Bell pepper is a wonderful, fertile vegetable for all kinds of dishes. It is magnificent not only with tomato and sour cream sauce, with carrots and garlic, stuffed with cereal stuffing with meat, but also even stuffed with a vegetable mixture. Such dishes belong to the national cuisines of the Bulgarians, Moldavians and Romanians, Ukrainians, i.e. of the peoples in whose territory this culture grows.
Pickled Peppers with Cabbage
If you don’t know how to stuff peppers with vegetables, try this recipe. The dish is perfect for any side dish. It is good in itself, especially in winter, when there is a lack of vitamins. You will need, first of all, the pepper itself - it is better large, fleshy, "plump", red or yellow, it looks more elegant on the table. Just try so that the vegetables do not have defects, spots of rot, etc. Naturally, before you stuff the peppers with vegetables, you need to prepare it: wash and peel the stalk and seeds. To do this, gently cut the upper part closer to the handle (do not throw pieces of flesh out, they will go into action), clean it with seeds or a knife from the seeds, and rinse again. Then, for the filling, finely chop the ordinary cabbage and grate the carrots on a coarse grater. Treat products as they would be prepared for salting. The number of ingredients is taken arbitrarily, in this regard, stuffing peppers with vegetables according to this recipe is very easy. And, of course, take the garlic. Love cabbage sweeter - put a lot of carrots, sharpen - do not spare garlic.
With the marinade, the proportions are already desirable to observe. You will need: half a liter of sunflower oil (refined or not - at your discretion), vinegar, 9%, - one and a half cups (or less - choose the option that suits you), sugar - 1 cup (200-250 gr), but it is possible and a little more, the taste will turn out brighter, richer; salt - 5 tablespoons without a slide, water - half a liter. And, of course, spices: bay leaf, allspice and hot pepper.
Water is poured into the pan, oil, vinegar and other ingredients are added, and let it boil. We begin to stuff the pepper with vegetables, after lowering them in a boiling marinade for 5 minutes, along with pieces of pulp. Stir in cabbage with carrots and garlic. Stuff the peppers with the mixture, fold them tightly in a pan or bucket and pour them with the same marinade. Then cover the container, put the yoke on the lid. First let the billet stand for several days at room (rather warm) temperature, then send it to a cool place. And then you can put it in jars, divide the marinade according to them, and close them with nylon covers. Keep the workpiece in the refrigerator, remove as needed. Such
peppers stuffed with vegetables can be put in the cellar for the winter. There he can stand for quite some time, for several months.
Cooking pepper in the oven
You can also bake such peppers stuffed with vegetables in the oven. To do this, firstly, prepare a tomato and sour cream sauce. Chop 2-3 onions, fry in oil in a deep frying pan, then pour in a glass of sour cream, salt, slightly stew. Then add ketchup to taste. Now the filling: thinly chop the cabbage into strips. Scald with boiling water, then squeeze.
For half a kilogram of cabbage you will need 3 large carrots (grate) and 1 onion. Fry onions, stew carrots in it, add salt, add spices: allspice and hot pepper, coriander, bay leaf, a little clove inflorescence. Pass 4-5 cloves of garlic through the garlic. Transfer the cabbage to the rest of the vegetables, stir in the garlic and simmer for 10 minutes. When the mince is ready, fill them with each pepper, place on a baking sheet, pour the sauce and put in the oven, which should be preheated. Bake for about half an hour at a temperature of +180.
Sprinkle with chopped herbs before serving.