Che with bell pepper can be done. Pepper blanks for the winter: the most delicious recipes with photos! Bulgarian pepper salad for the winter with carrots

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 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 over. 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)

Dishes from bell peppers take pride of place on our tables. Bulgarian pepper owes its popularity to its color variety, brightness, specific spicy aroma and incomparable crunch. There are many recipes for bell pepper dishes, bell pepper dishes are equally tasty both fresh and after heat treatment. However, the benefits of pepper are not limited to excellent taste. Adding bell pepper to a particular dish whets the appetite and promotes better absorption of food, in addition, this vegetable is rich in nutrients. So, in terms of the amount of vitamin C, bell pepper occupies a leading position among vegetables and some fruits. It is believed that pepper contains 3-4 times more vitamin C than lemon! Despite the fact that bell pepper is called sweet, there is not much sugar in it at all, only about 5%, but the content of vitamin A and B vitamins is high.

Each hostess has a huge selection of bell pepper recipes that can be prepared for both everyday and festive tables. These are all kinds of salads, snacks, roasts, soups, etc. Any dish with the addition of bell pepper to it acquires a bright appearance and a characteristic taste characteristic of this vegetable. All this, plus the abundance useful substances, makes bell pepper one of the most valuable and beloved ingredients in many dishes. Surely, every family has their favorite bell pepper dishes, but you always want to try something new. Try to cook several dishes from this vegetable according to the recipes below!

Ingredients:
1 avocado
1 orange
40 ml. olive oil,
10 gr. honey,
10 gr. fresh mint,
1 green bell pepper,
1 yellow bell pepper,
1 red bell pepper,
20 ml. lemon juice
salt.

Cooking:
Peel the orange, disassemble it into slices, remove the seeds and remove the films. Remove the pit from the avocado, peel and cut into thin slices. Arrange the avocado and orange on a flat plate. Wash the pepper, remove the seeds and cut into very thin rings. Arrange the peppers on top of the orange and avocado. From several sprigs of mint, take the leaves and grind them in a mortar. Prepare salad dressing. Mix olive oil, lemon juice, honey and salt. Mix thoroughly until a homogeneous mass is obtained. Add mint to the sauce, mix and pour over the salad with the resulting dressing.

Ingredients:
700 gr. seaweed,
1 large red bell pepper,
1 head of onion,
vegetable oil,
ground black pepper,
salt.

Cooking:
Peel the onion, finely chop and scald with boiling water, then rinse it in cold water. Wash the bell pepper well, remove the seeds and cut into small pieces. Try seaweed, if it is too sour or salty, then rinse it with cold boiled water. Mix pepper and onion, add seaweed, salt, pepper, season with vegetable oil and mix well.

Bulgarian pepper will look great not only in salads, but also in hot meat dishes. It goes well with any kind of meat, and thanks to its variety of colors, it gives the dish a bright summer look. Dishes from bell peppers and meat will look great even on festive table!

Ingredients:
1 kg of chicken
3 tomatoes
1 yellow bell pepper,
1 red bell pepper,
400 gr. canned tomatoes own juice,
2 bulbs
4 cloves of garlic
vegetable oil,
rosemary sprig,
pepper,
salt.

Cooking:
Cut the chicken into portions and fry them in vegetable oil until golden brown. Place the fried chicken pieces in a baking dish. Peel the onion and cut into rings. Finely chop the garlic. In the oil in which the chicken was fried, fry the onion and garlic. Peel fresh tomatoes, cut into slices and add to the onion. Simmer everything for about 5 minutes. Then add canned tomatoes, after peeling them.

Continue simmering over medium heat. Wash the peppers and cut off both sides. Cut the cut parts into cubes, and the remaining middle into thin strips. Add the diced peppers to the tomatoes and onions, simmer for about 5 more minutes, season with salt and pepper and mix thoroughly. Pour the resulting sauce over the chicken. Place chicken in preheated oven for 15 minutes, then remove, garnish with bell pepper strips and rosemary sprig, and return to oven for another 30 minutes.

Ingredients:
500 gr. pork,
1 carrot
2-3 bell peppers
2 tomatoes
2 bulbs
2 tbsp tomato paste,
100 gr. canned peas,
50 ml olive oil
ground pepper,
salt.

Cooking:
Rinse the pork with cool water, cut into small cubes and fry in olive oil until golden brown, about 8-10 minutes. At this time, peel and cut the onions into half rings, and cut the carrots into cubes. Add the onions and carrots to the pork, stir and fry until the onions are golden brown. Then add the chopped bell pepper, fry for another 2-3 minutes, then reduce the heat, add the tomato paste, peas and peeled and diced tomatoes. Mix thoroughly and simmer for another 5-8 minutes until the meat is fully cooked.

Ingredients:
4 bell peppers
200 gr. chicken fillet,
100 gr. canned mushrooms,
100 gr. cheese,
1 onion
50 gr. butter,
parsley,
dill,
pepper,
salt.

Cooking:
Peel and finely chop the onion, finely chop the parsley and dill. Boil the chicken fillet in salted water and finely chop. Add onion, parsley and dill to the fillet. Salt and pepper to taste, mix well. Cut the peppers in half lengthwise. Leave the leg, remove only the seeds. Fill the halves of the peppers with the filling of chicken fillet and greens, sprinkle with grated cheese on a fine grater and put a small piece of butter on top. Transfer the peppers to a baking sheet lined with baking paper and place in the oven preheated to 180-200°C for 30 minutes.

Among bell pepper dishes, soups are especially bright and summer-like, fresh and fragrant. Made from the simplest and most familiar products, but with the addition of bell pepper, soups acquire an original rich taste. In addition to the taste, such soups are also suitable for those who follow their figure. A light lunch is just what you need on a hot summer day. Prepare bell pepper soup and delight your loved ones with a new taste on your dining table!

Ingredients:
1 large or 2 medium yellow bell peppers
1 onion
1 carrot
200 gr. cheese,
3 tbsp olive oil,
30 gr. butter,
200 ml milk
ground black pepper,
coriander,
salt.

Cooking:
Brush peppers with olive oil and place on a wire rack in an oven preheated to 180 ° C for 15 minutes. Transfer the roasted peppers to a plate and let cool. Remove the skin from the chilled pepper and remove the seeds. Grind the pulp of pepper with a blender. Finely chop the onion, grate the carrots on a fine grater. Heat the olive oil in a saucepan and fry the onions and carrots in it, add 500 ml of water and coriander to them, bring to a boil. Grate the cheese. AT enamelware Pour milk, add cheese to it and put on medium heat. Without bringing to a boil, cook for about 10 minutes, stirring constantly until the cheese is completely dissolved. Add the pepper puree to the milk and cheese and bring the mixture to a boil. In a saucepan with water, onions and carrots, add the milk mixture, stir, bring to a boil, salt and pepper. The soup is ready!

Microwave bell pepper soup

Ingredients:
4 bell peppers
6 tomatoes,
2 bulbs
2 eggs,
3 art. water,
2 tbsp vegetable oil,
ground black pepper,
salt.

Cooking:
Peel the onion and chop finely. Pour the oil into a deep microwave-safe dish, put the onion and heat it for maximum power within 4-5 minutes. Scald the tomatoes with boiling water, remove the skin, chop and add to the onion. Microwave until mixture thickens. Cut the pepper into strips, add to the vegetables, pour everything with boiling water, salt, pepper and cook at maximum power for 10 minutes. Beat the eggs, season the soup with them, mix and leave to stand for a few minutes.

Using and correctly combining the simplest and most familiar ingredients, you can cook unusual dishes from bell peppers. Have you already cooked pastries with bell peppers? We are used to traditional pies with cabbage, berries, mushrooms or meat, but what about a muffin with bell pepper and feta? How about pickled roasted peppers? Try it, you will definitely like it!

Ingredients:
150 gr. flour,
3 eggs,
½ large red bell pepper
½ large yellow bell pepper
100 gr. hard cheese,
130 gr. feta cheese,
6 tbsp milk,
5 tbsp vegetable oil,
1 pack of baking powder.

Cooking:
Cut the bell pepper halves into very small cubes with sides no more than 5 mm. Lightly sauté them in a frying pan. Mix eggs, milk and butter, add flour, baking powder and grated hard cheese. Mix everything thoroughly. Carefully cut the feta into small cubes. Add feta and pepper to the dough, mix gently. Lubricate the baking dish with vegetable oil, put the dough into it and place in the oven, heated to 180 ° C. After 45 minutes, remove the cake from the oven, cool and carefully remove from the mold.

Ingredients:
4 red bell peppers,
20 ml balsamic vinegar
7 black peppercorns,
1 tsp dried basil,
1 tsp salt,
5 gr. Sahara,
4 cloves of garlic
20 ml lemon juice
20 ml olive oil.

Cooking:
Wash and dry the pepper thoroughly. Place it on the oven rack and bake at 200°C for about 20 minutes. Put the hot pepper with darkened skin into a bag, tie it and leave it in a cool place for 30 minutes. Gently peel the pepper from the skin, holding it upright, remove the stalk and seeds, drain the juice into a separate bowl. Peel the garlic and cut it into thin slices the width of each clove. In a mortar, crush the black peppercorns, sugar, salt and basil. In a mortar, add the pepper juice, lemon juice, balsamic vinegar and olive oil. Mix everything thoroughly. Divide the peppers into 3-4 parts with your hands and lay in layers in a flat dish. Pour each layer with marinade and lay with garlic. Cover the bowl with cling film and refrigerate for 6 hours. Let the peppers sit at room temperature for a while before serving.

Dishes from bell peppers are not only bright and tasty, but also very unusual. Due to its excellent compatibility with many products from bell peppers, you can cook a huge number of a wide variety of dishes. Until the summer is over, and fresh vegetables have not disappeared with it, have time to cook delicious, fragrant, bright, truly summer bell pepper dishes as often as possible!

You can cook many delicious, aromatic dishes from bell pepper. This vegetable is self-sufficient and will be good stewed in its own juice even without other ingredients. And you can add pepper to, make an incredibly tender spaghetti pasta out of it, bake in a slow cooker. The most delicious pepper dishes are obtained in the summer season, when fresh vegetables boast a special taste and aroma.

Ingredients:

• meat - 0.5 kg;
• white cabbage - 0.3 kg;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• potatoes - 3 pcs.;
• sugar - 1 tbsp;
• tomato paste - 3 tablespoons;
• garlic - 2-3 cloves;
• lemon acid;
• salt;
• greenery;
• pepper and other spices.

If you use not just meat in the soup, but meat on the bone, then the taste of the finished dish will turn out to be richer. As a rule, beef or pork is the most delicious in borscht.

First, prepare the broth. Dip the meat on the bones in cold water, bring to a boil and cook for an hour and a half. Then strain the broth, and remove the meat from the bone and divide into portions.

Vegetables can be grated on a coarse grater or cut into thin sticks. In the first case, the borscht will turn out to be more homogeneous and mushy. Saute onions, carrots and tomatoes in vegetable oil. When the vegetables are browned, put the pasta in them, mix and simmer for a few more minutes.

Roast the beets separately for 5 minutes. When it "grabs", pour water into it to slightly cover the bottom of the pan, and simmer under the lid for about a quarter of an hour. To prevent the beetroot from losing its rich red color, add a little citric acid to it at this stage of cooking.

Bring the broth back to a boil, put the pieces of meat, chopped white cabbage, bell pepper and potato wedges. When the water boils, load all the other ingredients and simmer until the potatoes and cabbage are cooked. At the very end, salt and pepper the dish, add finely chopped herbs and garlic.

Goulash with bell pepper

Ingredients:

• pork fillet - 0.5 kg;
• tomatoes - 2 pcs.;
• bell pepper - 2 pcs.;
• onions - 2 pcs.;
• wheat flour - 1 tbsp;
• adjika - 1 tsp;
• salt, pepper to taste.

The dish will turn out even more tender if you pick up not very fatty meat. Cut it into small cubes. Finely chop the onion, sauté in vegetable oil until golden brown, add pork to it. Stir occasionally to brown the meat on each side. After 7 minutes, sprinkle the pork with wheat flour and mix again. Pour water into the meat so as to cover it, and simmer the dish under the lid for about half an hour.

Cut the vegetables into thin strips and send to the pan. At the same stage, salt the dish, add black pepper and adjika to it. Cook the goulash for another half an hour. Check the readiness of vegetables - they should soften and turn into gruel. If this does not happen, stew the food for another 5-7 minutes.

Bulgarian pepper in a slow cooker

Ingredients:

• bell pepper - 8 pcs.;
• minced meat or minced poultry - 0.8 kg;
• carrots - 1 pc.;
• onions - 1 pc.;
• tomato paste - 3 tablespoons;
• rice - 0.5 multi-glass;
• greenery;
• salt, pepper to taste.

Rice for stuffed peppers is best to choose round. Place it in a container of ice water so that it absorbs moisture and swells a little while cooking the rest of the ingredients.

In the "frying" mode, fry finely chopped onion in vegetable oil for 5 minutes. Add chopped carrots to the bowl, cook for another 10 minutes.

Remove seeds from each pepper, being careful not to damage the outer walls. Put chopped greens, half of the fried vegetables and rice saturated with moisture into the minced meat. Salt, add black pepper and mix all the ingredients. Spread the resulting mass into peppers.

Half of the onions and carrots are now left in the bowl. Put the pasta there and pour in water so that it fills the container by a third. Place the peppers in this sauce, open side up. Cook in the "quenching" mode for an hour and a half. Serve with sour cream and herbs.

Roasted bell pepper

Ingredients:

• bell pepper - 8 pcs.;
• vegetable oil;
• garlic - 3 cloves;
• salt, pepper to taste.

This recipe came to Russia straight from Moldova, where green peppers are fried everywhere during the vegetable season. Despite the ease of preparation, roasted bell peppers are a surprisingly tasty dish. Cook it with care, as peppers tend to splatter the oil over long distances when frying in a pan. To avoid this as much as possible, dry the vegetables well before dipping them in the oil.

You will need a lot of vegetable oil, it should completely fill the bottom of the pan. Green pepper does not need to be cut, dip it into the oil whole. Fry the vegetables on each side for about 3 minutes, and when turning them over, try not to pierce them with a fork. It is necessary to cook the dish under the lid.

When the peppers are fried, put them in a glass plate and cool at room temperature. Remove skins from cold vegetables. Drain the juice that will stand out in a separate container. Add minced garlic, salt and black pepper to it. Still in front of you delicious sauce to which, if desired, you can add citric acid.

Sprinkle the fried peppers with salt and dip into the sauce. After a few hours, when the vegetables have absorbed some of the liquid, the dish can be served.

Champignons with bell pepper

Ingredients:

• champignons - 0.5 kg;
• bell pepper - 3 pcs.;
• garlic - 3 cloves;
• sugar - 1 tsp;
• greenery;
• lemon juice;
• salt, pepper to taste.

Cut the mushrooms into slices, peeled peppers into thin strips, finely chop the dill and garlic with a knife. Fry the peppers in vegetable oil for 5 minutes, then salt, pepper and add sugar. Cook for a couple more minutes over medium heat.

Put the mushrooms in the pan, while making the fire on the stove as high as possible. When the mushrooms let the water in, squeeze the lemon juice to the vegetables, mix all the ingredients and fry over high heat until the mushrooms are ready.

Add finely chopped garlic and herbs to the finished dish. The resulting spicy snack will be good both hot and cold. But it is better to let it brew for at least half an hour so that the vegetables and mushrooms are saturated with spices and garlic.

Fish with bell pepper

Ingredients:

• - 0.5 kg;
• bell pepper - 2 pcs.;
• onions - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• wheat flour - 3 tablespoons;
• greenery;
• salt, pepper to taste.

Divide the fillet into pieces, dip in flour and fry until a crust appears (about 3 minutes for each side).

Cut the onion into rings, peppers into strips, chop the tomatoes into cubes, after removing the film from them. Saute the onion in vegetable oil, then put the peppers to it and fry for another 5 minutes. Add tomatoes and finely chopped garlic, salt and pepper.

Lastly, send the fillet pieces to the pan and simmer under the lid all together for about 10 minutes. Put chopped greens in the finished dish and let it brew for at least half an hour.

Bulgarian pepper in soy sauce

Ingredients:

• bell pepper - 0.6 kg;
• sesame oil - 1 tbsp;
• grated ginger - 1.5 tablespoons;
• soy sauce - 3 tablespoons;
• white wine vinegar - 1 tbsp;
• natural honey - 0.5 tbsp;
• vegetable oil - 1 tbsp;
• chilli;
• sesame - 1 tbsp

Remove the seeds and the middle from the peppers, divide them lengthwise into 2 parts and put in the oven for 20 minutes until lightly browned. Place the baked peppers in an airtight container for a quarter of an hour, then remove the film from them.

Mix grated ginger with soy sauce, honey, vinegar, chopped fresh chili (or use dried), any vegetable oil and sesame oil. You can use only one oil if you don’t have a second one or you don’t really like it. The marinade is ready.

Place the peppers in a glass container, pour over the sauce, sprinkle with sesame seeds and refrigerate covered for 24 hours. The dish is ready.

Pizza with bell pepper

Ingredients:

• yeast dough - 1 pack;
• boiled sausage - 200 g;
• onions - 1 pc.;
• bell pepper - 1 pc.;
• tomato - 2 pcs.;
• hard cheese - 200 g.

Even a novice hostess will cook such a simple one with sweet bell pepper. You can change, add or remove ingredients according to your taste preferences.

Make a circle from the dough. Although homemade pizza can be any shape - for example, rectangular in the shape of your baking sheet. Lay the filling on top in layers: finely chopped sausage, onion in half rings, pepper rings, tomato circles, grated cheese. For greater juiciness, the base can be smeared with tomato paste or mayonnaise. Bake pizza in the oven at 200 degrees for up to 20 minutes.

Pasta with bell pepper

Ingredients:

• bell pepper - 1 pc.;
• onions - 1 pc.;
• garlic - 5 cloves;
• tomato paste - 1 tbsp;
• vegetable oil - 2 tablespoons;
• butter - 50 g;
• dried basil;
• salt, pepper to taste.

This pasta recipe is designed for a volume of spaghetti 300 g.

Saute chopped onion and garlic in vegetable oil at the same time. When the vegetables become golden in color, add diced peppers to them, salt, add black ground pepper, tomato paste, a little basil. Pour the dish with a small amount of water, cover and cook for a quarter of an hour. Serve with boiled spaghetti, pre-greased with vegetable oil.

Bell pepper roll

Ingredients:

• bell pepper - 2 pcs.;
• hard cheese - 80 g;
• curd cheese - 80 g;
• garlic - 3 cloves;
• green onions;
• greenery.

Peel the peppers from the middle and seeds, bake in the oven for 20 minutes until they darken. After that, place the vegetables in an airtight container or use a sealed plastic bag. When the peppers "suffocate" a little under an airtight lid, remove the film from them.

Grind hard cheese on the smallest grater, add curd cheese, chopped herbs and garlic to it, mix everything well.

Divide the peppers into strips 2.5 cm wide. Place a ball of cheese and curd mass on them and roll the pepper with a roll. Put the finished rolls on lettuce leaves or Chinese cabbage, sprinkle with finely chopped herbs on top.

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh products on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.

Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in season, fresh bell pepper costs a penny, and preserving pepper for the winter (simple and tasty recipes) can make life in the kitchen much easier in winter.

It's so nice on cold winter evenings to open a jar of fragrant bell pepper lecho for the winter (you'll lick your fingers) to mashed potatoes ... Plus, various preparations significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter - the best recipes are collected in one place! Bookmark the page so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!

Fried peppers for the winter without sterilization

Let's cook peppers fried in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper blanks for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Baked pepper for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and fragrant, and will serve as an excellent snack in winter, or you can use canned roasted peppers as an ingredient for various vegetable salads. In addition, it is ideal to use baked peppers in their own juice for the winter as a pizza topping in winter - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Recently, I have been cooking interesting option- a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much does bell pepper cost in winter time years, I will not tell you - you yourself know everything very well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.

Lecho with carrots and onions for the winter

My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho twist, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.

Winter pickled peppers with garlic

The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. …

Lecho with apples for the winter

In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is amazing! …

Pickled hot peppers for the winter

Pickled hot pepper is an incredible appetizer, and is appropriate both on the festive table as an addition to a plate of pickles, and in the everyday family menu. The recipe for harvesting hot pepper is simple, using the same technology and with this marinade, you can preserve bell pepper for the winter . …

Lecho with rice for the winter

You can see how to cook a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Looking for interesting blanks of pepper for the winter? Then pay attention to Bell pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

What juicy and tasty vegetable do we most often think about when we want to make a salad? But aren’t we starting to think about it, planning preparations for the winter immediately after, but in all sorts of ways? I'm pretty sure most of us would immediately think of bell peppers. How many delicious dishes you can cook with it, but no less ways to prepare bell peppers for the winter. Best Recipes you can collect for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The ones that are the best and most delicious recipes for me.

Bulgarian pepper for the winter today we will preserve in several proven and very tasty ways.

Pickled bell pepper for the winter - a step-by-step recipe for harvesting

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so fragrant and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack on our own.

For pickled bell peppers you will need:

• sweet bell pepper - 3 kg,
• vinegar 9% - 1 glass,
• sugar - 0.5 cups,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - a large bunch,
• peppercorns - 1 teaspoon,
• cloves - 6-8 pcs.

Fleshy red and yellow peppers are best suited for pickling. Too thin-walled peppers will not be as tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled peppers will be maximum.

Cooking:

1. Wash the pepper. Remove the stem and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Put the pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not completely boiled. Pickled peppers are very good when slightly crunchy.

5. Prepare canning jars. Cans of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.

To make Bulgarian pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized jars. Put in each 3-4 cloves of garlic, cut each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now hot, just boiled, put the pepper in jars. Make it as tight as possible and don't be afraid to crush or fold the pepper pieces. When all the peppers are laid out, pour the marinade from the pan up to the edge of the jar. In it, the pepper will continue to marinate.

7. Screw on the lids of the jars or roll them up with a typewriter. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bulgarian pepper for the winter in honey filling - recipe with photo

Bulgarian pepper for the winter with honey is a very simple, but at the same time delicious recipe. Peppers are sweetish, crispy with sourness. Very unusual because the honey will impart its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. There are no spices that are bright in taste in such a marinade, which leaves the honey with the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking jars that are not too large, especially if your family is not too large and an open jar of pepper will have to stand in the refrigerator for a long time. Why risk your health once again, and the products are a pity. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.

In addition, when you cook something for the first time, make small volumes for the experiment. After all, what one likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

For cooking you will need:

• bell pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil - 3 teaspoons,
• salt - 2 teaspoons,
• black peppercorns - 1 teaspoon,
• coriander seeds - 1 teaspoon.

Cooking:

1. Wash the sweet pepper and cut it into two parts. Remove the core along with the stem. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that it will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for a long time due to the large amount of air. It is better to prepare the remaining peppers in a different way, for example, make a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in jars. Fill the jars to the very brim, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey to the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.

6. Drain hot water from jars of peppers directly into this saucepan, from this broth we will prepare the marinade. Add vegetable oil and vinegar.

7. Bring the marinade to a boil and pour over the jarred peppers again.

8. Then screw the caps on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the banks must cool before they can be stored.

This very tender and spicy marinated appetizer will surely please you on a long winter evening, with its summer taste. Enjoy yourself and treat your family.

Pickled bell peppers in oil in Caucasian style

And here's another one original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. Pepper turns out so fragrant and tasty that you can’t drag it by the ears.

The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the Bulgarian pepper only tastier for the winter.

Bulgarian pepper in tomato sauce

If we are looking for all kinds of delicious options for preparing bell peppers for the winter, then it’s just a sin not to remember how wonderfully the tastes of pepper and tomatoes combine. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, which is often added big variety and other vegetables, but just sweet peppers in tomato juice Well, this recipe is just right.

In tomato sauce, we will cover large pieces of pepper, which will be our spicy winter snack.

To prepare bell pepper in a tomato, you will need:

• bell pepper - 5 kg,
• tomato juice not salty - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 cups,
• vinegar 9% - 6 tablespoons,
• spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Cooking:

1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to the tomato juice. This will be our tomato marinade. Juice can be taken from the store, or you can cook it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then put all the bell peppers. Mix well and cook, stirring, for 15 minutes.

4. Hot, freshly boiled pepper in tomato juice, transfer very tightly into pre-sterilized jars. Fill with juice to the very edge and twist the lids. Lids must also be sterile.

After that, turn the jars over and make sure that the lids do not leak. In this upside down position, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell pepper for the winter and store in a cool place.

Will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we have not yet tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.

You know that when frying, the taste of pepper changes a little, and we will try to save it for the winter. And believe us, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.

My mother once said that this is a recipe for the lazy. But for us, this will mean that we don’t have to put in extra effort, and the quality tasty preparation it won't get worse.

You will need:

• sweet bell pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• hot pepper - 1 small pod,
• vinegar 9% - 0.3 cups,
• sugar - 1 glass,
• salt - 1 tablespoon with a slide,
• vegetable oil for frying.

Cooking:

1. Wash the young small pepper. It is not necessary to clean it, because we will fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they brown on all sides. By the way, the oil will splatter and shoot a lot, so cover it with a lid or a special screen from oil splashes.

3. Sterilize the jar(s) with lids. Lay the fried peppers in a prepared jar in layers, alternating with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper, and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in multiple jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars you have filled with pepper.

5. Now boil a kettle or pot of water. Fill the jar with boiling water two-thirds, pour vinegar into the water, and then add to the very top.

Salt, sugar and vinegar mix themselves right in the jar and are evenly distributed over all the peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, it's a proven method.

6. Now you need to turn the jar over and wrap it in a warm one in the standard way so that it cools slowly.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy the cold winter.

Bulgarian pepper stuffed with cabbage for the winter - video recipe

For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that you can put a filling of thinly shredded cabbage and carrots inside each. Here you just have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.

But I believe that you, like me, will succeed. See detailed recipe and experiment in your kitchen.

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