Delicious snacks for all occasions: how to stuff peppers with vegetables

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bulgarian pepper is a wonderful, fertile vegetable for all kinds of dishes. It is great not only with tomato-sour cream sauce, with carrots and garlic, stuffed with cereal stuffing with meat, but even stuffed with a mixture of vegetables. Similar dishes belong to the national cuisines of Bulgarians, Moldavians and Romanians, Ukrainians, i.e. those peoples in whose territory this culture grows.

Sauerkraut with cabbage

If you don't know how to stuff peppers with vegetables, try this recipe. The dish is perfect for any side dish. It is good in itself, especially in winter, when there is a lack of vitamins. You will need, first of all, the pepper itself - preferably large, fleshy, “plump”, red or yellow, it looks more elegant on the table. Just try to ensure that there are no defects, spots of decay, etc. on the vegetables. Naturally, before stuffing the pepper with vegetables, it must be prepared: washed and cleaned of the stalk and seeds. To do this, you need to carefully cut off the upper part closer to the handle (do not throw away the pieces of pulp, they will go into action),Remove seeds with hands or a knife, rinse again. Then, for the filling, you should finely chop ordinary white cabbage and grate carrots on a coarse grater. Process products as you would prepare them for pickling. The number of ingredients is taken arbitrary, in this regard, stuffing peppers with vegetables according to this recipe is very easy. And, of course, take the garlic. Love cabbage sweeter - put a lot of carrots, sharper - do not spare garlic.

With the marinade, it is already desirable to observe the proportions. You will need: half a liter of sunflower oil (refined or not - at your discretion), vinegar, 9%, - one and a half glasses (or less - choose the option that suits you), sugar - 1 glass (200-250 gr), but maybe a little more, the taste will turn out brighter, richer; s alt - 5 tablespoons without a slide, water - half a liter. And, of course, spices: bay leaf, allspice and hot pepper.

Water is poured into the pot, oil, vinegar and other ingredients are added, and let everything boil. We begin to stuff the peppers with vegetables, after dipping them in a boiling marinade for 5 minutes, along with pieces of pulp. Mix cabbage well with carrots and garlic. Stuff the peppers with the mixture, put them tightly in a saucepan or bucket and pour the same marinade over. Then cover the container, put oppression on the lid. First, let the workpiece stand at room (warm enough) temperature for several days, then send it to a cool place. And then you can pack in jars, divide the marinade over them, close with nylon lids. You need to store the workpiece in the refrigerator, get it as needed. Such a pepper stuffed with vegetables can be put in the cellar for the winter. It can stand there for quite a long time, for several months.

Cooking peppers in the oven

You can also bake such a pepper stuffed with vegetables in the oven. To do this, first, prepare the tomato-sour cream sauce. Chop 2-3 onions, fry in oil in a deep frying pan, then pour in a glass of sour cream, s alt, simmer a little. Then add ketchup to taste. Now the filling: thinly chop the cabbage into strips. Scald with boiling water, then squeeze.

For half a kilo of cabbage you will need 3 large carrots (grated) and 1 onion. Fry the onion, stew the carrots in it, add s alt, add spices: allspice and hot, coriander, bay leaf, a few clove inflorescences. Pass 4-5 cloves of garlic through the garlic maker. Transfer the cabbage to the rest of the vegetables, stir in the garlic and simmer for another 10 minutes. When the minced meat is ready, stuff each pepper with it, place on a baking sheet, pour over the sauce and put in the oven, which should be preheated. Bake for about half an hour at a temperature of +180.

Sprinkle with chopped herbs before serving.