Preparation for stuffed peppers for winter

One of the favorite dishes of my household is stuffed bell pepper. I cook it in the summer from fresh peppers with large cauldrons and very often. Everyone likes it. But what about in winter. In our region, all housewives prepare sweet bell peppers entirely for the winter just for stuffing. There are a lot of recipes for this preparation with vinegar and aspirin, but I use the recipe of Bulgarian pepper in tomato paste. The cooked stuffed pepper has no taste of vinegar, besides, Bulgarian pepper in tomato paste can be added to soup, borscht, and other dishes, and tomato and pepper can be used. They will have the taste of summer.

Here's my recipe: I take fleshy fresh peppers without damage. In washed, clean peppers, you need to remove the tail and the middle with seeds. Put the peppers in boiling water and boil for 3-4 minutes, until they begin to become soft. I would say not even boil, but scald and soak in boiling water. The main thing is not to digest otherwise the pepper will lose its shape.

I put the boiled peppers in jars. I usually use liter cans - they include about 10 peppers – enough to feed a family of three people. I also roll up three–liter ones - I use them for holidays, when there are more people to feed.

I pour cans of pepper with diluted water with homemade tomato paste without preservatives. Although it is possible and industrial production. The main thing is to see the composition. The ratio of water and paste is your taste. I put 3-4 tbsp per liter of water .spoonfuls of pasta. Add salt to the tomato filling and add sugar again to taste. I bring the tomato paste previously diluted in water to a boil and pour it hot into jars. I put the jars on sterilization for 20 minutes, then roll them up and wrap them up. When the jars cool down, I lower them into the basement.