Bulgarian pepper in the oven with garlic inside. Roasted bell peppers with garlic and aromatic herbs are a great addition to any side dish

The benefits of roasted bell peppers have been known for a very long time. Roasted peppers taste better than fresh ones. Dishes prepared from it are suitable for both everyday meals and festive feasts: they are very tasty, low in calories, contain a lot of fiber, minerals, vitamins and antioxidants. The article will discuss the technique of roasting bell peppers and options for its subsequent use: from freezing and canning for the winter to a recipe for baked stuffed peppers and delicious pickled bell peppers baked in the oven.

There are three varieties of bell pepper, which got its name in honor of the Bulgarian breeders who bred it:

1. Red - the variety "Edino" - the record holder for the content of vitamin A - 125 mcg versus 18 mcg for the green variety and 10 mcg for the yellow one. The red color of the variety "Edino" is due to a large amount of coloring pigment and antioxidant - lycopene, as well as carotene. Red peppers contain so much vitamin C that eating just one piece will give you your daily requirement of this vitamin.
2. Yellow - the Indalo variety is distinguished by a significant content of carotene substances that color the vegetable yellow. The yellow variety is rich in potassium, which is good for the heart.
3. Green - the Atlantic variety also contains lycopene, carotene, but in a slightly smaller amount. But the green variety is the least caloric and regulates cholesterol levels due to the significant content of phytosterol in it.

Bulgarian pepper contains a rare vitamin P, which promotes the absorption of vitamin C. The tandem of these vitamins reduces the risk of stroke, making the walls of blood vessels more elastic and clearing them of cholesterol plaques.

And thanks to vitamin B, lovers of sweet pepper improve their mood, the condition of their skin and hair, and improve their healthy sleep.

Bulgarian pepper reduces the risk of cancer of any localization, so people who are at risk should take this vegetable into service for the prevention of malignant tumors.

General Oven Roasted Pepper Recipe

It is best to bake peppers on an open fire, and not necessarily on the grill, although only in this case it will acquire an unforgettable smoke flavor. It can even be baked on a gas stove using a fire spreader. But if you need to cook more than a couple of pieces, then just use the oven.

1. Wash the pepper.
2. Line the baking sheets with foil, otherwise the leaked juice will stain them.
3. Preheat the oven to 200-220°C. You can turn on the grill or convection - in this case, the baking process will speed up.
4. Put the vegetables on baking sheets and bake for about 30-40 minutes until the skin is slightly blackened, black marks appear. In the process of cooking, peppers can be turned over, baking sheets can be interchanged.
5. After baking, transfer the peppers to a saucepan and cover with a lid for 15 minutes. In a pinch, you can leave the pepper in the oven and cover it with an empty baking sheet. It is necessary to cover so that the skin can be easily removed later.
6. Now the pepper needs to be cleaned of the skin and seeds. To do this, prepare two dishes: a larger one for juice and pulp, and a smaller one for waste.
7. Take the pepper by the tail, with the other hand remove the skin from it over a large bowl into which the juice will drain. It is important not to lose this fragrant juice, because it is very tasty and healthy.
8. Now that the pepper is peeled, continue to hold the pepper by the tail, and with the other hand, carefully remove the pulp from it. As a result, seeds will remain on the tail.
9. Now there are many options for further use of baked and peeled peppers, which are not only a delicious dish in itself, but also a preparation for other, even more delicious dishes! And also it can be frozen.

How to freeze baked peppers for the winter?

Many people freeze fresh bell peppers for the winter, but try freezing oven-roasted peppers. Such a semi-finished product takes up much less space, is already peeled, exudes a delicious aroma and is suitable for preparing any dishes. It can be used in cooking without defrosting.

Arrange the peeled roasted peppers on the trays in a single layer and fill it with the remaining juice. Carefully place the box in the bag, tie it up and, without turning it over, put it in the freezer. You can freeze roasted peppers whole without even peeling the tail. But for this, it is advisable to use a special flat tray, which is attached to some freezers in order to freeze dumplings. The point is that the pepper is first laid out at a distance from each other so that it does not stick together. And then put the frozen vegetables in one bag.

How to preserve baked bell peppers?

For two liter jars you will need:

• 22 large bell peppers or 2 kg per 1 liter jar;
• 9% vinegar - 2 tablespoons;
• oil - 2 tablespoons;
• sugar - 2 tablespoons;
• salt - 2 tsp topless;
• garlic - 6 cloves;
• boiling water.

Cooking method:

1. Wash the pepper. Dry it. Brush each vegetable with oil using a pastry brush.
2. Arrange the peppers on a wire rack and place a foil-lined baking sheet underneath.
3. Bake 20-30 min. at 210-250°C, turn over once.
4. While roasting peppers, sterilize jars and lids, cover jars with sterile lids.
5. At the bottom of each jar, pour 1 tbsp. sugar and 1 tsp. salt, and chopped garlic.
6. Peppers can be peeled or not peeled - this is a matter of taste and desire. In the latter case, without waiting for cooling, remove the hot pepper pods from the oven with tongs and place them tightly in jars.
7. Fill jars to the top with boiling water.
8. Add 1 tbsp to each jar. vinegar.
9. Roll up and wrap up.

Pickled Roasted Peppers Recipe

Marinade for baked peppers is always improvisation. Make it from what is at hand. Taste the marinade during cooking and then you do not have to adhere to a strict recipe. Try roasted peppers with garlic. Bake garlic with pepper in foil.

For the marinade you will need:

• 6 tbsp olive oil;
• 8 tbsp wine vinegar, preferably white, or 1 tsp. balsamic vinegar;
• 1 tsp sea ​​salt;
• 2 tsp honey;
• 2 tsp oregano;
• red pepper flakes - optional and to taste;
• a large head of garlic, cut in half and baked in foil.

Mash the garlic into a puree with a garlic press, mix all other ingredients except red pepper. Pour the peeled slices of roasted pepper with the resulting marinade, sprinkle with red pepper. Leave to marinate for 8-12 hours. After that, store in the refrigerator.

Stuffed peppers: a recipe baked with cottage cheese and chicken breast

Stuffed peppers, baked in the oven with cottage cheese and chicken fillet, are prepared very simply and quickly.

• large fleshy bell pepper - 1 pc;
• cottage cheese - 100 g;
• chicken fillet - 100 g;
• egg - 1 pc;
• garlic - 3 cloves;
• sour cream - 1 tbsp. l.;
• cilantro, dill, black pepper, salt to taste.

1. Finely chop the chicken meat. You can use a blender.
2. Mix all the ingredients: meat, cottage cheese, egg, chopped greens, salt, pepper, sour cream.
3. Cut the pepper in half, but do not remove the stem. Clear it of seeds.
4. Stuff the halves of the vegetable with the curd-meat mass.
5. Bake in the oven at 190°C on a foil-lined baking sheet for 45 minutes.
6. During the baking process, periodically pour the dish with the released juice.

Baked peppers with tomatoes, eggplant, cheese

Baking peppers, eggplants in the oven is useful for those who adhere to a dietary diet and do not accept fried foods. What will be needed.

It is used for preparations, fresh salads, as a seasoning for main dishes. We offer baked peppers in the oven - these are not only very tasty recipes, but also healthy. Ruddy vegetables will remind you of a summer barbecue, the unique aroma of which is complemented by experienced chefs with Provence herbs and spices.

Fast and tasty!

We offer several options. Method number 1.

In order to cook roasted peppers you will need:

• 6 pieces of sweet bell pepper;
• refined oil;
• coarse salt, a mixture of spices.

Whole clean vegetables are placed on a greased baking sheet, lightly sprinkled with oil and salted. Place in a preheated oven (180 ° C) at a medium level. Roasting time 35–40 min. While the oven is running, prepare the sauce:

1. Half a head of garlic is passed through a garlic press.
2. The resulting slurry is diluted with vegetable oil (20 ml).
3. Sprinkle with spices, stir.

Remove the baked peppers from the baking sheet and transfer to a plastic bag to cool, tightly twist. After 15–20 min. vegetables are peeled and entrails are cut into slices. Ready-made pods are laid in layers in a deep plate, pouring them with spicy sauce.

Advice. For lovers of spicy marinades, you can add 2 tsp to the sauce. red wine vinegar, capers and finely chopped greens.

The dish is removed in the refrigerator. After an hour, the baked pepper is completely ready for use.

Method number 2. Washed, cut into slices pepper is placed on a baking sheet. The pieces are placed with the inside up, liberally oiled and sprinkled with salt. Mediterranean herbs are useful for the recipe: basil, star anise, anise, oregano, cinnamon.

Attention! Garlic and parsley sprigs are not used when baking, as one seasoning will burn and the other will dry out.

Under the convection grill (+300 °C), the dish will be ready in 15 minutes. Before serving, the sprigs of herbs are removed, now you can add garlic and fresh parsley.

Stuffed peppers in the oven

Hearty and tasty dish for which you will need:

1. Pepper 10 pcs.
2. Meat 1 kg.
3. Steamed rice 100 g.
4. Tomatoes 8–10 pcs.
5. Ready tomato sauce or pasta, salt, spices to taste.

Rice is boiled until half cooked, added to the meat scrolled through a meat grinder. Salt and pepper to taste. All the insides are pulled out of the pepper, washed well under running water. The prepared vegetable is stuffed with minced meat. The gravy for the dish is prepared as follows:

• tomatoes are cut into slices;
• put in a saucepan, pour tomato paste (sauce), salt and pepper;
• stew for 7-10 minutes.

Prepared peppers are folded into a refractory form, poured with gravy and sent to the oven (+200 ° C) for 1 hour. The dish can be served both hot and cold.

Attention! Green pods are slightly bitter after heat treatment.

Stuffing can be done using different types of fillings and vegetables.

Pepper with cheese

For 5 large peppers you will need:

• fresh meat 500 g;
• medium carrot;
• onions (2-3 pcs.);
• cheese (hard) 200 g;
• mayonnaise or sour cream 50 ml, garlic, vegetable oil.

Finely chop the vegetables and sauté in oil. Combine with cooked minced meat, salt and pepper. Fill the pods cut into rugs, pour the cheese-sour cream mixture on top of the “boat”. Bake on a baking sheet in a preheated oven (180 ° C) for about 35 minutes.

Advice. Stuffed pods are stored in the freezer. If necessary, they are thawed and cooked.

Preparations for the winter

For those who like to open a fragrant jar of pepper in winter, there are original recipes with a vegetable baked in the oven. Ingredients:

• 2 kg of pepper;
• 3 kg of eggplant;
• 1 kg tomato;
• salt, black peas, vegetable oil.

The output of the finished product will be 2 liters.

Eggplants and bell peppers are baked in the oven. Fresh tomatoes are poured with boiling water, peeled. Baked vegetables also get rid of the peel, after holding them in a saucepan under the lid.

Vegetables are cut into slices and stacked in layers in jars. In each put: 1 tbsp. l. vinegar, 1 tsp. salt, peppercorns, 2 tbsp. l. refined oil. The container is sterilized for about 20 minutes, twisted with lids. The blanks are turned over and left to cool under a warm blanket.

For the winter in honey sauce

The pods are baked whole in the oven. Remove the skin, allowing the juice to drain onto a baking sheet. The vegetable is cut lengthwise into thin slices. Prepare the marinade.

For a marinade for 5 kg of pepper you will need: 7 tbsp. l. coarse salt, 150 ml of oil, 3 tbsp. l. liquid honey, vinegar (9%) 100 ml, coriander, black peas, cloves. The juice remaining after baking (500 ml) is heated in a saucepan, spices, honey, oil, salt are added. Boil for 10 minutes, 1–2 minutes before completion, pour vinegar.

Layers are placed in liter jars: baked peppers, chopped garlic, spices (basil). Banks are sterilized for 20–25 minutes, screwed with lids. According to this recipe, you can cook an appetizer and not for long-term storage. Vegetables are laid out in jars, kept in the refrigerator without sterilization for two weeks.

Try roasted peppers in the oven, complement your version of the dish with your favorite seasonings and vegetables.

What's your favorite roasted pepper recipe?

As a whole, and in the second - with the addition of minced meat. But first things first.

Oven baked

There are many ways to bake sweet peppers in the oven. We decided to present you the simplest and fastest recipe. To implement it, we need:

• sweet pepper (yellow, green and red) - 3 pcs.;
• a ready-made spice mixture consisting of salt, paprika, dried basil, thyme and other things - apply to your taste.

Cooking process

The presented recipe for baked peppers in the oven should be used only if you want to prepare a quick and easy snack. To make it, vegetables are thoroughly washed and dried with paper towels. Then they are completely laid out on a baking sheet, which is pre-covered with culinary foil. In this form, peppers are sent to the oven, heated to 230 degrees. They are baked until the skin turns black.

As soon as the peppers are cooked, they are taken out and placed on a plate. The next step should be cleaning vegetables from a hard film, stalks and seeds.

Having received the tender pulp, it is cut into long strips and carefully laid out on a dish. Sprinkle vegetables on top with a mixture of spices and serve them to the table along with a slice of bread. Such an appetizer can be consumed with any dishes, as well as alcoholic beverages.

Making stuffed peppers baked in the oven

If you need to get a tasty and satisfying full-fledged dish, we recommend that you first stuff the peppers with meat, and only then bake them in the oven.

To prepare such a dinner, we need:

• medium bulbs - 2 pcs.;
• small carrot - 2 pcs.;
• ground pepper and table salt - use at discretion;
• minced meat ready mixed - 500 g;
• tomato juice - about 2 glasses;
• sunflower oil - 2 large spoons;
• fat mayonnaise - 70;
• sweet pepper (take short and thick) - 8 pcs.;
• long rice - ½ cup;
• large chicken egg - 1 pc.;
• fat sour cream - 3 large spoons.

Preparing peppers

Before making baked peppers with minced meat in the oven, they should be well processed. The vegetables are washed, the stalk is carefully cut off and the seeds with partitions are taken out.

Having carried out these actions, you should get a kind of "glasses" that stand steadily on a straight surface.

Filling preparation

In the oven, it is advisable to cook from minced sour cream. Salt, pepper and chopped onion are added to it. After mixing the components, the product is left aside for 15-25 minutes. In the meantime, start preparing the rice. It is sorted out, washed well and laid out in boiling water.

After boiling the cereal until semi-soft, it is thrown into a sieve, rinsed and dehydrated as much as possible.

As soon as the rice is prepared, it is poured into the previously made minced meat and mixed well. Grated carrots, a chicken egg and fatty sour cream are also added to the ingredients.

By mixing the products with your hands, you get a rather thick and fragrant filling.

How to form a dish of peppers?

Before you cook roasted peppers in the oven, they must be properly shaped. To do this, hollow vegetables are filled with minced meat and carefully rammed. Further, all semi-finished products are laid out in a ceramic mold with a lid. If you do not have such dishes available, then you can use any other dishes, which subsequently must be covered with thick cooking foil.

So, as soon as all the stuffed peppers are in shape, they are doused with tomato paste and covered with a mayonnaise net. Next, the dish is covered with a lid and sent to the oven.

How to cook stuffed vegetables in the oven?

Baked peppers in the oven do not cook very long. As a rule, the meat filling becomes ready for consumption after 60 minutes. In this case, the peppers themselves should become as soft as possible.

Bring to the dinner table

Now you know the step-by-step recipe for baked peppers in the oven. As soon as the minced meat becomes soft, the dish is removed from the cabinet and left under a closed lid (or under foil) for ¼ hours. Next, soft and tender peppers are distributed on plates and doused with the broth that has formed in the form.

Serve such a hearty and fragrant dish to the dining table should be hot. In addition to it, it is necessary to present a piece of bread, chopped greens and fresh sour cream.

It should be especially noted that baked peppers in the oven can not only be prepared for the everyday dinner table, but also used as your signature dish for any holiday. Believe me, absolutely all your guests will appreciate such tasty and tender peppers.

Summing up

As we said at the very beginning of the article, there are many ways to bake peppers in the oven. If you like the recipe that involves the use of the filling, but you are a vegetarian, then it can be implemented in another way. For example, some housewives fill peppers not with minced meat, but with a mixture of stewed or raw vegetables. T

You can also use fresh, fried or pickled mushrooms, pre-mixed with boiled cereals, onions and carrots, as a filling.

Lunch with the use of such components is no worse than a meat dish.

I like almost more fresh. I always look forward to autumn, when real, fleshy, juicy peppers from Moldova or from our South appear on the markets.

There is no doubt, the most fragrant, with smoke, is pepper baked over an open fire. And it doesn’t have to be a barbecue or grill at all, I know a lot of craftsmen who bake peppers on a divider mounted on a gas burner.

Moreover, some people manage to bake peppers even on an electric stove! Why not, but only if your appetites are limited to a couple of peppers. I prefer to bake a lot at once, on two baking sheets at the same time, because I always have big plans for baked peppers. Baked and pickled peppers are good on their own, and as an excellent preparation for other dishes.

my pepper, I cover the baking sheets with foil - juice will certainly flow out of some pepper - and put it in the oven, preheated to 200-2100 C. If the oven is with convection, I turn it on, things will go faster. After 15 minutes, I open the oven and turn the pepper over, then I repeat this operation a couple more times: let the skin wrinkle, and in some places even burn. If I bake on two baking sheets, I swap them in the middle of the process. Well, in general, you can shift the peppers from place to place or just get them when they are ready.

I put the finished pepper in a saucepan, cover with a lid and leave it alone for 15-20 minutes: during this time, the pepper will cool down so much that you can take it with your hands, and the skin " will sweat” and will be removed without the slightest effort.

More than once I met advice - to clean the pepper under running water. I categorically disagree, because in this way not only the skin is washed off, but also delicious juice! I do this: I put two bowls in front of me - a large one for peppers and a small one for waste. Holding the pepper by the tail over a large bowl, I peel it from the skin, then remove the pulp with my fingers, leaving the seeds on the tail. The juice flows into the bowl, and I put the clean pulp there. If you get a few bones - it's not scary. The result is a whole bowl of peeled, roasted peppers floating in fragrant, sweet juice.

Further options are possible. Can cook lecho, you can set aside some of the peppers for eggplant caviar . I prefer pickled peppers. What to use for the marinade, I usually decide based on what is at hand.

For example, olive oil vinegar infused with Mediterranean herbs, a little honey, hot red pepper, fresh thyme leaves, salt to taste. I mix thoroughly, cover with a lid or cling film, leave it on the kitchen table and after a few hours an excellent snack is ready.

Since the marinade is almost always an improvisation, I write down the options I like the most. Here, for example, is a marinade with baked garlic. Such pickled peppers are a great appetizer or side dish for baked or fried meat, chicken breast or liver.

Pickled Peppers with Roasted Garlic

What you need (for 4-5 pieces of large peppers):

• 1 large head of garlic
• 4-6 art. l. olive oil
• 6-8 art. l. white wine vinegar
• 1-2 tsp honey
• 1 tsp sea ​​salt
• 2 tsp oregano
• hot red pepper flakes, to taste

What to do:
Cut the head of garlic lengthwise into 2 parts, wrap in foil and bake with pepper.

Squeeze the garlic pulp into a small bowl, mash with a fork into a puree, add all the other ingredients of the marinade, except for hot pepper. Lightly beat the marinade with a fork and pour over the peeled roasted peppers. Season with hot pepper to taste and leave at room temperature for 8-12 hours.

It is better to store in the refrigerator.

Sometimes I grind pepper in a blender, and you get an excellent sauce for meat. Or I build a sandwich and have a snack or a light lunch ready in five minutes.

This is especially convenient if there are leftovers of fried meat or boiled chicken breast.

Sandwich with pickled peppers and fried meat

What you need:

• 2 roasted pickled peppers
• 1 small cold chop ( steak, roast beef, baked lamb, boiled chicken breast)
• 2 pieces of bread
• 1 poached egg ( optional)
• 1 small white or red onion
• ¼ tsp Sahara
• ¼ tsp salt
• 2-3 tsp wine vinegar

What to do:
Cut the onion into thin half rings, sprinkle with salt and sugar, sprinkle with vinegar.

Cut the meat into thin slices, mix with 2-3 tablespoons of pepper marinade.

Marinated pepper cut along the fibers and lay on slices of bread, pour a couple of tablespoons of the same marinade.

Spread slices of meat on top of the pepper, put pickled onion or poached egg on the meat ( optional).

For the arrival of guests, you can also prepare a more sophisticated snack, for example, bake mini biscuits with pickled peppers.

Mini pickled pepper biscuits

4 mini biscuits with a diameter of 10-12 cm or one large biscuit

For test:

• 1/3 cup vegetable oil
• 1/3 cup light beer
• 1 1/3 cups flour
• ¼ tsp salt

For filling:

• 4 pickled roasted peppers
• 1 slice of bread 0.5 cm thick
• 2 garlic cloves
• 3-4 thyme sprigs or parsley sprigs
• 2 tsp olive oil

For submission:

• young cheese
• thyme or parsley greens

What to do:
Preheat the oven to 180 C.

Pour vegetable oil and beer into a bowl, salt and stir. Gradually, stirring with a fork, add flour and knead a soft, inhomogeneous dough.
Divide into 4 parts, cover with foil and leave on the table.

Grind a slice of bread with garlic in the bowl of a food processor until crumbly. Tear thyme leaves, parsley - finely chop or chop together with bread.

In a small frying pan, heat the olive oil and fry the bread crumbs with garlic and herbs until a pleasant smell appears.

Cut a piece of baking paper to the size of the baking sheet and roll out pieces of dough on it into cakes about 2 mm thick. Press the dough around the perimeter with your fingers so that the edges of the cakes become slightly thinner than the middle. Transfer paper with blanks to a baking sheet.

at the center of each cakes sprinkle some toasted bread crumbs, leaving about 1 cm of dough free around the perimeter. Arrange the pickled pepper slices on it. Cover the filling with the free edges of the dough, laying it in folds.

Bake the biscuits for about 20 minutes or until the pastry is golden brown. Cool slightly on a wire rack.

Before serving, sprinkle with crumbled young cheese and herbs, sprinkle with pepper marinade.

Incredibly fragrant, rich, beautiful and delicious roasted peppers for the winter will definitely appeal to lovers of savory cold appetizers. It is good in combination with meat or fish, bread or pickled cheeses. Serve such roasted peppers as a side dish, use them in salads or eat them as a dish on their own - in any case, it is very tasty.

For this recipe for baked peppers for the winter, choose ripe, juicy and fleshy fruits. Ready-made peppers of different colors will look very nice - I have yellow and red, but green is also perfect. The main thing is that the vegetables are healthy and fresh, not sluggish.

From the indicated amount of products, I got about 700 milliliters of finished roasted peppers in the marinade. But again, you may have less - this directly depends on the thickness of the pulp (I had very meaty peppers).

Ingredients:

(1 kg ) (50 milliliters) (1 tablespoon ) (2 teeth) (2 branches) (0.5 teaspoon) (0.5 teaspoon)

Cooking step by step with photos:

Turn on the oven to heat up to 200 degrees. My fresh sweet pepper and put it on a baking sheet, which must be covered with baking paper or food foil, like mine. We put everything in a hot oven and bake for about 30 minutes. Time, of course, is not important, and the difference is 10-15 degrees too. The main thing is that the pepper becomes soft. In the process of baking, it will swell strongly, and the skin will move away from the pulp. After 15-20 minutes from the start of baking, the pepper will need to be turned over so that it cooks evenly. That is, as soon as characteristic fireballs appear from below, you can turn it over. Basically, you can smell it. Then let the vegetables cook for another 10-15 minutes.

Roasted peppers are ready. Be careful, it's very hot! And what a scent - wow!

Here's what we used foil (or baking paper for): firstly, we don't need to wash the baking sheet, and secondly, we will wrap roasted peppers in it, which need to be steamed additionally. This will help get rid of the skin in no time. So, wrapped and covered the bundle with a saucepan for 10 minutes.

At this time, you can prepare the filling. Pour refined vegetable oil into a bowl (you can use the one you like best), add balsamic vinegar (if not, you can take regular table, apple or wine) and salt. Finely chop the peeled fresh garlic and parsley. We mix everything - let it stand for now.

So our pepper is steamed - we unfold the bundle. Let the baked vegetables cool down a bit so that it is not hot.

Now we release each pepper from the skin (it can be easily removed) and seeds - we only need the pulp. Pour the juice that is inside the pepper into a bowl with filling, simply piercing the pepper from the end with a knife (when it is still in the skin). Cut the peeled pulp into strips.

And here we have a marinade filling (did not forget, there is also juice from peppercorns) - mix it. She's so fragrant! Pour it into a bowl with pepper and mix everything gently.