Fried pepper is very good as a savory flavorful appetizer for meat dishes. Also, it is perfectly stored in canned form, saturated with aromas of spices added to the marinade. Cooking delicious fried peppers is simple and does not take much time.
General principles for fried pepper
There are many recipes for delicious fried peppers, but the basic principles of cooking are unchanged.
• It is best to choose fleshy varieties.
• Both when serving and in cans, roasted peppers look more beautiful for winter if multicolored pods are used.
• Experienced housewives assure that it is absolutely necessary to fry the whole pepper, not cleaning the seeds and removing the tails, in which case it turns out to be more tasty and fragrant.
• Frying in a pan takes longer and is done with a lot of oil. Faster and more useful to bake peppers in the oven until half cooked, and then fry in a pan, if required by the recipe.
• Pepper perfectly absorbs the aroma and taste of the marinade. Ideal additions to fried peppers are garlic, vinegar and honey.
Roasted peppers for the winter
A juicy appetizer will appeal to lovers of dishes with a rich vibrant aroma.
Ingredients
• Meaty sweet pepper - 1.8 kg
• Salt - 1 full teaspoon
• Corn oil without fragrances - 50 ml
• Garlic - 3 slices
• Vinegar 9% - 30 ml
Cooking method
Sort the peppers, if necessary, cut out the spoiled places, rinse thoroughly with running water. Allow to dry completely so that there is no hot greasy spray during the frying process. Slightly grease each pepper with vegetable oil and put them on a preheated pan, cover with a lid. As you fry, peppers must be turned over.
After roasting, pepper should be put in a deep container. The product will produce a lot of juice, so the dishes should be large.
When the pepper has cooled slightly, it must be cleaned of the stem, seed and peel, stem and seed.
Peeled roasted peppers laid out in a clean, dry jar, at the bottom you need to put peeled garlic cloves. Add salt, vinegar and oil to the jar. Sterilize the jar in boiling water and roll up.
Roasted peppers for the winter (dietary)
Thanks to the special cooking, roasted peppers made according to this recipe will occupy a worthy place even in the menu of those who prefer healthy food and keep an eye on their figure. The minimum amount of oil is used.
Ingredients
• Red and green sweet pepper - 1 kg
• Corn oil - 20 ml
• Vinegar 9% - 30 ml
Cooking method
Rinse the pepper and put it on a towel to dry the pods. Then put the fruit on a dry baking sheet so that they are tightly adjacent to each other and there is no free space left.
Smear each pepper on top of vegetable oil and send in the oven, preheated to 180 degrees for 15 minutes. They should not be deep fried.
Take the peppers out of the oven, put in a large saucepan, cover and set aside for 10 minutes to let the juice. Then shift to a flat plate, peel and remove the stalk seeds.
Fry the peeled pods in a pan with a teaspoon of vegetable oil for 30 seconds on each side.
From the frying pan, ready pepper is immediately transferred to a clean, sterilized jar. When it is full, add vinegar and juice remaining in the pan and spin the jar. Then wrap her with a blanket and wait for complete cooling.
Roasted peppers for the winter (marinade)
An original snack in a sweet-garlic marinade looks spectacular on a festive table and perfectly complements the taste of meat dishes and vegetable side dishes.
Ingredients
• Small multicolored sweet pepper pods - 10 pcs
• Garlic - 8-10 cloves
• Sugar - 1 tbsp. spoon
• Refined oil - 40 ml
• Salt - 0.5 teaspoon
• Vinegar 9% - 4 tbsp. spoons
Cooking method
Wash and dry peppers on a kitchen towel. Put a pan with a thick bottom on the fire. Pour in oil and lay out the pods. Fry them on low heat, turning them over so that the pepper is completely roasted and becomes even rosy.
To prepare the marinade, you must combine vinegar, crushed garlic, sugar and salt and mix the mixture thoroughly. Boil water in a separate container.
When the pepper is ready, it should be transferred to a pre-sterilized half-liter jar. It should be taken from the pan with a fork, piercing in several places. It is important to compact the pods well to place the maximum amount in the jar.
When the jar is full, pour the fried pepper with marinade. Roll up the sterilized lid. Turn over and shake the jar. Set aside until cool and remove to a dark place. Roasted peppers for the winter for this recipe is perfectly stored without boiling the marinade and sterilization.
Roasted peppers for the winter (without marinade)
This dish will wonderfully complement the winter dinner. The recipe is simple and requires a minimal amount of time. No need to cook the marinade and sterilize the finished product.
Ingredients
• Yellow bell pepper - 900 g
• Sweet red pepper - 600 g
• Dill - 1 large bunch
• Coarse salt - 3 teaspoons
• Vinegar 9% - 4 teaspoons
• Garlic - 3 heads
• Spring water - approx. 200 ml
• Sugar - 6 teaspoons
• Odorless vegetable oil - 6 tbsp. spoons
Cooking method
Before starting conservation, banks should be prepared and sterilized.
Pepper should be washed and towel wiped each pod, do not need to cut ponytails. Pour vegetable oil on a baking sheet and place peppers in it. Put the pan in the oven, heated to 200 degrees. After 20 minutes, turn the pods over and return to the oven for another 15 minutes.
Wash and dry the dill on a towel, then the herbs should be chopped. Peel and chop the garlic. Boil the water, it is best to use a clean spring.
Ready peppers need to be transferred to the jar in layers, sprinkling each with dill and garlic. When the jar is full, add salt, vinegar and sugar. Pour in boiling water and immediately roll up the sterile cap. Turn it over, wrap it in a blanket and let it cool completely.
Roasted peppers for the winter (caramel)
Amazing recipe for fried caramelized peppers, canned with aromatic herbs. This appetizer will perfectly complement the juicy steak and aromatic roast.
Ingredients
• Bulgarian pepper - 800 g
• Apple cider vinegar - 160ml
• Brown sugar - 300 g
• Rosemary dry - 1 teaspoon,
• Salt - 1/3 Art. spoons
• Allspice peppermint - 1.5 tsp
• Bay leaf - 2-3pcs,
Cooking method
Pepper wash, remove the seeds and remove the tail. Cut lengthwise into strips n1-1.5 cm and put in a hot pan. Quickly fry at maximum heat, stirring constantly. Then reduce the heat, add sugar, vinegar, salt and spices. Boil the marinade and boil the mixture for 30 minutes until caramelized pepper, stirring the mixture periodically. When the pepper is ready, put it in a sterilized jar, spin it, cool it completely and put it away in a cool place.
Roasted peppers with garlic
This dish is great as a side dish for poultry and meat, and as an appetizer. Also, fried peppers can be an original addition to vegetable salads.
Ingredients
• Ratunda - 1.5 kg
• Vinegar 6% - 3 tbsp. spoons
• Coarse salt - 1.5 tsp.
• Corn oil - 120 ml.
• Dry rosemary - 4 sprigs
• Chopped garlic - 3 teaspoons
• Dried thyme - 0.5 tsp
Cooking method
Wash the pepper, remove the stalk and seeds, cut each pod lengthwise into quarters. Put the peppers on a baking sheet with butter, sprinkle with rosemary and thyme, salt, add the peeled whole chives and sprinkle with butter.
Place the pan in the oven warmed up to 180 degrees for 55-60 minutes. Put the hot roasted peppers into a large container, pour in the vinegar and the remaining oil and mix.
Peppers fried according to this recipe can be served immediately or canned for the winter. In this case, it should be laid out on previously sterilized jars, pour oil and tighten. Roughly, 1.5 kg of pepper is placed in a half-liter jar.
Roasted peppers with garlic (cloves)
Garlic-roasted peppers are the perfect complement to sandwiches and vegetable salads.
Ingredients
• Yellow sweet pepper - 2 pcs.
• Balsamic vinegar - 1 tbsp. spoon
• Garlic - 5 large teeth
• Hot red chili peppers - 2 pcs.
• Salt
• Extra virgin olive oil - 80 ml
Cooking method
Peppers should be washed, remove the stalks and seeds, cut lengthwise into half. Then cut the halves of the peppers into large pieces, about 3 cm wide. Peel the garlic in large pieces.
Split cast iron skillet, add butter and fry peppers and garlic over moderately high heat. Peppers are fried very quickly and it is necessary to constantly mix the mixture.
As soon as the pepper slices are soft, remove them from the heat, sprinkle with salt and pour over lemon juice or balsamic vinegar.
Roasted pepper with garlic (grill)
This healthy, non-nutritious side dish is especially liked by grilled vegetable lovers.
Ingredients
• Bulgarian sweet pepper - 5 pcs
• Garlic - 3 cloves
• Salt
• Basil leaves - a small handful
• Refined oil - 3 tbsp. spoons
• Freshly ground allspice - 0.5 tsp
• Dried oregano - 0.5 tsp
Cooking method
Preheat the oven to 210 degrees. Wash the peppers, cut them in half and remove the seeds.
Sprinkle the halves of the peppers with oil and grate with chopped garlic. Trout with salt, pepper and oregano.
Peppers should be baked until soft, sprinkle with basil leaves before serving.
Roasted peppers with garlic and beef
This dish will be a luxurious snack for strong drinks, also perfectly combined with hearty porridges and delicate mashed potatoes.
Ingredients
• Green capsicum - 400 g
• Beef tenderloin - 250 g
• Cheese - 70 g
• Chicken egg - 3 pcs.
• Soy sauce - 1.5 teaspoons
• Flour - 50 g
• Garlic - 4-5 cloves
• Ground sesame - 3 g
• Coarse salt - 1 teaspoon
• Corn oil - 20 ml
Cooking method
In the event that peppers with coarse thick skin are caught, they must be dipped in boiling slightly salted water and cooled slightly for 10 seconds before cooking. If the skin is thin, just hold them in salted water at room temperature for 10 minutes.
Wash the pods of pepper. Remove the tail and gently pull out the seeds. Cut the meat into a small cube and put under oppression, so that the glass is all the liquid. Then mix the meat with grated cheese, garlic, soy sauce and ground sesame. Salt and set aside to marinate for 15-20 minutes.
Make cuts in peppercorns along the fibers and carefully insert the filling. Sprinkle an incision with flour.
Beat and salt the eggs. Each pod with a filling dip in the egg and put on a hot frying pan with butter. Cover and fry over moderate heat until meat is cooked, each side for 2 minutes.
Roasted Bell Pepper
Ingredients
• Sweet meaty pepper of different colors - 5 pcs.
• Onion - 2 medium onions.
• Refined oil - 30 ml
• Freshly ground allspice - 1 tsp
• Tomatoes - 6 pcs.
• Salt
Cooking method
Washed and towel-dried peppercorns are completely stacked in a pre-heated frying pan and fried in vegetable oil. Peppers should be fried under the lid, periodically turning over so that the pods are fried evenly.
The peel bursts during frying, after the pepper is completely ready, it will need to be removed. After that, the pepper should be put on the dish and salt.
While the pepper cools, you need to prepare the sauce. To do this, peel the tomatoes and grind them in a manual meat grinder. Then peel and finely chop the onion. Fry the onion until golden brown, pour in the tomato mass and boil the sauce over low heat until thick. Then add salt and pepper.
Pour fried pepper with hot sauce and let the dish brew for 2-3 hours.
Fried bell pepper with cream
Thanks to cream, fried pepper acquires a delicate, refined taste and marvelous aroma.
Ingredients
• Bulgarian sweet pepper - 6 pcs.
• Fat cream - 2 tbsp.
• Odorless vegetable oil - 4 tbsp. spoons
• Salt
Cooking method
Wash peppers in running water and dry. Seeds and ponytails do not need to be removed. Place whole peppers in preheated pan with butter. Salt and fry on both sides until golden brown.
When the peppers are almost ready, put half a teaspoon of cream on each and fry for another 2 minutes under the lid closed. The fire should be strong, the peppers should continue to be fried, not stewed.
Before you open the lid, you need to turn off the heat and allow the peppermines to cool slightly, otherwise you can burn yourself with the splashing juice. Roasted pepper is served in cream along with tails, add chopped greens before serving.
Grilled Bulgarian pepper in a sharp marinade
Roasted peppers in spicy marinade with this recipe go well with baked potatoes and poultry.
Ingredients
• Chile - half medium pepper
• Fleshy bell pepper -3 pcs.
• Sugar - 20 g
• Corn oil - 50 ml
• Garlic - 2 large wedges
• Dill - 2-3 sprigs
• Fruit vinegar - 4 tbsp. spoons
• Coarse salt - 1 teaspoon
Cooking method
Paprika pods thoroughly wash, dry and pierce with a toothpick in several places. Heat a pan with a thick bottom, pour in vegetable oil and place pepper in it. Cover and fry over medium heat.
Then you need to cook the hot garlic dressing. To do this, you must combine crushed garlic, sugar and salt in a container. Then carefully grind them with a pestle or spoon.
Wash the chili peppers, cut off half, remove the tail and finely chop together with the seeds. Add chopped chili, vinegar and finely chopped dill to the marinade, mix well and set aside for 10 minutes.
Put ready-made bell pepper in deep plates and immediately pour with hot dressing, cover with a lid and leave to soak for at least an hour.
Grilled bell pepper with cheese
Amazing aromatic dish can be served hot, as a standalone dish for breakfast or dinner, or as a cold cut in portions.
Ingredients
• Fleshy bell pepper - 4 pcs.
• Breadcrumbs - 70 g
• Unsalted feta cheese - 200 g
• Garlic - 1 clove
• Refined corn oil - 20 ml
• Egg - 2 pcs.
• Ground black pepper - 0.5 tsp
• Tomatoes - 1 pc
• Salt - 0.5 tsp.
• Wheat flour - 4 tbsp. l
• Fresh parsley - 3-4 sprigs
Cooking method
Wash the peppers, wipe with a towel and smear with vegetable oil to avoid the formation of tanning. Put on a baking sheet and bake at 210 degrees for 15 minutes.
Cook a hard-boiled one egg, cool it and grate on a fine grater. Also grate cheese on a fine grater. Wash and chop the tomato and parsley. Mix with the egg-cheese mixture, add salt and pepper, and chopped garlic.
Remove the peppers from the oven, carefully remove the ponytails and seeds, peel, taking care not to damage the flesh. Tamp the stuffing into the peppers tightly and flatten them slightly.
Beat an egg, dip each pepper in an egg, then in flour, then again in an egg and roll in breadcrumbs.
Preheat the pan with 2 tbsp. tablespoons of vegetable oil and fry peppers over medium heat for 2 minutes on each side. Put on a paper towel to catch excess oil.
Fried bell pepper with ginger
An unusual recipe for juicy roasted bell peppers with a spicy filling.
Ingredients
• Bulgarian pepper yellow and green - 1.5 kg
• Average carrots - 1 pc.
• Vegetable oil - 100 ml
• Salty vegetable seasoning - 3 tsp.
• Tomato paste - 80 g
• Onions - 2 large onions
• Ginger - 0.5 tsp.
• Freshly brewed green tea without additives - 200 ml
• Garlic - 4-5 cloves
• Sugar - 1 tsp
Cooking method
Wash and dry the pepper, generously grease each pod with vegetable and lay on a baking sheet. Put in the oven, preheated to 200 degrees for 30-40 minutes. During this time, you will need to turn the peppers 2-3 times. Pull out their cooked roasted peppers and peel their tails, peels and seeds. Transfer to a deep container.
Cook the gravy. To do this, peel and finely chop the onions, peel and chop the carrots on a coarse grater. Fry chopped onions with carrots in 4 tablespoons of oil, then add tomato paste, sugar, grated ginger root and seasoning. Pour hot weak green tea and simmer for 3-5 minutes. Gravy on green tea acquires new shades of taste and gives an exquisite aroma to the dish.
Pour fried pepper over hot gravy and leave to soak for 2 hours.
Fried Peppers - Tips and Tricks
• The taste of fried pepper is better revealed with marinade. To soak it faster, you need to pour pepper with marinade immediately after frying, while it is still hot or use hot marinade.
• In most recipes, fried peppers must be peeled. There is a great way to make it easy to film. It is only necessary after baking to put hot peppers in a plastic bag for 5 minutes and tie it tightly, then take out the pods, make an incision and peel off just one layer.
• If you need to close fried peppers for the winter, you should first prepare jars. Correctly calculating their number is easy. If the pepper is canned whole, one kilogram will need a half-liter capacity. If the fried pepper is closed with slices, a kilogram of fresh vegetables after frying is placed in a container of 300-350 ml.
Fried pepper has a bright, rich, but balanced taste and wonderful aroma. Cooking fried pepper is even by the power of a novice hostess and, at the same time, it can become a real "signature" dish. Marinade adds shades of taste and aroma to the dish, which can be easily changed, following your own preferences.
