Step-by-step recipe for stuffed peppers and eggplant. Peppers for the winter stuffed with eggplants

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to mention preparations from bell peppers and eggplants, or, as they are affectionately called, “little blue ones.” Today we present to you a recipe for peppers stuffed with eggplants for the winter. We hope that our recipe will help you prepare this original and tasty snack.

For canning, choose eggplants with smooth and shiny skin, without dents or brown spots, which will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplants indicate overripeness, and a brown stalk indicates that the product has been stale.

In order to prepare eggplants for canning, you only need to cut off the stem and tip; it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, add salt, and after 15-20 minutes, rinse them with running water.

Ingredients for making stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplants - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut off the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Cut the eggplants into 1 centimeter thick slices, add salt and leave for 20 minutes.

When the bitterness from the fruit has gone, rinse the eggplants again, dry them and fry the layers in a frying pan or grill. (For those who want to make preparations for the winter less high in calories, our advice: it is known that eggplants really “love” vegetable oil and can absorb large quantities of it when frying. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, and then drain in a colander and let dry a little).

When the fried eggplants have cooled and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the peppers with the resulting eggplant preparations, depending on their size.

Place peppers stuffed with eggplants in sterile and dry jars.

Prepare the marinade: grind the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour it over the stuffed peppers.

Cover the jars with lids and sterilize over low heat. Liter jars must be sterilized within 40 minutes. Now you can roll up the pepper. This product stores well at room temperature. Peppers for the winter stuffed with eggplants are ready!

Bon appetit and a “delicious” winter!

Recipe for preparing peppers with vegetables and honey

You will need: bell pepper, carrots, garlic, white cabbage, honey, marinade - 200 g of sugar and vegetable oil per 1 liter of water, 150 g of 9% vinegar, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare the peppers for stuffing, place them in boiling water for 5 minutes and dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, place the peppers in jars, pour in the marinade brought to a boil, then sterilize the jars for 25 minutes (1 liter) and roll up.

A preparation of peppers stuffed with mushrooms and rice turns out to be very appetizing; such peppers will be a wonderful lunch or dinner - you just need to take it out of the jar and heat it up.

Bell pepper stuffed with eggplant

An original version of preparing peppers for the winter is stuffed with eggplants and marinated in tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 l water, 200 g sugar, 100 g salt, 2 tsp. vinegar 70%.

Marinade for filling:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas each of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Preparation:
Remove the stem from the peppers. Place in boiling marinade No. 1 for 1 minute, remove and cool. Place peeled and chopped eggplants into the same marinade, boil until soft (5-7 minutes), drain in a colander.

Chop the garlic and parsley and mix with the eggplants. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 liter jars for 20 minutes. Roll up. .

PEPPERS STUFFED WITH CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 cloves of garlic,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp. salt,
1 tbsp. Sahara,
0.5 tbsp. sunflower oil,
0.5 tbsp. 9% vinegar.

Preparation:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped herbs, grated carrots, garlic and 1 hot pepper (you can add more to taste)

Mix everything, add a little salt. Stuff the peppers with the filling and place them in a jar.

Then pour them with a prepared brine of water, salt, sugar, vegetable oil and vinegar.

Cover with a lid and sterilize: 2 liter jars - 30 minutes, 1 liter jars - 20 minutes.

Then seal it and turn it upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty appetizer.

Step-by-step photo recipe - Stuffed hot peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Remove and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour in olive oil. Store in a cool, dry place for no more than 6 months.

Ingredients:

• 40 pcs. bell pepper (30 of them should be smooth, medium-sized and large),
• 1 large hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I Art. l. salt
• I Art. l. ground black pepper

for the marinade:

• 1.5 tbsp. Sahara
• 1 tbsp. 9% vinegar
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. l.salt

Preparation:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry thoroughly and finely chop.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, stir. Wash 30 sweet peppers, dry them, make a neat cut on the side of each and stuff with pepper filling.

Place the stuffed peppers in a saucepan.

Prepare the marinade: combine all ingredients, add 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Place in hot sterile jars and seal.

Cool by turning over and wrapping.

PEPPERS STUFFED WITH FRIED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water I add 300 ml of 6% vinegar, 250 ml of vegetable oil, 2 tbsp of salt. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my family told me to cook more this year. Of course, I don’t refuse: I’ll do it, I’ll fulfill the order. And the recipe is not at all complicated, try it, maybe yours will like it too

I stock up on peppers - 2 kg (medium in size so that they can fit into a jar), eggplants - 1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. Peel the eggplants, cut into strips, salt and leave for 2 hours. Then I squeeze it out and put it in a frying pan, fry it in vegetable oil. I cut the carrots into strips, the onion into half rings, add them to the eggplants and simmer everything together with finely chopped garlic. I stuff the peppers with the vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under the fur coat, turning the jars over onto their lids. Bon appetit!

STUFFED PEPPERS WITH FRIED VEGETABLES IN TOMATO SAUCE

Ingredients

• 1. Sweet bell pepper - 3 kg
• 2.Carrots - 2 kg
• 3. Onions - 2 kg
• 4.Tomatoes - 1 kg
• 5.Tomato paste - 2-3 tbsp.
• 6.Salt to taste
• 7.Granulated sugar to taste (approximately 1 tbsp on top)
• 8.Sunflower oil - 1 cup

Or you can use vinegar -

Ingredients:

How to cook

1. Select healthy peppers, without barrels or bruises, and wash them thoroughly in running water. Cut off the circles with stalks, remove the white membranes and seeds.

2. Boil water, blanch the peppers in boiling water for 2-3 minutes. Remove the peppers and cool.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onions into cubes or half rings.

4.Heat 2 tbsp in a frying pan. vegetable oil, fry the onion until half cooked.

5.Separately, fry the carrots in 2 tablespoons of oil until half cooked.

6.Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes and simmer for 2-3 minutes.

7.Combine the vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the resulting filling. Place the peppers in cleanly washed, sterilized jars, filling spaces between the peppers with filling.

9.Pour 1 tbsp on top. oil, cover with boiled lids and sterilize the jars. 0.5 liter 30 minutes, 1 liter - 45 minutes. Roll up the lids.

10.Store in a cool place

Step by step photos of the recipe

Peppers stuffed with cabbage and tomato sauce Vegetable oil 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, remove seeds from peppers, and peel carrots.

Chop the cabbage into strips and grate the carrots on a Korean grater.

Mix carrots and cabbage, add 1.5 tbsp salt, mix, grind and leave for 1 hour.

Stuff the peppers with cabbage, squeezing out the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and lastly vinegar.

Place the pepper in the marinade and cook from the moment it boils for 25 minutes.

Sterilize the jar, add pepper, add marinade and roll up the lids.

Cool covered with a blanket for about a day.

Step by step photos of the recipe

Additional recipe information

All this “wealth” fit into a two-liter jar. I made it for the first time, as a test. I really liked the preparation, but next time I’ll adjust the amount of oil - it’s too much for my taste. Well, I’ll use smaller jars - I can’t handle that amount at once .

Bell pepper stuffed with fried cabbage with vegetables in tomato sauce

Prepare the filling for stuffed peppers from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (well, very healthy) - 50 ml

Add salt and sugar to the tomato juice and boil for 5 minutes, at the end of boiling add apple cider vinegar. The filling is ready.

For stuffing peppers:

• Bell pepper - 3 kg
• Carrots - 2 kg
• Onions - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice, black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Place in a colander and leave for 2 hours to allow excess oil to drain. Add salt and pepper to the fried vegetables and mix well.

Wash the pepper, remove the stem and remove the seeds through the bottom hole.

Blanch the prepared peppers in boiling water for 2 minutes. Cool and stuff with the prepared filling.

Place 5 peas of allspice and black pepper and 3 cloves at the bottom of pasteurized liter jars. Place the stuffed peppers and fill with the prepared filling. Place the jars in a wide pan, cover with metal lids, pour hot water into the pan so that it is up to the hangers of the jars. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then your canned food will store not only the solar energy of summer, but also your positive energy.

Bon appetit!

We offer two recipes for preparations for the winter: peppers stuffed with eggplants and vegetables, and stuffed with fried blueberries. When thrifty housewives see these products, they immediately think of many options for how they can be prepared for the winter. They are good individually, but in combination with each other they give amazing results.

Peppers stuffed with vegetables and eggplants

Already the basic components are enough for excellent taste. But why not make it richer and brighter by adding other vegetables? Let's try.

Advice: Choose peppers for preparation that are fleshy, juicy, but small in size so that it is not a problem to put it in jars.

Ingredients

Servings: – + 60

• Bell pepper 3 kg
• Eggplant 1.5 kg
• Carrot 300 g
• Onion 1 kg
• Sunflower oil 300 ml
• Tomato juice 400 ml
• Sugar 25 g
• Salt 20 g

Per serving

Calories: 71 kcal

Proteins: 1.1 g

Fats: 4.6 g

Carbohydrates: 6.3 g

50 min. Video recipe Print

Wash the sweet peppers, get rid of the tails and remove the core with seeds, and carefully cut out the partitions. Select a fourth of the total amount for the filling.

Blanch the remaining peppers. To do this, bring water in a large saucepan to a boil and immerse the peeled fruits in it for 2-3 minutes. Then take it out, place it on a board and let the water drain.

Wash the eggplants, cut off the stems and chop into small, neat cubes. Peeling is possible, but not necessary.

Peel and chop the carrots using an electric shredder attachment or grate them on a coarse grater. Peel the onion and chop into cubes. Cut the sweet peppers intended for the filling in the same way.

Fry half of the total amount of chopped onion, sweet pepper and carrots separately in sunflower oil until golden brown. This will take 10-15 minutes.

In a separate frying pan, also fry the eggplants in enough oil. Cook them for 15 minutes and then add the fried onions to them. Stir and add a little salt.

Toss the bell peppers and carrots into the same pan. Cook the filling for another 10 minutes. Add salt to taste and remove from heat. You can add a little ground black pepper. Let the filling cool.

Prepare the gravy. To do this, fry the remaining onion in a frying pan. As soon as it starts to turn golden, add tomato juice, a glass of sunflower oil, salt and sugar. Mix well and simmer over low heat for 15 minutes. Remove any foam that will form during the process.

Stuff the peppers with minced vegetables, place them in sterilized jars and fill them with gravy. Cover with lids, place in a pan for sterilization, and first lay a piece of cloth on the bottom. Fill up the shoulders with water and sterilize it for 15 minutes from the start of boiling.

Roll up the jars, turn them over and wrap them up. Let them cool completely and you can store them in the basement until winter.

Important: It is necessary to blanch sweet peppers, because in their raw form during the process of sterilizing canned food they will not have time to boil sufficiently and the lids will swell some time after rolling. This indicates that the product has deteriorated and is unsuitable for consumption.




Peppers stuffed with fried eggplants for the winter

This snack is distinguished not only by its pleasant taste, but also by its interesting appearance. For preparation, choose eggplants that are small in size and small in diameter, since you need to put rolls into the peppers, and the more of them that fit into one fruit, the more beautiful the appetizer will look.

Cooking time: 50 minutes

Number of servings: 60

Energy value

• proteins – 0.8 g;
• fats – 1.6 g;
• carbohydrates – 11.3 g;
• calorie content – ​​63 kcal.

Ingredients

• sweet pepper - 2 kg;
• eggplants - 1.5 kg;
• tomatoes - 2 kg;
• garlic - 100 g;
• sunflower oil - 100 ml;
• vinegar 9% – 200 ml;
• sugar - 400 g;
• salt - 150 g.




Step-by-step preparation

1. Wash the sweet pepper, cut off the top with the tail, remove the middle with seeds and partitions. Immerse the fruit in boiling water for 2-3 minutes, then remove and place on a cutting board with the top up to drain.
2. Cut the eggplants lengthwise into half-centimeter thick slices. Sprinkle them with salt, stir and leave for half an hour.
3. Squeeze the released juice from the blue ones. Heat sunflower oil in a frying pan and fry the eggplants on both sides until golden brown. So that they absorb less oil, first soak them in cold water for 15 minutes, then drain it and let the blue ones dry.
4. Peel the garlic and pass through a garlic press. Add a small amount of salt. You can also mix in some very finely chopped parsley.
5. Place the fried eggplants on a work surface, brush one side with garlic and roll into rolls. Fill the blanched peppers with them and place them in jars.
6. Prepare the marinade. To do this, wash the tomatoes, immerse them in boiling water for a few seconds, then place them under cold water. Remove the skin, cut out the parts where the stalk was attached, and grind using a blender or meat grinder.
7. Transfer the grated tomatoes into a cauldron, place on the stove, bring to a boil, add salt, sugar, sunflower oil and cook over low heat for 10 minutes. Then add vinegar and remove from heat.
8. Pour the hot marinade over the peppers in the jars. Cover with lids, install clamps or press them on top with something heavy. Place a soft cloth on the bottom of a large saucepan, place jars of pepper on it, fill it with water up to the shoulders and turn on the heat. After boiling, sterilize for 40 minutes.
9. Roll up the jars, turn them upside down, wrap them and let them cool completely. Keep cool and dark.

Advice: You can blanch peppers in another way. To do this, place them in a container with high sides, boil water separately and pour it over the peppers so that they completely drown, leave under the lid for 20 minutes.

Both snacks are very popular among housewives because, having uncorked the jar, you don’t think about how to supplement its contents or how to serve it beautifully, but simply put the peppers on a plate. Good luck with your preparations and bon appetit!

Stuffed pepper- quite an ordinary dish. Very tasty, with minced meat and carrots, aromatic spices, but, again, ordinary. The time comes when every housewife either decides to refuse to prepare it, or uses the recipe once every six months, when the options from the list “What to cook?” have already dried up. We propose returning to the old recipe, but in a new format. Prepare peppers stuffed with eggplant and bacon.

In general, you can experiment with the filling: add a little boiled rice or even pasta. Instead of bacon - minced or minced meat, mushrooms and even fish fillet. But with eggplant and bacon you get something special and seasonal. As for spices, in addition to the usual salt and pepper, you can add aromatic herbs.

Ingredients

Preparation

1. 1 Wash the pepper, cut off the top, remove seeds and core.
2. 2 Heat the olive oil. Add 1 tooth. chopped garlic. Fry. Take it out. Finely chop the bacon and fry in aromatic oil.
3. 3 Peel the eggplant. Finely chop. Fry with bacon for 2 minutes.
4. 4 Add tomato paste to the pan. Simmer for another 5 minutes. Turn off the gas. Leave covered for 2 minutes. Leave to cool.
5. 5 Add 2 chopped garlic cloves and onions, grated cheese, chopped herbs, and spices to taste to the already cooled mass. The filling is ready.
6. 6 Stuff the peppers with the filling. Bake in a greased pan for 40 minutes at a temperature of 180–200 °C.

1. Peel the bell pepper from the stalk and pulp with seeds.

2. Pour water into a saucepan, bring to a boil, add salt.

3. Place the prepared pepper in boiling water and cook for 3 minutes from the moment it is added. Remove from the water and cool.

4. Remove bitterness from eggplants. To do this, peel the eggplants, cut them into small cubes, add salt, cover with a lid and set aside for 15 minutes.

5. After the time has passed, wash the eggplants with running water, squeeze out the water and fry in sunflower oil until half cooked.

6. Grate the cheese on a coarse grater.

7. Add to the minced meat: cooled eggplants, breadcrumbs, cheese, pepper, salt and add spices - mix.

8. Stuff the prepared peppers with this mixture.

9. Place the peppers in a saucepan or frying pan, add 500 ml of salted water, bring to a boil, reduce the heat and simmer under a closed lid for 20 minutes.

10. Dilute the flour with water, add mayonnaise, salt, pepper and pour over the peppers.

11. Simmer the peppers for another 20 minutes, sprinkle with herbs at the end of cooking.

Delicious peppers stuffed with minced meat, eggplant and cheese are ready!

Bon appetit!

P.S.. Bell pepper is a very healthy vegetable because... has a large amount of fiber. It’s just not tasty to eat one pepper, but if you stuff it with different ingredients, you get a tasty and healthy dish.

Stuffed peppers (semi-finished product) are frozen if they are not supposed to be cooked at the moment, and then, when the time comes, they are cooked without defrosting, which is very convenient and saves time on preparing the dish.

When frozen, pepper can be stored for up to 2 months, during which time the product retains all its beneficial properties.

And the cucumbers! They are still growing, and continue to delight me and terrify me with their countless harvest.
Therefore, at our call, friends brought children, empty boxes, took a stepladder and went for a walk in the garden, and, at the same time, harvest.

But I can’t say the same about peppers. My peppers are late this year and turn red slowly. Mom's peppers are still the best, but they still won't ripen.
But out of a dozen relatively new varieties that I planted for testing this year, there was still one that frankly pleased me. This is the Snowfall variety.
True, I didn’t wait for them to turn red, but they turned out to be very good at the technical stage.

Snowfall is an extremely productive, early-ripening hybrid of sweet pepper. The plant is powerful, indeterminate, well leafy. The fruits are cone-shaped, up to 15 cm long, smooth, the walls are moderately thick, perfect for baking and stuffing.

This is the pepper I will cook for my friends for dinner.

But I warn you right away that my recipe is not for the faint of heart. This is a weekend dish. You’ll waste a lot of time dancing around the stove, but they’ll eat it whole, and there’ll be nothing left for tomorrow.

A dozen peppers fit into my large baking dish in a single layer.

To make it convenient to stuff the peppers, I blanch them in a wide six-liter saucepan in boiling salted water for a couple of minutes.

As you already understood from the name, I will stuff the peppers not with minced meat, but with eggplant.
I learned about the existence of such a recipe from my friend Aelita aelitin . The conversation was a long time ago, I forgot the recipe, so I invented my own, suitable for my understanding of stuffed peppers.
Only later, when the peppers were cooked and the friends with the apples had left, she wrote me instructions, but it was too late.

To prepare the minced meat, I will use baked eggplants, which I cook in a Philips multi-oven.
I bake eggplants, first piercing them in several places with a toothpick, at 200 degrees for 13 - 15 minutes (depending on size) until the skin is charred.
If you do this in the oven, then you need to set the temperature to 250 degrees, and it will take much more time.

I don’t know yet how many eggplants I will need for the minced meat, but I think about five or six pieces.

I cut the eggplants in half and scrape out the juicy pulp with a spoon.

To prepare minced meat I will also need
2 carrots
2 onions
3 cloves garlic
greenery

Diced onions and carrots, cut into strips, are sent to a frying pan with hot vegetable oil. I don't need to fry them too much.
Fry over medium heat, only lightly, until the onions are translucent and the carrots are soft, just about five minutes.

To prepare the sauce, you can, of course, take ready-made delicious tomato sauce, but I have these tomatoes like dirt, so I grind all the substandard ones in a blender and turn them into tomato sauce.
But she shared with me the secrets of making tomato sauce t_agatha Here

I took a dozen medium-sized tomatoes and grind them in a blender.
It is advisable to pass the resulting sauce through a sieve and clear it of seeds (or do this at the very beginning), but I no longer have the strength, so I simply don’t strain anything, but add squeezed 3 cloves of garlic, thinly sliced ​​hot pepper, salt and spices to the sauce. herbs (I used dry dill, cilantro and green basil).

I use applesauce to thicken it. An amazing addition that adds both sweetness and sourness to the sauce. very tasty, I recommend it.
Salt and sugar to taste, but as a guide, 1 tbsp per 1 liter of sauce. salt and sugar.

I boil a cup (about 100 g) of washed rice for three minutes in boiling salted water. I rinse with cold water and let it drain.

I chop the eggplants with a knife, turning them into minced meat.

I mix the resulting minced eggplant with fried onions, garlic and carrots and lightly fry, stirring everything several times.
I transfer the minced meat into a bowl, add washed rice and chopped fresh herbs.

Add salt, ground pepper and mix.

Carefully, using a teaspoon, stuff the peppers with the resulting minced meat.

I have some minced meat left over and add it to fresh tomatoes. I scrape out the pulp with a spoon and leave it here in the mold. Don't let the goodness go to waste!

I pour tomato sauce over the peppers, add a glass of cream to the mold (or just water) and put it in the oven.

The oven is preheated to 200 degrees. Baking time 40 minutes.

I understand that a photograph of a finished dish is more important than its taste, but alas. I didn’t get the final photo (I was in a hurry, tired, drunk - underline what is necessary). But I promised to show you, so don’t blame me.

But the taste of these peppers stuffed with eggplant turned out to be so unusual and good that the friends ate almost all the contents, although it is very difficult to surprise them with anything.
They praised me so much that I was very pleased and did not regret the time spent.

This dish can be served warm or cold. I strongly advise you to try to repeat my feat someday.
Have a nice day, everyone. And I left for work.

P.S. When this post was already written, I received a message from Aelita with the recipe.

"The principle is as follows:
Peel the eggplants, cut into cubes, add salt, drain, fry
the rest is optional, stuff the filling options into the peppers.
1. eggplant + meat + onion + carrots
2. Everything the same + rice
3. Pure vegetables without meat, then you can eat it cold (and it’s sooooo tasty)
And then follow your recipe for stuffed peppers."

Alya, I did everything wrong :)) But it turned out very tasty too.
Thanks for the great creative idea.