The best recipes for stuffed peppers with carrots

The taste of bell pepper combined with tomato sauce and spices will bring you true gastronomic pleasure. We are accustomed to the fact that such a dish, used together with meat products, is served on the table only on special days. This is logical. In winter, the cost of 1 kilogram of bell pepper sometimes exceeds 100 rubles, especially before the New Year. This article will help you save money, because we will teach you how to create the most delicious preparations for the winter, using tasty and healthy vegetables.

Manufacturing Aspects

Peppers stuffed with carrots are perfectly stored in the pantry or cellar. The canned product can withstand several winters and even after salting remains tasty and crispy. Only instead of regular minced meat we will use stewed or fried carrots. Unlike winter salads and watery seasonings, where all the ingredients need to be boiled more than once, we will spend only 1 hour processing vegetables and canning. Let's find out how to cook peppers stuffed with carrots for long-term storage.

How to choose bell peppers and other vegetables

It is better to take bell peppers during the harvest season. Firstly, the cost per kilogram does not exceed 50 rubles. Secondly, vegetables do not have nitrates, which accelerate the growth of vegetables in the cool season. Pay attention to the integrity of the pepper: there should be no dents, wateriness or rot. It is recommended to select vegetables to fit one size, but this is, rather, the aesthetic side of the recipe. You can use both reddish and greenish peppers. If you like sweetened pickles, then the “paprika” variety is suitable for you. Based on the same aspects, you need to select carrots and onions. Vegetables should not be spoiled or damaged.

Kitchen equipment: we do pickling perfectly

To prepare peppers stuffed with carrots, you need to collect suitable kitchen equipment. Then you will spend a small amount of time on any recipe.

The kitchen knife is small and sharp.
Knife for paring vegetables.
The deepest thermal utensils (saucepan, saucepan, cauldron).
Several cups for chopped vegetables.
Carrot grater.
Spatula for stirring.
Glassware for preservation.
Metal key and caps.
Unstained towels.
Cutting board.

Peppers stuffed with onions and carrots for the winter

In this recipe we will use stewed vegetables, which will then be preserved in their juice. Peppers stuffed with carrots and onions will retain their natural color, taste and structure.

Selective pepper – 30 pieces.
Onions – 700 gr.
Carrots – 2 kilograms.
Salt – 5 teaspoons.
Spices and seasonings - at your own discretion.
Vinegar (70%) – 1 teaspoon.
Dill, cilantro and parsley - optional.
Garlic – 3 cloves.
Vegetable oil – 80 ml.

Wash the vegetables thoroughly. Peel the carrots and onions; carefully remove the seeds from the bell pepper without damaging the shape of the vegetable.
Using a knife or grater, you need to chop the carrots.
The onion is cut into small cubes or half rings with a sharp knife.
Fry the onion over medium heat until golden brown, add the grated carrots. Fry for another 3-5 minutes, adding a little water beforehand. Add spices and salt to taste.
Sterilize the jar, place the stuffed peppers so that they just reach the neck.
Boil 1 liter of water in a deep saucepan, add herbs, garlic and vinegar. Try the taste: if there is not enough “sourness”, then you can add a little vinegar at your own discretion.
Pour the prepared marinade over the pepper so that it fills all the empty spaces in the glass jar.
Using a steel wrench, carefully roll up the jar and let it cool.

Pepper in tomato sauce

This Stuffed Peppers and Carrots recipe will literally make your mouth water. This dish is perfect for adults and children, meat eaters and vegetarians, fans of healthy eating and fast food lovers. Based on your own preferences, you can prepare both spicy and sweet dishes.

Reddish paprika pepper – 10 pieces.
Carrots – 1 kilogram.
Tomato paste – 150 gr.
Onions – 200 gr.
Garlic – 2 cloves.
Dill – 1 bunch.
Peppercorns – 5 pieces.
Mustard – 1 tablespoon.
Vinegar 70% – 0.5 teaspoon.
Vegetable oil – 50 ml.

Process the vegetables: remove the stem and seeds of the pepper, peel the carrots and onions, wash them from dirt and dust.
Cut the carrots into narrow strips and fry them along with the onion over medium heat.
Stuff the peppers with vegetables, adding spices as desired in advance.
Carefully place the finished products into a deep saucepan or cauldron.
Prepare the marinade: mix tomato paste with 1 liter of water, add dill, garlic and mustard. Pour the marinade over the peppers stuffed with carrots and onions, and then put on fire. Simmer for 20-25 minutes over low heat.
While the vegetables are cooking, you need to sterilize the glassware.
The finished product must be placed in a jar. Add vinegar and spices to the sauce that was used to stew stuffed peppers and carrots. Pour the marinade over the pickling so that the liquid fills all the voids.
Screw on the jars with a steel lid and leave until completely cool.

Making a delicious marinade

To ensure that bell peppers stuffed with carrots are tasty even after long storage, use tomato paste. If you prefer the most natural product, then instead of store-bought preparations you can prepare a delicious homemade sauce. To do this, choose a sweet tomato, blanch the berry, remove the skin, pass through a sieve or grind with a blender.
Include mayonnaise in the recipe for winter peppers stuffed with carrots. Just add a few spoons of egg sauce while sautéing. By storing the pickling in a cool place, you can be sure that your peppercorns will not spoil.
The real marinade is prepared with fragrant spices. Use not only regular dill and black pepper, but also nutmeg, ground coriander, a little cinnamon or cloves.

Stuff peppers with rice and carrots

Prepare peppers stuffed with rice and carrots for the winter. This recipe is especially loved by children, because the pepper remains vibrant and fragrant after long storage.

Medium sweet pepper – 10 pieces.
Rice – 1 cup (200 g).
Carrots – 1/2 kilogram.
Tomatoes – 1 kilogram.
Onions - 3 medium-sized pieces.
Vegetable oil – 100 ml.
Spices - at your own discretion.

Process and cut vegetables in the same way as indicated in the recipes above.
Blanch the tomatoes: place the berries in a bowl, pour boiling water over them for 3 minutes, remove the skins.
Boil the rice until cooked and let it cool.
Fry onions and carrots until golden brown. Mix the filling with the rice and stir thoroughly.
Stuff the peppers with prepared rice, adding spices to it in advance.
Grind the tomatoes in a blender until pureed.
Place the peppercorns in a deep saucepan and pour over freshly prepared tomato sauce. Simmer for 15-20 minutes over medium heat.
Pack the stuffed vegetable into a jar, pour in the sauce and preserve.

How to preserve correctly

To ensure that your canned product lasts all winter and does not spoil, you need to follow useful advice from professional chefs. Firstly, sterilization of the jar must be carried out under the influence of high temperatures. You can pour boiling water over the dishes, put them in a steam bath, or heat them in an oven. It doesn’t matter which sterilization method you choose, make sure that there are no chips or cracks on the dishes. Secondly, use only new lids, and they must be heat treated. Usually, they are simply poured with boiling water for a couple of minutes before rolling up the jar. Thirdly, you need to carefully turn the jar of pickling over and make sure that the lid fits tightly on the neck and the marinade does not leak from anywhere. Store the jars upside down for a certain number of days, having previously wrapped them in a towel. All these methods will help preserve your pickling for a long period and prevent premature fermentation.

Peppers stuffed with carrots for the winter

Mon, September 24, 2018

Stuffed peppers for the winter can be prepared according to various recipes and it will turn out delicious every time. Try crispy sweet peppers stuffed with tender carrots and onions in a fragrant tomato sauce. It can be served cool or hot, as an appetizer, a separate dish, or a side dish for meat or poultry.

For stuffing, choose medium-sized peppercorns, preferably size 1. These can be vegetables of any color - I like light ones, so that there is a contrast with the tomato filling. By the way, it is best to use natural tomato juice at home (without additives - salt and sugar). The ingredients layout is indicated for a three-liter jar, but I like to cook stuffed peppers in 3 separate jars, each with a capacity of one liter.

Ingredients:

Stuffed pepper:

Tomato filling:

Making a dish step by step:

To make stuffed peppers in tomato sauce, we will need the following ingredients: bell peppers, carrots, onions, tomato juice, refined vegetable oil (I use sunflower oil), sweet sand, salt, dark ground pepper, 9% table vinegar and aromatic peppercorns.

First, let's make the vegetable insides for the sweet peppers. Peel the onions (clean weight - 400 grams) and cut into small cubes.

Pour 150 ml of vegetable oil without aroma into a wide and deep frying pan (mine is 28 cm), heat it and add the chopped onion. Fry over medium heat, stirring, until transparent.

Meanwhile, peel the carrots and chop them on a large grater. 800 grams is the weight of already clean carrots.

When the onions become translucent, it's time to add the carrots.

It comes out quite a lot, so take bulky dishes. Stir the vegetables, add 1 level teaspoon of salt and a generous pinch of ground dark pepper. Simmer the carrots and onions under the lid, stirring occasionally, until soft.

While the vegetables are cooking, it’s time to start working on the peppers (take 1.5 kilograms - that’s 13-15 pieces). Wash the pepper, dry it, cut off the top part along with the stalk, remove the inner part along with the seeds.

As a result, from one and a half kg I get a little more than a kilogram of cooked sweet pepper.

The carrots and onions are just ready. You can wait until the vegetables have cooled slightly, or you can stuff the peppers directly with hot carrots.

Home cooking

Recipes by Inna Zhugastrova

Microwave Vegan Peppers Stuffed with Carrots, Parsnips and Rice

Sweet pepper stuffed with carrots, onions, parsnips and tomatoes is a widely known and beloved dish on the Don - colorful, fragrant, light. It is curious that in other southern regions this kind of interior is not very popular - my mother-in-law, who lived for many years in the Kuban, with an abundance of vegetables from her own garden, prepared vegetarian peppers stuffed with cabbage with rice - also very tasty. I offer a vegan recipe for peppers stuffed with roots and rice, cooked in the microwave in their juice. For those who count calories, rice can be omitted from the recipe. Rice imparts tenderness; without it, the taste will become sharper and richer. All stuffed pepper dishes at this link.

Compound:

Sweet pepper (Bulgarian) - 6 pieces
Carrots - 3-4 pieces
Snow-white root (parsnip) -150-200 gr
Onion - 1 piece
Tomatoes - 1 piece
Rice - 2 tablespoons
Vegetable oil - 4-5 tablespoons
Salt - 1-1.5 teaspoons
Sugar - 1-1.5 tablespoons

How to cook Pepper stuffed with roots and rice in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

Prepare the filling for stuffing the peppers. Wash the rice under running water, boil in plenty of water for 10-12 minutes, place in a colander, rinse again under running water and let drain.

Cooked rice

Peel the parsnips (I cut a 150g piece from a huge root), cut into strips or use a medium grater in a vegetable processor.

Cooked parsnips

Peel and cut the carrots in the same way.

Cooked carrots

Finely chop the onion.

Cooked onions

Heat vegetable oil in a saucepan (deep frying pan), add onions, carrots and parsnips.

Combine vegetables in a saucepan and simmer over medium heat

Stir and simmer over medium heat, stirring occasionally for 10-15 minutes. Remove the pepper from seeds and stalks.

Cooked peppers

Chop the pepper caps and add to the pan. Stir and continue simmering.

Add pepper

Place the tomato in boiling water for 15 seconds, peel and finely chop.

Cooked tomatoes

Add to vegetables. Add salt, add sugar, stir, reduce heat, cover and simmer for about 5 minutes. Vegetables for stuffing sweet peppers should be practically ready, not crunchy. Carrots stewed with parsnips and tomatoes are already very tasty and fragrant.

Add tomatoes

Mix vegetables with rice, the inside of the pepper is ready.

Peppers stuffed with carrots

Ingredients

Bell pepper – 3 pcs.

Vegetable oil – 2 tbsp.

Onions – 1 pc.

Tomato paste – 1 tbsp.

Garlic – 2 cloves

Semi-hard cheese – 50 g

Greens - to taste

Sugar – 1 pinch

Dark pepper (ground) - to taste

Sweet paprika (ground) - to taste

Coriander (ground) – to taste

101 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

There are so many different recipes for stuffed peppers, with entrails for every taste: meat, vegetable, cheese, with rice. It’s impossible to count them all. And here’s another recipe for your treasure chest: in the midst of the ripening of peppers and other vegetables, try to cook peppers stuffed with carrots. The preparation of such peppers does not take long and is not difficult, and the taste is surprisingly self-sufficient, and the dish can become both independent and a tasty addition to meat.

The dish can be made vegan by omitting the cheese or replacing it with tofu.

Let's prepare the ingredients and start making.

Peel the carrots and grate them on a large grater.

The freshest carrots are certainly tasty, sweet and juicy, but I still suggest making their taste better. To do this, heat 1 tbsp in a saucepan. vegetable oil, add the carrots and lightly fry (sauté) over medium heat for several minutes, stirring. Once the carrots have softened slightly, add salt, pepper, paprika, coriander and a finely chopped clove of garlic.

Stir and simmer under the lid for another 2-3 minutes over low heat, then remove the saucepan from the stove. The inside is ready.

Along with making the carrot insides, let's start preparing the base for the sauce in which the stuffed peppers will be stewed: finely chop the onion, 2 cloves of garlic and tomatoes. If desired, you can remove the skins from the tomatoes ahead of time.

Place a frying pan suitable for stewing peppers over medium heat and heat 1 tbsp in it. vegetable oil, add chopped onions and fry slightly until translucent and lightly browned, stirring constantly. Then add the chopped garlic, continue cooking for just a few minutes so that the garlic doesn’t start to burn. Next, add the chopped tomatoes and tomato paste, mix again, reduce the heat and leave to simmer for 5-10 minutes under the lid.

During this period of time, juice will be released from the tomatoes and we will get tomato sauce. Season it to taste with salt and ground pepper; if the taste of the sauce seems too sour, add a pinch of sugar.

While the tomato sauce is simmering under the lid, prepare the pepper: cut any vegetable in half lengthwise so that the “boats” come out, remove the seeds and lightly salt each half.

Fill the pepper halves with the carrot interior, compacting it slightly.

Then put the stuffed peppers in a low-boiling tomato sauce, close the pan with a lid and leave the dish to simmer for 25-30 minutes.

Next, open the lid, pour tomato sauce (from the frying pan) over the peppers, including pieces of tomatoes, and sprinkle with fresh herbs.

. and grated cheese.

Cover the pan again with a lid and simmer the peppers for another couple of minutes until the cheese melts.

Serve the peppers stuffed with carrots hot. Serve on portioned plates along with tomato sauce, lightly sprinkled with fresh herbs.