Canned Bell Peppers, Tomatoes, and Onions for Winter
With this recipe, you can treat yourself to bell peppers even in the dead of winter. And it's easy to make.
Lady A.
Recipe author
Canned Bell Peppers, Tomatoes, and Onions for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
1 g
Fats 46 %
6 g
Carbohydrates 46 %
6 g
82 kcal
GI:
83
/
0
/
17
- This is probably one of the simplest ways to put up bell peppers with onions. Wash the peppers thoroughly, remove the seeds, and cut them into small pieces. Fry the pieces in a skillet with vegetable oil. Peel the onions, wash them, cut them into rings, and fry them in a separate skillet with vegetable oil. Rinse the dill and parsley and chop them. Wash the tomatoes, pour boiling water over them, and slip off the skins. Chop the peeled tomatoes, put them in a cooking pot, add vegetable oil, and bring to a boil. Add the sugar and salt to the tomatoes. Boil the tomatoes for at least three minutes, then add the bell peppers, herbs, and onions. Bring it back to a boil, then ladle it into pre-sterilized jars and seal the lids. It's best to store the peppers and onions in a cool place, away from sunlight, which can affect the peppers' color.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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