Dishes made from frozen sweet peppers. Pepper preparations for the winter: the most delicious recipes with photos! To prepare you will need

Every housewife at the end of summer and beginning of autumn is going to make pepper preparations for the winter. After all, canned bell peppers are incredibly tasty and incredibly healthy!

Pepper preparations for the winter can be very varied, such as the popular lecho, pepper caviar, various salads, peppers with honey, peppers stuffed with vegetables.

In general, pepper is a universal vegetable, and bell pepper for the winter can be prepared in a wide variety of ways, depending on your taste preferences.

I bring to your attention proven recipes for pepper preparations from the notebook of my mother and grandmother. I learned some ways to prepare bell peppers for the winter from my friends and former work colleagues. If you have your favorite and proven pepper preparations for the winter, write in the comments, or in the Home Restaurant group in social network VKontakte and Odnoklassniki!

Velvet lecho without vinegar and oil

If you like simple and hassle-free recipes, then my recipe for lecho without vinegar will certainly please you. We will prepare lecho without vinegar and oil, which makes this preservation simply irreplaceable if you are on a diet. In addition, lecho without vinegar can be safely given to children, provided that all storage recommendations given in the recipe are followed. See recipe with photo

Pepper adjika with tomato juice and Krasnodar sauce

I would like to introduce you to my discovery last year - a very tasty adjika with the addition of Krasnodar sauce. The result is a universal thick adjika sauce, which is suitable for pasta, buckwheat, meat, I also used it as a sauce for pizza and a sauce for lasagna. And if you add barbecue spices, you get a delicious grill sauce that you don’t need to prepare specially, just open the jar and that’s it. Recipe with photo.

Baked peppers for the winter “for gourmets”

Today I want to tell you how to prepare baked peppers in your own juice for the winter for further use in salads and appetizers. Baked peppers for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only the juice from the peppers), and all this with the addition of olive oil. In terms of salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo.

Bell pepper for the winter in Armenian style

A friend shared this recipe with me: she knows that I love delicious preserves, and if it’s also easy to make, even more so. Recipe bell pepper for the winter in Armenian - just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get an excellent winter snack: moderately spicy, appetizing, aromatic and tasty. See recipe with photo

Serbian sauce Ajvar

Ajvar is a sauce made from baked peppers and eggplants, with the addition of garlic, hot peppers and spices. You can cook it just like that, or you can preserve it. This is what I want to tell you about making this sauce today. As a rule, peppers and eggplants are made into lecho, sauté and the like for the winter. But the sauce made from these vegetables also deserves your attention. Recipe with photo.

Bell pepper caviar

Caviar from bell peppers, pre-baked in the oven, turns out incredibly tasty and aromatic. I make this preserve every year, it always runs out faster than the rest. The specified amount of products makes 3 half-liter jars, so feel free to increase the portion several times. Look at the recipe with photos.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See recipe with photo

Peppers stuffed with cabbage for the winter

I wrote how to cook peppers stuffed with cabbage for the winter.

Appetizer of bell pepper for the winter with pear

In this appetizer, peppers are closed for the winter... with a pear. Yes, yes, that’s right, with a pear. There are other ingredients - onions and cabbage: as you understand, they also play an important role when it comes to the flavor composition. But what struck me most was the marinade. Into the usual orderly row of its components (garlic, vinegar, vegetable oil, salt, sugar) burst...Who did you think? Cinnamon! Interesting? Recipe with photo.

Bulgarian lecho: a conservation classic!

You can see how to prepare real Bulgarian lecho.

Pepper salad for the winter “To the bull’s eye!”

Do you like unusual and tasty pepper preparations for the winter? Pay attention to this salad! You can look at the recipe for pepper salad for the winter “To the bull’s eye!”

Bell pepper lecho for the winter “You’ll lick your fingers”

Pepper lecho “You'll lick your fingers” - a delicious and very aromatic preserve, like sunshine in a jar. In our family, we simply adore lecho and eat it with tomato sauce, it’s very tasty. Therefore, we usually make lecho for the winter using this recipe in large batches so that it lasts for the whole winter. See recipe with photo.

The main sweet pepper season begins in August and lasts until mid-autumn. It is at this time that its fruits are most full of vital juices and strength. Of course, you need to take advantage of this!

If you are not a fan of lengthy culinary processes, you can do it simpler: cut off a slice of sweet pepper and crunch it to your advantage and for your pleasure - pepper is very tasty even in its raw form. But we are pursuing other goals, namely: learning to cook incredibly tasty dishes from sweet peppers. And first, let's find out who pepper loves?

In principle, pepper is not picky and goes well with almost all vegetables. But he especially loves tomatoes. Adjika, lecho, stew, salads, all kinds of side dishes and snacks, as well as other equally tasty dishes are the result of the union of this couple.
In addition to tomatoes and other vegetables, peppers will be good in combination with rice, cheese, olives, meat, fish, and leafy salads. The scope of use of pepper is also wide: appetizers, salads, first and second courses.

Culinarily, pepper is not difficult to handle. Before processing, you need to remove the stalk and seeds. To do this, the base of the stalk is carefully trimmed and pulled out along with the seed part. The peppers are then rinsed to remove any remaining seeds and dust. To prepare hot dishes, take large, slightly unripe fruits of light green, dark green or yellowish color, and for salads, take ripe fruits of bright yellow and red color. If you are going to stuff peppers, it is better to first pour hot water over the pepper (without seeds) and boil for 1 minute. That's all the wisdom.

COOK TOGETHER

Pepper stuffed with vegetables

INGREDIENTS

• Sweet pepper - 1 kg
• Carrots - 300 g
• Cabbage - 150 g
• Onion - 100 g
• Tomato puree - 100 g
• Parsley and celery root - 40 g
• Spices - to taste
• Salt - to taste

COOKING METHOD

Roots (carrots, celery and parsley), peel the onion, cut into small strips and fry with fat. Scald the cabbage, chop finely, combine with the roots, add a little water, tomato paste, salt and simmer the vegetables until soft.

We wash fresh sweet pepper pods of the same size and shape, cut the top wide part pod not completely, but in the form of a cap and remove the seeds without violating the integrity of the pod. Then place the pods in boiling water for 1-2 minutes, place on a sieve and cool.

Fill the peppers with the filling, place them in one row in a shallow dish, fill them with tomato sauce, add crushed garlic, a pinch nutmeg and simmer until done.

Serve the finished peppers along with the sauce in which they were stewed.

Pickled sweet peppers

INGREDIENTS

• Bell pepper (sweet) - 1 kg
• Parsley and tarragon - to taste
• Hot pepper - to taste
• Greens and dill inflorescences - to taste
• Garlic - to taste

COOKING METHOD

Wash the peppers, remove the stems and seeds. After cleaning, immerse in cold water for 30 minutes, and then either cut the pepper into longitudinal strips 3-3.5 cm wide, or leave the fruits whole.

To prepare the marinade, bring 1 liter of water to a boil, add 5% vinegar (0.5-1 cup), salt (1 tbsp) and boil for 1 minute.

Place herbs and spices at the bottom of prepared 0.5-1 liter jars, put pepper on top and pour boiling marinade over them.

Place the jars in a pan of boiling water and sterilize half-liter jars for 12-15 minutes, liter jars for 18 minutes.
After sterilization is completed, seal the jars and cool.

Tip: for pickling you need to take green and red bell pepper fruits that have fleshy walls. Fruits with hard, parchment-like walls are not suitable for pickling.

Sweet pepper in tomato

INGREDIENTS

• Sweet pepper - 500 g
• Vegetable oil - 100 g
• Tomatoes - 200 g
• Onions - 1 pc.
• Garlic - 3 cloves
• Salt - to taste
• Parsley (greens) - to taste

COOKING METHOD

We wash the pepper without removing the stalk, and then prick it with a fork in several places. Fry the prepared pepper on all sides in vegetable oil.

Peel the tomatoes, chop finely and fry along with chopped onion. Add crushed garlic, finely chopped herbs and salt.

Place the finished pepper on a plate, pour hot tomato sauce over it and let it sit for a while. Serve the appetizer chilled.

Sweet pepper salad

INGREDIENTS

• Sweet pepper - 5 kg
• Sugar - 200 g
• Vinegar - 200 g
• Vegetable oil - 200 g
• Water - 1000 ml
• Parsley - to taste
• Pepper - to taste
• Salt - 1 tbsp.

COOKING METHOD

We clean the pepper from the stalk and seeds, wash it well and cut into small slices.

Place the pepper in the pan. Add water, sugar, butter, chopped herbs, pepper, salt and bring the mixture to a boil. Cook for another 15-20 minutes. Just before the end of cooking, add vinegar to the salad and pour it into clean, sterile jars.

Cover the jars with sterile lids and roll them up.

Baked peppers with egg

INGREDIENTS

• Egg - 1 pc.
• Dutch cheese - 30 g
• Red bell pepper - 60 g
• Yellow bell pepper - 60 g
• Tomatoes - 70 g
• Onion - 50 g
• Basil - to taste
• Black pepper - to taste
• Salt - to taste
  Vegetable oil - to taste

COOKING METHOD

We clean the peppers from seeds, wash them, dry them and cut them into strips. Cut the onion into strips and the tomatoes into half rings.

Heat vegetable oil in a frying pan. Place onion in oil and fry until transparent. Then add the pepper, lightly fry and add the tomatoes.

After a minute, add salt, black pepper, a little basil, stir, heat, remove the vegetables from the heat and transfer to a deep refractory plate. Top the vegetables with grated cheese.

Place the dish in the preheated oven for 5 minutes. When the cheese has melted, break the egg on top of it and place it back in the oven.

The dish is ready when the whites have curled.

Sweet pepper sauce

INGREDIENTS

• Sweet pepper - 200 g
• White grape wine - 100 g
• Vinegar 3% - 75 g
• Butter - 80 g
• Peppercorns - to taste
• Bay leaf - 2 pcs.
• Garlic - 1 clove
• Meat broth - 800 ml
• Flour - 1 tbsp.
• Salt - to taste

COOKING METHOD

Prepare the red base sauce. To do this, melt and fry a spoonful of butter until red, then add flour, and, stirring, fry until reddish-brown, then dilute with broth, add salt and heat.

Next, finely chop the sweet peppers and sauté in butter until tender. Pour wine into the sautéed peppers and boil the liquid to two-thirds of the original volume, then add the red main sauce and cook for 15-20 minutes.

Add crushed black pepper, bay leaf, garlic, crushed with salt, into the boiled sauce and boil again for 5-10 minutes, then strain, rubbing the pepper, and season butter. The sauce is served with boiled and fried meat, hare and wild goat dishes.

Sweet pepper vinaigrette with potatoes

INGREDIENTS

• Canned sweet pepper - 500 g
• Potatoes - 5 pcs.
• Eggs - 1 pc.
• Green onion - 100 g
• Salt - to taste

COOKING METHOD

Cut the peeled boiled potatoes and hard-boiled egg into thin slices and place in a bowl. Add chopped canned peppers, salt the salad, and then mix.

We spread the vinaigrette in a salad bowl in a heap, which we cover with a edging of finely chopped onion.

Salad ready.

Decorate the vinaigrette with egg slices and finely chopped herbs.

Pepper stuffed with meat

INGREDIENTS

• Sweet pepper - 12 pcs.
• Tomatoes - 1 pc.
• Onions - 1 pc.
• Minced meat - 600 g
• Rice - 0.33 cups
• Sunflower oil - 1 tbsp.
• Parsley - 1 tbsp.
• Mint - 1 tsp.
• Salt - to taste
• Pepper - to taste

COOKING METHOD

Cut off the tops of the peppers and save. We clean the pepper from seeds and veins. Salt inside and prick with a fork in 2-3 places.
Prepare the filling: finely chop the onion and simmer. Add minced meat, rice, seasonings and mix. Fill the peppers with the mixture, cover with the previously cut off tops, and place in a pan.

Separate the peppers from each other with tomato slices. Pour the contents of the pan with a glass of warm water or broth.

Bake in the oven for about 45 minutes at 220°C.

INGREDIENTS

• Tomatoes - 3 kg
• Sweet pepper - 2 kg
• Onions - 1 kg
• Sugar - 150 g
• Garlic - 1 pc.
• Vinegar - 1 tbsp.
• Bay leaf - 3 pcs.
• Cloves - 1 pc.
• Sweet peas - 1 pc.
• Ground black pepper - 0.5 tsp.
• Salt - 3 tbsp.

COOKING METHOD

Wash the tomatoes and cut into medium-sized slices. Heat the frying pan, pour vegetable oil onto it, wait until it warms up, and then lay out the tomatoes and simmer them until the juice releases abundantly.

When the tomatoes are stewed, add sweet pepper, cut into medium-sized pieces, and diced onion to the lecho. Simmer the vegetables over low heat for about half an hour.

15 minutes before the end of stewing, add garlic (pressed or finely chopped) to the lecho. Then add salt, sugar and spices to the lechlo. When the dish is ready, pour a little vinegar into it. The lecho is ready for consumption.

You can serve the dish either warm or cold, having previously transferred it to a salad bowl and sprinkled with finely chopped herbs. Those who want to enjoy lecho in winter will have to go through the standard canning process: sterilizing the jars and rolling the food into them.

Adjika spicy

INGREDIENTS

• Hot pepper - 100 g
• Garlic - 100 g
• Sweet pepper - 200 g
• Tomatoes - 400 g
• Vinegar - 20 g
• Sugar - 20 g
• Salt - 20 g

COOKING METHOD

Grind peppers, garlic and tomatoes in a food processor until homogeneous mass. Add salt, sugar, vinegar and mix thoroughly - salt and sugar should completely dissolve.

Let the adjika brew for a bit.

Pour the finished adjika into a gravy boat and serve.

What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. How much delicious dishes You can cook with it, but there are no less ways to prepare bell peppers for the winter. Best Recipes You can collect for a long time from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The ones that are the best and the most delicious recipes for me.

Today we will preserve bell peppers for the winter in several proven and very tasty ways.

Pickled bell peppers for the winter - step-by-step preparation recipe

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often marinate bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack ourselves.

For pickled bell peppers you will need:

• sweet bell pepper - 3 kg,
• vinegar 9% - 1 glass,
• sugar - 0.5 cups,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - a large bunch,
• peppercorns - 1 teaspoon,
• cloves - 6-8 pcs.

Fleshy red and yellow peppers are best for pickling. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.

Preparation:

1. Wash the peppers. Remove the stalk and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Place pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not become completely cooked. Pickled peppers are very good with a little crunch.

5. Prepare jars for canning. Cans with a volume of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pan of water, hold them over steam, or put them in the microwave with water and let them boil.

To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.

7. Screw on the lids of the jars or roll them up with a machine. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bell pepper for the winter in honey sauce - recipe with photo

Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. For winter variety The prepared recipe is very suitable.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and open jar with pepper you will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.

Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.

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

To prepare you will need:

• bell pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil - 3 teaspoons,
• salt - 2 teaspoons,
• black peppercorns - 1 teaspoon,
• coriander seeds - 1 teaspoon.

Preparation:

1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full; they will not keep for long due to the large amount of air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.

6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade. Add vegetable oil and vinegar.

7. Bring the marinade to a boil and pour it back over the peppers in the jars.

8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.

This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.

Marinated bell peppers in oil, Caucasian style

Here's another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.

The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.

Bell pepper in tomato sauce

If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it’s simply a sin not to remember how wonderfully the tastes of peppers and tomatoes combine. Everyone’s favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.

We will cover large pieces of pepper in tomato sauce, which will be our spicy winter snack.

To prepare bell pepper in tomato you will need:

• bell pepper - 5 kg,
• unsalted tomato juice - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 cups,
• vinegar 9% - 6 tablespoons,
• spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Preparation:

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

2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.

4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.

After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.

It will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.

You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably, easier than standard marinating.

My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.

You will need:

• sweet bell pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• hot pepper - 1 small pod,
• vinegar 9% - 0.3 cups,
• sugar - 1 glass,
• salt - 1 heaped tablespoon,
• vegetable oil for frying.

Preparation:

1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.

3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.

5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.

Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.

6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.

Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.

Bell peppers stuffed with cabbage for the winter - video recipe

For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that each one can be stuffed with finely shredded cabbage and carrots. This is where you will have to calculate everything well, because if you take large bell peppers and containers, you will have to look for the appropriate one.

But I believe that you, like me, will succeed. See the detailed recipe and experiment in your kitchen.

In Bulgaria, sweet peppers are considered their national vegetable. But, surprisingly, it did not begin to be cultivated in this country. He began his journey around the world from Mexico. The first report of 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 Spaniards and Portuguese were the first to grow sweet vegetables. Then the peoples of Algeria and Italy, Mediterranean countries, joined. Pepper was brought to Russia in the 16th century, but it became popular much later—three centuries later. Our juicy, crispy vegetable for a long time was called a “cool flower garden”, later, when Bulgarian breeders introduced the people to large-fruited varieties, it was renamed bell pepper. In Bulgaria itself, this vegetable is called “chushka”, in most European countries - “paprika”, in Brazil - “pimentao” (large pepper), in some states of the USA - “mango”.

Bell pepper is used in all cuisines of the world: it is baked, boiled, canned, added to soups, salads, main dishes, and cooked from it. delicate sauces with a delicate taste. Of course, fresh vegetables bring the most benefit to the body. It contains a lot of 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 contain different amounts of useful substances. Green is useful for those who experience daily stress; it has general strengthening and restorative properties. Yellow bell peppers contain large amounts of carotenoids, which have a beneficial effect on the eyes. Red contains the daily requirement of vitamin C and helps cope with colds and persistent coughs. The ideal option is to add peppers of all possible colors to the dish. The taste of vegetables is practically no different.

For 6 persons: sweet pepper - 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, ground black pepper

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

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

Cut all vegetables except pepper into slices and add salt. Grate the garlic on a fine grater, mix with oil and salt. Chop the onion and fry. Place the peppers in the oven to bake for 15 minutes, then wrap in cling film, leave for 20 minutes, remove the peel, and cut into large squares. Place vegetables in a heat-resistant form (as in the photo), alternating them. Drizzle oil on top 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 blackened, about 25-30 minutes. Remove, place in a plastic bag, tie and leave for 10 minutes. After this, the skin can be easily removed. Remove seeds. Place in blender cream cheese, cottage cheese, basil, salt, pepper. Grind until smooth. Place the filling into each pepper, roll it into a roll 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, 3% vinegar - 0.7 cups, vegetable oil - 0.5 cups, salt - 2 tbsp. l.

Wash the jar with baking soda and sterilize. Peel the pepper from 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 into the boiling marinade and cook for 5 minutes from the moment it boils. Then put it in jars, fill it with marinade and roll it up. Turn the jars over 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 pan in oil. Chop the garlic and add to the onion. Add salt, pepper, paprika. Cut the meat and put it in a saucepan. Cover with a lid and simmer for 1.5 hours. Add water if necessary. Chop tomatoes, carrots, potatoes. Place vegetables and pasta in pan. Pour in hot water (400 ml). Cook until the vegetables are ready. Salt and pepper. 15 minutes before it’s ready, add pepper to 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., chicken 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 tomatoes, peppers and onions. Place the vegetables in the same pan where the chicken was fried. Cook for 4 minutes. Add pasta and wine and bring to a boil. Add chicken, salt, pepper and basil to 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