Name: Canned Stuffed Peppers Horn of Plenty
Yield: 0
Ingredients: Sweet red pepper - 15 PC.; Eggplant - 10 PC.; Carrot - 3 PC.; Parsnip root - 2 PC.; Garlic - 2 PC.; Water - 2 L; Sugar - 200 gram; Salt - 2 tbsp; Vinegar - 300 Ml; Clove - 20 PC.; Allspice - 20 PC.; Black pepper - 1 Tsp; Bay leaf - 3 PC.; Vegetable oil - 0.5 Art.

Recipe information

Cooking:

Servings per container:

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Ingredients for - Canned Stuffed Peppers Horn of Plenty

1. Sweet red pepper - 15 PC.

2. Eggplant - 10 PC.

3. Carrot - 3 PC.

4. Parsnip root - 2 PC.

5. Garlic - 2 PC.

6. Water - 2 L

7. Sugar - 200 gram

8. Salt - 2 tbsp

9. Vinegar - 300 Ml

10. Clove - 20 PC.

11. Allspice - 20 PC.

12. Black pepper - 1 Tsp

13. Bay leaf - 3 PC.

14. Vegetable oil - 0.5 Art.

How to cook deliciously - Canned Stuffed Peppers Horn of Plenty

1. Stage

Wash the peppers, cut off the stalks and remove the seeds. Boil the marinade with the sugar, salt, spices and half the vinegar.

2. Stage

Drop peppers in batches into the boiling marinade and boil for 2 minutes at a low boil.

3. Stage

Cut peeled carrots and parsnips into thin slices. Fry in sunflower oil until soft.

4. Stage

Slice the eggplants lengthwise to 0.5 cm thickness. Leaving 2 or 3 pieces, which should be sliced into 1 cm thick washers. Roast the eggplants until soft in oil over high heat.

1. Stage. Canned Stuffed Peppers Horn of Plenty: Slice the eggplants lengthwise to 0.5 cm thickness. Leaving 2 or 3 pieces, which should be sliced into 1 cm thick washers. Roast the eggplants until soft in oil over high heat.

5. Stage

Coat each fried slice of eggplant with garlic through a garlic masher, place carrot and parsnip straws across it and roll up. Stuff the peppers with the rolls, stacking them tightly a few at a time.

1. Stage. Canned Stuffed Peppers Horn of Plenty: Coat each fried slice of eggplant with garlic through a garlic masher, place carrot and parsnip straws across it and roll up. Stuff the peppers with the rolls, stacking them tightly a few at a time.

6. Stage

Stuffed peppers we put in a jar, the gaps, if they remain, fill with slices of roasted eggplant. Boil the remaining marinade again, adding at the end the second half of the vinegar and pour into the jars.

1. Stage. Canned Stuffed Peppers Horn of Plenty: Stuffed peppers we put in a jar, the gaps, if they remain, fill with slices of roasted eggplant. Boil the remaining marinade again, adding at the end the second half of the vinegar and pour into the jars.

7. Stage

Cover the jars with sterilized lids and put for sterilization, 700 Ms. 15 minutes, a liter - 20 minutes. Then close the jars and leave them to cool, covered with a blanket.