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What to cook with bell peppers for dinner. How to make bell peppers a hit on the winter table. Lecho with carrots and onions for the winter

Dishes made from bell peppers have long gained popularity on our tables, which is just now not prepared from bell peppers, added to various salads or simply preserved for the winter, we already have all these recipes on the website, and many of you enjoy them know. I would like to please you with something unusual and tasty.

The most popular way is to stuff the pepper with minced meat, and then simmer it in a pan like cabbage rolls. Yes, for many of you this is a favorite dish. But you haven’t tried stuffed bell peppers according to our recipes; if you try again, you won’t stuff them the way you did it before.

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

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

BELL PEPPERS BAKED IN THE OVEN.

We will need:

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

Cooking process:

Wash the pepper, cut it in half lengthwise, and remove the insides, leaving the tails as in the photo.

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

Then finely chop the greens.

Then, in a separate bowl, mix all the cooked, chopped ingredients, except pepper. Salt, pepper, add spices to suit your taste, add mayonnaise (instead of mayonnaise, you can add regular unflavored yogurt), mix everything well.

Then we take the cooked pepper halves and stuff them with the prepared minced meat.

Place the stuffed peppers on a baking tray greased with vegetable oil and place the tray with the peppers in a preheated oven at 200 degrees for 30 minutes.

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

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

SIMPLE BELL PEPPER APPETIZER.

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

COOK FROM GOD.

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 the 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.

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, which is suitable for pasta, buckwheat, meat, 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.

In Bulgaria, sweet peppers are considered their national vegetable. But, surprisingly, it did not begin to be cultivated in this country. He began his journey around the world from Mexico. The first report of peppers dates back to 1494 - in his diaries, Columbus’s doctor wrote that the Indians called this vegetable “ahi” and ate it instead of salt. In Europe, the Spaniards and Portuguese were the first to grow sweet vegetables. Then the peoples of Algeria and Italy, Mediterranean countries, joined. Pepper was brought to Russia in the 16th century, but it became popular much later—three centuries later. For a long time, we called the juicy, crispy vegetable “a cool flower garden”; later, when Bulgarian breeders introduced the people to large-fruited varieties, it was renamed bell pepper. In Bulgaria itself, this vegetable is called “chushka”, in most European countries - “paprika”, in Brazil - “pimentao” (large pepper), in some states of the USA - “mango”.

Bell pepper is used in all cuisines of the world: it is baked, boiled, canned, added to soups, salads, main dishes, and delicate sauces with a delicate taste are made from it. Of course, fresh vegetables bring the most benefit to the body. It contains a lot of vitamins - A, P, C (especially in the white part, which we cut out when preparing dishes), PP, group B. By the way, vegetables of different colors contain different amounts of useful substances. Green is useful for those who experience daily stress; it has general strengthening and restorative properties. Yellow bell peppers contain large amounts of carotenoids, which have a beneficial effect on the eyes. Red contains the daily requirement of vitamin C and helps cope with colds and persistent coughs. The ideal option is to add peppers of all possible colors to the dish. The taste of vegetables is practically no different.

For 6 persons: sweet pepper - 12 pcs., minced meat - 500 g, rice - 200 g, onion - 1 pc., tomato paste - 4 tbsp. l., carrots - 1 pc., sour cream - 150 g, vegetable oil, salt, ground black pepper

Remove the core from the peppers. Chop the onion, grate the carrots. Fry half the onions and carrots in oil. Mix minced meat and rice. Add fried carrots and onions, salt and pepper. Fill the peppers with minced meat. Mix sour cream and tomato paste. Combine the remaining onions and carrots in a saucepan. Add sour cream and tomato sauce. Place the peppers. Pour water so that it reaches the middle of the peppers. Simmer over medium heat, covered, for about 40 minutes. Serve with sour cream or sauce in which the peppers were stewed.

Calorie content per serving 425 kcal

Cooking time from 80 minutes

8 points

For 6 persons: pork - 800 g, sweet pepper - 3 pcs., tomatoes - 2 pcs., onions - 1 pc., sour cream - 2 tbsp. l., garlic - 6 cloves, flour - 0.5 tbsp. l., chili pepper - 1 pod, ground sweet paprika - 2 tbsp. l., vegetable oil, salt, ground black pepper

Cut the meat into cubes. Cut one tomato crosswise, pour boiling water over it, remove the skin, cut into cubes, pepper into strips, onion into large cubes. Fry the meat in oil until golden brown. Place meat, onions, and bell peppers in a saucepan. Grind the hot pepper and add it to the meat along with the tomatoes, crushed garlic and paprika. Pour in water (1 glass). Simmer covered for 30 minutes. Add flour to sour cream and mix well. Add sour cream to meat. Simmer covered for another 10 minutes.

Calorie content per serving 389 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: sweet pepper - 4 pcs., tomatoes - 4 pcs., red onion - 2 pcs., basil leaves - 5 pcs., celery - 2 stalks, stale white bread - 6 pieces, red wine vinegar - 2 tbsp. l., balsamic vinegar - 2 tbsp. l., salt, ground black pepper

Cut tomatoes, cucumbers and peppers into cubes, celery into slices. Place in a salad bowl. Send the bread there (you can soak the bread a little first, but it can also be stale, like crackers). Finely chop the onion. In a bowl, mix two types of vinegar, oil, salt and pepper. Add onion, stir. Dress the salad, add basil. If necessary, add more salt.

Calorie content per serving 215 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 4 points

For 6 persons: sweet pepper - 4 pcs., large tomatoes - 6 pcs., eggplants - 4 pcs., zucchini - 4 pcs., onion - 1 pc., garlic - 2 cloves, vegetable oil, salt, ground black pepper

Cut all vegetables except pepper into slices and add salt. Grate the garlic on a fine grater, mix with oil and salt. Chop the onion and fry. Place the peppers in the oven to bake for 15 minutes, then wrap in cling film, leave for 20 minutes, remove the peel, and cut into large squares. Place vegetables in a heat-resistant form (as in the photo), alternating them. Drizzle oil on top and pepper. Bake for 20 minutes.

Calorie content per serving 132 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 5 points

For 3 persons: sweet pepper - 3 pcs., cream cheese - 80 g, cottage cheese - 80 g, basil, salt, ground black pepper

Preheat the oven to 200°C. Bake the peppers until blackened, about 25-30 minutes. Remove, place in a plastic bag, tie and leave for 10 minutes. After this, the skin can be easily removed. Remove seeds. Place cream cheese, cottage cheese, basil, salt and pepper in a blender. Grind until smooth. Place the filling into each pepper, roll it into a roll and secure with a wooden stick.

Calorie content per serving 205 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 5 points

For 10 persons: sweet pepper - 1.5 kg, sugar - 0.7 cups, 3% vinegar - 0.7 cups, vegetable oil - 0.5 cups, salt - 2 tbsp. l.

Wash the jar with baking soda and sterilize. Peel the pepper from stalks and seeds, wash, cut into 4 parts. Prepare the marinade: add salt, sugar, vinegar and oil to water (500 ml), bring to a boil. Dip the pepper in batches into the boiling marinade and cook for 5 minutes from the moment it boils. Then put it in jars, fill it with marinade and roll it up. Turn the jars over and cool.

Calorie content per serving 106 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 3 points

For 4 persons: sweet pepper - 2 pcs., beef - 400 g, potatoes - 3 pcs., carrots - 1 pc., tomatoes - 1 pc., onions - 1 pc., garlic - 6 cloves, tomato paste - 1 tbsp. l., sweet paprika - 30 g, vegetable oil, salt, ground black pepper

Chop the onion and fry in a pan in oil. Chop the garlic and add to the onion. Add salt, pepper, paprika. Cut the meat and put it in a saucepan. Cover with a lid and simmer for 1.5 hours. Add water if necessary. Chop tomatoes, carrots, potatoes. Place vegetables and pasta in pan. Pour in hot water (400 ml). Cook until the vegetables are ready. Salt and pepper. 15 minutes before it’s ready, add pepper to the soup.

Calorie content per serving 326 kcal

Cooking time from 160 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: sweet pepper - 1 pc., chicken legs - 4 pcs., dry white wine - 150 ml, tomatoes - 2 pcs., onions - 1 pc., tomato paste - 1 tbsp. l., dried basil, vegetable oil, salt, ground black pepper

Fry the legs in oil until golden brown. Transfer to a plate. Chop tomatoes, peppers and onions. Place the vegetables in the same pan where the chicken was fried. Cook for 4 minutes. Add pasta and wine and bring to a boil. Add chicken, salt, pepper and basil to the sauce. Bring to a boil again, then reduce heat, cover and simmer for 25-30 minutes.

Calorie content per serving 374 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 5 points