Canned Peppers with Filling

40 minutes
  • training:

    20 minutes
  • cooking:

    20 minutes
  • number of servings:

  • complexity:


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!


pepper1 kg
zucchini1.5 kg
carrot3-4 pieces
onion2-3 pieces
celery root1 PC.
coriander seeds2 tsp.
tomato juice1 l
vegetable oiltaste


  1. 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.
  2. Prepare the filling: boil the tomato juice with 1 tsp. salt.
  3. 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.

Watch the video: Harvesting & Canning Hot & Sweet Peppers (February 2020).