number of servings:4
Pepper stuffed with an unusual filling and preserved in tomato juice is an excellent full-fledged snack for the festive table. Try cooking it at home!
|celery root||1 PC.|
|coriander seeds||2 tsp.|
|tomato juice||1 l|
- Peel zucchini peels and seeds and cut into small cubes. Grate carrots and celery root, chop onions. All vegetables fry in vegetable oil, then salt and add coriander seeds.
- Prepare the filling: boil the tomato juice with 1 tsp. salt.
- At the peppers, cut the tops together with the stalk and remove the seeds. Put each pepper in boiling water for 3 minutes, remove, dry, fill with the prepared filling. Place stuffed peppers in sterile jars, cover with hot tomato juice, pasteurize and roll.