Baked peppers in the oven for the winter. Peppers baked for the winter - an appetizing preparation for various preservations

All the recipes that will be offered below are similar only in that red bell pepper baked in the oven or over an open fire will be used as the basis for them. Otherwise, these are different options for preservation, and the first of them is portioned, pre-baked. To begin with, we thoroughly wash the selected fleshy fruits in running water, after which, directly with the stalks and, accordingly, the seeds, we place them on a baking sheet greased with vegetable oil.

In this case, you need to make sure that the pepper does not burn, and turn it over regularly. It is very convenient to bake by placing the fruits on the grate, and lowering the baking sheet so that the juice can drain into it if the pulp suddenly bursts.

After 40 minutes of baking at a temperature of about 160-200 degrees, carefully remove the hot pods from the oven without using a fork for this purpose, so as not to violate the integrity of the pulp and prevent the juice from flowing out. We put it in a large bowl with a lid or in a container, tightly corking for the time of cooling, so that the fruits become softer. Above the container in which we will store the workpiece, remove the skin from the cooled pepper, and then remove the seeds, while the juice should drain into the substituted container. We put the pods there, close it and put it in the freezer for the winter.

The second method of harvesting pepper begins in exactly the same way, with its baking, and it is advisable to coat the fruits, which need 5 kilograms, with vegetable oil (it will take about 2 tablespoons). The cooking time is the same - 40 minutes, the temperature also does not change. Next, we will prepare it in our own juice with a small addition of marinade. So, when the pods have cooled slightly, remove the skin from them and take out the seeds over a deep bowl, trying so that they do not fall into the container where the juice will drain. The liquid is then poured into sterilized jars, and pepper is also placed there.

The fruits must be sprinkled with salt, it will take 1 teaspoon for the specified amount of workpiece. After the pulp is packed tightly enough, pour a little vinegar into each jar, on the basis that 2 tablespoons are needed for all preservation. Next, put the filled container in a saucepan with hot water, bring it to a boil and pasteurize the workpiece for 40 minutes, if we preserve it in liter jars, 30 minutes is enough for half-liter jars. When the juice is released, and the pepper is completely hidden in it, we roll up the jars and slowly cool them under a warm blanket, placing them with their necks down.

Marinating roasted peppers for the winter

The basis of any preparation for the winter is its conservation, for which substances are used that prevent the product from spoiling (salt, vinegar, honey), or the fermentation process, during which lactic acid is formed. We will turn to the first method and offer you marinating recipes using preservative additives. We need 8 peppers. After 20 minutes of baking according to the above method, we keep the fruits in a closed container or in a bag for up to half an hour.

We clean from the skin and seeds, taking out the latter along with the stalk. So that the juice does not disappear, we do it over a deep plate, there will be no harm from a few seeds that have fallen into it. Next, cut the flesh into large pieces, you can just into quarters. We take 6 cloves of garlic and thinly cut them into plates, spicy lovers can additionally chop a small chili pepper into rings. We take a sterilized jar of 0.5 liters and start laying out the cuts, first sweet pepper, then garlic and bitter chili, sprinkle with a little sugar and salt (a pinch each), as well as dried or fresh basil.

Pour in a layer of olive oil. We put all the cuts in the same order until we fill the jar, after which we need to add a tablespoon of 9% vinegar on top, it is possible with an admixture of lemon juice. Marinate for about 6 hours, then put in a cool place.

The second recipe is baked pickled bell peppers, canned for the winter according to Italian recipes. For conservation, we need about 3-4 cloves of garlic per kilogram of pods, the same number of sprigs of rosemary and 1 teaspoon of thyme. This time we will bake not entirely, but in quarters, after removing the stalks and seeds and after cutting, sprinkle with thyme. Therefore, you need to cook directly on a baking sheet, pouring 100 grams of vegetable olive oil.

Next, transfer to a deep bowl and a tablespoon of 6% vinegar. We sterilize the jars and put quarters of pods with garlic and rosemary in them, pour oil from a baking sheet, to which juice will be added during the baking process. Baked sweet bell pepper, marinated with spices, close the lids, after which we put the canned product for the winter in a cool place, preferably in a good sealed cellar.

Vegetable marinated in wine vinegar

And another rather interesting recipe with a similar composition, but in this case it will be necessary to bake not only peppers, but also garlic cloves. We take 5 large pods and place them on a baking sheet as a whole, 1 large head of garlic, divided into 2 parts without removing the husk, wrapped in foil and also placed next to the pepper. After 40 minutes, we extract the softened fruits, remove the foil from the garlic, peel the slices from the husk and knead in a cup to a paste.

Add to the resulting gruel 1 teaspoon of salt, the same amount of honey, 5 tablespoons of olive oil, 6-7 tablespoons of white wine vinegar and 2 teaspoons of oregano. Baked peppers, slightly cooled, are peeled from the skin, as well as from the seeds by carefully removing the stalk. Carefully remove the separated seeds with your fingers (if a few pieces remain, it does not matter). We put the pods in sterilized jars tightly, but without tamping, can be cut lengthwise into 2-4 parts. Fill with marinade, after mixing it so that there is no separation of the components. If desired, you can lightly sprinkle with hot ground pepper, after which we keep warm for about 10 hours. We cork with lids and put them in the refrigerator for the winter.

There are other simple recipes, for example, with tomatoes. For every half liter of workpiece, you will need 0.25 kilos of pepper, 0.2 kilos of tomatoes and up to 40 grams of vegetable oil. Having cleared the seeds and stalks, bake the pepper in the manner described above (on a baking sheet, brushed with oil), then remove the skin and cut into 2 parts. We dip the tomatoes in boiling water and also get rid of the skin. We make a marinade from vegetable oil, 10 grams of white wine vinegar and the same amount of salt, then pour a little on the bottom of sterilized jars. We put the cooled vegetables in layers in prepared containers, alternating, pour the rest of the marinade, close and pasteurize the container with the preparation for 35 minutes in boiling water, and then roll it up for the winter.

Canned Roasted Pepper Caviar

The following recipes will surely appeal to you because the resulting products will be quite versatile, they can be served as a separate dish, for example, for breakfast, or as an appetizer for the festive table. First in line we have caviar. For her, we take 2 kilograms, 3 heads of onions, the same number of large tomatoes, 2 root vegetables of carrots, the same number of bunches of dill.

You will also need 1 parsley root, 1 teaspoon of black peppercorns and 3-4 allspice peas. Lubricate the washed pepper with vegetable oil, which will take about 0.5 cups, and place it on a wire rack in the oven, bake for 30 minutes at 180 degrees. When the pepper is baked, cool it slightly and remove the skin, be sure to remove the stalks and completely clear the seeds. Then we grind the pulp in a meat grinder through a fine mesh. Briefly dip the tomatoes in boiling water to make it easier to remove the skin, then peel and also grind.

Next, chop the carrots and parsley root with a fine grater, then heat the pan and, pouring 0.25 cups of vegetable oil on it, fry the root crops. The same amount of oil will be needed to brown the onion, which we send to the pan separately. Be sure to stir the vegetables while frying. We mix all the components in a large cauldron, salt to taste, constantly trying, you will need about 1.5 tablespoons of salt.

We put on a small fire and simmer for half an hour, stirring occasionally so as not to burn. In the pan, where the carrots were first fried, and then the onions, slightly heat another 0.5 cups of vegetable oil and, after a short cooling, pour it into the cauldron with vegetables, add 2 tablespoons of vinegar there after turning off the burner and mix the caviar well. We sterilize the jars, transfer the hot mixture into them and roll them up. We cool, wrapped in a blanket, store in any conditions.

Cooking vegetable skewers for the winter

All of the above recipes, for the most part, can be attributed to snacks, and now - a finished dish. Over hot coals, using a barbecue and a metal grill, bake peppers, eggplants and tomatoes, preferably in turn. For 15-20 minutes, place in a closed container so that the vegetables are steamed, so it will be easier to remove the skins. Carefully clean the blanks, along the way we free the pepper from seeds and stalks.

In clean, sterilized liter jars, we tightly mix the vegetables, while it is better to cut the eggplant into short ribbons, and the pepper into quarters. Filling the container halfway, add 1 teaspoon of salt and 9% vinegar to each container, after which we report the vegetables to the top. Let it stand for 30 minutes so that the juice appears. We put a basin over the coals and pasteurize the jars in it for 10 minutes, after which we roll it up and cover it with a blanket.

Awesome Appetizer - Canned Roasted Peppers for the Winter (Mom's Recipe)

You will need:
for a 1 liter jar:
16 - 20 pcs. sweet fleshy pepper

Marinade: 60 g - vinegar, 0.5 tbsp. l. - salt, 1.5 tbsp. l. - sugar

Canned fried peppers for the winter

Peppers (with a tail and seeds) are thoroughly washed and fried on all sides (if possible) in vegetable oil and make sure that the peppers do not char. Then we put the fried peppers in hot prepared jars and sprinkle them with chopped garlic.

Pour fried peppers for the winter with marinade prepared from vinegar, sugar and salt.

We roll up the jars of canned fried peppers and wrap them well until they cool completely.

baked pepper

Bake the fleshy pods of bell pepper in the oven or on the stove, put in a saucepan and leave overnight. The next day, remove the skin from the peppers, free from seeds and stalks. Place the peppers tightly in jars, sprinkle with salt, and pour over the juice formed in the pan. Roll up and sterilize jars for 35 minutes.

Such pepper can be served as a hot or cold appetizer, as a side dish for meat, fish, chicken. It is very tasty to add such pepper to vegetable salads.
This is an amazingly delicious pepper! And yet, it can be preserved for the winter, and in winter you can enjoy the aroma, taste and color of wonderful pepper.

Bulgarian sweet pepper - 1 kg
coarse sea salt - 1 teaspoon
garlic - 2-3 cloves
thyme - 1 teaspoon
rosemary - 4 small sprigs
vinegar 5% - 1 tablespoon
olive oil - 100 gr.

Cooking:

Wash the peppers, remove the seeds and cut each peppercorn into 4 pieces. Put the pepper on a baking sheet, sprinkle with thyme, rosemary, put the peeled garlic cloves, salt and drizzle with olive oil.

Place the baking sheet in a preheated oven at 170*C for 1 hour.

Transfer the finished pepper to a bowl and sprinkle with vinegar, mix.

Such peppers can be preserved for the winter. Arrange hot baked peppers in clean sterilized jars, pour oil from the baking sheet and tighten the lid. From 1 kg of pepper comes out one 340 gr. jar.

Ingredients for one half liter jar

5 medium sized peppers

2-3 garlic cloves

0.5 teaspoon salt

3 teaspoons of granulated sugar

5 teaspoons of vinegar 9%

vegetable little

Cooking according to the photo steps of fried peppers for the winter.

Rinse the peppers. Dry with a towel. Put the whole (without peeling the seeds) in a preheated pan, after pouring vegetable oil.

Fry the peppers on each side until golden brown.

Prepare the dressing. To do this, chop the garlic. Mix it in a bowl with sugar and salt.

Pour vinegar into the same container. Mix all ingredients thoroughly.

Now we take the peppers one by one with a fork and put them in a sterilized jar. Pepper from the pricks of the fork will become flat and fit in a jar. Drizzle each pepper with dressing. Please note that this gas station does not have water. It consists of sugar, salt, garlic and vinegar.

We also pour the last (upper) pepper with our fragrant dressing.

We tamp the peppers well and roll them up with sterilized lids.

Turn the jar upside down and keep it that way until it cools.

Incredibly tasty and original appetizer is ready. Now it can be served to any feast for any holiday. You can close the pepper in liter jars, doubling the amount of ingredients.

Roasted canned pepper

• 1 kg red bell pepper


• 2 tbsp. l. vinegar 6%


• vegetable oil

Cooking method:

1. Wash the fleshy red bell peppers and rub with vegetable oil.


2. Roast the peppers in the oven until soft.


3. While still hot, gently peel the pepper, remove the seeds and the stalk.


4. Sterilize small jars with a wide neck and fill with roasted peppers, sprinkling the layers with salt.


5. Fill jars with vinegar and a few tablespoons of vegetable oil.


6. Cover jars with lids and sterilize for 30 minutes. Peppers cooked in this way are good as a cold appetizer and for cooking many other dishes.

Roasted peppers in their own juice

Recipe under the picture

Pepper cleaner

The proposed recipe for the workpiece, for clarity, is accompanied by step-by-step photos taken.

And so, for canning, we need sweet bell pepper - 1 kilogram. We wash the pods and dry them on a towel.

We grease a baking sheet with vegetable oil and put peppercorns on them. Put the tray in the oven for 30-40 minutes.

A crackling sound will be heard during baking. The peppers should brown well in the oven.

After the peppers are ready, they will need to be immediately transferred to a large saucepan and tightly closed with a lid for 20-30 minutes. This is done so that the hot peppers “puff out” and it would be easy to remove the skin from them.

The next step is to peel them off. We will do this over a clean plate. Juice will drain into this container, which we still need for the marinade.

The skin, seeds and stalk of baked fruits are easily removed, and the pulp is torn into several parts. I usually divide the pepper into 3 longitudinal parts with my hands.

Pepper marinade

Pour 3 tablespoons of vegetable oil and 3 tablespoons of apple cider vinegar 6% into a bowl. Add 1 teaspoon of salt, herbs and garlic. Of the greens, I only had fresh dill, but you can add more parsley or basil. Garlic take 3 large cloves and cut into marinade plates.

Mix marinade with juice from roasted peppers.

In (I have jars of 0.5 liters) put a few peas of black pepper or a mixture of peppers.

Arrange the roasted peppers in jars, pouring marinade over each layer and shifting with garlic. You can simply mix the marinade and roasted peppers in one container, and then arrange the workpiece in jars.

Now you need to decide on the shelf life of such a workpiece.

If you are planning long-term storage for the winter, then the jars need to be in a water bath for 30 minutes.

If you plan to eat the workpiece in the near future, then you just need to close the jars with lids and put them in the refrigerator. Peppers baked in the oven and marinated in marinade will be ready for use in a day. Such a blank is stored in the refrigerator for quite a long time.

Pickled roasted peppers are delicious and eaten first. Try to cook such a blank yourself, using the tips of this recipe with a photo.

Baked peppers for the winter are a very tasty preparation that everyone at home will love. The cooking process is quite simple and does not require expensive products, especially if your country house has a large crop of vegetables.

Ingredients:

• Bulgarian pepper 2 kg;
• spices for 1 container 500 g;
• allspice black pepper 5 peas;
• black pepper 5 pcs.;
• garlic 2 cloves;
• salt 0.5 tsp;
• sugar 2.5 tbsp. l.;
• table vinegar 2.5 tbsp. l.;
• water as needed;
• vegetable oil to taste;
• output: 3 jars with a capacity of 500 g.

Cooking process:

To prepare such a blank, you will need fleshy varieties of pepper. Any variety and color can be used. Pepper move to the sink and rinse each fruit, looking at it from all sides. Remove defective vegetables. Dry well with a kitchen towel to remove excess moisture.

Prepare a baking sheet. Brush each pepper with vegetable oil and transfer to a baking sheet. Preheat the oven to 180-190 degrees. Roast peppers for 30-50 minutes until soft. Open the door periodically and observe. The pepper should be soft and browned.

Prepare a suitable tight plastic bag in advance. Transfer the roasted peppers to a bag. Tie it up and leave it for 40-60 minutes so that the vegetables cool down, and it is convenient to work with them with your hands.

Prepare jars with lids. Wash well with detergent, rinse and sterilize. In clean jars, add black and allspice, garlic cloves.

When the pepper has cooled down a bit and is comfortable to work with, peel it and remove the seeds. Work on the bowl so that all the juice drains. Divide the peeled peppers into jars below the shoulders. You don't need to tamp it down.

Add salt, sugar, table vinegar to each jar. Cover with clean lids.

Strain the remaining juice and boil. Separately, put a kettle on the stove, bring to a boil.

Distribute boiled juice into jars and top up with boiling water.

Seal tightly. Turn over and wrap well. Leave in this position until completely cooled.

Roasted peppers are ready for the winter. Store in a cellar or closet.

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.