Stuffed peppers

Stuffed peppers: a savory recipe for winter

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Number of servings: 4 jars of 400g

Stuffed peppers are a true delicacy, a traditional recipe that connects us to childhood memories, family meals, and the authentic tastes of grandma. This recipe not only adds flavor to the winter table but also a touch of freshness and color, being a perfect accompaniment to any dish. Perfect to be enjoyed alongside roasted meats or as part of a platter of appetizers, stuffed peppers are not only delicious but also a healthy choice, providing important nutritional benefits.

Necessary ingredients:
- 1 kg of peppers
- 200 g of red cabbage
- 2 carrots
- 1 small celery
- 1 apple
- 2 onions
- 1 liter of water
- 250 ml of vinegar
- 2 tablespoons of coarse salt
- 3 tablespoons of sugar
- 3 bay leaves
- 1 teaspoon of mustard seeds
- 1 teaspoon of peppercorns
- ½ teaspoon of cloves
- 1 tablespoon of honey
- 1 packet of preservative (optional)

Preparation of stuffed peppers:

1. Preparing the peppers:
Start by washing the peppers well under cold running water, ensuring you remove any impurities. Use a sharp knife to remove the stems, being careful not to damage their shape.

2. Preparing the filling:
Peel the vegetables: red cabbage, carrots, celery, apple, and onion. Chop them finely, either with a knife or using a food processor, to achieve a uniform texture. This filling will add a sweet-sour taste, full of vitamins and nutrients.

3. Preparing the jars:
Wash the jars and lids with water and detergent, then rinse them well. Drying them is essential to prevent spoilage over time. You can place them on a clean towel or put them in a preheated oven at 100°C for a few minutes.

4. Preparing the brine:
In a large pot, combine the water, vinegar, coarse salt, and sugar. Bring the mixture to a boil, stirring constantly to dissolve the salt and sugar. Once it starts boiling, add the spices: bay leaves, mustard seeds, peppercorns, cloves, and honey. Also, mix well to combine the flavors.

5. Filling the peppers:
Fill each pepper with the vegetable mixture, making sure to pack them tightly to avoid leaving air inside. In the empty spaces in the jars, you can add small pieces of cauliflower, carrot slices, onion rings, or even a few grapes for a touch of freshness.

6. Bottling:
After filling all the peppers, pour the hot brine into the jars, ensuring the liquid covers the peppers. Place the lids on the jars and screw them on tightly to prevent air from entering.

7. Preserving:
Place the jars in a cool, dark place for a few weeks to allow the flavors to develop. You can let them ferment for a few months for an even more intense taste.

Serving suggestions:
Stuffed peppers are delicious alongside juicy roasts or as part of an appetizer platter. You can also serve them with a portion of warm polenta and sour cream for a rustic and comforting meal.

Frequently asked questions:
- Can I use other vegetables for the filling? Yes, you can experiment with vegetables like bell peppers or pickled cucumbers.
- How long can I keep the stuffed peppers? If well preserved, they can last for several months in the pantry.
- Can I make this recipe without preservative? Yes, but make sure the jars are perfectly sterilized to prevent spoilage.

Nutritional benefits:
Peppers are rich in vitamin C, antioxidants, and fiber, and the vegetable filling provides additional nutrients. Regular consumption of pickles can help maintain a healthy gut flora and improve digestion.

Possible variations:
For a spicy version, add chopped hot peppers to the filling or brine. You can also experiment with spices like turmeric or coriander to give an exotic flavor.

Stuffed peppers are more than just a recipe; they are a tradition, a way to preserve the tastes of summer for the coming winter. Let your creativity flow and enjoy every step of the culinary process!