Fried peppers with garlic and herbs. Fried peppers: what a yummy !? Introducing Proven and New Roasted Pepper Recipes

Mom shared this wonderful recipe for making bell pepper with me. My whole family loved this dish. Now every year in vegetable season I cook fried bell pepper with garlic and herbs. Try it too.

To prepare bell peppers fried with garlic and herbs, you will need:

bell pepper - 7 pcs.;

garlic - 3 cloves;

vegetable oil - for frying + 1 tsp. in pepper sauce

salt, black pepper - to taste;

lemon juice- 1 tsp;

dill - 2-3 branches.

Wash bell pepper under cold water, dry well.

Pour vegetable oil into the pan so that the entire bottom is covered. Heat it up and add the pepper. Cover immediately to prevent splatter from spreading throughout the kitchen.

Peel the paprika from the film covering it on top).

The juice that will be released when the fried pepper is cut must be saved. Drain the juice into a bowl, add salt, black pepper, 1 teaspoon vegetable oil, lemon juice, garlic squeezed through a press and finely chopped dill, mix well the resulting sauce.

Pour the peppers into the resulting sauce and refrigerate for at least an hour. During this time, the Bulgarian pepper will be saturated with the sauce and will become even tastier.

There are a myriad of ways to make fried peppers. We will discuss several of the variations of dishes made from one of the most popular summer vegetables in this article.

Peppers fried in oil with garlic

No matter how much we love Bell pepper, it rarely plays a key role in a dish. Peppers can be added to pasta dishes or stuffed, but they don't often become a key ingredient on their own. Peperonata - an Italian vegetable garnish made from stewed bell peppers - is what we need to make amends.

Ingredients:

• olive oil - 175 ml;
• garlic - 6 cloves;
• sweet onion - 210 g;
• sweet pepper - 2.1 kg;
• - 210 g;
• sprigs of basil, oregano - 2 pcs.;
• vinegar - 15 ml.

Preparation

Fry the slices of garlic in hot olive oil, and when they start to smell, add half rings of sweet onions and simmer for a couple of minutes. Now mix the contents of the dish with the chopped peppers, reduce the heat and simmer the vegetables in oil for about 20 minutes. Mix the vegetable base with the tomatoes and aromatic herbs, bring the sauce to a boil and simmer the vegetables for about an hour. Season the peppers with salt and pour in the vinegar.

Roasted peppers with garlic and tomatoes can be served hot right after cooking, or chilled as a snack.

Moldavian fried pepper

The Moldavian technology of making peppers is strikingly different from the one we are used to. In its framework, peppers are not cooked along with the rest of the ingredients, but fried separately and served with tomato sauce.

Ingredients:

• sweet pepper - 1.1 kg;
• tomatoes - 560 g;
• carrots - 115 g;
• vegetable oil - 240 ml;
• onion- 260 g.

Preparation

Chop the onions and carrots and divide the tomatoes into medium-sized cubes. Leave the peppers intact and only slightly chop at the tail.

Salt the onions with the carrots, add the tomatoes and simmer all together until the sauce is smooth. Season it and touch the peppers.

Heat some oil in a skillet and add bell peppers. Fry each peppers whole until the skin is golden brown. Chill the fruit slightly and peel gently, being careful to maintain integrity.

Place the onion roast in the tomato in the center of the dish, and put the whole fried peppers on the sides.

Roasted Pepper Recipe for the Winter

Ingredients:

• sweet pepper - 1.1 kg;
• a handful of dill greens;
• garlic;
• salt, sugar;
• vinegar.

Preparation

Brown the sweet peppers on all sides, covering the dishes with a lid during frying so that the walls of the peppers soften.

Chop the garlic finely. Place a layer of peppers in a jar, sprinkle with chopped dill and garlic, repeat layers. At the very end, add a teaspoon of salt and sugar, pour in the same amount of vinegar (per 500 ml jar). Pour boiling water over everything to the top of the jar and roll up.

Roasted peppers with garlic enjoys enviable popularity in many countries of Europe and Asia. This incredibly tasty and very healthy dish can be attributed to cold or hot appetizers, it cooks quickly, however, and is eaten just as quickly!

Ingredients for making fried peppers with garlic:

1. Bulgarian pepper (any color) 13-15 pieces
2. Garlic 4-5 cloves
3. Vegetable oil 120-150 milliliters
4. Table vinegar 3-4 tablespoons
5. Ground black pepper to taste and desire

Products not suitable? Choose a similar recipe from others!

Inventory:

Paper kitchen towels, Stovetop, Frying pan, Spatula, Colander, Cutting board, Kitchen knife, Garlic press, Deep plate, Tablespoon, Plastic container with lid - 2 pieces, Refrigerator, Plate

Cooking Garlic Roasted Peppers:

Step 1: prepare the pepper.

For this dish, it is better to use peppers with thick and juicy walls. Perfect option- Bulgarian, but if this is not the case, you can take a regular salad. First of all, we thoroughly wash the vegetables under a cold running water and dry with paper kitchen towels... You don't need to cut the stalks and gut the peppercorns from the seeds!

Step 2: fry the peppers.

Then we put a frying pan on medium heat and pour into it the right amount vegetable oil. As soon as it warms up, put the first batch of pepper there. Fry it from all sides until a light golden or dark brown crust, for convenience, turning it from side to side, holding the tails.

It is not necessary 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 excess oil. In the meantime, fry the next batch and then cool the pepper to room temperature.

Step 3: prepare the dressing.

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 black ground pepper if desired and mix everything with a tablespoon until a homogeneous consistency.

Step 4: we bring the dish to full readiness.

Then we very carefully peel the cooled pepper from the skin and make a small incision on each bottom or side kitchen knife to drain the juice. Then we put the peppercorns in any deep dish, for example, a plastic container. Sprinkle 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.

Step 5: Serve the fried peppers with garlic.

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 an appetizer, as well as a great addition to soups and meat dishes. But also such a pepper is ideal as a filling for pies or pizza. Enjoy healthy and delicious food!
Bon Appetit!

You can use wine, apple or lemon juice instead of table vinegar;

Garlic can be grated in a mortar or finely chopped with a kitchen knife;

Sometimes pepper is cooked in a deep fryer, so it becomes soft faster and fried equally from all sides;

Optionally, add chopped dill, parsley or cilantro to the oil and vinegar mixture.

Popular all over the world. An alternative to them can only be baked ones. Even if you are passionate about meat dishes, vegetables will be their best "travel companion" - and not necessarily in a salad state. People who have never fried or baked vegetables in their lives have deprived themselves of a very tasty part of existence. They urgently need to make up for what they have missed! And you can start with the recipe "fried peppers with garlic." Its implementation will not take much time and will not require significant investment - vegetables in summer and autumn are quite cheap. And how much pleasure!

Great appetizer

Bulgarian pepper is bought - for example, a kilogram. For beauty, you can pick up colorful vegetables from the seller - green, yellow, red. Naturally, they are cleaned, but not cut into pieces. That is, a circular incision is made around the tail, the "insides" are pulled out by the tail, and what is left is cleaned out with a sharp knife. After that, the peppers are washed and folded into a colander with the holes downward so that all the water is glass - otherwise, when frying, the spray will scatter and can burn. While the peppers dry, the head of garlic is peeled and the cloves are squeezed through the press. A bunch of greens (parsley or dill, or onions, or assorted) is finely chopped. A little is poured into a hot pan sunflower oil; when it gets hot, put the peppers, and the container is covered (loosely) with a lid. Fried vegetables are laid out on a dish, salted, peeled and sprinkled with crushed garlic and herbs. You can eat fried peppers with garlic both cold and hot.

Fried peppers in marinade

This is a longer recipe. Fried peppers with garlic, cooked according to his recommendations, should be infused overnight. But it turns out to be spicy and elastic. First, the peppers are fried; they can be put in a frying pan more tightly - they are fried. Parsley and garlic are finely chopped in parallel. The latter can be passed through a crusher, but it will be juicier with chopped. Five cloves are enough for nine peppers; and you can take as much greens as you like, but no less than a good bunch. The peppers are put in a jar, sprinkled with parsley and garlic. Salt and sugar are poured into a frying pan with pepper juice - in a large spoon, only salt with a slide, and sugar - without. Half a stack of water is added; as it boils - poured into a jar and supplemented with half a glass of vinegar (9%). When it cools down - in the refrigerator for eight hours. It is better to peel such fried peppers with garlic before eating. Delicious and spicy! It looks like winter harvesting, but is eaten long before the onset of cold weather.

Canned Roasted Peppers

Seasonings are first prepared for him. A clove of garlic and a quarter of a medium-sized one are finely chopped and placed in a liter sterilized jar. 3-4 large peppers in several places are pricked with a fork, fried in vegetable oil and added there (along with oil). Water is boiled in a saucepan (less than a liter), a teaspoon of salt is poured into it, two - sugar and a spoonful of vinegar is poured into it. The future canned fried peppers with garlic are poured with this marinade, the jar is sealed, turned upside down and left until it cools down. A winter snack will be waiting for you in the closet as long as you need it - it does not spoil for years.

Roasted Pepper Salad

Traditionally, salads are made with fresh (or salted or pickled) vegetables. However, with garlic in the form of a salad, it is also very good. Unlike other recipes, for this, peeled and washed pods are cut into strips and only then fried. For greater beauty, it is better to take peppers different color and fry them separately to preserve the color. Garlic (3 wedges per pound of pepper) is finely chopped and then ground with salt. The mass is mixed with chopped parsley, and roasted peppers are seasoned with it. A very pleasant addition to main courses!

Whole fried peppers

It is also a winter preparation, which, at the same time, may not roll 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 laid out in sterile jars and sprinkled with a large amount of grated and fried carrots and crushed garlic. When the jar is full, 3 large tablespoons of sugar and a small spoonful of salt are poured into it, plus half a shot of vinegar. It is noteworthy that such fried peppers with garlic do not need marinade. It is also not necessary to sterilize the jars - and so it is stored for a long time. You are not going to store cans in the basement or closet, you want to eat quickly - do not roll up, just cover and refrigerate. And you can do it in half: "for now" and "for later." Before the cold weather, you will simply enjoy a snack, and after their onset, you will also enjoy your foresight.