Stuffed Peppers for Winter

This recipe is perfect for anyone who wants to quickly make stuffed peppers. Without complicated procedures, without cooking, and without the smell of cooked vinegar throughout the apartment. Stuffed peppers prepared according to this recipe can be served the very next day and enjoyed.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 5 kg Bell pepper, red, fresh

  • 10 pods Garlic, fresh

  • 1 bouquet Parsley, fresh

  • 2 dl Oil, vegetable oil, canola

  • 0.5 l Vinegar, distilled

  • 1 piece Salt, table

  • 0.5 piece Sugar, white

  • pieces Spices, pepper, black

Steps

  1. Clean and wash the peppers. Cut them lengthwise into quarters. Peel the garlic and slice it into thin pieces. Roughly chop the parsley.

  2. Place the ingredients in a large bowl and pour oil and vinegar over them. Add salt, sugar, and whole peppercorns. Mix everything well.

  3. Cover the bowl with a lid or plastic wrap. Let it sit for 24 hours (or overnight), stirring the ingredients every few hours.

  4. Tightly pack the peppers into clean jars and pour the liquid that has accumulated in the bowl over them. Do not worry if there seems to be too little liquid, as the peppers will release water. Make sure the liquid fills all the air pockets in the jar.

  5. If the peppers are sticking out of the liquid, press them down using skewers that are broken to the necessary length and placed in a cross shape on top of the peppers (just like our grandmothers used to do). You can also buy plastic 'pressers' for preserving. If needed, add more liquid to the jars after a few hours when all the air pockets are filled. Tightly seal the jars. Peppers prepared this way can be stored for one year in a cool, dark place.

Nutrition Information (Per 100g)

  • Calories: 32 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5.93 g
    • Sugars: 3.63 g
  • Protein: 0.09 g
  • Fiber: 1.8 g