How to prepare sweet pepper salad. Pepper salads - the best recipes. How to properly and tasty prepare pepper salads

Autumn is a wonderful time, because many vegetables ripen on store shelves and garden beds, containing the vitamins and minerals necessary for a full life. At this time, housewives begin to preserve fruits in order to enjoy the aroma of delicious dishes and salads in winter.

One of these vegetables is bell pepper, unpretentious to grow, but incredibly healthy. The best way to preserve vitamins in it is to prepare a salad for the winter. In terms of its organoleptic properties, it contains vitamin C, and is even ahead of blackcurrant. During heat treatment, most vitamins are retained in pepper fruits, which makes it indispensable for culinary experiments.

TIP: Not only can you make a delicious pepper salad prepared for the winter, it is great for freezing fresh. You can cut the pepper into strips, or remove the seeds by cutting out the stem and stack the peppers one on one. In winter, after defrosting these “cups” a little, they can easily be stuffed with filling and stewed.

Bell pepper and tomato salad

One of the most popular winter preparations among housewives. This salad with bell pepper is very tasty when chilled, and is perfect for dressing first courses (borscht, cabbage soup) and for preparing various stews with meat.

Sweet bell pepper – 15 pcs.;
Fresh tomatoes – 10 pcs.;
Onions – 3 pcs.;
Garlic – 6 cloves;
Refined oil – 120 gr.;
Salt and sugar - 2 tbsp. l.;
seasonings - to taste.

Preparing the salad:

To make your salad for the winter brighter and more attractive, it is recommended to choose peppers of different colors.
Vegetables need to be stemmed, washed and cut into strips.
You should do the same with tomatoes: cut out the stem and cut into small pieces.
Fresh onions, it can be replaced with shallots, peeled and cut into very thin half rings. Chop the garlic - cut into thin slices or pass through a special press.
Mix the ingredients in a large container, add salt and sugar and season the vegetables with vegetable oil. Now you need to be patient and wait for the juice to release.

ADVICE! If desired, you can add dry or fresh dill and parsley to the vegetables, which will add additional flavor to the dish. In this case, the pepper salad will retain more vitamins for the winter.

After the juice has been released from the vegetables, the pan must be put on the fire, bring the mixture to a boil and, reducing the heat, simmer for at least 20 minutes.

The hot mixture of pepper salad is placed in sterilized jars for the winter and rolled up. The bank must be turned over immediately.

To prevent the jars from cooling quickly, they must be covered with a warm blanket and left until cool. The pepper salad can be removed after 24 hours.

Pepper seasoning

Amazing pepper seasoning in tomato sauce for the winter. Suitable not only as a spread on a fragrant top for the first course, but also as a dressing for preparing spicy soups.

To prepare you will need:

Tomato juice – 2.5 liters;
Bell pepper – 2 kg;
Carrots – 500 gr.;
Oil – 200 ml;
Garlic - 1 head;
A bunch of greenery;
Sugar – 2–3 tbsp. l.;
Vinegar essence – 1–2 tbsp. l.;
Salt - 2 tbsp.

Seasoning preparation:

Peel the root vegetables.
Remove the stems from the peppers and tomatoes.
Grind all the vegetables in a meat grinder or use a food processor.
Chop the greens.
Pour tomato juice into the pan, add chopped vegetables and spices.
Boil the mixture over the fire until the mixture reaches a homogeneous consistency and thickens.
Pour the boiling mass into a sterile container, roll it up and wrap it. You can use it within a couple of weeks.

Hot peppers for the winter

Cooking this pepper for the winter will allow you to warm up after a long walk. The pepper is perfect for making complex sandwiches or stimulating your appetite.

To prepare you will need:

Hot fresh pepper – 500 gr.;
Head of garlic;
Fresh herbs - cilantro, mint, parsley;
Water for marinade;
Sugar – 3 tbsp. spoons;
Salt – 2 tbsp. spoons;
Apple vinegar – 150 ml;
Coriander to enhance the taste - a few grains;
Peppercorns – 10 pcs.;
Bay leaf – 3 pcs.;
Cloves – 3 pcs.

Preparation:

Rinse all ingredients thoroughly under running water; do not peel the vegetable, but prick it with a sharp knife.
Blanch vegetables for 5 minutes in hot water.
Place a small bunch of herbs, a little garlic into prepared sterile jars and fill the container completely with hot peppers.

ADVICE! When sealing cans of preserved food for the winter, it is recommended to use only high-quality lids.

In order to prepare the marinade, you need to boil water with herbs and spices, add vinegar and boil.
Pour boiling marinade over the prepared peppers and roll up. After cooling, the vegetables can be stored in a cool place.

Having prepared these bell pepper salads for the winter, in just half an hour you can set the table and season almost any dish with delicious seasoning.

Bell peppers can now be bought all year round. But can “plastic” winter vegetables from the supermarket compare in taste to fresh sweet peppers? Therefore, many housewives make preparations during the season - they make lecho, and also prepare bell pepper salad for the winter. The latter option is an excellent snack that will diversify your family's diet during the winter.

To prepare salads for the winter, you should choose impeccably fresh, fleshy bell peppers. The preparations will look especially beautiful if you use peppers of different colors or choose pods of a contrasting color in relation to other components. For example, it is better to put red bell peppers in a salad with white cabbage, and green bell peppers in a salad with tomatoes.

The pepper does not require any special preparation; you just need to wash the vegetables well and remove the stem and seeds. You can cut peppers in different ways - rings, half rings, strips, squares.

The remaining salad ingredients are prepared according to the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without cooking, then the jars with the salad will need to be sterilized in boiling water.

If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packaged in pre-sterilized jars in any convenient way and immediately sealed with lids.

Then the jars are turned over, placed on the lid and wrapped in warm things (for example, a blanket) so that they cool slowly. The jars can be put away for storage within a day. Properly prepared salad is perfectly stored in the apartment.

Interesting facts: in its properties, bell peppers are similar to chocolate; when consumed, the body produces “happiness hormones.” But, unlike chocolate, pepper has no calories, so eating it does not harm your figure.

Bell pepper and cabbage salad for the winter

A simple but tasty salad made from bell peppers and bell peppers, easy to prepare and eaten quickly.

2 kg of white cabbage;
1 kg of bell pepper (preferably red;
500 gr. carrots;
5 tablespoons of salt;
200 gr. Sahara;
1 liter of boiled chilled water;
1 glass of vegetable oil;
5-6 cloves of garlic;
6 tablespoons vinegar (9%).

Cut the cabbage into thin strips. Peel and cut the pepper into strips. The pepper and cabbage strips should be approximately the same width.

Carrots can be grated to make Korean salads, or cut into thin slices. Chop the garlic with a knife or pass it through a press. Place all vegetables in a saucepan. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.

Pour the hot sauce into the prepared vegetable mixture and place the bowl with the salad on the fire. Bring to a boil, add vinegar, turn off the heat. Place the salad in sterile jars. The jars can be covered with plastic lids and stored in the refrigerator for several months. But you can also close it hermetically; in this case, the jars need to be sterilized in boiling water for 15-20 minutes.

2 kg cauliflower;
750 gr. bell pepper;
500 gr. onions;
15 peas of a mixture of black and allspice.

Marinade:

1.3 liters of water;
2 tablespoons salt%
200 gr. Sahara;
200 ml vinegar (9%);
200 ml refined oil.

Chop the washed and peeled vegetables. Chop the onion into halves of rings, the pepper into strips. We divide the cabbage into small inflorescences. Place the cabbage inflorescences in boiling water for 2 minutes, then remove them using a slotted spoon and let cool. Mix all the vegetables.

Advice! The recipe indicates the weight of vegetables that have already been peeled from inedible parts.

Place a bay leaf and a few peppercorns into clean jars. Fill the jars with vegetables, pressing lightly.

Prepare the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately turn off the heat.

Pour the boiling marinade into jars and cover with lids. Place the jars in a wide pan with warm water and sterilize for 10-15 minutes (0.5-1 liter jars). We close the jars hermetically and cool them “under a fur coat.”

Bell pepper salad with tomatoes

Pepper and tomato salad is an excellent vegetable preparation. It can be served plain, or before serving, season it with fragrant vegetable oil and finely chopped onion.

3-4 large fleshy bell peppers;
1 kg of tomatoes;
3 tablespoons sugar;
1 tablespoon salt;
1 dessert spoon of vinegar (9%);
5-6 peas of allspice;
2 buds of dry mustard.

Wash the tomatoes, cut out the stalks and cut them into slices 1-1.5 cm wide. Cut the pepper, freed from seeds, into rings about 0.7 cm wide.

1 kg of eggplants;
500 gr. red bell pepper;
200 gr. carrots;
5 cloves of garlic;
60 ml refined vegetable oil;
2 teaspoons salt;
4 tablespoons sugar;
6 teaspoons vinegar (9%);
4 tablespoons of tomato paste;
0.5 teaspoon ground hot pepper.

Cut the washed eggplants into small cubes. Place them in a saucepan. Add grated carrots, sweet pepper cut into noodles, and chopped garlic. Add tomato paste, sugar, hot pepper, salt and vegetable oil.

Place the pan on low heat. Slowly bring to a boil, simmer for about 40 minutes, stirring occasionally. At the end of stewing, add vinegar. Place in sterilized jars (makes 2 jars with a volume of 0.75 liters) and immediately seal tightly. Let cool by turning the top upside down and covering with something warm.

Green tomato salad

A salad made from bell peppers has excellent taste and attractive appearance.

1 kg of green tomatoes;
300 gr. bell pepper (preferably red);
300 gr. carrots;
300 gr. Luke;
1.5 tablespoons salt;
1.5 tablespoons of vinegar essence 70%;
2 tablespoons sugar;
a third of a glass of refined oil;
3 bay leaves;
5-6 peas of allspice.

We wash the green tomatoes, remove the stems and cut the fruits into slices. Add half a tablespoon of salt to the tomato slices and mix. Leave for a couple of hours to infuse.

Prepare other vegetables. We peel them, cut the onion into thin halves of rings, and the pepper into strips. Grate the carrots into long strips, preferably on a grater for Korean salads.

Place all vegetables in a large saucepan. Drain the juice from the green tomatoes and add the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves and allspice peas. Add vegetable oil and mix. Place the pan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables need to be stirred periodically. You need to simmer until the tomatoes change color, becoming lighter. Then add vinegar, stir and remove from heat.

Place the salad in clean, sterilized jars and fill with the juice that is released during the process of stewing the vegetables. Then sterilize the jars in boiling water for 10 minutes. Then seal it hermetically. Cool in air, turning the top upside down.

You can prepare pepper salad for the winter by following proven simple recipes in practice. Any of the versions is approved by an impressive audience of consumers and has its own individual positive aspects, which can be appreciated by opening a jar of snacks for a winter meal.

How to make pepper salad for the winter?

Even the most delicious salads with pepper for the winter do not take much time and are easy and simple to prepare. Knowing the basic subtleties that accompany almost every recipe will make the task even easier.

For the salad, choose high-quality, ripe, juicy peppers without damage or spoiled areas. Avoid using limp, wrinkled fruits.
Wash the peppers and dry them.
The seed boxes are removed by pressing the stalk inward at the base around the circumference until it breaks, and then pulling it out along with the seeds.
The shape of fruit cutting and the size of the slices can be determined individually. As a rule, peppers are chopped into strips or cut into thin slices.

Pepper salad for the winter without sterilization

To prepare the simplest pepper salad for the winter, you can supplement the base vegetable with chopped onion in half rings or slices. Tomato juice or fresh tomatoes twisted in a meat grinder are used as a liquid base for stewing. The amount of salt can be reduced to taste, and sugar and vinegar are preferred according to the recipe.

Ingredients:

pepper – 1 kg;
tomato juice – 400 ml;
onion – 150 g;
garlic – 1 clove;
sugar – 2 tbsp. spoons;
oil – 2.5 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar - 1 tbsp. spoon.

Preparation

Chop the peppers and onions, mix in a saucepan with juice, salt and sugar.
Boil the mixture for 20 minutes.
Add oil, vinegar, garlic and heat for another 5 minutes.
Seal the pepper and onion salad for the winter in sterile jars, wrap it warmly until it cools.

Sweet pepper salad for the winter

As an option, you can prepare a salad for the winter - pepper lecho. In the authentic version, such a homemade snack, in addition to the basic vegetable, cut into large slices, includes grated tomatoes or juice, which during the cooking process is seasoned to taste with salt, sugar and spices. Often the composition is supplemented with onions and carrots.

Ingredients:

peppers and tomatoes – 1 kg each;
sugar – ¼ cup;
oil - ¼ cup;
salt – 2/3 tbsp. spoons;
vinegar - 1.5 tbsp. spoons.

Preparation

Boil the grated tomatoes with salt and sugar for 10 minutes.
Add oil, chopped peppers, cook the mixture for 20 minutes.
Place the workpiece in sterile jars.
Seal the pepper salad for the winter and insulate it until it cools.

Pepper and carrot salad for the winter

The winter pepper salad prepared according to the following recipe is so delicious – you’ll lick your fingers. The composition of the snack in this case is supplemented with carrots, which gives it a special richness. Tomatoes can be traditionally passed through a meat grinder or grater, or cut into small slices with a knife.

Ingredients:

peppers and tomatoes – 1 kg each;
carrots and onions – 0.5 kg each;
sugar – 2 tbsp. spoons;
butter – ½ cup;
salt – 1 tbsp. spoon;
vinegar – 50 ml;
herbs, seasonings.

Preparation

Chop the vegetables, combine them in a common bowl, add some salt, add sugar and butter.
Place the container on the fire and boil the contents after boiling for 30 minutes.
Season the mixture to taste, add vinegar and simmer for another 5 minutes.
Seal the pepper and carrot salad for the winter in sterile jars and wrap until it cools.

Cucumber and pepper salad for the winter

Based on the following recommendations, you can prepare a delicious winter salad from green, red or yellow bell peppers with the addition of fresh cucumbers. Ideally, it is preferable to immediately use specimens of different colors - this way the snack will turn out bright, colorful and impressive in appearance.

Ingredients:

pepper – 300 g;
cucumbers – 2 kg;
onion – 0.5 kg;
garlic – 2 cloves;
sugar – 0.5 cups;
oil – 0.25 cups;
salt – 2 tbsp. spoons;
vinegar - 0.25 cups;
laurel – 3 pcs.;
paprika – 0.5 teaspoon.

Preparation

Chop cucumbers, peppers and onions.
Add garlic, butter, sugar, salt, paprika, pour in vinegar.
Stir the vegetables and leave for an hour.
Divide the mixture into clean jars, placing a bay laurel on the bottom of each.
Sterilize the salad for 15 minutes, seal it, and wrap it warmly until it cools completely.

Pepper and zucchini salad for the winter

A very tasty pepper salad for the winter can be prepared by adding zucchini to the vegetable. The delicate and at the same time spicy taste of the snack will not leave anyone indifferent. Both young and more mature zucchini are suitable. From the latter, you must first remove the seeds and peel off the hard peel.

Ingredients:

peppers, zucchini and tomatoes – 1 kg each;
onions and carrots – 0.5 kg each;
garlic – 2 cloves;
sugar – 0.25 cups;
oil – 150 ml;
salt – 1 tbsp. spoon;
vinegar - 0.25 cups;
greenery.

Preparation

Grind the tomatoes and chop the peppers, zucchini, onions and carrots.
Fry onions and carrots in oil for 10 minutes.
Add zucchini and pepper, pour tomato over everything, add the remaining ingredients except vinegar and simmer the mixture for 20 minutes.
Pour in vinegar, add chopped garlic and after 5 minutes pack the salad of zucchini, peppers, and tomatoes into sterile jars for the winter.
Seal and wrap the containers warmly until they cool.

Eggplant and pepper salad for the winter

Peppers and tomatoes will delight you with their excellent taste and nutritional characteristics and simple preparation. It is important to choose a vessel with a thick bottom and walls so that the vegetables do not burn during the stewing process, but warm up evenly, acquiring the desired softness and richness.

Ingredients:

peppers, eggplants – 1 kg each;
tomatoes – 2 kg;
onions and carrots – 0.5 kg each;
sugar – 0.25 cups;
oil – 200 ml;
salt – 1 tbsp. spoon;
vinegar – 100 ml;
greenery.

Preparation

Place chopped eggplants, onions and carrots, and peppers into the bowl.
Add salt, sugar, butter, mix, place tomato slices on top.
Simmer vegetables for 45 minutes over low heat, covered.
Pour in vinegar, place the pepper and eggplant salad into sterile jars for the winter, roll up the lids, and insulate the vessels until they cool.

Cabbage salad with peppers for the winter

Cooked peppers and carrots can not only be served as a snack. This preparation is effectively used as a dressing for soups, borscht and as a component for stews. Tasty, satisfying, nutritious and piquant - this is an incomplete list of the salad’s laudatory characteristics.

Ingredients:

cabbage – 2.5 kg;
peppers, onions and carrots – 0.5 kg each;
hot pepper – 1 pc.;
garlic – 3 cloves;
sugar – 150 g;
oil – 250 ml;
salt – 1.5 tbsp. spoons;
vinegar 70% – 1 tbsp. spoon.

Preparation

Shred the cabbage, mix with grated carrots, salt, sugar and vinegar, knead with your hands.
Add chopped peppers and onions.
The oil is heated with chopped hot pepper and garlic.
Place the vegetables in jars along with the juice, pour in aromatic oil, sterilize for 20 minutes, and seal.

Pepper salad with rice for the winter

And bell peppers can be served both as an appetizer or side dish, and as an independent dish. The appetizer combines the aromas and tastes of your favorite lecho and stuffed peppers, which will be especially pleasant to enjoy during the cold season. In this case, the cereal is added raw, without prior boiling.

Ingredients:

tomatoes – 3 kg;
rice – 1 glass;
sugar and vinegar - 100 g each;
oil – 400 ml;
salt – 2 tbsp. spoons.

Preparation

Chop the tomatoes and boil with butter, salt and sugar for 7 minutes.
Add chopped peppers, carrots, onions, add rice.
Simmer the mixture for 30 minutes or until the cereal is soft.
Pour in vinegar and after 5 minutes place the salad in sterile jars.
Cover the containers with lids and insulate them well until they cool.

Pepper and bean salad for the winter

No less tasty and popular bell pepper can be prepared based on the proportions of the ingredients and the subtleties of the technology outlined in this recipe. The beans should be pre-soaked overnight and then boiled until half cooked or done, depending on the expected softness of the beans in the finished snack.

Ingredients:

peppers, onions and carrots – 1 kg each;
tomatoes – 3 kg;
beans – 900 g;
sugar and butter - 1.5 cups each;
vinegar – 80 ml;
salt – 2 tbsp. heaped spoons.

Preparation

Grind the tomatoes in a meat grinder.
Add chopped peppers, carrots, onions and previously prepared and boiled beans.
Add sugar, salt, oil, cook vegetables for 1 hour.
Pour in vinegar and boil for 5 minutes.
Like all winter bell pepper salads, the appetizer is sealed hot in sterile jars, which are wrapped until it cools.

Winter salad from beets and peppers

Choosing a pepper salad to prepare for the winter, the recipes for which are all interesting and entertaining, is not an easy task. Another attractive version, captivating with its composition and the possibility of versatile use of the workpiece, presented below, will help you make a choice in your favor. The result of canning is an excellent appetizer and dressing for borscht.

Ingredients:

peppers, onions and carrots – 1 kg each;
beets – 1.5 kg;
tomato sauce – 200 g;
sugar and butter - 1 glass each;
vinegar – 100 ml;
salt – 2 tbsp. spoons.

Preparation

Chop peppers, carrots and beets into strips, and chop onions into half rings or slices.
Combine the ingredients in one container, add butter, salt, sugar and simmer for 30 minutes.
Add the tomato and cook the salad for another 20 minutes.
Mix in vinegar, heat the workpiece for 2 minutes, and seal in sterile containers.
The finished twist is insulated by turning it over onto the lids until it cools.

Korean pepper salad for the winter

Spicy sweet bell pepper, made with the addition of Korean seasoning, will satisfy the final taste of fans of dishes with spice and oriental flavor. The appetizer will be especially impressive if you prepare it from multi-colored fruits and add fresh, finely chopped herbs.

Ingredients:

pepper – 3 kg;
onion – 300 g;
chopped garlic - 0.5 cups;
Korean seasoning – 1.5 tbsp. spoons
sugar and salt - 0.5 cups each;
vinegar – 200 ml;
water – 0.5 l.

Preparation

Cut the pepper into strips, mix with garlic, salt, sugar and seasoning, leave for 10 hours.
Transfer the mixture with juice into sterile jars, add a mixture of vinegar and water, sterilize the containers for 15 minutes, and seal.

Hot pepper salad for the winter

As a rule, they prepare a salad from, the recipes of which contain, in addition to the hot pods, an impressive portion of other vegetables. In this case, the product gives an unprecedented spiciness to eggplants, pre-fried in vegetable oil, which can be replaced with zucchini if desired.

1. Grease eggplant and peppers with olive oil and bake at 200C until soft. 2. Prepare the dressing: Remove the zest from half the lemon and squeeze out the juice. It is in this order, and not otherwise, because removing the zest from a squeezed lemon is a dubious pleasure) 3. Finely chop the garlic and, if desired, chili pepper - for those who like it spicy 4. Fold...

A bright, light and at the same time satisfying salad in the Caucasian style. It will decorate any holiday table, and it will also be at home at the dinner table. 1. Salt the turkey, sprinkle with herbs de Provence, place on a rack in a slow cooker and steam. Cool. 2. Boil the beans soaked overnight in salted water until tender. Cool. Onion...

Rinse all vegetables in water. Remove seeds from bell peppers and cut into thin strips. Cut the boiled chicken fillet into strips. Also cut the carrots into thin strips or grate them on a Korean carrot grater. Cut the tomatoes into thin slices. Mix all the chopped vegetables and chicken fillet and cheese, grated into crumbs or very...

Peel the pomelo and remove the white film from the segments. Break the pulp into uneven, not small pieces. Remove seeds and membranes from the pepper and cut into cubes. Chop green onions and cilantro. Mix pomelo, pepper cubes, green onions and cilantro. For the sauce: mix lemon juice, soy sauce, brown sugar and honey in a separate bowl...

1. Sort the rice, rinse thoroughly under running water and cook over low heat. When the rice is ready, remove it from the heat and cool. 2. Cut the red bell and yellow peppers in half and remove the seeds. Set the two halves of the pepper aside, 3. and cut the other two halves into fine cubes. 4. Peel the red onion...

1. Heat olive oil in a frying pan and fry the peppers. Then cool and remove the skin, cut not very finely into strips. 2. Peel the tomato and cut into cubes. removing seeds. 3. Cut the onion into thin half rings or feathers, mix with chopped parsley. 4. Grate the egg on a coarse grater. Crumble the cheese. 5. Place on the bottom of the bowl...

Cut the pepper in half, sprinkle with olive oil and place in the oven, where we leave it at 200C for about 7-8 minutes. Then we put it in a bag (this way the skin will peel off very quickly). While the pepper is baking and cooling in the bag, boil our pasta in salted water (no more than 10 minutes). Rinse with cold water. Peeling the apple...

Add olives, diced sweet peppers and chopped parsley to the rice, stir. Season with oil, lemon juice, salt and pepper. Arrange the lettuce leaves on plates and top with the rice salad using a cooking ring. Fillet the orange and place a “rose” of orange slices on top of the salad. Bon appetit!...

1. Prepare the dressing - pour honey, Kikkoman vinegar, Dijon mustard, soy sauce and olive oil into a small jar. Close the jar with a lid and shake several times until a thick, aromatic emulsion is formed. 2. Fry strips of sweet pepper in vegetable oil. 3. Wash the chicken liver, remove fat and blood vessels and roll in flour....

Soak the chickpeas overnight, then boil until tender, drain the water. Using a vegetable peeler, thinly slice the zucchini into ribbons. Cut the pepper into cubes. Add vegetables to chickpeas, add salt, pepper, and mix. Mix all ingredients for dressing. Place torn lettuce leaves on plates, sprinkle with salt and a mixture of peppers. Place vegetables and chickpeas on top....

1. The variegated Pardina lentils, which are available in the new line of legumes from TM Mistral, are ideal for this salad. It does not get soft, holds its shape perfectly and does not change color after cooking. Rinse the lentils and boil in salted water until tender. Add a sprig of mint to the boiling water. 2. Coat the peppers with olive oil and place...

Cut the zucchini into strips with a vegetable knife. Pepper, remove seeds and membranes, cut into long strips as thin as possible. Place green beans in boiling water for 5 minutes, then immediately rinse with ice water. For the sauce, mix lemon juice, soy sauce and olive oil, beat with a fork. Mix zucchini, bell pepper, beans, pine...

Add salt, peppercorns and shrimp to boiling water - boil for 2 minutes, remove shrimp, cool; Tear salad mix coarsely into lettuce leaves; Add bell pepper (diced), avocado (diced), shrimp and chopped garlic; Add salt, sprinkle with pepper, add oil - mix with a fork;

Wash the bell pepper, cut it into pieces, and remove the seeds. Place, cut side down, on a baking sheet lined with foil and bake in the oven under the grill (about 20 minutes). As soon as the pepper is charred, take it out, put it in a plastic bag for 15-20 minutes, peel it, and cut it into cubes approximately 1*1 cm in size. If there are no olives...

Despite the exquisite variety of dishes in Bulgarian cuisine, the most favorite is still a simple bell pepper salad. Such salads are served in different versions in all restaurants and bistros without exception. The essence of these salads is baked bell peppers with vegetable oil and grape vinegar. All other additives are secondary and, as a rule, are added according to mood.

A significant part of Bulgarian dishes is associated with certain holidays and events - religious or civil. For the New Year, traditional bread is prepared - banitsa with feta cheese according to a special recipe, for Easter - various homemade pastries are prepared for most holidays and events. But dishes made from bell peppers - fresh, pickled and even dried - are almost always on the menu.

A delicious bell pepper salad is a very simple appetizer that can be prepared in just a few minutes if you bake a few bell peppers in advance and let them cool. This snack is very low in calories, and, by and large, may well not need oil. A very light meal, a separate dish or even a great ingredient for a great sandwich - just put the prepared pepper on a slice.

Bell pepper salad is very popular, and not only as an appetizer. It's amazing how well roasted peppers work as a side dish for or with. This salad is often served as a component of complex appetizers or as one of the ingredients in luxurious salads. Typically, such snacks, in addition to fresh vegetables, include bell pepper salad, green caviar - or homemade, often spicy and.

Bake bell peppers until blackened

Place the baked peppers in a pan and cover it with a lid. Alternatively, you can place the peppers in a plastic bag and tie it. Baked peppers should cool. The outer blackened shell peels off easily and can be removed with your fingers. Oh, by the way, there is no need to force the process - let the peppers cool, otherwise there will be burns. Carefully peel the pepper from the shell, as is done when preparing lyutenitsa.
Remove burnt skin from baked peppers

Using a knife, cut off the top of each pepper and remove all seeds. If liquid has accumulated inside the peppers, it is better to drain it. But do not squeeze or squeeze the baked fruits; they are easily deformed and torn.

Place the baked peppers prepared for the salad on a cutting board and cut across or diagonally the fruit into wide strips. Approximately 5-6 strips should be obtained from each fruit. Place the chopped peppers on a large plate if the pepper salad is being served at a holiday table, or on individual portioned plates for appetizers. Season the pepper with fine salt, just a little. Peel the garlic cloves and chop them with a knife. Sprinkle garlic over peppers on plate.
Chop the roasted pepper, add salt and sprinkle with chopped garlic

Pick off all the leaves from the sprigs of parsley and dill and chop the greens quite finely. A small pod of hot pepper - red or green, cut along with the seeds diagonally into thin rings. Arrange the chopped hot peppers on top of the baked bell peppers and sprinkle the bell pepper salad generously with chopped herbs.