Sweet pepper dishes will appeal to those who are trying to cook healthy food. The site contains recipes for making sweet peppers, depending on the variety. Peppers of different colors are suitable for different dishes. For example, red peppers are preferred for baking, pickling, and stuffing. Green peppers are more suitable for salads and pepper pastes. The color of sweet peppers depends on the variety and degree of ripeness. The pods can be nearly white, green, orange, and red. Red pepper contains the most vitamins: in terms of vitamin C content, it significantly surpasses lemon. The famous Hungarian pepper (paprika) is a type of sweet pepper used to season goulash and perkelt. This type of pepper was brought to Hungary by the Turks. It looks very similar to regular sweet red peppers, but slightly more elongated and with a pointed end.

If you don't want to mess with dry peas that need to be pre-soaked, then replace them in soups with frozen green peas. The recipe for this vegetable soup with celery allows you to take into account the tastes of all households and choose the appropriate set of food

chapter: Pea soups

Fish baked with vegetables is a simple and tasty dish, which, among other things, is also considered healthy. A gentle cooking method and a minimum of oil preserve the greatest amount of nutrients in fish, which, as you know, it possesses. In e

chapter: Baked fish

Airy chicken dumplings look appetizing in a bowl of hot vegetable soup. The most important thing here is to properly prepare minced meat from chicken breast. If you follow the recipe, it will turn out to be a light, almost weightless consistency, while the taste is

chapter: Chicken soup

The simplicity of some recipes alarms housewives: do such simple actions promise a culinary triumph? Can not be! Probably, such technologies were created as training exercises for completely inexperienced people - as scales in teaching muses

chapter: Stew

A plate of hot cabbage soup is appropriate at any time of the day. I do not call for soup for breakfast, but lunch or dinner will become much more pleasant, home-like, if there is a steaming plate of rich cabbage soup on the table. I'll tell you a secret that sometimes my lunch with these cabbage soup

chapter: Cabbage soup

For stuffing potatoes according to this recipe, the tubers are pre-baked until tender, and then cut in half and filled with baked vegetables. The resulting stuffed potato boats are covered with mozzarella cheese and put in the oven again so that the cheese

chapter: Potato dishes

Funchoza with vegetables and meat is prepared with lightning speed. While the meat is marinated and fried, cut the vegetables. While vegetables are fried, pour boiling water over the rice noodles. After that we mix everything and serve. Everything! A full oriental lunch is ready. Don't ignore

chapter: Chinese cuisine

This layered sandwich can be served as a main course for lunch or dinner. Imagine how delicious toasted meat smells when paired with guacamole, a spicy vegetable salsa. And a fried egg is not superfluous here. In general, this recipe for hot b

chapter: Mexican food

The salad with feta cheese and lentils gives a palette of taste, including the spiciness and sweetness of Yalta onions, the salinity of feta cheese, the juiciness of tomatoes and bell peppers. Balances everything with boiled lentils. She does not have her own well-expressed taste, which is in vegetable

chapter: Vegetable salads

The recipe for a hearty minced turkey stew is simple, but the result is so good you'll want to cook it again. Cabbage should be autumn or winter, but not young. The finished stew can be sprinkled with fresh chopped herbs.

chapter: Stew

There is an idea to decorate the table with baked brisket with a delicious crispy crust. How to do this, I will tell you in detail and show in this recipe. A bonus of the dish is a side dish of vegetables that are cooked along with meat. They are soaked in meat juice and from this stan

chapter: Pork recipes

A rabbit cooked on the stove or in the oven is one of the popular Portuguese dishes. Whatever the recipe, one of the alcoholic beverages is sure to be found among the ingredients. Rabbit meat is marinated, or even stewed in wine or beer. For extinguishing to

chapter: Portuguese cuisine

Take the cutest piece of meat that is looking at you from the counter and, without further ado, bake it whole in the oven. A pork leg cut (ham) will do. Although you can wink a little with a vegetable pillow by adding to it, in addition to ripe tomatoes

chapter: Pork recipes

A recipe for a juicy and vibrant meatloaf that looks good on a festive table. The top layer of meat is covered with a crust of dough, kneaded with the addition of tomato paste. You can serve such a meatloaf in tomato dough both hot and cold.

chapter: Meat rolls

Although roast beef salad is quick and low in ingredients, it can be tricky to prepare than meets the eye. If you are making roast beef for the first time, you will need to follow the recipe exactly

chapter: Beef dishes

Turkey drumstick steaks can be cooked so that the meat just melts in your mouth. This recipe describes in detail how to bake turkey meat in the oven along with vegetables, so that you get not only tasty meat, but a thick vegetable sauce.

chapter: Stew

Traveling around Hungary and tasting national dishes in local restaurants, you are sure to get acquainted with a delicious, hearty dish called paprikash. This dish is easy to repeat at home. Take the Hungarian turkey paprikash recipe, for example.

chapter: Turkey dishes

Pasta goes well with a wide variety of vegetables. Here's a quick recipe for pasta with fried courgettes and cauliflower. You don't need to fry cabbage. It is enough to blanch it in salted water, and then add it to almost ready-made zucchini. Poppy

chapter: Pasta with sauces

An appetizer of baked eggplant in a sweet and sour marinade prepared according to this recipe can be served with any side dish, meat dishes, and even scrambled eggs. Due to the fact that vinegar is included in the marinade, eggplants are stored in the refrigerator for 7-10 days,

chapter: Eggplant recipes

Before cooking, the silver carp is cut into pieces, breaded in flour and lightly fried. Do the same with eggplant. And only after that, the fish with eggplants are placed in a mold, poured with tomato sauce with sweet pepper and baked until completely goth

What delicious can you cook from sweet pepper? We will tell you about this.

Fried peppers

Fry the pepper cut into quarters in vegetable oil until golden brown, transfer to a plate, pour over with wine vinegar, sprinkle with salt, cover and let stand for 15 minutes.

Peel the peppers from the stalk and seeds and stuff with minced vegetables, which include finely chopped onions, carrots, cabbage, taken in equal shares, and a tenth of their total volume, part of parsley and celery. All vegetables and spicy roots used for minced meat must be pre-fry in oil. Fry the stuffed peppers as well. Then put them in a deep metal or ceramic dish, pour the sour cream sauce in half with tomato juice (2 glasses of sauce for 12-15 peppers). Then bake in the oven for 30-45 minutes.

Pepper salad with sour milk

Bake 500 g sweet pepper, peel and seeds, chop. In a separate bowl, mix ½ cup of sour milk with ½ cup of crushed walnut kernels, 1-2 tablespoons of vegetable oil, 1 tablespoon of finely chopped parsley; salt to taste. Pour the chopped peppers with the prepared mixture and stir everything well again. Lemon juice can be added if desired.

Baked Pepper Croquettes

Ingredients:

1 kg of pepper

1 glass of feta cheese,

2 yolks,

3 tbsp. tablespoons of flour or ground crackers, parsley,

100 g of vegetable oil, salt, ground black pepper.

Preparation

Bake pepper, peel and seed, chop finely. Add grated feta cheese, egg and yolks, finely chopped parsley, salt and black pepper. Pour in enough flour or ground crackers to form round or cylindrical croquettes. Roll croquettes in flour and fry in highly heated vegetable oil. Serve hot with salad or sour milk.

Pickled pepper

Ingredients:

400 g pepper

100 g carrots

100 g of onions

150 g white cabbage,

50 g celery (root),

50 g vegetable oil

250 g of tomato for marinade,

Parsley, dill, salt.

Preparation

Boil peeled pepper in water for 10-12 minutes, put on a sieve, let dry, chop finely, put in a wide bowl, pour marinade and simmer in the oven or on the stove for 20-30 minutes. Serve chilled in a salad bowl, sprinkle with dill or parsley.

To prepare the marinade, cut the peeled vegetables into strips or small cubes, fry with a little vegetable oil, add finely chopped cabbage, salt, pour pepper and then simmer.

For pickling, take green, fresh fruits of pepper, without a hint of lethargy. The stalks are removed, the fruits are thoroughly washed, placed in an enamel bucket, shifting every 3-4 rows with tarragon shoots, and poured with brine (700 g of salt per 10 liters of water). A wooden circle with a slight oppression is laid on top of the pepper. After 5-7 days, they are transferred to a cool place. The pepper is ready to eat in 50 days.

Algerian pepper

Ingredients

Sweet pepper - 12 pcs.,

Onions - 2 pcs.,

Vinegar - 2 tbsp. spoons,

Olive oil - 3.5 tbsp. spoons,

Ground black pepper, salt.

Preparation

Bake the pepper in the oven, peel, cut into large noodles, mix with chopped onion rings, season with salt, pepper, oil, vinegar.

Peppers fried with garlic

Ingredients:

Sweet pepper - 500 g,

Garlic - 2-3 cloves,

Vegetable oil - 3 tbsp. spoons,

Salt to taste.

Preparation

Wash the pepper, remove the seeds from it and salt from the inside.

Pour vegetable oil into a hot frying pan, place the prepared fruits and fry on both sides under the lid. Peel and grate the garlic, or chop it very finely, or crush it in a mortar. Put the fried peppers on a plate, sprinkle with garlic, pour over the juice left after roasting. Serve hot or cold as desired.

Pepper with chanterelles

Ingredients:

Sweet pepper - 8 pcs.,

Onions - 1 pc.,

Fat - 50 g,

Chanterelles - 250 g,

Tomatoes - 500 g

Parsley (herbs), salt.

Preparation

Fry finely chopped onions with bacon, add chanterelles, peeled and chopped tomatoes and chopped peppers, salt and simmer everything in the oven. Sprinkle the finished dish generously with chopped parsley.

Dried pepper

Peel well-ripened sweet peppers from seeds, cut into 3 x 4 cm pieces and put in boiling water for 3-4 minutes. Dry in the sun until tender. Dried peppers are stored in tied plastic bags or tightly closed glass jars.

Dried peppers are used for dressing the first and second courses, salads, dipping them into boiling water before use.

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning to be a relic of the Soviet past, when frozen and fresh products were not on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare pepper for the winter (you will lick your finger recipes with photos), and more.

Real thrifty housewives remain faithful to this method of harvesting, and every year harvesting peppers for the winter is at the top of the conservation checklist for most of us. You must admit that in the season fresh bell peppers cost a penny, and preservation of peppers for the winter (simple and tasty recipes) can greatly facilitate life in the kitchen in winter.

It's so nice on cold winter evenings to open a jar of fragrant bell pepper lecho for the winter (lick your fingers) to mashed potatoes ... Plus, various preparations significantly save our precious time.

Today we will talk about preparations from bell peppers for the winter, where I will write about my favorite recipes, which I inherited from my mother and grandmother. Pepper for the winter - the best recipes are collected in one place! Add a page to the bookmark so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled peppers and Ogonyok adjika. I will introduce you to many interesting and new recipes for blanks from bell peppers, and I really hope that you will find for yourself a pepper recipe for the winter that all your loved ones will love, and canned jars will receive a permanent registration on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for the divider in the comments, and also add photos of your jars with blanks!

Roasted peppers for the winter without sterilization

Let's cook fried peppers in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. Looking ahead, I will say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original blanks of pepper for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite lecho recipes for the winter from pepper. I am sure this recipe will appeal to fans of pepper lecho for the winter. We will cook not just a classic lecho with bell pepper, but lecho with beans. I promise you with all responsibility that you will lick your fingers with this recipe for lecho from bell pepper for the winter! How to cook lecho from bell pepper with beans, we look.

Baked peppers for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and aromatic, and will serve as an excellent snack in the winter, or you can use canned baked peppers as an ingredient in various vegetable salads. In addition, baked peppers in their own juice for the winter are ideal for use in winter as a pizza filling - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

More recently, I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to prepare it: there are no difficult moments in the recipe for lecho with juice, everything is quite simple and quick. The most difficult thing is tomato juice, but a juicer or meat grinder will help you with its preparation with great pleasure. Well, did I interest you? Recipe with photo.

Pickled peppers with honey

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

I will not tell you about how much bell pepper costs in the winter season - you yourself know everything very well. I'd rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil is a recipe that I got from my mother, and we are watching more than one housewife.

Lecho with carrots and onions for the winter

My last experience is a carrot and onion lecho recipe. And the experience is very successful! Like any lecho twist, this one came out bright and appetizing, and the carrots added some kind of enthusiasm and spontaneity to it. As for the taste, everything is very good here too: I, in any case, have nothing to complain about. I think both my family and friends will appreciate this recipe for carrot, onion and tomato lecho for the winter, when it’s time to try it. Recipe with photo.

Pepper marinated with garlic for the winter

The main thing in the recipe is the marinade. The pepper is aromatic, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar makes it possible to include this appetizer in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. ...

Lecho with apples for the winter

In my cookbook, there are also several lecho options. One of the most successful of them is a lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is great! ...

Pickled hot peppers for the winter

Pickled bitter peppers are an incredible appetizer, and are appropriate both on a festive table as an addition to a plate of pickles and in an everyday family menu. ... ...

Lecho with rice for the winter

You can see how to cook a delicious lecho with rice for the winter

Sweet pepper in adjika for the winter

Are you looking for interesting blanks of pepper for the winter? Then pay attention to the sweet pepper in adjika. The recipe undoubtedly deserves your attention. How to cook bell peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

How to cook pepper lecho in tomato, you can see

Canned peppers in quarters marinated

Sweet peppers are undoubtedly one of Nature's best gifts to humanity. Fueled by the lively energy of the sun and summer, it invariably becomes an adornment of any summer and autumn table every time.

While the garden beds are still pleasing summer residents with a harvest, it's time to think about harvesting pepper for the winter.

With the right approach, it is the pepper that has the greatest chance of becoming a hit on winter holiday tables.
Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruits!

Top 7 most profitable pepper blanks

It's no secret that we will always strive to prepare a masterpiece and spend as little time and money as possible. And this is right in our fast-paced, stressful life.

Therefore, out of thousands of different methods and recipes, today's selection includes just such ... well, so that both quickly and "masterpiece".

1. Pepper in freeze

A very convenient form of preparation for the winter. Fresh frozen peppers retain their aroma, which is a godsend for winter dishes: on a February day, the smell of fresh peppers will be akin to a holiday). Peppers are frozen for different purposes, on which the preparation method also depends. What are the possible options?

For winter stuffing

For this purpose:

1. They choose fruits that are more or less the same in size and shape, cut off the "caps" with the stalk, remove the seeds, and put them in boiling water for 20-30 seconds (no longer!).
2. Then the peppers are put, like nesting dolls, one into the other in a kind of "train", packed in a plastic bag, plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.

Blanched peppers are less brittle and do not break when placed in one another. And the lids, if you like to close the peppers when stuffing, put them together with the blanks in the freezer.

As a dressing for dishes (soups, mashed potatoes, stews)

It's generally simple here: peel the peppers from seeds and cut them as soon as you come up with them - into rings, straws, cubes, slices ... add in portions or all together, put them in a bag and send them to the freezer.

Freeze peppers as a dressing

As a finished semi-finished product

For this type of workpiece you need:

1. Bake the peppers on a baking sheet in the oven at + 180 ° C for half an hour.
2. Remove the skin from the cooled fruits and remove the seeds, and put the peeled baked peppers in batches in a bag or containers and send them to freeze.

In winter, after defrosting such semi-finished products, it is enough to add pepper, garlic, oil or lemon juice to taste - and you get an incredibly tasty and beautiful salad.

A highly demanded and profitable blank. Stuffed peppers have become a favorite dish for many, so such recipes are always relevant. We present two of the simplest options.

Recipe 1:

1. Rinse not very large fruits, remove the stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity.
2. Put in 2- or 3-liter jars, pour the brine in which the pepper was boiled to the top, add 9% table vinegar (2 tablespoons for a 2-liter jar, 3 tablespoons for a 3-liter jar) and roll up.

Recipe 2:

1 ... To cook fill based on:

• water - 1 l;
• sugar - 70 g;
• salt - 35 g;
• citric acid - 8 g.

2. Peppers, peeled of stalks and seeds, should be immersed in boiling water for 2 minutes and immediately cooled
in cold water. Put them one into the other and put in a jar or, flattening, lay the peppers
sideways one on top of the other.

3 ... Pour with boiling brine, sterilize: jars with a capacity of:

• 1 l - 10-15 minutes:
• 2 l - 20 minutes;
• 3 l - 25 min.

4 ... Roll up immediately.

In winter, it is enough to open such a jar - and you can immediately stuff the peppers! Convenient, fast and tasty!

An extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. A characteristic feature of traditional lecho is a must the presence of 3 components: sweet peppers, tomatoes and onions.

But, as often happens with the dishes loved by the people, each housewife began to interpret it in her own way, as a result of which today lecho is a variety of options for combining bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even already everything that you think of to add there)

An almost classic Lecho recipe

• bulgarian pepper - 2 kg;
• tomatoes - 2 kg;
• onions - 1 kg;
• vegetable oil - 150 ml;
• vinegar 9% - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• salt - 2 tsp;
• black peppercorns - 1 tsp;
• allspice - 4 pcs.;
• bay leaf - 2 pcs.

Recipe:

1. Rinse the tomatoes, chop in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
2. Put everything in a bowl or saucepan, add sugar, salt, pepper, bay leaf, oil and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho into the jars and roll up.
3. Turn over onto lids and put to cool in a warm place.

In the next video - another recipe for lecho: from bell peppers, carrots and onions.

Lecho can be used both as a separate dish and as a side dish, and both will be a joy in winter.

Hot spices have always been in honor of the people, and adjika is one of them.
In the classic version, adjika is red hot peppers, garlic and herbs carefully ground with salt. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots and even apples.

Agree, today almost any hot sauce containing hot peppers and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.

Original mild adjika

For cooking you will need:

• Bulgarian pepper - 1.5 kg;
• tomatoes - 5 kg;
• carrots - 1 kg;
• garlic - 350 g;
• sugar - 300 g;
• salt - 100 g;
• vinegar 9% - 250 ml;
• vegetable oil - 250 ml.

Recipe:

1. Chop the pepper, tomatoes and carrots in a meat grinder or blender, put on fire, after boiling, simmer over low heat for 45-60 minutes.
2. Then add salt, sugar and butter and continue simmering for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes add chopped garlic.
3. After another 15 minutes, put the finished adjika in prepared jars and roll up.

For cooking you will need:

• Bulgarian pepper - 5 kg;
• bitter pepper - 500 g;
• tomato paste - 500 g;
• tomatoes - 1.5 kg;
• carrots - 1 kg;
• onions - 2.5 kg;
• garlic - 5-6 pcs.;
• parsley - 1 bunch;
• fresh and dry cilantro - 1 + 1 bunch;
• salt to taste.

Recipe:
1. Grind all ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in preheated jars and roll up.

As you can see, both recipes are simple in execution, but different in taste, although both are "adjika".

Pickled peppers become a decoration of any table. Red, yellow and green hot-sweet slices look great among appetizers and conquer with a spicy smell and excellent taste. A properly cooked pickled pepper is always a win-win: it tastes and looks incomparable!

Pickled Pepper Recipe

For cooking you will need:

• bulgarian pepper - 8 kg;
• sugar - 400 g;
• salt - 4 tbsp. spoons;
• vinegar 9% - 400 ml;
• sunflower oil - 400 g;
• bay leaf - 4-5 pieces;
• cloves - 4-5 pcs.;
• black peppercorns - 12 pcs.;
• allspice - 4-5 pcs.;
• water - 2 l.

Recipe:

1. Remove the seeds from the pepper and cut into quarters. For blanks, it is better to choose short, more or less identical fruits, then the slices will be the same. But, if the peppers are different, it doesn't matter, then you can cut the long ones into more slices. It will be beautiful if the peppers themselves are different in color - green, red, yellow.
2. Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in the vinegar.
3. Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) into the boiling marinade.
4. Keep the pepper in the marinade on low heat for 4-5 minutes (it is not worth it more for the sake of prevention)) and quickly transfer to the prepared jars. As soon as the can is full, roll up.

Tips in passing:

• If you are not allergic to honey, then it can be added to the recipe instead of sugar, the taste of the finished pepper will even benefit. You can familiarize yourself with one of these recipes in the article.
• If you "play around" a little longer and cut the pepper into strips, the dish will definitely become a hit of the winter period: it looks very nice on the table!
• If you want to add a unique touch to a classic recipe, put a different set of spices in each jar on the bottom - tarragon, coriander, rosemary, you can add thinly sliced ​​slices of parsley or celery root ... or even carrots. Then you will surely please everyone, no matter how different the tastes of your family or guests!

Pepper in tomato-garlic sauce

Delicious and aromatic preparation for the winter. It prepares quickly and easily, and will find a lot of fans).

For cooking you will need:

• sweet pepper - 1 kg;
• tomatoes - 700 g;
• garlic - 3-4 cloves;
• sugar - 2.5 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• vinegar (apple, wine) - 30 ml;
• vegetable oil - 30 ml.

Recipe:

1. Grind the tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue boiling for another 5 minutes.
2. Pepper, peel and cut into quarters, put in tomato-garlic mass, stir and simmer over low heat for 15 minutes. After adding vinegar, keep on fire for another 10 minutes, put in prepared jars and roll up.

From the specified amount of pepper, 2 jars of 0.5 liters of the finished product are obtained.

Another way to prepare bell peppers in a tomato will be shown by the regular author of our Youtube channel - Tatiana:

Roasted peppers in marinade

The original preparation: the peppers in this version are not freed not only from seeds, but even from the stalk. In this form, they are fried and then filled with marinade. In winter, such peppers go off with a bang. And putting peppers of different colors in different jars, you miraculously simultaneously make blanks that are different even in taste - here's a bright winter variety for you!

In the next video - one of the options for preparing fried peppers in a marinade:

And the pepper marinade itself

As the cucumber pickle has its "purpose", so the pepper marinade, which remained after the pepper migrated to the table, can have a "second life". Remember how much delicious canned food marinade you had to pour out? But our summer residents also found the possibility of "waste-free production" here!

Dressing Sauce (from SLAIER L)

• pepper marinade - 4 parts;
• mayonnaise - 3 parts;
• soy sauce - 1 part;
• chopped greens, mustard, tomato, lemon juice, horseradish, garlic, spices - for an amateur, to taste.

This sauce can be served with any meat dish, it can be used for pizza dough (for filling) or used as a salad dressing. Another great idea is to use a "peppery" marinade when stewing meat. Try it and you will get an original flavor with a fresh summer touch ...

In summer, housewives often stuff pepper with minced meat and rice or vegetable mixtures. The same peppers can come to our winter tables. Here are two recipes that, if they are not useful in this particular version, will certainly serve as a starting point for a new idea, how you can stuff pepper to send it for long-term storage.

For cooking you will need:

• bell pepper - 10 pcs.;

• zucchini - 500 g;

• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato juice - 1 l;
• peppercorns, salt, herbs.

Recipe:

1. Peel the peppers, remove the stalk and seeds. Blanch in boiling water for 4-5 minutes.
2. For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.
3. Stuff the peppers, put them tightly in jars and pour over boiling tomato juice. Sterilize for 15-20 minutes and roll up.

And in the next video - advice on how to cook stuffed peppers for freezing for the winter:

In Bulgaria, sweet peppers are considered their national vegetable. But, surprisingly, they did not begin to cultivate it 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's doctor wrote that the Indians called this vegetable "ahi" and ate it instead of salt. In Europe, the first to grow a sweet vegetable were the Spaniards and the Portuguese. Then the peoples of Algeria and Italy, the 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 this juicy, crunchy vegetable was called “a cool flower garden”, later, when Bulgarian breeders introduced the people to large-fruited varieties, they renamed it into Bulgarian pepper. In Bulgaria itself this vegetable is called "chushka", in most European countries - "paprika", in Brazil - "pimentao" (big pepper), in some states of the United States - "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 cooked from it. Of course, fresh vegetables are the most beneficial for the body. It contains many 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 have different amounts of nutrients. Green is useful for those who experience daily stress, it has general tonic and restorative properties. Yellow bell peppers are rich in carotenoids, which have a beneficial effect on the eyes. Red contains a daily requirement of vitamin C, helps to cope with colds and long-lasting coughs. The ideal option is to add peppers of all possible colors to the dish. The taste of vegetables is practically the same.

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

Core the peppers. Chop the onion, grate the carrots. Fry half of the onions and carrots in oil. Mix the minced meat and rice. Add fried carrots and onions, season with salt and pepper. Fill the peppers with minced meat. Stir in sour cream and tomato paste. Combine the remaining onions and carrots in a saucepan. Add sour cream and tomato sauce. Lay out 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, remove the skin, cut into cubes, pepper into strips, onion into large cubes. Fry the meat in oil until golden brown. Put meat, onions, bell peppers in a saucepan. Chop hot peppers and add to the meat together with tomatoes and crushed garlic, paprika. Pour in water (1 glass). Simmer covered for 30 minutes. Pour flour into sour cream, mix well. Add sour cream to the meat. Simmer for another 10 minutes, covered.

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 petioles, white stale 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. Put in a salad bowl. Send bread there (you can pre-soak the bread a little, but it can also be stale, like crackers). Finely chop the onion. In a bowl, combine two types of vinegar, oil, salt and pepper. Add onion, stir. Season salad, add basil. If necessary, add 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., eggplant - 4 pcs., zucchini - 4 pcs., onion - 1 pc., garlic - 2 cloves, vegetable oil, salt, ground black pepper

All vegetables, except pepper, cut into circles, salt. Grate the garlic on a fine grater, mix with oil and salt. Chop the onion, fry. Bake the peppers in the oven for 15 minutes, then wrap with cling film, leave for 20 minutes, remove the peel, cut into large squares. Put vegetables in a heat-resistant form (as in the photo), alternating them. Drizzle with oil 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 they are black and brown, about 25-30 minutes. Take out, put in a plastic bag, tie and leave for 10 minutes. After that, the skin can be easily removed. Remove seeds. Put cream cheese, cottage cheese, basil, salt, pepper in a blender. Grind until smooth. Put the filling in each pepper, roll it up 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, vinegar 3% - 0.7 cups, vegetable oil - 0.5 cups, salt - 2 tbsp. l.

Wash the jar with baking soda, sterilize. Pepper to remove 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 in a boiling marinade and cook for 5 minutes from the moment of boiling. Then put in jars, pour marinade and roll up. Turn the jars 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 saucepan in oil. Chop the garlic, put on the onion. Add salt, pepper, paprika. Cut the meat, put in a saucepan. Cover and simmer for 1.5 hours. Add water if necessary. Chop tomato, carrot, potato. Place vegetables and pasta in a saucepan. Pour in hot water (400 ml). Cook until vegetables are ready. Salt and pepper. 15 minutes before being ready, put pepper in 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., 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 the tomatoes, peppers and onions. Send vegetables to the same saucepan where the chicken was fried. Cook for 4 minutes. Add pasta, wine, bring to a boil. Put chicken, salt, pepper, basil in 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

Photo: Legion Media, Fotolia / All Over Press