Table of contents:
- Ingredients for stuffed peppers in tomato sauce for the winter:
- A method of cooking stuffed peppers in tomato sauce for the winter
Video: Stuffed Peppers In Tomato Sauce For The Winter. Step-by-step Recipe With Photo
I advise you to cook stuffed peppers in tomato sauce for the winter in the fall, when vegetables are inexpensive, and their taste and ripeness have reached their maximum values. Peppers can be of any color - green, red or yellow, this is not important, since under a layer of thick tomato sauce they are almost invisible in cans.
For this recipe, I usually use small jars, they are more convenient to sterilize. One such container usually holds 4-5 medium-sized peppers.
In taste, these blanks resemble the classic Bulgarian lecho, readers of the older generation, I think, have not forgotten its taste.
- Cooking time: 1 hour
- Quantity: 2 cans with a capacity of 0.7 liters.
Ingredients for stuffed peppers in tomato sauce for the winter:
- 1 kg of bulgarian pepper;
- 1 kg of red tomatoes;
- 0.5 kg of onions;
- 1.5 kg of carrots;
- 100 ml olive oil;
- sugar, salt.
A method of cooking stuffed peppers in tomato sauce for the winter
Ripe, you can even very ripe tomatoes put in a deep bowl, then pour boiling water into it, leave for 2-4 minutes. Next we put another bowl of cold water, put the scalded tomatoes in it.
With a sharp knife we make an incision on the back side, remove the skin. We cut out the stalks and the seal near them, cut the tomatoes finely.
Pour olive oil into a saucepan or frying pan with a high side, add chopped tomatoes, salt and sugar to taste. Simmer for 15 minutes, until the mass turns into a puree.
We make minced vegetables - finely chop onions. Fry it in heated olive oil until translucent. The onion should be caramelized, sweet.
We rub the peeled carrots on a coarse grater, also throw in well-heated oil and simmer until the volume decreases by about 1/3.
Then mix onions and carrots, salt.
We take Bulgarian pepper - dense and fleshy, small in size. We cut off the tops along with the stalks, cut out the seeds.
We heat about 2 liters of water to a boil, put the peppers so that they are completely immersed in the water. Blanch for 3-4 minutes, cool in a saucepan with cold water.
We fill the peppers with minced vegetables not very tightly so that they turn out to be gutta-percha and easily take the desired shape (when filling the cans).
Preparing containers for conservation. Banks with a capacity of 0.7 liters. wash in a weak solution of baking soda, then pour over with boiling water and sterilize over steam. We put the filled peppers in jars.
Fill with tomato sauce, run a knife with a thin and long blade along the walls (inside the cans) to remove air pockets. I draw your attention - salt and granulated sugar are present both in tomato sauce and in the filling, for me, as indicated in the recipe above, it is quite enough, but you always follow your taste.
We screw the jars with boiled lids. In a large saucepan, heat the water to 40 degrees Celsius, put the canned food, gradually bring to a boil. We sterilize for 15-20 minutes, take it out, put it, turning it upside down.
When the canned food is cool, we remove the stuffed peppers in tomato sauce for the winter in a cool cellar, where it will be perfectly preserved until spring at a temperature of +2 to +7 degrees.