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Russian · Main dishes
Stuffed Bell Peppers for Winter with Vegetables
A classic homemade preserve of bell peppers filled with savory stewed vegetables and covered in a fragrant tomato marinade.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the peppers, carefully remove the stems and seeds, keeping each pepper whole and intact—no cracks.
2
Rinse, pour boiling water over them, and let the water drain completely.
3
Shred the carrots, onions, and cabbage, then stew them in vegetable oil until tender.
4
Season to taste with salt and pepper.
5
Stuff the peppers with the vegetable mixture and pack them tightly into jars (1 to 1.5 liters each).
6
Bring all the marinade ingredients to a boil and pour over the peppers.
7
Sterilize for 30 minutes and seal the jars.
8
Let cool upside down.
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