Recipes for cooking peppers for stuffing for the winter. How to freeze stuffed peppers for the winter or is it better to freeze stuffed peppers. How to store peppers for stuffing for the winter How to close peppers for stuffing

I suggest you, friends, stock up for the winter preparations - semi-finished bell peppers for stuffing. A zealous hostess always has blanks in her bins for quick preparation of delicious dishes. Canned pickled peppers in a jar, or frozen whole - a kind of lifesaver in this case - took out, stuffed with stuffing and quickly prepared dinner, for example.

There are several options for harvesting convenient in the household: you can preserve salted, without vinegar, and pickled peppers. Freezing the whole thing was a great idea - here are proven recipes.

Pepper for the winter for stuffing - secrets

There are very few secrets of profitable and sought-after harvesting:

• Try to choose vegetables of the same size, they will cook at the same time.
• Sweet pepper - the vegetable is quite fragile and breaks easily; during cooking, you risk losing some of the minced meat.
• The blanks will not break if they are blanched before preservation or freezing for several minutes in boiling water. There is another option that suits me personally more: throw the peppers into boiling water, cook for a couple of minutes and quickly pull them out - the blanks will remain intact.
• The next useful tip for housewives: in order to include a lot of vegetables in the jar, put the peppers one into the other - a kind of nesting doll, I hope I explained it clearly.
• Like to cover stuffed peppers with a lid - put them in a jar or freeze them together with the blanks in the freezer.

Keep the two simplest recipes.

Harvesting bell peppers without sterilization

I advise you to do in small jars to use at a time. Remains - it does not matter, use in a salad or freeze.

Take:

• Peppers.
• For a jar of 1 liter - a spoonful of table vinegar. Add another one to a 2 liter jar, add three spoons, respectively, to a three-liter jar.

Step by step preparation:

1. Prepare the vegetable for work: clean, remove seeds and stalks. Boil, adding salt to the water, for a few minutes and transfer to a jar.
2. Fill with brine to the very top, pour in 9% vinegar and close with a nylon lid - the workpiece is perfectly stored at room conditions.

Bell peppers for stuffing without vinegar

Do not like the aroma of vinegar - use citric acid - the result will come out no worse.

Take:

• Water - litre.
• Salt - 35 gr.
• Citric acid - 8 gr.
• Sugar - 70 gr.

Canning:

1. Blanch the vegetables, peeled from seeds and stalk, and quickly lower them into the water to cool. Fold with a nesting doll and put it more compactly in a jar.
2. Make a filling: dissolve salt and citric acid in boiling water.
3. The workpiece requires sterilization. It will take 15 minutes for a liter container, 2 - 20, 3 - 25 minutes. Rolls up under the iron cover.

Pickled Canned Peppers

Pickling serves two good purposes: guaranteed preservation of the workpiece until the end of winter and additional flavor to the dish.

You will need:

• Peppers.
• Water - litre.
• Acetic essence - 10 ml.
• Sugar - 75 gr.
• Salt - 50 gr.

We marinate:

1. Prepared peppers blanch for a few minutes, and put in jars.
2. Separately, boil the marinade for pouring: dissolve the spices in boiling water, let it boil and immediately pour it into the peppers. The next step is known: closed, turned over and left to cool.

Recipe for whole winter peppers - a proven recipe

The next cooking option is with oil and black pepper. From this blank in the winter you can make a salad, an appetizer or put it on stuffing.

• Peppers.
• Water - one and a half liters.
• Sunflower oil - 450 ml.
• 9% vinegar - 90 ml.
• Sugar - 50 gr.
• Bay leaf - 3 pcs.
• Salt - 50 gr.
• Peppercorns - 6 pcs.

Canning:

1. We make the filling: add all the spices to the boiled water and boil for a couple of minutes.
2. Prepare the peppers - remove all excess and put in the marinade. Let it boil, cook for three minutes, no more.
3. Transfer the peppers to jars and pour over the boiling marinade.

In the piggy bank of recipes with sweet pepper:

How to freeze whole peppers for stuffing

The advantages of freezing are in preserving the maximum of vitamins, ease of use and execution of the workpiece itself.

1. Peel the peppers and dip in boiling water for a few seconds. I usually pawn in small portions and count to five, then quickly begin to pull out with a slotted spoon.
2. Cool, fold nesting dolls one into the other, place hermetically in a bag and send to freeze.

Video recipe for harvesting peppers for stuffing

Not sure about your skills in harvesting peppers for stuffing - watch the video, everything is told in great detail. Good luck with your winter meals. With love… Galina Nekrasova.

My mother loves stuffed peppers and constantly asks me to cook them. Sometimes I don’t feel like messing around in the kitchen for a long time, so I make preliminary preparations. Today I will tell you how to freeze, pickle and pickle peppers for stuffing for quick preparation for the winter.

How to freeze peppers for stuffing in the freezer

In order for the harvesting of bell pepper in the freezer to turn out delicious, it is necessary to properly prepare the fruits. Choose the most beautiful, the same size, without any damage. Rinse the vegetables thoroughly, cut off the top and remove the core.

1. Spread the prepared peppers in a single layer on a baking sheet covered with parchment. Put in the freezer. Leave for two days.
2. When the peppers are firm, stack them one inside the other and place them in bags. Release the air first and check the bags for holes.

Note: You can blanch the peppers before freezing, so they will cook faster and taste more tender. When you stuff it, you don’t need to defrost - put the filling and send it to the oven. I'll tell you how to freeze blanched peppers:

1. Pour water into a saucepan and wait for it to boil.
2. Dip the vegetables in boiling water for half a minute.
3. Take out the peppers and stack them inside each other, put them in bags or on substrates and put them in the freezer. Such a product will be most similar in taste to fresh. As you can see, it is not difficult to freeze blanched bell peppers for the winter for subsequent stuffing in the freezer.

Note: the shelf life of frozen sweet peppers is one year.

Peppers pickled for stuffing for the winter - a simple recipe

It is convenient to stuff and canned peppers. You just take it out of the jar and fill the vegetable with stuffing. I will give a simple recipe for pickled bell peppers prepared for the winter for stuffing. Canning will greatly reduce the time you spend cooking.

For a 3 liter jar you will need:

• 14 bell peppers;
• a couple of tablespoons of salt;
• a tablespoon of sugar;
• 3 tablespoons of nine percent vinegar.

How to close pepper for stuffing without sterilization:

1. Sterilize the jar and lid. Wash the peppers and cut off any excess.
2. Fill the container with vegetables. You can put fruits into each other - there will be more space.
3. Pour boiling water over the twist and leave for half an hour, covered with a lid.
4. Drain the water from the seaming into a saucepan. Pour the vinegar into the jar.
5. Add sugar and salt to the marinade and boil. Boil for a couple more minutes.
6. Fill a jar of pickled peppers with boiling filling. Then you need to immediately roll up the product, turn it over and wrap it in a blanket for a couple of days.

On a note: such canned food is quite suitable for storage at room temperature.

Sweet pepper in tomato - preparation for stuffing in jars

It turns out very tasty pepper, canned in tomato. Vegetables turn out tender and juicy, and tomato juice goes well as a sauce for an appetizer. Be sure to try this recipe!

Products:

• 10 peppers;
• kilogram of tomatoes;
• 3 tablespoons of salt.

How canning work:

1. Cut the tomatoes into small cubes, put on a moderate flame. Simmer for 15 minutes, skimming off the foam and stirring occasionally.
2. Put the water in a pot to heat up. Wash the peppers, cut off the top and remove the core. Blanch them in boiling water for four minutes.
3. Salt the tomatoes and cook for a couple more minutes.
4. Insert the peppers into each other and place in sterile jars.
5. Pass the tomato mass through a sieve. Pour the prepared juice with the resulting juice. If possible, pour so that the juice gets inside the peppers. Roll up, turn over and wrap.

Note: Preservation prepared according to this recipe requires storage in a dark and cool place. When needed, simply remove the peppers from the jar and put your favorite filling in them. Bon appetit!

Whole salted bell pepper for stuffing in winter

I offer you the option of preparing fragrant pepper blanks for the winter for further stuffing. I found it in one culinary magazine, tried to cook it, and I really liked it. The recipe is for a 3 liter jar. The taste is very bright, especially if you add your favorite spices to the marinade.

Ingredients:

• one and a half kilograms of pepper;
• 4 bay leaves;
• 6 peas of black and allspice;
• a sprig of celery;
• salt to taste;
• a couple of tablespoons of nine percent vinegar;
• a teaspoon of sugar.

How to make a twist:

1. Cut off the top of the pepper and remove the seeds. Rinse thoroughly.
2. Salt water in a saucepan, boil. Dip the peppers there, blanch for a minute.
3. Take out one vegetable at a time and drain the water from them. Put the peppers in a sterile jar.
4. For the marinade, boil one and a half liters of water, salt, add sugar and peppercorns, herbs. Boil for five minutes after boiling.
5. Pour vinegar into the container with peppers, and then fill the workpiece with hot marinade. Close the jars with sterile lids, turn over and wrap. Wait for complete cooling.

With this recipe, you can save space in the freezer. The cooking method is very simple, even an inexperienced hostess can handle it. It is necessary to store jars in a pantry or any other cool place (but not in a refrigerator). Preservation will easily stand until winter and even longer.

Now you know how to freeze, pickle and pickle peppers for stuffing for quick preparation for the winter. Such preparations will save a lot of your time, because you can simply get the vegetable and fill it with stuffing. At the same time, no additional processing is required - the product is already ready for use. If you still have any questions about the preparation of preservation, check out a very good video. Prepare for health!

It goes without saying that sweet pepper dishes occupy the lion's share of summer recipes. A beautiful, famous, healthy and eye-pleasing vegetable does not leave indifferent any hostess. Given the advantages of this vegetable, both from the medical side and purely from the culinary side, there are dozens of recipes with fresh pepper. And they do not limit the fantasies of culinary specialists. But, at the same time, they open up space for an abundance of blanks for the winter. Either canned food, or pickling, or other delights in tandem with well-known and popular vegetables.

The recipe that I would like to offer you is ordinary, we will prepare bell pepper for stuffing for the winter without sterilization. Many of our family, relatives and friends adore stuffed peppers. It would seem: what could be easier? But, whatever one may say, they are not always at hand. And even not always affordable (in winter). But what if we keep these peppers in canned form from summer until next spring? And we will not only save it, but also on a snowy, icy evening, in a warm, homely corner, we will be treated with fragrant, tasty stuffed peppers that please not only the eye, but also the appetite. I think this dish will receive all kinds of praise from both guests and household members. Oddly enough, peppers canned for the winter are the simplest dish of all canned food. Of course, then you have to spend time on minced meat, gravy, filling and the cooking process itself. But, believe me: neither you nor your family, friends and guests will be disappointed with canned stuffed peppers, especially in the snowy winter. My recipe is also good because it does not require jars to be sterilized.

Ingredients

• Bulgarian pepper - 1 kg;
• water - 2.5 l;
• salt - 1.5 tbsp;
• sugar - 1.5 tbsp;
• vinegar - 3 tablespoons;
• peppercorns - 5-6 pcs.;
• bay leaf - 1 pc.

Cooking

Use juicy bell pepper for preservation, it can be of different colors and sizes.
Wash the bell pepper, cut off the cap, remove the seed box and white veins.


Pour fresh drinking water into a saucepan.


Bring the water to a boil, put the pepper, wait until the water boils a second time and blanch the pepper for 3-4 minutes.


Remove pepper and cool slightly.


Add salt, sugar, bay leaf and peppercorns to the water. Bring to a boil again.

Prepare banks. Can be used for 3L, 2L, and 1.5L. For example, it is more convenient for me to take two-liter and one and a half liter ones, because 10-12 pieces of pepper are placed in them. For one time stuffing is enough for my family. If you need more, then use three-liter jars. Sterilize jars and lids in your preferred way. I do this over jar steam and just boil the lids a bit. Place blanched bell peppers in prepared jars. Pour in the marinade.

Advice. If you are using peppers of different sizes and one fits easily into the other, double the peppers to save space in the jar.

Pour vinegar 9%. In a three-liter jar - 3 tablespoons, in a two-liter jar - 2 tablespoons.


Roll up the jars with lids, turn them upside down and wrap them in a blanket or blanket. Keep it like this until cold. Store in a closet. Such harvesting in late autumn or winter is just a godsend. You open a jar, pour out the marinade, take out the peppers and stuff them with meat, chicken, rice with carrots, cabbage, and whatever. Cook with love and you will succeed.

Stuffed peppers are one of our favorite dishes. But from late autumn until the summer, the prices for these vegetables are very high, so few can afford to buy them in the off-season. What to do? Of course, make preparations of pepper for the winter for stuffing! Thrifty housewives use different ways to do this. We will offer several options. Choose the one that suits you best. Or maybe you want to try everything.

Pepper frozen

Freezing is the easiest way to preserve peppers for the winter. It can be prepared both in halves and whole for stuffing. And later get it at any time, add the filling and cook.

Ingredients

Servings: - + 30

• sweet bell pepper 3 kg

per serving

Calories: 24 kcal

Proteins: 1.3 g

Fats: 0 g

Carbohydrates: 4.7 g

30 min. Video recipe Print

For freezing, take fleshy specimens of approximately the same size. Carefully sort them out, set aside spoiled or damaged ones.

Carefully cut off the top of the vegetable and take out the middle, remove the partitions. Rinse the peppers so that no seeds remain.

Boil water in a large container and dip the peppers in them for about a minute. They become softer and can be loaded more compactly into the camera basket.

Pat each vegetable dry with paper towels, divide in portions into bags, and freeze.

Advice: to soften the peppers, you can put in the microwave for 7-8 minutes.

In the same way, vegetables are frozen in halves so that they can be cooked in a baked form. After thawing, the product is immediately suitable for preparing your favorite dish.

Peppers canned with aspirin

If you have little space in the freezer, then you can prepare peppers for stuffing in jars for the winter. Due to the absence of vinegar, it will taste like fresh. Aspirin is added as a preservative. Proportions are given based on two 3-liter jars.




Cooking time: 50 minutes

Servings: 40

Energy value

• calorie content - 24 kcal;
• fats - 0 g;
• proteins - 1.3 g;
• carbohydrates - 4.7 g.

Ingredients

• Bulgarian sweet pepper - 4 kg;
• aspirin - 6 pcs.;
• water - 4.5 l.

Step by step cooking

1. Wash the jars. The safest disinfectant is regular baking soda. Wipe the containers dry and place in the oven, which then turn on at 140 degrees. After reaching the desired temperature, hold the jars for a quarter of an hour, and then turn off the heat. Do not open the door for at least another 15 minutes, so that a sharp temperature change does not damage the glass.
2. Put water to boil for pouring peppers.
3. For conservation, choose an even pepper, you can multi-colored. The main thing is that the fruits are shiny, intact, and without dark spots. Cut out the top and clean the inside well. Wash each fruit thoroughly and place in a saucepan. Pour the vegetables with water and put on fire.
4. Boil them for no more than 5 minutes, and then take them out and immediately put them in jars. Place 3 aspirin tablets in each container. Fill with boiling water to the very top. Scald the lids and roll up the pepper jars.
5. Canning will be without sterilization, so the contents must be kept hot for as long as possible. Place the jars on a wooden board with their necks down and wrap them well in a thick blanket. After a day and a half, when the preservation has cooled down, take it to the basement.

Advice: you may need a little more or less water, depending on how many peppers fit in the jar, so it's best to boil about 5 liters.

When you want to cook stuffed peppers, just take them out of the jar and put the stuffing in the middle, then cook as usual.

Peppers marinated for the winter for stuffing

This is the traditional way of preserving. The dish will have a special, spicy taste. The recipe indicates the approximate amount of ingredients for one three-liter jar. For stuffing, it is convenient to use varieties of pepper with a flat bottom, they are more stable in the pan.

Cooking time: 50 minutes

Servings: 20

Energy value

• calorie content - 30.7 kcal;
• fats - 0 g;
• proteins - 1.2 g;
• carbohydrates - 6.4 g.

Ingredients

• Bulgarian sweet pepper - 1.8 kg;
• vinegar 9% - 3 tablespoons;
• sugar - 2 tsp;
• salt - 1 tbsp,
• bay leaf - 4 pcs.;
• allspice peas - 5 pcs.
• water - 2 l.

Step by step cooking

1. Get even, firm vegetables that are about the same size. Peel them as for stuffing: cut off the top and remove everything unnecessary so that only the pulp remains. Rinse the vegetables to completely get rid of the seeds.
2. Prepare canning containers. Wash the jar with detergent, you can use baking soda. Then sterilize with boiling water: fill the jar twice with it to the top, leave for 2-4 minutes, and then drain. After this procedure, you can lay vegetables. Hold the lids in boiling water for 3 minutes before seaming.
3. Boil water in two containers, one for blanching the peppers and one for the marinade. Dip the prepared vegetables in the first, salt a little. After 2 minutes, remove and transfer to a sterilized jar (it should be hot).
4. Throw seasonings, salt and sugar into a saucepan and boil for 3 minutes, add vinegar. You can prepare a little more marinade, with an eye to the fact that different amounts of peppers are placed in a container.
5. Carefully, so as not to burn yourself, fill the jars with boiling filling, topping up to the very top. Cover with a lid, apply the key and cork.
6. If you do not want to resort to the sterilization procedure, then you need another means - wrapping. Preservation should stand upside down under a blanket until it cools. This may take a day or more.

Pickled peppers for stuffing are ready. When you want to make a dish out of them, the water will need to be drained, and the peppers can be immediately filled with stuffing.

I want to bring to your attention a recipe for pickled bell peppers, which you can use as an independent dish or use for stuffing with minced meat with the addition of rice, and vegetable fillings. For stuffing, blanks should be made from whole peppers, and for salad and garnish, it can be cut into large pieces.

My mother always has a jar of such pepper on hand. It can be closed in jars of different sizes, it is convenient for us for our family to prepare canned bell peppers in 3-liter jars.

Whole pickled peppers for stuffing

preparation for the winter

Of course, now, at any time of the year, fresh bell peppers can be bought in a store or on the market. But, firstly, not always and not everyone has such an opportunity. Secondly, someone is used to making homemade preparations for the winter from their crops from their backyard. Thirdly, to prepare stuffed peppers with meat, you do not need to spend a lot of time preparing the pepper itself, the semi-finished product is always at hand.

A whole pepper, of course, can simply be processed and frozen whole without the core and seeds, but sometimes there is simply not enough space in the freezer. After all, you always want to freeze berries, mushrooms and other vegetables.

Therefore, I offer you the option of harvesting peppers according to my mother's recipe.

Ingredients:

• Bulgarian fleshy pepper - the volume may be different.

For the marinade: 1 liter. water

• Water - 1 l.
• Salt - 3 tbsp. l.
• Sugar - 3 tablespoons
• Vinegar (70%)

Calculation of vinegar essence for pickled peppers for the winter:

• per jar 0.7 l. - 0.5 tsp;
• for a 1 liter jar. - ¾ tsp;
• for a 1.5 liter can. - 1 tsp;
• on a 2 liter jar. - 1.5 tsp;
• for a 3 liter jar. - dessert spoon, etc.

Cooking process:

Let's start preparing the bell pepper.

We need to wash all available pepper thoroughly under running water.

Carefully remove the stalk and seeds from each pepper, without cutting the pepper itself, keeping it whole.

When all the pepper is prepared, it must be placed in a deep pan of a suitable volume with boiling water.

From the moment of boiling water with pepper, blanch it for 5 minutes.

At this time, you can put another deep pan on the stove, in which we will prepare the marinade for pouring peppers.

Carefully take out the blanched peppers and put it in pre-prepared sterilized jars.

It is not worth stuffing jars with pepper, as it should remain as a whole, intact.

After filling the jars with pepper, pour them with boiling marinade.

Add vinegar to each jar (in accordance with the above volumes of jars used).

We roll up jars of pickled peppers on a turnkey basis.

We turn the jars upside down, wrap them in a blanket or blanket until they cool completely.

Then we put it away for storage in the pantry, closet or send it to the cellar.

This blank is perfectly stored at home.

According to this recipe, you can also cook for the winter, cut into pieces - just for eating as a snack.

I think you will like my recipe and you will use it.

Good and tasty blanks to you with our Notebook!