It is used for preparations, fresh salads, as a seasoning for main dishes. We offer baked peppers in the oven - these are not only very tasty recipes, but also healthy. Ruddy vegetables will remind you of a summer barbecue, the unique aroma of which is complemented by experienced chefs with Provence herbs and spices.
Fast and tasty!
We offer several options. Method number 1.
In order to cook roasted peppers you will need:
- 6 pieces of sweet bell pepper;
- refined oil;
- coarse salt, a mixture of spices.
Whole clean vegetables are placed on a greased baking sheet, lightly sprinkled with oil and salted. Place in a preheated oven (180 ° C) at a medium level. Roasting time 35–40 min. While the oven is running, prepare the sauce:
- Half a head of garlic is passed through a garlic press.
- The resulting slurry is diluted with vegetable oil (20 ml).
- Sprinkle with spices, stir.
Remove the baked peppers from the baking sheet and transfer to a plastic bag to cool, tightly twist. After 15–20 min. vegetables are peeled and entrails are cut into slices. Ready-made pods are laid in layers in a deep plate, pouring them with spicy sauce.
Advice. For lovers of spicy marinades, you can add 2 tsp to the sauce. red wine vinegar, capers and finely chopped greens.
The dish is removed in the refrigerator. After an hour, the baked pepper is completely ready for use.
Method number 2. Washed, cut into slices pepper is placed on a baking sheet. The pieces are placed with the inside up, liberally oiled and sprinkled with salt. Mediterranean herbs are useful for the recipe: basil, star anise, anise, oregano, cinnamon.
Attention! Garlic and parsley sprigs are not used when baking, as one seasoning will burn and the other will dry out.
Under the convection grill (+300 °C), the dish will be ready in 15 minutes. Before serving, the sprigs of herbs are removed, now you can add garlic and fresh parsley.
Stuffed peppers in the oven
Hearty and tasty dish for which you will need:
- Pepper 10 pcs.
- Meat 1 kg.
- Steamed rice 100 g.
- Tomatoes 8–10 pcs.
- Ready tomato sauce or pasta, salt, spices to taste.
Rice is boiled until half cooked, added to the meat scrolled through a meat grinder. Salt and pepper to taste. All the insides are pulled out of the pepper, washed well under running water. The prepared vegetable is stuffed with minced meat. The gravy for the dish is prepared as follows:
- tomatoes are cut into slices;
- put in a saucepan, pour tomato paste (sauce), salt and pepper;
- stew for 7-10 minutes.
Prepared peppers are folded into a refractory form, poured with gravy and sent to the oven (+200 ° C) for 1 hour. The dish can be served both hot and cold.
Attention! Green pods are slightly bitter after heat treatment.
Stuffing can be done using different types of fillings and vegetables.
Pepper with cheese
For 5 large peppers you will need:
- fresh meat 500 g;
- medium carrot;
- onions (2-3 pcs.);
- cheese (hard) 200 g;
- mayonnaise or sour cream 50 ml, garlic, vegetable oil.
Finely chop the vegetables and sauté in oil. Combine with cooked minced meat, salt and pepper. Fill the pods cut into rugs, pour the cheese-sour cream mixture on top of the “boat”. Bake on a baking sheet in a preheated oven (180 ° C) for about 35 minutes.
Advice. Stuffed pods are stored in the freezer. If necessary, they are thawed and cooked.
Preparations for the winter
For those who like to open a fragrant jar of pepper in winter, there are original recipes with a vegetable baked in the oven. Ingredients:
- 2 kg of pepper;
- 3 kg of eggplant;
- 1 kg tomato;
- salt, black peas, vegetable oil.
The output of the finished product will be 2 liters.
Eggplants and bell peppers are baked in the oven. Fresh tomatoes are poured with boiling water, peeled. Baked vegetables also get rid of the peel, after holding them in a saucepan under the lid.
Vegetables are cut into slices and stacked in layers in jars. In each put: 1 tbsp. l. vinegar, 1 tsp. salt, peppercorns, 2 tbsp. l. refined oil. The container is sterilized for about 20 minutes, twisted with lids. The blanks are turned over and left to cool under a warm blanket.
For the winter in honey sauce
The pods are baked whole in the oven. Remove the skin, allowing the juice to drain onto a baking sheet. The vegetable is cut lengthwise into thin slices. Prepare the marinade.
For a marinade for 5 kg of pepper you will need: 7 tbsp. l. coarse salt, 150 ml of oil, 3 tbsp. l. liquid honey, vinegar (9%) 100 ml, coriander, black peas, cloves. The juice remaining after baking (500 ml) is heated in a saucepan, spices, honey, oil, salt are added. Boil for 10 minutes, 1–2 minutes before completion, pour vinegar.
Layers are placed in liter jars: baked peppers, chopped garlic, spices (basil). Banks are sterilized for 20–25 minutes, screwed with lids. According to this recipe, you can cook an appetizer and not for long-term storage. Vegetables are laid out in jars, kept in the refrigerator without sterilization for two weeks.
Try roasted peppers in the oven, complement your version of the dish with your favorite seasonings and vegetables.
What's your favorite roast pepper recipe?
Today we invite you to cook bell peppers baked in the oven with us. This is an excellent addition to a wide variety of dishes: meat, poultry, fish and mushroom delicacies. Roasted bell peppers are used in various salads and appetizers and go well with eggplant, soft cheese, olives, tomatoes, parsley, arugula and red onions. The dish will turn out very beautiful if you use pepper of bright colors: red, yellow, green.
By cutting a bright pepper into large pieces, adding pieces of cherry tomatoes and purple onions, you get a bright and simple snack.
We use garlic filling, so our pepper will come out with a spicy taste, a mixture of hot peppers will add a little spiciness. As a dressing for the finished dish, you can use a mixture of olive oil and wine vinegar.
Taste Info Second courses of vegetables / Snacks of vegetables
Ingredients
- Bulgarian pepper (yellow in our recipe) - 0.5 kg.
- Vegetable oil (preferably olive) - 120 ml.
- Garlic cloves - 4 pcs.
- Spices (we chose a mixture of peppers) - 1 tsp
- Coarse salt.
How to cook and how to bake whole bell peppers in the oven with garlic and spices
We carefully prepare the ingredients we need for the process. Peppers, and we had a yellow fleshy variety at hand, wash in cold water, peel the garlic cloves. In the recipe, we will use coarse salt - this is a prerequisite. When choosing vegetable oil, it is better to give preference to highly refined olive oil.
Grease a baking sheet with plenty of oil. Put prepared peppers on the bottom. Also pour oil on top and sprinkle with salt. We will bake the contents of the baking sheet at 180 degrees. This process will take 20-25 minutes. An indicator of readiness will be slightly "scorched" sides of vegetables. 
Let's do the filling. Pour oil into a gravy boat, squeeze garlic cloves there, add spices. Mix and leave to infuse. 
It's time to take out the baked peppers. 
We put them immediately hot in a food-grade plastic bag, tightly tie it. After this procedure, the top layer of vegetables can be easily removed. In this position, the peppers should lie down for 20 minutes. 
We open the package and remove the skin with the expected ease. Then we cut each vegetable into two halves, remove the seeds and the stalk. 
Put the parts of the pepper in a voluminous plate, first in one layer, pour this pepper layer abundantly with the prepared oil filling. Next, lay out the second layer and repeat the procedure until the last pepper. Leave the plate filled with layers to cool on the shelf of the refrigerator. The minimum time is 2 hours, but more is better. 
After a predetermined time, ready-made peppers can be served at the refectory table. 
Bulgarian is tasty, healthy, bright and appetizing. Bulgarian pepper baked in the oven, served as a side dish and is an ingredient in various dietary dishes. Peppers in the oven are baked with a minimum of oil, without absorbing it, preserving the beneficial properties as much as possible. For diet food, it is preferable to use unrefined olive oil for cooking, during heat treatment, due to monounsaturated fatty acids, they form less digestible and harmful substances than popular varieties of vegetable oils. Due to its high content of monounsaturated acids, olive oil forms more easily digestible compounds when cooked than vegetable oils with a high content of saturated fatty acids used for cooking. Vegetables are baked on oven trays set at different levels. This allows you to cook a significant amount of vegetables at the same time. Bulgarian pepper baked in the oven is soft, juicy, dietary. Suitable as a side dish, for sparing diets, diets for weight loss and the organization of a healthy family diet. The choice of pepper color depends on taste preferences, the season and the presence of contraindications. Red pepper is the sweetest, rich in vitamins and healing properties. Green is distinguished by a mild taste and less medicinal value. Yellow occupies an intermediate position in taste characteristics and dietary value.
Red, yellow, green peppers baked in the oven will decorate the festive table setting. The photo shows a green bell pepper baked in the oven, cooked as a side dish for a steamed turkey in a double boiler.
Ingredients
- Bulgarian pepper - 8 pcs
- Refined olive oil - 1 tsp
- Salt - to taste
Peppers baked in the oven - recipe
- Bulgarian pepper is cleaned from the stalk, seeds, washed, dried. Cut in half or bake whole.
- Grease an oven tray with a thin layer of refined olive oil.
Coat prepared bell peppers with refined olive oil. Salt. Place on a greased baking sheet or wire rack. Cooking food on the wire rack allows excess oil to drip down. - The oven is preheated to a temperature of 180 C.
- We put a baking sheet with prepared vegetables in a preheated oven on an average level or evenly distribute the baking sheets along the height of the oven.
- Pepper in the oven is cooked at a temperature of 180C for 15-20 minutes until golden brown. The cooking time depends on the model of the oven, the power of the electrical network at home and is selected individually.
- Bulgarian pepper baked in the oven is served as a side dish or used to prepare various dietary dishes.
As a whole, and in the second - with the addition of minced meat. But first things first.
Oven baked
There are many ways to bake sweet peppers in the oven. We decided to present you the simplest and fastest recipe. To implement it, we need:
- sweet pepper (yellow, green and red) - 3 pcs.;
- a ready-made spice mixture consisting of salt, paprika, dried basil, thyme and other things - apply to your taste.
Cooking process
The presented recipe for baked peppers in the oven should be used only if you want to prepare a quick and easy snack. To make it, vegetables are thoroughly washed and dried with paper towels. Then they are completely laid out on a baking sheet, which is pre-covered with culinary foil. In this form, peppers are sent to the oven, heated to 230 degrees. They are baked until the skin turns black.
As soon as the peppers are cooked, they are taken out and placed on a plate. The next step should be cleaning vegetables from a hard film, stalks and seeds.
Having received the tender pulp, it is cut into long strips and carefully laid out on a dish. Sprinkle vegetables on top with a mixture of spices and serve them to the table along with a slice of bread. Such an appetizer can be consumed with any dishes, as well as alcoholic beverages.
Making stuffed peppers baked in the oven
If you need to get a tasty and satisfying full-fledged dish, then we recommend that you first stuff the peppers with meat, and only then bake them in the oven.
To prepare such a dinner, we need:
- medium bulbs - 2 pcs.;
- small carrot - 2 pcs.;
- ground pepper and table salt - use at discretion;
- minced meat ready mixed - 500 g;
- tomato juice - about 2 glasses;
- sunflower oil - 2 large spoons;
- fat mayonnaise - 70;
- sweet pepper (take short and thick) - 8 pcs.;
- long rice - ½ cup;
- large chicken egg - 1 pc.;
- fat sour cream - 3 large spoons.
Preparing peppers
Before making baked peppers with minced meat in the oven, they should be well processed. The vegetables are washed, the stalk is carefully cut off and the seeds with partitions are taken out.
Having carried out these actions, you should get a kind of "glasses" that stand steadily on a straight surface.
Filling preparation
In the oven, it is advisable to cook from minced sour cream. Salt, pepper and chopped onion are added to it. After mixing the components, the product is left aside for 15-25 minutes. In the meantime, start preparing the rice. It is sorted out, washed well and laid out in boiling water.
After boiling the cereal until semi-soft, it is thrown into a sieve, rinsed and dehydrated as much as possible.
As soon as the rice is prepared, it is poured into the previously made minced meat and mixed well. Grated carrots, a chicken egg and fatty sour cream are also added to the ingredients.
By mixing the products with your hands, you get a rather thick and fragrant filling.
How to form a dish of peppers?
Before you cook roasted peppers in the oven, they must be properly shaped. To do this, hollow vegetables are filled with minced meat and carefully rammed. Further, all semi-finished products are laid out in a ceramic mold with a lid. If you do not have such dishes available, then you can use any other dishes, which subsequently should be covered with thick cooking foil.
So, as soon as all the stuffed peppers are in shape, they are doused with tomato paste and covered with a mayonnaise net. Next, the dish is covered with a lid and sent to the oven.
How to cook stuffed vegetables in the oven?
Baked peppers in the oven do not cook very long. As a rule, the meat filling becomes ready for consumption after 60 minutes. In this case, the peppers themselves should become as soft as possible.
Bring to the dinner table
Now you know the step-by-step recipe for baked peppers in the oven. As soon as the minced meat becomes soft, the dish is removed from the cabinet and left under a closed lid (or under foil) for ¼ hours. Next, soft and tender peppers are distributed on plates and doused with the broth that has formed in the form.
Serve such a hearty and fragrant dish to the dining table should be hot. In addition to it, it is necessary to present a piece of bread, chopped greens and fresh sour cream.
It should be especially noted that baked peppers in the oven can not only be prepared for the everyday dinner table, but also used as your signature dish for any holiday. Believe me, absolutely all your guests will appreciate such tasty and tender peppers.
Summing up
As we said at the very beginning of the article, there are many ways to bake peppers in the oven. If you like the recipe that involves the use of the filling, but you are a vegetarian, then it can be implemented in another way. For example, some housewives fill peppers not with minced meat, but with a mixture of stewed or raw vegetables. T
Also, as a filling, you can use fresh, fried or pickled mushrooms, pre-mixed with boiled cereals, onions and carrots.
Lunch with the use of such components is no worse than a meat dish.
I like almost more fresh. I always look forward to autumn, when real, fleshy, juicy peppers from Moldova or from our South appear on the markets.
There is no doubt, the most fragrant, with smoke, is pepper baked over an open fire. And it doesn’t have to be a barbecue or grill at all, I know a lot of craftsmen who bake peppers on a divider mounted on a gas burner.
Moreover, some people manage to bake peppers even on an electric stove! Why not, but only if your appetites are limited to a couple of peppers. I prefer to bake a lot at once, on two baking sheets at the same time, because I always have big plans for baked peppers. Baked and pickled peppers are good on their own, and as an excellent preparation for other dishes.
my pepper, I cover the baking sheets with foil - juice will certainly flow out of some pepper - and put it in the oven, preheated to 200-2100 C. If the oven is with convection, I turn it on, things will go faster. After 15 minutes, I open the oven and turn the pepper over, then repeat this operation a couple more times: let the skin wrinkle, and in some places even burn. If I bake on two baking sheets, I swap them in the middle of the process. Well, in general, you can shift the peppers from place to place or just get them when they are ready.
I put the finished pepper in a saucepan, cover with a lid and leave it alone for 15-20 minutes: during this time, the pepper will cool down so much that you can take it with your hands, and the skin " will sweat” and will be removed without the slightest effort.
More than once I met advice - to clean the pepper under running water. I categorically disagree, because in this way not only the skin is washed off, but also delicious juice! I do this: I put two bowls in front of me - a large one for peppers and a small one for waste. Holding the pepper by the tail over a large bowl, I peel it from the skin, then remove the pulp with my fingers, leaving the seeds on the tail. The juice flows into the bowl, and I put the clean pulp there. If you get a few bones - it's not scary. The result is a whole bowl of peeled, roasted peppers floating in fragrant, sweet juice.
Further options are possible. Can cook lecho, you can set aside some of the peppers for eggplant caviar . I prefer pickled peppers. What to use for the marinade, I usually decide based on what is at hand.
For example, olive oil vinegar infused with Mediterranean herbs, a little honey, hot red pepper, fresh thyme leaves, salt to taste. I mix thoroughly, cover with a lid or cling film, leave it on the kitchen table and after a few hours an excellent snack is ready.
Since the marinade is almost always an improvisation, I write down the options I like the most. Here, for example, is a marinade with baked garlic. Such pickled peppers are a great appetizer or side dish for baked or fried meat, chicken breast or liver.
Pickled Peppers with Roasted Garlic
What you need (for 4-5 pieces of large peppers):
- 1 large head of garlic
- 4-6 art. l. olive oil
- 6-8 art. l. white wine vinegar
- 1-2 tsp honey
- 1 tsp sea salt
- 2 tsp oregano
- hot red pepper flakes, to taste
What to do:
Cut the head of garlic lengthwise into 2 parts, wrap in foil and bake with pepper.
Squeeze the garlic pulp into a small bowl, mash with a fork into a puree, add all the other ingredients of the marinade, except for hot pepper. Lightly beat the marinade with a fork and pour over the peeled roasted peppers. Season with hot pepper to taste and leave at room temperature for 8-12 hours.
It is better to store in the refrigerator.
Sometimes I grind pepper in a blender, and you get an excellent sauce for meat. Or I build a sandwich and have a snack or a light lunch ready in five minutes.
This is especially convenient if there are leftovers of fried meat or boiled chicken breast.
Sandwich with pickled peppers and fried meat
What you need:
- 2 roasted pickled peppers
- 1 small cold chop ( steak, roast beef, baked lamb, boiled chicken breast)
- 2 pieces of bread
- 1 poached egg ( optional)
- 1 small white or red onion
- ¼ tsp Sahara
- ¼ tsp salt
- 2-3 tsp wine vinegar
What to do:
Cut the onion into thin half rings, sprinkle with salt and sugar, sprinkle with vinegar.
Cut the meat into thin slices, mix with 2-3 tablespoons of pepper marinade.
Marinated pepper cut along the fibers and lay on slices of bread, pour a couple of tablespoons of the same marinade.
Spread slices of meat on top of the pepper, put pickled onion or poached egg on the meat ( optional).
For the arrival of guests, you can also prepare a more sophisticated snack, for example, bake mini biscuits with pickled peppers.
Mini pickled pepper biscuits
4 mini biscuits with a diameter of 10-12 cm or one large biscuit
For test:
- 1/3 cup vegetable oil
- 1/3 cup light beer
- 1 1/3 cups flour
- ¼ tsp salt
For filling:
- 4 pickled roasted peppers
- 1 slice of bread 0.5 cm thick
- 2 garlic cloves
- 3-4 thyme sprigs or parsley sprigs
- 2 tsp olive oil
For submission:
- young cheese
- thyme or parsley greens
What to do:
Preheat the oven to 180 C.
Pour vegetable oil and beer into a bowl, salt and stir. Gradually, stirring with a fork, add flour and knead a soft, inhomogeneous dough.
Divide into 4 parts, cover with foil and leave on the table.
Grind a slice of bread with garlic in the bowl of a food processor until crumbly. Tear thyme leaves, parsley - finely chop or chop together with bread.
In a small frying pan, heat the olive oil and fry the bread crumbs with garlic and herbs until a pleasant smell appears.
Cut a piece of baking paper to the size of the baking sheet and roll out pieces of dough on it into cakes about 2 mm thick. Press the dough around the perimeter with your fingers so that the edges of the cakes become slightly thinner than the middle. Transfer paper with blanks to a baking sheet.
at the center of each cakes sprinkle some toasted bread crumbs, leaving about 1 cm of dough free around the perimeter. Arrange the pickled pepper slices on it. Cover the filling with the free edges of the dough, laying it in folds.
Bake the biscuits for about 20 minutes or until the pastry is golden brown. Cool slightly on a wire rack.
Before serving, sprinkle with crumbled young cheese and herbs, sprinkle with pepper marinade.
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