Recipes with peppers
At home, pepper is used in writing for over two thousand years, but mostly it was bitter pepper varieties. Sweet Bulgarian pepper is the result of selection work, mainly in Europe and in particular in Bulgaria. Pepper is unusually useful, it is a multivitamin concentrate, and surpasses all vegetables in the content of ascorbic acid;in pepper it is a lot of calcium and potassium, besides it possesses bactericidal properties and consequently is the natural preservative. If you are easily irritated - your body lacks potassium - eat raw Bulgarian pepper in large quantities! You can also add a salad to this.
According to the content of vitamin C, peppers do not have rivals among vegetables. Because of the high content of routine, it strengthens the blood vessels and softens the course of radiation sickness. Since pepper is a supplier of potassium to our body, it has a beneficial effect on the state of the nervous system. In addition, raw pepper improves digestion. This is a valuable food plant. And most importantly, the pepper is delicious. It can be added to raw salads, first courses, fried, stuffed, and certainly, without it, there is not one vegetable stock for the winter.
Bitter peppers are used for seasoning. Its alcoholic infusion in a mixture with vegetable oil can be used for external rubbing with rheumatic pains or a severe cold, as a warming and bactericidal agent.
There are no contraindications for the use of pepper in food.
Pepper salad for the winter
1 tbsp.a spoonful of sugar, 1/2 teaspoon of salt, 2 tbsp.tablespoons vegetable oil, 1-2 tbsp.spoons of 9% vinegar.
Pepper cut into strips and pour hot marinade: boil a glass of water, in which to lower sugar, salt, vegetable oil, remove from heat and pour vinegar. Cover and let it brew for half an hour.
Covered half-liter jars with salad sterilize for 5 minutes, then roll up.
Fresh pepper for the winter
Pepper can be stored and fresh.
For this, he must cut the pedicels together with part of the fruit, remove the core and seeds.
Then insert the fruits into each other and tightly set up in sections in sterile jars, pour boiling brine: 1 liter of container( not water) take 1 tbsp.a spoonful of salt without top, you can add 1 teaspoon of 9% vinegar or lemon juice, or you can replace vinegar with an aspirin tablet. Roll, store in a cool place.
If you store this pepper in the refrigerator, then aspirin or vinegar can not be added, because the pepper itself is a natural preservative.
Pepper stuffed with
Option 1
With peppers cut the stem, peel them from the core and seeds. Dip for 3-4 minutes in boiling water, discarded in a colander and let drain off.
Prepare minced meat with boiled rice and fried onions.
Tightly stuff the stuffing with the stuffing, put them in a deep patch, pour sour cream, meat broth or tomato sauce and simmer for about half an hour under the lid.
Option 2
Fill the peppers with vegetable mince, take an equal amount of carrots and onions for this purpose, grate the carrots on a large grater, chop the onions and fry them separately in vegetable oil, then add salt to taste and mix.
Option 3
For 1 kg of Bulgarian pepper it will take 0.5 kg of brynza, 5 eggs and 150 g of butter. Prepare minced meat from eggs with feta cheese. To do this, knead the cheese, pour raw eggs into it and fill this mixture with peppers. Peppers covered with "stems" trimmed with stems, so that a lot of them did not flow out.
Make the stuffed peppers tightly to each other in a saucepan, put the butter and put in the oven for 10-15 minutes. Serve hot, but it can be cold, but then you should put peppers on vegetable oil.
Option 4
Cottage cheese mixed with egg and with red sliced tomato. This stuffing stuff the pepper. To spread out in a frying pan, fill the voids with chopped tomatoes, pour with vegetable oil and bake in the oven.
Pepper baked with cheese
5-6 peppers, 1.5 cups milk, 0.5 cup finely chopped cheese, 3 eggs, 2 tbsp.tablespoons vegetable oil.
Bake whole peppers in the oven, peel them from seeds and peel. Lubricate the pan and add the peppers, sprinkle them with oil. Beat 3 eggs, dilute with milk. Chop the cheese and add to the milk with the eggs. Pour the mixture of pepper and put in the oven for baking.
Stew from carp with Bulgarian pepper
For 1 kg of fish 2-3 pepper, a small onion, 1 tbsp.a spoon of vegetable oil, 1/2 tsp salt, 1/4 teaspoon black pepper.
Fish to clean, be sure to remove the gills, rinse, cut into pieces, salt, pepper and leave to stand for half an hour. Cut a finely small onion and lightly brown on vegetable oil. Peel the Bulgarian pepper from the seeds and heart, cut into slices and lay on top of the onion. Lay the carp on the pepper, pour the fish juice on the carp, cover and simmer for about 45 minutes. Carefully turn over the pan, lay out the prepared fish on the dish and pour it with the prepared sauce.