Lovers of stuffed peppers can cook it under the marinade to stock up on a delicious snack for the winter. Such a dish is also made in small portions for everyday meals and for holidays. Stuffing from cabbage and a mixture of vegetables is suitable for fasting, on other days you can increase its calorie content by combining with meat. Various marinades give the stuffed peppers original shades of taste.
Pick your recipe
Peppers stuffed with cabbage: cooking secrets
Bell pepper for stuffing can be of any shape and any color, but dishes with colorful fruits look especially beautiful. Pods should be selected smooth, fleshy, with thick walls, without any damage, wrinkles and spots.
Usually, the top of the pepper with the stem is carefully cut off before stuffing - this is the lid of the fruit. The pod is peeled from the seed core and filled with minced meat. In some recipes, pepper is cut into halves, and also remains unclosed - in the latter case, the snack will pickle faster.
Any kind of cabbage can be used for stuffing sweet pepper, although they often take white cabbage. It can be the only component, or combined with other products:
- mushrooms;
- carrots;
- greens;
- onions;
- garlic
- Tomatoes
- cheese
- eggs
- meat;
- cereals, etc.
The marinade gives the stuffed peppers, cabbage, other vegetables a pungent taste and a light crunch, and also helps to preserve the preparations for the winter. Basis for filling usually become:
- vinegar;
- salt;
- soy sauce;
- tomato juice;
- lemon juice;
- vegetable oil.
Various additives, such as garlic, dill, basil, cinnamon, caraway seeds, cloves, bay leaves, honey and other products, add originality to the marinade, depending on the imagination of the cook and the availability of ingredients.
Pickled peppers stuffed with cabbage for the winter
For a classic recipe for pickled pepper with cabbage, first take away 1.5 kg of pods without any damage, cut off the tops with the stalks and peel about the seeds. Rinse thoroughly in running water, then lower in boiling water for 10 minutes. At the fork of cabbage, remove the upper leaves and the stalk, finely chop the remaining leaves. Separate the cloves from the three heads of garlic, peel and separate each half in half lengthwise. Wash and dry a bunch of parsley greens.
Remove pepper from boiling water, drop in a colander to glass 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 pepper and cabbage so that all the fruit caps look up. Top with parsley. In a liter of water, omit the ingredients for the marinade:
- a glass of granulated sugar;
- a tablespoon of coarse salt;
- a glass of vegetable oil.
Boil water, pour a glass of 6% vinegar and pour stuffed peppers and cabbage with the resulting hot marinade. Install cans with homemade workpieces in a cold oven and heat to 120 ° C. Sterilize for 20 minutes, then roll up and wrap with a blanket. Allow to cool at room temperature, then remove in the cold for long-term storage.
Pickled Peppers Stuffed with Cabbage and Carrots
At the pods of red bell pepper (only 2 kg), cut off the lids, wash the fruits from the inside and outside, let the water drain. Throw out the stems, and finely chop the separated tops with a knife. Wash large carrots and grate on a medium grater, chop a kilogram cabbage of white cabbage.
Blanched the prepared pepper in boiling water for five minutes, then remove and turn it open side down. Excess moisture must drain. Chop the small pod of hot pepper very finely and mix with:
- chopped carrots;
- cabbage;
- chopped tops of pepper;
- chopped cloves of garlic head;
- salt to taste;
- coriander to taste.
Fill pepper thoroughly with a mixed vegetable mixture, put in a large enameled pan. 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 lavrushki;
- a few peas of allspice;
- half a glass of vegetable oil.
Boil the marinade and pour the vegetables so that they are immersed in the liquid. Squeeze the peppers a little with a spoon, trying not to disturb the integrity of the stuffed fruits. Close the lid and stand for 24 hours at room temperature. After that, put stuffed peppers with cabbage and carrots into the refrigerator compartment. Chilled snacks can be served with vegetables and meat dishes.
Peppers stuffed with cabbage, tomatoes and rice
Prepare 12 multi-colored pods of bell pepper 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 cabbage. Wash, dry and grate a couple of carrots on a medium grater.
Dip 6 large tomatoes in boiling water, remove and quickly peel off the skin. After that, chop the pulp of the tomato in equal cubes. Boil 150 grams of rice until half cooked, put in a colander.
In a deep saucepan, heat 3 tablespoons of refined vegetable oil, then fry the onion in it until golden brown. Add carrots and sauté for 3 minutes, put tomatoes in a saucepan and keep the vegetables on moderate heat for another 2-3 minutes.
Combine the vegetable frying with cabbage, rice, mix thoroughly. Stuffed pepper with the mixture, cover with the tops. Place the pods in a saucepan, pour boiling water and simmer for half an hour under the lid over low heat. After this, drain the broth and cool a little.
Add to 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 corolla of dried dill.
When the marinade begins to boil, filter it and pour into the pan to the stewed stuffed pepper. Leave until morning in the room, then cool the dish. Pepper can be taken from 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 a day before serving. For one serving you will need a large pod of bell pepper, which is cut lengthwise into halves. The peduncle should be removed, rinse and dry both parts of the pod.
Fry 100 grams of mushrooms for 15-20 minutes in vegetable oil. Chop 80 grams of white cabbage, a small onion, mix with mushrooms, add a little water and stew about the softness of vegetables and evaporation of the liquid.
Stuff the pepper halves with a mixture of mushrooms and vegetables. Carefully place the pods in the baking sleeve and put on a baking sheet in the oven, preheated to 180 ° C. Keep in the oven for 40 minutes.
Softened vegetables put 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 fill and marinate for a day. After that, 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 the caps with the stalks, peel the seeds from the fruits, rinse. Put in boiling water and leave for 2 hours.
Slice and grind 600 grams of white cabbage with three tablespoons of table salt until the juice starts to flow. Rinse 400 grams of apples, drain, peel, chop with a knife. To free from the husk and cut into thin rings the head of onion. Mix vegetables and fruit pulp.
Remove softened pepper from hot water, put open side down. When the moisture drains from the pods, and they themselves have cooled, fill them to the top with fruit and vegetable stuffing and close the lids. In a sterilized three-liter jar, throw 2-3 parsley, a bunch of dried dill and close stuffed peppers.
Measure one and a half liters of water in which the peppers were softened, bring it to a boil again and keep on moderate heat for 5 minutes. Pour the vegetables in the jar, cover with a lid, and after 10 minutes, again drain the liquid into the pan. Add 3 tablespoons of table salt and granulated sugar, a glass of 9% vinegar and bring to a boil. Pour stuffed peppers with marinade and roll up.
Stuffed Peppers with Broccoli and Beef in Marinade
200 grams of broccoli divided into small inflorescences. Scroll 300 beef tenderloins together with 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 pods of sweet pepper, each cut lengthwise into half. Remove seeds and septum. Place cabbage with meat in pepper, sprinkle with grated cheese.
Grease the baking dish with vegetable oil, put the stuffed pepper tightly in it with cheese powder top. 45 minutes bake vegetables in the oven at a temperature of 180 ° C.
Drain the juice released 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. 4 garlic cloves to peel and pass through a garlic squeezer. Place greens and garlic in a mixture of juice, oil and vinegar, salt and pepper to taste.
Put the baked stuffed peppers in a pan and cover with marinade, then close the lid. Hold overnight in the refrigerator compartment, then the snack can be served at the table.
Peppers stuffed with vegetables and rice under soya marinade
Hold 200 grams of frozen Hawaiian mixture (rice or vegetables; rice, vegetables and corn) at room temperature until the cake mix 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 the stalks, remove the seeds, wash and dry the pods. Combine the broccoli and the Hawaiian mixture, salt to taste, mix well and stuff the pods. Close with caps with stalks.
Heat the water in a double boiler, place stuffed peppers on a wire rack greased with vegetable oil. Steam vegetables for 40 minutes. Meanwhile, peel and pass through the garlic squeezer 10 grams of garlic, chop several branches of dill. Mix with half a glass of soy sauce and the same amount of natural yogurt. Add salt and pepper to taste.
Soy marinade pour hot stuffed pepper, steamed. Allow to cool at room temperature. Put in the refrigerator. A delicious and satisfying snack can be eaten in 3 hours.
Pepper with cabbage under a honey marinade
Wash a dozen medium-sized pods of sweet yellow and red peppers, clean the septum with seeds and blanch in boiling water for 5 minutes. Peel half a cabbage of top, sluggish leaves, cut the rest into thin strips.
Finely chopped 5 garlic cloves and a bunch of parsley, chop the carrots, peel and grate on a Korean grater. Cut a pair of onions into thin half rings. Stir the chopped vegetables, stuff them with pods of pepper and cover with caps with stalks.
Stuffed peppers are placed in a sterile glass container, put to taste laurel, mustard seed and peppercorns. Pour 1 liter of water into the pan, place 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 stuffed peppers, then roll up for the winter.