How to fry peppers in a pan. How to fry peppers in a pan at home. Roasted peppers for the winter

This method of cooking bell pepper was brought a long time ago by my mother from Moldova - that was the name of Moldova, which was part of the USSR, then. The whole family loved it so much that not a single summer was complete without this dish. Having tried fried bell pepper, I stopped being surprised by my mother's story that in Chisinau, during the pepper season, it is fried everywhere and literally in bags. The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly all over the kitchen when roasting peppers in vegetable oil and burn your hands. Despite this, I strongly advise you to try this delicious pepper, and I will tell you how to fry it without problems.

You will need:

• green bell pepper
• vegetable oil for frying
• garlic

Step by step photo recipe:

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

Pour vegetable oil into the pan so that it covers the entire bottom, heat it up and put the pepper. Cover immediately. For the greatest safety, make sure the lid is the same diameter as the pan and fits snugly. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it strives to jump out into any even the smallest crack.

Fry the peppers for about 2-3 minutes on each side. Before turning the pepper 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 let the water from it get into the pan, set it aside and turn all the peppers to the other side with two forks. With forks, too, be careful - do not make punctures in peppers, the fewer cracks in peppers, the more juice they will retain in themselves, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - she herself was repeatedly burned.
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. The larger the area of ​​​​pepper will be fried, the easier it will be removed from a thin film.

Transfer the fried peppers to 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 flavored with pepper and with a little bit of spice it will turn into a wonderful sauce.

Squeeze garlic into juice and season with 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. It's all about taste - try it.

Put all the peeled peppers in a bowl with the sauce - they are also salted.

If you did everything right, there will be quite a lot of sauce and it will cover almost the entire pepper.

Roasted bell peppers can be eaten right away, but it’s better if they stand for a while and soak in the sauce. These peppers keep well in the refrigerator and are delicious when cold. They eat it, taking it by the tail with their hands and dipping it in the sauce.

The dish is very tasty and quite easy to prepare.

The only “but” is the splashes that fly all over the kitchen when roasting peppers in vegetable oil and burn your hands. Despite this, I strongly advise you to try this delicious pepper, and I will tell you how to fry it without problems.
You will need:
green bell pepper
vegetable oil for frying
garlic
salt
Wash the peppers and dry off any drops of water thoroughly with a towel - this will save you from hot splashes when you first dip the peppers into the oil.


Pour vegetable oil into the pan so that it covers the entire bottom, heat it up and put the pepper. Cover immediately. For the greatest safety, make sure the lid is the same diameter as the pan and fits snugly. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it strives to jump out into any even the smallest crack.


Fry the peppers for about 2-3 minutes on each side. Before turning the pepper 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 let the water from it get into the pan, set it aside and turn all the peppers to the other side with two forks. With forks, too, be careful - do not make punctures in peppers, the fewer cracks in peppers, the more juice they will retain in themselves, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - she herself was repeatedly burned.
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. The larger the area of ​​​​pepper will be fried, the easier it will be removed from a thin film.


Transfer the fried peppers to 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 flavored with pepper and with a little bit of spice it will turn into a wonderful sauce.


Squeeze garlic into juice and season with 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. It's all about taste - try it.


Put all the peeled peppers in a bowl with the sauce - they are also salted.


If you did everything right, there will be quite a lot of sauce and it will cover almost the entire pepper.


Roasted bell peppers can be eaten right away, but it’s better if they stand for a while and soak in the sauce. These peppers keep well in the refrigerator and are delicious when cold. They eat it, taking it by the tail with their hands and dipping it in the sauce.


Enjoy your meal!

This wonderful recipe for making bell peppers was shared with me by my mother. This dish was enjoyed by my entire family. Now, every year during the vegetable season, I cook fried bell peppers with garlic and herbs. Try it too.

To prepare bell peppers fried with garlic and herbs, you will need:

bell pepper - 7 pcs.;

garlic - 3 cloves;

vegetable oil - for frying + 1 tsp. in pepper sauce

dill - 2-3 sprigs.

Wash bell pepper under cold water, dry well.

Pour vegetable oil into the pan so that the entire bottom is covered. Heat it up and add pepper. Cover with a lid immediately to prevent splashes from spreading all over the kitchen.

Peel the bell pepper from the skin of the film covering it from above).

The juice that will stand out when cutting fried peppers must be saved. Drain the juice into a bowl, add salt, ground black pepper, 1 teaspoon of vegetable oil, lemon juice, garlic squeezed through a press and finely chopped dill, mix the resulting sauce well.

Pour the peppers with the resulting sauce and refrigerate for at least an hour. During this time, the bell pepper will soak in the sauce and become even tastier.

This method of cooking bell pepper was brought a long time ago by my mother from Moldova - that was the name of Moldova, which was part of the USSR, then. The whole family loved it so much that not a single summer was complete without this dish. Having tried fried bell pepper, I stopped being surprised by my mother's story that in Chisinau, during the pepper season, it is fried everywhere and literally in bags. The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly all over the kitchen when roasting peppers in vegetable oil and burn your hands. Despite this, I strongly advise you to try this delicious pepper, and I will tell you how to fry it without problems.

You will need:

• green bell pepper
• vegetable oil for frying
• garlic

Step by step photo recipe:

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

Pour vegetable oil into the pan so that it covers the entire bottom, heat it up and put the pepper. Cover immediately. For the greatest safety, make sure the lid is the same diameter as the pan and fits snugly. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it strives to jump out into any even the smallest crack.

Fry the peppers for about 2-3 minutes on each side. Before turning the pepper 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 let the water from it get into the pan, set it aside and turn all the peppers to the other side with two forks. With forks, too, be careful - do not make punctures in peppers, the fewer cracks in peppers, the more juice they will retain in themselves, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - she herself was repeatedly burned.
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. The larger the area of ​​​​pepper will be fried, the easier it will be removed from a thin film.

Transfer the fried peppers to 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 flavored with pepper and with a little bit of spice it will turn into a wonderful sauce.

Squeeze garlic into juice and season with 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. It's all about taste - try it.

Put all the peeled peppers in a bowl with the sauce - they are also salted.

If you did everything right, there will be quite a lot of sauce and it will cover almost the entire pepper.

Frying bell peppers is a whole ritual: they must first take a bath, then dry themselves with a towel, and only then can their majesties peppers be placed in a pan. In no case do not put wet vegetables on the fry - hot oil will shoot in all directions.

Since we have a mixed population in the region, the gravy is called "manzhe" in the Bulgarian manner, although there are no eggplants in it. But it turns out so tasty that it is eaten faster than peppers. I especially like to roll up the cuff for the winter, but that's a completely different story.

So, let's prepare all the necessary ingredients and start cooking! I have vegetable oil with herbs - this way the dish turns out more aromatic.

We will wash the handsome peppers in water, washing off the pollution. We do not cut anything or pierce the vegetables so that the juice does not flow out of them during frying.

Then wipe each pepper dry with a towel.

Put them in the pan, preferably tails down. Pour vegetable oil and only then place the pan on the stove.

Cover with a lid, set the heat to medium and fry the peppers for about 3-4 minutes on one side. We will not open the lid right away, but move the pan to the switched off burner and let its contents cool for 1-2 minutes so that the oil stops splashing.

Turn the peppers over to the other side, being careful not to pierce them. Cover the pan with a lid and put it back on the gas. Fry for another 3-4 minutes. Let cool again and flip one or two more times, depending on the size of the vegetables.

While the peppers are roasting, pour boiling water over the tomatoes for 5 minutes, and then cool them sharply in ice water and remove the peel from them.

Peel the onions, wash and cut into cubes. Fry in a saucepan, heating vegetable oil, until soft.

Cut peeled tomatoes into a saucepan, add salt and sugar. Add black pepper and garlic as desired. Simmer over medium heat for about 10-15 minutes.

Arrange the fried peppers on a plate.

Fill them with cooked manzhey, laying out its thick in the center. Serve hot on the table.

Insanely delicious, this dish is combined with ordinary bread: white or black - they soak manju.

Popular all over the world. An alternative to them can only be them in a baked form. Even if you are passionate about meat dishes, vegetables will be their best "companion" - and not necessarily in a salad state. People who have never fried or baked vegetables in their lives have deprived themselves of a very tasty part of existence. They need to make up for what they've missed! And you can start with the recipe "fried peppers with garlic." Its implementation will not take much time and will not require significant investments - vegetables in summer and autumn are quite cheap. And how much fun!

Great appetizer

Bulgarian pepper is bought - for example, a kilogram. For beauty, you can pick up colorful vegetables from the seller - green, yellow, red. Naturally, they are cleaned, but not cut into pieces. That is, a circular incision is made around the tail, the “insides” are pulled out by the tail, and what remains is cleaned with a sharp knife. After that, the peppers are washed and put in a colander with the holes down so that all the water is glassed - otherwise, when frying, the splashes will scatter strongly and can burn. While the peppers are drying, the head of garlic is peeled and the cloves are squeezed through a crusher. A bunch of greens (parsley or dill, or onion-feather, or assorted) is finely chopped. A little sunflower oil is poured into a hot pan; when it is hot, peppers are placed, and the container is covered (loosely) with a lid. Fried vegetables are laid out on a dish, salted, peppered and sprinkled with crushed garlic and herbs. You can eat fried peppers with garlic both cold and hot.

Marinated fried peppers

This is a longer recipe. Fried peppers with garlic, prepared according to his recommendations, should be infused overnight. But it turns out spicy and elastic. First, the peppers are fried; they can be put more densely on the pan - they are fried. At the same time, parsley and garlic are finely chopped. The latter can also be passed through a crush, but it will be juicier with chopped ones. Five cloves are enough for nine peppers; and greens can be taken as much as you like, but no less than a good bunch. Peppers are put in a jar, sprinkling with parsley and garlic. Salt and sugar are poured into a frying pan with pepper juice - a large spoonful, only salt with a slide, and sugar without. Half a stack of water is added; as it boils, it is poured into a jar and supplemented with half a stack of vinegar (9%). When it cools down - in the refrigerator for eight hours. It is better to peel such fried peppers with garlic before eating. Delicious and spicy! It looks like a winter harvest, but is eaten long before the onset of cold weather.

Canned Roasted Peppers

For him, seasonings are first prepared. A clove of garlic and a quarter of a medium-sized one are finely chopped and placed in a liter sterilized jar. 3-4 large peppers are pierced in several places with a fork, fried in vegetable oil and added there (along with oil). Water is boiled in a saucepan (less than a liter), a teaspoon of salt is poured into it, two - sugar and a spoonful of vinegar is poured. This marinade is poured over the future canned fried peppers with garlic, the jar is corked, turned upside down and left until it cools. A winter snack will be waiting for you in the pantry for as long as you need - it does not deteriorate for years.

Roasted Pepper Salad

Traditionally salads are made with fresh (or salted or pickled) vegetables. However, with garlic in the form of a salad is also very good. Unlike other recipes, for this, peeled and washed pods are cut into strips and only then fried. For greater beauty, it is better to take peppers of different colors and fry them separately to preserve the color. Garlic (3 cloves per pound of pepper) is finely chopped, and then rubbed with salt. The mass is mixed with chopped parsley, and fried peppers are seasoned with it. A very nice addition to the main dishes!

Whole fried pepper

Also winter preparation, which at the same time may not roll up for a long time, but “live” a little under nylon covers and serve as a snack right now. Peppers are thoroughly washed and fried under the lid. Ready ones are immediately laid out in sterile jars and sprinkled with a large amount of grated and fried carrots and crushed garlic. When the jar is full, 3 large spoons of sugar and a small spoonful of salt are poured into it, plus half a stack of vinegar. It is noteworthy that such fried peppers with garlic do not need a marinade. It is also not necessary to sterilize the jars - and so it is stored for a long time. If you are not going to store jars in the basement or pantry, if you want to eat quickly - do not roll up, just cover and refrigerate. And you can do it in half: “for now” and “for later”. Before the cold weather, you will simply enjoy a snack, and after their onset, you will also rejoice at your foresight.

To cook peppers fried whole in a pan, you will need:

bell pepper - 7 pcs.;

vegetable oil for frying;

onions - 1-2 pcs.;

large tomato - 2 pcs.;

salt, sugar - to taste.

Wash bell peppers under cold running water, pat dry with paper towels. Heat a frying pan with vegetable oil and put the peppers whole. The oil should completely cover the bottom of the pan. Cover the pan with a lid and fry the peppers for 3-4 minutes on each side over medium heat.

When frying, juice is released from the pepper and, getting into the oil, splashes very much, so you need to open the lid very carefully when you turn the peppers over to the other side. Put the fried peppers on a plate or in a suitable dish. I did not remove the skin from the pepper, but, if desired, you can remove it. In order to make it easier to remove the skin, the fried peppers should be placed in a container, covered with a lid, allowed to cool slightly, then peeled from the film covering them from above. Peppers fried whole in a pan are especially delicious served with tomatoes stewed with onions.

Peel the onion and cut into cubes. Fry the onion in vegetable oil for 3-4 minutes, stirring occasionally.

Remove skin from tomatoes. In order to make it easier to remove the skin, on each tomato you need to make cross-shaped cuts and dip them in hot water for 1 minute, then immediately transfer to cold water and remove the skin from them. Cut the peeled tomatoes into cubes and send to the fried onions. Add salt and sugar to taste, simmer over low heat for about 10 minutes, stirring occasionally.

Tomatoes stewed with onions, put on fried peppers and smooth.

Peppers fried whole in a pan and served with tomatoes and onions are an insanely delicious dish. Can be served hot or chilled. I like the second option better. Very tasty with homemade white bread.

Enjoy your meal!

While it’s warm outside and there are a lot of vegetables for sale, why not treat yourself and your family to an excellent snack - fried bell peppers. This is a very tasty and quick dish that can be prepared in minutes and a quick bite to eat.
At the same time, roasted peppers are low in calories and rich in various types of vitamins and minerals. They say that there is about the same amount of vitamin C in bell pepper as in lemon.

This recipe produces a very tasty and juicy pepper. And due to the fact that we leave the stalk with seeds intact, then all the juice remains inside. And when you bite into a pepper, its juice flows like that.

Roasted peppers are a dish on their own, but they can easily be served with other vegetables as an appetizer, a lean second course, or a side dish for meat.

Ingredients:

• 1 kg. bell pepper;
• 1 tbsp vegetable oil for frying;
• salt.

Roasted bell pepper recipe

A fragrant appetizer of roasted peppers will bring a touch of summer warmth to the winter table. Vegetables for frying should be taken without visible damage, with juicy and ripe pulp. Sweet bell pepper can be fried without breaking the integrity of the pod and leaving a small stalk, as well as halves or large straws. Recipes for vegetable preparations with the addition of garlic are quite simple and do not require additional sterilization.

Peppers fried for the winter with garlic

A roasted pepper blank has an alluring aroma that will remind you of warm summer evenings in winter.

1. 1. Ten small bell peppers with seeds and a small stalk are washed and dried on a towel. It is better to take pods of different colors, then the dish will look especially appetizing.
2. 2. The frying pan is heated over high heat, after which sunflower oil is poured into it. Dry pepper pods are carefully laid out on the bottom of the pan and fried over moderate heat on all sides until golden brown.
3. 3. While the vegetables are fried, mix 2 tbsp in a separate container. l. 9% vinegar, 0.5 tsp. non-iodized salt, 1 tbsp. l. granulated sugar and 2 finely chopped garlic cloves.
4. 4. Hot peppers are laid out in a pre-sterilized jar with a volume of 0.5–0.7 l. For this purpose, it is better to use a fork, piercing each pod, so all vegetables can easily fit into a glass container.
5. 5. Garlic marinade is poured on top of the laid peppers. The jar is corked with a boiled tin lid, shaken and wrapped in a terry towel, and then left upside down until it cools completely.

Peppers can be baked in the oven by laying them on a baking sheet covered with foil. At the same time, the vegetables are poured with oil and turned over during the baking process so that they are baked on all sides.

Spicy pepper appetizer

An attractive appetizer of multi-colored pepper slices will be useful for the festive table.

1. 1. Nine large bell peppers are washed from dirt and dust, dried on a towel and cut lengthwise into 6 parts.
2. 2. Odorless sunflower oil is poured into a heated stewpan. Spread the pepper in boiling oil and fry on all sides until golden brown.
3. 3. In a separate bowl, mix 2.5 tbsp. l. 9% vinegar, 1 tbsp. l. sugar, half a teaspoon of non-iodized salt and 2 finely minced garlic cloves.
4. 4. The bottom of a half-liter sterilized jar is filled with hot pepper, which is poured over with part of the garlic filling. The alternation of pepper and filling is carried out until the jar is completely filled.
5. 5. The glass container filled to the top is rolled up and wrapped in a terry towel, it is left upside down until the workpiece has completely cooled.

If the pepper is packed tightly enough, then there will be free space in the jar. In this case, the jar needs to be temporarily covered with a boiled tin lid while a new portion of the vegetable is fried.

Recipe for fragrant pepper without sterilization

The seductive smell of fragrant pepper will attract all household members to the table.

1. 1. For two half-liter jars you will need 16-18 pcs. medium sized bell pepper. The vegetables are washed and placed on a towel to dry.
2. 2. Odorless sunflower oil is poured into a hot frying pan or stewpan.
3. 3. Spread unpeeled peppers in oil and fry until softened over medium heat, covering the pan with a lid. Periodically, the vegetables are turned over so that a uniform golden crust forms on all sides.
4. 4. In two sterile jars, lay out 3 tbsp. l. sugar, 1 tsp with a slide of non-iodized salt with a slide and 2 tbsp. l. apple cider vinegar. For spiciness, you can add a clean dry slice of chili pepper to each jar.
5. 5. Three garlic cloves are peeled and cut across into thin slices.
6. 6. Hot peppers are pierced with a fork and tightly packed in jars, sprinkled with garlic slices.
7. 7. The free space of the cans is poured to the top with boiling water and 1 tbsp is added. l. apple cider vinegar.
8. 8. Roll up the workpiece tightly and leave it upside down under a towel until it cools completely.