First of all, prepare the sauce, as it needs to cool a little. Take ripe tomatoes and rinse well. The tomatoes need to be peeled. Take sharp knife and make a perpendicular cut on top.
Boil water in a saucepan or saucepan. Dip the prepared tomatoes for 30-40 seconds. Drain in a colander and rinse immediately cold water. After this procedure, the peel is easily removed with a knife, which is what we will do. 
Cut the tomatoes in half and cut into small pieces. Peel the garlic cloves, rinse and cut into small pieces. Tear off the basil leaves, wash and finely chop. 
Pour 30 g of sunflower oil into a saucepan, add chopped garlic. Fry over low heat for about a minute until a characteristic garlic aroma appears. 
Add chopped tomatoes and basil. Simmer on the lowest heat for 25-30 minutes. Be sure to cover with a lid. 
At the end of cooking, season the sauce with salt. ground pepper, coriander. If the sauce seems sour to you, add a little sugar. Stir and bring to a boil again. Cool the sauce. If desired, it can be crushed in a blender. 
Now, prepare the pepper. Rinse well and be sure to dry with a napkin. Heat the remaining in a frying pan sunflower oil. Lay down Bell pepper. Fry on all sides until golden brown. 
Add some to a flat plate sweet and sour sauce, add pepper. Top with more sauce and garnish with a sprig of fresh basil. Roasted peppers ready. Serve it to mashed potatoes, pasta, meat and fish dishes. Enjoy your meal! 
The dish will be even tastier if the fried peppers, poured with sauce, are allowed to brew for an hour.
Preface
In the summer, almost no dish and, in any case, no feast is complete without sweet peppers. Lovers of this vegetable cannot do without it in winter and know canning recipes that go beyond traditional ones. One of these, one might say, unique ways is preserving fried sweet peppers with garlic.
Nuances of preparing fried peppers with garlic
To preserve fried sweet peppers, you need to select whole, undamaged fruits without rot. Moreover, the pods must be fresh and “meaty” - after all, they will have to undergo heat treatment. Otherwise, it may happen that after frying there will be practically nothing to put in the jar.
Before frying, regardless of the recipe, all peppers should be prepared: washed thoroughly and then dried well, for example, by wiping with a towel. Then the pods can be cleaned, but left whole: cut out the stalk and remove the seeds through the hole. You can also, after removing the tail and seeds, cut the sweet pepper fruits into 2 or 4 parts, or leave the pods in their in its original form, whole and with the stalk. In what form to fry and preserve is an individual matter of taste and desire of each person.
It should be borne in mind that the higher the degree of processing, the faster the fruits will reach the desired condition in the frying pan - chopped pods are most likely to acquire the desired softness, and the “slowest” ones will be whole ones with the stalk.
The pods are fried in vegetable oil and, as a rule, in a frying pan, but some prefer in a saucepan or cauldron. To what degree of readiness - again, everyone chooses for themselves. Finished product This won’t make it any less tasty – it will just taste different. Therefore, you can: just brown it slightly or wait until the pods acquire a golden color; cover with a lid, simmer them until they become slightly or completely soft; fry on one or both sides. Before frying, the pan and oil must be heated over medium heat until the latter crackles.
The oil will shoot out violently while frying. To avoid feeling own kitchen target, you can do the following: place the pods on a heated frying pan, cover the latter with a lid and turn off the stove; when the shooting and noise subside, turn on the stove, remove the lid, turn the pepper over and after the oil begins to splash, repeat all steps. And this way you can process the entire vegetable until the desired readiness, transferring each fried batch from the frying pan to another bowl. It should be borne in mind that under the lid the pods are steamed and become soft and cooked faster.
Roasted peppers are placed in pre-prepared jars - thoroughly washed, sterilized and dried - which are closed with lids that have undergone similar preparation. If the workpiece is filled with hot marinade, after sealing the container, turn it upside down and wrap it tightly with something warm. When the jars have cooled completely, they, like those filled with cold marinade, are taken out for storage in a cool place designated for this purpose.
Recipes with pre-cooking marinade
Recipe for simmering sweet peppers with garlic. First prepare the marinade. It will require:
- water and vinegar - 0.5 l each;
- sugar – 3 tbsp. spoons;
- non-iodized salt – 1 tbsp. spoon;
- bay leaf - to taste;
- peppercorns - to taste.
Mix all the ingredients and then boil for a few minutes. If the fried peppers will be covered with plastic lids, the resulting marinade should be allowed to cool. When sealing with metal lids, this is not necessary - after packaging the pods in jars, they are filled with still boiling marinade.
Fry the prepared fruits for several minutes. When there are about 2 minutes left before the end of frying, add finely chopped garlic to the frying pan, and then cover the vegetables with a lid to steam them. Transfer the peppers and garlic into jars and immediately pour in the pre-prepared marinade.
Recipe with the addition of greens based on the preparation of a liter jar. We take:
- pepper – 6 pcs;
- garlic (small cloves) – 8 pcs;
- parsley (sprigs) – 6 pcs;
- olive oil – 3 tbsp. spoons;
- wine vinegar - 1 tbsp. spoon;
- black pepper and non-iodized salt - to taste.
Fry the pods in olive oil. If they are whole, after frying, you can let them simmer for 20 minutes on low heat until they have a wrinkled, flattened shape. Then we prepare the marinade: chop the garlic and parsley leaves, and then pepper and salt; add vinegar to the resulting mixture, as well as the juice from the pepper and the remaining oil from the frying pan; mix everything thoroughly. Let the marinade sit for an hour. After this, we place the peppers tightly in layers in a container, pouring marinade over each row.
Preservation without marinade preparation
Fried without pre-cooking marinade, when all the components necessary for the latter are poured into containers with vegetables. After this, boiling water is poured into the jars and rolled up. Then proceed in the same way as when using boiled marinade.
First recipe. Fry the prepared pods and chop the garlic. Then put/pour into liter jars ingredients for the future marinade: 3 tablespoons of sugar and vinegar, and 1 tablespoon of non-iodized salt. After this, sprinkle the fried peppers in a container, sprinkle with garlic, and then pour boiling water.
Today we will talk about how to quickly and easily prepare a wonderful snack from the most simple products different ways. Namely, how to fry peppers in a frying pan so that they turn out delicious both hot and cold, to be served as a side dish or as a salad. We have selected several proven recipes that housewives in different cities and even countries love most!
But before you start preparing the dish, let’s stock up on a deep frying pan or roasting pan. It is very important that the walls are high, completely covering the peppers. It should also have a lid - this will prevent splashes when frying.
These utensils are needed to be able to fry. bell pepper whole in the pan. If we don’t have a deep frying pan, it’s okay, we’ll use the one we have, but then we’ll cut the vegetable into halves or quarters.
How to fry whole bell peppers in a frying pan
This recipe doesn't even require stemming the peppers, which makes cooking especially quick and easy.
There is no point in writing down the exact quantities of ingredients, since you will need enough vegetables to completely fill the bottom of the roasting pan. You need from 1 to 3 tablespoons of oil, and fresh garlic from 1 to 3 cloves. Salt pepper to taste.
How to fry peppers in a frying pan
- Wash the peppers, wipe them or let them dry so that water does not get on the hot surface.
- We do not remove the stalks, heat the oil in a frying pan and put the vegetables on it. Immediately cover with a lid and keep on medium heat for 3 minutes.
- Then we move it to a cold surface, wait until the oil stops sizzling, remove the lid, turn the peppers over to the other side and cover again.
You can only turn vegetables with a spoon so as not to inadvertently pierce them with forks or a spatula. Remember - the fewer cracks in the pulp, the less juice will come out into the pan.
How long to fry peppers in a frying pan? You need to fry the pepper in a frying pan until it browns on two or three sides.
After the vegetables are cooked, transfer them to a deep bowl and cover with a plate or lid. This will allow condensation inside and make it easy to remove the skin.
Keep the vegetables under the lid until they cool, then remove the top film with your fingers, doing this so that all the juice is preserved - cook from it flavorful sauce! At proper preparation it will cover our peppers almost entirely.
How to make sauce from bell pepper juice
- Set the peeled vegetables aside, squeeze 2-3 cloves of garlic into the juice, add a little oil, black pepper or balsamic vinegar. We do everything by eye, so we first add each ingredient drop by drop so as not to overdo it.
- Now into glass or ceramic dishes lay out the peppers, pour over the sauce, add salt and let stand in the refrigerator for about an hour. During this time, the vegetables will be soaked and become much more tasty.
Serve both cold and hot. You can flavor this pepper with sour cream, it will become even juicier!
But not everyone likes to eat bell peppers with stems fried in a frying pan, so we invite you to try another recipe in which we peel the vegetables.
How to fry peppers in a frying pan with garlic
Ingredients
- — 500 g + -
- - 2 tbsp. + -
- — 2 pinches or to taste + -
- - pinch + -
- - 3 cloves + -
How to deliciously fry bell peppers
- Wash the peppers thoroughly and remove the stems, making a round cut in the middle. Never cut vegetables in half.
- Then we turn them over with the holes down and place them on a paper or cloth towel so that all the water drains out completely. This will take at least half an hour.
- Pour oil into the pan and, while it is heating up, salt the peppers. To do this, dip your finger in salt and rub it on the inside of the vegetables.
- We clean all the garlic cloves, pass them through a press and also rub the peppers on the inside with the resulting mass.
- Now put them on the side of the frying pan. Cover with a lid and keep for 4-5 minutes. Then, as in the previous recipe, remove the roasting pan from the heat, wait for the oil to subside and only then remove the lid. This precaution will protect not only your eyes and hands from burns, but also your kitchen from greasy stains.
- Turn the vegetables over, cover again and keep on the other side for another 5 minutes. When ready, remove from the heat, clean if desired, pour over the resulting sauce and serve!
Due to the fact that the peppers were fried with salt and garlic, the sauce does not require additional preparation. These peppers are great to eat hot, topped with sour cream.
Well, for those who prefer already chopped vegetables on their plate, we recommend turning to our latest recipe.
How to fry chopped peppers in a frying pan
If desired, this appetizer can be made very spicy if you use chili peppers, or regular if you do without this spice. We will bring full recipe, whether or not to add a spicy ingredient is up to you, without it the appetizer will not become less tasty!
How to cook hot bell pepper
- 5-6 pcs. Wash the red and yellow bell peppers, first cut them into halves, then remove the stem and cut them further to make large quarters. Set aside.
- Wash 1 chili pepper (large) or 3 small ones. For a large one, wearing gloves, remove the stalks and cut the pulp into thin strips; leave the small ones like that.
- Heat the oil in a frying pan and add the quartered bell peppers along with the hot ones. We don’t turn up the heat yet.
- Peel 2 cloves of garlic and pass through a press, adding to the vegetables.
- Cover with a lid and keep on medium heat for at least 4-5 minutes. Then carefully stir, trying to turn the vegetables over to the other side in one motion, and cover again.
Fry the peppers in a frying pan for another 5 minutes and turn off. We serve the appetizer cold, so the spiciness will not be felt immediately, but gradually, which will give the dish a special piquancy.
Now you know how to fry peppers in a frying pan and how long to do it. As you can see, there is nothing complicated in the recipe, everything is not simple, but very simple! The ingredients are basic, because if you don’t have it in the kitchen olive oil, you can easily use refined sunflower oil. Try it unusual snack and surprise your guests!
Wash the bell peppers under cold running water and dry with a paper towel. Heat a frying pan with vegetable oil and place the whole peppers. The oil should completely cover the bottom of the pan. Cover the pan with a lid and fry the peppers for 3-4 minutes on each side over medium heat. 
When frying, the juice releases from the pepper and, when it gets into the oil, it splashes very heavily, so you need to open the lid very carefully when you turn the peppers over to the other side. Place the fried peppers on a plate or in suitable dishes. I did not remove the skin from the pepper, but you can remove it if you wish. To make it easier to remove the skin, place the fried peppers in a container, cover with a lid, let cool a little, then peel off the film covering them on top. Whole peppers fried in a frying pan are especially delicious served with tomatoes stewed with onions.
Peel the onion and cut into cubes. Fry the onion in vegetable oil for 3-4 minutes, stirring occasionally.
Remove the skin from the tomatoes. To make it easier to remove the skin, make cross-shaped cuts on each tomato and lower them into hot water for 1 minute, then immediately transfer to cold water and remove the skin from them. Cut the peeled tomatoes into cubes and add to the fried onions. Add salt and sugar to taste, simmer over low heat for about 10 minutes, stirring.
Place the stewed tomatoes with onions on the fried peppers and smooth them out.
Pepper, whole fried in a frying pan and served with tomatoes and onions - crazy tasty dish. Can be served hot or chilled. I like the second option better. Delicious with homemade white bread.
Bon appetit!
