When the bell pepper season begins, our menu becomes noticeably more diverse, thanks to the many delicious dishes from it. Why are pepper dishes so popular? The fact is that bell pepper is not just tasty, it is also very useful, as it contains a large amount of various vitamins, and in terms of the amount of vitamin C it leads among all other vegetables.

What are the benefits of pepper dishes?

Peppers are varied. Both first and second courses are prepared from pepper, as well as various salads and vegetable snacks. Bulgarian pepper is harvested for the winter: it is salted, pickled, salads are made and frozen.

Bulgarian pepper goes well with meat and vegetables, cereals and even dairy products, such as cottage cheese, which is why there are so many culinary recipes for cooking peppers. Dishes from colorful peppers always look very beautiful, so they can often be seen on the festive table.

Recipes for hot pepper dishes are popular, for example, stuffed peppers, but fresh bell pepper salads are especially useful, since some of the vitamins are lost after heat treatment.

Today we offer a delicious culinary recipe for bell pepper stewed with vegetables.

Products: 2 sweet bell peppers (red, yellow), 2 medium zucchini, 200 g green beans, 3 small onions, 1 garlic clove, 1 cup tomato juice, 1/2 cup dry white wine, 2 tbsp. tablespoons of butter, salt, pepper, 1 bunch of basil.

How to cook stewed bell peppers with vegetables?

Peel and chop the onion and garlic clove. Wash zucchini and cut. Cut the pepper and remove the seeds, then cut into pieces. Heat oil, fry onion and garlic, add zucchini, bell pepper. Simmer the mixture for about 5 minutes, add the beans and simmer for another 5 minutes.

Pour the white wine over the peppers and simmer until tender. Then add tomato juice and ground black pepper. Serve stewed peppers, garnished with basil leaves. By replacing butter with vegetable oil, the dish can also be served on fasting days.

Bon appetit!

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• 20min 15min Vegetarian A detailed step-by-step description of how to prepare the dish "Stir-fried noodles with tofu and vegetables in teriyaki sauce". Try it for sure Egg noodles 50 g Tofu 20g Chicken egg 1 pc. Carrot 20 g. Green beans (frozen) 20 g Red sweet pepper 20 g. Dried kelp 10 g Sesame oil 10 g. Green onion 1 bunch. Teriyaki sauce 20 g. Grind: carrots, tofu, beans, bell peppers, green onions or garlic chives. Soak kelp in cold water. Boil the noodles (any one will do: pasta, udon, soba, funchose, spaghetti, etc.), put in a colander and put under a weak stream of water so that they stop cooking (for hard varieties - not essential). Drain excess water. Break an egg into a hot frying pan and artistically roll it over the surface. Should be a torn omelet. Remove the egg from the pan. To make the dish more Asian, you need to fry in hot oil until golden: garlic, ginger, sesame seeds. Then send vegetables and tofu to the pan (there should not be many of them and it is better to cook one serving at a time). Tofu is browned - add one part teriyaki sauce and seaweed (without water). Fry, stirring, 2 minutes. Add noodles to the pan, important(!). so that there is no water in it, there is also an egg. Stirring, fry so that the taste of vegetables is absorbed into the pasta. After 2 minutes, add the second part of the sauce to the dish. Fry for 2-3 minutes. Serve with greens.
• 20min 30min Vegetarian Such a simple dish as tartlets with pickled mushrooms at home became a real discovery for me at one time! When heated, the properties of any marinade are enhanced, so pickled mushrooms in tartlets become more piquant and sour in taste, which contrasts perfectly with sweet fried champignons. Very interesting taste, try the option of how to cook tartlets with pickled mushrooms. Pickled champignons 200 g Fresh champignons 100 g Tartlets 12 pcs. Hard cheese 100 g. Garlic 3 tooth. Ground nuts 2 chips. Spices to taste Arrange the tarts on a wire rack and fill halfway with chopped mushrooms. Fry fresh champignons in olive or butter (or even in a dry frying pan). We spread the fried mushrooms on top of the pickled ones, sprinkle with grated nuts, chopped garlic and grated hard cheese. Let's put it in the oven. You need to bake for a short time, about 15 minutes at 200 degrees. It is important that the edges become crispy, and the cheese melts and fills the tartlets. Ready!
• Solyanka for the winter with bell pepper - ideal for any time of the year! After all, how pleasant it is to open a jar of a kind of salad, which can be served both as a full-fledged dish, and as an addition to something meat or fish. Try! Cabbage 1 Kilo. Oyster mushrooms 1 Kilo. Carrot 500 g. Bulgarian pepper 500 g. Onion 500 g. Oil 200 ml. Sugar 1 tbsp Salt 2 tbsp Vinegar 9% 3 tbsp Bay leaf 1 pc. Allspice 3 pcs. Water 100 ml. Tomato paste 1 tsp Prepare all the ingredients needed for cooking. We wash the cabbage and carrots and finely chop. Wash bell pepper, remove seeds and finely chop, can be cubed. We heat the pan with half the vegetable oil (100 ml.). Fry on it until chopped vegetables, they should become soft. While the vegetables are roasting, chop the onion and mushrooms. Then the mushrooms must be boiled in slightly salted water for about 5 minutes. After that, throw them in a colander so that all the water is glass. Heat the second pan with the second half of the oil. Fry onion with mushrooms on it. This will also take about 5-8 minutes, it is important that the onion becomes soft. After that, we transfer the onion with mushrooms to the pan with vegetables (or vice versa, it doesn’t matter). Add to them bay leaf with pepper, as well as sugar and salt. Here - tomato paste and water. Simmer everything under the lid for 30-40 minutes until the liquid has completely evaporated, do not forget to stir. Then add vinegar and let the dish boil a little. Arrange the finished hodgepodge with bell pepper in sterile jars and tightly close the lids. Store in a dark and always cool place.
• 20min 3420min Vegetarian I will share a secret: you can also add a small amount of cranberries or apples to this salad, they will give the dish a very pleasant sweet and sour taste.
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• 20min 185min Vegetarian In order to prepare an excellent snack for the winter from blue ones with carrots, you will need approximately 3 hours. Boil the eggplants, let them brew and get rid of excess bitterness, and then prepare a simple filling. It is recommended to tie the eggplants with a thread so that they do not fall apart and the filling does not crawl out. Three days of pickling in a warm place - and you can eat. In a cold place, such eggplants are stored for several months just in time for winter. I hope that my recipe for how to cook little blue ones with carrots for the winter will come in handy. Good luck! Eggplant 3 pcs. Carrots 2 pcs. Garlic 5-6 tooth. Greens 0.5 bunch Vegetable oil 3 tbsp. Salt 1 tbsp. Water 450 ml. Salt 10 g. Vinegar 9% 10 ml. Black peppercorns 3 pcs. Bay leaf 2 pcs. Boil pre-prepared eggplants in salted water for 15-30 minutes (or until done). Build an eggplant press, hold them under it for 60-70 minutes. Thus, excess moisture will drain, which will take the bitterness of the eggplant with it. Simmer the grated carrots in a pan for 10 minutes. Don't forget to use vegetable oil. Divide the crushed garlic and chopped greens into pieces. Set aside a quarter of both, add the rest to the carrots and mix. Cut the eggplants lengthwise so that they can be freely opened and closed: that is, do not divide them completely into two parts. Fill the eggplants with carrots, tie them with a thread so that they do not fall apart. Put the vegetables in a saucepan, sprinkle them with the reserved herbs and garlic. Make a marinade. To do this, add salt, pepper, bay leaf and vinegar to boiling water. Continue to simmer the marinade for a few more minutes. Pour the marinade over the stuffed eggplants, put them under pressure in a warm place for 3 days. Wash eggplant before eating. Thus, excess mucus and bitterness of the marinade will be washed off. Bon appetit!

Step by step recipe for stewed peppers with tomatoes with photo.

• National cuisine: home kitchen
• Dish type: Hot dishes
• Recipe Difficulty: simple recipe

• Preparation time: 16 minutes
• Cooking time: 25 min
• Servings: 4 servings
• Amount of calories: 113 kilocalories
• Occasion: For kids

Your attention is a way to cook stewed peppers with tomatoes, an excellent choice in favor of a dietary, tasty and healthy dinner, or a side dish for any meat dish for lunch. Try it.

Servings: 4

Ingredients for 4 servings

• Bulgarian pepper - 2 pieces
• Tomatoes - 2 Pieces
• Onion - 1 Piece
• Garlic - 1 clove
• Salt - - To taste
• Pepper - - to taste
• Vegetable oil - 2 tbsp. spoons

step by step

1. Stewed peppers with tomatoes at home is obtained without problems even for novice housewives, since it is easier than this - just eat vegetables raw. Shall we start?
2. First of all, wash all the vegetables thoroughly and dry them with a paper towel.
3. Cut into medium-sized cubes, or thin strips of tomatoes and peppers.
4. We clean the onion and garlic and chop arbitrarily.
5. Now heat the vegetable oil in a frying pan and fry the onion and garlic in it.
6. Once the onions are soft, add the peppers, tomatoes, salt, pepper, and your favorite seasonings if you like.
7. Stir, close the lid and simmer for 10-15 minutes over low heat. The pepper should be soft.
8. Ready! If you don't go crazy with the flavors of this dish and don't eat it all in one sitting, you will know that this dish is very tasty also when cold, as a snack. And besides, it is, in fact, a ready-made filling for chebureks, pies or dressing for first courses. Now, I think you also understand why I love this recipe for stewed peppers with tomatoes so much.