Stuffed peppers for the winter - a step-by-step recipe on how to prepare peppers stuffed with meat and rice for future use.

Cooking stuffed peppers requires that you have: sweet bell peppers, rice, meat, onions, tomatoes, butter, parsley, ground hot pepper, sugar, salt and bay leaf.

How to cook stuffed peppers.

Let's describe the recipe step by step.

Wash young, small-sized sweet peppers, cut off the stalks, remove the seeds without damaging the integrity of the pepper, blanch in boiling water for 2 minutes. and cool.

Separately prepare the rice: rinse it, let the water drain, pour water into a saucepan (2 cups of water for 180 g of rice) and cook until half cooked over low heat. If the rice turns out sticky after cooking, wash it.

How to make minced pork: We take fresh meat of medium fat content, wash it, let the water drain, and pass it through a meat grinder.

Prepare the remaining ingredients: add butter to the peeled and washed onions and fry it until golden brown.Add minced pork and simmer until the meat is cooked.

Wash the parsley, dry it and chop it finely.

Next step - How to prepare the filling for peppers: mix rice with fried onions and meat, parsley, add ground pepper and salt.

Stuff the peppers with the prepared filling and add 2-4 pieces each. (as much as will fit) in a 0.5 liter jar.

Now Let's prepare the sauce for pouring the pepper: Wash ripe red tomatoes, peel them from the stalks, cut out the part where the tomato was attached to the branch, spoiled places, peel them and grate them on a coarse grater or pass them through a meat grinder. Boil the resulting mass in an enamel pan for 15 minutes, add salt and sugar and boil for another 10 minutes.

Fill the jars with prepared peppers with tomato sauce obtained from tomatoes, but not to the top, but 2 cm below the edge of the neck. Cover the jars with lids, place them in a pan of hot water and sterilize for 30 minutes. at a temperature of 105-106°C. To achieve this temperature you need to add 350 g of salt per 1 liter of water. The pan where the jars are sterilized must be covered with a lid. After sterilization, immediately roll up the jars, check if the lid is leaking and leave for 10-12 hours.

After the required time has passed, we put clamps on the jars or secure a load and sterilize the workpiece with clamps in several stages:

1) Sterilize the first time for 90 minutes, leave the jars in a pan with hot water for gradual cooling;

2) 2nd time, after 24 hours we repeat the operation;

3) 3rd time, after 24 hours we repeat the operation again.

After the last sterilization, remove the clamps from the cooled jars and check the quality of the closure.We keep the jars for 15 days at room temperature, check the condition of the lids, and then, if the lids are not swollen, we take them to a cold cellar or put them in the refrigerator.

For one 0.5 liter jar you will need several small sweet peppers.

For minced meat: 2 medium onions, 180 g rice, 300 g meat, 100 g butter, 1 teaspoon. spoon of salt, 0.5 teaspoon. spoons of ground hot pepper, parsley, bay leaf.

For the tomato sauce: 800 g tomatoes, 2 tsp. spoons of salt, 1.5-2 tbsp. spoons of sugar.

Of course, this is not an easy recipe; preparation will take quite a lot of time, but you can stock up on delicious stuffed peppers for the winter and easily and simply delight your loved ones in winter. After all, this is a ready-made meat main course. You just need to open it and heat it with sour cream. And if you are in a hurry, you can eat stuffed peppers with rice and meat cold. Bon appetit!

Photo. Stuffed peppers with rice and meat for the winter.