Peppers stuffed with cabbage and bacon

Ingredients for Cooking Peppers Stuffed with Cabbage and Bacon

  1. White cabbage 1 kilogram
  2. Bulgarian pepper 6 pieces (large)
  3. Tomatoes 5 pieces
  4. Onion 2 pieces
  5. Carrot 1 piece
  6. Garlic 1 clove
  7. Salt to taste
  8. Ground pepper to taste
  9. Bay leaf to taste
  10. Dill to taste
  11. Vegetable oil 200 milliliters
  12. Lemon (only juice will be needed) 1 piece
  13. Bacon 6 thin slices
  • Main ingredients: Bacon, Onion, Carrot, Pepper, Tomato
  • Serving 6 servings


Baking dish, kitchen knife, cutting board, hot pot holders, grater, deep frying pan with a lid, tablespoon, wire rack, spatula, blender, toothpicks.

Cooking stuffed cabbage and bacon peppers:

Step 1: prepare the ingredients.

Rinse the cabbage, peel the excess leaves and remove the stump. Finely chop the remaining leaves and salt lightly, squeeze a little with your hands and leave it on 10-15 minutes.
Rinse and dry the remaining vegetables. Leave the tomatoes and peppers aside, we will deal with them later.
Peel the carrots and grate the root crop on a medium grater.
Peel the onion, rinse with cold water and cut into small cubes.
Cut the bacon into thin slices or take the finished slices.

Step 2: fry the bacon.

Pour a little vegetable oil into a skillet and fry the bacon in it over medium heat until golden brown. Bacon should turn out to be crispy, that’s all the charm.

After frying, carefully roll each piece of bacon into a roll and secure with toothpicks so that the slices of meat keep their shape. Cool on a wire rack to stack excess fat.

Step 3: stew the vegetables.

In the oil and fat remaining after frying the bacon, cook the onions and carrots. To do this, reheat everything again and add vegetables to it.

Stir all the time, fry the vegetables over medium heat until soft and until the onion becomes golden-transparent.

Then add shredded cabbage, mix, cover and simmer all together 30 minutes. Season vegetables with pepper and add bay leaf to them. Water is not necessary, since vegetables will give off enough juice, but care must be taken to ensure that nothing burns.
At the very end of cooking, add the peeled and chopped clove of garlic to the stewed vegetables.

Step 4: clean the peppers.

Now it's time to tackle the peppers, just as the cabbage is stewed with onions and carrots.

With a sharp knife, cut the stem from the peppers, along with the seeds. Spoon out what remains inside. After that, rinse the vegetables well inside and out and dry them.
Prepared peppers tightly to each other, so as not to fall into shape.

Step 5: bake peppers stuffed with cabbage and bacon.

Stuff peppers with hot stewed vegetables. And in the center of each stick a piece of bacon rolled into a tube (do not forget to remove the toothpicks). Put the remaining cabbage, the one that did not go inside the peppers, into the shape around.
Put everything in an oven preheated to medium power and bake for 20 minutes.

Step 6: add the tomatoes and bring everything to a ready.

Meanwhile, peel the tomatoes from the skins, chop them in a blender and then simmer the resulting mass in a frying pan, seasoning with ground pepper and salt. Prepare a fresh tomato sauce in literally a few minutes. Then pour it into stuffed peppers.
After you add the sauce, continue to bake the peppers for another 10 minutes. The main thing is to ensure that the peppers do not fall apart, they should easily stumble on a fork, but in no case crawl away.

When everything is ready, remove the form with vegetables from the oven, pour its contents with freshly squeezed lemon juice and sprinkle with finely chopped dill. That's all, you can serve while hot.

Step 7: serve the peppers stuffed with cabbage and bacon.

Serve with cabbage and bacon peppers for lunch or dinner as an independent hot dish. Add polenta as a side dish and sour cream instead of sauce. These peppers look great on the festive table. Be sure to try, because who may not like the fragrant stewed vegetables in the company with crispy bacon!
Enjoy your meal!

Recipe Tips:

- The proportions of vegetables may be different, it all depends on your taste and desire, and no one will stop you if you want to, say, add a little more carrots.

- Instead of fresh tomatoes, you can use natural tomato paste or chopped pickled tomatoes. In this case, the taste of the finished dish will be slightly different.