13 Best Stuffed Pepper Recipes for the Winter

Everyone has tried peppers stuffed with ground meat and rice at least once. But a little imagination immediately brings to mind a multitude of possible fillings for these sweet peppers, which can be prepared not just as a main course but also preserved for the winter. This article offers recommendations on how to diversify your canned food by preparing stuffed sweet peppers for the winter.

Taste features of the dish

To prepare a delicious and healthy winter preserve, it's enough to know the taste preferences of your family and friends, who will then be able to enjoy this favorite dish. Ingredients for stuffing peppers can vary greatly, as can marinades for canning.

Selecting and preparing bell peppers

To prepare vegetables for the winter, choose medium or large sized pods:

1. The fruits are carefully inspected for damage, freshness, and firmness. If the peppers show signs of rot or dark spots, they are not suitable for canning.
2. The pods are washed under running water and dried with napkins or towels.
3. The stems of the clean peppers are cut off, and the partitions and seeds are carefully removed from the middle.

Tip! To ensure your winter preserves are not only delicious but also beautiful, it's recommended to choose peppers of different colors. You can put red, orange, green, and yellow peppers in one jar.

The Best Stuffed Pepper Recipes

The vegetables are prepared, now it's time to choose the minced meat option and preserve the preparation.

Classic cooking method

To prepare a 3-liter container of savory snack, you will need:

1. Carrot roots – 1.5 kilograms.
2. Onion heads – 1.5 kilograms.
3. Garlic – 5 large cloves.
4. Vegetable oil – 20 grams.
5. Salt – to taste for the filling, and 40 grams for the brine.
6. Sugar – to taste for minced meat, and 80 grams for marinade.
7. Drinking liquid – 1500 milliliters.
8. Table vinegar – ½ cup, spices and herbs to taste.

The minced ingredients are finely chopped, and the carrots are grated on a coarse grater. The filling is fried until tender, seasoned with spices, herbs, sugar, and salt.

The minced meat is spread among 2 kilograms of prepared pods and covered with hot brine. The finished product is sterilized and sealed.

Stuffed peppers with cabbage, carrots and honey

For a 3-liter container you will need:

1. White cabbage – 700 grams.
2. Carrots – 350 grams.
3. Garlic cloves – 4-5 pieces.
4. Sweet pepper pods – 2000 grams.
5. Vinegar – 40 milliliters.
6. Salt – 40 grams.
7. Granulated sugar – 1 cup.
8. Honey is added to the bottom of each pod, at the rate of half a teaspoon per 1 vegetable.

The stuffed vegetables are finely chopped or grated, salt is added to taste, and the mixture is ground. The finished stuffing is placed in the peppers and covered with hot brine.

Recipe for a 3-liter jar without sterilization

For this recipe, in addition to cabbage and onions, 300-400 grams of apples are added to the minced meat. The stuffing ingredients are chopped, mixed, and placed into prepared pods and placed in containers.

Bring the liquid to a boil, pour it over the vegetables, and let it sit for 3-4 minutes. This process is repeated three times, then add the marinade ingredients, bring it to a boil, and pour it over the vegetables. Seal the jars and cool at room temperature.

Bulgarian-style stuffed peppers without vinegar

To make the stuffing, chop carrots, onions, and parsnips. The vegetables are fried, cooled, and placed in pepper pods. Tomato sauce and spices are used for the marinade.

Tip! You can buy ready-made tomato sauce or make your own from fresh tomatoes.

Peppers with vegetables and rice

For stuffing, in addition to carrots and onions, you'll need rice. Boil the rice, mix it with the sautéed vegetables, and season with salt and spices. Fill the pods with the mixture, pour the hot marinade over them, sterilize the containers, and seal with lids.

Peppers stuffed with eggplants

Eggplants with herbs are also used as a filling, adding a new flavor to the dish. For this, the eggplants are thinly sliced ​​and fried.

The herbs are chopped, mixed with garlic, then spread on the fried eggplants and rolled into small rolls. The prepared filling is placed into the pods, covered with marinade, and sterilized. The preparation is sealed and left to cool completely.

Finger-licking good recipe

The recipe requires 2000 grams of tomatoes, 1 kilogram of pepper, garlic, an onion, spices, and herbs to taste.

The vegetables are cut into pieces, the tomatoes are pureed in a blender, and added to the saucepan along with the spices. Once the tomato mixture has boiled, the chopped ingredients are added, seasoned with vinegar and other spices. After 20 minutes, the mixture is placed in jars, sterilized, and sealed.

Recipe "Father"

For the stuffing, you'll need carrots, onions, any greens, and garlic. Chop the onions, grate the carrots, mix everything together, and add herbs and spices to taste. Place the prepared stuffing inside each pepper, inserting a clove of garlic into the center. Pour hot brine over the cooked vegetables and sterilize.

The "Vitamin" Method

The filling requires white cabbage, carrots, garlic, and herbs. All ingredients are finely chopped, seasoned with salt, spices, and sugar, mixed, and pureed.

The minced meat is spread among the pods and simmered for 20 minutes in a marinade of tomato juice, spices, and vinegar. The finished vegetables are placed in prepared containers and covered with the remaining liquid.

In Greek

To prepare this Greek dish, tomatoes and plenty of herbs are added to minced cabbage and carrots. The stuffed peppers are marinated in a sweet marinade.

Bulgarian-style stuffed fruit

Small peppers are stuffed with a vegetable filling made from carrots, garlic, any herbs, and onions. Fresh tomatoes are blended, seasoned with spices, sugar, and salt, brought to a boil, the vegetables are dipped in the marinade, and simmered for 5-7 minutes. The cooked peppers are placed among the prepared vegetables and covered with the remaining marinade.

Hungarian recipe

Shredded cabbage is mixed with carrots, garlic, sugar, and salt to taste. The peppers are stuffed with the mixture and covered with the hot marinade.

Tip! The classic recipe calls for adding caraway seeds to the brine. However, since this spice isn't to everyone's taste, coriander is used instead.

In tomato juice

The filling consists of carrots, onions, and garlic. All ingredients are fried, seasoned, and then placed among the peppers.

For the brine, you'll need thick tomato juice, vegetable oil, vinegar, salt, sugar, and spices. Place the stuffed pods in the brine and simmer for 20-25 minutes. Place the prepared ingredients in prepared containers and seal.

Terms and rules for storing winter preparations

Sterilized pepper preserves can be stored in a cool, dark place for up to 2 years. Jars sealed without sterilization can be stored for up to 6-8 months.