The most delicious pepper dishes. Preparing original dishes from Bulgarian pepper. Marinated Bitter Pepper for Winter

Any dishes from Bulgarian pepper, prepared by the future or home dinner, exactly diverse the family menu. Vegetable treats can be filled with meat ingredients or croups, creating a full-fledged hot, soup or a slight snack.

What to cook from Bulgarian pepper?

Recipes from Bulgarian pepper, as a rule, do not differ in difficulty. The vegetable will add a special taste and piquancy to almost any dish or snack.

1. Complementing the salad with fresh pepper, you can diversify the taste and fill the composition of the snack with vitamins, and choosing the vegetables of different colors, you can make a treat also beautiful.
2. You should not neglect the addition of pepper into the composition of vegetable stew or roast, rotund or papika will make the dish unusually tasty.
3. Meat dishes, for example, roasted, goulash or other sauce, not only acquire a special taste, but more pieces become very soft and gentle.
4. The simple summer dish is stuffed pepper, fill it not only with minced meat with rice, but also other croups, vegetable mixes or cheese.

Salad with chicken and bell pepper will decorate a solemn table if filled with multicolored vegetables. This multi-storey dish is able to replace a full range and will become an excellent addition to the main treat. Learn Salad to those who are not indifferent to unusual combinations.

Ingredients:

• fillet - 400 g;
• paprika - 2 pcs.;
• smoked Balyk - 200 g;
• walnuts - 1 g;
• raisins - 100 g;
• salted champignons - 200 g;
• mayonnaise for refueling.

Cooking

1. Fillet cut into a cube, fry on oil.
2. Cut paprika, mushrooms, baluster.
3. Mix chilled meat with the rest of the ingredients, add nuts and raisins.
4. Fill mayonnaise, serve after 15 minutes.

Ragu from eggplants, Bulgarian pepper, tomato

Simple recipes made of sweet peppers become unusual thanks to the addition of this vegetable. So that the stew does not come out boring, use a large number of vegetables that are well combined, and fill the composition with dry herbs. I will like the treats as fasting and those who do not use food of animal origin.

Ingredients:

• ratund - 2 pcs.;
• eggplants - 2 pcs.;
• tomatoes - 6 pcs.;
• carrots and onions - 1 pcs.;
• garlic - 4 teeth;
• acute pepper - 1 pc.;
• coriander ground - ½ tsp;
• hvel-Sunnels, Orego - 1 tsp;
• salt, pepper, fresh greens;
• oil for frying.

Cooking

1. Fry eggplants chickped by a cube are shifted into the roasting.
2. Following the bow, the carrots and the otunde are added.
3. Puck in the container over eggplants.
4. Salt, pepper, season with dry herbs.
5. Top laying tomatoes, chopped garlic and acute peppers.
6. Such dishes made of sweet peppers and other vegetables on a plate of 20 minutes or an oven for 40 minutes.
7. Seasoned with greens, served after 10 minutes.

Cooking anyone can be done completely blatant. The most delicious is a goulash that is preparing quickly, without difficulty. You can create it both on the stove, and in the oven, and in a slow cooker, the process of making treats is not fundamentally different.

Ingredients:

• pork - 600 g;
• sweet pepper - 3 pcs.;
• acute pepper - 1 pod;
• salt, a mixture of ground peppers;
• dried paprika - 1 tsp;
• soy sauce - 2 tbsp. l.;
• sesame for feeding;
• oil for frying.

Cooking

1. To cut meat straw, salt, season with a mixture of peppers, paprika and soy sauce. Leave for 15 minutes to marinate.
2. Fry meat, add crushed sharp pepper.
3. Sweet pepper cut straw, add to the scenery, to fry minutes 5.
4. Pour ½ st. Water, cover with a lid, languishing pork with bell pepper 10 minutes.
5. Schuput to fry on a dry frying pan for 1 minute.
6. Feed such dishes from meat and Bulgarian peppers are still hot, sprinkled with sesame.

Classic summer dish using fresh vegetables -. So that the treats come out tastier, the purser of the bow and carrots is added to the stuffing, so the minced meat will come out more and tomorrow it is more efficient in the oven, prepared by this way the pepper goes somewhat tastier.

Ingredients:

• sweet pepper - 8-10 pcs;
• minced pig-beef - 500 g;
• rice welded to half-preparation - 2/3 of Art.;
• salt, pepper, oregano;
• tomatoes - 3 pcs.;
• tomato Morse - ½ tbsp.;
• water - 1 tbsp.;
• onions and carrots - 2 pcs.

Cooking

1. Peppers clear from seeds.
2. Space 1 bulbs and carrots, shifting into mince, enter rice, season with salt, pepper, oregano, mix.
3. Fill the peppers with a mixture, distribute in heat resistant.
4. In a frying pan, spruit the second bulb, introduce carrots and tomatoes.
5. Add Morse and Water, Sew 5 minutes.
6. Pour a gravy on top of pepper, rearrange the ass in the oven, cover the lid.
7. Tomber such dishes from Bulgarian pepper 40 minutes at 190 degrees.

With Bulgarian pepper and tomatoes - Gaspacho. It is not difficult to cook it, it is important to choose high-quality products, add sharpness of chili and apply chilled. The classic breadfall in the modern version is not added, but if there is not enough bread in a lifting, complement the composition of crumples.

Ingredients:

• sweet pepper - 2 pcs.;
• acute pepper - 2 pods;
• fresh cucumber - 3 pcs;
• tomatoes - 8 pcs.;
• garlic - 3 teeth;
• wine vinegar - 20 ml;
• olive oil - 50 ml;
• thyme, ground pepper, sea salt;
• crackers - 1 handy for a portion;
• tabasco - 5 drops.

Cooking

1. Blanched tomatoes, peeled sweet and sharp pepper shock in a bowl of blender.
2. Add peeled garlic and cut cucumbers without peel.
3. Pour oil, vinegar.
4. Beat all the components.
5. Wipe through the sieve, get rid of seeds and peel.
6. Add Tabasco, Salt, Pepper, Stir.
7. Cool, serve with crackers.

Replenish the reserve of conservation and diversify the off-aid diet with original treats will help recipes from the Bulgarian pepper for the winter. Vegetables produce themselves independently or in the company of other seasonal fruits, the variety of options will be amazed even the experienced culinary.

1. Billets from Bulgarian pepper are all sorts of multi-storey winter salads, often the paprika is added as an additional ingredient in vegetable twists.
2. On the basis of pepper, there is a delightful and very spicy adzhik, which is done moderately acute or very burning.
3. Preparing vegetables with a special way - entirely, you can cook stuffed with Bulgarian pepper dishes in the offseason.

Marinated sweet pepper - a snack that I want to try in the process of cooking, but it will become more special about a couple of weeks. Many bake peppers in the oven to avoid splashing oil, but so snack will come out not so spicy as I would like. Prepare 12-13 1 liter cans.

Ingredients:

• pepper sweet - 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.

Cooking

1. Clear garlic, cut finely knife.
2. Pepper is not cleaned, leave the tails, clang for a fork.
3. Fry in oil until golden sides, immediately distribute into banks, speaking with garlic layers.
4. In the filled "to the shoulders" can be satisfied with salt, sugar, add vinegar and pour boiling water, shape.

Acute, very piquant is preparing quickly, not undergoing cooking and consists of a small number of ingredients, stored all winter and does not deteriorate. Special piquancy adds Tarkhun (Estragon) and traditional dill, parsley and kinza. To twist, you will need 13-15 cans of 0.5 liters.

Ingredients:

• bulgarian pepper - 10 kg;
• acute pepper - 500 g;
• garlic - 1 kg;
• dill, parsley, kinza, etragon - 200 g;
• salt - ½ tbsp.

Cooking

1. Peppers clear from tails and seeds, garlic from husk.
2. Scroll through all the ingredients through a meat grinder, including greens.
3. Add salt, distribute into sterilized banks, close the lid, remove into the refrigerator.

- A good option to get rid of surplus reserved crop. Vegetables are cut with straw and complemented by a minimum set of ingredients. Such a snack can be included in the composition of frosting or other multi-storey salad, or to the soup, as a fragrant refueling.

Ingredients:

• sweet pepper of different colors - 5 kg;
• acute pepper - 300 g;
• carrot - 500 g;
• onions - 500 g;
• tomato - 1 tbsp.;
• salt;
• oil for frying.

Cooking

1. Cut the purified sweet straw pepper, sharp - grind without seeds.
2. Shoot on the pan, add oil, fry until soft.
3. Finely chopped onions and grated carrots to spruit separately, throw tomato, to appear to roast for 5 minutes.
4. Pour the tomato tissue to pepper, mix, tomorrow 15 minutes.
5. Distributing on sterilized banks, clap.

The whole will become the perfect base for the stuffed dishes beloved by many bass. It is not difficult to create such a workpiece, and the ingredients will need a minimum. Peppers choose not large, not very dense varieties. The amount of ingredients is calculated on 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.

Cooking

1. Purified peppers lay out in a jar (not tight!).
2. Pour boiling water, cover with a lid, leave for 20 minutes.
3. Make water in a saucepan, add salt, sugar.
4. Cook marinade before boiling, enter vinegar, boil 5 minutes.
5. Pour the jar of marinade, soul.

The best way to preserve all the valuable properties of vegetables - freezing of the pepper Bulgarian for the winter. You can implement the idea in two ways: to prepare wholes, peeled vegetables and apply them for stuffing or chopped peppers that are better to prepare portion and use them for salads, soup refills and filling other dishes.

What kind of juicy and tasty vegetable are we most often thinking when we wish to cook salad? And not about him, we begin to think about it, planning the blanks for the winter immediately after, and in all sorts of species? I am almost sure that most of us will immediately think about the Bulgarian pepper. How many delicious dishes with it can be prepared, but no less ways to prepare the Bulgarian pepper for the winter. The best recipes can be collected for a long time for relatives, friends, familiar and expanses of the Internet, but I will make your small collection of recipes for you. The most that the best and most delicious recipes for me.

Bulgarian pepper for the winter today we will presserving several proven and delicious ways.

Marinated Bulgarian Pepper For Winter - Step-by-Step Recipe Preparation

Tastes have different people, but I am sure that many of you will be able to agree with me that Marinization is one of the most delicious types of vegetables conservation. Marinada is usually such fragrant and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I feed weakness to them. For this reason, the Bulgarian pepper for the winter I most often marina.

If you have not had time to try pickled peppers, you have missed a lot. And even on the shelves of stores, other marinated vegetables are most often found, no one will prevent a stunning dish and snack for us.

For pickled Bulgarian pepper, you will need:

• sweet Bulgarian pepper - 3 kg,
• vinegar 9% - 1 cup,
• sugar - 0.5 glasses,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - big beam,
• pepper peas - 1 teaspoon,
• carnation - 6-8 pcs.

For marination, fleshy red and yellow pepper fit. Too thin-walled peppers will not be so tasty. Fruits can be taken any size, as they are still more convenient for laying them in banks. So the capacity of each jar with pickled pepper will be the maximum.

Cooking:

1. Wash pepper. Remove the fruit and cut the core with seeds. It will be easier to do if you cut a pen along half.

2. Cut peppers on wide stripes. Each half can be cut into 2 or three parts, depending on how big the pen is.

3. Pour 600 ml of water into a large saucepan. There, also pour a glass of vinegar and vegetable oil, add all sugar and salt immediately. Turn on the stove and give the future marinada boil.

4. Put pieces of pepper into the boiling marinade, wait until the liquid boils back and extinguish the vegetables for 10 minutes under the lid, constantly stirring.

Bulgarian pepper must soften a little, but not to become completely boiled. Marinated pepper is very good when a little crunches.

5. Prepare canning banks. Cars of 1 or 0.5 liters are suitable.

Sterilize them better in advance. To do this, you can heat them in the oven, boil in a saucepan with water, hold over the steam or put into the microwave with water and let boil.

In order for the Bulgarian pepper for the winter to be fragrant and slightly spicy, we put our "Spices" on the bottom of sterilized cans. Put in each 3-4 clove of garlic, cutting each on half, 1-2 parsley twigs, 2 laurel sheets, 5 peas of pepper and 1-2 carnation.

6. Now hot, just boiled, lay the pepper into banks. Do it most tightly and do not be afraid to flicker or fold pieces of pepper. When spread all the peppers, fill it with marinade from the pan to the edge of the cans. In it, pepper will continue to pickle.

7. Tighten the caps of the cans or roll them in the machine. Turn the jars on the lid and cover the thick towel to the complete cooling.

This pepper will become amazingly tasty in a few months and will complement your winter ration with vegetables. It will get an excellent garnish or even a snack to a festive table.

Store it best in a cool place, such as a cellar, or a refrigerator.

Bulgarian pepper for winter in honey pouring - recipe with photos

Bulgarian pepper for winter with honey is very simple, but at the same time a delicious recipe. Pacifics are obtained by sweetish, crispy with sourness. Very unusual, because honey will give their own unique taste. In my opinion, the opinion of the honey is very cool with the Bulgarian pepper, he simultaneously complements his sweetness and shaves it great. Some bright spices in such a marinade does not hold on, which leaves honey the opportunity to reveal his taste and taste of pepper. For the winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking not too large in terms of banks, especially if you have a family not too big and an open bank with pepper will have to stand for a long time in the refrigerator. Why once again risk your health, and the products are sorry. Agree, if you want more, you can always open two small jars. But it is impossible to be allowed back more.

In addition, when you prepare something for the first time, for the experiment, make small volumes. After all, what is like one, may not come to taste to another.

I checked this recipe on myself, I try to make a couple of three pepper jars and honey.

For cooking you will need:

• bulgarian pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil - 3 teaspoons,
• salt - 2 teaspoons,
• black peas - 1 teaspoon,
• coriander grains - 1 teaspoon.

Cooking:

1. Wash the sweet pepper and cut it into two parts. Remove the core together with the fruit. Rinse from the remaining seeds.

2. Cut peppers into smaller parts. Each half cut along 2 or 3 parts. If the pepper is very thick, as in my case, you can even 4. The main thing is to make such pieces that will be comfortable then.

3. Place the pieces of pepper tightly into pure sterilized banks. Fill in pepper them completely. Try not to close banks that are not complete, they will not be kept for a long time due to a large amount of air. It is better to prepare the remaining peppers otherwise, for example, make of them a fresh salad.

4. Now boil the kettle and fill the peppers into steep boiling water banks. Fill the jars to the very edges, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to cook marinade. Take a small saucepan or bucket. Pour the bottom of the honey, put in it salt, pepper peas and coriander grains. Please note that sugar does not put it, it replaces honey.

6. Drain hot water from cans with peppers directly into this saucepan, from this broth we will prepare marinade. Add vegetable oil and vinegar.

7. Bring the marinade to boil and boil the peppers in banks again.

8. After that, tighten the covers as close as possible. Check if they do not flow. Then turn the jars and wrap in a warm blanket or towel. In this form, the cans must cool before they can be stored.

This very gentle and piquant marinated snack will surely please you with a long winter evening, your summer taste. Enjoy yourself and treat relatives.

Marinated Bulgarian Pepper in Caucasus Oil

But another original recipe. You know that sometimes spices and method of cooking can completely change the taste of dishes. This is one of such cases. Pepper is obtained so fragrant and tasty, which ears do not pull out.

The recipe is not completely complicated, and the addition of a large number of greenery and garlic makes the Bulgarian pepper for the winter only tastier.

Bulgarian pepper in tomato sauce

If we are looking for all sorts of delicious options for the winter of Bulgarian pepper, it's just a sin not to remember how the tastes of peppers and tomatoes are combined. All beloved leaks are just from this category. But if you want to cook not ledge, which often adds a wide variety and other vegetables, and just sweet pepper in tomato juice, then this recipe is just suitable.

In tomato sauce, we will close large pieces of peppers, which will be a spicy winter snack.

For the preparation of Bulgarian pepper in tomato, you will need:

• bulgarian pepper - 5 kg,
• tomato juice is not salty - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 glasses,
• vinegar 9% - 6 tablespoons,
• spices to taste (pepper pepper and fragrant, bay leaf, carnation, garlic).

Cooking:

1. Wash the Bulgarian pepper with cold water and remove the seeds and the tail. Then, cut into large pieces. After half or quarter of pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose such a dishes in which the entire Bulgarian pepper will fit.

Add sugar, salt, spices and vinegar to tomato juice. It will be our tomato marinade. Juice can be trained, and you can cook it yourself from fresh tomatoes.

3. When tomato juice boils, add vegetable oil into it, and then put all the Bulgarian pepper. Pretty stirred and cook, stirring, 15 minutes.

4. Hot, just boiled pepper in tomato juice, shift very tight into the duded banks. Fill with juice to the edge and tighten with covers. The covers should also be sterile.

After that, turn the banks and make sure the covers do not proceed. In such an inverted form, put banks on the table and wrap the terry towel. Give them cool, after which you can clean the Bulgarian pepper on the winter are stored in a cool place.

Ready will be in a few weeks. Bon Appetit!

Fried Bulgarian Pepper for Winter

You might think that we have not tried to do with pepper to make it tasty. Well, for example, we have not yet fried it. And you need to say, this is a great omission, because the fried Bulgarian pepper for the winter is simply necessary to close at least one jar for tasty diversity.

You know that with frying the taste of pepper changes a little, and we will try to keep it for the winter. And believe me, we will succeed, because the recipe is extremely simple for cooking. Even probably easier than standard pickling.

My mother somehow said that this is a recipe for the lazy. But for us it will mean that it does not have to apply the extra effort, and the quality of the delicious workpiece does not deteriorate.

You will need:

• sweet Bulgarian pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• gorky pepper - 1 small pod,
• vinegar 9% - 0.3 glasses,
• sugar - 1 cup,
• salt - 1 tablespoon with a slide,
• vegetable oil for frying.

Cooking:

1. Wash out a young small pen. It is not necessary to clean it, because we would fry and preserve it entirely. They say this secret of his unique taste.

2. Pour oil into a frying pan and fry the peppers to a ruddy crust. Do not forget to turn them up to get roasted from all sides. By the way, the oil will be very splashing and shoot, so cover with a lid or a special screen from oil splashes.

3. Sterilize the bank (or banks) with covers. Roasted peppers put in the finished bank with layers, mounted with finely chopped garlic.

Pepper layer, garlic layer, pepper layer and so on.

4. Pour straight to the jar salt and sugar. I have one big three-liter bank. If you are preserved in several banks, divide the amount of salt and sugar (as well as later vinegar) on the number of cans that you have filled with peppers.

5. Now boil the teapot or a saucepan with water. Pour the jar with boiling water for two thirds, pour vinegar into the water, and then throw to the top.

Salt, sugar and vinegar mixed themselves right in the bank and will be evenly distributed over all peppers. Especially after time, while the bank is stored until winter. Do not worry about this, this is a proven method.

6. Now the bank must be flipped over and in the standard way to wrap in warm so that it slowly cooled.

That's ready our simple way to cook fried Bulgarian peppers for the winter. Try and enjoy the cold winter.

Bulgarian pepper for winter stuffed cabbage - video recipe

For this recipe you will need to prepare a classic marinade, and the peppers leave it integer in order to put the filling from fine cabbage and carrots inside each. Here you just have to count well, because taking large Bulgarian peppers and the container will have to look for the appropriate.

But I believe that you, like me, everything will work out. See a detailed recipe and experiment in your kitchen.

In Bulgaria, sweet peppers consider their national vegetable. But it's amazing to cultivate it not in this country. He began his journey around the world from Mexico. The first message about peppers dates back to 1494 - In his diaries, Columbus wrote that the Indians called this vegetable "ahi" and used in food instead of salt. In Europe, the Spaniards and Portuguese became the first to grow sweet vegetable. Then the peoples of Algeria and Italy joined, the countries of the Mediterranean. The pepper was taken to Russia in the XVI century, but he became popular much later - three centuries later. Juicy, crisp vegetable for a long time called the "well-brass flower garden", later, when Bulgarian breeders introduced the people with large-scale varieties, renamed Bulgarian peppers. In Bulgaria itself, this vegetable is called "Chushka", in most European countries - "Paprika", in Brazil - "Pimentao" (Big Pepper), in some US states - "Mango".

Bulgarian peppers are used in all kitchens in the world: it is baked, dried, canned, add to soups, salads, basic dishes, gentle sauces with a subtle taste are boiled out of it. Of course, the most benefit of the body brings fresh vegetable. It contains a lot of vitamins - A, P, C (especially in the white part, which we cut when cooking), RR, group V. By the way, in different colors of vegetables - a different amount of useful substances. Green is useful to those who experience daily stress, it possesses the grinding and regenerating the forces with the properties. Bulgarian yellow pepper contains in large quarotinoids that have a beneficial effect on the eyes. Red contains a daily rate of vitamin C, helps to cope with a cold and long non-passing cough. Ideal option - add pepper to the dish of all possible colors. To taste, the vegetables are practically not distinguished.

For 6 persons: Pepper Sweet - 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, black ground pepper

Peppers remove the core. Bow chop, grind carrots. Half onions and carrots fry on oil. Mix mince and rice. Add roasted carrots and onions, salt, pepper. Fill minced peppers. Mix sour cream and tomato paste. In a saucepan, connect the remaining onions, carrots. Add sour cream tomato sauce. Share peppers. Pour water so that it reached the middle of the peppers. Stew on medium heat under the lid about 40 minutes. Serve with sour cream or with a sauce in which peppers agreed.

Calorie of one portion 425 kcal

Time for preparing from 80 minutes

8 points

For 6 persons:pork - 800 g, sweet pepper - 3 pcs., Tomatoes - 2 pcs., Onion onions - 1 pc., Sour cream - 2 tbsp. l., garlic - 6 teeth, flour - 0.5 tbsp. l., Chile pepper - 1 pod, paprika sweet hammer - 2 tbsp. l., vegetable oil, salt, black ground pepper

Cut into cubes. One tomato is cut into cruciform, pour boiling water, remove the skin, cut the strokes, peppers - stripes, onion - large cubes. Meat fry on butter to a golden crust. Folded in a saucepan meat, onion, sweet pepper. Acute pepper to grind and together with tomatoes and a pressed garlic, paprika add to the meat. Pour water (1 cup). Stewed under the lid of 30 minutes. In the sour cream pour flour, mix well. Sour cream add to meat. Stewed under the lid for another 10 minutes.

Calorie of one portion 389 kcal

Time for preparing from 70 minutes

The level of complexity on a 10-point scale 7 points

For 6 persons:pepper Sweet - 4 pcs., Tomatoes - 4 pcs., Onions Red ones - 2 pcs., Basil leaves - 5 pcs., Celery - 2 Cutter, White bread - 6 pieces, vinegar red wine - 2 tbsp. l., Balzamic vinegar - 2 tbsp. l., salt, pepper black ground

Tomatoes, cucumbers and peppers cut into cubes, celery - slices. Put in a salad bowl. There is also a bread (pre-bread can be removed a little, but it can be also worn like crackers). Onions finely chop. In the bowl mix two types of vinegar, oil, salt and pepper. Add onions, mix. Fill the salad, add basil. If necessary - still salute.

Calorie of one portion 215 kcal

Time for preparing from 15 minutes

The level of complexity on a 10-point scale 4 points

For 6 persons: Pepper Sweet - 4 pcs., Tomatoes Large - 6 pcs., Eggplants - 4 pcs., Zucchini - 4 pcs., Onions onions - 1 pc., Garlic - 2 Town, Vegetable Oil, Salt, Black Pepper

All vegetables, except pepper, cut into mugs, salt. Garlic rubbed on a shallow grater, mix with oil, salt. Leek crush, fry. Peppers put it in the oven for 15 minutes, then wrap the food film, leave for 20 minutes, remove the peel, cut into large squares. To put in the heat-resistant form (as in the photo) of vegetables, alternating them. Pour from above butter, pepper. Put it for 20 minutes.

Calorie of one portion 132 kcal

Time for preparing from 60 minutes

The level of complexity on a 10-point scale 5 points

For 3 Persons:pepper Sweet - 3 pcs., creamy cheese - 80 g, cottage cheese - 80 g, basil, salt, black ground pepper

Preheat oven to 200 ° C. Put peppers control to black subpalin, about 25-30 minutes. Remove, put in the cellophane package, tie and leave for 10 minutes. After that, the skin is easily removed. Remove seeds. In the blender put cream cheese, cottage cheese, basil, salt, pepper. Grind up uniformity. In each pepper, put the stuffing, roll in the roll and secure with a wooden stick.

Calorie of one portion 205 kcal

Time for preparing from 60 minutes

The level of complexity on a 10-point scale 5 points

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

Wash the bank with food soda, sterilize. Pepper clean from fruits and seeds, wash, cut into 4 parts. Prepare marinade: in water (500 ml) add salt, sugar, vinegar and oil, bring to a boil. Pepper parties omit to boiling marinade and cook for 5 minutes from the moment of boiling. Then decompose on banks, pour marinade and roll. Banks flip over and cool.

Calorie of one portion 106 kcal

Time for preparing from 20 minutes

The level of complexity on a 10-point scale 3 points

For 4 Persons: Pepper sweet - 2 pcs., Beef - 400 g, potatoes - 3 pcs., Carrot - 1 pc., Tomatoes - 1 pc., Onions onions - 1 pc., garlic - 6 teeth, tomato paste - 1 tbsp. l., paprika sweet - 30 g, vegetable oil, salt, pepper black ground

Onions chop and fry in a saucepan on the oil. Grind garlic, put to Luka. Add salt, pepper, paprika. Meat cut, put in a saucepan. Cover with a lid and stew 1.5 hours. If necessary, add water. Cut tomato, carrots, potatoes. Put vegetables and pasta in a saucepan. Pour hot water (400 ml). Cook before the prepared vegetables. Salt, pepper. 15 minutes before readiness to put pepper into soup.

Calorie of one portion 326 kcal

Time for preparing from 160 minutes

The level of complexity on a 10-point scale 8 points

For 4 Persons:pepper Sweet - 1 pc., Ham - 4 pcs., White Wine dry - 150 ml, Tomatoes - 2 pcs., Onions. - 1 pc., Tomato paste - 1 tbsp. l., Basil dried, Vegetable oil, Salt, pepper black ground

Fry the ham on the oil to a golden crust. Shoot on a plate. Tomatoes, pepper and onions cut. Send vegetables to the same skeleton, where chicken was roasted. Prepare 4 minutes. Add paste, wine, bring to a boil. Put in chicken sauce, salt, pepper, basil. Bring to boil again, then reduce the fire, cover with a lid and stew 25-30 minutes.

Calorie of one portion 374 kcal

Time for preparing from 60 minutes

The level of complexity on a 10-point scale 5 points

Photo: Legion Media, Fotolia / All Over Press

Bulgarian peppers occupy an honorable place on our tables. Bulgarian pepper is popular with color diversity, brightness, a specific spicy aroma and with nothing comparable Khrush. There are many recipes for dishes from Bulgarian peppers, dishes from Bulgarian peppers are equally tasty both in fresh form and after thermal processing. However, the benefits of pepper are not limited to the excellent taste. The addition of Bulgarian pepper into a particular dish fastens appetite and contributes to the best absorption of food, in addition, this vegetable is rich in useful substances. So, by the number of vitamin C Bulgarian pepper occupies a leading position among vegetables and some fruits. It is believed that pepper contains 3-4 times more vitamin C than lemon! Despite the fact that the Bulgarian pepper is called sweet, sugar in it quite not much, only about 5%, but the content of vitamin A and vitamins of group V.

Each hostess has a huge selection of recipes from Bulgarian pepper dishes, which can be prepared for both everyday and festive table. These are all sorts of salads, snacks, roast, soups, etc. Any dish with the addition of Bulgarian pepper in it acquires a bright look and characteristic taste, peculiar to this vegetable. All this, as well as the abundance of nutrients, makes the Bulgarian pepper one of the most valuable and favorite ingredients in a variety of dishes. Surely, each family has its own favorite dishes from Bulgarian peppers, but I always want to try something new. Try to cook a few dishes from this vegetable on the recipes below!

Ingredients:
1 avocado,
1 orange,
40 ml. olive oil,
10 gr. honey
10 gr. Fresh mint,
1 Green Bulgarian Pepper,
1 Yellow Bulgarian Pepper,
1 Red Bulgarian Pepper,
20 ml. lemon juice
salt.

Cooking:
Orange Clean, disassemble for slices, remove the bones and clean the films. From avocado, remove the bone, clean the peel and cut down thin slices. Lay out avocado and orange on a flat plate. Wash pepper, clean from seeds and cut into very thin rings. Put peppers on top of orange and avocado. From several twigs of mint, take the leaves and scroll them into the mortar. Prepare salad refill. Mix olive oil, lemon juice, honey and salt. Mix thoroughly before receiving a homogeneous mass. Add mint to sauce, mix and spin the salad with the resulting refueling.

Ingredients:
700 gr. sea \u200b\u200bcabbage
1 large red bell pepper,
1 head of the reptile bow,
vegetable oil,
Ground black pepper,
salt.

Cooking:
Onions cleanse, finely cut and scatter with boiling water, then rinse it in cold water. Bulgarian pepper wash well, clean from seeds and cut into small pieces. Try sea cabbage if it is too acidic or salty, then rinse it with cold boiled water. Mix pepper and onions, add marine cabbage, spray, pepper, fuel with vegetable oil and mix well.

Bulgarian pepper will look great not only in salads, but also in meat hot dishes. It is combined with any kind of meat, and thanks to his variety of colors gives the dish a bright summer view. Bulgarian pepper and meat dishes will look great even on a festive table!

Ingredients:
1 kg chicken,
3 tomatoes,
1 Yellow Bulgarian Pepper,
1 Red Bulgarian Pepper,
400 gr. Tomatoes canned in their own juice,
2 bulbs,
4 garlic slices,
vegetable oil,
Rosemary twig,
pepper,
salt.

Cooking:
Curish a chicken on the portion pieces and fry them on the vegetable oil until a golden crust appears. Roasted chicken pieces put in the form for baking. Leek Clean and cut the rings. Garlic finely chop. On that oil, in which the chicken fried, fry the onions and garlic. Clean the fresh tomatoes from the peel, cut the pieces and add to the bow. Touch everything about 5 minutes. Then add canned tomatoes, first cleaning them from the peel.

Continue to stew on medium heat. Wash peppers and cut on both sides. Cropped parts Cut into cubes, and the remaining middle thin stripes. Pepper, sliced \u200b\u200bby cubes, add to tomatoes and onions, straightened about 5 minutes, salt, pepper and mix thoroughly. The resulting sauce fill the chicken. Put a chicken into a preheated oven for 15 minutes, then remove, decorate the strips of the Bulgarian pepper and the sprig of rosemary and enter the oven for another 30 minutes.

Ingredients:
500 gr. pork
1 carrot,
2-3 Bulgarian peppers,
2 tomatoes,
2 bulbs,
2 tbsp. tomato paste
100 gr. canned peas,
50 ml of olive oil,
Ground pepper,
salt.

Cooking:
Pork rinse with cool water, cut into small cubes and fry on olive oil to a golden crust, about 8-10 minutes. At this time, clean and cut down the onions by half rings, and cut the carrots with a storage. Add the onions and carrots to pork, mix and fry until the golden color appears. Then add chopped Bulgarian pepper with straw, fry for another 2-3 minutes, then reduce the fire, add tomato paste, peas and peeled peel and sliced \u200b\u200btomatoes. Mix thoroughly and extinguish another 5-8 minutes until the full of meat is ready.

Ingredients:
4 Bulgarian peppers
200 gr. chicken fillet
100 gr. canned champignons
100 gr. cheese
1 bulb,
50 gr. butter
parsley greens,
dill,
pepper,
salt.

Cooking:
Onions Clean and finely cut, finely babbled by parsley and dill greens. Chicken fillet dare in salted water and put it finely. Add to the fillet onions, parsley and dill. Sung and stick to taste, mix well. Peppers cut along in half. Leave the leg, remove only seeds. Fill with chicken fillets and greens fill the halves of peppers, sprinkled with a cheese grated on a shallow grater and lay out on top of a small piece of butter. Place the peppers on the tray, laid out with baking paper, and put in the oven, preheated to 180-200 ° C, for 30 minutes.

Soups are especially bright and soups are especially bright and fragrant. Cooked from the simplest and usual products, but with the addition of Bulgarian pepper, soups acquire the original saturated taste. In addition to taste, such soups are suitable for those who follow their figure. Light lunch is what is needed in the summer. Prepare Bulgarian pepper soup and please your favorite new taste on your dinner table!

Ingredients:
1 large or 2 medium yellow bell peppers,
1 bulb,
1 carrot,
200 gr. cheese
3 tbsp. olive oil,
30 gr. butter
200 ml of milk,
ground black pepper,
coriander,
salt.

Cooking:
Pepper lubricate with olive oil and put on the oven, heated to 180 ° C, for 15 minutes. Baked pepper put in a plate and let him cool. At the cooled pepper, remove the peel and remove the seeds. Packed pepper grinding with a blender. Onions are finely cut, carrot soda on a shallow grater. In the pan, heat the olive oil and fry the onions and carrots on it, add 500 ml of water and coriander to them, bring to a boil. Cheese soda on the grater. Pour milk into the enameled dishes, add cheese into it and put on the middle fire. Without bringing to a boil, boil about 10 minutes, stirring constantly until the cheese is completely dissolved. In the milk with cheese, add puree from pepper and bring the mixture to a boil. In a saucepan with water, onion and carrots, add a dairy mixture, mix, bring to a boil, spray and pepper. The soup is ready!

Bulgarian pepper soup in microwave

Ingredients:
4 Bulgarian peppers
6 tomatoes,
2 bulbs,
2 eggs,
3 tbsp. water,
2 tbsp. vegetable oil
Black pepper,
salt.

Cooking:
Onions Clean and finely cut. In deep dishes for the microwave, pour oil, lay onions and warm at maximum power for 4-5 minutes. Tomatoes scatter boiling water, remove the skin, grind and add to the bow. Prepare in the microwave until the mixture thickens. Pepper Cut straws, add to vegetables, fill it all with boiling water, spray, pepper and prepare at maximum power for 10 minutes. Beat eggs, make them soup, mix and leave to settle for a few minutes.

Using and competently combining the simplest and usual ingredients, you can prepare unusual dishes from Bulgarian peppers. Have you already prepared baking with Bulgarian pepper? We are accustomed to traditional cakes with cabbage, berry, mushrooms or meat, and what about the cupcake with Bulgarian pepper and feta? Or maybe cook marinated baked pepper? Try you definitely like it!

Ingredients:
150 gr. flour
3 eggs,
½ large red bell pepper,
½ Large yellow Bulgarian pepper,
100 gr. solid cheese
130 gr. Feta cheese,
6 tbsp. milk
5 tbsp. vegetable oil
1 Packaging dough breakdler.

Cooking:
The halves of the Bulgarian pepper cut into very small cubes with the sides not more than 5 mm. Take them a little in a frying pan. Mix eggs, milk and oil, add flour, baking powder and grated solid cheese. Mix everything thoroughly. Fetu gently cut into small cubes. Add fetu and pepper to the dough, mix gently. Baking shape Lubricate with vegetable oil, put the dough into it and put it in the oven, warmed up to 180 ° C. After 45 minutes, get the cupcake from the oven, cool down and carefully remove from the form.

Ingredients:
4 red Bulgarian peppers,
20 ml of balsamic vinegar,
7 black pepper peas
1 tsp. dried basil
1 tsp. salts
5 gr. Sahara,
4 garlic slices,
20 ml of lemon juice,
20 ml of olive oil.

Cooking:
Wash thoroughly and dry pepper. Put it on the oven grille and bake at a temperature of 200 ° С about 20 minutes. Hot peppers with a darkened skin lay out in the package, tie it up and leave in a cool place for 30 minutes. Carefully clean the pepper from the skin, keeping it vertically, remove the cuttings and seeds, in separate dishes, drain the juice. Clean garlic and cut it with thin plates in the width of each slices. In the mortar, black pepper pepper pepper, sugar, salt and basil. Add juice from pepper, lemon juice, balsamic vinegar and olive oil. Mix everything thoroughly. Hands divide peppers on 3-4 parts and layers to put into flat dishes. Each layer is filled with marinade and laid garlic. Cover the dishes of the food film and remove for 6 hours in the refrigerator. Before feeding, hold the peppers for some time at room temperature.

Dishes from Bulgarian peppers are not only bright and tasty, but also very unusual. Due to the excellent compatibility with many products from Bulgarian peppers, you can make a huge number of a wide variety of dishes. While the summer was not over, and with it and fresh vegetables did not disappear, time to prepare delicious, fragrant, bright, truly summer dishes from Bulgarian pepper!

Pepper blanks for the winter occupy an honorable place in my culinary notebook, but many hostesses mistakenly consider preserving the remnant of the Soviet past, when there were no frozen and fresh products on sale. In this article, I want to dispel the myths of our Soviet heritage, and show you how to prepare peppers for the winter (recipes with photos are hiding your fingers), and not only.

Real stocking hostesses remain loyal to this method of blanks, and every year the preparation of pepper for the winter in the top of the preservation of the majority of us. Agree, in the season, fresh Bulgarian pepper is worth a penny, and the preservation of pepper for the winter (simple and delicious recipes) are able to significantly ease life in winter in the kitchen.

So nice cold winter evenings, open the jar of fragrant ledge from Bulgarian pepper for the winter (losing fingers) to potato mashed potatoes ... Plus, various billets save our precious time.

Today we will talk about billets from Bulgarian pepper for the winter, where I will write about my favorite recipes that I got from my mother and from my grandmother. Pepper for the winter - the best recipes are collected in one place! Add a page to the bookmark so that in the season of preservation of the workpiece for winter from the Bulgarian pepper have always been at hand.

Pepper for the winter is not only a classic lecture, pepper in honey, pickled pepper and Adzhika "Spark". I will introduce you to many interesting and new recipes for billets from Bulgarian pepper, and I really hope that you will find a recipe for the pepper for the winter, which will love all your loved ones, and the cans with preservation will receive a permanent resistance on the storage room shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, please share a divider in the comments, and add photos of your billets!

Roasted pepper for winter without sterilization

Let's prepare pepper fried in oil with garlic for the winter: fragrant, piquant, and incredibly tasty snack. Looking in advance, I will say that the recipe for fried pepper with garlic for the winter without sterilization, which greatly simplifies the entire conservation process as a whole. If you are looking for original blanks from pepper for the winter, then they are simply obliged to cook pepper on this recipe! How to cook roasted peppers for the winter, I wrote.

Ledge from Bulgarian pepper for winter with beans

Various pepper blanks for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite recipes lecture on the winter from pepper. I am sure that this recipe will like the fans of ledge from pepper for the winter. We will prepare not just a classic ledge with Bulgarian pepper, but ledge with beans. I promise to you with all responsibility that this recipe is leopard from Bulgarian pepper for the winter - your fingers are hiding! How to cook leaks from Bulgarian pepper with beans, look.

Baked pepper for winter with garlic and greens

Baked pepper for the winter in banks is obtained very tasty and fragrant, and will serve as an excellent snack in winter, or can serve canned baked peppers as an ingredient for various vegetable salads. In addition, baked pepper in its own juice for the winter is perfectly used in winter as a filling for pizza - it turns out much more tastier than with fresh or frozen bell pepper. Recipe see.

Bulgarian pepper leaps with tomato juice

Most recently, I prepared a very interesting option - a recipe leap with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked that it was pretty easy to cook it: there are no difficult moments in the recipe with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but with its preparation you will be able to cope with the juicer or meat grinder. Well, I'm interested in you? Recipe with photos.

Marinated pepper with honey

Bulgarian pepper in the oil for the winter: the best recipe!

About how much Bulgarian pepper stands in the winter season, I will not tell you - you yourself know everything perfectly. Better I will share with you a wonderful recipe for delicious pepper in oil for the winter - beautiful and very helpful. So, peppers in oil - the recipe that I got from my mother, and not been tested with one mistress.

Ledge with carrots and onions for the winter

My last experience is a recipe for carrot and onions. And experience very successful! Like any spin of lecture, it came out bright and appetizing, and carrots added some kind and immediacy. As for taste, everything is very good here: I, in any case, nothing to complain about. I think my loved ones, and friends will appreciate this recipe leak from the carrot of Luke and tomato for the winter, when it comes to try it. Recipe with photos.

Pepper marinated for winter with garlic

The main thing in the recipe is marinade. The pen is fragrant, with barely catchy taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack into the daily menu as a supplement to boiled hot potatoes, various porridge, to meat or fish. ...

Ledge with apples for the winter

In my culinary book, too, there are several options ledge. One of the most successful of them is lecturer with an apple, I definitely close it for the winter. The recipe is very simple, and the result is excellent! ...

Marinated Bitter Pepper for Winter

Marinated bitter pippik - an incredible snack, and relevant both on the festive table as a supplement to a plate with pickles and in a daily family menu. Wheel for the workpiece of acute peppers - simple, on the same technology and with such marinade you can preserve the Bulgarian pepper for the winter . ...

Ledge with rice for the winter

How to cook a very tasty lecture with rice for the winter you can see

Sweet pepper in Adzhik for the winter

Look for interesting pepper blanks for the winter? Then pay attention to the sweet pepper in Adzhik. The recipe undoubtedly deserves your attention. How to cook sweet peppers in Adzhik for the winter, look

Ledge for winter from Bulgarian pepper (classic recipe)

Recipe for cooking classic pepper leaks can be viewed

Ledge with tomato juice without vinegar