Stuffed pepper in tomato sauce for the winter I advise you to cook in the fall, when vegetables are inexpensive, and their taste and maturity have reached maximum values. Peppers can be of any color - green, red or yellow, it doesn’t matter, as they are almost invisible in the jars under a layer of thick tomato sauce.
For this recipe, I usually use small jars, it is more convenient to sterilize them. In one such capacity usually holds 4-5 medium-sized peppers.
To taste, these blanks resemble the classic Bulgarian lecho, the older generation of readers, I think, have not forgotten its taste.
- Cooking time: 1 hour
- Quantity: 2 cans with a capacity of 0.7 l.
Ingredients for stuffed pepper in tomato sauce for the winter:
- 1 kg Bulgarian pepper;
- 1 kg of red tomatoes;
- 0.5 kg onions;
- 1.5 kg of carrots;
- 100 ml of 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 with cold water, put scalded tomatoes in it.
With a sharp knife make a cut on the back side, remove the skin. Cut the stem and seal near them, cut the tomatoes finely.
Pour olive oil into a skillet or skillet with a high side, add chopped tomatoes, to taste with salt and sugar. Simmer for 15 minutes, until the mass turns into a puree.
Making vegetable mince - finely chopped onions. Fry it in heated olive oil to a translucent state. Onions should caramelize, become sweet.
Rub the cleaned carrots on a large grater, also throw in the well-heated oil and simmer until the volume decreases by about 1/3.
Then mix the onions and carrots, salt.
We take the Bulgarian pepper - dense and fleshy, small in size. Cut the tops together with the stalks, cut the seeds.
Heat about 2 liters of water to a boil, put the peppers so that they are completely submerged in water. Blanch 3-4 minutes, cool in a saucepan with cold water.
Filling the peppers with vegetable stuffing is not very tight, so that they turn out to be gutta-percha and easily take the desired shape (when filling cans).
We prepare containers for preservation. Banks with a capacity of 0.7 l. washing in a weak solution of baking soda, then pour boiling water and sterilize over steam. Put the stuffed peppers in jars.
Fill the tomato sauce with a knife with a thin and long blade along the walls (inside the cans) to remove the air pockets. Pay attention - salt and sugar present in tomato sauce and in the filling, for me, as indicated in the recipe above, is enough, but you always follow your taste.
Fill the jars with boiled lids. In a large saucepan, heat the water to 40 degrees Celsius, put canned food, gradually bring to a boil. We will sterilize 15-20 minutes, we get, we put, turning a neck downwards.
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 itself at a temperature of from +2 to +7 degrees.