bell pepper- a unique, healthy, beautiful vegetable that has firmly entered the kitchen of every modern housewife. If you add bell pepper to any soup, it will make it more aromatic and interesting, the roast will also acquire a new taste, sweet peppers are tasty in both vegetable and meat salads, winter preparations with bell peppers are simply very tasty, and peppers stuffed with cottage cheese and vegetables , meat, rice or buckwheat, it is always a worthy decoration for any table and a feast for the stomach.
To prepare delicious dishes from bell peppers, we use the following products:
- Bulgarian pepper;
- garlic;
- tomatoes;
- cottage cheese;
- meat;
- buckwheat;
- parsley, dill, basil...;
- vegetable oil;
- sour cream...
If you decide to use sweet peppers in a salad, then you have 2 options:
1. Wash, seed, and chop raw peppers into salad.
2. Bake the pepper for 10 minutes in the oven, cool (preferably in a bag), peel the skin, remove the seeds, chop and add to the salad.
If you decide to cook stuffed peppers with vegetables, meat, rice or buckwheat, the peppers can be prepared in two ways:
1. Wash, cut out the seed pod, apply the filling and then simmer.
2. Keep the peppers in hot (almost boiling water) for 10 minutes, then cool and cut out the seed pod from the soft peppers and apply the minced meat and then simmer. These peppers do not break when filled with filling.
Choose a recipe and prepare dishes from bell peppers.
Salted pepper
(bell pepper - 1 kg; garlic - 4 cloves (~ 20 gr.); dill - 20 gr.; vegetable oil - 2 tablespoons; vinegar 9% - 1 tablespoon; salt - 25 gr.; sugar - 10 gr.).
Autumn salad with sweet peppers 
(sweet pepper - 250 gr.; tomatoes - 250 gr.; mozzarella cheese - 100 gr.; garlic - 3-4 cloves; basil or parsley leaves - 10 gr.; vegetable oil - 2 tbsp.; lime or lemon juice - 1 tablespoon; salt, ground black pepper).
(sweet pepper - 150g; onion 1 pc.; hard cheese 100 g; boiled chicken egg - 2 pcs.; apple - 2 medium; mayonnaise 4 tablespoons; salt.).
(eggplant -300g; onion 1 piece; tomatoes - 200g; garlic - 2 cloves; sweet pepper -150g; vegetable oil; lemon juice - 1 tbsp; salt; parsley and basil;).
(100g boiled beef; 100g tomatoes; 100g sweet pepper; 6-7 lettuce leaves; 30g onion; sprig of basil; several sprigs of parsley; 3 tbsp. vegetable oil; 1 tbsp. lemon juice; salt; sugar ; ground black pepper).
(200 g. feta cheese (or “Feta”); 150 g. tomato; 150 g. cucumber; 1 medium onion; 100 g. sweet pepper; 100 g. olives; 1 tbsp. lemon juice; 3 tbsp. spoons of olive or vegetable oil; parsley and basil; salt, pepper).
(cottage cheese - 100-150g; sweet pepper -100g; tomato - 100g; greens; 1 tbsp sour cream or mayonnaise; salt).
(Peking cabbage - 200g; sweet pepper (Bulgarian) - 1 medium pod; boiled egg - 2 pcs.; onion - 50g; homemade mayonnaise - 3 tablespoons; salt).
Salad - side dish "New Year's balls" 
(sweet pepper - 150 gr.; boiled chicken egg - 3 pcs.; boiled potatoes - 350 gr.; mayonnaise - 3 tbsp.; dill; salt).
(sweet pepper - 2 kg; tomatoes - 1 kg; onion - 300 gr.; garlic - 2 medium cloves; salt - 2 tbsp; sugar - 4 tbsp; vegetable oil - 5 tbsp. .; table vinegar 9% - 2 tbsp).
Gazpacho (cold Spanish soup) 
(stale bread - 100 gr.; tomato - 350 gr.; garlic - 15 gr. (2 medium cloves); cucumber - 120 gr.; sweet pepper - 250 gr.; lemon juice - 3 tbsp. spoons or 1 tbsp. wine spoon vinegar; onions - 50g; olive oil - 3 tablespoons; ice water - 6 tablespoons; cumin, parsley, salt.).
(1 kg of sweet pepper; 400 g of any minced meat; 0.5 cups of buckwheat; 1 tbsp. tomato juice; 2 medium onions; 1 large carrot; dill, parsley; salt, ground black pepper. 2 tbsp. spoons of flour).
(1 kg of sweet pepper; 400 g of any minced meat; 2/3 cup of rice; 0.5 kg of tomato; 2 medium onions; 1 large carrot; dill, parsley; salt, ground black pepper).
Bell pepper dishes should be on our table throughout August and September. It is difficult to find a more beautiful, “joyful” vegetable - red, yellow, light and dark green, even almost black...
Everyone loves bell peppers: children eat them with pleasure raw - like apples; they are suitable for any diet - stewed, boiled, stuffed. Bell peppers will liven up any vegetable salad, add a pleasant crunch to pizza and a unique aroma to stews or borscht. It also tastes fantastic baked...
But the appeal of peppers to our diet goes far beyond their colorful appearance, pleasant taste and amazing smell. Here is a short list of why this vegetable is so good for our health:
- Sweet peppers contain very few calories! If you eat 100 g of this product, you will get only 45 kilocalories! At the same time, you will receive more than your daily dose of vitamins A and C.
- Yes, the high content of vitamin C, which supports our immune system and keeps our skin youthful, is another undoubted advantage of bell pepper. Red bell peppers contain the most vitamin C.
- Red bell peppers contain many carotenoids, especially beta-carotene, which has anti-inflammatory and antioxidant properties.
- Red pepper also contains the substance capsaicin, which reduces the level of “bad” cholesterol, prevents diabetes, and has analgesic and anti-inflammatory properties.
- When bell peppers are cooked briefly over low heat, they retain a sweet, almost fruity flavor and many flavonoids, which are very valuable nutrients for humans.
- Bell peppers are a good source of vitamin E, which plays a key role in maintaining youthful skin, nails, and hair. And the sulfur content protects us from certain types of cancer.
- Another bonus of sweet peppers is vitamin B6, which is necessary for the health of the nervous system and promotes cell renewal. And also lutein, which protects the eyes from cataracts later in life.
Well, isn’t it enough for just one wonderful summer vegetable, from which you can prepare many delicious dishes? Today in our selection are recipes for stuffed peppers. Buy these tasty, aromatic, juicy vegetables, arm yourself with a suitable recipe and go ahead! Prepare healthy, wonderful dishes from bell peppers.
Servings: 4
Cooking time: 30-40 min.
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Ingredients:
- Bell pepper.
- Mushrooms (preferably small ones).
- A clove of garlic.
- Sulguni cheese.
- A little cream or sour cream.
- Spices.
- You can do without salt - Suluguni cheese is quite salty.
Cooking process:
After thinking about it, I consciously choose thinner and longer sweet peppercorns in the supermarket. If they are not too even, this is only for the better - such peppers can be arranged much more interesting when serving :).
First boil the mushrooms in water with spices. But they can also be placed raw. Chop the onion as finely as possible, grate the garlic, add cream (sour cream), spices and mix well.
Separately, grate three suluguni.
Cut the peppers lengthwise and put a little onion and sour cream filling in each (be sure to leave some free space for the mushrooms). Place the mushrooms tightly in the peppercorns; if necessary, trim the mushroom stems that are too long or remove them. Sprinkle with grated cheese.
Place the peppercorns in the slow cooker. You can also put a few larger pieces of cheese on top (in this case it would be fair to say that you can’t spoil the pepper with cheese;).
Set the "Stew" mode for 30-40 minutes and our dish is ready!
The peppers stuffed in the slow cooker turned out great, you can see it in the photo. Bon appetit!
Stuffed peppers were prepared in the Panasonic SR-TMH18LTW multicooker. Power 670 W.
Servings: 6
Cooking time: 1 hour 20 minutes
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Ingredients:
- Sweet pepper - exactly as much as will fit in your slow cooker;
- Rice cereal - approximately 1 cup;
- Chicken fillet - 300 grams;
- Onions - 1-2 medium-sized pieces;
- Carrots - 1-2 medium-sized pieces;
- Vegetable oil - 2-3 tbsp. spoons.
For the gravy:
- Tomato juice - 1 glass (or 3 tablespoons of tomato paste);
- Water - approximately 2-3 cups;
- Ground black pepper, bay leaf, salt to taste;
- Garlic - 1-2 cloves.
- Onion - 1 piece;
- Sweet pepper - 1 piece.
Cooking process:
We start cooking by finely chopping the onion and carrots (you can grate them).
I use chicken fillet instead of minced meat. It can be passed through a meat grinder or simply finely chopped.
Prepare the pepper by removing the core and seeds.
Turn on the multicooker in the “Baking” mode for 30-40 minutes and pour 2-3 tablespoons of vegetable oil into it. Pour onions, carrots and chicken fillet (or minced meat) into it. Close the lid and leave to simmer. You can stir every 15 minutes.
At this time, cook the rice until half cooked. I poured the cereal with water in a ratio of 1:2 and cooked over low heat. Don't forget to add salt!
Mix boiled rice with what was fried in the slow cooker. It is better to stir not in the multicooker itself, but in a saucepan.
Now you can safely stuff the peppers and put them in the empty container of the multicooker. The multicooker bowl is very slippery, so some of the peppers “slipped” and fell on their side. But, believe me, this did not spoil them at all!
For a tasty gravy, we need garlic and onions - we chop all of this finely.
Now mix tomato juice, onion, garlic, ground black pepper, bay leaf and a little salt.
Pour this mixture over the peppers and add enough water to cover them almost completely. At the end, if desired, you can finely chop one pepper and add it to the gravy. It will be even tastier this way! Now all that remains is to turn on the multicooker and set the “Baking” program for 40 minutes or “Slow Cooking” (“Stewing”) for 1-1.30 hours (in this case, it is better to fill the peppers with hot gravy and water). When the gravy begins to boil, you can taste the salt and add more if necessary. After the signal, a wonderfully tasty dish awaits you - stuffed peppers with aromatic gravy.
Stuffed peppers were prepared in the Redmond RMC-4503 multicooker. Power 800 W.
Servings: 2
Cooking time: 1 hour
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Ingredients:
- 2 large peppers.
- Cottage cheese - 300 gr.
- Egg - 1 pc.
- Onion - 1 juicy small onion.
- Garlic - 1 clove.
- Chopped parsley - 2 tbsp.
- Salt, ground black pepper - to taste.
- Vegetable oil - 1 tbsp.
Cooking process:
We choose peppercorns with flat sides so that they are stable after cutting. My pepper.
Cut it into halves and remove the seeds.
Prepare the mixture for stuffing peppers: Rub the cottage cheese through a sieve or simply crush large lumps with a fork. Salt, pepper and beat the egg into the cottage cheese.
The cottage cheese for this dish can be full-fat or, conversely, low-fat, depending on your preferences. With fatty cottage cheese, peppers turn out tastier, but with low-fat cottage cheese this dish can be used for weight loss.
Finely chop the onion, garlic and herbs.
And we add all this, too, to the cottage cheese.
Mix the mixture thoroughly. Salt and pepper.
Stuff the pepper halves with this mixture. And put thin slices of onion on top, dipping them first in mayonnaise or sour cream.
Grease the multicooker with vegetable oil, place the prepared peppers in it and turn it on in the “Baking” mode for 30-40 minutes. The baking time depends on the power of the multicooker, so if you are preparing this dish for the first time, look inside the multicooker after 20 minutes to see if the pepper is already ready?
To determine readiness, you need to pierce the pepper with a knife - if it is soft, then the dish is ready.
Well, now, put the peppers on a plate, pour a glass of red wine and enjoy this delicious and unusual dish.
You can use the following as a mixture for stuffed peppers:
- Cottage cheese (brynza or any soft cheese) and boiled and finely chopped mushrooms in a 2:1 ratio, egg, greens.
- Cottage cheese and boiled and chopped chicken fillet (2:1), sour cream, herbs.
- Minced meat and mozzarella cheese fried in vegetable oil (2:1), finely chopped onion, mayonnaise.
- Finely chopped pieces of ham, sweet pepper and hard cheese (1:1:1), onion, egg, herbs.
Eat with pleasure!
Stuffed peppers were prepared in the Redmond RMC-M11 multicooker. Power 500 W.
Servings: 4
Cooking time: 1 hour 30 minutes.
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Ingredients:
- Minced meat – 500 gr.
- Rice - 3/4 cup.
- Bell pepper – 10-15 pcs.
- Onion - 2 pcs.
- Tomatoes - 2 pcs.
- Carrots - 2 pcs.
- Tomato paste - 2 tbsp.
- Salt, sugar, ground black pepper - to taste.
- Bay leaf - 1 pc.
- Peppercorns - 12 peas.
- Oil for frying.
Cooking process:
Any peppers of different sizes and varieties and varying degrees of maturity are suitable for this dish. But try to choose peppers that are the same size. You can also use any minced meat. As a rule, I take pork, beef or chicken.
Any rice is also suitable, but it is better to take steamed rice - it is yellowish in color and slightly transparent. This rice does not stick together when cooked. It needs to be boiled until half cooked. Add minced meat, salt, ground pepper.
And mix thoroughly until smooth.
Let's move on to the peppers: wash them, remove the middle.
Rinse again to get rid of any stuck seeds.
And fill it with minced meat, placing it not very tightly. As you remember, we did not finish cooking the rice, so when cooking it will increase in size a little more - leave room for it.
Prepare the dressing for the peppers: wash the onions and carrots, peel and chop.
Fry in a frying pan until tender, add tomatoes chopped in a blender and tomato paste diluted in a glass of water.
Salt and add sugar.
Place the stuffed peppers tightly in a multicooker pan. Place the finished dressing on top and fill with water so that the water level reaches approximately 3/4 of the height of the peppers. Put bay leaf, peppercorns and a little salt into the water - about one teaspoon. Turn on the multicooker in the “Stew” mode for one hour. The speed of cooking depends on the power of the multicooker - just in case, look under the lid after 30 minutes. Ingredients:
Finely chop the chicken fillet and mix with buckwheat porridge. Salt.
Place the filling into the prepared peppers, about 2/3 in height. During the cooking process, buckwheat will increase in volume and occupy the entire internal space of the peppers - have you forgotten that the buckwheat is a little undercooked? Carefully place the peppers in the multicooker so that they do not fall and, in the same way, carefully pour water along the wall (2/3 of the height of the multicooker). Add salt and turn on the multi in the “Stew” mode for 40-60 minutes.
While the peppers are stewing, prepare a dressing for them: Finely chop the onion and carrots (you can grate them) and, first, fry them a little in a frying pan, and then close the lid and simmer over low heat until the carrots become soft - approximately 15-20 minutes. Don't forget to stir! For stewing, usually the moisture in the vegetables is enough, but if you get dry carrots, you can add a little water.
The carrots should become not just soft, but even fried a little - then the peppers will turn out tastier. Attention: fry, not burn! Ready! Add tomato paste, salt, pepper, bay leaf and herbs diluted in a glass of water. Cover with a lid and simmer over low heat until the liquid evaporates.
When the dressing is ready, add it to the peppers and simmer for another 20 minutes so that all the ingredients are saturated with each other’s smells and tastes. This is such a beauty we have!
Place the peppers on a plate. You can serve it with sour cream.
It will also be very tasty if you peel a fresh tomato, chop it finely, add a little salt and pour it on top of the hot peppers.
Bon appetit!
The photo shows peppers cooked in the traditional way - on the stove. For those who cook in a multicooker, the recipe describes peppers stuffed in a multicooker Polaris PMC 0508D Floris. Power 700 W.
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. For a long time, we called the juicy, crispy vegetable “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 delicate sauces with a delicate taste are made from it. 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 cream cheese, cottage cheese, basil, salt and pepper in a blender. 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
Bell peppers are a great vegetable. It is loved in different variations. For example, children love to eat it fresh as it is sweet and crunchy. And men are crazy about stuffed peppers, juicy, with aromatic minced meat inside. Also, not everyone knows that this particular type of pepper can become the basis for many original dishes. For example, ratatouille, which became famous after the release of the cartoon of the same name, can be prepared by any housewife. IT looks appetizing, so you can surprise your guests with it.
Delicious salads. Vegetable dish
The simplest recipe with bell pepper is a vegetable salad. Probably everyone prepares it in their own way. But below is the best option. You will need:
- One bell pepper.
- Two tomatoes.
- Fresh basil - sprig.
- One large fresh cucumber.
- Olives - about ten.
- Cheese cheese - 100 grams.
- Olive oil for dressing.
- Ground black pepper.
- Salt if necessary.
It is worth noting that feta cheese is a salty cheese, so before adding additional salt to the salad, you need to test it for taste. All vegetables are washed. Tomatoes and cucumbers are cut into cubes, cheese into larger pieces. The olives are cut into slices. Basil is finely chopped. Bell peppers are peeled from seeds and cut into thin strips. The salad is sprinkled with black pepper and everything is seasoned with olive oil. You can also replace feta cheese with grated hard cheese. Then season the salad with sour cream.
Original salad "Chinese"
This dish can decorate any table. The recipe with photo of bell pepper is easy to prepare for any dish. For Chinese salad you need to prepare the following ingredients:
- 350 grams of pepper;
- 200 grams of chicken fillet;
- 250 grams of carrots;
- 300 grams of radish;
- 300 grams of cucumbers.
Serving the salad looks best in a menazhnitsa, that is, in a dish divided into sectors, in the middle of which there is room for the sauce. But you can independently delimit any flat plate by placing a sauce container in the middle. Directly to prepare it you need to take:
- Five tablespoons of soy sauce.
- The same amount of cold boiled water.
- Three cloves of garlic.
This salad with bell peppers and chicken looks really appetizing.
How to prepare a salad? Very simple!
Preparing the salad according to this recipe is a very simple process. First, prepare the chicken fillet. It needs to be boiled in salted water until tender. This usually takes twenty to thirty minutes. When it cools down, cut it into small cubes.
The peppers are washed and cleaned. You can also take two bell peppers of different colors, it will be even brighter and more interesting. This ingredient is also cut into cubes.
The cucumber and its skin are passed through a coarse grater or cut into thin strips. Carrots, like radishes, are grated into different containers on a medium grater.
To make the sauce, mix water and soy sauce. Finely chop the garlic and add to the liquid. There are two options for serving this salad. In the first, the sauce is placed in the center, and all the ingredients are laid out separately around it. They serve it on the table, and in front of the guests, pour the sauce over everything and mix it. The second option is to place the chicken fillet in the center, pour the sauce over everything at once, and the guests will independently choose the ingredients to their taste.
Appetizer with baked peppers
Not everyone knows how delicious bell peppers turn out in the oven. It opens up and releases its aroma. To prepare a simple original snack you need:
- Three peppers, preferably red ones.
- 80 grams of any cream cheese.
- 80 grams of cottage cheese with a fat content of five percent.
- Salt and pepper.
- Basil leaves or dried herbs.
Bell pepper rolls with cheese and cottage cheese are really interesting and tasty!
How to prepare a flavorful snack with cottage cheese?
First prepare the sauce, as it needs time to brew. To do this, combine cream cheese, cottage cheese, salt and spices in a blender bowl. Basil leaves are also placed here. Everything is ground to a paste. Let sit in the refrigerator for at least thirty minutes. You can replace basil with any spice, but this particular spice works best.
Peppers are washed. Remove the stalk and wipe with a towel. Heat the oven to 180-200 degrees. Peppers are sent there on a baking sheet. When the skin begins to burn in places, remove the vegetables. Now cut the pepper into strips. You need to act carefully, as hot juice remains inside, which can be used in sauces or soups. The skin peels off easily from baked peppers, so you need to remove it.
Each strip is coated with sauce, rolled into a roll and secured with wooden toothpicks.
Bell pepper with meat. Hungarian goulash soup
Bell peppers with beef prepared according to the Hungarian traditional recipe are a hearty dish that does not require any additions. To prepare it, you need the following products:
- Two sweet peppers.
- 400 grams of meat.
- One carrot.
- Three potato tubers.
- One bow.
- One tomato.
- Six cloves of garlic.
- Paprika - 30 grams.
- Salt and pepper.
- Vegetable oil.
The soup consists of many ingredients, which makes it very rich and flavorful.
Making soup
To begin, take a pan and pour in a little vegetable oil. The onion is peeled, cut into cubes, and sent to fry. After a couple of minutes, finely chopped garlic is added to this product. Then it’s time for paprika and salt. Everything is mixed. The beef is cut into large cubes, added to fried vegetables, a little water is added and simmered under the lid for about an hour and a half. While you can chop the vegetables. The tomato is peeled and cut into cubes. Grate the carrots on a coarse grater. Potatoes are cut arbitrarily, for example, into slices or cubes. Bell pepper - thin strips. Everything except the pepper is sent to stew. Add about half a liter of water. Fifteen minutes before readiness, add the bell pepper to the pan. This dish is often served with sour cream and fresh herbs.
Stuffed peppers with bulgur
How can you do without a recipe for stuffed peppers? Many housewives bring something new to the recipe. So, this one uses bulgur.
For cooking you need the following products:
First, boil the bulgur until half cooked. Then they begin to prepare the peppers. Wash the fruits. Then the part with the stalk is cut off to form a lid. The remaining part is removed from the seeds and partitions to make cups.
Pour vegetable oil into a frying pan, finely chop the onion and fry for a couple of minutes. Add green onions and simmer for five to six minutes. Mix the onion mixture with bulgur and minced meat, mix thoroughly, add the necessary spices. Stuff the peppers with minced meat, place them in a saucepan, pour in the broth, cover with a lid of peppers and simmer over low heat until tender. Served with tomato or sour cream sauce.
Ratatouille - original and delicious
One of the dishes with bell peppers that consists of vegetables is ratatouille. It looks very bright and tastes really juicy and delicious. To prepare it, you need:
- 4 peppers;
- six tomatoes;
- 4 medium sized eggplants;
- 4 zucchini;
- one onion;
- a couple of cloves of garlic;
- vegetable oil;
- spices.
Tomatoes, eggplants, tomatoes and zucchini are cut into slices. to remove the skin from it, and then cut into squares, quite thick. Then the vegetables are placed one by one, for example, eggplant, pepper, zucchini, tomato, but the order can be any.
The sauce is being prepared. Onions are fried in vegetable oil. It should be cut very finely. Combine the oil, salt and garlic passed through a press, add the onion and mix. Pour oil over vegetables. Place in the oven. Baking time at 180 degrees is a little more than twenty minutes.
Bell pepper is a very tasty and tender vegetable. In salads it is bright and juicy, and when baked it becomes soft and aromatic. It is used to prepare salads, aromatic snacks, and is stuffed with meat, mushrooms and cereals. Vegetable dishes, such as ratatouille, are also prepared with bell pepper. But especially worth noting is the spicy beef soup, which all men love.