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Stuffed peppers in tomato juice

0
436
Kitchen Russian
Calorie content 117.8 kcal
Portions 3 port.
Cooking time 1 d.
Proteins * 1 gr.
Fats * 0.1 g
Carbohydrates* 28.6 gr.
* per 100 gr. product
Stuffed peppers in tomato juice
Content

Pepper stuffed with eggplant is marinated in tomato juice. At the same time, it does not lose its shape and color, the vegetables are fragrant and piquant.

Ingredients

Cooking process

step 1 out of 8
Wash the vegetables. Remove the seed boxes from the pepper.
step 2 out of 8
Prepare the marinade: mix 1.5 liters of water, 200 gr. granulated sugar, 100 gr. salt and 2 tsp. essences. Boil. Dip the peppers in the marinade for 2 minutes. and take out, cool.
step 3 out of 8
Remove the skin from eggplants and cut into small cubes. Dip them into the marinade, where the peppers lay, boil for 5-7 minutes, drain the marinade through a colander.
step 4 out of 8
Chop the parsley and garlic finely and mix with the eggplant.
step 5 out of 8
Stuff the peppers with the resulting mixture, put in sterile jars.
step 6 out of 8
Prepare another marinade for pouring: mix the tomato juice from the store and 1.5 tsp. essences. Add bay leaves, peppercorns, sugar and salt to taste. Mix everything and bring to a boil, boil for several minutes and pour the resulting marinade into jars over pepper.
step 7 out of 8
Cover the jars with sterilized lids. Cover the bottom of the pan with a rag, put jars of peppers. Pour hot water into a saucepan, boil the jars for 15-20 minutes.
step 8 out of 8
Next, remove the jars of peppers from the water and roll them up. Turn upside down and wrap until cool.

Bon Appetit!

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