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What to do with pepper. How to make bell peppers a hit on the winter table. Bell peppers stuffed with cabbage for the winter - video recipe

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

If you are not a fan of lengthy culinary processes, you can do it simpler: cut off a slice of sweet pepper and crunch it to your advantage and for your pleasure - pepper is very tasty even in its raw form. But we are pursuing other goals, namely: learning to cook incredibly tasty dishes from sweet peppers. And first, let's find out who pepper loves?

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

Culinarily, pepper is not difficult to handle. Before processing, you need to remove the stalk and seeds. To do this, the base of the stalk is carefully trimmed and pulled out along with the seed part. The peppers are then rinsed to remove any remaining seeds and dust. To prepare hot dishes, take large, slightly unripe fruits of light green, dark green or yellowish color, and for salads, take ripe fruits of bright yellow and red color. If you are going to stuff peppers, it is better to first pour hot water over the pepper (without seeds) and boil for 1 minute. That's all the wisdom.

COOK TOGETHER

Pepper stuffed with vegetables

INGREDIENTS

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

COOKING METHOD

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

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

Fill the peppers with the filling, place them in one row in a shallow dish, pour in tomato sauce, add crushed garlic, a pinch of nutmeg and simmer until tender.

Serve the finished peppers along with the sauce in which they were stewed.

Pickled sweet peppers

INGREDIENTS

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

COOKING METHOD

Wash the peppers, remove the stems and seeds. After cleaning, immerse in cold water for 30 minutes, and then either cut the pepper into longitudinal strips 3-3.5 cm wide, or leave the fruits whole.

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

Place herbs and spices at the bottom of prepared 0.5-1 liter jars, put pepper on top and pour boiling marinade over them.

Place the jars in a pan of boiling water and sterilize half-liter jars for 12-15 minutes, liter jars for 18 minutes.
After sterilization is completed, seal the jars and cool.

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

Sweet pepper in tomato

INGREDIENTS

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

COOKING METHOD

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

Peel the tomatoes, chop finely and fry along with chopped onion. Add crushed garlic, finely chopped herbs and salt.

Place the finished pepper on a plate, pour hot tomato sauce over it and let it sit for a while. Serve the appetizer chilled.

Sweet pepper salad

INGREDIENTS

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

COOKING METHOD

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

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

Cover the jars with sterile lids and roll them up.

Baked peppers with egg

INGREDIENTS

Egg - 1 pc.
Dutch cheese - 30 g
Red bell pepper - 60 g
Yellow bell pepper - 60 g
Tomatoes - 70 g
Onion - 50 g
Basil - to taste
Black pepper - to taste
Salt - to taste
Vegetable oil - to taste

COOKING METHOD

We clean the peppers from seeds, wash them, dry them and cut them into strips. Cut the onion into strips and the tomatoes into half rings.

Heat vegetable oil in a frying pan. Place onion in oil and fry until transparent. Then add the pepper, lightly fry and add the tomatoes.

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

Place the dish in the preheated oven for 5 minutes. When the cheese has melted, break the egg on top of it and place it back in the oven.

The dish is ready when the whites have curled.

Sweet pepper sauce

INGREDIENTS

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

COOKING METHOD

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

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

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

Sweet pepper vinaigrette with potatoes

INGREDIENTS

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

COOKING METHOD

Cut the peeled boiled potatoes and hard-boiled egg into thin slices and place in a bowl. Add chopped canned peppers, salt the salad, and then mix.

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

Salad ready.

Decorate the vinaigrette with egg slices and finely chopped herbs.

Pepper stuffed with meat

INGREDIENTS

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

COOKING METHOD

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

Separate the peppers from each other with tomato slices. Pour the contents of the pan with a glass of warm water or broth.

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

INGREDIENTS

Tomatoes - 3 kg
Sweet pepper - 2 kg
Onions - 1 kg
Sugar - 150 g
Garlic - 1 pc.
Vinegar - 1 tbsp.
Bay leaf - 3 pcs.
Cloves - 1 pc.
Sweet peas - 1 pc.
Ground black pepper - 0.5 tsp.
Salt - 3 tbsp.

COOKING METHOD

Wash the tomatoes and cut into medium-sized slices. Heat the frying pan, pour vegetable oil onto it, wait until it warms up, and then lay out the tomatoes and simmer them until the juice releases abundantly.

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

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

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

Adjika spicy

INGREDIENTS

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

COOKING METHOD

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

Let the adjika brew for a bit.

Pour the finished adjika into a gravy boat and serve.

Every housewife at the end of summer and beginning of autumn is going to make pepper preparations for the winter. After all, canned bell peppers are incredibly tasty and incredibly healthy!

Pepper preparations for the winter can be very varied, such as the popular lecho, pepper caviar, various salads, peppers with honey, peppers stuffed with vegetables.

In general, pepper is a universal vegetable, and bell pepper for the winter can be prepared in a wide variety of ways, depending on your taste preferences.

I bring to your attention proven recipes for pepper preparations from the notebook of my mother and grandmother. I learned some ways to prepare bell peppers for the winter from my friends and former work colleagues. If you have your favorite and proven pepper preparations for the winter, write in the comments, or in the Home Restaurant group on the social network VKontakte and Odnoklassniki!

Velvet lecho without vinegar and oil

If you like simple and hassle-free recipes, then my recipe for lecho without vinegar will certainly please you. We will prepare lecho without vinegar and oil, which makes this preservation simply irreplaceable if you are on a diet. In addition, lecho without vinegar can be safely given to children, provided that all storage recommendations given in the recipe are followed. See recipe with photo

Pepper adjika with tomato juice and Krasnodar sauce

I would like to introduce you to my discovery last year - a very tasty adjika with the addition of Krasnodar sauce. The result is a universal thick adjika sauce that goes with pasta, buckwheat, meat, and I also used it as a sauce for pizza and a sauce for lasagna. And if you add barbecue spices, you get a delicious grill sauce that you don’t need to prepare specially, just open the jar and that’s it. Recipe with photo.

Baked peppers for the winter “for gourmets”

Today I want to tell you how to prepare baked peppers in your own juice for the winter for further use in salads and appetizers. Baked peppers for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only the juice from the peppers), and all this with the addition of olive oil. In terms of salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo.

Bell pepper for the winter in Armenian style

A friend shared this recipe with me: she knows that I love delicious preserves, and if it’s also easy to make, even more so. The Armenian recipe for bell peppers for the winter is just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get an excellent winter snack: moderately spicy, appetizing, aromatic and tasty. See recipe with photo

Serbian sauce Ajvar

Ajvar is a sauce made from baked peppers and eggplants, with the addition of garlic, hot peppers and spices. You can cook it just like that, or you can preserve it. This is what I want to tell you about making this sauce today. As a rule, peppers and eggplants are made into lecho, sauté and the like for the winter. But the sauce made from these vegetables also deserves your attention. Recipe with photo.

Bell pepper caviar

Caviar from bell peppers, pre-baked in the oven, turns out incredibly tasty and aromatic. I make this preserve every year, it always runs out faster than the rest. The specified amount of products makes 3 half-liter jars, so feel free to increase the portion several times. Look at the recipe with photos.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See recipe with photo

Peppers stuffed with cabbage for the winter

I wrote how to cook peppers stuffed with cabbage for the winter.

Appetizer of bell pepper for the winter with pear

In this appetizer, peppers are closed for the winter... with a pear. Yes, yes, that’s right, with a pear. There are other ingredients - onions and cabbage: as you understand, they also play an important role when it comes to the flavor composition. But what struck me most was the marinade. Into the usual orderly row of its components (garlic, vinegar, vegetable oil, salt, sugar) burst...Who did you think? Cinnamon! Interesting? Recipe with photo.

Bulgarian lecho: a conservation classic!

You can see how to prepare real Bulgarian lecho.

Pepper salad for the winter “To the bull’s eye!”

Do you like unusual and tasty pepper preparations for the winter? Pay attention to this salad! You can look at the recipe for pepper salad for the winter “To the bull’s eye!”

Bell pepper lecho for the winter “You’ll lick your fingers”

Pepper lecho “You'll lick your fingers” - a delicious and very aromatic preserve, like sunshine in a jar. In our family, we simply adore lecho and eat it with tomato sauce, it’s very tasty. Therefore, we usually make lecho for the winter using this recipe in large batches so that it lasts for the whole winter. See recipe with photo.

You can prepare many delicious, aromatic dishes from bell peppers. This vegetable is self-sufficient and will be good stewed in its own juice, even without other ingredients. Or you can add pepper to it, make an incredibly tender spaghetti paste from it, and bake it in a slow cooker. The most delicious pepper dishes are made 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 tbsp;
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, the taste of the finished dish will be richer. As a rule, beef or pork tastes best in borscht.

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

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

Separately, fry the beets for 5 minutes. When it “seizes,” pour water into it to lightly cover the bottom of the pan, and simmer under the lid for about a quarter of an hour. To prevent the beets from losing their rich red hue, add a little citric acid to them at this stage of cooking.

Bring the broth to a boil again, put pieces of meat, chopped white cabbage, bell pepper and potato slices into the pan. When the water boils, add 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 and pepper to taste.

The dish will turn out even more tender if you choose meat that is not very fatty. Cut it into small cubes. Finely chop the onion, sauté in vegetable oil until golden brown, add pork to it. Stir the meat occasionally to brown on each side. After about 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 place in a frying pan. At the same stage, salt the dish, add black pepper and adjika to it. Cook the goulash for another half hour. Check the readiness of the vegetables - they should soften and turn into mush. If this does not happen, simmer the food for another 5-7 minutes.

Bell 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 tbsp;
rice - 0.5 multi-cups;
greenery;
salt and pepper to taste.

It is best to choose round rice for stuffed peppers. Place it in a container of ice water so that it absorbs moisture and swells a little while preparing the remaining ingredients.

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

Remove seeds from each pepper, being careful not to damage the outer walls. Place chopped herbs, half the fried vegetables and moistened rice into the minced meat. Add salt, add black pepper and mix all ingredients. Spread the resulting mass into the peppers.

There are now half of the onions and carrots left in the bowl. Place the paste 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 “stew” mode for one and a half hours. Serve with sour cream and herbs.

Roasted bell pepper

Ingredients:

bell pepper - 8 pcs.;
vegetable oil;
garlic - 3 cloves;
salt and 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 caution, as peppers tend to splatter oil over long distances when frying in a frying pan. To avoid this as much as possible, dry the vegetables thoroughly before dipping them into the oil.

You will need a lot of vegetable oil, it should completely fill the bottom of the pan. There is no need to cut the green pepper; dip it whole into the oil. Fry the vegetables on each side for about 3 minutes, and when turning them over, try not to pierce them with a fork. The dish must be cooked covered.

When the peppers are fried, place them in a glass plate and cool at room temperature. Remove the skins from cold vegetables. Pour the juice that will be released into a separate container. Add chopped garlic, salt and black pepper to it. You also have a delicious sauce in front of you, to which you can add citric acid if desired.

Sprinkle the fried peppers with salt and dip into the sauce. After a few hours, when the vegetables have absorbed some 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 and pepper to taste.

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

Place the mushrooms in the frying pan and turn the heat on the stove to maximum. When the mushrooms release water, squeeze lemon juice onto the vegetables, mix all ingredients and fry over high heat until the mushrooms are ready.

Add finely chopped garlic and herbs to the finished dish. The resulting spicy appetizer will be good both hot and cold. But it’s 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 tbsp;
greenery;
salt and pepper to taste.

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

Cut the onions into rings, the peppers into strips, chop the tomatoes into cubes, having first removed the film from them. Sauté the onion in vegetable oil, then add the peppers to it and fry for another 5 minutes. Add tomatoes and finely chopped garlic, salt and pepper.

Lastly, add the fillet pieces to the frying pan and simmer all together under the lid for about 10 minutes. Place chopped herbs into the finished dish and let it brew for at least half an hour.

Bell pepper in soy sauce

Ingredients:

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

Remove the seeds and core from the peppers, divide them lengthwise into 2 parts and place in the oven for 20 minutes until slightly darkened. 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 pepper (or use dried), any vegetable oil and sesame oil. You can use only one oil if you don’t have a second one or don’t really like it. The marinade is ready.

Place the peppers in a glass container, pour in the sauce, sprinkle with sesame seeds and place covered in the refrigerator 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 housewife can prepare such a simple recipe with sweet bell peppers. You can change, add or remove ingredients according to your taste preferences.

Make a circle from the dough. Although homemade pizza can be of any shape - for example, rectangular in the shape of your baking sheet. Place the filling on top in layers: finely chopped sausage, onion half rings, pepper rings, tomato circles, grated cheese. For greater juiciness, the base can be coated with tomato paste or mayonnaise. Bake the 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 tbsp;
butter - 50 g;
dried basil;
salt and pepper to taste.

This pasta recipe is designed for 300g spaghetti.

Fry the chopped onion and garlic in vegetable oil at the same time. When the vegetables acquire a golden color, add diced peppers, salt, ground black pepper, tomato paste, and a little basil. Fill the dish with a small amount of water, cover with a lid 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 center and seeds, bake in the oven for 20 minutes until they darken. After this, place the vegetables in an airtight container or use a sealed plastic bag. When the peppers “suffocate” a little under the sealed lid, remove the film from them.

Grind the hard cheese on the finest 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 into a roll. Place the finished rolls on lettuce or Chinese cabbage sheets, sprinkle with finely chopped herbs on top.

Any bell pepper dishes, prepared for future use or for a home-cooked lunch, will definitely diversify the family menu. Vegetable treats can be filled with meat ingredients or grains, creating a complete main course, soup or light snack.

What to cook from bell peppers?

Recipes for bell peppers, as a rule, are not complicated. The vegetable will add special taste and piquancy to almost any dish or snack.

By adding fresh pepper to the salad, you can diversify the taste and fill the composition of the snack with vitamins, and by choosing vegetables of different colors, you can make the treat even more beautiful.
Do not neglect adding pepper to a vegetable stew or roast; ratunda or paprika will make the dish incredibly tasty.
Meat dishes, for example, roast, goulash or other sauce, not only acquire a special taste, but the pieces also become very soft and tender.
A simple summer dish is stuffed peppers; it is filled not only with minced meat and rice, but also with other cereals, vegetable mixtures or cheese.

A salad with chicken and bell pepper will decorate a festive table if you fill it with colorful vegetables. This multi-component dish can replace a full-fledged side dish and will be an excellent addition to the main meal. Those who are partial to unusual combinations will really like this salad.

Ingredients:

fillet – 400 g;
paprika – 2 pcs.;
smoked balyk – 200 g;
walnuts – 1 g;
raisins – 100 g;
salted champignons – 200 g;
mayonnaise for dressing.

Preparation

Cut the fillet into cubes and fry in oil.
Cut paprika, mushrooms, balyk.
Mix the chilled meat with the remaining ingredients, add nuts and raisins.
Season with mayonnaise and serve after 15 minutes.

Stew of eggplant, bell pepper, tomato

Simple sweet pepper recipes become extraordinary with the addition of this vegetable. To prevent the stew from turning out boring, use a large number of vegetables that combine well and fill the composition with dry herbs. Fasting people and those who do not consume food of animal origin will enjoy the treat.

Ingredients:

roundunda – 2 pcs.;
eggplants – 2 pcs.;
tomatoes – 6 pcs.;
carrots and onions – 1 pc.;
garlic – 4 cloves;
hot pepper – 1 pc.;
ground coriander – ½ tsp;
hops-suneli, oregano - 1 tsp each;
salt, pepper, fresh herbs;
oil for frying.

Preparation

Fry the eggplants, cut into cubes, and transfer them to the roasting pan.
Next, sauté the onions, add carrots and ratunda.
Pour into a container on top of the eggplants.
Salt, pepper, season with dry herbs.
Tomatoes, chopped garlic and hot peppers are placed on top.
Stew such dishes from sweet peppers and other vegetables on the stove for 20 minutes or in the oven for 40 minutes.
Season with herbs and serve after 10 minutes.

Any preparation can be made completely hassle-free. The most delicious goulash is prepared quickly and without difficulty. You can create it on the stove, in the oven, or in a slow cooker; the process of making the treat is not fundamentally different.

Ingredients:

pork – 600 g;
sweet pepper – 3 pcs.;
hot pepper – 1 pod;
salt, mixture of ground peppers;
dried paprika – 1 tsp;
soy sauce – 2 tbsp. l.;
sesame seeds for serving;
oil for frying.

Preparation

Cut the meat into strips, salt, season with a mixture of peppers, paprika and soy sauce. Leave to marinate for 15 minutes.
Fry the meat, add chopped hot pepper.
Cut the sweet pepper into strips, add to the saucepan, fry for 5 minutes.
Pour in ½ tbsp. water, cover with a lid, simmer the pork with bell pepper for 10 minutes.
Toast sesame seeds in a dry frying pan for 1 minute.
These dishes of meat and bell pepper are served while still hot, sprinkled with sesame seeds.

A classic summer dish using fresh vegetables -. To make the treat tastier, add sauteed onions and carrots to the filling, this will make the minced meat juicier and simmer it more efficiently in the oven; peppers prepared in this way will be much tastier.

Ingredients:

sweet pepper – 8-10 pcs.;
minced pork and beef – 500 g;
rice cooked until half cooked – 2/3 cup;
salt, pepper, oregano;
tomatoes – 3 pcs.;
tomato juice – ½ cup;
water – 1 tbsp.;
onions and carrots - 2 pcs.

Preparation

Remove seeds from peppers.
Sauté 1 onion and carrot, add to minced meat, add rice, season with salt, pepper, oregano, stir.
Fill the peppers with the mixture and distribute in a heatproof bowl.
Saute the second onion in a frying pan, add carrots and tomatoes.
Add fruit drink and water, simmer for 5 minutes.
Pour the gravy over the peppers, transfer the dish to the oven, and cover with a lid.
These bell pepper dishes are simmered for 40 minutes at 190 degrees.

With bell peppers and tomatoes - gazpacho. It’s not difficult to prepare; it’s important to choose quality ingredients, add some chili spice and serve chilled. The classic bread crumb is not added to the modern version, but if there is not enough bread flavor, the composition is supplemented with crackers.

Ingredients:

sweet pepper – 2 pcs.;
hot pepper – 2 pods;
fresh cucumber – 3 pcs.;
tomatoes – 8 pcs.;
garlic – 3 cloves;
wine vinegar – 20 ml;
olive oil – 50 ml;
thyme, ground pepper, sea salt;
crackers – 1 handful per serving;
tabasco – 5 drops.

Preparation

Place blanched tomatoes, peeled sweet and hot peppers into a blender bowl.
Add peeled garlic and chopped cucumbers without peel.
Pour in oil and vinegar.
Beat all ingredients.
Pass through a sieve, remove seeds and peel.
Add Tabasco, salt, pepper, stir.
Cool and serve with crackers.

Recipes from bell peppers for the winter will help you replenish your stock of preserves and diversify your off-season diet with original treats. Whether you prepare vegetables yourself or in the company of other seasonal fruits, the variety of options will amaze even an experienced cook.

Bell pepper preparations are all kinds of multi-component winter salads; paprika is also often added as an additional ingredient in vegetable twists.
Pepper is used to produce a delicious and very piquant adjika, which can be made moderately hot or very hot.
Having prepared vegetables in a special way - whole, you can prepare stuffed bell pepper dishes in the off-season.

Pickled sweet peppers are an appetizer that you want to try while still cooking, but it will become special after about a couple of weeks. Many people bake peppers in the oven to avoid oil splattering, but this way the appetizer will not be as piquant as we would like. Prepare 12-13 1 liter jars.

Ingredients:

sweet pepper – 10 kg;
garlic – 20 heads;
vegetable oil.

Marinade for 1 jar:

salt – 1 tsp;
sugar – 3 tbsp. l.;
vinegar – 100 g;
boiling water – 500 ml.

Preparation

Peel the garlic and chop finely with a knife.
Do not peel the pepper, leave the tails, prick with a fork.
Fry in oil until golden on the sides, immediately distribute into jars, sprinkling the layers with garlic.
Pour salt, sugar into jars filled to the shoulders, add vinegar, pour boiling water, and seal.

Spicy, very piquant, it is prepared quickly, is not cooked and consists of a small amount of ingredients, is stored all winter and does not spoil. Tarragon (tarragon) and traditional dill, parsley and cilantro add a special piquancy. To twist you will need 13-15 0.5 liter cans.

Ingredients:

bell pepper – 10 kg;
hot pepper – 500 g;
garlic – 1 kg;
dill, parsley, cilantro, tarragon - 200 g each;
salt – ½ tbsp.

Preparation

Peel the peppers from tails and seeds, and peel the garlic.
Grind all ingredients through a meat grinder, including herbs.
Add salt, distribute into sterilized jars, close with a lid, and put in the refrigerator.

– a good option to get rid of excess rejected crops. Vegetables are cut into strips and supplemented with a minimum set of ingredients. This appetizer can be included in a stir-fry or other multi-component salad, or in a soup, or added as a flavorful dressing.

Ingredients:

sweet peppers of different colors – 5 kg;
hot pepper – 300 g;
carrots – 500 g;
onion – 500 g;
tomato – 1 tbsp.;
salt;
oil for frying.

Preparation

Cut the peeled sweet pepper into strips, chop the hot pepper without seeds.
Transfer to a frying pan, add oil, fry until soft.
Sauté finely chopped onion and grated carrots separately, pour in the tomato, and fry for 5 minutes.
Pour the tomato sauce into the pepper, stir and simmer for 15 minutes.
Distribute into sterilized jars and seal.

The whole one will be an ideal basis for a stuffed dish that is loved by many eaters. Making such a preparation is not at all difficult, and you will need a minimum of ingredients. Choose peppers that are not large and not very dense. The amount of ingredients is calculated for 1 jar of 3 liters.

Ingredients:

sweet pepper – 1.5 kg;
water – 2-2.2 l;
salt – 4 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar – 50 ml.

Preparation

Place the peeled peppers in a jar (not tightly!).
Pour boiling water, cover with a lid, leave for 20 minutes.
Drain the water into a saucepan, add salt and sugar.
Cook the marinade until it boils, add vinegar, boil for 5 minutes.
Fill the jar with marinade and seal.

The best way to preserve all the valuable properties of vegetables is to freeze bell peppers for the winter. You can implement the idea in two ways: prepare whole, seeded vegetables and use them for stuffing, or chopped peppers, which are best prepared in portions and used for salads, soup dressings and filling other dishes.

What can be prepared from bell peppers: TOP 10 recipes from the magazine website

Bell pepper is a vegetable that has gained great popularity, both fresh and thermally processed. This is not surprising, because it gives the dish a wonderful aroma and a slightly sweetish taste. This vegetable can successfully highlight the taste characteristics of other ingredients, providing the dish with extraordinary harmony and the specific charm of southern cuisine. In addition, bell peppers have an attractive appearance that can transform any dish. A bright vegetable, yellow, green or red, allows you to beautifully decorate a salad or side dish, come up with an unusual decor for an appetizer and, using your imagination, prepare a real culinary masterpiece.

Recipes for dishes that include sweet peppers are easy to prepare and have a spectacular appearance. In summer and autumn, many people include it in their daily diet, and bell pepper lovers have learned to preserve the beneficial properties of this vegetable by freezing or canning it even in winter.

Bell Pepper Recipes

Recipe 1.

Ingredients: 1 bell pepper, 1 small chicken breast, 350 g pickled champignons, 140 g cheese, 60 g mayonnaise, 60 g sour cream, salt, ground pepper, parsley.

Wash the chicken breast, remove the skin, boil until tender, after adding a little salt to the water. We clean the pepper from seeds and stalks. Cut into strips. We cut the mushrooms into thin slices, the chicken into small cubes. Grate the cheese and mix all the ingredients. Mix mayonnaise with sour cream and season the salad with the resulting mixture. Pepper, mix, garnish with parsley leaves.

Recipe 2.

Ingredients: 3 pcs. sweet peppers of different colors, 180 g feta cheese, 70 g olives, 1 clove garlic, 45 ml olive oil, ½ bunch of parsley, 1 tsp. wine vinegar, ½ bunch of basil, ground black pepper.

Wash and clean the bell pepper. Cut lengthwise into thin long strips. Peel the garlic and chop finely. Chop the olives as finely as possible. Place the chopped ingredients in a salad bowl, sprinkle with vinegar, pour over oil, and mix. Cut the cheese into medium-sized cubes, place it on top, and sprinkle with ground pepper. Chop the greens and decorate the salad with them. Before serving, cool the pepper and cheese salad in the refrigerator.

Recipe 3.

Ingredients: 3 pcs. sweet pepper, 2 medium potatoes, 1 onion, 2 tomatoes, 1 tsp. tomato paste, 16 ml olive oil, 2 liters of broth, 1 large clove of garlic, ground red pepper, salt, basil.

Bake the peppers in the oven for 25 minutes. Then we remove the seeds, skin and stalk. Cut the onion into small cubes. Chop the garlic with a knife. Pour boiling water over the tomatoes and leave for 1 minute. Remove the skin and cut into cubes. Fry the onion in olive oil, add garlic. After 2 minutes, add the chopped tomatoes. Leave for 3 minutes. Add tomato paste and a couple of tablespoons of broth. Cook for 7 minutes. Wash the potatoes, peel them, cut them into small cubes. Boil the broth, add chopped potatoes, boil until tender. Wash the basil and chop it with a knife. Place peeled peppers and tomato dressing into a blender and blend. Pour the resulting mixture into the broth, add salt, red pepper and chopped basil. Boil for 5 minutes. When serving, decorate with greens.

Recipe 4.

Ingredients: 340 g bell pepper, 240 g chicken fillet, 260 g potatoes, 2 processed cheese, 110 g onions, 2.5 l water, 90 g carrots, 2 cloves garlic, 27 ml vegetable oil, salt, herbs, ground pepper.

Pour water into a saucepan and boil. Wash the chicken fillet and cut into small pieces. Put it in boiling water. Cook for 20 minutes, periodically removing the foam. Peel the onions and carrots from inedible parts and cut into small cubes. First fry the chopped onion in oil until transparent, then add the carrots. Leave on fire until golden brown. Remove the seeds and stem from the bell pepper, cut in half, and then cut into thin strips. Wash the potatoes, peel them, cut them into cubes. We also cut processed cheese. Add potatoes, cheese, fried carrots, onions, and sweet peppers to the boiled chicken. Salt and pepper. Cook until the potatoes are ready. Peel the garlic and chop it with a knife. We wash the greens and chop them finely. Add chopped garlic and herbs to the soup and cook for 5 minutes.

Recipe 5.

Ingredients: 9 pcs. medium-sized bell pepper, 220 g pork, 200 g beef, 180 g boiled rice, 170 g sour cream, 110 g tomato paste, 180 g carrots, water, 180 g onion, 35 ml vegetable oil, salt, pepper.

Wash the meat, remove the films, cut into pieces and grind in a meat grinder. Peel the onions and carrots. Chop the onion as finely as possible. Three carrots on a grater. Divide the chopped onion and grated carrots in half. Fry one part of the onion in oil, adding half of the carrots to it. Mix pre-boiled rice with minced meat, salt and pepper. Add fried vegetables and mix. Wash the bell pepper, carefully remove the seeds and stem without damaging the shape of the vegetable. To do this, cut off the top of the peppers or press the stalk inward, then take out and wash the seeds. Fill the prepared pepper with minced meat. Place the remaining onions and carrots on the bottom of a large, tall pan, add sour cream and tomato paste. Mix everything. Place the peppers filled with minced meat on top so that they stand vertically. Add water to about halfway up the height of the peppers. Cover tightly with a lid. Simmer for 50 minutes.

Recipe 6.

Ingredients: 3 large bell peppers, 1 small zucchini, 1 large tomato, 1 eggplant, 1 onion, 1 green apple, 1 stalk of celery, 1 carrot, 5 cloves of garlic, ½ chili pepper, 50 ml vegetable oil, 45 g parsley, salt .

Wash the vegetables. Remove the seeds and stems from the pepper. Peel onions and carrots. Cut eggplant, zucchini, and carrots into strips. Chop the onion and celery stalk. Pour boiling water over the tomato and remove the skin. Cut into cubes. Cut the sweet peppers and chili peppers lengthwise and then cut them into half rings. Wash the apple, peel it, cut it into small cubes. Wash the parsley and chop it finely. Peel the garlic and chop it with a knife. Pour oil into a saucepan, fry the onion for 7 minutes, add carrots and fry for the same amount of time. Add the eggplants and leave for another 7 minutes. Place chopped apple, zucchini, and bell pepper in a saucepan. Mix everything. After 5 minutes, add celery and tomato. Salt the vegetables. Keep covered for another 5 minutes. Add chili pepper, garlic, herbs. Stir, close, simmer for 10 minutes. Garnish with parsley when serving.

Recipe 7.

Ingredients: 3 kg of bell pepper, 900 g of tomatoes, 300 g of onion, 240 g of carrots, 70 g of lard, 6 cloves of garlic, 45 ml of white wine vinegar, 50 g of sugar, 1 tbsp. l. dry paprika, 2 tbsp. l. salt.

Peel onions and carrots. Remove the seeds from the sweet pepper. Cut the onion into half rings, carrots into small strips. Cut the pepper lengthwise into 6-7 pieces. Pour boiling water over the tomatoes and remove the skin. We cut the tomatoes into slices. Peel the garlic and chop it large. Fry lard in a saucepan to make cracklings. Add chopped onion and fry until discolored. Add carrots and fry for a couple of minutes. Add paprika, bell pepper. Stir, after 3 minutes add the tomatoes to the fried vegetables. Close the saucepan and simmer the lecho for half an hour. Then add vinegar, garlic, sugar, salt. Stir and leave to simmer for 10 minutes. We sterilize the half-liter container. Place the prepared lecho in it and roll it up.

Recipe 8.

Ingredients: 3 pcs. green sweet pepper, 1 yellow sweet pepper, 6 pcs. carrots, 110 g cabbage, 60 g spinach leaves, salt, ground pepper - to taste.

Wash carrots and peppers. We clean the sweet peppers from stalks and seeds. We clean the carrots thoroughly. Rinse the cabbage and spinach and remove damaged parts of the leaves. Cut carrots into small pieces, peppers into slices. Coarsely chop the cabbage. Place the chopped carrots in the juicer. After that, put pepper in it, then cabbage, spinach leaves. Salt and pepper the finished juice. Stir and pour into glasses. Decorate with yellow bell pepper rings.

Recipe 9.

Ingredients: 1.2 kg strawberries, 1 red bell pepper, 5 ml balsamic vinegar, 90 g sugar, a small pinch of salt, basil for decoration.

Rinse the pepper, remove the seeds and stem. Cut into halves. Place the pepper in a saucepan and add boiling water. Boil for 2 minutes. Separate the pulp from the skin. Mix the pulp with vinegar, add a little salt, and turn into puree. Wash the strawberries thoroughly. Grind with a blender. Pass through a sieve to remove seeds. Mix the resulting strawberry puree with sugar and prepared bell pepper. Mix thoroughly. Place in a shallow pan and freeze for 2 hours, stirring several times during freezing. Place the frozen sorbet in portions and garnish with basil.

Recipe 10.

Ingredients: 1 red bell pepper, 155 g flour, 90 g Dutch cheese, 3 medium eggs, 140 g feta cheese, 125 ml milk, 88 ml vegetable oil, a packet of baking powder.

Wash and clean the pepper. Cut into small cubes. Place the chopped peppers in a frying pan and add a couple of tablespoons of water. Simmer for 3 minutes. Grate Dutch cheese. Cut feta cheese into small cubes. Beat eggs into a bowl, add milk, 85 ml butter. Mix. Sift flour with baking powder. Combine it with the egg mixture and grated cheese. Mix, add feta cheese and chopped pepper to the dough. Stir thoroughly. Pour the dough into the greased form with the remaining oil. Bake for 45 minutes at 185 degrees. Cool and remove from the mold.

Recipes for aromatic dishes with bell peppers are used both in the diet of adults and in children's menus. With its help, you can quite simply prepare many healthy and tasty dishes that will diversify your everyday menu or become the highlight of a festive feast.

This wonderful vegetable supplies the human body with a number of useful substances. Bell pepper is a record holder for the content of vitamin A, which is responsible for good vision. In addition, it has a beneficial effect on the immune system and circulatory system, reduces blood pressure and thins the blood.

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