Peppers with sauce

Stuffed Peppers in Sauce – A Summer Delight for Winter

Stuffed peppers in sauce are a classic dish that reminds us of sunny summer days and the fresh taste of preserved vegetables to delight us during winter. This recipe is simple yet full of flavor, and it will help you transform the peppers into delicious snacks that you can enjoy alongside various dishes. Let's discover together how to prepare them step by step!

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: Approximately 10 jars (400 g each)

Ingredients

- 5 kg peppers
- 1 jar of tomato paste sauce (650 g)
- 250 g sugar
- 250 ml oil
- 250 ml vinegar (9 degrees)
- Salt, to taste
- Peppercorns, to preference
- 2-3 bay leaves

Preparing the Ingredients

Before starting the cooking process, it is essential to prepare all the ingredients. Choose fresh, firm, and meaty peppers, free from spots or signs of damage. This will guarantee better taste and pleasant texture. Cut the peppers into thin strips, about 1 cm wide, so they soften evenly in the sauce.

History of the Recipe

Stuffed peppers in sauce have a long-standing tradition, being a popular way to preserve vegetables for winter. In many cultures, the combination of vegetables with sweet and sour sauces has been used to maintain freshness and add delicious flavor. This recipe is a true culinary treasure, bringing together the natural flavors of the peppers with the richness of the tomato sauce.

Step by Step

1. Preparing the Sauce: In a large pot of 8-10 liters, add the tomato paste sauce, oil, vinegar, sugar, salt, peppercorns, and bay leaves. Place the pot over medium heat and mix the ingredients well. It is important to combine them before heating to ensure an even distribution of flavors.

2. Boiling the Sauce: When the sauce begins to boil and bubbles form on the surface, it's time to add the cut peppers. Make sure all the pepper strips are covered with sauce.

3. Boiling the Peppers: Let the peppers boil for about 7 minutes. This time is sufficient for the peppers to absorb the flavors of the sauce without becoming too soft. Stir occasionally to prevent sticking to the bottom of the pot.

4. Packing into Jars: Once the peppers have boiled, remove the pot from the heat and prepare the jars. Ensure they are well sterilized. Fill each jar with the mixture of peppers and sauce, leaving about 1 cm of space at the top.

5. Boiling in a Water Bath: In a large pot, fill it with water and place the jars upright. Boil them in a water bath for 40-50 minutes. This process will help preserve the flavor and ensure proper sealing.

6. Cooling and Storing: After the jars have boiled, carefully remove them from the water and let them cool on a cooling rack. Once cooled, label the jars with the date and store them in a cool, dark place.

Useful Tips

- Spicy Variation: You can experiment with various spices by adding mustard seeds or chili peppers for a spicier sauce.
- Serving: Stuffed peppers in sauce can be served as a side dish with grilled meat or on a slice of toasted bread for a simple and tasty appetizer.
- Calories and Nutritional Benefits: This recipe is relatively low in calories, and peppers are rich in vitamin C and fiber.

Frequently Asked Questions

1. Can I use frozen peppers?
It is preferable to use fresh peppers for better flavor; however, if you have frozen peppers, you can use them with acceptable results.

2. How can I check if the jars are sealed?
After they have cooled, press down on the lids of the jars; if they do not move, they are sealed.

3. Can I replace the vinegar?
Yes, you can use lemon juice or apple cider vinegar for a different flavor.

Possible Variations

- Peppers with Onions: Add finely chopped onions to the sauce for a more complex flavor.
- Peppers in Oil: After boiling, you can add olive oil for a Mediterranean taste.

Now that you have all the necessary information, all that's left is to get cooking! The taste of stuffed peppers in sauce will bring a smile to the faces of everyone who enjoys them. Happy cooking!

 Ingredients: 5 kg bell peppers, 1 jar of tomato paste 650 gr, 250 gr sugar, 250 ml oil, 250 ml vinegar [9 degrees], salt to taste, whole peppercorns, 2-3 bay leaves.