Fried bell peppers in oil. Roasted bell peppers with garlic for the winter

Fry the whole pepper, without peeling, turning occasionally, over medium heat in an open frying pan.
Fry the pepper, cut into rings, over low heat.
Vegetable (olive, sunflower, corn) oil is used to fry peppers.

How to deliciously fry peppers

Products
Bell pepper - 9 medium-sized or 6 large
Vegetable (sunflower, corn or olive) oil
Lemon - 1 piece
Dill, parsley - 30 grams
Garlic - 5 cloves
Sugar - tablespoon
Salt - tablespoon
Black ground pepper- half a teaspoon

How to fry whole peppers
1. Wash and dry the peppers.
2. Heat a frying pan, pour oil.
3. Place the whole pepper in the frying pan.
4. Fry, turning every 5 minutes.
5. Place on a plate.
6. Prepare the sauce: squeeze lemon juice, wash and chop dill and parsley, add salt and sugar, peeled and chopped garlic, ground pepper. Mix well.
7. Serve the pepper and the sauce separately.

How to fry peppers for the winter

What you need to roast peppers for the winter
Bell pepper - approximately the same size, 3 kilograms
Sunflower or olive oil - 3 tablespoons
Vinegar 9% - 1 glass
Garlic - 3 cloves
Bay leaf - 2 leaves
Ground pepper - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 tablespoon
Boiling water - 1 glass

How to fry peppers for the winter
1. Wash the pepper, trim (but do not completely remove) the stalk.
2. Heat a frying pan and pour oil.
3. Place the peppers and fry for 15 minutes in a frying pan without a lid.
4. Place peeled garlic, bay leaf, ground black pepper, sugar and salt, and vinegar into a sterilized jar.
5. Pack the pepper into the jar, crushing it.
6. Pour boiling water over the peppers, close the jars and wrap them until they cool completely.
7. Store at room temperature.

When preparing peppers for the winter, you can use tomato juice instead of water.

Check out another recipe

Posted on large dish fried bell pepper With garlic dressing will be a pleasant surprise for many. Its glossy sides and bright smell are quite appetizing and will arouse genuine interest both hot and cold.

When frying whole vegetables, you can place the vegetables under slight pressure, and then simmer a little - they should not crunch when serving. Fragrant sunflower oil will only strengthen the indestructible union of garlic and sweet pepper, but it is better to fry it in any refined one.

To prevent diners from getting their hands dirty, you can put multi-colored curl-papers on the stems.

Ingredients

sweet pepper 6-7 pcs.
garlic 3-4 cloves
water 50-70 ml
vegetable oil 1 tbsp. l. + for frying
ground black pepper 1-2 pinches
dill 3 sprigs
parsley 3 sprigs

Preparation

1. Prepare Bell pepper. Use fresh, firm vegetables of any size, variety and color. Wash it. Dry with a towel to remove excess moisture.

2. Place the frying pan over high heat. Warm it up well. Add some oil. Place the prepared peppers. Turn the heat to moderate. Cover with a lid as the oil will splatter during frying. Fry until browned, 8-10 minutes.

3. Peel the garlic. Slice small pieces. Place in a mortar. Add a pinch of salt.

4. Turn the pepper periodically so that it browns evenly on all sides.

5. Grind the chopped garlic with a pestle until a garlic paste forms. If you don't have a mortar, you can grate the garlic cloves fine grater or pass through a garlic press.

6. Pour in the chopped garlic boiled water room temperature And vegetable oil without smell. hot water do not use as the garlic will lose its taste and aroma. Stir. Add salt to taste and ground pepper if needed. At this step you can experiment with spices.

Sweet bell peppers fried in a frying pan - very tasty! Cook it with gravy, sauces, meat or tomatoes.

Fried peppers with garlic are enviably popular in many countries in Europe and Asia. It's incredibly tasty and very healthy dish can be classified as a cold or hot appetizer; it is prepared quickly, however, and eaten just as quickly!

Bell pepper (any color) 13–15 pieces
Garlic 4–5 cloves
Vegetable oil 120–150 milliliters
Table vinegar 3–4 tablespoons
Ground black pepper to taste and desire

For this dish, it is better to use peppers with thick and juicy walls. Perfect option– Bulgarian, but if this is not available, you can take a regular salad one. First of all, thoroughly rinse the vegetables under cold running water and dry with paper kitchen towels. There is no need to trim the stalks and gut the peppercorns from the seeds!

Next, place the frying pan on medium heat and pour in required quantity vegetable oil. As soon as it warms up, put the first batch of pepper in there. Fry it on all sides until light golden or dark brown, turning it from side to side for convenience, holding it by the tails.

Bring vegetables to full readiness There is no need for cooking at this stage, the peppercorns should remain slightly undercooked inside, so as soon as they are covered with a blush, use a kitchen spatula to transfer them into a colander and leave them in it to drain off excess oil. Meanwhile, fry the next batch and then cool the peppers to room temperature.

While the fried vegetables are cooling, prepare the dressing. Remove the husks from the garlic cloves and squeeze them through a press into a deep plate. Pour vinegar in there, add ground black pepper if desired and mix everything with a tablespoon until smooth.

Next, very carefully peel the cooled peppers and make a small cut on each bottom or side with a kitchen knife to allow the juice to flow out. Then put the peppercorns in any deep container, for example, a plastic container. Pour each layer with garlic-vinegar dressing, cover the container with a tight-fitting lid, put it in the refrigerator for a couple of hours and then serve the dish to the table.

Fried peppers with garlic are served in a salad bowl or on a plate immediately after cooking, or cold after infusion. Basically, this dish is considered a snack, as well as an excellent addition to soups and meat dishes. But this pepper is also ideal as a filling for pies or pizza. Enjoy useful and very delicious food! Bon appetit!

Recipe 2, step by step: fried bell pepper

The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly throughout the kitchen when frying peppers in vegetable oil and burn your hands. Despite this, I highly recommend trying this delicious pepper, and I’ll tell you how to fry it without any problems.

green bell pepper
vegetable oil for frying
garlic

Wash the pepper and thoroughly dry any drops of water with a towel - this will save you from hot splashes when you first dip the pepper in the oil.

Pour vegetable oil into the frying pan so that it covers the entire bottom, heat it and add the pepper. Cover immediately. For maximum safety, make sure that the lid matches the diameter of the pan and fits tightly to it. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it tends to jump out into any, even the smallest, crack.

Grill the peppers for approximately 2-3 minutes on each side. Before turning the peppers to the other side, remove the pan from the heat, wait for the storm to subside under the lid, quickly remove the lid, being careful not to allow any water from getting into the pan, set it aside and use two forks to turn all the peppers over to the other side. Also be careful with forks - do not make punctures in the peppers, the fewer cracks in the peppers, the more juice they will retain, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - I myself have been burned several times.

After turning the peppers over, first cover them with a lid and then put them on the fire.

Your task is to brown the pepper on all sides. How big square The pepper will be fried, the easier the thin film will be removed from it.

Place the fried peppers in a bowl and cover with a plate, let the peppers cool.

Remove the film from the cooled pepper and be sure to save all the juice that flows out.

This juice is infused with the flavor of the peppers and with a little addition will turn into a wonderful sauce.

Squeeze the garlic into the juice and add salt. If you like it spicy, add ground pepper. I added olive oil infused with red hot pepper. You can add acids: balsamic vinegar or lemon juice. Everything tastes - try it.

Place all the peeled peppers in a bowl with the sauce - also salt them.

If you did everything correctly, you will get quite a lot of sauce and it will cover almost the entire pepper.

Roasted bell peppers can be eaten immediately, but it is better if they sit for a while and soak in the sauce. This pepper keeps well in the refrigerator and is very tasty when served cold. They eat it by holding the tail with their hands and dipping it in the sauce.

Recipe 3: fried peppers for the winter (step by step)

Today I want to talk about how to prepare delicious fried peppers for the winter. The fact is that there is a lot of pepper in the fall, and I, for example, want to take advantage of this abundance and prepare something tasty from this vegetable.

And so I bought small multi-colored peppers especially for these purposes. It is ideal for canning pods. Just right in a half liter jar. A lot of peppers can fit in, and in winter each such preparation will please you. The more jars, the more pleasure awaits us during the cold season.

I always cook fried peppers with garlic for the winter either in a frying pan or in a slow cooker. Both options are good and convenient. It's especially great to use both at the same time. Now I’ll tell you how to fry peppers in a frying pan. Everything is very simple.

bell pepper, preferably small – about 10 pcs.
vinegar 9% – 2 tbsp. or 5 tsp.
sugar – 1 tbsp.
sunflower oil
salt – 0.5 tsp.
garlic - 2 teeth.

First of all, you need to wash the pepper. And then dry on a towel.

Place the frying pan on the fire and heat it up thoroughly. Pour oil and add peppers. They must be dry so that the oil does not shoot out.

Fry the peppers over medium heat. Gradually turn them on each side so that the pod is completely fried. The peppers need to be golden brown on each side.

While they are frying, quickly prepare the marinade. Combine all the ingredients in a separate bowl: vinegar, sugar, salt, crushed garlic.

Roasted peppers are ready. Marinade too. We use a sterilized jar with a volume of 0.5 liters or more. But no more than 1 liter. otherwise there will be a lot of pepper, and we will not be able to eat it quickly in winter. Using a fork, transfer the hot peppers from the pan to the jar. It is important to place as many pods as possible and compact them. When we transfer the pepper, it is pierced with a fork. That's how it should be. Then the pods will deflate and thereby fit more of them into the jar.

When the jar is full, pour the garlic dressing over the roasted peppers.

Let's roll up tin lid using a key or screw. In both cases, the lid must be boiled in advance. They rolled it up, turned it over and shook the jar. Left to cool and put in a dark place.

So, our fried bell peppers with garlic for the winter are ready. Store until cold weather and holidays. Serve the pods as an appetizer. You need to grab them by the tail. It remains to wish you, dear friends, successful preparations!

This preparation is worth excellent until next season. So don’t worry that there is no sterilization and no boiled marinade.

By the way, for those who do not want to preserve pepper, I advise you to prepare it as follows: simple snack. Serve immediately.

Recipe 4: salad with fried peppers (with photo)

Juicy and healthy warm salad made from fried bell pepper will appeal to both vegetarians and those who observe Lent. It is so easy to prepare that you will spend only 5 minutes of free time organizing delicious snack in your kitchen. To make the dish colorful, use vegetables different colors: red, yellow, green. You can prepare the cuts in advance colorful peppers V freezer to have on hand the necessary base for creating a salad. For greens, use parsley or cilantro, dill - they will highlight the taste of the dish. To those who love culinary experiments in salads without mayonnaise, we recommend adding peeled apple slices; they can also be simmered in a frying pan for 1-2 minutes.

2-3 bell peppers or frozen
0.5 bunch of parsley or dill
2 cloves garlic
20 ml vegetable oil
2 pinches of salt
sesame seeds for decoration

We clean the fresh peppers from seeds, cut off the caps from them, rinse them in water, and cut them into ribbons. If we use sliced peppers, we will defrost them 10-15 minutes before preparing the dish so that they are not hard, but also not too soft. Be sure to salt the water after defrosting. Heat the vegetable oil in a frying pan and add the chopped peppers into the container, fry for about 2-3 minutes.

At this time, peel the garlic cloves, rinse and pass through a press directly into the container. Stir and fry for another 1 minute - there is no need to fry any more, as the garlic will acquire a bitter taste and transfer it to the dish. Remove the pan from the heat.

Wash the greens: parsley, dill, celery or any other to your taste. Grind it and add it to the pan with the rest of the ingredients. Add some salt and mix – the warm salad is completely ready!

Place it on a serving plate, garnish with sesame seeds and serve while it is still hot. By the way, for those who love meat dishes, we recommend serving fried chicken liver– its taste goes perfectly with the taste of pepper.

Recipe 5: Fried peppers in a pan with tomatoes

sweet pepper - 4 pcs.

for the sauce:

tomato - 440 g
garlic - 3-4 cloves
sunflower oil - 50 g
salt - to taste
ground black pepper - to taste
sugar - to taste
ground coriander - to taste
basil - 3 sprigs.

First of all, prepare the sauce, as it needs to cool a little. Take ripe tomatoes, rinse well. The tomatoes need to be peeled. Take a sharp knife and make a perpendicular cut on top.

Boil water in a saucepan or saucepan. Dip the prepared tomatoes for 30-40 seconds. Drain in a colander and rinse immediately cold water. After this procedure, the peel is easily removed with a knife, which is what we will do.

Cut the tomatoes in half and cut into small pieces. Peel the garlic cloves, rinse and cut into small pieces. Tear off the basil leaves, wash and finely chop.

Pour 30 g of sunflower oil into a saucepan, add chopped garlic. Fry on low heat for about a minute until a characteristic garlic aroma appears.

Add chopped tomatoes and basil. Simmer on the lowest heat for 25-30 minutes. Be sure to cover with a lid.

At the end of cooking, season the sauce with salt, ground pepper, and coriander. If the sauce seems sour to you, add a little sugar. Stir and bring to a boil again. Cool the sauce. If desired, it can be crushed in a blender.

Now, prepare the pepper. Rinse well and be sure to dry with a napkin. Heat the remaining sunflower oil in a frying pan. Add sweet peppers. Fry on all sides until golden brown.

Add some to a flat plate sweet and sour sauce, add pepper. Top with more sauce and garnish with a sprig fresh basil. Roasted peppers are ready. Serve it to mashed potatoes, pasta, meat and fish dishes. Enjoy your meal!

The dish will be even tastier if the fried peppers, poured with sauce, are allowed to brew for an hour.

Recipe 6: Roasted Peppers with Onions and Chicken

A simple recipe for preparing sweet chicken meat fried peppers, which does not require much effort and time.

Chicken fillet – 250-300g;
Sweet bell pepper – 1 pc. medium size;
Onion – 1 medium-sized head;
Cheese durum varieties– 50g.;
Vegetable oil for frying;
Salt, black pepper (to taste).

Cut the onion into half rings and cut the meat into small pieces.

Grind the bell pepper in a similar manner to the meat.

Fry the onion in a frying pan until golden brown.

Mix it with chicken fillet.

Stirring occasionally, bring to readiness.

Turning off the stove, but without removing the frying pan from it, add bell pepper, salt and black pepper to the meat fried with onions.

Stir and let sit for a couple of minutes.

My mother brought this method of preparing bell peppers a long time ago from Moldova - that’s what Moldova, part of the USSR, was called then. The whole family loved it so much that not a single summer was complete without this dish. Having tried fried bell peppers, I stopped being surprised by my mother’s story that in Chisinau, during the pepper season, they fried them everywhere and literally in bags. The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly throughout the kitchen when frying peppers in vegetable oil and burn your hands. Despite this, I highly recommend trying this delicious pepper, and I’ll tell you how to fry it without any problems.

You will need:

green bell pepper
vegetable oil for frying
garlic

Step-by-step photo recipe:

Wash the pepper And wipe thoroughly All drops of water with a towel - this will save you from hot splashes when you first immerse the pepper in the oil.

Pour vegetable oil into the frying pan so that it covers the entire bottom, heat it and add the pepper. Cover immediately. For maximum safety, make sure that the lid matches the diameter of the pan and fits tightly to it. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it tends to jump out into any, even the smallest, crack.

Your task is to brown the pepper on all sides. The larger the area of pepper that is fried, the easier the thin film will be removed from it.

Place the fried peppers in a bowl and cover with a plate, let the peppers cool.

Remove the film from the cooled pepper and be sure to save all the juice that flows out.

This juice is infused with the flavor of the peppers and with a little addition will turn into a wonderful sauce.

Place all the peeled peppers in a bowl with the sauce - also salt them.

If you did everything correctly, you will get quite a lot of sauce and it will cover almost the entire pepper.

Bon appetit!

Today we will talk about how to quickly and easily prepare a wonderful snack from the most simple products different ways. Namely, how to fry peppers in a frying pan so that they turn out delicious both hot and cold, to be served as a side dish or as a salad. We have selected several proven recipes that housewives in different cities and even countries love most!

But before you start preparing the dish, let’s stock up on a deep frying pan or roasting pan. It is very important that the walls are high, completely covering the peppers. It should also have a lid - this will prevent splashes when frying.

Such utensils are needed to be able to fry whole bell peppers in a frying pan. If we don’t have a deep frying pan, it’s okay, we’ll use the one we have, but then we’ll cut the vegetable into halves or quarters.

How to fry whole bell peppers in a frying pan

This recipe doesn't even require stemming the peppers, which makes cooking especially quick and easy.

There is no point in writing down the exact quantities of ingredients, since you will need enough vegetables to completely fill the bottom of the roasting pan. You need from 1 to 3 tablespoons of oil, and fresh garlic from 1 to 3 cloves. Salt pepper to taste.

How to fry peppers in a frying pan

Wash the peppers, wipe them or let them dry so that water does not get on the hot surface.
We do not remove the stalks, heat the oil in a frying pan and place the vegetables on it. Immediately cover with a lid and keep on medium heat for 3 minutes.
Then we move it to a cold surface, wait until the oil stops sizzling, remove the lid, turn the peppers over to the other side and cover again.

You can only turn vegetables with a spoon so as not to inadvertently pierce them with forks or a spatula. Remember - the fewer cracks in the pulp, the less juice will come out into the pan.

How long to fry peppers in a frying pan? You need to fry the pepper in a frying pan until it browns on two or three sides.

After the vegetables are cooked, transfer them to a deep bowl and cover with a plate or lid. This will allow condensation inside and make it easy to remove the skin.

Keep the vegetables under the lid until they cool, then remove the top film with your fingers, doing this so that all the juice is preserved - cook from it flavorful sauce! At proper preparation it will cover our peppers almost entirely.

How to make sauce from bell pepper juice

Set the peeled vegetables aside, squeeze 2-3 cloves of garlic into the juice, add a little oil, black pepper or balsamic vinegar. We do everything by eye, so we first add each ingredient drop by drop so as not to overdo it.
Now put the peppers in a glass or ceramic bowl, pour the sauce over them, add salt and let them sit in the refrigerator for about an hour. During this time, the vegetables will be soaked and become much more tasty.

Serve both cold and hot. You can flavor this pepper with sour cream, it will become even juicier!

But not everyone likes to eat bell peppers with stems fried in a frying pan, so we invite you to try another recipe in which we peel the vegetables.

How to fry peppers in a frying pan with garlic

Ingredients

— 500 g + -
- 2 tbsp. + -
— 2 pinches or to taste + -
- pinch + -
- 3 cloves + -

How to deliciously fry bell peppers

Wash the peppers thoroughly and remove the stalks, making a round cut in the middle. Never cut vegetables in half.
Then we turn them over with the holes down and place them on a paper or cloth towel so that all the water drains out completely. This will take at least half an hour.
Pour oil into the pan and, while it is heating up, salt the peppers. To do this, dip your finger in salt and rub it on the inside of the vegetables.
We clean all the garlic cloves, pass them through a press and also rub the peppers on the inside with the resulting mass.
Now put them on the side of the frying pan. Cover with a lid and keep for 4-5 minutes. Then, as in the previous recipe, remove the roasting pan from the heat, wait for the oil to subside and only then remove the lid. This precaution will protect not only your eyes and hands from burns, but also your kitchen from greasy stains.
Turn the vegetables over, cover again and keep on the other side for another 5 minutes. When ready, remove from the heat, clean if desired, pour over the resulting sauce and serve!

Due to the fact that the peppers were fried with salt and garlic, the sauce does not require additional preparation. These peppers are great to eat hot, topped with sour cream.

Well, for those who prefer already chopped vegetables on their plate, we recommend turning to our latest recipe.

How to fry chopped peppers in a frying pan

If desired, this appetizer can be made very spicy if you use chili peppers, or regular if you do without this spice. We will bring full recipe, whether to add or not savory ingredient, decide for yourself, without it the snack will not become less tasty!

How to cook hot bell pepper

5-6 pcs. Wash the red and yellow bell peppers, first cut them into halves, then remove the stem and cut them further to make large quarters. Set aside.
Wash 1 chili pepper (large) or 3 small ones. For a large one, wearing gloves, remove the stalks and cut the pulp into thin strips; leave the small ones like that.
Heat the oil in a frying pan and add the quartered bell peppers along with the hot ones. We don’t turn up the heat yet.
Peel 2 cloves of garlic and pass through a press, adding to the vegetables.
Cover with a lid and keep on medium heat for at least 4-5 minutes. Then carefully stir, trying to turn the vegetables over to the other side in one motion, and cover again.

Fry the peppers in a frying pan for another 5 minutes and turn off. We serve the appetizer cold, so the spiciness will not be felt immediately, but gradually, which will give the dish a special piquancy.

Now you know how to fry peppers in a frying pan and how long to do it. As you can see, there is nothing complicated in the recipe, everything is not simple, but very simple! The ingredients are basic, because if you don’t have it in the kitchen olive oil, you can easily use refined sunflower oil. Try it unusual snack and surprise your guests!