Stuffed pepper

Summer is the time for homework. Vegetables are fresh, inexpensive and so tasty. We master the preparation of pickles according to the recipes from the book “Lecho and canned salads”. For example, cook an unusual and incredibly tasty stuffed peppers.

Photo: Exmo Publishing
Bulgarian pepper1 kgBulb onions2 piecesRefined vegetable oil150 millilitersParsley (root)2 piecesCarrot4 piecesTomatoes700 gramsParsley4 sprigsSugar2 tbsp.1 tbsp.Pepper (fragrant)6 peasVinegar (9%)2 tbsp.
  • Servings:
  • Preparation time:60 minutes
  • Cooking time:60 minutes
  • Flow temperature:Chilled Dish
  • Processing Type:Pickling
  • Occasion:Everyday
  • Season:year round
  • Step 1.Choose a recipe.
    First you need to take a culinary collection "Lecho and canned salads" and find a suitable recipe.
  • Step 2.Cook a meal.

    Wash the sweet pepper, carefully cut off the top with a stem from each and remove the seeds. Rinse and dry the pods.

    Peel and chop the onions for the filling. Parsley and carrot roots wash, peel and grate on a medium grater. Heat 2 tablespoons of oil in a pan and brown onions. Add grated carrots and parsley, fry all together on low heat for 5 minutes. You can salt a little.

    Wash tomatoes, put in boiling water and cook for 2 minutes. Then clean and chop in a blender. Parsley greens wash, dry and chop. Mix it into the resulting tomato puree, add salt, sugar, allspice and vinegar. Cook on low heat for 10 minutes.

    Heat the remaining oil to 70 degrees and distribute over sterilized jars. Stuff the pods of pepper with cooked stuffing and put in jars. Fill with hot tomato paste with seasoning. Sterilize for 1 hour. Then roll up the covers and turn over, put on a towel. Allow to cool and clean in a dry cool place.

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