Recipe for roasted bell peppers. Roasted bell peppers with gravy

This method of cooking bell pepper was brought a long time ago by my mother from Moldova - that was the name of Moldova, which was part of the USSR, then. The whole family loved it so much that not a single summer was complete without this dish. Having tried fried bell pepper, I stopped being surprised by my mother's story that in Chisinau, during the pepper season, it is fried everywhere and literally in bags. The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly all over the kitchen when roasting peppers in vegetable oil and burn your hands. Despite this, I strongly advise you to try this delicious pepper, and I will tell you how to fry it without problems.

You will need:

• green bell pepper
• vegetable oil for frying
• garlic

Step by step photo recipe:

Wash the pepper And dry thoroughly all drops of water with a towel - this will save you from hot splashes when you first dip the pepper into the oil.

Pour vegetable oil into the pan so that it covers the entire bottom, heat it up and put the pepper. Cover immediately. For the greatest safety, make sure the lid is the same diameter as the pan and fits snugly. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it strives to jump out into any even the smallest crack.

Fry the peppers for about 2-3 minutes on each side. Before turning the pepper to the other side, remove the pan from the heat, wait for the storm to subside under the lid, quickly remove the lid, being careful not to get water from it into the pan, set it aside and turn all the peppers to the other side with two forks. With forks, too, be careful - do not make punctures in peppers, the fewer cracks in peppers, the more juice they will retain in themselves, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - she herself was repeatedly burned.
After turning the peppers over, first cover them with a lid, and then put them on the fire.

Your task is to brown the pepper on all sides. The larger the area of ​​​​pepper will be fried, the easier it will be removed from a thin film.

Transfer the fried peppers to a bowl and cover with a plate, let the peppers cool.

Remove the film from the cooled pepper and be sure to save all the juice that flows out.

This juice is flavored with pepper and with a little bit of spice it will turn into a wonderful sauce.

Squeeze garlic into juice and season with salt. If you like it spicy, add ground pepper. I added olive oil infused with red hot pepper. You can add acids: balsamic vinegar or lemon juice. It's all about taste - try it.

Put all the peeled peppers in a bowl with the sauce - they are also salted.

If you did everything right, there will be quite a lot of sauce and it will cover almost the entire pepper.

Roasted bell peppers can be eaten right away, but it’s better if they stand for a while and soak in the sauce. These peppers keep well in the refrigerator and are delicious when cold. They eat it, taking it by the tail with their hands and dipping it in the sauce.

Bon Appetit!

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

Great appetizer

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

Marinated fried peppers

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

Canned Roasted Peppers

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

Roasted Pepper Salad

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

Whole fried pepper

Also a winter preparation, which at the same time may not roll up for a long time, but “live” a little under nylon covers and serve as a snack right now. Peppers are thoroughly washed and fried under the lid. Ready ones are immediately laid out in sterile jars and sprinkled with a large amount of grated and fried carrots and crushed garlic. When the jar is full, 3 large spoons of sugar and a small spoonful of salt are poured into it, plus half a stack of vinegar. It is noteworthy that such fried peppers with garlic do not need a marinade. It is also not necessary to sterilize the jars - and so it is stored for a long time. If you are not going to store jars in the basement or pantry, if you want to eat quickly - do not roll up, just cover and refrigerate. And you can do it in half: “for now” and “for later”. Before the cold weather, you will simply enjoy a snack, and after their onset, you will also rejoice at your foresight.

Step 1: prepare the pepper.

For this dish, it is better to use peppers with thick and juicy walls. The ideal option is Bulgarian, but if this is not the case, you can take a regular salad. First of all, thoroughly rinse the vegetables under cold running water and dry with paper kitchen towels. It is not necessary to cut the stalks and gut the peppercorns from the seeds!

Step 2: Roast the Pepper.

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

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

Step 3: prepare the dressing.

While the roasted vegetables are cooling, prepare the dressing. We remove the peel from the garlic cloves and squeeze them through a press into a deep plate. Pour vinegar there, if desired, add black ground pepper and mix everything with a tablespoon until a homogeneous consistency.

Step 4: bring the dish to full readiness.

Next, very carefully peel the cooled pepper from the skin and make a small incision on each bottom or side with a kitchen knife so that the juice flows out. Then put the peppercorns in any deep dish, for example, a plastic container. Pour each layer with garlic-vinegar dressing, cover the container with a tight-fitting lid, put in the refrigerator for a couple of hours and then serve the dish to the table.

Step 5: Serve Roasted Peppers with Garlic.

Roasted peppers with garlic are served in a salad bowl or on a plate immediately after cooking, or cold after infusion. Basically, this dish is considered an appetizer, as well as a great addition to soups and meat dishes. But also such a pepper is ideal as a filling for pies or pizza. Enjoy healthy and delicious food!
Bon Appetit!

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

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

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

If desired, chopped dill, parsley or cilantro can be added to the mixture of oil and vinegar.

While it’s warm outside and there are a lot of vegetables for sale, why not treat yourself and your family to an excellent snack - fried bell peppers. This is a very tasty and quick dish that can be prepared in minutes and a quick bite to eat.
At the same time, roasted peppers are low in calories and rich in various types of vitamins and minerals. They say that there is about the same amount of vitamin C in bell pepper as in lemon.

This recipe produces a very tasty and juicy pepper. And due to the fact that we leave the stalk with seeds intact, then all the juice remains inside. And when you bite into a pepper, its juice flows like that.

Roasted peppers are a dish on their own, but they can easily be served with other vegetables as an appetizer, a lean second course, or a side dish for meat.

Ingredients:

• 1 kg. bell pepper;
• 1 tbsp vegetable oil for frying;
• salt.

Roasted bell pepper recipe

1. When buying a pepper for frying, choose one that looks “ugly” and small in size. Large peppers take longer to roast and will not be as juicy if they are not roasted enough. Wash the peppers, pat dry with paper towels and set aside to fry. In the meantime, use a kitchen brush to grease the pan with vegetable oil and heat it well.

2. When the pan is well warmed up and smoke comes out of it, lay out our peppers and salt them well. Remember that before laying out the pepper, only mine, do not clean!

3. Reduce the fire to the weakest. We cover the pan with a lid and fry the pepper for 5-7 minutes on four sides, so that each barrel is evenly fried. The smaller the pepper we take, the less time it will take to roast it.

4. It is convenient to turn the pepper with two forks, but try not to pierce the skin so that the juice does not spill out.

5. Put the finished fried pepper on a plate and serve. Bon Appetit!

Details

Fried vegetables are often served with meat or fish dishes, besides, you can fry almost any vegetable, including bell peppers. Roasted vegetables are very tasty. Roasted peppers are prepared quickly and easily, but they are insanely delicious. Roasted peppers can be eaten hot or cold. Garlic gives fried peppers piquancy and a special flavor. Be sure to try cooking fried peppers in a pan with garlic.

Bulgarian pepper fried in a pan with garlic

Required Ingredients:

• bell pepper - 1 kg;
• vegetable oil - for frying;
• garlic - 1 head;
• greens - a bunch;
• salt - to taste.

Cooking process:

To prepare this dish, it is better to take multi-colored sweet peppers. Wash the bell pepper well, then remove the seeds from it. Carefully cut out the stalk by making a circular cut. Then, with a knife, remove the seeds from the pepper without cutting the peppers. Rinse the peppers inside with water.

Place the peppers cut side down to drain the water completely. If this is not done, then during the frying process there will be a lot of strong splashes that can easily burn you.

Heat vegetable oil in a frying pan and add prepared bell peppers. Do not fully cover the pan with a lid. Fry the peppers on both sides over medium heat until tender.

Place the fried peppers on a plate. Peel the garlic and chop finely with a knife or pass through a garlic press. Finely chop the greens with a knife.

Sprinkle the fried peppers with salt, chopped garlic and herbs. You can serve the dish on the table immediately after cooking or wait until it cools completely.

Roasted peppers with garlic marinated in a frying pan

Required Ingredients:

• bell pepper - 9 pcs.;
• sugar - 1 tbsp;
• vinegar - 0.5 piles;
• salt - 1 tbsp;
• water - 0.5 tbsp;
• vegetable oil;
• garlic - 4 cloves;
• parsley - a bunch.

Cooking process:

The first step is to wash the bell pepper. Then remove the seeds and stalk without cutting the pepper. Rinse the pepper again and pat dry. You can leave the peppers unpeeled, but it will be tastier if the peppers are still peeled.

Heat vegetable oil in a frying pan and add peppers. You can stack the peppers more tightly, as during the heat treatment they quickly decrease in volume and size.

Peel the garlic and chop very finely with a knife. You can chop the garlic with a garlic chopper, but it’s better to chop it with a knife - this way the pepper will turn out to be more fragrant and tasty.

Rinse the greens and, shaking from the water, chop finely with a knife. Place the fried peppers in a glass jar. Sprinkle peppers with chopped garlic and herbs.

Now prepare the marinade for the fried peppers. Pour salt and sugar into the pan in which the peppers were fried. Then pour half a glass of water. Stir and bring the mixture to a boil.

When the mixture boils, pour the peppers into a jar with it. Pour vinegar on top. Send a jar of peppers for eight hours in the refrigerator.

Fried peppers with spicy garlic in a pan

Required Ingredients:

• bell pepper - 1 kg;
• garlic - 3-4 cloves;
• olive oil - 0.5 tbsp.;
• hot pepper - 1 pc.;
• salt - to taste.

Cooking process:

Wash the bell pepper and remove the seeds, then cut the pepper into large pieces.

Wash and de-seed hot peppers as well. Cut hot pepper into small pieces. Peel the garlic and chop with a knife.

Heat the olive oil in a frying pan and put the bell pepper, as well as garlic and hot pepper. Saute peppers until tender, stirring occasionally. The dish is prepared quickly, so do not go far from the stove so that your peppers do not burn.

Salt the roasted peppers at the end of cooking. Serve spicy roasted peppers as a side dish for meat or fish dishes.