Green Pepper Recipes. What to cook with bell pepper

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 variety of options combinations bell pepper, tomatoes, 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.

1. Rinse the tomatoes, chop them in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
2. 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.
3. 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.

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

• 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.

1. Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, after boiling, simmer over low heat for 45-60 minutes.
2. 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.
3. 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.

As you can see, both recipes are simple in execution, but different in taste, although both are "adjiki".

pickled pepper recipe

• 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.

1. 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 large quantity slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
2. Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in the vinegar.
3. 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.
4. 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 winter period: It looks very nice on the table!
• If you want to add a unique touch to classic recipe, put a different set of spices in each jar at the bottom - tarragon, coriander, rosemary, you can add thinly sliced ​​\u200b\u200bcircles of parsley 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

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.

1. 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.
2. 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

In the following video - one of the options for harvesting fried peppers in marinade:

And the pepper marinade itself

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.

1. Peel the peppers, remove the stem and seeds. Blanch in boiling water for 4-5 minutes.
2. For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.
3. Stuff the peppers, place tightly in jars and pour boiling tomato juice. Sterilize for 15-20 minutes and roll up.

7. Vegetable caviar from pepper

What needs to be done for this? And quite a bit!

For cooking you will need:

• pepper - 2.5 kg (best meaty varieties);
• carrots - 150 g;
• onion - 250 g;
• tomatoes - 200 g;
• parsley root - 1 pc.;
• celery root - 1 pc.;
• ground black pepper - 0.5-1 teaspoon;
• ground allspice - 0.5-1 teaspoon.

1. Pepper bake in the oven, peel and seeds, pass through a meat grinder (blender).
2. Cut the carrots and parsley and celery roots into strips, fry until half cooked, and fry the onion until a beautiful golden color.
3. Peel and chop the tomatoes, bring to a boil and boil for 3-5 minutes, then add all the prepared vegetables and simmer the mixture for 10 minutes.
4. Arrange the finished caviar in jars and be sure to sterilize: jars 0.5 l - 30 minutes, jars 1 l - 40 minutes

It's funny that in their homeland, in America, pepper is a perennial shrub, and it also grows just like that, without care and care ... Our pepper (and us along with it) is not so lucky, and soon the first ones will deprive us of the opportunity to bring from the dacha these wonderful fruits full of juicy summer warmth.

While there is time and pepper in the beds, it is necessary to “re-prescribe” it in cozy glass jars so that on a frosty December day they begin their triumphal parade on our winter tables, where they will become the most welcome guests and favorites)

In Bulgaria Bell pepper 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, boiled from it delicate sauces with delicate taste. 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 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 daily allowance vitamin C, helps to cope with colds and coughs that do not go away for a long time. Perfect option- 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

Time for preparing 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

Time for preparing 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

Time for preparing 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

Time for preparing 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

Time for preparing from 60 minutes

Difficulty level on a 10-point scale 5 points

For 10 persons: sweet pepper - 1.5 kg, sugar - 0.7 cups, 3% vinegar - 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

Time for preparing 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

Time for preparing 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

Time for preparing from 60 minutes

Difficulty level on a 10-point scale 5 points

Photo: Legion Media, Fotolia/All Over Press

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 minced meat from 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 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 something tasty and useful application. If you need more fresh interesting ideas, read the section of recipes "Eat at Home". And share your signature dishes with pepper in the comments.

Dishes from bell pepper have long gained popularity on our tables, that only now they are not prepared from bell pepper, they add it to various salads or simply preserve it for the winter, we already have all these recipes on the site, and many of you are good at them know. I would like to please you with something unusual and tasty.

The most popular way is stuffing peppers with minced meat, and then simmering them in a saucepan like cabbage rolls. Yes, for many of you this is your favorite dish. But you have not tried bell peppers stuffed according to our recipes, if you try more you will not stuff them the way you did before.

Don't believe? So, I suggest you see for yourself, but before you start cooking, you need to choose a high-quality bell pepper, a video with expert advice will help us with this.

After watching the video, you know almost everything about bell pepper, it's time to start the cooking process.

BELL PEPPER BAKED IN THE OVEN.

We will need:

Four, five pieces of large bell peppers.
chicken fillet- 300, 400 grams.
Two or three small tomatoes.
A few green onion feathers, dill and parsley.
Two, three tablespoons of mayonnaise.
Hard cheese - 150 grams.
Salt, pepper, spices to taste.

Cooking process:

Wash the pepper, cut in half lengthwise, and peel the insides, while leaving the tails as in the photo.

Cut the chicken fillet into small cubes, no more than one centimeter.

Then finely chop the greens.

Then, in a separate bowl, mix all the cooked, chopped ingredients, except for the pepper. Salt, pepper, spice everything to your liking, add mayonnaise (instead of mayonnaise, you can add regular yogurt without flavoring), mix everything well.

Then we take the cooked halves of peppers, and stuff them with cooked minced meat.

We spread the stuffed peppers on a baking sheet greased with vegetable oil and send the baking sheet with peppers to a preheated oven to a temperature of 200 degrees for 30 minutes.

In the meantime, grate hard cheese, and when the time has passed, that is, about thirty minutes, we take the pepper out of the oven, evenly sprinkle each half with grated cheese and send it to the oven for another 30 minutes. That's all bon appetit.

The next recipe is no less interesting and tasty, the beauty of these recipes is that you can experiment with minced meat and select minced meat to your liking.

A SIMPLE SNACK OF BELL PEPPERS.

I suggest you relax a little and smile before preparing these and other dishes, and look at pictures from the Internet from the Chef from God series.

COOK FROM GOD.

The main sweet pepper season begins in August and lasts until mid-autumn. It is at this time that its fruits are most full of vital juices and forces. Of course you should take advantage of this!

If you are not a fan of long culinary processes, you can do it easier: cut off a slice of sweet pepper and crunch it with benefit and for your pleasure - the pepper is very tasty and raw. But we are pursuing other goals, namely: to learn how to cook enchantingly delicious dishes from sweet pepper. And first, let's find out who the pepper loves?

In principle, pepper is not picky and goes well with almost all vegetables. But he especially loves tomatoes. Adjika, lecho, stew, salads, all kinds of side dishes and snacks, as well as other equally delicious dishes are the result of the union of this couple.
In addition to tomatoes and other vegetables, pepper will be good in combination with rice, cheese, olives, meat, fish, leafy salads. The scope of pepper is also great: appetizers, salads, first and second courses.

In culinary terms, it is not difficult to cope with pepper. Before processing, the stalk and seeds must be removed from it. To do this, the base of the stalk is carefully cut and pulled out along with the seed part. The peppers are then rinsed to remove any remaining seeds and dust. For the preparation of hot dishes, large, slightly unripe fruits of light green, dark green or yellowish color are taken, and for salads - ripe fruits of bright yellow and red color. If you are going to stuff the pepper, then it is better to pour the pepper first (without seeds) hot water and boil for 1 minute. That's all wisdom.

COOK TOGETHER

Peppers stuffed with vegetables

INGREDIENTS

• Sweet pepper - 1 kg
• Carrot - 300 g
• Cabbage - 150 g
• Onion - 100 g
• Tomato puree - 100 g
• Parsley and celery root - 40 g
• Spices - to taste
• Salt - to taste

COOKING METHOD

Roots (carrots, celery root and parsley), peel the onion, cut into small strips and fry with fat. Scald the cabbage, finely chop, combine with the roots, add a little water, tomato paste, salt and simmer the vegetables until soft.

We wash the pods of sweet fresh pepper of the same size and shape, cut the upper wide part of the pod not completely, but in the form of a cap and remove the seeds without violating the integrity of the pod. Then we put the pods in boiling water for 1-2 minutes, put them on a sieve and cool.

We fill the pepper with the filling, put it in one row in a shallow bowl, pour it with tomato sauce, add crushed garlic, a pinch of nutmeg and simmer until tender.

Ready peppers are served along with the sauce in which they were stewed.

Pickled sweet pepper

INGREDIENTS

• Bulgarian pepper (sweet) - 1 kg
• Parsley and tarragon - to taste
• Hot pepper - to taste
• Greens and dill inflorescences - to taste
• Garlic - to taste

COOKING METHOD

We wash the pepper, remove the stalks and seeds. After cleaning, lower into cold water for 30 minutes, and then either cut the pepper into longitudinal strips 3-3.5 cm wide, or leave the fruits whole.

To prepare the marinade, bring 1 liter of water to a boil, add 5% vinegar (0.5-1 cup), salt (1 tbsp) and boil for 1 minute.

At the bottom of the prepared jars, with a capacity of 0.5-1 liter, put greens and spices, put pepper on top and pour boiling marinade.

We put the jars in a pot of boiling water and sterilize half-liter jars for 12-15 minutes, liter jars for 18 minutes.
After sterilization is completed, the jars are corked and cooled.

Tip: for pickling, you need to take green and red bell peppers with fleshy walls. Fruits with hard, parchment-like walls are not suitable for pickling.

Sweet pepper in tomato

INGREDIENTS

• Sweet pepper - 500 g
• Vegetable oil - 100 g
• Tomatoes - 200 g
• Onion - 1 pc.
• Garlic - 3 cloves
• Salt - to taste
• Parsley (greens) - to taste

COOKING METHOD

We wash the pepper without removing the stalks, and then we prick with a fork in several places. Fry prepared peppers on all sides in vegetable oil.

Tomatoes are peeled, finely chopped and fried together with chopped onions. Add crushed garlic, finely chopped herbs and salt.

Put the finished pepper on a plate, pour hot tomato sauce and give it time to brew. Serve the appetizer chilled.

sweet pepper salad

INGREDIENTS

• Sweet pepper - 5 kg
• Sugar - 200 g
• Vinegar - 200 g
• Vegetable oil - 200 g
• Water - 1000 ml
• Parsley greens - to taste
• Pepper - to taste
• Salt - 1 tbsp.

COOKING METHOD

We clean the pepper from the stalk and seeds, rinse well and cut into small slices.

Put the pepper in a bowl. Add water, sugar, butter, chopped herbs, pepper, salt and bring the mixture to a boil. Cook for another 15-20 minutes. Just before the end of cooking, add vinegar to the salad and pour it into clean, sterile jars.

We cover the jars with sterile lids and roll them up.

Baked Peppers with Egg

INGREDIENTS

• Egg - 1 pc.
• Dutch cheese - 30 g
• Bulgarian red pepper - 60 g
• Bulgarian yellow pepper - 60 g
• Tomatoes - 70 g
• Onion - 50 g
• Basil - to taste
• Black pepper - to taste
• Salt - to taste
  Vegetable oil - to taste

COOKING METHOD

Peppers are cleaned from seeds, washed, dried and cut into strips. Cut the onion into strips, and the tomatoes into half rings.

Heat vegetable oil in a frying pan. Put the onion in the oil and fry until translucent. Then add the pepper, lightly fry and put the tomatoes.

After a minute, add salt, black pepper, a little basil, mix, heat, remove the vegetables from the heat and transfer to a deep refractory plate. Sprinkle vegetables on top with grated cheese.

We put the dish in a preheated oven for 5 minutes. When the cheese is melted, break the egg on top of it and place it back in the oven.

The dish is ready when the protein curdles.

Sweet pepper sauce

INGREDIENTS

• Sweet pepper - 200 g
• White grape wine - 100 g
• Vinegar 3% - 75 g
• Butter - 80 g
• Peppercorns - to taste
• Bay leaf - 2 pcs.
• Garlic - 1 clove
• Meat broth - 800 ml
• Flour - 1 tbsp
• Salt - to taste

COOKING METHOD

Preparing the red base sauce. To do this, melt and fry a spoonful of butter until red, then add flour, and, stirring, fry until reddish-brown, then dilute with broth, salt and heat.

Next, finely chop the sweet pepper and sauté in butter until tender. Pour wine into browned peppers and boil down the liquid to two thirds of the original volume, then add the red main sauce and cook for 15-20 minutes.

Put crushed black pepper, bay leaf, garlic, mashed with salt into the boiled sauce, and boil again for 5-10 minutes, then filter, rubbing the pepper, and season with butter. The sauce is served with boiled and fried meat, hare and wild goat meat dishes.

Sweet Pepper Vinaigrette with Potatoes

INGREDIENTS

• Canned sweet pepper - 500 g
• Potatoes - 5 pcs.
• Eggs - 1 pc.
• Green onion - 100 g
• Salt - to taste

COOKING METHOD

Peeled boiled potatoes and hard-boiled egg cut into thin slices and put in a bowl. Add chopped canned peppers, salt the salad, and then mix.

We spread the vinaigrette in a salad bowl with a slide, which we cover with a rim of finely chopped onion.

Salad ready.

Decorate the vinaigrette with egg slices and finely chopped greens.

Peppers stuffed with meat

INGREDIENTS

• Sweet pepper - 12 pcs.
• Tomatoes - 1 pc.
• Onion - 1 pc.
• Minced meat - 600 g
• Rice - 0.33 cups
• Sunflower oil - 1 tbsp.
• Parsley - 1 tbsp
• Mint - 1 tsp
• Salt - to taste
• Pepper - to taste

COOKING METHOD

Cut off the tops of the peppers and save. We clean the pepper from seeds and veins. Salt inside and prick with a fork in 2-3 places.
Prepare the filling: finely chop the onion and simmer. Add minced meat, rice, seasonings and mix. We fill the pepper with a mixture, close the tops cut off earlier, put in a saucepan.

Pepper is separated from each other by slices of tomato. Fill the contents of the pot with a glass warm water or broth.

Bake in the oven for about 45 minutes at 220°C.

INGREDIENTS

• Tomatoes - 3 kg
• Sweet pepper - 2 kg
• Onion - 1 kg
• Sugar - 150 g
• Garlic - 1 pc.
• Vinegar - 1 tbsp.
• Bay leaf - 3 pcs.
• Carnation - 1 pc.
• Pepper sweet peas - 1 pc.
• Ground black pepper - 0.5 tsp
• Salt - 3 tablespoons

COOKING METHOD

My tomatoes and cut into slices of medium size. We heat the pan, pour vegetable oil on it, wait until it heats up, and then lay out the tomatoes and simmer them until the juice is plentiful.

When the tomatoes are stewed, add to the lecho sweet pepper, cut into medium-sized pieces and onion, chopped into a cube. Stew vegetables over low heat for about half an hour.

15 minutes before the end of the stew, add garlic (squeezed or finely chopped) to the lecho. Then add salt, sugar and spices to the lechlo. When the dish is ready, pour a little vinegar into it. Lecho is ready for consumption.

You can serve the dish to the table both warm and cold, having previously transferred it to a salad bowl and sprinkled with finely chopped herbs. Those who want to enjoy lecho in winter will have to do a standard canning process: sterilizing jars and rolling food into them.

Adjika spicy

INGREDIENTS

• Hot pepper - 100 g
• Garlic - 100 g
• Sweet pepper - 200 g
• Tomatoes - 400 g
• Vinegar - 20 g
• Sugar - 20 g
• Salt - 20 g

COOKING METHOD

Grind pepper, garlic and tomatoes in a food processor until smooth. Add salt, sugar, vinegar and mix thoroughly - salt and sugar should be completely dissolved.

We give adjika a little brew.

Pour the prepared adjika into a gravy boat and serve.

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