Peppers Put Up for Winter Stuffing
This canned preserve has a real standout quality. What is it? Find out for yourself!
Evdokia
Recipe author
Peppers Put Up for Winter Stuffing
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
2 g
Fats 0 %
0 g
Carbohydrates 78 %
7 g
27 kcal
GI:
100
/
0
/
0
- One of my family's favorite dishes is stuffed bell peppers. In summer I make them from fresh peppers, in big batches, all the time. Everyone loves them. But what to do in winter? Where I live, every home cook puts up whole sweet bell peppers for the winter specifically for stuffing. There are tons of recipes for this — with vinegar, with aspirin — but I use the one for bell peppers in tomato paste. Peppers made this way carry no vinegar aftertaste, and on top of that you can add bell peppers in tomato paste to soup, borscht, and other dishes, using both the tomato and the peppers. They'll taste like summer.
- Here's my recipe: I take fleshy, fresh, unblemished peppers. Wash and clean them, then remove the stem and the seedy core. Drop the peppers into boiling water and boil for 3–4 minutes, until they just start to soften. I'd say don't even really boil them — just scald them and let them steep in the hot water. The key is not to overcook them, or the peppers will lose their shape.
- I pack the scalded peppers into jars. I usually use quart (1-liter) jars — they hold about 10 peppers, enough to feed a family of three. I also seal up three-quart (3-liter) jars, which I use for holidays when there are more people to feed.
- I fill the jars of peppers with homemade tomato paste thinned with water, with no preservatives. Store-bought works too — just check the ingredients. The ratio of water to paste is up to your taste; I use 3–4 tablespoons of paste per quart of water. Salt the tomato mixture and add sugar, again to taste. Bring the water-thinned tomato paste to a boil and pour it hot into the jars. I sterilize the jars for 20 minutes, then seal them and wrap them up. Once the jars have cooled, I move them down to the cellar.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
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