Stuffed pepper lovers can marinate it for a tasty snack for the winter. This dish is also made in small portions for daily meals and for holidays. The filling of cabbage and a mixture of vegetables is suitable for fasting, on other days you can increase its calorie content by combining it with meat. Various marinades give the stuffed peppers original flavors.
Pepper stuffed with cabbage: cooking secrets
Bell peppers for stuffing can be of any shape and color, but dishes with multi-colored fruits look especially beautiful. Pods should be selected that are smooth, fleshy, with thick walls, without any damage, wrinkles and spots.
Usually, before stuffing, the top of the pepper with the stalk is carefully cut off - this is the cap of the fruit. The pod is peeled from the seed pod and filled with minced meat. In some recipes, the pepper is cut into halves and also left uncovered - in the latter case, the appetizer will marinate faster.
Any type of cabbage can be used for stuffing sweet peppers, although white cabbage is most often taken. It can be the only component, or it can be combined with other products:
- mushrooms;
- carrots;
- greens;
- onions;
- garlic;
- tomatoes;
- cheese;
- eggs;
- meat;
- cereals, etc.
The marinade gives stuffed peppers, cabbage and other vegetables a spicy taste and a slight crunch, and also helps to preserve the preparations for the winter. The basis for filling is usually:
- vinegar;
- salt;
- soy sauce;
- tomato juice;
- lemon juice;
- vegetable oil.
The originality of the marinade is given by various additives, such as garlic, dill, basil, cinnamon, cumin, cloves, bay leaves, honey and other products, depending on the imagination of the cook and the availability of ingredients.
Pickled peppers stuffed with cabbage for the winter
For the classic pickled pepper with cabbage recipe, first select 1.5 kg of pods without any damage, cut off the tops with stalks and peel them about seeds. Rinse thoroughly in running water, then put in boiling water for 10 minutes. Remove the top leaves and stump from the cabbage fork, finely chop the rest of the leaves. Separate the cloves from three heads of garlic, peel and divide each in half lengthwise. Wash and dry a bunch of parsley well.
Remove the pepper from the boiling water, discard in a colander to glass the water. Fill each pod with cabbage, put halves of garlic on top (1-2 slices per pepper) and close with lids - the tops of the pods.
Fill clean glass jars with stuffed peppers and cabbage so that all the fruit lids are facing up. Cover with parsley. In a liter of water, lower the ingredients for the marinade:
- a glass of granulated sugar;
- a tablespoon of coarsely ground table salt;
- a glass of vegetable oil.
Boil water, pour in a glass of 6% vinegar and pour the stuffed pepper and cabbage with the resulting hot marinade. Place the jars with homemade products in a cold oven and heat up to 120 ° C. Sterilize for 20 minutes, then roll up and wrap with a blanket. Allow to cool at room temperature, then put in the cold for long-term storage.
Pickled peppers stuffed with cabbage and carrots
Cut off the caps of the pods of red sweet pepper (only 2 kg), wash the fruits inside and out, let the water drain. Throw out the stalks, and finely chop the separated tops with a knife. Wash large carrots and grate on a medium grater, chop a kilogram head of white cabbage.
Blanch the prepared peppers in boiling water for five minutes, then remove and turn the open side down. Excess moisture must drain off. Chop a small pod of hot pepper very finely and mix with:
- chopped carrots;
- cabbage;
- chopped pepper tops;
- chopped cloves of head of garlic;
- salt to taste;
- coriander to taste.
Fill pepper with thoroughly mixed vegetable mixture, place in a large enamel saucepan. Pour a liter of water into a separate container and add to it:
- a glass of granulated sugar;
- 140 ml of 9% vinegar;
- 50 grams of coarse salt;
- 2-3 lavrushka;
- a few peas of allspice;
- half a glass of vegetable oil.
Boil the marinade and pour over the vegetables so that they are immersed in the liquid. Squeeze the peppers a little with a spoon, being careful not to disturb the wholeness of the stuffed fruit. Close the lid and keep at room temperature for 24 hours. After that, put the stuffed peppers with cabbage and carrots into the refrigerator compartment. A chilled snack can be served with vegetable and meat dishes.
Pepper stuffed with cabbage, tomatoes and rice
Prepare 12 multi-colored bell pepper pods for stuffing: cut off the top, remove the seeds, rinse the pods and dry. Peel a couple of large heads of onions, finely chop 300 grams of white cabbage. Wash, dry and grate a couple of carrots on a medium grater.
Dip 6 large tomatoes in boiling water, remove and quickly peel. Then cut the tomato pulp into equal cubes. Boil 150 grams of rice until half cooked, discard in a colander.
Heat 3 tablespoons of refined vegetable oil in a deep saucepan, then fry the onion in it until golden brown. Add carrots and sauté for 3 minutes, put tomatoes in a saucepan and keep vegetables on moderate heat for another 2-3 minutes.
Combine vegetable frying with cabbage, rice, mix everything thoroughly. Stuff pepper with the resulting mixture, cover with tops. Place the pods in a saucepan, pour boiling water over and simmer under a lid over low heat for half an hour. After that, drain the broth and cool slightly.
Add to a liter of broth:
- 3 bay leaves;
- 3 tablespoons of salt;
- a glass of granulated sugar;
- a glass of table vinegar;
- 170 ml of vegetable oil;
- 2-3 corollas of dried dill.
When the marinade comes to a boil, filter it and pour it into a saucepan over the stewed stuffed pepper. Leave in the room until morning, then cool the dish. Peppers can be taken out of the marinade and served as a side dish for meat dishes.
Pickled peppers stuffed with cabbage and mushrooms
This simple and tasty snack should be prepared 24 hours before serving. For one serving, you will need a large pod of bell pepper, which is cut lengthwise into halves. The stalks should be removed, both parts of the pod should be rinsed and dried.
Fry 100 grams of mushrooms for 15-20 minutes in vegetable oil. Chop 80 grams of white cabbage, a small onion, mix with the mushrooms, add a little water and simmer until the vegetables are soft and the liquid evaporates.
Stuff the pepper halves with a mixture of mushrooms and vegetables. Carefully place the pods in a roasting sleeve and place on a baking sheet in an oven preheated to 180 ° C. Keep in the oven for 40 minutes.
Place the softened vegetables in a deep bowl. Mix the same amount of sour cream in half a glass of freshly squeezed tomato juice, add 30 ml of vegetable oil and a couple of teaspoons of salt. Pour the pods with the resulting filling and marinate for a day. After that, the stuffed peppers are ready to eat.
Pickled peppers stuffed with cabbage and apples
Prepare one and a half kilograms of sweet pepper for stuffing: cut off the caps with stalks, peel the seeds from the fruits, rinse. Put in boiling water and leave for 2 hours.
Chop 600 grams of white cabbage and grind with three tablespoons of table salt until the juice begins to flow. Rinse 400 grams of apples, drain, peel, chop with a knife. Remove the husk and cut the onion head into thin half rings. Mix vegetables and fruit pulp.
Remove the softened pepper from hot water, put with the open side down. When the moisture drains from the pods, and they themselves cool down, fill them to the top with minced fruit and vegetables and close with lids. Throw 2-3 lavrushkas, a bunch of dried dill into a sterilized three-liter jar and place the stuffed peppers closely.
Measure out one and a half liters of water in which the peppers softened, bring it to a boil again and keep it on moderate heat for 5 minutes. Pour the vegetables into the jar, cover with a lid, and after 10 minutes, pour the liquid back into the pan. Add 3 tablespoons of table salt and granulated sugar, a glass of 9% vinegar and bring to a boil. Pour the marinade over the stuffed peppers and roll up.
Stuffed peppers with broccoli and marinated beef
Divide 200 grams of broccoli into small florets. Scroll 300 beef tenderloin together with the peeled onion through a meat grinder with a large sieve. Combine cabbage with minced meat, add freshly ground pepper and salt to taste.
Grate 100 grams of hard cheese on a fine grater. Wash 8 small bell pepper pods, cut each lengthwise in half. Remove seeds and partitions. Place cabbage with meat in pepper, sprinkle with grated cheese.
Grease a baking dish with vegetable oil, tightly put the stuffed pepper in it with cheese powder. Bake vegetables for 45 minutes in the oven at 180 ° C.
Drain the juice from the stuffed pepper, squeeze fresh lemon into it, add a teaspoon of balsamic vinegar and half a glass of olive oil. Rinse a bunch of basil, dry, tear off the leaves and chop finely. Peel 4 garlic cloves and pass through a garlic press. Place herbs and garlic in a mixture of juice, oil and vinegar, salt and pepper to taste.
Place the baked stuffed peppers in a saucepan and cover with the marinade, then close the lid. Keep it overnight in the refrigerator compartment, then the snack can be served to the table.
Peppers stuffed with vegetables and rice, with soy marinade
Hold 200 grams of frozen Hawaiian mixture (rice or vegetables; rice, vegetables, and corn) at room temperature until it is thawed. Blanch 200 grams of frozen broccoli in boiling water for 5 minutes, then divide into small inflorescences.
Prepare 200 grams of bell pepper for stuffing: cut off the caps with stalks, remove the seeds, wash and dry the pods. Combine broccoli and Hawaiian mixture, add salt to taste, mix well and fill the pods. Close the caps with stalks.
Heat the water in a double boiler, place the stuffed peppers on a wire rack greased with vegetable oil. Steam vegetables for 40 minutes. In the meantime, peel and pass 10 grams of garlic through a garlic press, chop a few branches of dill. Mix with half a glass of soy sauce and the same amount of natural yogurt. Season with salt and pepper to taste.
Pour steamed hot stuffed peppers with soy marinade. Let cool at room temperature. Put in the refrigerator. A tasty and satisfying snack can be eaten in 3 hours.
Pepper with cabbage with honey marinade
Wash a dozen medium-sized yellow and red sweet pepper pods, clean the partitions with seeds and blanch in boiling water for 5 minutes. Peel half a cabbage from the upper, sluggish leaves, cut the rest into thin strips.
Finely chop 5 peeled garlic cloves and a bunch of parsley, wash, peel and grate the carrots. Cut a couple of onion heads into thin half rings. Stir the chopped vegetables, stuff the pepper pods with them and cover with the caps with stalks.
Put stuffed peppers in a sterile glass container, put lavrushka, mustard seed and peppercorns to taste. Pour 1 liter of water into a saucepan, put the ingredients for the marinade there:
- 2 tablespoons of natural honey;
- a glass of 6% vinegar;
- 4 tablespoons of granulated sugar;
- a tablespoon of table salt.
Boil the resulting mixture and immediately pour the stuffed pepper, then roll up for the winter.
Pepper stuffed with cabbage and tomato marinade
Finely chop 3 kg of white cabbage. Wash a couple of large carrots, peel and grate on a medium grater. Stir chopped vegetables with chopped dill (bunch), salt to taste. Leave the cabbage and carrots to brew for half an hour.
Wash 3 kg of bell pepper, dry, cut into halves lengthwise. Remove stalks, seeds, septa. Rinse again and drain off the water. Stuff the parts of the pods with vegetables and cover them with the second halves of the fruit.
Pour 2 liters of freshly squeezed tomato juice, 2 cups of vegetable oil, 150 ml of 9% vinegar into an enamel pan. Put on fire, dissolve a glass of granulated sugar and 4 tablespoons of salt while stirring in the marinade. Bring to a boil and make a small fire. Cook for half an hour. Place the stuffed peppers in sterile jars, pour over the tomato marinade and roll up for the winter.
