Stuffed peppers in tomato juice for the winter

Ingredients

• sweet pepper - 800 g
• tomato juice - 1 l
• onion - 2-3 onions
• carrots - 10 pieces
• parsley - a bunch
• cilantro - a bunch
• garlic - 4 cloves
• bay leaf - 1-2 pcs.
• black peppercorns - 6 peas
• fresh hot pepper - 0.5 pod
• vegetable oil - 2 tbsp.
• salt - 50 g

Cooking

Step 1

Sweet peppers with thin walls are most suitable for canning. Wash ripe undamaged peppers thoroughly, cut off the top with the stalk, remove the seeds. Boil water in a large saucepan. Dip the peppers in it for 3 minutes, then recline in a colander and put cut side down on paper napkins.

Step 2

Wash onions and carrots, peel and cut into thin strips. Peel the garlic, finely chop. Wash parsley and cilantro, dry with paper towels, finely chop the greens.

Step 3

Heat vegetable oil in a frying pan. Saute onions and carrots for 3 minutes. Add garlic, herbs, salt to taste, mix and cook without a lid for another 3 minutes. Vegetables should be soft, but not boiled. With a tablespoon, fill the peppers with the resulting filling. It should be laid quite tightly, flush with the edges of the peppers.

Step 4

Put the peppers prepared in this way in a sterilized jar. Jars for home canning should be prepared in advance. They must be thoroughly washed, then doused with boiling water from the inside and put on a dry, clean towel with the neck down.

Step 5

Wash the hot pepper, remove the stalk and seeds, cut into small pieces. Pour tomato juice into a saucepan. Add bay leaf, hot pepper, black peppercorns and salt. Put on high heat and bring to a boil.

Step 6

Pour boiling tomato juice through a fine sieve into a jar of peppers. Cover the jar with a lid and place in a pot of boiling water for 30 minutes. Then tightly close, cool at room temperature and store. Peppers will be ready to eat in a week.