Roasted peppers: what a yummy !? Introducing proven and new recipes of roasted peppers

Roasted peppers: what a yummy !? Introducing proven and new recipes of roasted peppers

Roasted peppers are very good as a savory, aromatic snack for meat dishes. Also, it is perfectly stored in a preserved form, saturated with the aromas of spices added to the marinade. Cooking delicious roasted peppers is easy and does not take much time.

General principles of cooking fried pepper

There are many recipes for tasty roasted peppers, but the basic principles of cooking are unchanged.

• It is best to choose fleshy varieties.

• Both when serving and in jars, roasted peppers look more beautiful for the winter if multicolored pods are used.

• Experienced housewives assure that it is absolutely necessary to fry the whole pepper, not cleaning the seeds and removing the tails, in which case it turns out to be more tasty and fragrant.

• Frying in the pan takes longer and is done with a lot of oil. Faster and healthier bake peppers in the oven until half cooked, and then fry in a pan, if required by the recipe.

• Pepper perfectly absorbs the aroma and taste of the marinade. Ideal additions to roasted peppers are garlic, vinegar and honey.

Roasted peppers for the winter

Juicy snack will appeal to lovers of dishes with a rich bright aroma.

Ingredients

• Meaty sweet pepper - 1.8 kg

• Salt - 1 full teaspoon

• Corn oil without fragrances - 50 ml

• Garlic - 3 slices

• Vinegar 9% - 30 ml

Method of preparation

Sort out the peppers, if necessary, cut out the spoiled places, rinse thoroughly with running water. Allow to dry completely so that there is no hot greasy spray during the frying process. Slightly grease each pepper with vegetable oil and put them on a preheated pan, cover with a lid. As the roasting peppers must be turned.

After roasting, pepper should be put in a deep container. The product will produce a lot of juice, so the dishes should be large.

When the pepper has cooled slightly, it must be cleaned of the stem, seed and peel, stem and seed.

Peeled roasted peppers laid out in a clean, dry jar, at the bottom you need to put peeled chives. 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 the special cooking, roasted peppers made according to this recipe will occupy a worthy place even in the menu of those who prefer healthy food and keep an eye on their figure. Minimum amount of oil is used.

Ingredients

• Red and green sweet pepper - 1 kg

• Corn oil - 20 ml

• Vinegar 9% - 30 ml

Method of preparation

Pepper should be washed and put on a towel so that the pods dry out. Then put the fruit on a dry baking sheet so that they are tightly adjacent to each other and there is no free space left.

Smear each pepper on top of vegetable oil and send in the oven, preheated to 180 degrees for 15 minutes. They should not be fried too much.

Take the peppers out of the oven, put in a large saucepan, cover and set aside for 10 minutes to let the juice. Then put it on a flat plate, remove the peel and remove the seeds of the stem.

Fry the pods in a frying pan with a teaspoon of vegetable oil for 30 seconds on each side.

From the pan ready to shift the pepper immediately in a clean sterilized jar. When it is full, add vinegar and juice remaining in the pan and spin the jar. Then wrap her with a blanket and wait for complete cooling.

Roasted peppers for the winter (marinated)

An original snack in a sweet-garlic marinade looks spectacular on a festive table and perfectly complements the taste of meat dishes and vegetable side dishes.

Ingredients

• Small multicolored sweet pepper pods - 10 pcs

• Garlic - 8-10 cloves

• Sugar - 1 tbsp. spoon

• Refined oil - 40 ml

• Salt - 0.5 tsp

• Vinegar 9% - 4 tbsp. spoons

Method of preparation

Wash and dry peppers on a kitchen towel. Put on a frying pan with a thick bottom. Pour the oil and put the pods. Fry them on low heat, turning them over so that the pepper is completely roasted and becomes even rosy.

To prepare the marinade, 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. Take it from the pan with a fork, piercing in several places. It is important to tamp the pods well to put the maximum amount in the jar.

When the jar is completely filled, pour the marinade over the roasted peppers. Roll up the sterilized lid. Turn and shake the jar. Set aside until cool and remove to a dark place. Roasted peppers for the winter in this recipe is perfectly stored without boiling the marinade and sterilization.

Roasted peppers for the winter (without marinade)

This dish will be a wonderful complement to a winter dinner. The recipe is simple and requires a minimum amount of time. 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 tsp.

• Vinegar 9% - 4 tsp.

• Garlic - 3 heads

• Spring water - approx. 200 ml

• Sugar - 6 tsp.

• Odorless vegetable oil - 6 tbsp. spoons

Method of preparation

Before starting conservation, banks should be prepared and sterilized.

Pepper should be washed and towel wiped each pod, tails do not need to be cut. Pour vegetable oil on a baking sheet and place peppers in it. Put the pan in the oven, heated 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 the herbs should be chopped. Peel and chop the garlic. Boil the water, it is best to use a clean spring.

Ready pepper must be put in a jar in layers, sprinkling each with dill and garlic. When the jar is full, add salt, vinegar and sugar. Pour in boiling water and immediately roll up the sterile cap. Turn it over, wrap it in a blanket and let it cool completely.

Roasted peppers for the winter (caramel)

An amazing recipe for fried caramelized pepper, canned with aromatic herbs. This appetizer perfectly complements the juicy steak and fragrant roast. Ingredients

• Bulgarian pepper - 800 g

• Apple vinegar - 160ml

• Brown sugar - 300 g

• Rosemary dry - 1 tsp,

• Salt - 1/3 Art. spoons

• Allspice Peppermint - 1.5 tsp

• Bay leaf - 2-3pcs,

Method of preparation

Pepper wash, remove the seeds and remove the tail. Cut lengthwise into strips n1-1.5 cm and put in a hot frying pan. Quickly fry at maximum heat, stirring constantly. Then reduce heat, add sugar, vinegar, salt and spices. Boil the marinade and boil the mixture for 30 minutes until pepper is caramelized, stirring the mixture periodically. When the pepper is ready, put it in a sterilized jar, spin it, cool it completely and put it away in a cool place.

Roasted peppers with garlic

This dish is great as a side dish for poultry and meat, and as a snack. Also, roasted 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 tsp

• Dried thyme - 0.5 tsp

Method of preparation

Wash the pepper, remove the stem and seeds, cut each pod along into quarters. Put the pepper on a baking sheet with butter, sprinkle with rosemary and thyme, salt, add the peeled whole chives and drizzle with butter.

Place the pan in the oven, heated to 180 degrees, for 55-60 minutes. Put the hot roasted peppers into a large container, pour in the vinegar and the remaining oil and mix.

Peppers roasted according to this recipe can be served immediately or canned for the winter. In this case, it should be decomposed into pre-sterilized jars, add oil and tighten. Approximately, 1.5 kg of pepper is placed in a half-liter jar.

Roasted peppers with garlic (cloves)

Garlic-roasted peppers are the perfect complement to sandwiches and vegetable salads.

Ingredients

• Yellow sweet pepper - 2 pcs.

• Balsamic vinegar - 1 tbsp. spoon

• Garlic - 5 large cloves • Hot red chili peppers - 2 pcs.

• salt

• Extra virgin olive oil - 80 ml

Method of preparation

Peppers should be washed, remove the stem and seeds, cut in half lengthwise. Then cut the halves of the peppers into large pieces, about 3 cm wide. Peel the garlic in large pieces.

Split cast iron skillet, add butter and fry peppers and garlic over moderately high heat. Roasted peppers very quickly and you must constantly stir the mixture.

As soon as the pepper slices are soft, remove them from the heat, sprinkle with salt and sprinkle with lemon juice or balsamic vinegar.

Roasted peppers with garlic (grill)

This useful non-calorie side dish will especially appeal to grilled vegetable lovers.

Ingredients

• Bulgarian sweet pepper - 5 pcs

• Garlic - 3 teeth

• salt

• Basil leaves - a small handful

• Refined oil - 3 tbsp. spoons

• Freshly ground allspice - 0.5 tsp

• Dried oregano - 0.5 tsp

Method of preparation

Preheat oven to 210 degrees. Wash the peppers, cut them in half and remove the seeds.

Sprinkle the halves of the peppers with the butter and rub in the chopped garlic. Trout with salt, pepper and oregano.

Bake the peppers to softness, sprinkle with basil leaves before serving.

Roasted peppers with garlic and beef

This dish will be a luxurious snack for strong drinks, also perfectly combined with hearty porridges and delicate mashed potatoes.

Ingredients

• Green capsicum - 400 g

• Beef tenderloin - 250 g

• Cheese - 70 g

• Egg - 3 pieces

• Soy sauce - 1.5 tsp

• Flour - 50 g

• Garlic - 4-5 teeth

• Ground sesame - 3 g

• Coarse salt - 1 teaspoon

• Corn oil - 20 ml

Method of preparation

In the event that peppers with coarse thick skin are caught, they must be dipped in boiling slightly salted water and cooled slightly for 10 seconds before cooking. If the skin is thin, it is enough to hold them in salted water at room temperature for 10 minutes.

Pepper pods wash. Remove the tail and gently pull out the seeds. Cut the meat into small cubes and put under the yoke, so that the glass all the liquid. Then mix the meat with grated cheese, garlic, soy sauce and ground sesame seeds. Salt and set aside to marinate for 15-20 minutes. Make cuts in the gloves along the fibers and carefully insert the filling. Dust the incision with flour.

Beat and salt the eggs. Each pod with stuffing dip in the egg and put on a hot pan with butter. Cover and fry over moderate heat until the meat is ready, each side for 2 minutes.

Fried Bulgarian Peppers

Ingredients

• Sweet meaty peppers of different colors - 5 pcs.

• Onion - 2 medium onions.

• Refined oil - 30 ml

• Freshly ground allspice - 1 tsp

• Tomatoes - 6 pcs.

• salt

Method of preparation

Washed and towel-dried peppercorns are completely placed in a pre-heated pan and fried in vegetable oil. Fry the pepper should be under the lid, occasionally turning over so that the pods roast evenly.

Peel during frying bursts, after the pepper is fully prepared, it will need to be removed. After that, the pepper should be put on the dish and salt.

While the pepper is cooling, you must prepare the sauce. To do this, remove the skin from the tomatoes and grind them in a manual meat grinder. Then peel and finely chop the onion. Fry the onions until golden brown, pour in the tomato mass and boil the sauce over low heat until thick. After that add salt and pepper.

Pour the fried pepper with hot sauce and let the dish stand for 2-3 hours.

Fried Bulgarian pepper with cream

Thanks to the cream, roasted peppers acquire a delicate refined taste and wondrous aroma.

Ingredients

• Bulgarian sweet pepper - 6 pcs.

• Cream fat - 2 tbsp.

• Odorless vegetable oil - 4 tbsp. spoons

• salt

Method of preparation

Wash peppers in running water and dry. Seeds and tails must not be removed. Place whole peppers in preheated pan with butter. Salt and fry on both sides until golden brown appears.

When the peppers are almost ready, put half a teaspoon of cream on each and fry for another 2 minutes under the lid closed. The fire must be strong, the peppers must continue to be roasted, not stewed.

Before you open the lid, you need to turn off the heat and allow the peppermines to cool down a bit, otherwise you can burn yourself with the splashing juice. Roasted pepper is served in cream along with tails, add chopped greens before serving.

Fried Bulgarian pepper in spicy marinade

Roasted peppers in spicy marinade in this recipe go well with baked potatoes and poultry.

Ingredients

• Chile - half the average percina

• Meaty Bulgarian pepper -3 pcs.

• Sugar - 20 g

• Corn oil - 50 ml

• Garlic - 2 large slices

• Dill - 2-3 sprigs

• Fruit vinegar - 4 tbsp. spoons

• Coarse salt - 1 tsp

Method of preparation

Paprika pods thoroughly wash, dry and puncture a toothpick in several places. Heat a frying pan with a thick bottom, pour in vegetable oil and put pepper into it. Close the lid and fry over medium heat.

Then you need to cook a sharp garlic fill. To do this, combine the crushed garlic, sugar and salt in a container. Then carefully grind them with a pestle or spoon.

Wash the chili peppers, cut off half, remove the tail and finely chop together with the seeds. Add chopped chili, vinegar and finely chopped dill in the marinade, mix well and set aside for 10 minutes.

Put the finished Bulgarian pepper in a deep dish and immediately sprinkle with a sharp dressing, cover with a lid and leave to soak for at least an hour.

Fried Bulgarian pepper with cheese

An amazing aromatic dish can be served hot, as a separate dish for breakfast or dinner, or as a cold snack, cut into portions.

Ingredients

• Meaty Bulgarian pepper - 4 pcs.

• Breadcrumbs - 70 g

• Unsalted sheep cheese - 200 g

• Garlic - 1 tooth

• Refined corn oil - 20 ml

• Egg - 2 pcs.

• Ground black pepper - 0.5 tsp

• Tomatoes - 1 pc

• Salt - 0.5 tsp.

• Wheat flour - 4 tbsp. l

• Fresh parsley - 3-4 sprigs

Method of preparation

Wash the peppers, wipe with a towel and smear with vegetable oil to avoid the formation of tanning. Put on a baking sheet and bake at 210 degrees for 15 minutes.

Boil one egg hard-boiled, cool it and grate on a fine grater. Also grate cheese on a fine grater. Wash and chop the tomato and parsley. Mix with the egg-cheese mixture, add salt and pepper, and chopped garlic. Remove the peppers from the oven, carefully remove the tails and seeds, remove the skin, trying not to damage the flesh. Tamp the stuffing in the peppers tightly and flatten them slightly.

Beat the egg, dip each pepper in the egg, then in the flour, then again in the egg and roll in breadcrumbs.

Preheat pan with 2 tbsp. spoons of vegetable oil and fry the peppers on medium heat for 2 minutes on each side. Put on a paper towel to remove excess oil.

Fried ginger pepper

An unusual recipe for juicy roasted bell peppers with a spicy fill.

Ingredients

• Bulgarian yellow and green pepper - 1.5 kg

• Average carrot - 1 pc

• Vegetable oil - 100 ml

• Salty vegetable seasoning - 3 tsp.

• Tomato paste - 80 g

• Onion - 2 large onions

• Ginger - 0.5 tsp.

• Freshly brewed green tea without additives - 200 ml

• Garlic - 4-5 teeth

• Sugar - 1 tsp

Method of preparation

Wash and dry the peppers, generously lubricate each pod with vegetable and put on a baking sheet. Put in the oven, preheated to 200 degrees for 30-40 minutes. During this time, you will need to turn the peppercorns 2-3 times. Pull out their oven ready roasted peppers and clean its tails, skins and seeds. Transfer to deep container.

Cook gravy. To do this, peel and finely chop the onion, peel and chop the carrots on a coarse grater. Fry the sliced ​​onions with carrots in 4 tablespoons of butter, then add tomato paste, sugar, grated ginger root and seasoning. Pour hot, weak, weak green tea and stew for 3-5 minutes. The gravy on green tea acquires new flavors and gives an exquisite flavor to the dish.

Pour the fried pepper with hot sauce and leave to soak for 2 hours.

Roasted Peppers - Tricks and Tips

• The taste of roasted peppers is better revealed with marinade. In order to soak it faster, you need to pour pepper with marinade immediately after frying, while it is still hot or use hot marinade.

• In most recipes, roasted peppers must be peeled. There is a wonderful way to make it easy to shoot. It is necessary only after baking to put the hot peppers in a plastic bag for 5 minutes and tie it tightly, then remove the pods, make an incision and remove the skin in literally one layer. • If you want to close roasted peppers for the winter, you must first prepare the jars. Correctly calculate their number is easy. If the pepper is preserved whole, one kilogram will need one and a half liter capacity. If roasted peppers are covered with slices, a kilogram of fresh vegetables after roasting will fit in a container of 300-350 ml.

Roasted peppers have a bright, rich, but balanced taste and a wonderful aroma. Even the beginning hostess can cook fried pepper and, at the same time, it can become a real “specialty” dish. Shades of taste and aroma of the dish adds marinade, which can be easily changed by following your own preferences.

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