Today I’ll tell you the best recipes for fried peppers for the winter in jars: pickled, in oil with garlic, spicy - you’ll lick your fingers! Everything is prepared easily and simply, and eaten in one sitting.

Roasted peppers for the winter without sterilization - you'll lick your fingers!

The best recipe from among my successful preparations, which has a spicy, bright, sour-sweet taste. Prepares without much effort and without sterilization. The result exceeds all expectations!

For one half-liter jar of the preparation it usually takes me:

  • Large size bell pepper – about 9 pcs.;
  • Garlic – 2 cloves;
  • Vegetable oil - for frying;
  • 9% vinegar - 2.5 tablespoons;
  • Salt – 0.5 teaspoon;
  • Sugar – 1 tablespoon.

How to cook:

I dry the washed peppers using paper towels, remove the cores and seeds and cut them lengthwise into 6 pieces. If you use small-sized fruits, you can harvest them whole, leaving the tails for convenience when removing from the jar.

In hot oil over medium heat, fry the peppers with the lid closed until soft.

For the marinade, in a separate bowl, mix salt with sugar, vinegar and chopped garlic cloves.

I place fried pepper pieces in small portions into a clean, sterilized jar, pouring marinade over each one. I roll up the jar filled to the top with a boiled lid, shake it thoroughly, for better impregnation with the marinade, and wrap it up. I put the cooled yummy food in the basement for storage.

“Note to the hostess”: for finger-licking peppers, I give preference to multi-colored, fleshy and dense fruits, because they add brightness to the dish.

Rolling whole fried peppers in oil with garlic


A very successful recipe in oil with garlic allows you to get a juicy, moderately sweet, savory delicacy. Whole canned peppers retain their juice and aroma, so they can easily go with any dish.

To get one half-liter jar of twist I use:

  • Bell pepper – 1 kg;
  • Garlic – 10 cloves;
  • Vegetable oil – 100 ml;
  • Vinegar – 100 ml;
  • Salt – 1 tablespoon.

Cooking recipe: I prick the peppers with a fork, washed and dried with a towel. In heated oil in a frying pan, fry them whole on both sides with the lid closed.

I cut the peeled garlic cloves into several pieces.

In a separate bowl, I mix salt and vinegar and dip each peppercorn in the mixture, then put it in a sterilized jar, sprinkling with garlic.

I pour the hot oil remaining in the pan after frying into a completely filled jar and seal it with a boiled lid. I turn the canning over, wrap it and, after cooling, put it away for storage.

Roasted peppers will add incredible variety to the winter table.

Fried bell peppers in oil - the best recipe


This is truly the best recipe for preparing delicious bell peppers fried in oil and garlic for the winter. It turns out to be a deliciously tasty dish, worth a try!

In a jar with a volume of 0.5 liters. I put:

  • Peeled bell pepper – 0.5 kg;
  • Black peppercorns – 4 pcs.;
  • Allspice peas – 1 pc.;
  • Hot pepper - half a small pod;
  • Garlic – 4 cloves;
  • Lenten oil – 50 ml;
  • 9% vinegar – 2 tablespoons;
  • Salt – 1 teaspoon;
  • Sugar – 2 tablespoons;

Canning proceeds as follows: I clean out the core with seeds from the washed pepper and cut it into slices, but you can cook it whole, it doesn’t matter, I like it that way.

I fry the resulting slices in hot oil in portions, or you can place them on a foil-lined baking sheet with butter and bake in the oven at 220 degrees for about 30 minutes. This will greatly simplify the cooking process.

I put garlic, spices, salt, and sugar at the bottom of a sterilized jar. I put fried peppers on top, pour in the oil and juice left over after frying. I pour boiling water over it and roll it up with a sterile lid, shake it a little to dissolve the salt and sugar.

I put the seam under the blanket with the lid down, and after cooling I store it in the pantry.

Usually, a delicious pepper flies off the table in an instant.

Canned Roasted Peppers with Carrots and Onions


A simple recipe will help you prepare deliciously tasty peppers that can be served with meat and other dishes. I really like eating them with cheese.

For a 1 liter jar I needed:

  • Bell pepper – about 9 pcs.;
  • Tomatoes – 10 pcs.;
  • Small onion – 3 pcs.;
  • Small carrots – 2 pcs.;
  • Vegetable oil – 100 ml;
  • Salts - to taste;
  • Sugar - to taste.

Preservation is prepared as follows:

Place the washed peppers, minus one, on a baking sheet lined with foil and bake at 180°C for about 25 minutes. Then I take it out, let it cool, peel it off and put it in a deep bowl to release the juice.

For the gravy, I cut the washed and peeled onions, carrots and remaining pepper into cubes.
In heated oil, fry the onion until soft, add the carrots, then the pepper, stirring constantly, fry.

Next, I add the tomatoes, chopped with a blender, bring to a boil and, turning the heat down, simmer for about 40 minutes. Next, I add salt and sugar to taste, pour in the juice from the peppers, stir, add the peppers themselves and let it simmer for 10 minutes for soaking.

I put the hot snack into a sterilized jar, seal it with a boiled lid, turn it over and leave it to cool under a blanket.

In winter, the whole family devours the delicious treat on both cheeks!

Sweet peppers fried in aromatic sauce


An incredibly simple and tasty recipe for peppers in tomato sauce, suitable for lunch and dinner. When poured, the dish turns out very tender and aromatic, ideally combined with meat and fish.

To seal 7 liter jars I use:

  • Large bell pepper – 5 kg;
  • Tomatoes – 5 kg;
  • Onion – 1 kg;
  • Sunflower oil – 200 ml;
  • Salts - to taste;
  • Spices - optional.

Pepper in tomato is easy to prepare:

Washed and towel-dried peppers can be fried in oil in a frying pan, but I find it much more convenient and faster to do this in the oven.

I put the peppercorns on a baking sheet with a little oil and put them in the oven for half an hour at 180°C. When it starts to brown, turn it over to the other side. I leave the finished pepper to cool, then peel and core it with seeds.

I cut the peeled and washed onion into medium cubes and fry in oil until golden brown.

I grind washed tomatoes without stems on a coarse grater and throw away the skins. I pour the resulting tomato into the onion and boil for 20 minutes from boiling over low heat with the lid closed.

Before the end of cooking, I add salt and add spices, which can be selected to suit your taste. I like to use a mixture of black and allspice with herbs.

In pre-sterilized jars, I put a couple of peppers one at a time, fill them with gravy, and so on to the top. I cover the filled jars with boiled lids and send them to sterilize for 40 minutes, then seal them hermetically.

I put the upside-down canned food under a blanket, and after cooling I store it in the pantry.

“Note for the housewife”: the best recipes for fried peppers for the winter in jars: pickled, in oil with garlic, spicy - it’s finger-licking good that it turns out more delicious if you soak the fruits in marinade. To do this, they need to be poured hot, immediately after frying.

To facilitate the process of peeling peppers, hot vegetables should be placed in a plastic bag for a few minutes and tied tightly. After this procedure, the skin of the fruit is easily removed.

Roasted peppers in the oven - a twist for the winter


An amazing recipe for baked peppers with garlic and parsley leaves no one indifferent. This wonderful appetizer can be added to salads or on bruschetta, or used as a side dish for meat and fish dishes.

For two 0.5 liter jars. have to take:

  • Bell pepper – 2 kg;
  • Garlic – 4 cloves;
  • Parsley – 5 sprigs;
  • Olive oil – 50 g;
  • Vegetable oil – 50 g;
  • Mixture of peppercorns - 1 teaspoon;
  • Balsamic vinegar – 2 tablespoons;
  • Salt – 1 teaspoon.

Recipe step by step:

  1. I place the washed peppers on a baking sheet lined with foil and bake them in a preheated oven for half an hour at 200°C, turning the fruits over to the other side after 15 minutes.
  2. I take out the finished fruits and cover the top with foil for 10-15 minutes so that the peppers steam. Then I carefully remove the skin, core and seeds and cut into strips. I leave it in a deep bowl so that the resulting juice can be poured into the marinade.
  3. In a separate bowl, mix the oil with chopped parsley, vinegar, salt and pressed garlic.
  4. I pour the marinade over the peppers and mix carefully.
  5. I tightly pack the resulting mixture into sterilized jars and send it to sterilize for 15 minutes.
  6. I seal it with boiled lids, put it upside down and cover it with a blanket. I put the cooled jars in the pantry for storage.

Peppers marinated in this way are a delicious addition to the winter table.

Roasted peppers in their own juice with parsley


Deliciously delicious fried peppers for the winter can be prepared in pieces. This delight can be eaten as a side dish, added to salads, I like to use it for pizza.

For 2 half-liter jars it takes me:

  • Bell pepper – 1 kg;
  • Garlic – 1 head;
  • Parsley – 1 bunch;
  • Peppercorns - optional;
  • Carnations - optional;
  • Sugar – 1.5 teaspoons;
  • Salt – 1.5 teaspoons;
  • Vegetable oil – 100 ml;
  • 9% vinegar – 50 ml.

I prepare roasted peppers in the oven like this:

I place the washed and towel-dried fruits on a baking sheet lined with foil and rubbed with oil. I bake in a preheated oven at 200°C for about half an hour.

I take out the finished pepper and put it in a plastic bag, tie it and keep it like that for up to 10 minutes. This is necessary to facilitate the peeling process.

I clean the cooled peppers from the core with seeds and peel. I do this over a bowl to collect the resulting juice, which I then pour into a saucepan, add oil, bring to a boil, dissolve sugar and salt in it, pour in vinegar and remove from heat.

I cut the peppers into large pieces and place a small portion in sterilized jars.

I pour boiling water over the parsley, dry it, and chop it. I chop the peeled garlic into slices. I sprinkle them on the pieces of pepper, throw peppercorns and cloves on top and stack them in this way to the top of the jar.

I pour hot marinade into the filled jars and send them to sterilize for 25 minutes. Then I roll up the steamed lids, turn them over and leave them to cool under the blanket. Further storage is permissible at room temperature.

An appetizer with garlic and herbs is a favorite treat for the whole family.

Georgian fried pepper


Finally, the best recipe borrowed from Georgian cuisine. A wonderful marinated pepper serves as an independent snack and can be included in other hot dishes.

To obtain 2.5 liters of preserved food you will need:

  • Green bitter pepper – 2.5 kg;
  • Garlic – 150 g;
  • Celery root – 100 g;
  • Parsley – 50 g;
  • Bay leaf – 5 pcs.;
  • White wine vinegar – 0.5 l;
  • Vegetable oil – 1 glass;
  • Sugar – 3 tablespoons;
  • Salt - to taste.

The preparation is easy to prepare: I cut off the stalk from each washed pepper.

In a saucepan, mix vinegar, oil, salt, sugar and bay leaf. I bring it to a boil. I immerse half the pepper in the liquid and cook for about 10 minutes, turning over for better “roasting” on all sides. I carry out a similar procedure with the remaining half of the pepper.

Finely chop the washed and dried parsley, celery and garlic with a knife. I pour them into the marinade that has cooled after frying, boil them, and cook for a couple of minutes. I combine it with pepper and leave it in the refrigerator for a day.

I put the hot peppers with the marinade into steamed jars, sterilize them for 20 minutes, and seal them with boiled lids. I turn it over, cover it with a blanket and, after cooling, put it away for storage.

“Note to the hostess”: to get a more savory snack, sugar can be replaced with honey in equal quantities.

More details about preparing fried peppers for the winter can be seen in the video presented. Happy preparations!

Canning is the passion of many busy housewives. They spend long evenings in the kitchen, rolling up a variety of vegetables. It turns out so delicious that sometimes it’s difficult to restrain yourself from eating the whole jar at once. Today we will tell you how to make fried peppers for the winter in jars: marinated, in oil, with garlic, spicy!

Fried pickled peppers for the winter - yummy in jars!

Fried peppers in marinade are a very simple and delicious preparation that you must make for the winter. Be sure to try it!

Ingredients for 1 liter jar:

  • 4-5 sweet peppers (or as many as will fit);
  • a couple of tablespoons of sugar;
  • a teaspoon of salt;
  • 3 tablespoons of nine percent vinegar;
  • 4 cloves of garlic;
  • sunflower oil and water as needed.

Preparation of marinated fried peppers:

  1. Rinse the peppers with warm water and dry with paper towels.
  2. Heat some vegetable oil in a frying pan. Place the peppers there and fry over moderate heat until golden brown on all sides. The pepper should become rosy.
  3. Pour water into a saucepan and boil. Place garlic cloves, salt, sugar at the bottom of a clean jar, pour in vinegar. Place the fried pepper there and pour boiling water up to the neck. Roll up, wrap and turn over. Wait for it to cool down. The dish is prepared without sterilization.

On a note: Such peppers, prepared in oil and garlic, go perfectly with meat or spicy dishes.

Roasted bell peppers, canned with garlic and oil

Ingredients for peppers with garlic and herbs:

  • 7 bell peppers;
  • half garlic;
  • 3 tablespoons sugar;
  • 1 tbsp. l. vinegar;
  • salt, pepper and bay leaf to taste.

To prepare roasted whole canned peppers:

  1. Pour half a liter of water into a saucepan, add sugar, salt and seasonings, and boil. At the end of cooking, add vinegar, boil the filling for another couple of minutes and let cool.
  2. Cut the tail off the peppers and remove the seeds. Rinse.
  3. Heat a frying pan and fry the peppers in oil until golden brown. A couple of minutes before the end of cooking, add chopped garlic to the vegetables. After turning off the stove, cover the workpiece with a lid and let stand for 10 minutes.
  4. Place the whole pepper in a sterile jar, cover with marinade and roll up.

Advice: take fleshy peppers so that they do not fall apart during frying. You can combine different colors of this vegetable for a beautiful twist.

Roasted peppers with parsley and herbs

If you want to try canned food with a spicy flavor, try roasted peppers, cut into pieces and stored for the winter. Spices will give the rolls an indescribable aroma.

Ingredients for two 0.5 l cans:

  • 14 bell peppers;
  • a couple of tablespoons of sugar;
  • 5 tablespoons of nine percent vinegar;
  • 3 cloves of garlic;
  • a teaspoon of salt;
  • parsley to taste;
  • 80 milliliters of vegetable oil;
  • a teaspoon of herb mixture per jar.

Preparing roasted peppers with garlic and parsley:

  1. Rinse bell peppers (if you want, you can prepare bitter or hot peppers) with cold water. Dry and cut into halves. After removing all excess, cut each half into several pieces.
  2. Pour vegetable oil into a frying pan and heat it up. Fry the peppers on both sides, with the lid closed. Readiness indicator - golden crust.
  3. Peel the garlic and wash it. Pass through a press. In a separate bowl, mix garlic, salt, sugar and vinegar. This marinade must be boiled.
  4. Place half the pepper pieces into a sterile jar. Place some garlic sauce there. Then add the pepper again. Combine layers until the jar is completely filled. Roll up.
  5. Shake the container, turn it over and wrap it warmly.

On a note: Store the peppers in the pot in a dark and cool place.

Roasted whole peppers for the winter

We have the best recipe for delicious fried peppers, prepared whole for the winter. We are sharing this wonderful recipe with you, friends, now you will also seal it using this method... Peppers placed in jars are stored for quite a long time, and they always taste as if they had just been rolled.

Ingredients for a liter jar:

  • kilogram of pepper;
  • half a pod of hot pepper;
  • 4 cloves of garlic;
  • a couple of teaspoons of salt;
  • 3 tablespoons sugar;
  • a couple of tablespoons of vinegar;
  • 200 milliliters of sunflower oil.

Preparing roasted whole peppers for the winter:

  1. Wash the bell peppers and dry. Do not remove the stalks.
  2. Pour oil into a frying pan, heat vegetable oil. Fry the pepper on all sides.
  3. Place hot peppers and garlic in a sterile jar. Fill it with vegetables to the neck. Add sugar, salt, vinegar. Pour boiling water over and roll up immediately. Turn over, cover and wait to cool. Hide in a cool, dark place.

On a note: The use of such preparations is varied: you can add pepper to a salad, soup or serve as a side dish.

Roasted peppers with garlic and vinegar per 1 liter jar

Recipes for making fried peppers are very varied. We would like to tell you how to prepare it with garlic and herbs per 1 liter jar.

Ingredients:

  • 6 peppers;
  • 8 cloves of garlic;
  • 6 sprigs of parsley;
  • 3 tablespoons olive oil;
  • a tablespoon of wine vinegar;
  • black pepper and salt to taste.

Preparation:

  1. Fry the peppers in olive oil. When you prepare a whole vegetable, you can let it simmer for 20 minutes after cooking until it shrivels.
  2. For the marinade, chop the garlic and parsley, add pepper and salt. Pour vinegar, pepper juice and oil from the frying pan into this mixture. Stir well and let stand for an hour.
  3. Place the peppers in layers in a sterile container, constantly pouring marinade over them. Roll up.

On a note: The frying pan can be replaced with a saucepan or cauldron.

Roasted peppers in tomato without sterilization

We recently re-read our best canned food recipes for the winter and came across a method for preparing fried peppers in tomato sauce. We rolled up the jar and tried it - we decided to make more for the winter!

Ingredients:

  • 3 kilograms of bell pepper;
  • 3 kilograms of tomatoes (or ready-made juice);
  • kilogram of onions;
  • 250 grams of sunflower oil;
  • salt to taste.

Preparation of fried peppers in tomato:

  1. Wash and dry the bell peppers. For this preparation, you can fry it in a cauldron, in a frying pan, bake it in the oven - whatever is more convenient for you.
  2. Remove seeds, stems and skin from the pepper.
  3. Make juice from the tomatoes.
  4. For tomato sauce, add diced onion to heated sunflower oil and fry a little. When the onion turns golden, add tomato juice. Cook over moderate heat for 20 minutes.
  5. Place the peppers in sterile jars: pour the sauce into the bottom, then add the peppers and cover with the sauce. Repeat until container is full.
  6. Roll up the jars, wrap them up and wait to cool.

On a note: This twist is ideal for porridge, cutlets, meatballs or meatballs.

Peppers fried for the winter in Moldavian style

Peppers roasted for the winter in Moldavian style have an interesting taste. Be sure to try making this roll at home, you will love it!

Ingredients:

  • kilogram of pepper;
  • half a kilo of tomatoes;
  • 100 grams of carrots;
  • a glass of vegetable oil;
  • 250 grams of onions;
  • salt, sugar, seasonings, vinegar to taste.

Preparation:

  1. Chop the carrots and onions and the tomatoes. Pierce the peppers near the tail.
  2. Sauté the onions and carrots for a few minutes, then add the tomatoes and let simmer until the sauce is smooth. Add seasonings to taste, pour vinegar.
  3. Heat the oil in a frying pan and fry the whole peppers until golden brown. Then peel the vegetables, being careful not to damage them.
  4. Pour some sauce into a sterile jar, then pepper, then sauce again. Repeat layers until container is full. Roll up and wait to cool.

On a note: Store in a dark and cool place.

All these recipes for fried peppers in jars: pickled, in oil, with garlic, hot, are available for any housewife to prepare. If something remains unclear to you, be sure to watch the video, which will help you fully understand the nuances of cooking. Bon appetit!


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 available, you can take a regular salad one. First of all, thoroughly rinse the vegetables under cold running water and dry with paper kitchen towels. There is no need to trim the stalks and gut the peppercorns from the seeds!

Step 2: fry the peppers.


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

There is no need 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 in it to drain off excess oil. Meanwhile, fry the next batch and then cool the peppers to room temperature.

Step 3: prepare the dressing.


While the fried vegetables are cooling, prepare the dressing. Remove the husks from the garlic cloves and squeeze them through a press into a deep plate. Pour vinegar in there, add ground black pepper if desired and mix everything with a tablespoon until smooth.

Step 4: bring the dish to full readiness.


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

Step 5: Serve the fried peppers with garlic.


Fried 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 a snack, as well as an excellent addition to soups and meat dishes. But this pepper is also 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 peppers are cooked in a deep fryer, so they become softer faster and are fried evenly on all sides;

If desired, you can add chopped dill, parsley or cilantro to the oil and vinegar mixture.

Gourmets appreciate sweet peppers for their fragrant vegetable aroma with spicy notes, which complements many dishes. You can prepare the fleshy fruits as an independent snack with a minimum of ingredients. Our article presents a selection of several interesting recipes for bell peppers, which can be quickly fried without any hassle in the kitchen.

How to choose the right bell pepper for stewing

Almost everyone knows how to choose vegetables for salads - the main thing is that the products are fresh and juicy. Heat treatment has several secrets:

  1. Fragrant vegetables give a more piquant aftertaste, so you should choose ripe fruits, which often exude an appetizing aroma even on display. This is most noticeable with red and yellow peppers.
  2. The more fleshy the fruit, the better it will cook.
  3. Freshly picked peppers always give off a richer flavor, so pay attention to the appearance of the vegetable: the surface should be smooth, without wrinkles, and the stalk should be juicy and bright green.

When stewed and fried, the assortment of sweet peppers reveals itself richer, because each variety has its own shades of aroma. Choose paprika, orange, yellow, green peppers, local garden varieties. Hot peppers add a little heat to some recipes, so feel free to use jalapenos, green hot peppers and a little chili.

Important! The main thing is that there are no traces of mold or darkened areas on the peppers.

How to prepare pepper

There are a lot of recipes for cooking peppers: they are baked with whole peppercorns or stuffed. In this case, the filling can be meat, fish, other vegetables - onions, carrots, celery, cauliflower, as well as cereals. As a lean dish, peppers are stuffed with rice and vegetables: corn, carrots, onions, green beans. The minced meat for the filling is mixed not only with rice, but also with wheat or barley, and fried, as well as tomato sauce is prepared.

Caucasian cuisine includes dishes such as lecho. The pepper is marinated in a sweet and sour sauce, acquiring an incomparable taste. Pepper slices can also be fried in garlic sauce or stewed in sour cream and basil.

The most common and versatile, and most importantly, the fastest way to prepare peppers is to peel them, cut them into rings and fry them in oil with the addition of other vegetables or tomato paste. This pepper makes a good vegetable gravy for porridge and meat or a dressing for first courses (borscht, cabbage soup). Vegetable filling makes dishes healthy, enriches food with fiber and vitamins, and also adds a unique aroma.

Finely diced peppers are added to squash and eggplant caviar, sauté and various vegetable stews. Thanks to Bulgarian seasoning, dishes become fragrant and acquire a soft southern flavor.

If you like moderate spiciness, sweet and sour sauces and dietary southern cuisine, satisfying and easy on the body, you should definitely enrich your diet with bell pepper dishes.

What seasonings go well with sweet peppers?

You can choose several options for flavor mixtures.

  1. If you want to prepare peppers dietaryly, follow Southern European cuisine, use olive oil, bay leaf, add lemon juice, basil, and nutmeg. When pepper dressing is served with fish, you can add rosemary, onion, parsley, and celery.
  2. Among vegetables, peppers harmonize well with tomatoes, eggplants, carrots, parsnips, onions, broccoli and white or Brussels sprouts.
  3. To prepare a distinctly spicy dish of southeastern cuisine, add turmeric, curry, saffron, and garlic to the pepper. In some recipes, peppers are combined with cinnamon, cloves, and fennel.
  4. Spicy Mexican dishes are usually complemented with hot chili, black pepper, garlic, onions, beans and corn.
  5. Northern cuisine brought its own flavor to the culture of pepper preparation, adding berries, roots and nuts to the vegetable.


To make the pepper on your table tasty and attractive, follow several important rules when processing it:

  1. Before frying, the peppers must be washed and dried to avoid unnecessary splashes of oil.
  2. To clean the pepper from bitter grains, which not only spoil the appearance, but also greatly distort the taste and impression of the dish, you need to cut off the “cap” with the tail and cut out the core in a circle.
  3. Juicy peppers are excellent stewed in their own juice, so you can safely choose them for preparing dietary dishes. To fry peppers, you don’t need a lot of oil; just cover the peppers with a lid - and the vegetable will be soft, tender and very easy to digest.
  4. Peppers cook quickly, so when combined with other vegetables, they should be one of the last to be added to the pan, otherwise the slices will burn, dry out, or become filled with oil.

Don't forget that peppers contain quite high levels of natural sugars. This must be taken into account when calculating the amount of salt per dish.

Advice! To peel the pepper, you can briefly boil it in boiling water or bake it. After this, the outer skin will peel off and the flesh will become soft and tasty.

Fry peppers in tomato sauce

One of the classic recipes with tomatoes and garlic introduces peppers to us as a delicious appetizer or main course.

To prepare you will need:

  • Tomatoes - 500 g.
  • Garlic - 4 cloves.
  • Sunflower oil - 50 g.
  • Ground black pepper, coriander, salt, sugar - to taste.
  • Sunflower oil - 50 g.
  • Fresh basil - 3-4 sprigs.
  • Fresh sweet pepper - 4 pcs.

Tomatoes need to be peeled; to do this, cut them with a cross and place in boiling water for half a minute. Then remove the tomatoes with a slotted spoon or drain through a colander and fill with cold water. After such a “contrast shower,” the film peels off by itself.

The resulting pulp is ground into puree or cut into cubes, seasonings are ground and fried in a heated frying pan with the addition of oil (25-30 g). First, simmer the garlic for about a minute until a spicy aroma comes out, and then add tomatoes and herbs, adding salt and pepper to the mixture. You don't have to add sugar, but it will make the sauce more voluminous.

The sauce is simmered for about 30 minutes under the lid, then removed from the heat and allowed to cool. You can grind the finished mixture in a blender until smooth.

The peppers can be roasted whole or peeled. The pulp is placed in a frying pan and cooked on all sides until golden brown.

The vegetable appetizer takes 40-60 minutes to prepare. Serve the dish with sauce and garnish with fresh herbs. These peppers go well with fish, meat, cereals or as a separate dish.

Delicious roast recipe

To complement lean porridge, meatballs or fish cutlets, you can prepare a quick dressing with sweet peppers and herbs.

Take these ingredients:

  • Bell pepper - 1 pc.
  • Onions - 1 pc.
  • Carrots – 1 pc.
  • Basil, oregano, fresh or dried.
  • Tomato - 1 pc. Or 1 tbsp. tomato paste.
  • Ground coriander, salt, sugar.
  • Sunflower oil.

Wash and peel all vegetables. Chop the onions and peppers into half rings, and the carrots into strips, chop the greens. Heat a frying pan, pour oil. First, fry the onion until it becomes soft, add the carrots, peppers and herbs, salt the vegetables and simmer, covered, until all the ingredients are soft. Before removing from heat, add a little sugar and tomato to the sauce (fresh tomatoes are cut into quarters of thin rings), mix and leave under the lid, turning off the heat.

Video: how to cook delicious fried bell peppers with garlic

Fry the whole pepper, without peeling, turning occasionally, over medium heat in an open frying pan.
Fry the pepper, cut into rings, over low heat.
Vegetable (olive, sunflower, corn) oil is used to fry peppers.

How to deliciously fry peppers

Products
Bell pepper - 9 medium-sized or 6 large
Vegetable (sunflower, corn or olive) oil
Lemon - 1 piece
Dill, parsley - 30 grams
Garlic - 5 cloves
Sugar - tablespoon
Salt - tablespoon
Ground black pepper - half a teaspoon

How to fry whole peppers
1. Wash and dry the peppers.
2. Heat a frying pan, pour oil.
3. Place the whole pepper on the frying pan.
4. Fry, turning every 5 minutes.
5. Place on a plate.
6. Prepare the sauce: squeeze lemon juice, wash and chop dill and parsley, add salt and sugar, peeled and chopped garlic, ground pepper. Mix well.
7. Serve the pepper and the sauce separately.

How to fry peppers for the winter

What you need to roast peppers for the winter
Bell pepper - approximately the same size, 3 kilograms
Sunflower or olive oil - 3 tablespoons
Vinegar 9% - 1 glass
Garlic - 3 cloves
Bay leaf - 2 leaves
Ground pepper - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 tablespoon
Boiling water - 1 glass

How to fry peppers for the winter
1. Wash the pepper, trim (but do not completely remove) the stalk.
2. Heat a frying pan and pour oil.
3. Place the peppers and fry for 15 minutes in a frying pan without a lid.
4. Place peeled garlic, bay leaf, ground black pepper, sugar and salt, and vinegar into a sterilized jar.
5. Pack the pepper into the jar, crushing it.
6. Pour boiling water over the peppers, close the jars and wrap them until they cool completely.
7. Store at room temperature.

When preparing peppers for the winter, you can use tomato juice instead of water.

Check out another recipe