Bell pepper is a great vegetable. He is loved in different variations. For example, children love to eat it fresh as it is sweet and crunchy. And men are crazy about stuffed peppers, juicy, with fragrant minced meat inside. Also, not everyone knows that this particular type of pepper can become the basis for many original dishes. For example, ratatouille, which became famous after the release of the cartoon of the same name, can be prepared by any hostess. It looks appetizing, so you can surprise guests with it.
Delicious salads. Vegetable dish
The simplest recipe with bell pepper is a vegetable salad. Probably everyone cooks it in their own way. But below is the best option. You will need:
- One bell pepper.
- Two tomatoes.
- Fresh basil - sprig.
- One large fresh cucumber.
- Olives - about ten.
- Cheese - 100 grams.
- Olive oil for dressing.
- Ground black pepper.
- Salt as needed.
It is worth noting that feta cheese is a salty cheese, so before you add additional salt to the salad, you need to check it for taste. All vegetables are washed. Tomatoes and cucumbers are cut into cubes, feta cheese into larger pieces. Olives are cut into slices. The basil is finely chopped. Bulgarian pepper is cleaned from seeds, cut into thin strips. Sprinkle the salad with black pepper, season everything with olive oil. You can also replace the cheese with grated hard cheese. Then dress the salad with sour cream.
Original salad "Chinese"
This dish can decorate any table. According to the recipe with a photo of bell pepper, it is easy to cook any dish. For Chinese salad, you need to prepare the following ingredients:
- 350 grams of pepper;
- 200 grams of chicken fillet;
- 250 grams of carrots;
- 300 grams of radish;
- 300 grams of cucumbers.
Serving salad looks best in a bowl, that is, in a dish divided into sectors, in the middle of which there is a place for sauce. But you can independently delimit any flat plate by placing a sauce container in the middle. Directly for its preparation you need to take:
- Five tablespoons of soy sauce.
- So much cold boiled water.
- Three cloves of garlic.
This salad with bell pepper and chicken meat looks really appetizing.
How to prepare a salad? Very simple!
This salad recipe is very easy to make. First, prepare the chicken fillet. It must be boiled in salted water until tender. It usually takes twenty to thirty minutes. When it cools down, cut it into small cubes.
The peppers are washed and cleaned. You can also take two bell peppers of different colors, so it will be even brighter and more interesting. This ingredient is also cut into cubes.
The cucumber, together with the skin, is passed through a coarse grater or cut into thin strips. Carrots, like radishes, are rubbed into different containers on a medium grater.
For the sauce, mix water and soy dressing. Finely chop the garlic, add to the liquid. There are two options for serving this salad. In the first, the sauce is placed in the center, and all the ingredients are laid out separately around it. Served on the table, and already with guests, pour sauce over everything and mix. The second option is to put the chicken fillet in the center, pour the sauce over everything at once, and the guests will choose their own ingredients to taste.
Roasted Pepper Appetizer
Not everyone knows how delicious bell peppers are in the oven. It opens up and releases fragrance. To prepare a simple original snack you need:
- Three peppers, preferably red.
- 80 grams of any cream cheese.
- 80 grams of cottage cheese with a fat content of five percent.
- Salt and pepper.
- Basil leaves or dried herbs.
Bulgarian pepper rolls with cheese and cottage cheese - it's really interesting and tasty!
How to cook a fragrant snack with cottage cheese?
First, prepare the sauce, as it needs time to brew. To do this, combine cream cheese, cottage cheese, salt and spices in a blender bowl. Basil leaves are also placed here. Everything is ground to a paste. Let stand in the refrigerator for at least thirty minutes. You can replace the basil with any spice, but this spice is the best.
Wash the peppers. Remove the stem, wipe with a towel. Heat the oven to 180-200 degrees. Peppers are sent there on a baking sheet. When the skin begins to burn in places, take out the vegetables. Now cut the pepper into strips. You need to be careful, as hot juice remains inside, which can be used in sauces or soups. The skin peels off the baked pepper easily, so it needs to be removed.
Each strip is smeared with sauce, rolled into a roll and secured with wooden toothpicks.
Bulgarian pepper with meat. Hungarian goulash soup
Prepared according to a traditional Hungarian recipe, Bulgarian pepper with beef is a hearty dish that does not require additions. To prepare it, you need the following products:
- Two sweet peppers.
- 400 grams of meat.
- One carrot.
- Three tubers of potatoes.
- One bow.
- One tomato.
- Six cloves of garlic.
- Paprika - 30 grams.
- Salt and pepper.
- Vegetable oil.
The soup consists of many ingredients, which makes it very rich and flavorful.
soup cooking
To begin with, take a pan, pour a little vegetable oil. Onions are peeled, cut into cubes, sent to fry. After a couple of minutes, finely chopped garlic is added to this product. Then turn the paprika and salt. Everything is mixed. The beef is cut into large cubes, sent to fried vegetables, a little water is added and stewed under the lid for about an hour and a half. As long as you can chop the vegetables. The tomato is peeled, cut into cubes. Carrots are rubbed on a coarse grater. Potatoes are cut arbitrarily, for example, slices or cubes. Bulgarian pepper - thin strips. Everything, except pepper, is sent to be stewed. Add about half a liter of water. Fifteen minutes before readiness, bell peppers are sent to the pan. Often this dish is served with sour cream and fresh herbs.
Stuffed peppers with bulgur
How can you do without a recipe for stuffed peppers? Many housewives bring something new to the recipe. So, in this one, bulgur is used.
For cooking, you need the following products:
To begin with, boil the bulgur until half cooked. Then proceed to the preparation of peppers. Wash the fruits. Then cut off the part with the stem so that you get a lid. The rest is rid of seeds and partitions to make cups.
Pour vegetable oil into the pan, finely chop the onion and fry for a couple of minutes. A green onion is also added here, stew for five to six minutes. Mix the onion mixture with bulgur and minced meat, mix thoroughly, add the necessary spices. Peppers are stuffed with minced meat, put in a saucepan, poured with broth, covered with a lid of peppers and simmered over low heat until tender. Served with tomato or sour cream sauce.
Ratatouille - original and tasty
One of the dishes with bell pepper, which consists of vegetables, is ratatouille. It looks very bright, but it tastes really juicy and tasty. To prepare it, you need:
- 4 peppers;
- six tomatoes;
- 4 medium sized eggplants;
- 4 zucchini;
- one head of onion;
- a couple of cloves of garlic;
- vegetable oil;
- spices.
Tomatoes, eggplants, tomatoes and zucchini are cut into circles. to remove the skin from it, and then cut into squares, thick enough. Then vegetables are laid in turn, for example, eggplant, pepper, zucchini, tomato, but the order can be any.
Prepare the sauce. Onions are fried in vegetable oil. It must be cut very finely. Oil, salt and garlic passed through a press are combined, onion is put there, mixed. Drizzle vegetables with oil. They are sent to the oven. The baking time at 180 degrees is a little over twenty minutes.
Bulgarian pepper is a very tasty and delicate vegetable. In salads, it is bright and juicy, and when baked, it becomes soft and fragrant. Salads, fragrant snacks are prepared from it, it is stuffed with meat, mushrooms and cereals. Vegetable dishes, such as ratatouille, are also prepared with bell pepper. But especially worth noting is the spicy soup with beef, which all men love.
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, the doctor Columbus 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 countries of the Mediterranean, joined. Pepper was brought to Russia in the 16th century, but it became popular much later - three centuries later. For a long time, a juicy, crunchy vegetable was called a “cool flower garden” for a long time, and later, when Bulgarian breeders introduced the people to large-fruited varieties, they renamed it bell pepper. In Bulgaria itself, this vegetable is called "chushka", in most European countries - "paprika", in Brazil - "pimentao" (big pepper), in some US states - "mango".
Bulgarian pepper is used in all cuisines of the world: it is baked, boiled, canned, added to soups, salads, main dishes, delicate sauces with a delicate taste are cooked from it. Of course, fresh vegetables bring the most benefits to the body. It contains many vitamins - A, P, C (especially in the white part, which we cut out when cooking), PP, group B. By the way, vegetables of different colors have different amounts of useful substances. Green is useful for those who experience daily stress, it has general strengthening and regenerating properties. Yellow bell peppers are high in carotenoids, which are beneficial to the eyes. Red contains the daily norm of vitamin C, helps to cope with colds and coughs that do not go away for a long time. The ideal option is to add pepper of all possible colors to the dish. The taste of vegetables is almost the same.
For 6 persons: sweet pepper - 12 pcs., minced meat - 500 g, rice - 200 g, onion - 1 pc., tomato paste - 4 tbsp. l., carrots - 1 pc., sour cream - 150 g, vegetable oil, salt, ground black pepper
Remove the core from the peppers. Cut the onion, grate the carrot. Fry half the onions and carrots in oil. Mix minced meat and rice. Add fried carrots and onions, salt and pepper. Fill peppers with stuffing. Mix sour cream and tomato paste. Combine the remaining onions and carrots in a saucepan. Add creamy 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 in which peppers were stewed.
Calorie per serving 425 kcal
Cooking time from 80 minutes
8 points
For 6 persons: pork - 800 g, sweet pepper - 3 pcs., tomatoes - 2 pcs., onion - 1 pc., sour cream - 2 tbsp. l., garlic - 6 cloves, flour - 0.5 tbsp. l., chili pepper - 1 pod, sweet ground paprika - 2 tbsp. l., vegetable oil, salt, ground black pepper
Meat cut into cubes. Cut one tomato crosswise, pour boiling water, remove the skin, cut into cubes, pepper - into strips, onion - into large cubes. Fry the meat in oil until golden brown. Put meat, onion, sweet pepper in a saucepan. Grind hot pepper and add to the meat together with tomatoes and crushed garlic, paprika. Pour in water (1 cup). Simmer covered for 30 minutes. Pour flour into sour cream, mix well. Add sour cream to meat. Simmer covered for another 10 minutes.
Calorie 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, stale white bread - 6 pieces, red wine vinegar - 2 tbsp. l., balsamic vinegar - 2 tbsp. l., salt, ground black pepper
Tomatoes, cucumbers and peppers cut into cubes, celery - into slices. Put in a salad bowl. Send bread there too (you can soak the bread a little beforehand, but it can also be stale, like crackers). Finely chop the onion. In a bowl, mix two types of vinegar, oil, salt and pepper. Add onion, mix. Dress salad, add basil. If needed, add more salt.
Calorie 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, salt. Chop the onion, fry. Put 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. Pour oil on top, pepper. Put to bake for 20 minutes.
Calorie 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 oven to 200°C. Roast the peppers until black and brown, about 25-30 minutes. Remove, put in a plastic bag, tie and leave for 10 minutes. After that, the skin can be easily removed. Remove seeds. Put cream cheese, cottage cheese, basil, salt, pepper into a blender. Grind until smooth. Put the filling in each pepper, roll into a roll and secure with a wooden stick.
Calorie 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. Peel the peppers from the 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 into the boiling marinade and cook for 5 minutes from the moment of boiling. Then put in jars, pour marinade and roll up. Banks turn over and cool.
Calorie 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., onion - 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 pan with oil. Chop the garlic, add to 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 the tomato, carrot, potato. Place vegetables and pasta in a bowl. Pour in hot water (400 ml). Cook until vegetables are ready. Salt, pepper. 15 minutes before cooking, put pepper in the soup.
Calorie 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., chicken legs - 4 pcs., dry white wine - 150 ml, tomatoes - 2 pcs., onion - 1 pc., tomato paste - 1 tbsp. l., dried basil, vegetable oil, salt, ground black pepper
Fry the chicken legs in oil until golden brown. Transfer to a plate. Chop tomatoes, peppers and onions. Send the vegetables to the same saucepan where the chicken was fried. Cook 4 minutes. Add pasta, wine, bring to a boil. Put the chicken, salt, pepper, basil in the sauce. Bring to a boil again, then reduce heat, cover and simmer for 25-30 minutes.
Calorie 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
Bulgarian pepper dishes should be on our table throughout August and September. It is difficult to find a more beautiful, "joyful" vegetable - red, yellow, light and dark green, even almost black ...
Everyone loves bell pepper: children eat it with pleasure raw - like apples, it is suitable for any diet - stewed, boiled, stuffed. Bulgarian pepper will enliven any vegetable salad, add a pleasant crunch to pizza and a unique flavor to stew or borscht. And it tastes just fantastic when baked…
But the appeal of pepper to our diet goes far beyond its colorful appearance, pleasant taste, and amazing smell. Here is a short list of why this vegetable is so good for our health:
- Sweet pepper contains very few calories! If you eat 100 g of this product, you will get only 45 kilocalories! In doing so, you will get more of your daily dose of vitamins A and C.
- Yes, the high content of vitamin C, which supports our immune system and keeps the skin youthful, is another undoubted advantage of bell pepper. Red bell peppers contain the most vitamin C.
- Red bell peppers are high in carotenoids, especially beta-carotene, which has anti-inflammatory and antioxidant properties.
- And red pepper contains the substance capsaicin, which reduces the level of "bad" cholesterol, prevents diabetes, has analgesic and anti-inflammatory properties.
- When bell peppers are cooked briefly over low heat, they retain a sweet, almost fruity flavor and many flavonoids, which are highly valuable human nutrients.
- Bell peppers are a good source of vitamin E, which plays a key role in maintaining youthful skin, nails, and hair. And the sulfur content protects us from certain types of cancer.
- Another bonus of sweet peppers is vitamin B6, which is necessary for the health of the nervous system and promotes cell renewal. As well as lutein, which protects the eyes from cataracts later in life.
Well, isn't it enough for just one wonderful summer vegetable, from which you can cook many delicious dishes? Today in our selection - recipes for stuffed peppers. Buy these delicious, fragrant, juicy vegetables, arm yourself with a suitable recipe and go! Prepare healthy wonderful dishes from bell peppers.
Servings: 4
Cooking time: 30-40 min.
2882 0
Ingredients:
- Bell pepper.
- Mushrooms (preferably small).
- A clove of garlic.
- Sulguni cheese.
- A little cream or sour cream.
- Spices.
- You can do without salt - suluguni is quite salty cheese.
Cooking process:
On reflection, I consciously choose thinner and longer sweet peppers in the supermarket. If they are not too even, this is only for the best - such peppers can be arranged much more interesting when served :).
Pre-boil the mushrooms in water with spices. But they can also be put raw. We cut the onion as small as possible, three garlic, add cream (sour cream), spices to them and knead well.
Separately, three on a grater of suluguni.
We cut the peppers along the length and put a little onion-sour cream filling in each (be sure to leave some free space for the mushrooms). We put the mushrooms tightly in the peppercorns, if necessary, cut the mushroom stems that are too long or remove them. Sprinkle with grated cheese.
We put the peppercorns in the slow cooker. Also, you can put a few more cheese slices on top (in this case, it would be fair to say that you can’t spoil the pepper with cheese;).
We set the "Extinguishing" mode for 30-40 minutes and our dish is ready!
Peppers stuffed in a slow cooker turned out great, you can see it in the photo. Bon Appetit!
Prepared stuffed peppers in a slow cooker Panasonic SR-TMH18LTW. Power 670 watts.
Servings: 6
Cooking time: 1 hour 20 minutes
62133 2
Ingredients:
- Sweet pepper - exactly as much as will fit into your slow cooker;
- Rice groats - about 1 cup;
- Chicken fillet - 300 grams;
- Onions - 1-2 pieces of medium size;
- Carrots - 1-2 pieces of medium size;
- Vegetable oil - 2-3 tbsp. spoons.
For gravy:
- Tomato juice - 1 cup (or 3 tablespoons of tomato paste);
- Water - about 2-3 cups;
- Ground black pepper, bay leaf, salt to taste;
- Garlic - 1-2 cloves.
- Onion - 1 piece;
- Sweet pepper - 1 piece.
Cooking process:
We start cooking by finely chopping onions and carrots (you can grate it).
I have chicken fillet instead of minced meat. It can be passed through a meat grinder or just finely chopped.
Prepare the pepper - remove the middle and seeds.
We turn on the multicooker in the "Baking" mode for 30-40 minutes and pour 2-3 tablespoons of vegetable oil into it. Pour onions, carrots and chicken fillet (or minced meat) into it. Close the lid and let it simmer. You can stir every 15 minutes.
At this time, cook rice until half cooked. I filled the cereal with water in a ratio of 1: 2 and cooked over low heat. Don't forget to salt!
Mix boiled rice with what was fried in a slow cooker. It is better to mix not in the multicooker itself, but in a saucepan.
Now you can safely stuff the pepper and put it in the empty container of the multicooker. The multicooker bowl is very slippery, so some of the peppers "slipped" and fell on their side. But trust me, it didn't hurt them at all!
For a delicious gravy, we need garlic and onions - we cut all this finely.
Now mix tomato juice, onion, garlic, ground black pepper, bay leaf and a little salt.
Pour the peppers with this mixture and add enough water to cover them almost completely. At the end, if desired, you can finely chop one peppercorn and throw it into the gravy. This will make it even tastier! Now it remains only to turn on the multicooker and set the "Baking" program for 40 minutes or "Slow cooking" ("Stewing") for 1-1.30 hours (in this case, it is better to fill the peppers with hot gravy and water). When the gravy begins to boil, you can taste for salt and, if necessary, add. After the signal, a wonderfully tasty dish awaits you - stuffed peppers with fragrant gravy.
Prepared stuffed peppers in a multicooker Redmond RMC-4503. Power 800 W.
Servings: 2
Cooking time: 1 hour
5522 1
Ingredients:
- 2 large peppers.
- Cottage cheese - 300 gr.
- Egg - 1 pc.
- Onion - 1 juicy small onion.
- Garlic - 1 clove.
- Chopped parsley - 2 tbsp.
- Salt, black ground pepper - to taste.
- Vegetable oil - 1 tbsp.
Cooking process:
We choose peppercorns with flat sides so that after cutting, they are stable. My pepper.
Cut it in half and remove the seeds.
We prepare the mixture for stuffing peppers: We wipe the cottage cheese through a sieve or, simply, crush large lumps with a fork. Salt, pepper and beat the egg into the curd.
Cottage cheese for this dish can be taken fatty or, conversely, fat-free - depending on your preferences. With fatty cottage cheese, pepper turns out tastier, but with low-fat this dish can be used for weight loss.
Finely chop the onion, garlic and herbs.
And, all this, too, is added to the curd.
Mix the mass thoroughly. Salt and pepper.
We stuff half of the peppers with this mass. And on top we put thin slices of onion, dipping them first in mayonnaise or sour cream.
Lubricate the slow cooker with vegetable oil, put the prepared peppers into it and turn it on in the "Baking" mode for 30-40 minutes. The baking time depends on the power of the multicooker, so if you are preparing this dish for the first time, after 20 minutes look inside the multicooker, what if the pepper is already ready?
To determine the readiness, the pepper must be pierced with a knife - if it is soft, then the dish is ready.
Well, now, put the peppers on a plate, pour a glass of red wine and enjoy a delicious and unusual dish.
As a mass for stuffed peppers, you can use:
- Cottage cheese (brynza or any soft cheese) and boiled and finely chopped mushrooms in a ratio of 2: 1, egg, greens.
- Cottage cheese and boiled and chopped chicken fillet (2: 1), sour cream, greens.
- Minced meat fried in vegetable oil and mozzarella cheese (2: 1), finely chopped onion, mayonnaise.
- Finely chopped slices of ham, sweet pepper and hard cheese (1:1:1), onion, egg, herbs.
Eat with pleasure!
Prepared stuffed peppers in a multicooker Redmond RMC-M11. Power 500 W.
Servings: 4
Cooking time: 1 hour 30 min.
18395 1
Ingredients:
- Minced meat - 500 gr.
- Rice - 3/4 cup.
- Bulgarian pepper - 10-15 pcs.
- Onion - 2 pcs.
- Tomatoes - 2 pcs.
- Carrots - 2 pcs.
- Tomato paste - 2 tbsp
- Salt, sugar, ground black pepper - to taste.
- Bay leaf - 1 pc.
- Peppercorns - 12 peas.
- Oil for frying.
Cooking process:
All peppers are suitable for this dish, of different sizes and varieties and different degrees of maturity. But, try to choose peppers that are the same size. Stuffing, also, you can use any. As a rule, I take pork and beef or chicken.
Rice, too, is suitable for any, but it is better to take steamed rice - it is yellowish in color and slightly transparent. Such rice does not stick together during cooking. It must be boiled until half cooked. Add minced meat, salt, ground pepper.
And mix well until smooth.
Let's move on to the peppers: wash them, remove the middle.
Rinse again to get rid of stuck seeds.
And fill with minced meat, laying it not very tightly. As you remember, we did not finish cooking the rice, so when cooking it will increase a little more in size - we leave room for it.
We prepare dressing for peppers: wash onions and carrots, clean and chop.
Fry in a pan until cooked, add tomatoes chopped in a blender and tomato paste diluted in a glass of water.
Salt and add sugar.
Stuffed peppers are tightly packed in a multicooker pan. We spread the finished dressing on top and fill it with water so that the water level reaches about 3/4 of the height of the peppers. We put bay leaves, peppercorns and a little salt in the water - about one teaspoon. We turn on the multicooker in the "Extinguishing" mode for one hour. The speed of cooking depends on the power of the multicooker - just in case, look under the lid after 30 minutes. Ingredients:
Finely chop the chicken fillet and mix with buckwheat porridge. Salt.
We put the stuffing in the prepared peppers, about 2/3 in height. In the process of cooking, buckwheat groats will increase in volume and take up all the internal space of the peppers - have you forgotten that the groats are a little undercooked? Carefully put the peppers in the slow cooker so that they do not fall and, just as carefully, along the wall, pour water (2/3 of the height of the multicooker). Add salt and turn on the cartoon in the "Extinguishing" mode for 40-60 minutes.
While the peppers are stewing, we prepare the dressing for them: Finely chop the onion and carrot (you can grate) and, first, fry them a little in a pan, and then close the lid and simmer over low heat until the carrots become soft - about minutes 15-20. Don't forget to stir! For stewing, usually, there is enough moisture that is in vegetables, but if you come across dry carrots, you can add a little water.
Carrots should become not just soft, but even fried a little - then the peppers turn out tastier. Attention: fry, not burn! Ready! Add, diluted in a glass of water, tomato paste, salt, pepper, bay leaf and herbs. Close the lid and simmer over low heat until the liquid evaporates.
When the dressing is ready, add it to the peppers and simmer for another 20 minutes so that all the ingredients are saturated with the smells and tastes of each other. Here we have such a beauty!
Put the peppers on a plate. You can serve with sour cream.
Still, it will be very tasty if a fresh tomato is peeled, finely chopped, salted a little and poured on top of still hot peppers.
Bon Appetit!
In the photo - pepper cooked in the traditional way - on the stove. For those who cook in a multicooker - the recipe describes peppers stuffed in a multicooker Polaris PMC 0508D Floris. Power 700 W.
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.
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 peppers from seeds 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 the 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.
