Sweet pepper is undoubtedly one of the best gifts of Nature to mankind. Saturated with the living energy of the sun and summer, every time it invariably becomes an adornment of any summer and autumn table.
While the garden beds are still delighting summer residents with a harvest, it's time to think about preparing peppers for the winter.
With the right approach, it is pepper that has the greatest chance of becoming a hit on winter holiday tables.
Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruit!
Top 7 most profitable pepper blanks
It is no secret that we will always strive to prepare a masterpiece and spend time and money at a minimum. And this is true in our fast-paced, stressful life.Therefore, out of thousands of different methods and recipes, today's selection includes just such ... well, so that both quickly and “masterfully”.
1. Pepper in the freeze
Very convenient form of preparation for the winter. Fresh frozen pepper retains its aroma, which is just a godsend for winter dishes: on a February day, the smell of fresh pepper will be akin to a holiday). Peppers are frozen for different purposes, on which the method of preparation depends. What are the options?For winter stuffing
For this purpose:
- They choose fruits that are more or less the same in size and shape, cut off the “caps” with the stalk, remove the seeds, immerse them in boiling water for 20-30 seconds (no longer!).
- Then the peppers are put like nesting dolls, one inside the other in a kind of “train”, packed in a plastic bag, the plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.
As a dressing for dishes (soups, mashed potatoes, stews)
It’s generally simple here: peel the seeds from the peppers and cut them as soon as you think of them - into rings, straws, cubes, slices ... put them in portions or all together, put them in a bag and send them to the freezer.Freeze Peppers as a Seasoning
As a finished semi-finished product
For this type of workpiece you need:- Bake peppers on a baking sheet in the oven at a temperature of + 180 ° C for half an hour.
- Remove the skin from the cooled fruits and remove the seeds, and fold the peeled roasted peppers in batches into a bag or containers and send to freeze.
Recipe 1:
- Rinse not very large fruits, remove the stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity.
- Arrange in 2- or 3-liter jars, pour the brine in which the pepper was boiled to the top, add 9% table vinegar (2 tablespoons for a 2-liter jar, 3 tablespoons for a 3-liter jar) and roll up.
Recipe 2:
1 . cook pouring from the calculation:- water - 1 l;
- sugar - 70 g;
- salt - 35 g;
- citric acid - 8 g.
in cold water. Put them one into the other and put them in a jar or, flattening, put the peppers
side by side one on the other.
3 . Pour boiling brine, sterilize: jars with a capacity of:
- 1 l - 10-15 min.:
- 2 l - 20 min.;
- 3 l - 25 min.
In winter, it is enough to open such a jar - and you can immediately stuff the peppers! Convenient, fast and delicious!
An extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. A characteristic feature of the traditional lecho is a mandatory the presence of 3 components: sweet pepper, tomatoes and onions.But, as often happens with dishes that people love, each housewife began to interpret it in her own way, as a result of which today lecho is a variety of combinations of bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even everything that you think of adding there)
Almost Classic Lecho Recipe
- Bulgarian pepper - 2 kg;
- tomatoes - 2 kg;
- onion - 1 kg;
- vegetable oil - 150 ml;
- vinegar 9% - 3 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- salt - 2 teaspoons;
- black peppercorns - 1 teaspoon;
- allspice - 4 pcs.;
- bay leaf - 2 pcs.
- Rinse the tomatoes, chop in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
- Put everything in a basin or saucepan, add sugar, salt, pepper, bay leaf, oil and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho into jars and roll up.
- Invert onto lids and leave to cool in a warm place.
Lecho can be used both as a separate dish and as a side dish, and both will be a joy in winter.
Hot spices have always been in honor of the people, and adjika is one of them.In the classic version, adjika is red hot pepper, garlic and herbs carefully grated with salt. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots and even apples.
Agree, today almost any hot sauce containing hot peppers and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.
Original mild adjika
For cooking you will need:- bell pepper - 1.5 kg;
- tomatoes - 5 kg;
- carrots - 1 kg;
- garlic - 350 g;
- sugar - 300 g;
- salt - 100 g;
- vinegar 9% - 250 ml;
- vegetable oil - 250 ml.
- Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, after boiling, simmer over low heat for 45-60 minutes.
- Then add salt, sugar and butter and continue to simmer for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes add chopped garlic.
- After another 15 minutes, spread the finished adjika into prepared jars and roll up.
For cooking you will need:
- bell pepper - 5 kg;
- hot pepper - 500 g;
- tomato paste - 500 g;
- tomatoes - 1.5 kg;
- carrots - 1 kg;
- onion - 2.5 kg;
- garlic - 5-6 pcs.;
- parsley - 1 bunch;
- fresh and dry cilantro - 1 + 1 bunch;
- salt - to taste.
1. Grind all the ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in heated jars and roll up.
As you can see, both recipes are simple in execution, but different in taste, although both are “adjiki”.
Pickled peppers become a decoration of any table. Red, yellow and green spicy-sweet slices look great among snacks and conquer with a spicy smell and excellent taste. Properly cooked pickled peppers are always a win-win option: they are incomparable both in taste and in appearance!
pickled pepper recipe
For cooking you will need:- Bulgarian pepper - 8 kg;
- sugar - 400 g;
- salt - 4 tbsp. spoons;
- vinegar 9% - 400 ml;
- sunflower oil - 400 g;
- bay leaf - 4-5 pieces;
- cloves - 4-5 pcs.;
- black peppercorns - 12 pcs.;
- allspice - 4-5 pcs.;
- water - 2 l.
- Remove the seeds from the pepper and cut into quarters. For blanks, it is better to choose short, more or less the same fruits, then the slices will be the same. But, if the peppers are different, it doesn’t matter, then you can cut the long ones into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
- Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in the vinegar.
- Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) to the boiling marinade.
- On a small fire, keep the pepper in the marinade for 4-5 minutes (more for the sake of prevention is not worth it)) and quickly transfer to prepared jars. Once the jar is full, roll it up.
Tips in passing:
- If you are not allergic to honey, then it can be included in the recipe instead of sugar, the taste of the finished pepper will even benefit. You can find one of these recipes in the article.
- If you “play around” a little longer and cut the pepper into strips, the dish will definitely become a hit of the winter period: it looks very nice on the table!
- If you want to add a unique touch to a classic recipe, put a different set of spices in the bottom of each jar - tarragon, coriander, rosemary, you can add thinly sliced \u200b\u200bparsley root or celery ... or even carrots. Then you will definitely please everyone, no matter how different tastes of home or guests may be!
Peppers in tomato-garlic sauce
Delicious and fragrant preparation for the winter. It is prepared easily and quickly, and it will find a lot of fans).For cooking you will need:
- sweet pepper - 1 kg;
- tomatoes - 700 g;
- garlic - 3-4 cloves;
- sugar - 2.5 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
- vinegar (apple, wine) - 30 ml;
- vegetable oil - 30 ml.
- Grind tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue to boil for another 5 minutes.
- Peel the pepper from the seeds and cut into quarters, put in the tomato-garlic mass, mix and simmer over low heat for 15 minutes. After adding vinegar, hold on fire for another 10 minutes, arrange in prepared jars and roll up.
Another way to prepare Bulgarian pepper in a tomato will be shown by the permanent author of our Youtube channel - Tatyana:
Marinated fried peppers
Original preparation: peppers in this version are not freed not only from seeds, but even from the stalk. In this form, they are fried and only then poured with marinade. In winter, such peppers go with a bang. Moreover, by putting peppers of different colors in different jars, you miraculously simultaneously make blanks that are different even to taste - here you have a bright winter variety!In the following video - one of the options for harvesting fried peppers in marinade:
And the pepper marinade itself
Just as cucumber pickle has its “purpose”, so the pepper marinade, which remains after the pepper has migrated to the table, can have a “second life”. Remember how much delicious canned food marinade you had to pour out? But our summer residents have found the possibility of "waste-free production" here too!
Dressing Sauce (by SLAIER L)
- pepper marinade - 4 parts;
- mayonnaise - 3 parts;
- soy sauce - 1 part;
- chopped greens, mustard, tomato, lemon juice, horseradish, garlic, spices - for an amateur, to taste.
For cooking you will need:
- bell pepper - 10 pcs.;
- zucchini - 500 g;
- carrots - 1 pc.;
- onion - 2 pcs.;
- tomato juice - 1 l;
- peppercorns, salt, herbs.
- Peel the peppers, remove the stem and seeds. Blanch in boiling water for 4-5 minutes.
- For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.
- Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes and roll up.
Bitter capsicum is well known to housewives. Add a little more than you need, and the food becomes impossibly spicy. However, this 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 ways can you prepare hot peppers to diversify home cooking in winter?
The American Indians were the first to grow capsicum, and it came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But nowadays it's even hard to imagine Indian, Korean or Chinese cuisines without their characteristic burning 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. It is interesting that in a lemon there is half as much vitamin C as in raw hot pepper pods. In addition, pepper contains fatty oils and sugars.
- The sharpness 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, endorphins are produced in the body - hormones of happiness, joy and pleasure. They reduce stress and help to cope with insomnia.
- For many years it was believed that eating spicy food is harmful. Recent studies by scientists say the exact opposite. Hot pepper improves appetite and, if consumed in small quantities, normalizes digestion.
- Eating hot peppers is especially beneficial 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 pepper and safety during its processing
There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, shape of the pods and their color. Some peppers taste almost spicy, and some varieties seem to burn with fire.
The main thing in which all peppers are similar is that they have a sharp, burning, 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 pastries and drinks.
Care must be taken when handling hot peppers. Burning substances, falling on the mucous membranes or micro-wounds on the hands, can cause pain and a strong burning sensation. Therefore, when harvesting pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, and even more so your eyes. If pepper does get into the eyes, they must be rinsed with plenty of water.
Ways to dry hot peppers
It is very convenient to store hot pepper 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 seeds already removed.
The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a canopy, 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. It is necessary to ensure that they do not touch each other, and the air can blow over them from all sides.
It is also convenient to spread the peppers on paper-lined trays, small grills and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir up the pepper "raw materials" from time to time.
To speed up the drying process, the pods are placed in a stovetop oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. In the oven, it is good to set the temperature to + 50 ° C and slightly open the door. 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, they usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so you need to store it in hermetically sealed containers: glass jars, wooden boxes, birch bark tubs or paper bags. Many people leave a string with pods in a conspicuous place - to decorate the kitchen.
Pickling
There is a saying among the inhabitants of the Caucasus: "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 option for pickling is vinegar, which is made from white grapes. In addition, when pickling, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used.
Fully ripened peppers taste very good. Ideal - plucked directly from the bush just before pickling. From the greens, only leaves are used, sprigs for pickling are not needed. You don't need to cut the greens. Garlic simply needs to be disassembled into cloves without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.
The pods are washed and pierced at the stem 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 method will allow the peppers to become softer, but not lose 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 the pan under the lid for another quarter of an hour.
Jars for pickling are sterilized in advance. For 1 kg of peppers, you will need 3 cans of 0.8 liters or 5 - 0.5 liters each.
After all the preparation, you can start preparing the marinade. In 1.5 liters of water put 6 tsp. granulated sugar, salt the water to taste, add all the leaves from the greens, garlic cloves, 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 more minutes.
Green leaves, along with garlic, are laid out on the bottom of glass jars. Peppers are placed on top of them and the contents are poured with hot marinade with spices to the very top. After that, the banks are corked. You can store them at room temperature.
In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.
salting
Salting is a great way to prepare for the winter, because it allows you to save 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. Peppers are pre-baked in the oven to become soft, and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and blackcurrant leaves 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 oppression, the pickle is left at room temperature for three weeks, and then taken out to 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 liters for 20-25 minutes, and 1 liter for 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 Armenian salted peppers.
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 while stewing meat and fish. For a fragrant spicy paste, you need only five ingredients: 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 de-seeded. Garlic is also cleaned. 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 flows. It should never be thrown out! Pepper juice can be frozen in small serving containers such as ice cubes and used as a condiment 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 heated to +150°C, pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. Opened pasta should be refrigerated and used within 10 days.
Preserving hot peppers without salt
Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.
To preserve hot pepper without salt and vinegar, first you need to wash it, dry it and pierce it with a toothpick. Then sterile jars are filled with whole pods and cold-pressed olive oil is poured on top. If desired, you can add a little spicy herbs to the pepper. Banks are closed with lids and stored in a dark place. With this type of preservation, olive oil acquires a bright peppery aroma and becomes spicy in taste. Therefore, it can be used in winter as a salad dressing.
In another way, hot peppers are preserved with natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the 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 jar. The pepper will be ready to eat in a month. A fragrant and pungent vinegar, like oil, is perfect for dressing fresh salads.
Any bell pepper dishes prepared for the future or for a homemade dinner will definitely diversify the family menu. Vegetable treats can be filled with meat ingredients or cereals to create a full-fledged hot pot, soup, or light snack.
What to cook with bell pepper?
Bell pepper recipes, as a rule, are not difficult. A vegetable will add a special taste and piquancy to almost any dish or snack.
- By adding fresh pepper to the salad, you can diversify the taste and fill the composition of the snack with vitamins, and by choosing vegetables of different colors, you can also make the treat beautiful.
- Do not neglect the addition of pepper to the composition of vegetable stew or roast, ratunda or paprika will make the dish unusually tasty.
- Meat dishes, such as stir-fry, goulash or other sauce, not only acquire a special taste, but also the pieces become very soft and tender.
- A simple summer dish is stuffed peppers, filled not only with minced meat with rice, but also with other cereals, vegetable mixtures or cheese.
Salad with chicken and bell pepper will decorate the festive table if you fill the composition with colorful vegetables. This multi-ingredient dish can replace a full-fledged side dish and will be an excellent addition to the main treat. Those who are not indifferent to unusual combinations will really like the salad.
Ingredients:
- fillet - 400 g;
- paprika - 2 pcs.;
- smoked salmon - 200 g;
- walnuts - 1 g;
- raisins - 100 g;
- salted champignons - 200 g;
- mayonnaise for dressing.
Cooking
- Cut the fillet into cubes, fry in oil.
- Cut paprika, mushrooms, salmon.
- Mix chilled meat with the rest of the ingredients, add nuts and raisins.
- Season with mayonnaise, serve after 15 minutes.
Ragout of eggplant, bell pepper, tomato
Simple sweet pepper recipes become extraordinary thanks to the addition of this vegetable. So that the stew does not turn out boring, they use a large number of vegetables that blend well and fill the composition with dry herbs. Those who are fasting and those who do not eat food of animal origin will like the treat.
Ingredients:
- ratunda - 2 pcs.;
- eggplant - 2 pcs.;
- tomatoes - 6 pcs.;
- carrots and onions - 1 pc.;
- garlic - 4 cloves;
- hot pepper - 1 pc.;
- ground coriander - ½ tsp;
- suneli hops, oregano - 1 tsp each;
- salt, pepper, fresh herbs;
- frying oil.
Cooking
- Fried eggplant, diced, transferred to a roasting pan.
- Next, sauté onions, add carrots and ratunda.
- Pour into a bowl over eggplant.
- Salt, pepper, season with dry herbs.
- Spread tomatoes, chopped garlic and hot peppers on top.
- Stew such dishes from sweet peppers and other vegetables on the stove for 20 minutes or in the oven for 40 minutes.
- Season with herbs, serve after 10 minutes.
Cooking any can be made completely hassle-free. The most delicious is goulash, which is prepared quickly, without difficulty. You can create it both on the stove, and in the oven, and in the slow cooker, the process of making treats is not fundamentally different.
Ingredients:
- pork - 600 g;
- sweet pepper - 3 pcs.;
- hot pepper - 1 pod;
- salt, a mixture of ground peppers;
- dried paprika - 1 tsp;
- soy sauce - 2 tbsp. l.;
- sesame seeds for serving;
- frying oil.
Cooking
- Cut the meat into strips, salt, season with a mixture of peppers, paprika and soy sauce. Leave to marinate for 15 minutes.
- Fry the meat, add chopped hot pepper.
- Cut the sweet pepper into strips, add to the saucepan, fry for 5 minutes.
- Pour ½ tbsp. water, cover, stew pork with bell pepper for 10 minutes.
- Toast the sesame seeds in a dry frying pan for 1 minute.
- Serve such dishes of meat and bell peppers still hot, sprinkled with sesame seeds.
Classic summer dish with fresh vegetables - . To make the treat tastier, add onion and carrot sauteing to the filling, so the minced meat will come out juicier and simmer it more efficiently in the oven, the pepper prepared in this way comes out much tastier.
Ingredients:
- sweet pepper - 8-10 pcs.;
- minced pork and beef - 500 g;
- rice cooked until half cooked - 2/3 tbsp.;
- salt, pepper, oregano;
- tomatoes - 3 pcs.;
- tomato juice - ½ tbsp.;
- water - 1 tbsp.;
- onions and carrots - 2 pcs.
Cooking
- Remove seeds from peppers.
- Spasserovat 1 onion and carrot, transfer to minced meat, add rice, season with salt, pepper, oregano, mix.
- Stuff peppers with mixture; spread in a heatproof bowl.
- In a frying pan, sauté the second onion, add carrots and tomatoes.
- Add juice and water, sweat for 5 minutes.
- Pour the gravy over the peppers, rearrange the dish in the oven, cover with a lid.
- Such bell pepper dishes are simmered for 40 minutes at 190 degrees.
With bell peppers and tomatoes - gazpacho. It is not difficult to prepare it, it is important to choose quality products, add chili spices and serve chilled. The classic bread crumb is not added in the modern version, but if there is not enough bread flavor, the composition is supplemented with crackers.
Ingredients:
- sweet pepper - 2 pcs.;
- hot pepper - 2 pods;
- fresh cucumber - 3 pcs.;
- tomatoes - 8 pcs.;
- garlic - 3 cloves;
- wine vinegar - 20 ml;
- olive oil - 50 ml;
- thyme, ground pepper, sea salt;
- crackers - 1 handful per serving;
- tabasco - 5 drops.
Cooking
- Transfer the blanched tomatoes, peeled sweet and hot peppers to a blender bowl.
- Add peeled garlic and chopped cucumbers without peel.
- Pour in oil, vinegar.
- Whisk all ingredients.
- Rub through a sieve, get rid of the seeds and peel.
- Add tabasco, salt, pepper and stir.
- Cool, serve with crackers.
To replenish the supply of preservation and diversify the off-season diet with original treats, recipes from bell pepper for the winter will help. They prepare vegetables on their own or in the company of other seasonal fruits, the variety of options will amaze even an experienced chef.
- Bulgarian pepper blanks are all kinds of multi-component winter salads; paprika is often added as an additional ingredient in vegetable twists.
- Based on pepper, a delicious and very spicy adjika comes out, which is made moderately spicy or very hot.
- Having prepared vegetables in a special way - whole, you can cook stuffed bell pepper dishes in the off-season.
Pickled bell peppers are a snack that you want to try while cooking, but it will become special in about a couple of weeks. Many people bake peppers in the oven to avoid splattering oil, but this way the appetizer will not come out as savory as we would like. Prepare 12-13 1 liter jars.
Ingredients:
- sweet pepper - 10 kg;
- garlic - 20 heads;
- vegetable oil.
Marinade for 1 jar:
- salt - 1 tsp;
- sugar - 3 tbsp. l.;
- vinegar - 100 g;
- boiling water - 500 ml.
Cooking
- Peel the garlic, chop finely with a knife.
- Do not peel the pepper, leave the tails, prick with a fork.
- Fry in oil until golden sides, immediately distribute into jars, sprinkling layers of garlic.
- Pour salt, sugar, vinegar and pour boiling water into the jars filled “up to the shoulders”, cork.
Spicy, very spicy, it is prepared quickly, does not undergo cooking and consists of a small amount of ingredients, it is stored all winter and does not deteriorate. Tarragon (tarragon) and traditional dill, parsley and cilantro add a special piquancy. For twisting, you will need 13-15 cans of 0.5 liters each.
Ingredients:
- bell pepper - 10 kg;
- hot pepper - 500 g;
- garlic - 1 kg;
- dill, parsley, cilantro, tarragon - 200 g each;
- salt - ½ tbsp.
Cooking
- Peel peppers from tails and seeds, garlic from husks.
- Scroll all the ingredients through a meat grinder, including greens.
- Add salt, distribute in sterilized jars, close the lid, put in the refrigerator.
- a good option to get rid of excess rejected crops. Vegetables are cut into strips and supplemented with a minimum set of ingredients. Such an appetizer can be included in a roast or other multi-ingredient salad, or added to soup as a fragrant dressing.
Ingredients:
- sweet pepper of different colors - 5 kg;
- hot pepper - 300 g;
- carrots - 500 g;
- onion - 500 g;
- tomato - 1 tbsp.;
- salt;
- frying oil.
Cooking
- Cut the peeled sweet pepper into strips, hot - chop without seeds.
- Transfer to a frying pan, add oil, fry until soft.
- Sauté finely chopped onions and grated carrots separately, pour in the tomato, fry for 5 minutes.
- Pour the tomato sauce to the pepper, mix, simmer for 15 minutes.
- Divide into sterilized jars, seal.
The whole would make an ideal base for a stuffed dish loved by many eaters. To create such a blank is not at all difficult, and the ingredients will need a minimum. Peppers choose not large, not very dense varieties. The amount of ingredients is calculated for 1 jar of 3 liters.
Ingredients:
- sweet pepper - 1.5 kg;
- water - 2-2.2 l;
- salt - 4 tbsp. l.;
- sugar - 2 tbsp. l.;
- vinegar - 50 ml.
Cooking
- Put the peeled peppers in a jar (not tight!).
- Pour boiling water, cover, leave for 20 minutes.
- Drain the water into a saucepan, add salt, sugar.
- Boil the marinade until boiling, add vinegar, boil for 5 minutes.
- Pour the marinade over the jar, seal.
The best way to preserve all the valuable properties of vegetables is to freeze bell peppers for the winter. There are two ways to implement the idea: prepare whole, seeded vegetables and use them for stuffing or chopped peppers, which are best prepared in portions and used for salads, soup dressings and filling other dishes.
bell pepper- a unique, healthy, beautiful vegetable that has firmly entered the kitchen of every modern housewife. If you add bell pepper to any soup in frying, it will make it more aromatic and interesting, the roast will also acquire a new taste, sweet pepper is delicious in both vegetable and meat salad, winter preparations with bell pepper are just very tasty, and pepper stuffed with cottage cheese and 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 options:
1. Wash, cut, cut the seed box and cut raw peppers into a salad.
2. Bake the pepper for 10 minutes in the oven, cool (preferably in a bag), peel, remove the seeds, chop and add to the 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, apply the filling and then simmer.
2. Hold the peppers in hot (almost boiling water) for 10 minutes, then cool and cut out the seed box from the soft peppers and put the minced meat and then simmer. These peppers do not break when stuffed.
Choose a recipe and cook bell pepper dishes.
salted pepper
(bell 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 sweet pepper 
(sweet pepper - 250 gr.; tomatoes - 250 gr.; mozzarella cheese - 100 gr.; garlic - 3-4 cloves; basil or parsley leaves - 10 gr.; vegetable oil - 2 tablespoons; lime or lemon juice - 1 tbsp, 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 - 200g; garlic - 2 cloves; sweet pepper -150g; vegetable oil; lemon juice - 1 tablespoon; salt; parsley and basil;).
(100g boiled beef; 100g tomatoes; 100g sweet pepper; 6-7 lettuce leaves; 30g onion; a sprig of basil; a few sprigs of parsley; 3 tbsp vegetable oil; 1 tbsp lemon juice; salt; sugar ; ground black pepper).
(200 gr. cheese (or "Feta"); 150 gr. tomato; 150 gr. cucumber; 1 medium onion; 100 gr. sweet pepper; 100 gr. olives; 1 tablespoon of lemon juice; 3 tablespoons of olive or vegetable oil; parsley and basil; salt, pepper.).
(cottage cheese - 100-150g; sweet pepper -100g; tomato - 100g; greens; 1 tablespoon of sour cream or mayonnaise; salt).
(Beijing cabbage - 200g; sweet pepper (Bulgarian) - 1 medium pod; boiled egg - 2 pcs.; onion - 50g; homemade mayonnaise - 3 tablespoons; salt).
Salad - garnish "Christmas balls" 
(sweet pepper - 150 gr.; boiled chicken egg - 3 pcs.; boiled potatoes - 350 gr.; mayonnaise - 3 tablespoons; dill; salt).
(sweet pepper - 2 kg; tomatoes - 1 kg; onion - 300 gr; garlic - 2 medium cloves; salt - 2 tablespoons; sugar - 4 tablespoons; vegetable oil - 5 tablespoons .; 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 of sweet pepper; 400 gr. of any minced meat; 0.5 cups of buckwheat; 1 tbsp. tomato juice; 2 medium onions; 1 large carrot; dill, parsley; salt, ground black pepper. 2 tablespoons of flour).
(1 kg of sweet pepper; 400 g of any minced meat; 2/3 cups of rice; 0.5 kg of tomato; 2 medium onions; 1 large carrot; dill, parsley; salt, ground black pepper).
Juicy sweet pepper definitely adds bright colors and sunny mood to the autumn menu. Yes, and its health benefits are appreciably multiplied. Pepper also goes well with almost any product, so the dishes from it are so different and tasty.
Salad with mood
On a gloomy autumn day, a warm bell pepper salad will help to perk up. We cut the eggplant in circles with a 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 medium-sized rings. Mix in a bowl 30 ml of soy sauce, 10 ml of olive oil, 2 cloves of garlic, passed through a press, finely chopped bitter pepper. Marinate vegetables in this mixture for an hour, put on a baking sheet and bake for 15 minutes at 180 ° C. We combine baked peppers and eggplants, sprinkle with fresh herbs and sesame seeds. You can sprinkle the salad with marinade - subtle savory notes will make it even better.
Cheese tenderness
You can pamper your loved ones with delicious pepper rolls with cheese. Roast 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 flesh into strips 3–4 cm wide. Mix 150 g of curd cheese, 150 g of hard grated cheese, 4–5 cloves of chopped garlic, ½ bunch of chopped green onions and fresh herbs to your taste. We spread the filling on the strips of pepper, roll up the rolls and fasten with toothpicks. This can also be made according to the recipe of Yulia Vysotskaya and served at the festive table.
Change of scenery
Familiar combinations bored and wanted something unusual? Saute bell peppers with chicken, mushrooms and zucchini. Cut into strips 500 g of chicken fillet, pour 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 pan, brown the large sweet pepper, zucchini and 200 g of mushrooms, cut into small pieces. We return the chicken meat, pour the sauce from the juice and zest of 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 successfully diversifies 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 an onion, grate 3 cm of ginger root. Saute this mixture in olive oil until the onion is soft. Add 2 medium chopped red peppers and fry for another 5 minutes. Next, lay the finished rice and 200 g of cherry tomatoes, cut into halves, and 100 g of leek. 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 enjoyed just like that.
Created for stuffing, and absolutely any fillings. We remove the seeds and partitions from two large strong bell peppers. Pour boiling water over a handful of raisins 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 lay out in a form covered with oiled foil. For the first 15 minutes, bake the stuffed bell pepper at a temperature of 200 ° C, then lower it to 160 ° C and keep the vegetables for another 20-30 minutes. Elegant mouth-watering peppers will decorate any table.
Gold in a bowl
Sweet peppers are perfect for cream soup. Especially if you choose a harmonious pair for him. Two red peppers bake for 20 minutes in the oven at 180 ° C, let cool, peel and seeds, carefully mash. We make a ruddy browning of onions and carrots, add 400 g of cauliflower and 500 ml of chicken broth. While the vegetables are cooking, heat up 200 ml of cream and dissolve 100 g of grated cheese in them. We introduce mashed pepper here and simmer for a couple of minutes. Beat the vegetables in a saucepan with a blender, combine with a creamy dressing, put salt and spices. Crispy croutons and parsley petals will successfully complement the bell pepper soup.
vegetable therapy
It is never too late to make a Bulgarian lecho 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 tails and seeds, cut them lengthwise into 6–8 parts. We lay them in the tomato mass and cook for 30 minutes, stirring often. At the end we enter 3 tbsp. l. 9% vinegar, pour the lecho into sterilized jars and roll up the lids. Such a preparation will warm you with the warmth of summer memories sometime in winter.
Bulgarian pepper is a glorious vegetable that always has a tasty and healthy use. If you need more fresh and interesting ideas, read the “Eat at Home” recipe section. And share your signature dishes with pepper in the comments.
