Bulgarian stuffed peppers for the winter

6.06.2019 Winter blanks

Peppers stuffed with vegetables for the winter in Bulgarian have been loved since Soviet times, I think, all without exception. In my opinion, this is one of the most delicious preparations of sweet pepper - so fragrant that there are simply no words!

Stuffed pepper can be served with a meat dish for a side dish, or you can just eat it with a slice of fresh bread - delicious to the point of insanity!

It takes 80 minutes to cook, several half-liter cans will come out of the ingredients listed in the recipe.

Ingredients:

sweet red pepper - 1.5 kg;
onions - 0.5 kg;
carrot - 0.7 kg;
tomatoes - 0.5 kg;
9% vinegar - 4 tbsp. spoons;
sugar - 5 tbsp. spoons;
salt - 2.5 tbsp. spoons;
vegetable oil - 1 \ 2 glasses;
tomato puree - 100 g;
sweet red paprika to taste;
water.

How to prepare peppers stuffed with vegetables for the winter

Pour vegetable oil into the pan. If the pan is non-stick, then just spray it with oil.

In a heated frying pan we send finely chopped onions, sprinkle it with a pinch of salt, cook for several minutes over medium heat.

On a vegetable cutter, grind carrots with a very thin straw. Add chopped carrots to the pan, fry with onions for 7-8 minutes.

When the onions and carrots become soft, add the diced tomatoes.

Pour half the salt, sugar, red sweet paprika, close the lid, cook for 10 minutes.

We clean the fleshy red peppers - cut off the tail and the “hat”, remove the seeds, and rinse.

Put the peppers in a large pot, pour boiling water, bring to a boil. Leave in hot water for 15-20 minutes.

Softened pods are filled with vegetable filling. If the pods are large, then you need to start them sparingly, as tightly filled pods may not fit into the jars.