Roasted peppers with garlic and greens. Roasted pepper: what's yummy !? Introducing Proven and New Roasted Pepper Recipes

Mom shared this wonderful recipe for making Bulgarian pepper. This dish really enjoyed my whole family. Now every year in the season of vegetables, I cook roasted peppers with garlic and greens. Try it and you.

For the preparation of bell pepper, fried with garlic and greens, you will need:

bulgarian 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 sprigs.

Wash the Bulgarian pepper under cold water, dry well.

Pour the vegetable oil into the pan so that the bottom is covered. Preheat it and put the pepper. Immediately cover with a lid so that the spray does not spread throughout the kitchen.

Peel the Bulgarian pepper from the skin of the film covering it from above).

Juice, which will be allocated when cutting roasted peppers, you need to save. Drain the juice in a bowl, add salt, black pepper, 1 teaspoon of vegetable oil, lemon juice, garlic squeezed through a press and finely chopped dill, mix the resulting sauce well.

Peppers pour the resulting sauce and send in the refrigerator for at least an hour. During this time, Bulgarian pepper soaked with sauce and will be even more tasty.

There are many ways to cook roasted peppers. Several of the variations of dishes from one of the most popular summer vegetables will be discussed in this material.

Pepper, fried in oil with garlic

No matter how we like sweet peppers, he rarely plays a key role in the dish. Peppers can be added to pasta dishes or stuffed, but by themselves they do not often become a key ingredient. Peperonata, an Italian vegetable garnish of stewed sweet peppers, is what we need.

Ingredients:

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

Cooking

Fry the garlic plates in the heated olive oil, and when they start the aroma, add half the sweet rings of onion and then another few minutes. Now mix the contents of the dish with chopped peppers, reduce the heat and simmer the vegetables in oil for about 20 minutes. Mix the vegetable base with the tomatoes and the fragrant greens, 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 immediately after cooking, even when hot or chilled, as a snack.

Moldovan roasted peppers

Moldavian peppers cooking technology is very different from what we are used to. In its framework, the peppers are not cooked together with the other ingredients, but are fried separately and served with tomato sauce.

Ingredients:

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

Cooking

Chop the onions with carrots, and divide the tomatoes into cubes of medium size. Leave the peppers whole and only slightly prick the tail.

Spread the onions with the carrots, add the tomatoes and stew until the sauce is smooth. Season it and take on the peppers.

Heat a little butter in a frying pan and put sweet peppers in it. Fry each of the peppers until the skin on them turns golden. Cool the fruit slightly and gently peel, trying to maintain integrity.

Place the onion in the tomato in the center of the dish and spread the fried peppers on the sides.

Recipe for Roasted Peppers for the Winter

Ingredients:

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

Cooking

Sweet peppers are browned on all sides, covering the dishes with a lid during frying so that the walls of the peppers soften.

Finely chop the garlic. Put a layer of peppers in a jar, sprinkle with chopped dill and garlic, repeat the layers. At the very end, pour in a teaspoon of salt and sugar, pour in the same amount of vinegar (per 500 ml jar). Fill all with boiling water 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 snacks, it is prepared quickly, however, and just as quickly eaten!

Ingredients for cooking roasted peppers with garlic:

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

Not suitable products? Choose a similar recipe from the others!

Inventory:

Paper kitchen towels, Stove, Frying pan, Kitchen spatula, Colander, Cutting board, Kitchen knife, Garlic press, Deep dish, Table spoon, Plastic container with lid - 2 pieces, Refrigerator, Plate

Cooking roasted peppers with garlic:

Step 1: Prepare the pepper.

For this dish it is better to use pepper with thick and juicy walls. The ideal option is Bulgarian, but if there is none, you can take the usual salad. First of all, thoroughly wash the vegetables under cold running water and dry with paper kitchen towels. Cut the stalk and gut pepper seeds from seeds is not necessary!

Step 2: Fry the pepper.

Next, put the pan on the middle fire and pour into it the right amount of vegetable oil. As soon as it warms up, drop the first batch of pepper into it. Fry it from all sides to a light golden or dark brown crust, for convenience, turning it from side to side, holding the tails.

It is not necessary to bring vegetables to full readiness at this stage of preparation, peppercorns should remain slightly undercooked inside, so as soon as they are covered with a blush, we use them with a kitchen spatula to put them in a colander and leave in it to drain excess oil. Meanwhile, fry the next batch and then cool the pepper to room temperature.

Step 3: prepare the gas station.

While the roasted vegetables are cooling down, we are preparing a dressing. Remove garlic cloves from the husks and squeeze them through a press into a deep plate. We pour vinegar into it, add black ground pepper if desired, and mix everything with a tablespoon to a uniform consistency.

Step 4: bring the dish to full readiness.

Then we carefully peel off the cooled peppers and make a small incision on each bottom or side with a kitchen knife to drain the juice. Then put the peppercorn in any deep dish, for example, a plastic container. Pour each layer with garlic-acetic dressing, cover the container with a tight-fitting lid, put in the fridge for a couple of hours and then serve the dish to the table.

Step 5: Serve the roasted peppers with garlic.

Roasted peppers with garlic are served in a salad bowl or on a plate immediately after preparation, or in a cold form 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 perfect as a filling for pies or pizza. Enjoy healthy and delicious food!
Enjoy your meal!

Instead of table vinegar, you can use wine, apple or lemon juice;

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

Sometimes the pepper is cooked in a fryer, so it becomes softer faster and fry equally from all sides;

If desired, you can add chopped dill, parsley or cilantro to a mixture of oil and vinegar.

Popular all over the world. An alternative to them can only be they in baked form. Even if you passionately love meat dishes, vegetables will be their best “companion” - and not necessarily in a state of salad. People who have never fried or baked vegetables in their lives have deprived themselves of a very tasty part of their existence. They need to urgently fill in the lost! And you can start with the recipe "roasted peppers with garlic." Its implementation will not take much time and will not require significant capital investments - vegetables in the summer and autumn are quite cheap. And so much pleasure!

Gorgeous Snack

Bulgarian pepper is bought - for example, a kilogram. For beauty, you can dial in the seller of multi-colored vegetables - green, yellow, red. Naturally, they are cleaned, but not cut into pieces. That is, a circular incision is made around the tail, “insides” are pulled out by the tail, and what is left is cleaned with a sharp knife. After that, the peppers are washed and folded down into the colander so that the glass has all the water - otherwise the splashes will scatter and fry when frying. While the peppers are drying, the garlic head is peeled, and the cloves are burned through the press. A bunch of greens (parsley or dill, or onion-feather, or assorted) finely chopped. Some sunflower oil is poured into a hot pan; when it is hot, peppers are put in, and the container is covered (loosely) with a lid. Roasted vegetables are laid out on a dish, salted, pepper and sprinkled with crushed garlic and greens. Eating roasted peppers with garlic can be both cold and hot.

Marinated roasted peppers

This is a longer recipe. Roasted peppers with garlic, cooked according to his recommendations, should be infused overnight. But it turns out spicy and elastic. First the peppers are fried; You can put them more tightly on the pan - they are roasted. In parallel, finely chopped parsley and garlic. The latter can be skipped through the crush, but it will be juicier with sliced. There are five cloves for nine peppers; You can take as many greens as you like, but not less than a good bunch. Peppers put in a jar, pouring parsley with garlic. Salt with sugar is poured into a skillet with pepper juice - a large spoon, only salt with a slide, and sugar - without. Half a water is added; as it boils, it pours into a jar and is complemented by a half-glass of vinegar (9%). How cool - in the fridge for eight hours. Such roasted peppers with garlic before eating is better to peel. Tasty and spicy! It looks like a winter harvest, but is eaten long before the onset of cold weather.

Canned Roasted Peppers

For him, seasonings are first made. A clove of garlic and a quarter of a medium-sized one are finely chopped and put into a liter sterilized jar. 3-4 large peppers in several places are crushed with a fork, fried in vegetable oil and added to the same place (along with the oil). Water is boiled in a saucepan (less than a liter), a teaspoon of salt is poured into it, two are sugar and a spoonful of vinegar is poured. This marinade is filled with the future canned roasted peppers with garlic, the jar is capped, turned upside down and left until it cools. Winter snack will be waiting for you in the pantry as needed - it does not spoil over the years.

Roasted Pepper Salad

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

Whole roasted peppers

It is also a winter harvest, which may not roll for a long time, but “live” a little under the capron caps and serve as a snack right now. Peppers are thoroughly washed and fried under a lid. Finished immediately laid out in sterile jars and poured a large number of grated and roasted carrots and crushed garlic. When the jar is full, 3 large spoons of sugar are poured into it and a small one is added to salt, plus half a glass of vinegar. It is noteworthy that such a fried pepper with garlic does not need marinade. Sterilizing banks is also not necessary - and so it is stored for a long time. You are not going to store jars in the basement or storeroom, 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 you will just enjoy the snack, and after their onset you will also enjoy your forethought.