Why do you dream of a mammoth? Family dream book Dream book: seeing a mammoth in a dream - If you...
Popular all over the world. The only alternative to them is baked ones. Even if you passionately love meat dishes, their best “traveling companion” will be vegetables - and not necessarily in salad form. People who have never fried or baked vegetables in their lives have deprived themselves of a very tasty part of their existence. They urgently need to make up for lost time! And you can start with the “fried peppers with garlic” recipe. Its implementation will not take much time and will not require significant investment - vegetables are quite cheap in summer and autumn. And how much fun!
Great snack
Buying bell pepper- for example, a kilogram. For beauty, you can pick up colorful vegetables from the seller - green, yellow, red. Naturally, they are cleaned, but without being cut into pieces. That is, a circular cut is made around the tail, the “insides” are pulled out by the tail, and what remains is cleaned out with a sharp knife. After this, the peppers are washed and placed in a colander with the holes down so that all the water drains out - otherwise, when frying, the splashes will scatter wildly and can burn. While the peppers are drying, the head of garlic is peeled and the cloves are pressed through a press. A bunch of greens (parsley or dill, or onions, or assorted) is finely chopped. A little sunflower oil is poured into a hot frying pan; when it is hot, add the peppers and cover the container (loosely) with a lid. Fried vegetables are laid out on a dish, salted, peppered and sprinkled with crushed garlic and herbs. You can eat fried peppers with garlic either cold or hot.
Roasted peppers in marinade
This is a longer recipe to complete. Fried peppers with garlic, prepared according to his recommendations, should sit overnight. But it turns out spicy and elastic. First the peppers are fried; You can put them on the frying pan more densely - they will fry. At the same time, finely chop the parsley and garlic. The latter can be put through a crusher, but it will be juicier if it is chopped. Five cloves are enough for nine peppers; and you can take as much greenery as you like, but no less than a good bunch. The peppers are placed in a jar, sprinkled with parsley and garlic. Salt and sugar are poured into a frying pan with pepper juice - a large spoon at a time, only salt with a heap, and sugar - without. Add half a shot of water; as soon as it boils, pour it into a jar and add half a glass of vinegar (9%). Once it cools down, put it in the refrigerator for eight hours. It is better to peel such fried peppers with garlic before eating. Tasty and spicy! It looks like a winter preparation, but is eaten long before the onset of cold weather.
Canned Roasted Peppers
Seasonings are first prepared for it. A clove of garlic and a quarter of medium-sized garlic are finely chopped and placed in a liter sterilized jar. 3-4 large peppers are pricked in several places with a fork, fried in vegetable oil and added there (along with the oil). Boil water in a saucepan (less than a liter), add a teaspoon of salt, two teaspoons of sugar and a spoonful of vinegar. This marinade is poured into the future canned fried peppers with garlic, the jar is sealed, turned upside down and left until it cools down. This winter snack will be waiting for you in the pantry as long as you need it - it will not spoil for years.
Roasted Pepper Salad
Traditionally, salads are made from fresh (or salted or pickled) vegetables. However, it’s also very good with garlic in the form of a salad. Unlike other recipes, for this purpose the peeled and washed pods are cut into strips and only then fried. For greater beauty, it is better to take peppers different colors and fry them separately to preserve the color. Garlic (3 cloves per half kilo of pepper) is finely chopped and then ground with salt. The mixture is mixed with chopped parsley and fried pepper is seasoned with it. A very pleasant addition to the main dishes!
Whole roasted pepper
Also a winter preparation, which at the same time may not be baked for a long time, but “live” a little under nylon covers and serve as a snack right now. The peppers are thoroughly washed and fried under the lid. The finished ones are immediately placed in sterile jars and sprinkled with a large amount of grated and fried carrots and crushed garlic. When the jar is full, add 3 large spoons of sugar and a small spoon of salt, plus half a shot of vinegar. It is noteworthy that such fried peppers with garlic do not need marinade. There is no need to sterilize the jars either - and this way it is stored for a long time. If you don't intend to store the jars in the basement or pantry, if you want to eat them quickly, don't roll them up, just cover them and put them in the refrigerator. Or you can do it in half: “for now” and “for later.” Before the cold weather, you will simply enjoy a snack, and after it comes, you will also rejoice at your foresight.
Sweet bell peppers fried in a frying pan - very tasty! Cook it with gravy, sauces, meat or tomatoes.
Fried peppers with garlic are enviably popular in many countries in Europe and Asia. This incredibly tasty and very healthy dish can be classified as a cold or hot appetizer; it is prepared quickly, however, and eaten just as quickly!
- Bell pepper (any color) 13–15 pieces
- Garlic 4–5 cloves
- Vegetable oil 120–150 milliliters
- Table vinegar 3–4 tablespoons
- Ground black pepper to taste and desire
For this dish, it is better to use peppers with thick and juicy walls. The ideal option is Bulgarian, but if this is not available, you can take a regular salad one. First of all, thoroughly rinse the vegetables under cold running water and dry with paper kitchen towels. There is no need to trim the stalks and gut the peppercorns from the seeds!
Next, put the frying pan on medium heat and pour the required amount of vegetable oil into it. As soon as it warms up, put the first batch of pepper in there. Fry it on all sides until light golden or dark brown, turning it from side to side for convenience, holding it by the tails.
There is no need to bring the vegetables to full readiness at this stage of cooking; the peppercorns should remain slightly undercooked inside, so as soon as they are covered with a blush, use a kitchen spatula to transfer them to a colander and leave in it to drain off excess oil. Meanwhile, fry the next batch and then cool the peppers to room temperature.
While the fried vegetables are cooling, prepare the dressing. Remove the husks from the garlic cloves and squeeze them through a press into a deep plate. Pour vinegar there, add ground black pepper if desired and mix everything with a tablespoon until smooth.
Next, very carefully peel the cooled peppers and make a small cut on each bottom or side with a kitchen knife to allow the juice to flow out. Then put the peppercorns in any deep container, for example, a plastic container. Pour each layer with garlic-vinegar dressing, cover the container with a tight-fitting lid, put it in the refrigerator for a couple of hours and then serve the dish to the table.
Fried peppers with garlic are served in a salad bowl or on a plate immediately after cooking, or cold after infusion. Basically, this dish is considered a snack, as well as an excellent addition to soups and meat dishes. But this pepper is also ideal as a filling for pies or pizza. Enjoy healthy and delicious food! Bon appetit!
Recipe 2, step by step: fried bell pepper
The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly throughout the kitchen when frying peppers in vegetable oil and burn your hands. Despite this, I highly recommend trying this delicious pepper, and I’ll tell you how to fry it without any problems.
- green bell pepper
- vegetable oil for frying
- garlic
Wash the pepper and thoroughly dry any drops of water with a towel - this will save you from hot splashes when you first dip the pepper in the oil.
Pour vegetable oil into the frying pan so that it covers the entire bottom, heat it and add the pepper. Cover immediately. For maximum safety, make sure that the lid matches the diameter of the pan and fits tightly to it. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it tends to jump out into any, even the smallest, crack.
Grill the peppers for approximately 2-3 minutes on each side. Before turning the peppers to the other side, remove the pan from the heat, wait for the storm to subside under the lid, quickly remove the lid, being careful not to allow any water from getting into the pan, set it aside and use two forks to turn all the peppers over to the other side. Also be careful with forks - do not make punctures in the peppers, the fewer cracks in the peppers, the more juice they will retain, and juice is an important component of this dish. Well, forgive me for going into such detail about caution - I myself have been burned several times.
After turning the peppers over, first cover them with a lid and then put them on the fire.
Your task is to brown the pepper on all sides. The larger the area of pepper that is fried, the easier the thin film will be removed from it.
Place the fried peppers in a bowl and cover with a plate, let the peppers cool.
Remove the film from the cooled pepper and be sure to save all the juice that flows out.
This juice is infused with the flavor of the peppers and with a little addition will turn into a wonderful sauce.
Squeeze the garlic into the juice and add salt. If you like it spicy, add ground pepper. I added olive oil infused with red hot pepper. You can add acids: balsamic vinegar or lemon juice. Everything tastes - try it.
Place all the peeled peppers in a bowl with the sauce - also salt them.
If you did everything correctly, you will get quite a lot of sauce and it will cover almost the entire pepper.
Roasted bell peppers can be eaten immediately, but it is better if they sit for a while and soak in the sauce. This pepper keeps well in the refrigerator and is very tasty when served cold. They eat it by holding the tail with their hands and dipping it in the sauce.
Recipe 3: fried peppers for the winter (step by step)
Today I want to talk about how to prepare delicious fried peppers for the winter. The fact is that there is a lot of pepper in the fall, and I, for example, want to take advantage of this abundance and prepare something tasty from this vegetable.
And so I bought small multi-colored peppers especially for these purposes. It is ideal for canning pods. Just right in a half liter jar. A lot of peppers can fit in, and in winter each such preparation will please you. The more jars, the more pleasure awaits us during the cold season.
I always cook fried peppers with garlic for the winter either in a frying pan or in a slow cooker. Both options are good and convenient. It's especially great to use both at the same time. Now I’ll tell you how to fry peppers in a frying pan. It's very simple.
- bell pepper, preferably small – about 10 pcs.
- vinegar 9% – 2 tbsp. or 5 tsp.
- sugar – 1 tbsp.
- sunflower oil
- salt – 0.5 tsp.
- garlic – 2 teeth.
First of all, you need to wash the pepper. And then dry on a towel.
Place the frying pan on the fire and heat it up thoroughly. Pour oil and add peppers. They must be dry so that the oil does not shoot out.
Fry the peppers over medium heat. Gradually turn them on each side so that the pod is completely fried. The peppers need to be golden brown on each side.
While they are frying, quickly prepare the marinade. Combine all the ingredients in a separate bowl: vinegar, sugar, salt, crushed garlic.
Roasted peppers are ready. Marinade too. We use a sterilized jar with a volume of 0.5 liters or more. But no more than 1 liter. otherwise there will be a lot of pepper, and we will not be able to eat it quickly in winter. Using a fork, transfer the hot peppers from the pan to the jar. It is important to place as many pods as possible and compact them. When we transfer the pepper, it is pierced with a fork. That's how it should be. Then the pods will deflate and thereby fit more of them into the jar.
When the jar is full, pour the garlic dressing over the roasted peppers.
Roll up the tin lid using a key or screw. In both cases, the lid must be boiled in advance. They rolled it up, turned it over and shook the jar. Left to cool and put in a dark place.
So, our fried bell peppers with garlic for the winter are ready. Store until cold weather and holidays. Serve the pods as an appetizer. You need to grab them by the tail. It remains to wish you dear friends, happy preparations!
This preparation is worth excellent until next season. So don’t worry that there is no sterilization and no boiled marinade.
By the way, for those who do not want to preserve pepper, I advise you to prepare it as follows: simple snack. Serve immediately.
Recipe 4: salad with fried peppers (with photo)
A juicy and healthy warm salad of roasted bell peppers will appeal to both vegetarians and those who observe Lent. It is so easy to prepare that you will spend only 5 minutes of your free time organizing a delicious snack in your kitchen. To make the dish colorful, use vegetables of different colors: red, yellow, green. You can prepare slices of colorful peppers in the freezer ahead of time so you have the base you need to create the salad on hand. For greens, use parsley or cilantro, dill - they will highlight the taste of the dish. To those who love culinary experiments in salads without mayonnaise, we recommend adding peeled apple slices; they can also be simmered in a frying pan for 1-2 minutes.
- 2-3 bell peppers or frozen
- 0.5 bunch of parsley or dill
- 2 cloves garlic
- 20 ml vegetable oil
- 2 pinches of salt
- sesame seeds for decoration
We clean fresh peppers from seeds, cut off their caps, rinse them in water, and cut them into ribbons. If we use sliced peppers, we will defrost them 10-15 minutes before preparing the dish so that they are not hard, but also not too soft. Be sure to salt the water after defrosting. Heat the vegetable oil in a frying pan and add the chopped peppers into the container, fry for about 2-3 minutes.
At this time, peel the garlic cloves, rinse and pass through a press directly into the container. Stir and fry for another 1 minute - there is no need to fry any more, as the garlic will acquire a bitter taste and transfer it to the dish. Remove the pan from the heat.
Wash the greens: parsley, dill, celery or any other to your taste. Grind it and add it to the pan with the rest of the ingredients. Add some salt and mix – the warm salad is completely ready!
Place it on a serving plate, garnish with sesame seeds and serve while it is still hot. By the way, for those who love meat dishes, we recommend serving fried meat with this salad. chicken liver– its taste goes perfectly with the taste of pepper.
Recipe 5: Fried peppers in a pan with tomatoes
- sweet pepper - 4 pcs.
for the sauce:
- tomato - 440 g
- garlic - 3-4 cloves
- sunflower oil - 50 g
- salt - to taste
- ground black pepper - to taste
- sugar - to taste
- ground coriander - to taste
- basil - 3 sprigs.
First of all, prepare the sauce, as it needs to cool a little. Take ripe tomatoes and rinse well. The tomatoes need to be peeled. Take a sharp knife and make a perpendicular cut on top.
Boil water in a saucepan or saucepan. Dip the prepared tomatoes for 30-40 seconds. Drain in a colander and rinse immediately cold water. After this procedure, the peel is easily removed with a knife, which is what we will do.
Cut the tomatoes in half and cut into small pieces. Peel the garlic cloves, rinse and cut into small pieces. Tear off the basil leaves, wash and finely chop.
Pour 30 g of sunflower oil into a saucepan, add chopped garlic. Fry over low heat for about a minute until a characteristic garlic aroma appears.
Add chopped tomatoes and basil. Simmer on the lowest heat for 25-30 minutes. Be sure to cover with a lid.
At the end of cooking, season the sauce with salt, ground pepper, and coriander. If the sauce seems sour to you, add a little sugar. Stir and bring to a boil again. Cool the sauce. If desired, it can be crushed in a blender.
Now, prepare the pepper. Rinse well and be sure to dry with a napkin. Heat the remaining sunflower oil in a frying pan. Add sweet peppers. Fry on all sides until golden brown.
Add a little sweet and sour sauce to a flat plate and add pepper. Top with more sauce and garnish with a sprig of fresh basil. Roasted peppers are ready. Serve it with mashed potatoes, pasta, meat and fish dishes. Bon appetit!
The dish will be even tastier if the fried peppers, poured with sauce, are allowed to brew for an hour.
Recipe 6: Roasted Peppers with Onions and Chicken
A simple recipe for cooking chicken with sweet fried peppers, which does not require much effort and time.
- Chicken fillet – 250-300g;
- Sweet bell pepper – 1 pc. medium size;
- Onion – 1 medium-sized head;
- Hard cheese – 50g;
- Vegetable oil for frying;
- Salt, black pepper (to taste).
Cut the onion into half rings and cut the meat into small pieces.
Grind the bell pepper in a similar manner to the meat.
Fry the onion in a frying pan until golden brown.
Mix it with chicken fillet.
Stirring occasionally, bring to readiness.
Turn off the stove, but without removing the frying pan from it, add bell pepper, salt and black pepper to the meat fried with onions.
Stir and let sit for a couple of minutes.
Details
Fried vegetables are often served with meat or fish dishes; in addition, almost any vegetables can be fried, including bell peppers. Roasted vegetables are very tasty. Roasted peppers are easy and quick to prepare, but they are incredibly tasty. You can eat fried peppers hot or cold. Garlic gives fried peppers a piquant and special aroma. Be sure to try cooking fried peppers in a frying pan with garlic.
Bell pepper fried in a pan with garlic
Required ingredients:
- bell pepper – 1 kg;
- vegetable oil - for frying;
- garlic – 1 head;
- greens - a bunch;
- salt - to taste.
Cooking process:
To prepare this dish, it is better to take multi-colored sweet peppers. Wash the bell pepper well, then remove the seeds. Carefully cut out the stem, making a circular cut. Then use a knife to remove the seeds from the peppers without cutting the peppers. Rinse the inside of the peppers with water.
Place the peppers with the cut side down so that the water completely drains from them. If this is not done, then during the frying process there will be a lot of strong splashes that can easily burn you.
Heat vegetable oil in a frying pan and add prepared bell peppers. Do not completely cover the pan with a lid. Fry the peppers on both sides over medium heat until tender.
Place the fried peppers on a plate. Peel the garlic and chop finely with a knife or pass through a garlic press. Chop the greens finely with a knife.
Sprinkle the fried peppers with salt, chopped garlic and herbs. You can serve the dish immediately after cooking or wait until it cools completely.
Fried peppers with garlic in marinade in a frying pan
Required ingredients:
- bell pepper – 9 pcs.;
- sugar – 1 tbsp;
- vinegar - 0.5 cups;
- salt – 1 tbsp;
- water – 0.5 tbsp;
- vegetable oil;
- garlic – 4 cloves;
- parsley - a bunch.
Cooking process:
The first thing you need to do is wash the bell pepper. Then remove the seeds and stems without cutting the pepper. Rinse the pepper again and dry. You can leave the pepper unpeeled, but it will be tastier if you still peel the pepper.
Heat vegetable oil in a frying pan and add peppers. You can pack the peppers more densely, since during the heat treatment they quickly decrease in volume and size.
Peel the garlic and chop it very finely with a knife. You can chop the garlic using a garlic grinder, but it is better to chop it with a knife - this will make the pepper more aromatic and tasty.
Rinse the greens and, shaking from the water, chop finely with a knife. Place the fried peppers in a glass jar. Sprinkle the peppers with chopped garlic and herbs.
Now prepare the marinade for the roasted peppers. Add salt and sugar to the pan in which the peppers were fried. Then pour half a shot of water. Stir and bring the mixture to a boil.
When the mixture boils, pour it into the peppers into the jar. Pour vinegar on top. Place the jar of peppers in the refrigerator for eight hours.
Fried peppers with hot garlic in a frying pan
Required ingredients:
- bell pepper – 1 kg;
- garlic – 3-4 cloves;
- olive oil – 0.5 tbsp;
- hot pepper– 1 piece;
- salt - to taste.
Cooking process:
Wash the bell pepper and remove the seeds, then cut the pepper into large pieces.
Also wash the hot peppers and remove seeds. Cut the hot pepper into small pieces. Peel the garlic and chop it with a knife.
Heat olive oil in a frying pan and add bell pepper, garlic and hot pepper. Fry the peppers until tender, stirring occasionally. The dish cooks quickly, so don’t go far from the stove so that your peppers don’t burn.
At the end of cooking, add salt to the roasted peppers. Serve spicy fried peppers as a side dish for meat or fish dishes.
Roasted peppers are very good as a spicy, aromatic snack for meat dishes. Also, it is perfectly stored in canned form, soaking in the aromas of spices added to the marinade. Making delicious roasted peppers is easy and doesn't take much time.
General principles for preparing roasted peppers
There are many recipes for delicious roasted peppers, but the basic principles of cooking remain the same.
It is best to choose meaty varieties.
Both when serving and in jars, fried peppers for the winter look more beautiful if multi-colored pods are used.
Experienced housewives assure that it is necessary to fry the pepper whole, without peeling the seeds and removing the tails, in this case it turns out more tasty and aromatic.
Pan frying takes longer and requires more oil. It’s faster and healthier to bake the peppers in the oven until half cooked, and then fry them in a frying pan if the recipe requires it.
Pepper perfectly absorbs the aroma and taste of the marinade. Ideal additions to roasted peppers include garlic, vinegar and honey.
Roasted peppers for the winter
This juicy appetizer will appeal to lovers of dishes with a rich, bright aroma.
Ingredients
Meaty sweet pepper – 1.8 kg
Salt – 1 full teaspoon
Unscented corn oil – 50 ml
Garlic – 3 cloves
Vinegar 9% – 30 ml
Cooking method
Sort the peppers, cut out spoiled areas if necessary, and rinse thoroughly with running water. Allow to dry completely to avoid hot greasy splatters during frying. Lightly grease each pepper with vegetable oil and place them in a heated frying pan, cover with a lid. The peppers must be turned over as they fry.
After frying, the pepper should be placed in a deep container. The product will release a lot of juice, so the dishes should be large.
When the pepper has cooled slightly, it must be cleaned of the stalk, seeds and skin, stalk and seeds.
Peeled fried peppers are placed in a clean, dry jar; peeled garlic cloves should be placed on the bottom. Add salt, vinegar and oil to the jar. Sterilize the jar in boiling water and roll up.
Roasted peppers for the winter (dietary)
Thanks to its special preparation, roasted peppers prepared according to this recipe will take worthy place even on the menu of those who prefer healthy food and watches her figure. A minimal amount of oil is used.
Ingredients
Red and green bell peppers – 1 kg
Corn oil – 20 ml
Vinegar 9% – 30 ml
Cooking method
The peppers should be washed and placed on a towel to dry the pods. Then place the fruits on a dry baking sheet so that they fit tightly together and there is no free space left.
Lubricate each pepper on top with vegetable oil and place in the oven, preheated to 180 degrees for 15 minutes. They should not fry too much.
Remove the peppers from the oven, place in a large saucepan, cover and set aside for 10 minutes to release their juices. Then transfer to a flat plate, remove the peel and remove the seeds from the stalk.
Fry the peeled pods in a frying pan with a teaspoon of vegetable oil for 30 seconds on each side.
Immediately transfer the prepared peppers from the frying pan into a clean, sterilized jar. When it is full, add the vinegar and juice remaining in the pan and tighten the jar. Then wrap it in a blanket and wait until it cools completely.
Roasted peppers for the winter (in marinade)
An original appetizer in a garlic-sweet marinade looks impressive on a holiday table and perfectly complements the taste meat dishes and vegetable side dishes.
Ingredients
Small multi-colored sweet pepper pods – 10 pcs.
Garlic – 8-10 cloves
Sugar – 1 tbsp. spoon
Refined oil – 40 ml
Salt – 0.5 teaspoon
Vinegar 9% – 4 tbsp. spoons
Cooking method
Wash and dry the peppers on a kitchen towel. Place a thick-bottomed frying pan on the fire. Pour oil and lay out the pods. Fry them over low heat, turning them over so that the peppers are completely fried and evenly browned.
To prepare the marinade, you need to combine vinegar, crushed garlic, sugar and salt and mix the mixture thoroughly. Boil water in a separate container.
When the pepper is ready, it should be transferred to a pre-sterilized half-liter jar. You should take it from the pan with a fork, piercing it in several places. It is important to compact the pods well to fit the maximum amount into the jar.
When the jar is completely filled, pour the marinade over the roasted peppers. Roll up with a sterilized lid. Turn over and shake the jar. Set aside until completely cooled and put in a dark place. Roasted peppers for the winter according to this recipe are perfectly stored without boiling the marinade and sterilizing.
Roasted peppers for the winter (without marinade)
This dish will be a wonderful addition to a winter dinner. The recipe is simple and requires a minimum amount of time. There is no need to cook the marinade and sterilize the finished product.
Ingredients
Yellow bell pepper – 900 g
Sweet red pepper – 600 g
Dill – 1 large bunch
Coarse salt – 3 teaspoons
Vinegar 9% – 4 teaspoons
Garlic – 3 heads
Spring water – approx. 200 ml
Sugar – 6 teaspoons
Unscented vegetable oil – 6 tbsp. spoons
Cooking method
Before you start canning, you should prepare the jars and sterilize them.
The pepper should be washed and dried with a towel; there is no need to cut off the tails. Pour vegetable oil onto a baking sheet and place the peppers in it. Place the baking sheet in the oven, preheated to 200 degrees. After 20 minutes, turn the pods over and return to the oven for another 15 minutes.
Wash and dry the dill on a towel, then finely chop the greens. Peel and chop the garlic. Boil water, it is best to use clean spring water.
The finished pepper should be placed in a jar in layers, sprinkling each with dill and garlic. When the jar is filled to the top, add salt, vinegar and sugar. Pour in boiling water and immediately cover with a sterile lid. Turn over, cover with a blanket and let cool completely.
Roasted peppers for the winter (caramel)
Amazing recipe roasted caramelized peppers, preserved with aromatic herbs. This appetizer will ideally complement a juicy steak and fragrant roast.
Ingredients
Bell pepper – 800 g
Apple vinegar – 160ml
Brown sugar – 300 g
Dry rosemary – 1 teaspoon,
Salt – 1/3 tbsp. spoons
Allspice, lightly ground – 1.5 teaspoons
Bay leaf – 2-3 pieces,
Cooking method
Wash the pepper, remove the seeds and remove the tail. Cut lengthwise into 1-1.5 cm strips and place in a hot frying pan. Fry quickly over maximum heat, stirring constantly. Then reduce the heat, add sugar, vinegar, salt and spices. Boil the marinade and simmer the mixture for 30 minutes until the peppers caramelize, stirring the mixture occasionally. When the pepper is ready, transfer to a sterilized jar, tighten, cool completely and store in a cool place.
Roasted peppers with garlic
This dish is great both as a side dish for poultry and meat, and as an appetizer. Also, fried peppers can be an original addition to vegetable salads.
Ingredients
Ratunda – 1.5 kg
Vinegar 6% – 3 tbsp. spoons
Coarse salt – 1.5 tsp.
Corn oil – 120 ml.
Dry rosemary – 4 sprigs
Chopped garlic – 3 teaspoons
Dried thyme – 0.5 teaspoon
Cooking method
Wash the pepper, remove the stem and seeds, cut each pod lengthwise into quarters. Place the peppers on a baking sheet with oil, sprinkle with rosemary and thyme, salt, add peeled whole garlic cloves and drizzle with oil.
Place the baking sheet in an oven preheated to 180 degrees for 55-60 minutes. Place the hot fried peppers in a large container, pour in the vinegar and remaining oil and stir.
Peppers fried according to this recipe can be served immediately or canned for the winter. In this case, it should be placed in pre-sterilized jars, filled with oil and screwed. Approximately, 1.5 kg of pepper fits into a half-liter jar.
Roasted peppers with garlic (slices)
Peppers fried in slices with garlic are an ideal addition to sandwiches and vegetable salads.
Ingredients
Yellow bell pepper – 2 pcs.
Balsamic vinegar – 1 tbsp. spoon
Garlic – 5 large cloves
Hot red chili pepper – 2 pcs.
Extra virgin olive oil – 80 ml
Cooking method
Peppers should be washed, stems and seeds removed, cut lengthwise into halves. Then cut half the peppers into large pieces, about 3 cm wide. Peel the garlic and cut it into large slices.
Crack a cast iron skillet, add oil and sauté peppers and garlic over medium-high heat. The peppers fry very quickly and you need to constantly stir the mixture.
As soon as the pepper slices become soft, remove them from the heat, sprinkle with salt and pour over lemon juice or balsamic vinegar.
Roasted peppers with garlic (grilled)
This healthy, low-calorie side dish will especially appeal to lovers of grilled vegetables.
Ingredients
Sweet bell pepper – 5 pcs.
Garlic – 3 cloves
Basil leaves - a small handful
Refined oil – 3 tbsp. spoons
Freshly ground allspice – 0.5 teaspoon
Dried oregano – 0.5 teaspoon
Cooking method
Preheat the oven to 210 degrees. Wash the peppers, cut in half and remove the seeds.
Drizzle the pepper halves with oil and grate with chopped garlic. Season with salt, ground pepper and oregano.
Bake the peppers until soft and sprinkle with basil leaves before serving.
Roasted peppers with garlic and beef
This dish will be a luxurious snack for strong drinks; it also goes well with hearty porridges and tender mashed potatoes.
Ingredients
Green capsicum – 400 g
Beef tenderloin – 250 g
Cheese – 70 g
Chicken egg – 3 pcs
Soy sauce – 1.5 teaspoons
Flour – 50 g
Garlic – 4-5 cloves
Ground sesame – 3 g
Coarse salt – 1 teaspoon
Corn oil – 20 ml
Cooking method
If you come across peppers with rough, thick skin, before cooking they must be dipped in boiling, lightly salted water for 10 seconds and cooled slightly. If the skin is thin, it is enough to keep them in salted water at room temperature for 10 minutes.
Wash the pepper pods. Remove the tail and carefully remove the seeds. Cut the meat into small cubes and place under pressure to drain all the liquid. Then mix the meat with grated cheese, garlic, soy sauce and ground sesame. Add salt and set aside the mixture to marinate for 15-20 minutes.
Make slits in the peppers along the fibers and carefully insert the filling. Dust the cut with flour.
Beat and salt the eggs. Dip each pod with filling into an egg and place in a hot frying pan with oil. Cover and cook over moderate heat until the meat is cooked through, 2 minutes on each side.
Roasted bell pepper
Ingredients
Sweet fleshy peppers of different colors – 5 pcs.
Onions – 2 medium onions.
Refined oil – 30 ml
Freshly ground allspice – 1 teaspoon
Tomatoes – 6 pcs.
Cooking method
The whole peppers, washed and dried with a towel, are placed in a heated frying pan and fried in vegetable oil. Fry the peppers covered, turning occasionally so that the pods fry evenly.
The skin bursts during frying; after the pepper is completely cooked, it will need to be removed. After this, the pepper should be placed on a dish and salted.
While the pepper is cooling, you need to prepare the sauce. To do this, you need to peel the tomatoes and grind them in a manual meat grinder. Then peel and finely chop the onion. Fry the onion until golden brown, pour in the tomato mixture and simmer the sauce over low heat until thickened. After this, add salt and pepper.
Pour the hot sauce over the fried peppers and let the dish steep for 2-3 hours.
Roasted bell peppers with cream
Thanks to the cream, fried peppers acquire a delicate, refined taste and wonderful aroma.
Ingredients
Bulgarian sweet pepper – 6 pcs.
Heavy cream – 2 tbsp.
Unscented vegetable oil – 4 tbsp. spoons
Cooking method
Wash the peppers in running water and dry. There is no need to remove seeds and tails. Place whole peppers in a heated frying pan with oil. Add salt and fry on both sides until golden brown.
When the peppers are almost ready, put half a teaspoon of cream on each and fry for another 2 minutes with the lid closed. The heat should be high and the peppers should continue to roast rather than stew.
Before opening the lid, you need to turn off the heat and let the peppers cool slightly, otherwise you can get burned by the splashing juice. Serve roasted peppers in cream along with the tails; add chopped herbs before serving.
Roasted bell peppers in spicy marinade
Roasted peppers in a spicy marinade according to this recipe go well with baked potatoes and poultry.
Ingredients
Chili - half a medium pepper
Fleshy bell pepper – 3 pcs.
Sugar – 20 g
Corn oil – 50 ml
Garlic – 2 large cloves
Dill – 2-3 sprigs
Fruit vinegar – 4 tbsp. spoons
Coarse salt – 1 teaspoon
Cooking method
Rinse the bell pepper pods thoroughly, dry them and pierce them with a toothpick in several places. Heat a frying pan with a thick bottom, pour in vegetable oil and place pepper in it. Cover with a lid and fry over medium heat.
Then you need to prepare a spicy garlic sauce. To do this, you need to combine chopped garlic, sugar and salt in a container. Then grind them thoroughly using a pestle or spoon.
Wash the chili pepper, cut off half, remove the tail and finely chop along with the seeds. Add chopped chili, vinegar and finely chopped dill to the marinade, mix thoroughly and set aside for 10 minutes.
Place the finished bell pepper in a deep plate and immediately pour over the hot dressing, cover with a lid and leave to soak for at least an hour.
Roasted bell peppers with feta cheese
This amazing aromatic dish can be served hot, as a separate dish for breakfast or dinner, or as a cold appetizer, cut into portions.
Ingredients
Fleshy bell pepper – 4 pcs.
Breadcrumbs – 70 g
Unsalted cheese – 200 g
Garlic – 1 clove
Refined corn oil – 20 ml
Egg – 2 pcs.
Ground black pepper – 0.5 teaspoon
Tomatoes – 1 piece
Salt – 0.5 teaspoon
Wheat flour – 4 tbsp. l.
Fresh parsley - 3-4 sprigs
Cooking method
Wash the peppercorns, wipe with a towel and grease with vegetable oil to avoid the formation of scorch marks. Place on a baking sheet and bake at 210 degrees for 15 minutes.
Hard boil one egg, cool it and grate it on a fine grater. Also grate the cheese on a fine grater. Wash and finely chop the tomato and parsley. Mix with the egg and cheese mixture, add pepper, salt, and chopped garlic.
Remove the peppers from the oven, carefully remove the tails and seeds, remove the skin, being careful not to damage the flesh. Press the filling tightly into the peppers and flatten them slightly.
Beat the egg, dip each pepper in the egg, then in the flour, then back in the egg and roll in breadcrumbs.
Heat a frying pan with 2 tbsp. spoons of vegetable oil and fry the peppers over medium heat for 2 minutes on each side. Place on a paper towel to remove excess oil.
Roasted bell pepper with ginger
An unusual recipe for juicy roasted bell peppers with a spicy dressing.
Ingredients
Yellow and green bell pepper – 1.5 kg
Medium carrots – 1 pc.
Vegetable oil – 100 ml
Salty vegetable seasoning – 3 tsp.
Tomato paste – 80 g
Onions – 2 large onions
Ginger – 0.5 tsp.
Freshly brewed green tea without additives - 200 ml
Garlic – 4-5 cloves
Sugar – 1 teaspoon
Cooking method
Wash and dry the peppers, generously grease each pod with vegetable oil and place on a baking sheet. Place in the oven preheated to 200 degrees for 30-40 minutes. During this time, you will need to turn the peppers 2-3 times. Remove the finished roasted peppers from the oven and peel off their tails, skins and seeds. Transfer to a deep container.
Prepare the gravy. To do this, you need to peel and finely chop the onion, peel and chop the carrots on a coarse grater. Fry chopped onions and carrots in 4 tablespoons of oil, then add tomato paste, sugar, grated ginger root and seasoning. Pour hot, weak green tea and simmer for 3-5 minutes. Green tea gravy acquires new shades of taste and adds a refined aroma to the dish.
Pour hot gravy over the fried peppers and leave to soak for 2 hours.
The taste of fried peppers is better revealed with marinade. To make it soak faster, you need to pour the marinade over the pepper immediately after frying, while it is still hot, or use a hot marinade.
Most roasted pepper recipes call for the skins to be removed. There is a great way to make it easy to remove. After baking, you just need to put the hot peppers in a plastic bag for 5 minutes and tie it tightly, then take out the pods, make a cut and remove the skin literally in one layer.
If you need to close roasted peppers for the winter, you should first prepare the jars. Correctly calculating their number is not difficult. If the whole pepper is canned, a one and a half liter container will be needed for one kilogram. If the fried pepper is closed with slices, a kilogram of fresh vegetables after frying will fit into a 300-350 ml container.
Roasted peppers have a bright, rich, but balanced taste and a wonderful aroma. Even a novice housewife can prepare fried peppers and, at the same time, it can become a real “signature” dish. The marinade adds shades of taste and aroma to the dish, which can be easily changed according to your own preferences.
The dish is very tasty and quite easy to prepare.
The only “but” is the splashes that fly throughout the kitchen when frying peppers in vegetable oil and burn your hands. Despite this, I highly recommend trying this delicious pepper, and I’ll tell you how to fry it without any problems.
You will need:
green bell pepper
vegetable oil for frying
garlic
salt
Wash the pepper and thoroughly dry any drops of water with a towel - this will save you from hot splashes when the pepper is first immersed in oil.
Pour vegetable oil into the frying pan so that it covers the entire bottom, heat it and add the pepper. Cover immediately. For maximum safety, make sure that the lid matches the diameter of the pan and fits tightly to it. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it tends to jump out into any, even the smallest, crack.
Grill the peppers for approximately 2-3 minutes on each side. Before turning the peppers to the other side, remove the pan from the heat, wait for the storm to subside under the lid, quickly remove the lid, being careful not to allow any water from getting into the pan, set it aside and use two forks to turn all the peppers over to the other side. Also be careful with forks - do not make punctures in the peppers, the fewer cracks in the peppers, the more juice they will retain, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - I myself have been burned several times.
After turning the peppers over, first cover them with a lid and then put them on the fire.
Your task is to brown the pepper on all sides. The larger the area of pepper that is fried, the easier the thin film will be removed from it.
Place the fried peppers in a bowl and cover with a plate, let the peppers cool.
Remove the film from the cooled pepper and be sure to save all the juice that flows out.
This juice is infused with the flavor of the peppers and with a little addition will turn into a wonderful sauce.
Squeeze the garlic into the juice and add salt. If you like it spicy, add ground pepper. I added olive oil infused with red hot pepper. You can add acids: balsamic vinegar or lemon juice. Everything tastes - try it.
Place all the peeled peppers in a bowl with the sauce - also salt them.
If you did everything correctly, you will get quite a lot of sauce and it will cover almost the entire pepper.
Roasted bell peppers can be eaten immediately, but it is better if they sit for a while and soak in the sauce. This pepper keeps well in the refrigerator and is very tasty when served cold. They eat it by holding the tail with their hands and dipping it in the sauce.
Bon appetit!
