Appetizer of bell pepper for the winter with garlic and herbs

Dear friends, my cookbook has already collected quite a lot of exciting options for pepper preparations. Among them there are various versions of lecho, various salads and whole peppers for the upcoming stuffing. I’m also closing the appetizer of bell peppers with garlic and dill for the winter. I really like this recipe: the appetizer is moderately spicy, fragrant, and very appetizing. In addition, preparing it is a pleasure: everything is very simple and relatively quick. So I definitely want to share with you how to prepare such a snack for the winter - I’m sure you will also appreciate it and use this recipe year after year.

And a little advice: to make the appetizer look most vibrant, use bell peppers of different colors: reddish, yellowish, greenish... You should not prepare an appetizer only from greenish peppers - it will look unappetizing.

Ingredients:

3 kg bell pepper;
2-3 heads of garlic;
1 bunch of dill (large).

Marinade:

1 liter of water;
250 ml vegetable oil;
1 tablespoon sugar;
3 tablespoons salt;
200 ml 9% vinegar.

The weight of peeled pepper is indicated. This amount of ingredients yields approximately 3.3 liters of snack.

Recipe with photos on how to prepare for the winter

We wash the bell peppers, cut them in half lengthwise and cut out the stem; remove seeds and partitions.

Cut the pepper into strips approximately 2 cm wide.

Peel the garlic, wash it and pass it through a press. Wash and dry the dill. Remove thick sections of stems. Finely chop the dill. Instead of dill, you can use parsley or cilantro (to your taste), preparing them in the same way.

Place garlic and dill in a bowl and mix them.

Pour water into a narrow saucepan, add salt and sugar and bring to a boil.

Dip the cooked pepper in portions into the bubbling marinade. We add enough pepper at a time so that it is 100% submerged in the marinade. Over high heat, bring the marinade to a boil and, slightly reducing the heat, cook for 3 minutes. Quickly and carefully remove the peppers using a slotted spoon and place in a colander. Dip the next portion of peppers into the marinade.

While the peppers are cooking, place a layer of dill and garlic on the bottom of dry, sterilized jars. Place the boiled peppers on top, filling the jars with pepper one-half or 1/3 full.

Again lay out a layer of dill and garlic.

Then we place the next portion of peppers, again covering them with dill and garlic.

In this way we fill the jars to the very top. Place a layer of dill and garlic on top of the peppers.

Prepare the marinade - add salt and sugar to the water and bring to a boil. Add vegetable oil and vinegar and stir without removing from heat. Pour the bubbling marinade over the peppers in the jars.

Place the jars of peppers in a saucepan, the bottom of which is lined with a napkin and fill with warm water so that it does not reach the necks of the jars. Cover the jars with lids.

Over high heat, bring the water in the pan to a boil. Then, reducing the heat, we sterilize: 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes.

After sterilization, remove the jars from the pan and immediately seal them hermetically.

We turn the jars upside down and wrap them up. Let the jars cool until they cool completely, about a day.

This snack should be stored in a dark place, at room temperature.

Secrets of making peppers stuffed with cheese

Sweet pepper is a foreigner for Russian cuisine. But the breathtaking smell, saturation with vitamins and minerals ensured its widespread distribution. The juicy pulp of the pepper blends perfectly with the cheese taste, and the garlic note adds spiciness and piquancy to such dishes.

Traditional recipe

Peppers stuffed with cheese and garlic are easy to prepare. For the basic recipe you will need:

three sweet peppers;
medium hard cheese – 250 g;
100 – 150 g butter or thick sauce;
garlic - 3 medium-sized cloves.

Peppers are well washed and seeded. The cheese is grated on a small grater.
Garlic can be crushed using any method. You can chop it, crush it in a garlic press or mortar, or grate it.
Both ingredients are ground with soft butter or sauce. From time to time, housewives grind the ingredients in a meat grinder.
The fruits are tightly stuffed with the prepared consistency and wrapped in foil. The dish needs to be kept in the refrigerator for 3-5 hours. During this period of time the mass will become dense.
The hardened peppers are carefully cut into rings about a centimeter wide.

With fresh herbs and eggs

To make the snack you will need:

a couple of processed cheeses, 100 g of hard cheese;
2 large peppers;
two cloves of garlic;
2 hard-boiled eggs;
dill, parsley;
a tablespoon of sour cream and mayonnaise.

Both types of cheese are crushed on a small grater, combined with chopped herbs and crushed garlic.
The mixture is seasoned with mayonnaise and sour cream. Fundamentally! If you need to make the appetizer spicier, you can add only mayonnaise. For a soft version, you can get by with sour cream.
A spoonful of the consistency is placed at the base of the workpiece, compacted, then a whole egg is added.
Fill the rest of the area tightly with the cheese mixture.
Cool the same as in the basic recipe. When ready, cut into rings.

With cottage cheese

Peppers stuffed with cottage cheese and garlic are the warmest and least nutritious appetizer. To make it you need to prepare:

2 medium peppers, 1 tomato;
a pack of low-fat cottage cheese;
2 cloves of garlic;
1-2 tablespoons of low-fat sour cream;
olives 10 – 15 pcs., fresh herbs.

Cut the tomatoes into small cubes, olives into rings, chop the herbs, squeeze out the garlic.
The ingredients are combined and seasoned with sour cream. If necessary, the mass can be lightly salted and peppered.
The stuffed fruits are cooled, then cut and served.

Appetizer with ham

The following ingredients will be required:

2 large peppers;
200 g cheese;
garlic – 3-4 medium-sized cloves;
ham – 200 g, dressing sauce – mayonnaise.

Grind the cheese on a grater, cut the ham into small cubes or strips.
Mix everything, squeeze out the garlic and season with sauce.
The fruits are stuffed, cooled and served cut into rings.

Fascinating fact! The vegetable is native to the South American continent. The name bell pepper is widespread in the area of the former USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) . This is due to the fact that it was first imported into our country from Bulgaria.

Hot snacks

Bell peppers with cheese and garlic make excellent hot appetizers that can be eaten as independent dishes.

One option is baked fruit halves. To make 4 servings you will need:

2 peppers;
100 g hard cheese;
2 processed cheese;
a couple of cloves of garlic;
2 medium tomatoes;
mayonnaise – 2-3 spoons.

Two Super easy and quick red pepper appetizer recipes

Now we offer two simple recipes for making reddish pepper snacks:

1. fried bell peppers with garlic and tomatoes;

2. baked peppers in fragrant oil.

Roasted bell peppers with garlic and tomatoes
Ingredients for the dish:
Making bell peppers with garlic and tomatoes:
Roasted peppers in fragrant oil
Ingredients:

Roasted bell peppers with garlic and tomatoes

Ingredients for the dish:

eight bell peppers – 8 pcs.
seven cloves of garlic
three tomatoes
a teaspoon of nine percent apple or table vinegar
greens - optional
large salt - to taste
sunflower oil - for frying

Making bell peppers with garlic and tomatoes:

Wash the tomatoes, dry and cut into thin rings.
Peel the garlic and cut lengthwise into thin slices.
Wash the pepper, wipe dry, make cuts at the end, remove seeds and place three cloves of garlic and three slices of tomatoes.
Pour vegetable oil into a frying pan and heat until the oil begins to sizzle. Place the stuffed peppers in a frying pan, add plenty of salt, cover with a lid and fry until the peppers are browned on all sides.
Wash the greens, dry and finely chop.
Place the prepared pepper on a flat colorful plate, pour over vinegar and sprinkle with herbs.
You can serve. The pepper comes out very tasty and fragrant.

Roasted peppers in fragrant oil

Ingredients:

seven bell peppers
100 ml vegetable oil
two cloves of garlic
half a teaspoon of dried basil
a mixture of different peppers - to taste
salt - to taste
Making pepper in fragrant oil:
Wash the peppers, dry them and place them completely on a baking sheet at a temperature of 200°C in convection mode. The oven takes about half an hour. You can turn on the grill mode for a couple of minutes and bake until the skin is slightly blackened.

Pour vegetable oil into a deep bowl.
Peel the garlic and squeeze it directly into the oil with a garlic squeezer. Add dry basil and a mixture of different peppers. Mix everything well. Add salt and mix again.
Place the finished pepper directly into a plastic bag while hot, so that the skin can be easily peeled.
Peel the pepper, remove the stem and seeds. Cut lengthwise into thin strips.
Place the pepper strips in a jar in one layer and fill with flavored oil. Then lay out the second layer of pepper and fill it with oil again. And so on until the jar is full.
Leave for a few hours and you can serve. This pepper must be stored in the refrigerator and can be consumed within 2 months.

Be sure to make these pepper appetizers! Your family will really like them!

Two Super easy and quick recipes for appetizers made from reddish peppers – In the Kitchen

Now we offer two simple recipes for making reddish pepper snacks:

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Fragrant, moderately hot bell pepper in garlic sauce - recipes for quick appetizers

Thursday, September 21, 2017 22:52 + to quote book

Recipes for appetizers made from bell peppers are ordinary to the point of genius and at the same time have every chance of becoming the most beautiful decoration of a festive table, not to mention how delicious it is.

Bell pepper marinated with garlic

Bell pepper 4 pieces. It is better to choose fruits of the correct shape, yellowish and reddish colors, approximately uniform in size. In general, this will not affect the taste in any way.
Garlic 2-3 cloves
Vinegar or lemon juice 1 teaspoon
Sugar ½ teaspoon
Salt to taste about 1/4 teaspoon
Olive oil 3-4 tablespoons. You can replace it with a vegetable one without aroma, but the taste will change.
Vegetable oil for frying
Dill or parsley, optional
Ground aromatic or dark pepper

Wash the pepper. We cut out the stalk and clear the seeds from the fruit. Lightly prick the skin in several places.
Place the peppers in a frying pan with vegetable oil and fry under a lid over moderate heat. They will need to be turned over a couple of times during frying. They brown quickly, so be careful not to burn them.
Peel the garlic and chop it with a knife or press.
Add olive oil, salt, sugar, lemon juice. Greens and ground pepper - optional. You can use herbes de Provence seasoning.
When the pepper looks like in the photo, in other words, it decreases in volume and becomes flat, it is ready.
Remove it from the pan and immediately pour garlic sauce over it.
Leave until completely cooled until thoroughly soaked.
Perfectly served at the table.

Fresh pickled bell pepper

For pickling, it is better to take large, fleshy vegetables of yellowish and reddish color (do not take greenish ones - they will taste bitter). Fortunately, such pepper can now be purchased in a hypermarket at any time of the year, which means that there is no need to prepare preparations for the winter. After all, you can prepare a delicious snack any time you want.

Ingredients

bell pepper (yellowish and reddish) – 4 pcs.;
olive oil – 4 tbsp. l.;
white wine vinegar – 1 tbsp. l.;
garlic – 3 cloves;
salt - to taste;
ground hot pepper - to taste.

How to Make Marinated Roasted Peppers

Carefully wash the bell pepper (no need to remove seeds and stems) and wipe dry with a cardboard towel.

Place the peppers on a baking sheet or mesh and bake in an oven preheated to 200 ºC until cooked (about 15-20 minutes). The surface of the peppers should appear scorched, and the pepper itself will become soft.

Peppers can also be baked in a microwave oven at 800 watts for 5 minutes; in a convection oven - at medium blowing speed and a temperature of 220 degrees for 15 minutes; in a multicooker – on the “Baking” mode for 35 minutes.

Place the baked pepper straight from the oven into a saucepan under a tight lid or into a bag. Leave for 10-15 minutes so that the peppers “sweat” well, after which you can simply peel them off.

Next, peel the peppers and remove seeds. We collect the juice that has formed inside the pepper into a separate container.

Cut the cooked peppers into wide strips and place them in a glass container. Peel the garlic cloves, cut into thin slices or pass through a garlic press and add to the pepper.

For the marinade we will need olive oil, white wine vinegar, salt, hot ground pepper and the juice that we so carefully collected from the peppers.

Mix all ingredients in a separate bowl. We definitely try the finished marinade; you should like the taste of it. If you feel that something is missing, add it at your own discretion.

Pour marinade over pepper and garlic.

We close the container with a lid and put it in the refrigerator for 4-6 hours, but it’s better to forget about the peppers for the whole night (that is, in the dark) .

Our quick appetizer of baked pickled peppers is ready! We take out the container, open it, put the pepper on a toasted slice of bread, try it - mmm-mm-mm... Relish! By the way, this appetizer is sold out instantly on a formal table, as are the unique potato baskets.

It is recommended to store ready-made marinated peppers in the refrigerator for at least a week, although... this advice is unlikely to be useful to you. Bon appetit!

Appetizer of bell pepper for the winter with garlic and herbs