Canned Pumpkin with Bell Pepper for Winter
A wholesome and very tasty winter preserve — delicious, simple, and quick! I adore pumpkin and pumpkin preserves; I'll eat it any way at all. I came across this tasty little "pumpkin for winter" recipe in my grandmother's cooking notes. You can serve it as a dish on its own, stew it with meat, pair it with boiled rice, or use it as a sauce. It's a bit reminiscent of a Chinese dish.
Natochka
Recipe author
Canned Pumpkin with Bell Pepper for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
1 g
Fats 23 %
3 g
Carbohydrates 69 %
9 g
63 kcal
GI:
33
/
0
/
67
- Cut everything except the tomatoes into large pieces — sticks work well. Cook for 30 minutes, and 5 minutes before the end pour in 1 tablespoon of vinegar essence (concentrated vinegar). Then pack everything into clean, dry jars and seal them. I start the onion and carrot in the pot first and keep chopping the pumpkin while they go, because the carrot and onion are better braised (not fried) a little longer — otherwise the carrot can stay a bit tough. I adjust the proportions to taste: a little less carrot, and more pumpkin and pepper. Instead of the puréed tomatoes, you can use runny tomato paste or ready-made ketchup.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Pumpkin - 29 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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