Bell peppers stuffed with eggplants are a wonderful vegetable lean dish that can be offered for breakfast or dinner. We're more used to peppers being stuffed with meat, but the meatless version is also very good. When cold, peppers stuffed with eggplants can be served as an appetizer.
Prepare all the products on the list for cooking. The number of peppers and eggplants is arbitrary, since it all depends on the size of the vegetables and the dishes in which the dish will be prepared.
Cut off the tops of the peppers and remove the seeds.
Cut the eggplants into cubes, place in a bowl and add salt. Leave for 30 minutes.
Heat sunflower oil in a frying pan, squeeze and fry the eggplants until soft. At the end of frying, sprinkle the eggplants with garlic and basil. Cool the filling slightly.
Fill the prepared peppers with the eggplant filling.
Prepare the sauce. Dice the onion and grate the carrots. Fry the onion in sunflower oil until transparent, add the carrots. I also add bits of pepper from the tops. Pour tomato juice into the pan, add sugar, salt and pepper to taste.
Place the peppers stuffed with eggplants vertically in a pan and pour the sauce on top. Place the pan on the fire, cover with a lid and simmer for 30 minutes. At the end of cooking, add bay leaf to the pan.
Calories: Not specified
Cooking time: Not indicated
Peppers stuffed with vegetables for the winter in Bulgarian style - this is an original recipe for stuffed bell peppers. They are filled with a filling of lightly fried pieces of juicy onion and sweet carrot. Stewed until tender, rolled up with garlic and vinegar in tomato juice. And in winter, such a twist will become a lifesaver. It is also excellent as a snack, especially if you cut the stuffed peppers into slices. And they can be served as a meal on their own. Sweet, juicy, slightly spicy with aromatic spices, they are easy to make. So be sure to try this recipe.
Ingredients:
- 1.5 liters of tomato juice,
- ½ kg carrots,
- ½ kg of onion,
- 1 kg peppers,
- 1 tbsp. sunflower oil,
- 5 cloves of garlic,
- 1/3 tbsp. Sahara,
- 1 tbsp. vinegar essence,
- 2 tbsp. salt,
- bay leaf - to taste,
- a few clove buds - to taste,
- allspice peas - to taste.
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To start
Make the carrot and onion filling. To do this, we peel the onion. Scrape off the top layer from the carrots. We grate it finely, and chop the onion into small squares - as for regular frying.
Pour half a cup of oil into the frying pan. We sauté, but so as not to get a crust.
We pinch off the tails of the peppers. Divide the vegetables in half. Use your fingers to remove the seeds and tear off the seed membranes. Rinse under the tap, making sure that all the seeds stuck to the walls are washed away.
Let dry by placing on a paper towel.
We take ready-made tomato juice or prepare it from tomatoes, running 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, while still in the cold juice, put the stuffed peppers. We fill them with carrots and onions tightly, but not too compactly.
Bring to a boil and cook for about 25-30 minutes. As the peppers cook, they will become softer. Add all ingredients except garlic.
We throw it in at the very end, grinding it into a fine paste. Place the finished peppers in sterilized dry containers.
We arrange a heat bath for the twist, wrapping it tightly in a blanket. And keep it upside down for about a day.
Tips: before putting the peppers into jars, catch the bay leaves. It can drown out other flavors while remaining preserved. Peppers should be selected for small-sized preparations.
It is most convenient to roll it in 1 liter jars. If the fried vegetables do not fit into the peppers, you can add it directly to the tomato juice. We advise you to look at the recipe
Calories: Not specified
Cooking time: Not indicated
At the end of autumn, every year I prepare several jars of peppers stuffed with vegetables for the winter. Bright aromatic peppers stuffed with crispy cabbage, golden carrots and onions, prepared according to this photo recipe, are perfect with boiled potatoes, fried meat, cutlets, or as an appetizer for the holiday table.
I choose small peppers, but with fleshy walls. Thin-walled peppers do not hold their shape as well and are not as tasty. It is advisable to take peppers of different colors; I usually put equal amounts of green and red. In addition to cabbage, onions and carrots, you can add grated celery root (if you like), finely chopped parsley root, pieces of sweet pepper and all kinds of greens to the filling. I put parsley or dill.
In the recipe I will not indicate the exact amount of vegetables, but will give the calculation of the marinade for four liter jars. Peppers come in different sizes; some stuff the filling very tightly, while others stuff the vegetables without compacting the vegetable mixture, so it’s difficult to determine how many vegetables you’ll need. It’s the same with jars - one will hold more pepper, the other less. Roughly, I can say that my liter jar contains 10-12 small peppers.
Ingredients:
- Small bell pepper;
- White cabbage;
- carrot;
- onion;
- any fresh herbs;
- vegetable oil;
- salt to taste.
For marinade for four liter jars:
- Water – 4 glasses (glass 250 ml);
- salt – 2 tbsp. l. with a small slide;
- sugar – 5 tbsp. l;
- apple cider vinegar 6% - 100 ml;
- vegetable oil – 120 ml.
Peppers must be peeled very carefully so as not to damage the walls. Use a knife to cut through the pepper near the stalk, and move in a circle to make an incision. Remove the stem along with the seeds, shake out the remaining seeds. Wash the peppers inside and out.
Boil water in a saucepan and place peppers in boiling water in small batches. From the moment the water boils, keep the vegetables for a minute, then cool under cold water. If you simply remove the peppers from boiling water, the cooking process will continue, and while the peppers cool, they will become too soft, as if they were boiled.
For the filling, peel the carrots and grate them on a coarse grater. Chop the onion finely into cubes.
The cabbage needs to be chopped into thin strips, preferably not very long, to make it easier to stuff the peppers.
Pour a little oil into a frying pan or saucepan, just enough to cover the bottom. Add onion, heat without frying and bring to softness. Add carrots to the onion and heat through too. Under no circumstances should we fry the vegetables, we just need to soften them and simmer a little (3-4 minutes).
Add cabbage to the carrots and onions in the pan and stir. Turn off the fire. Add finely chopped herbs and lightly salt.
Fill the prepared peppers with minced vegetables. You need to stuff the peppers tightly, otherwise during sterilization the cabbage will spill out of them and the peppercorns will remain half empty.
Place a layer of pepper on the bottom of the jar. Then lay out the next layer, placing the peppers as close to each other as possible. Fill the jar to the top.
Cook the marinade from all the specified ingredients. Pour in the vinegar before the marinade starts to boil. Taste the marinade; perhaps you decide to make it sweeter or, conversely, add more salt. Pour boiling marinade into the jars of pepper to the very top.
Cover with lids (without screwing or rolling them up) and place on the bottom of a deep saucepan. Before placing the jars, cover the bottom of the pan with a towel folded in several layers. Pour in water 4 cm from the edge of the jar and bring the water in the pan to a strong boil over medium heat. Turn down the heat and adjust the heat so that the water simmers gently. Sterilize liter jars for 15 minutes, 3 liter jars for 25 minutes. Seal the jars hermetically, turn them over, cover with a warm blanket and leave for 18-24 hours. After the jars have cooled, place them in the pantry for storage. Good luck with your preparations and a delicious winter! 
Author Elena Litvinenko (Sangina)
Stuffed peppers are a hearty and delicious main dish. The aromas wafting from the kitchen while preparing it will remind you of summer, sunny days, juicy vegetables and herbs. The Romanians began stuffing peppers with all kinds of fillings: meat, rice, berries, seafood, eggplant, tomatoes, cheese, feta cheese. Then the dish began to be prepared in Bulgarian and Azerbaijani cuisines, and a little later it traveled around Europe, becoming firmly established in some countries.
The pepper recipe can be modified to suit your taste. Vegetarians will appreciate peppers stuffed with rice and vegetables, while meat eaters will prefer a more substantial filling. Another advantage of the dish is that it can be frozen, spending just one evening preparing semi-finished products. Frozen stuffed peppers for the winter are an excellent aromatic and vitamin-packed dish.
This recipe is a real lifesaver for all busy women. Just take the peppers out of the freezer, place them in a mold or pan, add water and put them on the stove, oven or slow cooker for half an hour. And the kitchen is clean and a hearty dinner is ready, now we will tell you how to make frozen stuffed peppers for the winter.
How to cook frozen stuffed peppers “Business Lady”
Wash the pepper, carefully cut off the “lid”, remove the seeds and membranes from each “carcass”. If the pepper bursts a little, or comes across a little spoiled, you can safely cut off a piece of skin with pulp. The main thing is that the hole is small, then the filling will remain inside.
Prepare onions, garlic and carrots. Peel the vegetables and peel the carrots.
Finely chop the onion and garlic, grate the carrots on any grater. The onion and garlic need to be chopped, and not passed through a meat grinder with the meat. Then, when stewing, these vegetables will not produce juice, along with which almost all of their flavor can leak out of the peppers.
Rinse the rice well and boil until half cooked in lightly salted water.
Prepare the filling by mixing rice, raw minced meat, onion, garlic and carrots well. Season the resulting mass with salt and pepper.
Stuff the peppers tightly with minced meat. In this case, vegetables can be filled with a small “heap”. The meat will hold up well both during freezing and during stewing.
Place the stuffed peppers in a single layer in a bag and place in the freezer. Vegetables may touch each other.
Frozen peppers can be stored in the freezer for up to six months. Although they are unlikely to live that long, they will most likely be eaten by members of the household more quickly.
After the semi-finished product is removed from the freezer, the question arises: how to cook frozen stuffed peppers. Most housewives choose the “old fashioned” method on the stove. There is no need to defrost the peppers for this. Place in a saucepan, add water so that it completely covers the peppers.
Pour sour cream and ketchup on top, sprinkle with finely chopped dill. Many housewives have a question: how long to cook frozen stuffed peppers? Our advice: bring the water to a boil over medium heat, then reduce it and cover the pan with a lid. Simmer the peppers for about 30 minutes.
When serving, pour over the aromatic gravy.
How to cook frozen stuffed peppers in the oven
Cooking peppers in the oven is much the same as on the stove. Semi-finished products are placed in a baking dish, filled with water mixed with sour cream, ketchup and herbs. It is important to place the vegetables vertically, minced side up, so that they do not fall to one side. Otherwise, all the juice will leak out of the peppers. Bake the dish in the oven for about 40 minutes.
How to cook frozen stuffed peppers in a slow cooker
Peppers are especially easy to prepare in a slow cooker. But this method is for those who are not in a hurry. First you need to fill the bowl with water halfway, add sour cream, ketchup, herbs and mix well. Add frozen peppers to the broth. The dish is stewed for about 2 hours in the “stew” mode of the slow cooker.
Tips for Cooking Frozen Stuffed Peppers
- When preparing meat peppers, it is better to use meat that is not entirely lean for minced meat. Otherwise the filling will be tough. The neck is ideal.
- To prevent the rice from boiling over and turning into porridge, it is better to put it in the peppers raw or semi-raw.
- For extra juiciness, you can add fried carrots and onions to the minced meat.
- If the housewife decides to defrost the peppers before cooking, this should not be done at room temperature. It is better to place the peppers on a large plate in the refrigerator. This way they won't lose their shape.
- Peppers can be stuffed with crushed potatoes mixed with fried onions and lard, mushrooms or buckwheat, rice with crab sticks, minced liver.
- To make the dish even tastier, you can add fried vegetables from carrots, onions, and garlic to the broth in which the peppers are cooked.
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, nutrients, and bright color, 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, it’s difficult to keep sweet peppers fresh all winter unless you freeze them. 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.
Stuffed 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. Without much effort and quickly you can prepare a delicious lunch for the family.
And so let's get started we will need:
- 1 kg of sweet bell pepper;
- 1 head of cabbage (not large);
- 1-2 carrots.
For the marinade:
- 1 liter of water;
- 150 ml vinegar;
- 200 gr. Sahara;
- 100 ml sunflower oil;
- 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 using a Korean carrot grater. 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.
Is the Globus the same one from Soviet times or the modern one? 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 times. 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, quite large quantities. Therefore, the recipe is described in parts.
Ingredients:
- sweet bell pepper;
- 8 parts carrots;
- 1 part onion;
- 1 part parsnip;
- vegetable oil;
- greenery;
- salt.
For 1 liter of sauce:
- tomato sauce (1 liter);
- 50 gr. Sahara;
- 30 gr. salt;
- 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.
honey filling 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:
- bell pepper - 12-15 pieces;
- 2 heads of garlic (large);
- 600 gr. cabbage;
- 300 gr. carrots;
- 1 liter of water;
- 200 - 250 gr. Sahara;
- 20 g salt
- 20 ml vinegar 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.
peppers stuffed with eggplants and 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:
- bell pepper;
- 400 g sugar;
- approximately 200 gr. salt;
- 70% vinegar essence;
- lemon juice (squeezed from 1 lemon);
- a few peas of allspice;
- 1.5 liters of water;
- 1.5 liters of tomato juice;
- Bay leaf;
- 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.
Makes a beautiful snack 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:
- 1.5 - 2 kg of bell pepper;
- 1 kg carrots;
- 1 kg of onions;
- 1 tablespoon vinegar essence 70% (if using a 2-liter jar);
- 10 tablespoons of salt;
- 8 tablespoons sugar;
- 1 teaspoon black peppercorns;
- 3 buds of cloves;
- 0.5 teaspoon of black allspice;
- 3 bay leaves;
- 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.
peppers stuffed with apples in jars for the winter 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. Goes well with the holiday table. It is better to make such preparations in small jars.
Ingredients:
- 5 pieces each of red and yellow bell peppers;
- 1 kg of white, sour apples.
For the marinade you need:
- 0.8 liters of water;
- 1 teaspoon ground cinnamon;
- 2 tablespoons sugar;
- 1.5 tablespoons salt;
- 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 was one outside and a sweet filling inside.
Delicious frozen stuffed peppers for the winter.
frozen stuffed peppers Stuffed peppers with vegetables for the winter can not only be pickled, but also frozen. A 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.
- It is better to put peppers 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.
Wash the pepper, remove the seeds and boil in boiling water for 5 minutes. Remove from the water and let cool. Cut the eggplants into thin long slices and fry in heated vegetable oil on both sides.
Mix finely chopped herbs and garlic, passed through a press, thoroughly.
Place the greens and garlic on the eggplant plates.
Roll into rolls.
We stuff boiled bell peppers with these eggplant rolls.
Place bay leaf and allspice at the bottom of a clean, sterilized jar, and our stuffed peppers on top.
To prepare the marinade, boil water with sugar and salt until the crystals dissolve, add vinegar, remove from heat and pour into a jar with stuffed peppers. Cover with a boiled lid. At the bottom of the pan in which we will sterilize the jar, place a cloth folded in half and pour hot water. Place the jar in the pan (the water should reach the “shoulders” of the jar). Place the pan with the jar on medium heat and, from the moment the water boils, sterilize for 30-35 minutes. After sterilization is complete, roll up the jars, turn them over, wrap them and leave them until they cool completely, then put them into storage.
Bell peppers stuffed with eggplants for the winter turn out incredibly tasty. A wonderful appetizer for everyday and holiday table!
This recipe for stuffed peppers with eggplants is one of the most delicious. However, there is one drawback in it - it is eaten in a couple of minutes, and only the smell remains in the jar. You will have to spend a couple of hours of your time preparing it, but I assure you, my dear hostesses, the end result of this The recipe will make you very happy. And after the amazed eyes of your household members and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, you will certainly receive the title of a noble chef and you will be proud to share the recipe.
I cook peppers in two ways. One in marinade, and the other in tomato sauce. Both recipes are very tasty and worthy of attention for lovers of homemade preparations. I will write you both, and you can choose the one you like more or prepare several jars of each. Contents and The preparation is the same, but the tastes are completely different. 
Recipe for stuffed peppers in marinade
Ingredients:
3 kg small bell pepper
3 kg. eggplant
garlic 4 heads,
hot pepper 4 pieces
a large bunch of dill, parsley and celery greens
For the marinade:
2 glasses of water
1 cup vinegar
1 cup of sugar
1 cup sunflower oil
1 tbsp. salt
Small bell peppers of the same color or different. As you want, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you are preparing 2 or 3 servings at once, then you can peel the pepper and pour boiling water in a large bowl, cover with a lid 
and leave until it cools, this will take less time while you prepare the eggplant.
Cut the eggplants lengthwise into strips 5-7mm thick, add salt and leave for 2 hours to remove bitterness. If your eggplants are young, you can cut them with the skin on.
This year the summer is not rainy 
the skin of all eggplants is also hard and dried out, it is better to peel it. Then squeeze all the eggplants out of salt and fry, preferably in two frying pans at once, until golden brown.
Fried eggplants can be immediately placed on a sieve or 
a colander to drip off excess oil absorbed during frying. We don’t need extra calories. If you still need a lot of oil, then you can make eggplants according to a simplified recipe. On a baking sheet, lightly greased with oil, 
Place dried eggplant slices in one layer, sprinkle oil on top and fry in the oven for 20 minutes at 180 degrees. They will not absorb that amount of oil, but will become soft and baked.
While the eggplants are cooling, we will prepare a mixture of peppers, garlic and herbs. We clean the hot peppers from stems and seeds, peel the garlic and grind everything in a blender, or grind it in a meat grinder. Add chopped 
greens and mix. Spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. You can put one or two rolls in each pepper, it all depends on the size of the pepper and eggplant.
Do not try 
stuff a lot of rolls into the pepper, otherwise it will burst. Place the stuffed peppers in one-liter jars, oUsually 8-9 small peppers fit in a jar.When all the peppers are filled, prepare the marinade and pour it into jars. If there are a lot of jars, then the marinade 
You need to cook several portions at once. Cover with lids and sterilize for 30 minutes.
Recipe for stuffed peppers with eggplant rolls in tomato sauce
Same ingredients, as in the first recipe.
Peel the peppers, cut the eggplants as in the first recipe. Prepare the brine and boil all the vegetables for 5 minutes. Spread the cooled eggplants with the mixture and stuff the peppers, pour in tomato sauce. We will make it from 3 kg of tomatoes, twisting them into manual juicer , which I'm not talking about 
I wrote in my recipes. There is practically no waste, but the juice is squeezed out to the last drop.Prepare the marinade, pour it into liter jars and sterilize for 30 minutes.
Brine:
0.5 l water
0.5 l vegetable oil
0.5 l 6% vinegar
100 g salt
100 g sugar
Tomato sauce:
2 liters of tomato juice
2 cups sugar
1 glass of vinegar
100g butter
1 tbsp salt
This pepper preparation can be safely stored at room temperature.
In winter, the pepper can be placed whole on a plate or cut into thick rings. I hope you will also like this recipe for peppers with eggplants for the winter, like my other recipes.
Bon appetit!
