Pepper lecho in a slow cooker. Quick lecho in a slow cooker Lecho from pepper in a slow cooker

Step 1: Prepare the pepper.

Wash the peppers, preferably not just with your hands, but using a soft dish sponge. Then remove the core with the seeds by making cuts around the tail.
Next, you need to chop the pepper. In this case, exactly how you cut it doesn’t matter. I prefer that the pepper in lecho be cut into large rings, it looks more beautiful and appetizing.

Step 2: Prepare the onion.

I also chop the onion coarsely, of course, having peeled and washed it before.

Step 3: Prepare the tomatoes.

Remove the stem from the tomatoes and place them on a deep dish, boil water and scald the vegetables, let them soak in hot water 2-3 minutes. After this, the skin should come off easily.
Grind the peeled tomatoes using a blender to a liquid pulp.

Step 4: Prepare lecho in a slow cooker.

Place the chopped peppers and onions on the bottom of the multicooker, pour in the tomatoes chopped in a blender, so that the liquid completely hides the pieces of vegetables. Add vegetable oil, sugar, salt, vinegar, black and allspice. Close the lid of the steamer, set the mode "Stewing" and set a timer for 45 minutes.
It’s that simple, now you can go and do other things, as soon as the time required for cooking has passed, you can serve the lecho or can it by pouring it into pre-sterilized jars. Lecho cooked in a slow cooker does not require any additional processing.

Step 5: Serve lecho.

Ready-made lecho is great as an addition to hot dishes, for example, it goes well with boiled rice or potatoes, pasta, and meat. You can even add it to soup as a dressing or simply put it on the holiday table.
Bon appetit!

In some recipes carrots are added to lecho, try it, you might like this combination.

If you don't have the opportunity to use a blender, grind the tomatoes in a meat grinder.

To prepare spicy lecho, add fresh or reduced red hot pepper.

A couple of cloves of garlic will also add piquancy to the lecho.

Lecho prepared in a slow cooker for the winter is an unusually tasty preparation. The advantage of the recipe is that this aromatic dish is prepared in a miracle saucepan without any problems (you don’t have to worry about it burning, you don’t have to stir the pepper often, etc.). From this amount of products you will get about 3.5-4 liters of wonderful lecho.

To prepare lecho in a slow cooker for the winter you will need:

Sweet bell pepper - 1.5 kg;

Fresh tomatoes - 1.5 kg;

Large onions - 2-3 pcs.;

Carrots (large) - 1 pc.;

Garlic - 3-4 cloves;

Salt - 1-2 tbsp. l. (or to taste);

Sugar - 100-120 g;

Vinegar 9% - 40-50 ml.

Wash the tomatoes, cut into 2-4 parts.

Wash the sweet pepper and remove seeds.

Grind the tomatoes in a meat grinder (if you want the tomato to have no seeds, pass the tomatoes through a juicer). Pour the tomato into the multicooker bowl, add the onion, cut into medium pieces.

Mix everything and set the “Stew” program for 20 minutes - during this time the tomato and vegetables will come to a boil. After this, add sweet pepper cut into pieces, garlic passed through a press, add salt and sugar.

Close the lid and again set the multicooker program to “Stewing” for 1 hour 10 minutes. You can stir the pepper once during the cooking process, but this is not necessary. At the end (10 minutes before readiness), pour vinegar into the lecho. Stir and taste for salt and sugar (add to taste if needed). Then put the finished lecho into sterilized jars and roll up.

A very simple but at the same time delicious lecho recipe. For a subtle taste, we recommend trying to cook lecho with basil, we are sure you will really like it!

Lecho in a slow cooker for the winter, a simple recipe

Good in any form: fried, stewed, stuffed, canned. For this recipe, elastic, fleshy fruits are better suited. During the vegetable season, few housewives can resist trying a new recipe, because when the harvest is good, not a single vegetable can be allowed to go to waste. Make your own strategic reserve.

Products for treatment:

Fresh red sweet pepper – 1 kg

Ripe red tomatoes – 500 g

Onions – 1 pc.

Refined sunflower oil – 100 ml

Fresh green basil – 0.5 bunch

Salt – 1 teaspoon

Preparation time – 10 minutes

Cooking time – 40 minutes

Output – 1.5 l

Multicooker PHILIPS HD3036

Prepare all the necessary ingredients.

A simple recipe for lecho in a slow cooker for the winter, with step-by-step photos:

Wash the pepper fruits, remove the inner pulp and seeds, cut into 4 parts, and then cut each quarter into pieces 1–1.5 cm wide.

Wash the tomatoes, cut out the junction with the stalk, and on the opposite side make a shallow cut in the skin crosswise. Place the tomatoes in boiling water for 20-30 seconds, then immediately rinse them with cold water and remove the skins. Cut the tomatoes into slices, place in a blender bowl and puree.

Wash the basil in running water, dry with a napkin and finely chop.

Peel and chop the onion.

Pour oil into the multicooker bowl, add onion and insert it into the body. Use the “Menu” button to select the “Frying” mode and press the “Start” button. Fry the onion while stirring until soft and lightly browned. Turn off the multicooker.

Add pepper, tomato puree, chopped basil and salt to the onion.

Mix everything thoroughly.

Use the “Menu” button to select the “Porridge” mode, press the “Start” button and cook while stirring for about 15 minutes. Turn off the multicooker.

Place the product in sterilized jars.

Seal the jars with boiled canning lids, turn them upside down and leave in this position until they cool completely. Keep refrigerated.

Many housewives prepare all kinds of vegetable preparations for the winter throughout the summer. The variety of recipes opens up unlimited possibilities, but lecho prepared with a variety of vegetables stands out. About ten years ago, canning took a lot of time, which was mainly spent on cutting, frying and stewing ingredients, but with the advent of modern technology, everything has changed. It’s easy to prepare lecho in a slow cooker today.

Features of preparing lecho in a slow cooker

The following features can be highlighted:

The main components of lecho are tomatoes and multi-colored sweet peppers.
Vegetables must be washed. The skins of tomatoes are removed after dousing them with boiling water, and the stalks with seeds are cut out of peppers.
You can cut vegetables into rings or slices.
Garlic, hot chili or horseradish will help add spiciness to the appetizer.
Depending on the chosen recipe, carrots, zucchini, eggplants, and onions can also be used.
Granulated sugar and salt are always added.
Since the preparation for the winter is prepared in a slow cooker, all the components are added at once.
It is necessary to prepare a winter snack from fresh vegetables using the “stew” mode. Depending on the brand and power of the device, the time may vary.
When the housewife cans lecho for the first time using a slow cooker, she can easily observe the stewing process.
You can cut bell peppers into strips, large pieces or rings.
You can chop tomatoes using a grater, meat grinder, blender or food processor.
Vegetables must be weighed after peeling.

Lecho recipe in a slow cooker

To make the lecho in a slow cooker tasty and rich, you should choose the right products:

Tomatoes need to be fleshy and fully ripe, without damage or signs of rotting. It is allowed to use slightly crushed tomatoes.
You can use dry herbs, add fresh herbs carefully.
It is better to give preference to red bell pepper - the dish will be more aromatic and more beautiful to look at.

Preparing a snack for the winter is not difficult, just strictly follow all the steps.

A simple recipe for lecho in a slow cooker for the winter

This recipe is simple. For those who are trying to prepare lecho for the winter in a slow cooker for the first time, it is better to use it. Products:

500 g pepper;
2−3 tomatoes;
2 onions;
2 carrots;
sugar 30 g;
salt 30 g;
50 ml oil.

Canning steps:

Peel the carrots and onions, wash them, chop them into half rings and place them in a multicooker bowl, pouring oil into the bottom.
Set the “quenching” program for 7 minutes.
Cut the tomatoes into slices or grate them and add them to the slow cooker. Leave to simmer for another 15 minutes.
Cut out the stalk with seeds from the pepper and chop into rings.
Mix with the remaining ingredients in the multicooker bowl. Add sugar and salt.
Continue the process. On average it will take about an hour to cook.
Place the finished lecho in sterile jars and close tightly.

Classic recipe

For this recipe you will need the following vegetables and spices:

1.5 kg pepper;
1.5 kg of tomatoes;
500 g onions;
1/2 tbsp. oils;
100 g of greens to taste;
1/2 tsp. fragrant herbs;
1/4 tbsp. vinegar essence;
1 tbsp. l. salt and sugar.

Step-by-step technology for preparing the classic lecho recipe:

After peeling, wash the vegetables and cut out the stalk with seeds from the pepper.
Cut the ingredients into rings or strips. Finely chop the greens. Lecho will look beautiful in a slow cooker if you select peppers of different shades.
Advice! If the tomatoes have too thick skin, you can remove it by pouring boiling water over it.
Pour oil into the multicooker bowl, pour in all the prepared vegetables, herbs, sugar, aromatic herbs, salt and vinegar. Stir, set the “quenching” function, close tightly with a lid.
While the lecho is cooking in the slow cooker, you should prepare the jars. Wash them with soda and sterilize them.

The best place for sterilization is the microwave. You can place the washed jars, set the time - and the container is ready.

When the time allotted for stewing is over, put the prepared snack for the winter into jars and seal. If suddenly after stewing the main ingredient remains hard, then you can turn on the multicooker again for 15-20 minutes.

Pepper lecho in a slow cooker with zucchini

This winter snack recipe has a delicate taste. To prepare it you will need the following products:

2 zucchini;
600 g each of tomatoes and peppers;
3 pieces each carrots and onions;
a pinch of peppercorns and allspice;
1/4 tbsp. oils;
2−3 bay leaves;
1 tbsp. l. salt;
50 g sugar;
50 ml. vinegar;
a circle of hot chili.

Step-by-step technology for preparing lecho for the winter:

The process begins by peeling and washing vegetables. Cut out the stalk and seeds of the pepper, cut into strips, tomatoes into slices, onions and carrots into half rings, zucchini into rings.
Advice! Tomatoes can be chopped with a blender, but then the snack will be more liquid.
Fill the multicooker bowl, programmed with the “stew” function, with vegetables. Time – 2 hours.
Half an hour before the end of the process, add all the spices and vinegar. Stir and wait for the signal.

Place the finished lecho in a multicooker into pre-sterilized jars and close the lid tightly.

With eggplants

Eggplants will help make lecho special - it is thanks to them that the appetizer will become more piquant and high-calorie, and a variety of spices will make it more flavorful. Required Products:

2 eggplants;
1 kg bell pepper;
3−4 carrots;
1 kg of tomatoes;
1/2 tbsp. oils;
4 onions;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
a pinch of spices to taste;
2 cloves of garlic.

Step-by-step preparation of lecho in a slow cooker:

Wash the pepper, remove the stem and seeds, and chop coarsely.
Peel the eggplants and chop finely.
Peel the carrots and chop with a grater.
Peel the onion and chop finely.
Make a puree from the tomatoes.
Grease the bottom of the multicooker bowl generously with oil, lay out the vegetables in layers, add spices, and program the “baking” function for 20 minutes.
After the allotted time, reinstall the “quenching” program.

When the process is completed, the hot lecho is placed in sterile jars, tightly closed with a lid, and stored in a pantry or basement.

With hot pepper

To prepare a spicy snack in a slow cooker for the winter, you will need the following ingredients:

1.5 kg tomato;
0.75 g pepper;
2 pcs. hot chili;
3 onions;
4 cloves of garlic;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
1/2 tbsp. oils;
1/2 tsp. vinegar essence.

Step-by-step technology:

Remove the skins from the tomatoes and puree them in a blender.
After reading, cut the onion and pepper into cubes, finely chop the garlic cloves.
Place all prepared ingredients, butter, sugar and salt into the multicooker bowl. Install the “quenching” function. On average, cooking takes about an hour.
After 60 minutes, pour in the vinegar essence and leave for another 10 minutes on the heating function.

Place the prepared winter snack in a slow cooker into jars. The video shows the entire process of preparing for the winter:

Terms and conditions of storage

A vegetable dish made in a slow cooker and preserved for the winter can be stored in a pantry or cellar for up to 3 years, provided that all stages of its preparation have been strictly followed. You should not eat lecho if the lid on the jar is swollen. The slow cooker produces such a tender and aromatic snack that it is eaten within the first year.

Conclusion

Lecho in a slow cooker is the best solution for busy housewives. Just chop the vegetables, put them in a bowl, set the time - a tasty and healthy preparation for the winter is ready. By adding your favorite spices to any of the recipes, you can end up with a savory dish.

August... the season of tomatoes, peppers, sunsets... And even though fresh vegetables are tasty and healthy, it is sometimes impossible to cope with the harvest. That's why conservation comes to the rescue! It’s so nice to open a jar in winter, remember sunny days, breathe in the aroma of summer and fill the body with vitamins with a minimum content of additives and preservatives...

Both my husband and I really love lecho, both fresh and canned. Usually I do this with the entire harvest at once (tomatoes, carrots, zucchini, and peppers), but during the season there are so many tomatoes that I have to look for an alternative. And then I found it in a recipe book. This homemade lecho very noble combines the taste of tomatoes and peppers. For flavor, I allowed myself to add a little onion. This is what happened.

Ingredients: tomatoes, peppers, onions, garlic, salt, sugar, vinegar.

First of all, the tomatoes need to be peeled. To do this, I pour boiling water over them. Then pass through a meat grinder.