Bitter capsicum is well known to housewives. I added a little more than necessary, and the food becomes impossibly spicy. However, such a pepper has many fans, because dishes with hot seasoning are not only fragrant and tasty, but also have medicinal properties. Therefore, more and more people are interested in what methods can be used to prepare hot peppers to diversify home cooking in winter?
The American Indians were the first to grow paprika, and it came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it is even difficult to imagine Indian, Korean or Chinese cuisine without the characteristic pungent taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?
- Hot peppers contain many vitamins useful for the body - C, group B and carotenoids. Interestingly, lemon contains half of vitamin C than raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
- The pungency of pepper directly depends on the alkaloid capsaicin, which is part of it, and this substance is able to relieve pain and reduce inflammation.
- Thanks to bitter pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
- For many years it was believed that eating spicy food was harmful. Recent research by scientists suggests the exact opposite. Hot pepper improves appetite and, if consumed in small quantities, qualitatively normalizes digestion.
- Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.
Types of hot peppers and processing safety
There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, crossing them, people have grown a great variety of varieties that differ in their sharpness, taste, size, pod shape and color. Some peppers taste almost not hot, and some varieties seem to burn with fire.
The main thing in which all peppers are similar is that they have a pungent, pungent, slightly bitter taste. Therefore, in cooking, they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.
Be careful when handling hot peppers. Burning substances, getting on the mucous membranes or micro-wounds on the hands, can cause pain and a strong burning sensation. Therefore, when harvesting peppers, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you need to try not to touch your face with your hands, and even more so your eyes. If pepper does get in your eyes, rinse them with plenty of water.
Drying methods for hot peppers
It is very convenient to store hot peppers in dried form, and there are several ways to dry it. At the same time, you can dry both whole pods and halves of peppers with already removed seeds.
The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a summer cottage terrace, a shed, an attic or a loggia, where it is dry and warm. It is also desirable that the direct rays of the sun do not fall on the pepper. It is convenient to string the pods through the stalks. Care must be taken that they do not touch each other and that the air can blow them from all sides.
It is also convenient to arrange the peppers on trays lined with paper, small grates and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir up pepper "raw materials" from time to time.
To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper is dried and not baked. In the oven, it is good to set the temperature to + 50 ° С and open the door a little. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.
Store dried pods whole or ground. To grind them, usually use a food processor, coffee grinder or mortar and pestle. Dried peppers do not like moisture, so you need to store it in a hermetically sealed container: glass jars, wooden boxes, birch bark trays or paper bags. Many people leave the string with the pods in a conspicuous place to decorate the kitchen.
Pickling
The inhabitants of the Caucasus have a saying: "Nothing warms you up on cold days like a good spicy snack." Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best pickle option is vinegar, which is made from white grapes. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.
Fully ripe peppers are very good in taste. Ideal - plucked directly from the bush just before pickling. Only leaves are used from greens, you will not need pickling twigs. You don't need to chop the greens. Garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.
The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pot of water, boiled water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This will allow the peppers to soften without losing their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in a saucepan under the lid for another quarter of an hour.
Pickling jars are sterilized in advance. For 1 kg of peppers, you will need 3 cans of 0.8 liters each or 5 - 0.5 liters each.
After all the preparation, you can start preparing the marinade. Put 6 tsp in 1.5 liters of water. granulated sugar, salt water to taste, add all the leaves from greens, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple of minutes.
Green leaves along with garlic are spread on the bottom of glass jars. Peppers are placed on top of them and the contents are poured with a hot marinade with spices to the very top. After that, the cans are sealed. You can store them at room temperature.
In the video, Olga Papsuyeva talks about the secrets of pickling hot peppers at home.
Salting
Salting is an excellent way to prepare for the winter, because it allows you to preserve a maximum of useful vitamins and minerals in vegetables. Hot peppers can be salted in different ways.
If the house has the ability to store food in a cool room, for example, in a cellar, hot pepper pods can be salted without rolling them into jars. The pepper is pre-baked in the oven so that it becomes soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish leaves and black currant between the layers of pepper.
To prepare the brine, 60 g of salt (not iodized!) And 80 kg of vinegar are diluted in 1 liter of water. The water is boiled, allowed to cool and poured into jars of pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.
If there is no cellar or a cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 l - within 20-25 minutes, and 1 l - 35-45 minutes. After that, the jars are closed with lids. You can store them at room temperature.
In the video, Maxim Punchenko shows how to cook tsitsak - hot salted peppers in Armenian.
Pepper paste
Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and when stewing meat and fish. For a fragrant spicy paste, only five ingredients are needed: 100 g of hot pepper, 1 kg of bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. You can add cilantro, celery, or mint to add different flavors to your pasta.
Both types of peppers are washed and deseeded. Garlic is also peeled. Then the peppers and garlic are crushed in a blender or food processor until smooth. The resulting puree is spread in cheesecloth and hung up so that the juice drains. In no case should it be poured out! Pepper juice can be frozen in small portioned containers, such as ice cubes, and used as a seasoning during the winter months.
The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven preheated to + 150 ° C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use within 10 days.
Canning hot peppers without salt
Hot peppers by themselves are excellent antimicrobial agents. That is why it is consumed in large quantities in southern countries. Because of its antimicrobial properties, pepper blanks can be made with unusual preservatives.
To preserve hot peppers without salt and vinegar, first you need to wash it, dry it and pierce it with a toothpick. The whole pods are then filled into sterile jars and poured over the top with extra virgin olive oil. If desired, some herbs can be added to the pepper. Jars are closed with lids and stored in a dark place. With this type of conservation, the olive oil will acquire a bright peppery aroma and become pungent in taste. Therefore, it can be used in the winter as a salad dressing.
In another way, hot peppers can be preserved with natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only pepper is poured not with oil, but with vinegar. As in the first case, if desired, you can add spicy herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for 1 liter can. The pepper will be ready to eat in a month. A fragrant and pungent vinegar, like oil, is perfect for dressing fresh salads.
Juicy bell peppers definitely add bright colors and sunny mood to the autumn menu. And its health benefits are increasing significantly. Pepper also goes well with almost any product, which is why the dishes made from it are so different and delicious.
Mood salad
On a gloomy autumn day, a warm bell pepper salad will help you to perk up. Cut the eggplant into circles with the peel, salt, leave for 15 minutes, then rinse. We clean the yellow and red peppers from seeds and partitions, cut into strips, cut the red onion into small rings. In a bowl, mix 30 ml of soy sauce, 10 ml of olive oil, 2 cloves of garlic, passed through a press, finely chopped bitter pepper. We marinate vegetables in this mixture for an hour, put on a baking sheet and bake for 15 minutes at 180 ° C. Combine baked peppers and eggplants, sprinkle with fresh herbs and sesame seeds. You can sprinkle the marinade on the salad - subtle spicy notes will make it even better.
Cheese tenderness
You can pamper your family with exquisite pepper rolls with cheese. Bake 2-3 whole colored peppers in the oven at 180 ° C for 15 minutes. We close them in a plastic bag for another 15 minutes. Then carefully remove the skin, remove the seeds and cut the pulp into strips 3-4 cm wide. Mix 150 g of curd cheese, 150 g of grated hard cheese, 4-5 cloves of chopped garlic, ½ bunch of chopped green onions and fresh herbs to your taste. We spread the filling on strips of pepper, roll up the rolls and secure with toothpicks. This can also be made according to the recipe of Julia Vysotskaya and serve it to the festive table.
Change of scenery
Are you bored with familiar combinations and want something unusual? Make a sauteed bell pepper sauté with chicken, mushrooms, and courgette. Cut into strips 500 g of chicken fillet, fill with a mixture of 4 tbsp. l. olive oil, ½ tsp. curry and a pinch of salt, leave to marinate in the refrigerator. Then fry it until golden brown and put it on a plate. In the same frying pan, brown the large bell peppers, zucchini and 200 g of champignons, cut into small pieces. We return the chicken meat, pour over the juice and zest sauce ½ lemon, ½ tsp. grated ginger, a generous pinch of oregano and cumin. Such an original saute will delight even the most picky home critics.
Rice impromptu
Rice with bell pepper is a great addition to the family menu. First of all, we put 300 g of unpolished rice to boil in salted water. Finely chop 3-4 cloves of garlic with onion, grate 3 cm of ginger root. Fry this mixture in olive oil until the onions are soft. Add 2 medium chopped red peppers and fry for another 5 minutes. Next, lay in ready-made rice and 200 g of cherry tomatoes, cut into halves, and 100 g of leeks. Immediately remove the rice from the heat, fill it with 4 tbsp. l. soy sauce, 2 tbsp. l. sesame oil, salt and pepper to taste. This dish can be served as a side dish with anything, or you can enjoy it just like that.
Created for stuffing, with absolutely any fillings. Remove seeds and partitions from two large strong bell peppers. Pour a handful of raisins with boiling water and mix with 300 g of minced beef and pork in equal proportions. Season the minced meat with salt, black pepper, a pinch of thyme and fill the peppers. Sprinkle with grated cheese on top and place in a mold covered with oiled foil. For the first 15 minutes, bake the stuffed bell pepper at 200 ° C, then lower it to 160 ° C and let the vegetables stand for another 20-30 minutes. Elegant appetizing peppers will adorn any table.
Gold in a plate
Bell peppers are ideal for cream soup. Moreover, if you choose a harmonious pair for him. We bake two red peppers for 20 minutes in the oven at 180 ° C, let cool, peel and seeds, and puree thoroughly. We make a rosy sauté from the onion and carrots, add 400 g of cauliflower and 500 ml of chicken broth. While the vegetables are boiling, heat 200 ml of cream and dissolve 100 g of grated cheese in them. Add pepper puree here and simmer for a couple of minutes. Beat vegetables in a saucepan with a blender, combine with creamy dressing, add salt and spices. Creamy bell pepper soup will be successfully complemented with crispy croutons and parsley petals.
Vegetable therapy
It's never too late to make lecho from Bulgarian for the winter. We pass through a meat grinder 2 kg of ripe juicy tomatoes. Pour the resulting mass into a large saucepan, add 100 ml of vegetable oil, 60 g of sugar and 1 tbsp. l. salt. From time to time, stirring the tomatoes with a spatula, bring them to a boil. We clean 2.5-3 kg of small peppers from the tails and seeds, cut them lengthwise into 6-8 pieces. We put them in the tomato mass and cook for 30 minutes, stirring often. At the end, we introduce 3 tbsp. l. 9% vinegar, pour lecho into sterilized jars and roll up the lids. Such a preparation will warm with the warmth of summer memories somehow in winter.
Bell peppers are a glorious vegetable that always has a tasty and healthy use. If you need more fresh and interesting ideas, read the section of recipes "Let's eat at home". And share your specialties with pepper in the comments.
In Bulgaria, sweet peppers are considered their national vegetable. But, surprisingly, they did not begin to cultivate it in this country. He began his journey around the world from Mexico. The first message about peppers dates back to 1494 - in his diaries Columbus's doctor wrote that the Indians called this vegetable "ahi" and ate it instead of salt. In Europe, the first to grow a sweet vegetable were the Spaniards and the Portuguese. Then the peoples of Algeria and Italy, the Mediterranean countries, joined. Pepper was brought to Russia in the 16th century, but it became popular much later - three centuries later. For a long time this juicy, crunchy vegetable was called “a cool flower garden”, later, when Bulgarian breeders introduced the people to large-fruited varieties, they renamed it into Bulgarian pepper. In Bulgaria itself, this vegetable is called "chushka", in most European countries - "paprika", in Brazil - "pimentao" (big pepper), in some states of the United States - "mango".
Bell pepper is used in all cuisines of the world: it is baked, boiled, canned, added to soups, salads, main dishes, and delicate sauces with a delicate taste are cooked from it. Of course, fresh vegetables are the most beneficial for the body. It contains many vitamins - A, P, C (especially in the white part, which we cut out when preparing dishes), PP, group B. By the way, vegetables of different colors have different amounts of nutrients. Green is useful for those who experience daily stress, it has general tonic and restorative properties. Yellow bell peppers are rich in carotenoids, which have a beneficial effect on the eyes. Red contains a daily requirement of vitamin C, helps to cope with colds and long-lasting coughs. The ideal option is to add peppers of all possible colors to the dish. The taste of vegetables is practically the same.
For 6 persons: sweet pepper - 12 pcs., minced meat - 500 g, rice - 200 g, onions - 1 pc., tomato paste - 4 tbsp. l., carrots - 1 pc., sour cream - 150 g, vegetable oil, salt, ground black pepper
Core the peppers. Chop the onion, grate the carrots. Fry half of the onions and carrots in oil. Mix the minced meat and rice. Add fried carrots and onions, season with salt and pepper. Fill the peppers with minced meat. Stir in sour cream and tomato paste. Combine the remaining onions and carrots in a saucepan. Add sour cream and tomato sauce. Lay out the peppers. Pour water so that it reaches the middle of the peppers. Simmer over medium heat, covered for about 40 minutes. Serve with sour cream or sauce with stewed peppers.
Calorie content per serving 425 kcal
Cooking time from 80 minutes
8 points
For 6 persons: pork - 800 g, sweet pepper - 3 pcs., tomatoes - 2 pcs., onions - 1 pc., sour cream - 2 tbsp. l., garlic - 6 cloves, flour - 0.5 tbsp. l., chili pepper - 1 pod, ground sweet paprika - 2 tbsp. l., vegetable oil, salt, ground black pepper
Cut the meat into cubes. Cut one tomato crosswise, pour boiling water over, remove the skin, cut into cubes, pepper into strips, onion into large cubes. Fry the meat in oil until golden brown. Fold meat, onions, bell peppers into a saucepan. Chop hot peppers and add to the meat together with tomatoes and crushed garlic, paprika. Pour in water (1 glass). Simmer covered for 30 minutes. Pour flour into sour cream, mix well. Add sour cream to the meat. Simmer for another 10 minutes, covered.
Calorie content per serving 389 kcal
Cooking time from 70 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: sweet pepper - 4 pcs., tomatoes - 4 pcs., red onion - 2 pcs., basil leaves - 5 pcs., celery - 2 petioles, white stale bread - 6 pieces, red wine vinegar - 2 tbsp. l., balsamic vinegar - 2 tbsp. l., salt, ground black pepper
Cut tomatoes, cucumbers and peppers into cubes, celery into slices. Put in a salad bowl. Send bread there (you can pre-soak the bread a little, but it can also be stale, like crackers). Finely chop the onion. In a bowl, combine two types of vinegar, oil, salt and pepper. Add onion, stir. Season salad, add basil. If necessary, add salt.
Calorie content per serving 215 kcal
Cooking time from 15 minutes
Difficulty level on a 10-point scale 4 points
For 6 persons: sweet pepper - 4 pcs., large tomatoes - 6 pcs., eggplant - 4 pcs., zucchini - 4 pcs., onion - 1 pc., garlic - 2 cloves, vegetable oil, salt, ground black pepper
All vegetables, except pepper, cut into circles, salt. Grate the garlic on a fine grater, mix with oil and salt. Chop the onion, fry. Bake the peppers in the oven for 15 minutes, then wrap with cling film, leave for 20 minutes, remove the peel, cut into large squares. Put vegetables in a heat-resistant form (as in the photo), alternating them. Drizzle with oil and pepper. Bake for 20 minutes.
Calorie content per serving 132 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 5 points
For 3 persons: sweet pepper - 3 pcs., cream cheese - 80 g, cottage cheese - 80 g, basil, salt, ground black pepper
Preheat the oven to 200 ° C. Bake the peppers until they are black and brown, about 25-30 minutes. Take out, put in a plastic bag, tie and leave for 10 minutes. After that, the skin is easily removed. Remove seeds. Put cream cheese, cottage cheese, basil, salt, pepper in a blender. Grind until smooth. Put the filling in each pepper, roll it up and secure with a wooden stick.
Calorie content per serving 205 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 5 points
For 10 persons: sweet pepper - 1.5 kg, sugar - 0.7 cups, vinegar 3% - 0.7 cups, vegetable oil - 0.5 cups, salt - 2 tbsp. l.
Wash the jar with baking soda, sterilize. Pepper to remove stalks and seeds, wash, cut into 4 parts. Prepare the marinade: add salt, sugar, vinegar and oil to water (500 ml), bring to a boil. Dip the pepper in batches in a boiling marinade and cook for 5 minutes from the moment of boiling. Then put in jars, pour marinade and roll up. Turn the jars and cool.
Calorie content per serving 106 kcal
Cooking time from 20 minutes
Difficulty level on a 10-point scale 3 points
For 4 persons: sweet pepper - 2 pcs., beef - 400 g, potatoes - 3 pcs., carrots - 1 pc., tomatoes - 1 pc., onions - 1 pc., garlic - 6 cloves, tomato paste - 1 tbsp. l., sweet paprika - 30 g, vegetable oil, salt, ground black pepper
Chop the onion and fry in a saucepan in oil. Chop the garlic, put on the onion. Add salt, pepper, paprika. Cut the meat, put in a saucepan. Cover and simmer for 1.5 hours. Add water if necessary. Chop tomato, carrot, potato. Place vegetables and pasta in a saucepan. Pour in hot water (400 ml). Cook until vegetables are ready. Salt and pepper. 15 minutes before being ready, put pepper in the soup.
Calorie content per serving 326 kcal
Cooking time from 160 minutes
Difficulty level on a 10-point scale 8 points
For 4 persons: sweet pepper - 1 pc., legs - 4 pcs., dry white wine - 150 ml, tomatoes - 2 pcs., onions - 1 pc., tomato paste - 1 tbsp. l., dried basil, vegetable oil, salt, ground black pepper
Fry the legs in oil until golden brown. Transfer to a plate. Chop the tomatoes, peppers and onions. Send vegetables to the same saucepan where the chicken was fried. Cook for 4 minutes. Add pasta, wine, bring to a boil. Put chicken, salt, pepper, basil in the sauce. Bring to a boil again, then reduce heat, cover and simmer for 25-30 minutes.
Calorie content per serving 374 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 5 points
Photo: Legion Media, Fotolia / All Over Press
Bell peppers can be used to make many delicious, aromatic dishes. This vegetable is self-sufficient and will be good stewed in its own juice, even without other ingredients. Or you can add pepper to, make an incredibly tender spaghetti paste out of it, bake in a slow cooker. The most delicious pepper dishes are obtained in the summer season, when fresh vegetables boast a special taste and aroma.
Ingredients:
- meat - 0.5 kg;
- white cabbage - 0.3 kg;
- bell pepper - 1 pc.;
- tomatoes - 2 pcs.;
- carrots - 1 pc.;
- onions - 1 pc.;
- potatoes - 3 pcs.;
- sugar - 1 tablespoon;
- tomato paste - 3 tablespoons;
- garlic - 2-3 cloves;
- lemon acid;
- salt;
- greens;
- pepper and other spices.
If you use in the soup not just meat, but meat on the bone, then the taste of the finished dish will turn out to be richer. As a rule, beef or pork is the tastiest in borscht.
First, prepare the broth. Dip the meat on the bone in cold water, bring to a boil and cook for an hour and a half. Then strain the broth, and remove the meat from the bone and divide into portions.
Vegetables can be grated on a coarse grater or cut into thin cubes. In the first case, the borscht will turn out to be more homogeneous and mushy. Saute onions, carrots and tomatoes in vegetable oil. When the vegetables are browned, put the pasta in them, stir and simmer for a few more minutes.
Roast the beets separately for 5 minutes. When it "grabs", pour water into it to slightly cover the bottom of the pan, and simmer under the lid for about a quarter of an hour. To prevent the beets from losing their rich red hue, add a little citric acid to the beets at this stage of cooking.
Bring the broth to a boil again, put the pieces of meat, chopped white cabbage, bell peppers and potato wedges in a saucepan. When the water boils, add all the other ingredients and simmer until the potatoes and cabbage are cooked through. At the very end, salt and pepper the dish, add finely chopped herbs and garlic.
Goulash with bell pepper
Ingredients:
- pork fillet - 0.5 kg;
- tomatoes - 2 pcs.;
- bell pepper - 2 pcs.;
- onions - 2 pcs.;
- wheat flour - 1 tablespoon;
- adjika - 1 tsp;
- salt and pepper to taste.
The dish will turn out to be even more tender if you select not very fatty meat. Cut it into small cubes. Finely chop the onion, sauté in vegetable oil until golden brown, add pork to it. Stir occasionally to brown each side. After 7 minutes, sprinkle the pork with wheat flour and mix again. Pour water into the meat to cover it and simmer, covered, for about half an hour.
Cut the vegetables into thin strips and send to the skillet. At the same stage, salt the dish, add black pepper and adjika to it. Cook the goulash for another half hour. Check the readiness of the vegetables - they should soften and turn into gruel. If this does not happen, put out the food for another 5-7 minutes.
Bulgarian pepper in a slow cooker
Ingredients:
- bell pepper - 8 pcs.;
- minced meat or minced poultry - 0.8 kg;
- carrots - 1 pc.;
- onions - 1 pc.;
- tomato paste - 3 tablespoons;
- rice - 0.5 multi-glasses;
- greens;
- salt and pepper to taste.
Rice for stuffed peppers is best to choose round. Place it in a container of ice-cold water so that it will absorb moisture and swell a little while cooking the rest of the ingredients.
In frying mode, fry finely chopped onions in vegetable oil for 5 minutes. Add the carrots shredded with a grater to the bowl, cook for another 10 minutes.
Peel each pepper from seeds, being careful not to damage the outer walls. Put chopped greens, half fried vegetables and moisture-saturated rice in the minced meat. Salt, add black pepper and mix all the ingredients. Divide the resulting mass into peppers.
Half of the onions and carrots are now left in the bowl. Put the paste there and pour in water so that it fills the container by a third. Place the peppers in this sauce, open side up. Cook on simmer for an hour and a half. Serve with sour cream and herbs.
Roasted bell pepper
Ingredients:
- bell pepper - 8 pcs.;
- vegetable oil;
- garlic - 3 cloves;
- salt and pepper to taste.
This recipe came to Russia straight from Moldova, where green peppers are fried everywhere during the vegetable season. Despite the simplicity of preparation, roasted bell peppers are an amazingly tasty dish. Cook it with care, as peppers tend to spray oil over long distances when frying in a pan. To avoid this as much as possible, dry the vegetables well before dipping them in the oil.
You will need a lot of vegetable oil, it should completely fill the bottom of the pan. You do not need to cut the green pepper, soak it whole in the oil. Roast the vegetables on each side for about 3 minutes, and when turning them, be careful not to pierce them with a fork. It is necessary to cook the dish under the lid.
When the peppers are fried, place them in a glass dish and cool at room temperature. Peel cold vegetables. Pour the juice that will stand out in this case into a separate container. Add chopped garlic, salt and black pepper to it. Before you is also a delicious sauce, in which you can add citric acid if you wish.
Sprinkle the fried peppers with salt and dip in the sauce. After a few hours, when the vegetables have absorbed some of the liquid, the dish can be served.
Champignons with bell pepper
Ingredients:
- champignons - 0.5 kg;
- bell pepper - 3 pcs.;
- garlic - 3 cloves;
- sugar - 1 tsp;
- greens;
- lemon juice;
- salt and pepper to taste.
Cut the mushrooms into slices, peeled peppers into thin strips, finely chop the dill and garlic with a knife. Fry the peppers in vegetable oil for 5 minutes, then salt, pepper and add sugar. Cook for a couple more minutes over medium heat.
Put the mushrooms in a frying pan, while the heat on the stove is maximized. When the mushrooms start up the water, squeeze the lemon juice to the vegetables, mix all the ingredients and fry over high heat until the mushrooms are ready.
Add finely chopped garlic and herbs to the finished dish. The resulting spicy snack will be good both hot and cold. But it is better to let it brew for at least half an hour so that vegetables and mushrooms are saturated with spices and garlic.
Fish with bell pepper
Ingredients:
- - 0.5 kg;
- bell pepper - 2 pcs.;
- onions - 1 pc.;
- tomatoes - 2 pcs.;
- garlic - 2 cloves;
- wheat flour - 3 tablespoons;
- greens;
- salt and pepper to taste.
Divide the fillet into pieces, dip in flour and fry until crusty (about 3 minutes for each side).
Cut the onion into rings, the peppers into strips, chop the tomatoes into cubes, after removing the film from them. Saute the onion in vegetable oil, then add the peppers to it and fry for another 5 minutes. Add tomatoes and finely chopped garlic, salt and pepper.
Lastly, put the fillet pieces into the skillet and simmer together under the lid for about 10 minutes. Put chopped herbs in the finished dish and let it brew for at least half an hour.
Bulgarian pepper in soy sauce
Ingredients:
- Bulgarian pepper - 0.6 kg;
- sesame oil - 1 tablespoon;
- grated ginger - 1.5 tablespoons;
- soy sauce - 3 tablespoons;
- white wine vinegar - 1 tablespoon;
- natural honey - 0.5 tbsp;
- vegetable oil - 1 tablespoon;
- chilli;
- sesame seeds - 1 tablespoon
Remove the seeds and the middle from the peppers, divide them lengthwise into 2 parts and place in the oven for 20 minutes until slightly darkened. Place the baked peppers in an airtight container for a quarter of an hour, then remove the film from them.
Mix the grated ginger with soy sauce, honey, vinegar, chopped fresh chili (or use dried), any vegetable oil, and sesame oil. You can use only one oil if you do not have the second or you are not very fond of it. The marinade is ready.
Place the peppers in a glass container, pour over the sauce, sprinkle with sesame seeds and refrigerate under a lid for 24 hours. The dish is ready.
Pizza with bell pepper
Ingredients:
- yeast dough - 1 pack;
- boiled sausage - 200 g;
- onions - 1 pc.;
- bell pepper - 1 pc.;
- tomato - 2 pcs.;
- hard cheese - 200 g.
Even a novice housewife will cook such a simple one with sweet bell pepper. You can change, add or subtract ingredients according to your taste preferences.
Make a circle out of the dough. Homemade pizza can be any shape though - for example, rectangular in the shape of your baking sheet. Lay the filling on top in layers: finely chopped sausage, onions in half rings, pepper rings, circles of tomatoes, grated cheese. For greater juiciness, the base can be smeared with tomato paste or mayonnaise. Bake the pizza in the oven at 200 degrees for up to 20 minutes.
Pasta with bell pepper
Ingredients:
- bell pepper - 1 pc.;
- onions - 1 pc.;
- garlic - 5 cloves;
- tomato paste - 1 tablespoon;
- vegetable oil - 2 tablespoons;
- butter - 50 g;
- dried basil;
- salt and pepper to taste.
This pasta recipe is designed for a spaghetti volume of 300 g.
In vegetable oil, fry the chopped onion and garlic at the same time. When the vegetables turn golden, add the diced peppers to them, salt, add black pepper, tomato paste, a little basil. Pour some water over the dish, cover and cook for a quarter of an hour. Serve with boiled spaghetti, pre-oiled with vegetable oil.
Bell pepper roll
Ingredients:
- bell pepper - 2 pcs.;
- hard cheese - 80 g;
- curd cheese - 80 g;
- garlic - 3 cloves;
- green onions;
- greens.
Peel the peppers from the center and seeds, bake in the oven for 20 minutes, until they darken. Then place the vegetables in an airtight container or use a sealed plastic bag. When the peppers "suffocate" a little under the airtight lid, remove the foil from them.
Grind hard cheese on the finest grater, add curd cheese, chopped herbs and garlic to it, mix everything well.
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Divide the peppers into strips 2.5 cm wide.Place a ball of cheese and curd mass on them and roll the pepper into a roll. Put the finished rolls on lettuce or Chinese cabbage, sprinkle with finely chopped herbs on top.
Bell pepper- a unique, healthy, beautiful vegetable that has firmly entered the kitchen of every modern housewife. If you add bell peppers to frying to any soup, it will make it more aromatic and interesting, the roast will also acquire a new taste, sweet peppers are delicious in both vegetable and meat salad, winter preparations with bell peppers are simply very tasty, and peppers stuffed with cottage cheese, vegetables , meat, rice or buckwheat, it is always a worthy decoration of any table and a feast for the stomach.
To prepare delicious dishes from bell pepper, the following products are suitable for us:
- Bulgarian pepper;
- garlic;
- tomatoes;
- cottage cheese;
- meat;
- buckwheat;
- parsley, dill, basil ...;
- vegetable oil;
- sour cream...
If you decide to use bell peppers in a salad, then you have 2 ways:
1. Wash, cut out cut the seed box and chop the raw peppers into the salad.
2. Bake peppers in the oven for 10 minutes, chill (preferably in a bag), peel, remove seeds, chop and add to salad.
If you decide to cook stuffed peppers with vegetables, meat, rice or buckwheat, peppers can be prepared in two ways:
1. Wash, cut out the seed box, put the filling and then simmer.
2. Hold the peppers in hot (almost boiling water) for 10 minutes, then cool and from the soft peppers, cut the seed box and add the minced meat and then simmer. These peppers do not break when filled with filling.
Choose a recipe and cook bell pepper dishes.
Salted pepper
(Bulgarian pepper - 1 kg; garlic - 4 cloves (~ 20 gr.); dill - 20 gr.; vegetable oil - 2 tablespoons; vinegar 9% - 1 tablespoon; salt - 25 gr.; sugar - 10 gr.).
Autumn salad with bell peppers 
(sweet pepper - 250 g.; tomatoes - 250 g.; mozzarella cheese - 100 g.; garlic - 3-4 cloves; basil or parsley leaves - 10 g.; vegetable oil - 2 tablespoons; lime or lemon juice - 1 tablespoon; salt, ground black pepper).
(sweet pepper -150g .; onion 1 pc.; hard cheese 100 gr.; boiled chicken egg - 2 pcs .; apple - 2 medium; mayonnaise 4 tablespoons; salt.).
(eggplant -300g; onion 1 pc .; tomatoes - 200gr; garlic - 2 cloves; sweet pepper -150gr; vegetable oil; lemon juice - 1 tbsp.spoon; salt; parsley and basil;).
(100g boiled beef; 100g tomatoes; 100g sweet pepper; 6-7 lettuce leaves; 30g onion; sprig of basil; several sprigs of parsley; 3 tablespoons of vegetable oil; 1 tablespoon of lemon juice; salt; sugar ; ground black pepper).
(200 gr. Feta cheese (or "Feta"); 150 gr. Tomato; 150 gr. Cucumber; 1 medium onion; 100 gr. Sweet pepper; 100 gr. Olives; 1 tbsp. A spoonful of lemon juice; 3 tablespoons of olive or vegetable oil; parsley and basil; salt, pepper.).
(cottage cheese - 100-150gr .; sweet pepper -100gr .; tomato - 100gr; greens; 1 tablespoon of sour cream or mayonnaise; salt).
(Peking cabbage - 200gr .; sweet pepper (Bulgarian) - 1 medium pod; boiled egg - 2 pcs .; onion - 50gr .; homemade mayonnaise - 3 tablespoons; salt).
Salad - side dish "Christmas balls" 
(sweet pepper - 150 gr.; boiled chicken egg - 3 pcs.; boiled potatoes - 350 gr.; mayonnaise - 3 tbsp. l.; dill; salt).
(sweet pepper - 2 kg.; tomatoes - 1 kg.; onion - 300 gr.; garlic - 2 medium cloves; salt - 2 tbsp. l.; sugar - 4 tbsp. l.; vegetable oil - 5 tbsp. l .; table vinegar 9% - 2 tablespoons).
Gazpacho (cold Spanish soup) 
(stale bread - 100 gr.; tomato - 350 gr.; garlic - 15 gr. (2 medium slices); cucumber - 120 gr.; sweet pepper - 250 gr.; lemon juice - 3 tablespoons or 1 tablespoon of wine vinegar; onion - 50g; olive oil - 3 tablespoons; ice water - 6 tablespoons; cumin, parsley, salt.).
(1 kg. Sweet pepper; 400 gr. Any minced meat; 0.5 cups of buckwheat groats; 1 tbsp. Tomato juice; 2 medium onions; 1 large carrot; dill, parsley; salt, black ground pepper. 2 tablespoons of flour).
(1 kg. Sweet pepper; 400 gr. Any minced meat; 2/3 cup rice; 0.5 kg. Tomato; 2 medium onions; 1 large carrot; dill, parsley; salt, black pepper).