. We put peppers in clean, dry jars, pour sauce. We sterilize jars with a volume of half a liter for 70 minutes, jars with a volume of one liter - 90 minutes. After sterilization, seal tightly.

Peppers with vegetables and rice

A more satisfying harvesting option is obtained if rice is added to the minced vegetable. This dish can be eaten cold as an appetizer or hot as a main course or side dish.

  • 1 kg of bell pepper 0 choose small pods;
  • 200 gr. onion;
  • 400 gr. carrots;
  • 220 gr. steamed rice;
  • 2.3 kg of tomatoes;
  • 1 teaspoon seasoning "a mixture of ground peppers;
  • 100 gr. vegetable oil;
  • 3 tablespoons of sugar;
  • 1.5 tablespoons of salt;
  • 50 ml vinegar (9%).

We wash the rice and boil in plenty of water until half cooked (about 10 minutes). We discard the rice in a colander and rinse it with cold water. The grains should be a little hard on the inside.

Remove seeds from peppers and wash. Then lower the pods into boiling water and blanch for five minutes. Don't overcook the pepper, it should just soften a bit so it's easier to stuff.

Stuffing peppers for the winter is a very grateful thing. This dish will bulge you when you are tired and everyone needs to be fed urgently. Do not cook everything according to one recipe - you will quickly get tired of it. Can do different fillings for him and different marinade, then open a jar in winter, boil potatoes quickly and delicious dinner ready! Many love stuffed with meat, but it can also be prepared for future use - frozen. Freezing is, by the way, also a way to preserve the product. And then you can please your family more often with this delicious dish. Therefore, today for you in the selection of recipes from us will be different variants stuffing.

Peppers stuffed with cabbage for the winter: a recipe with a photo, you will lick your fingers!

it snack option cooking for the winter, tastes more like pickled vegetables in convenient vegetable cups. For its preparation, it is recommended to choose small oblong fruits with thin walls - more of them will go into the jar, and the snack will look neater on the table. You can take any vegetables. It is better to lightly fry zucchini and eggplant in oil, pieces of chili, strong tomatoes, onions and herbs do not require additional heat treatment. You can supplement the filling with herbs, add a little chopped garlic. I offer you the most popular option - with cabbage. It is interesting in that in it we will do without sterilization, which often appears in similar cooking recipes.

Ingredients:

  • 500 gr. bell pepper;
  • 1 carrot;
  • 200 gr. cabbage.

Marinade:

  • 75 ml. vinegar;
  • 500 ml. water;
  • 100 gr. Sahara;
  • 1 tbsp salt;
  • 50 ml sunflower oil;
  • a few peas of black pepper;
  • 1 bay leaf.

How to stuff peppers with cabbage and carrots for the winter

When serving, sprinkle with garlic, herbs, small pieces of chili.

Tip: If you come across very dense fruits that will begin to break when filled, it does not matter. Just dip them in boiling water for 1-2 minutes - they will become more elastic, and this will not affect the taste of the workpiece.

Bulgarian pepper stuffed with vegetables for the winter: recipe with photo


Pepper stuffed with vegetables in tomato sauce and canned for the winter is a complete dish for a family dinner and for unexpected guests. Often it is stuffed with meat, but today we will consider a vegetarian option, which is no worse, has excellent taste and is stored all winter. Stuffing vegetables is quite easy and even budgetary, because in the summer season you can buy them for almost a penny. If the housewives prepare such dishes mainly in the summer, due to the cheap cost of the pepper itself, then in the winter it rises in price, and these preparations will always help you out at any time of the year. A cool and dark place is fine for storage, so grab the recipe and let's cann together.

Ingredients:

  • 400 g bell pepper,
  • 1 carrot
  • 1 onion
  • 300 g white cabbage,
  • 100 g tomato paste,
  • 1 tsp salt,
  • bay leaf as desired
  • black peppercorns or ground to taste,
  • 1 tbsp vegetable oil.

How to roll peppers with vegetables according to this recipe:


We send the finished preservation to a cool place until winter, where it will wait in the wings. This is how we made a dish that will be for you in winter great option home feast, and it will be enough just to uncork the jar.



Stuffed peppers with minced meat and rice for the winter: recipe (freezing)


If you are already tired of making preparations, and there is still room in the freezer, this recipe is for you. You can use any meat for the filling, the tastiest thing is to cook a mixture of pork and beef, and it is more useful to use chicken and turkey meat. A frozen product should not be stored all winter - if you have a regular freezer, then you can store it until the New Year, and if you have a separate freezer, where the temperature is much lower - 6 months and a little longer. You can cook from any variety - large, small, the main thing is that they should be conveniently placed in the freezer. Red and green look the most beautiful when frozen; when defrosted, yellow and light green lose their color and become yellowish. The latter are best stewed in tomato sauce.

Ingredients:

  • 5 pieces of bell pepper;
  • 150gr. any minced meat;
  • 80gr. rice
  • salt, ground pepper to taste;
  • half an onion;
  • 1 chicken egg.

How to freeze stuffed peppers for the winter


Stuffed peppers for the winter with rice, carrots and onions


This preparation is an ideal lean and very tasty dish. It can be used as a main dish, as a second side dish for meat, preheated, or as cold appetizer. If possible, for cooking, choose fruits of the correct shape, but slightly rounded. They are more convenient to put in a jar. When serving, lay out on plates, you can pour sour cream, Greek yogurt or the sauce in which they were canned.

Ingredients (per 0.5 liter jar):

  • 3 bell peppers;
  • 1 carrot;
  • 1 onion;
  • 4 small tomatoes;
  • 30gr. rice
  • 1 tbsp vegetable oils;
  • 1/2 tablespoon of vinegar 9%;
  • 1/4 teaspoon salt;
  • 1/4 teaspoon sugar.

How to cook peppers stuffed with rice and vegetables for the winter


Cooking meat or vegetable stuffed peppers for the winter is not difficult. Spicy or not, filling or for a snack - all recipes are very different and you should try to cook each of them on the weekend.

Does every housewife know how to close home preservation for the winter? This is another question! And, as is well known, it is necessary to learn from the simple. It is impossible to say that the recipes for corking stuffed Bulgarian pepper for cold weather are so unpretentious. But their amazing taste qualities directly "force" to take up the preservation of this particular appetizer dish. Such stuffed peppers will become the central treat on the winter table and will delight others with originality and aroma. And, besides, the procedure for their preparation is short. That's why stuffing peppers for the winter!

Peppers stuffed for the winter: "Recipe stuffed with vegetables"

Shredded white cabbage is the most popular type of filling for meaty sweets. bell peppers. After all, it is she - juicy, fragrant, piquant - that blends perfectly with this vegetable. Sometimes it is accompanied by other vegetable components: onions, cartel, bitter red pods, etc. So in a specific recipe, it acts as a filling. For harvesting, you will need to take the following list of products: 30-35 sweet peppercorns and 1 bitter, 3 medium white forks, 3 carrots, 6-7 cloves of garlic, a bunch of dill and parsley. And for brine for one container is taken: 1 cup of sugar, 2 tbsp. table salt, 100 ml of vegetable oil, 1 liter of water and half a tablespoon. vinegar 6%.

Preparation begins with blanching peppers. To do this, water is poured into a pot of suitable displacement, filling the container to half, and set to boil. In the meantime, it is heated, the peppercorns are washed and freed from the stalks and internal testicles. The resulting blanks are blanched in a colander over boiling water for 8-10 minutes (without direct contact of the fruit with the liquid).


For the filling, the top leaves are cut off from the forks, and the head of cabbage itself is processed with a special shredder, resulting in a neat thin cut. In the absence of such a grater, you can use an ordinary sharp knife. Bitter pods with carrots and herbs are also rinsed and chopped in any convenient way. The chopped vegetables are mixed and simultaneously salted by eye. And the pepper “boxes” are filled as densely as possible with the finished filling, placing them after in some kind of bowl. Garlic is peeled, washed with running water and folded in a saucer.


Water for pouring « Stuffed pepper» preparations for the winter measured based on the ratio: for 1 jar - 1 liter of liquid. The required volume is poured from a separate container, salted and seasoned granulated sugar, vinegar and vegetable oil. The solution is thoroughly mixed. Glass containers must be steam sterilized before filling. Then they are laid out in jars; and together with them, a clove of garlic is placed in each container. After the preparation is poured with the prepared marinade. Before hermetically sealing the preservation, it is sterilized in boiling water for 5-10 minutes. Seaming is stored in a cool dark room. And served in the cold season with potato or meat dishes as well as stewed fish.


And to make the blockage spicy, all kinds of spices are lowered to the bottom of the jars before filling at individual discretion: clove buds, black and fragrant peas, bay leaves, cumin and, of course, sprigs of greens. By the way, from dry greens, dill umbrellas will not be superfluous in conservation.


Peppers stuffed for the winter: "In a tomato marinade"

And also such recipes can be closed not in the usual marinade filling, but in tomato. In this case, you will need to take: 3 kg of sweet peppers, 2 kilos of onions and carrots, 1 kg of tomatoes, 2-3 tbsp. tomato paste, 200 ml vegetable oil, salt to taste, 1 tbsp. with a hill of sugar sand. In the main set for filling the dish " Peppers stuffed with vegetables for the winter» for moderate spiciness, you can also include spicy pods or garlic to choose from; or limit yourself to the proposed list of products.

Bulgarian pepper stuffed with vegetables for the winter original recipe stuffed bell peppers. They are filled with a filling of slightly fried pieces of juicy onion and sweet carrot. Stewed until tender, they are rolled together with garlic and vinegar in tomato juice. And in winter, such a twist will become a lifesaver. It is also excellent as an appetizer, especially if you cut the stuffed peppers into circles. And they can be served as a meal on their own. Sweet, juicy, slightly spicy with fragrant spices are easy to make. So be sure to try this recipe.


Ingredients:
- 1.5 liters of tomato juice,
- 1/2 kg of carrots,
- 1/2 kg of onion,
- 1 kg of peppers,
- 1 tbsp. sunflower oil,
- 5 cloves of garlic,
- 1/3 st. Sahara,
- 1 tbsp vinegar essence,
- 2 tablespoons salt,
- bay leaf - to taste,
- a few cloves - to taste,
- allspice peas - to taste.
To start


make carrot and onion filling. For this, we clean the onion from the husk. Scraping off upper layer with carrots. We rub it finely, and chop the onion into small squares - as for ordinary frying.





Pour half a cup of oil into the pan. We pass, but so that the crust does not turn out.





Pinch off the stems from the peppers. Divide the vegetables in half. With your fingers, take out the seeds and tear off the seed membranes. We rinse under the tap, making sure that all the seeds stuck to the walls are washed off.
Let dry by laying out on a paper towel.





We take ready-made tomato juice or prepare it from tomatoes, scrolling them through a meat grinder or chopping them in a food processor.
Pour the tomato liquid into the pan and turn on the stove. And immediately, still in cold juice, we put stuffed peppers. We stuff them with carrots and onions tightly, but not too tamping.





Bring to a boil and cook for about 25-30 minutes. As the peppers boil, they will become softer. Add all ingredients except garlic.





We throw it at the very end, grinding it into a fine gruel. We lay out the finished peppers in sterilized dry containers.

We arrange a twist in a thermal bath, tightly wrapping it with a blanket. And keep it upside down for about a day.





Tips: before putting the peppers in jars, fish out the parsley. It can drown out other flavors by remaining in conservation. Peppers should be selected for small-sized blanks.
It is most convenient to roll up in 1 liter jars. If the vegetable roast does not fit into the peppers, you can add it directly to the tomato juice. We advise you to look at the recipe