Sweet pickled peppers stuffed with cabbage and carrots - a recipe for preparing bell peppers for the winter.

For preparation you will need mature sweet peppers. It will be just perfect if you pick up colorful fruits. Pepper varieties can be different.

How to cook stuffed peppers with cabbage and carrots.

Wash the peppers thoroughly, remove the stalks, cut off the tops, and clean out the seeds.

Blanch in boiling water for 2-3 minutes.

Cool and dry the pepper.

The next step is how to make the filling.

For the filling we take: 900 g cabbage, 100 g carrots, 1-1.5 teaspoons salt, you can add spices to taste.

We chop white cabbage in advance, be sure to take mature, autumn-winter varieties.

Wash the carrots thoroughly, peel them, cut them into small cubes, or you can grate them coarsely.

Mix and grind the vegetables, adding salt first. Let the mixture stand for about 3-5 hours, the juice should separate.

Pour the juice into a separate bowl.

We stuff the peppers with a mixture of cabbage and carrots.

Place the stuffed peppers in jars, fill with the resulting juice, before adding vinegar to it.

Cover the jars with lids and place them in a container for sterilization, add hot water.

The required sterilization time for half-liter jars is 35-40 minutes, for liter jars it will take 45-50 minutes.

After sterilization, screw the lids on the jars and place them upside down. Leave them like this until they have cooled completely.

It is better to store pepper preparations in cool rooms.

A half-liter container holds 175 g of pepper, 175 g of minced cabbage and carrots, 150 g of filling, 1.5 teaspoons of 6% vinegar.

You can be sure that sweet pickled peppers stuffed with cabbage and carrots, prepared at home, will be appreciated by your loved ones and guests. And a tasty, aromatic appetizer made from bell pepper will now be included in your winter preparations every year.