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How to bake whole peppers in the oven. How to bake bell peppers in the oven. How to form a dish of peppers

Like many roasted vegetables, oven-roasted peppers are just as good as a side dish, on their own, or even as an addition to some neutral-tasting side dish like boiled rice. It looks, in my opinion, simply luxurious, the taste is also very bright. The main thing is not to spare olive oil and seasonings.

I cooked this pepper in the oven in December for a vegetarian Lenten menu, and still the smell in the kitchen was such that I really wanted summer and a grill. This is perhaps the only risk in the preparation of this dish, which should be warned ... Everything else is as easy as shelling pears!

Cut the peppers lengthwise (from the sharp tip to the side with a green tail), break out the green tails, white membranes and seeds.

We put the oven on heating to the highest temperature. I have 300 s.

Pour the olive oil into an ovenproof dish. Generously.

Rub peppers thoroughly on both sides with olive oil.

We spread the peppers with the inner surface up, rub with salt, add Mediterranean herbs. Do not add garlic and fresh parsley at this stage. The garlic will burn out and become tasteless, the parsley will dry out.

Roast the peppers in the oven on the top rack, under the grill if possible, with convection, for about 15 minutes. Along the way, the lower ones need to be pulled up, and the upper ones should be sent down. The peppers are ready when they are soft and the top rim is slightly blackened. Not to coal, but so beautiful.

While the peppers are baking in the oven, cut the garlic into thin slices.

We chop the parsley.

Sprinkle freshly baked peppers with garlic and parsley, after removing sprigs of Mediterranean herbs.

Roasted peppers are good both hot and cold. And the butter at the bottom of the mold is especially delicious!

It is rich in vitamins and minerals. Eating just 100 g of a "false" berry can satisfy the daily need for vitamin C. Bulgarian pepper contains a lot of vitamin E. With regular use of this vegetable, you can significantly improve the condition of the skin, as well as nails and hair. Substances contained in pepper contribute to blood thinning, strengthening immunity, relieving fatigue, getting rid of insomnia.

Bulgarian pepper is eaten fresh, baked in the oven and over an open fire, fried, pickled. With proper heat treatment, most of the useful substances. In our article, we present recipes with a photo of baked peppers in the oven. Everyone can find for themselves suitable option and prepare a delicious vegetable for salad or for the winter.

Roasted peppers with garlic

This is a delicious and easy summer dish that every housewife can cook. The calorie content of baked peppers in the oven is only 36 kcal, so it will definitely appeal to all people who are on a diet.

Step by step the dish is prepared in the following order:

  1. Several clean and dry bell peppers (7 pcs.) Are laid out on a baking sheet lightly greased with vegetable oil and sent to an oven preheated to 180 ° C for half an hour. For even baking, it is recommended to periodically turn them over from one side to the other.
  2. At this time, garlic dressing is being prepared. To do this, water and vinegar 9% (1 tablespoon each), chopped garlic (3 cloves) and salt (¼ teaspoon) are mixed in a small bowl. Vegetable oil is added (3 teaspoons).
  3. Ready peppers are laid out on a dish in a deep plate and poured with a pre-prepared dressing. On top of the dish is decorated with finely chopped greens.

Roasted peppers in fragrant oil

The next dish is a full-fledged salad of baked vegetables with a delicious dressing. To make peppers more convenient to eat, after cooling, they are peeled from both the upper skin and the stalk with seeds. The dish looks, maybe not as impressive as in the previous recipe, but it is eaten instantly.

Baked bell pepper in the oven is prepared in the following sequence:

  1. The baking sheet is covered with baking paper, clean and dry peppers (4 large) are laid out on top and sent to the oven.
  2. After 20 minutes, baked vegetables must be transferred to a saucepan and covered with a lid. This will make it easier to remove the top skin.
  3. Meanwhile, the aromatic dressing is being prepared. To do this, olive oil (3 tablespoons), Italian herbs (1 teaspoon), 2 heads of chopped garlic, salt to taste and a teaspoon of vinegar (balsamic, apple or table) are mixed in a small bowl.
  4. Peppers are peeled from the upper skin and stalk with seeds, after which they are folded into a deep bowl. Each layer is recommended to be watered with fragrant oil with spices.
  5. The finished dish is sent to the refrigerator for 3 hours.

Bulgarian pepper with tomatoes

Such a dish will be an excellent treat and a spectacular decoration of the festive table. To cook roasted peppers in the oven according to this recipe, you should:

  1. Well-washed and dried peppers (10-12 pieces) are smeared with vegetable oil, laid out on a baking sheet and sent to an oven preheated to 190 ° C for half an hour.
  2. The baked pepper is transferred to a deep bowl until it cools, after which the thin upper skin is easily removed from it.
  3. Peeled peppers are beautifully laid out on a dish in a circle. You can sprinkle a little salt on top to taste.
  4. Meanwhile prepare the tomato sauce. To do this, finely chopped onions are sautéed in vegetable oil, then tomato puree is transferred to it (from 5-6 tomatoes chopped in a blender). The gravy is stewed in a pan until a thick mass is obtained. At the end of cooking, chopped garlic, a little salt and pepper to taste are added to the tomato dressing.
  5. Gravy from tomatoes is laid out on top of the pepper, after which the finished dish can be served at the table.

Peppers marinated with garlic and herbs for the winter

A delicious preparation in a fragrant marinade can be prepared according to the following recipe. To do this, 1 kg of bell pepper is baked on a baking sheet covered with parchment. Vegetable oil additionally can not be lubricated. Peppers baked in the oven are cooked for 40 minutes. After that, the vegetables are put in a saucepan and covered with a lid for 20 minutes.

The skin is removed from the cooled roasted pepper. This should be done over a plate, because during the cleansing process juice is released, which will then be needed for the marinade. The stalks with seeds are placed in a separate bowl.

To prepare the marinade with pepper juice, vegetable oil and apple cider vinegar (3 tablespoons each), salt (1 teaspoon), herbs and garlic (3 cloves) chopped into plates are mixed. At the bottom of each jar, a few peas of allspice are laid out, then a layer of baked vegetables and a marinade. The top of the jar is closed with a lid. If the pepper is planned to be stored all winter, the jars will have to be sterilized for 30 minutes in a water bath.

Baked peppers in the oven with eggplant

Canned vegetables according to this recipe can be served in winter as a separate dish or added to salads. In total, you will need 3 kg of eggplant, 1 kg of tomatoes and 2 peppers. From these ingredients, 2 liter jars of vegetables are obtained.

First of all, you need to bake eggplant and peppers. Blue ones should first be pricked with a fork. Pepper baked in the oven will be ready in half an hour, after which it is transferred with eggplants to a saucepan under the lid, and after another 15 minutes the top skin is removed. Thin skins are also removed from fresh tomatoes by dousing them with boiling water before this.

A few peppercorns are placed at the bottom of the jar, then vegetables are laid out in layers, salt (1 teaspoon), 2 tablespoons are added vegetable oil and a tablespoon of vinegar. After that, the jars should be sterilized for about 20 minutes, preserved with lids and turned over.

Sweet roasted peppers in honey marinade

Harvesting for the winter with a piquant sweetish-spicy taste will appeal to many housewives.

Baked peppers in the oven for the winter with honey and spices are prepared in the following sequence:

  1. Peppers (5 kg) bake in the oven, then cool to remove the skin, retaining all the juice, remove the stalk and seeds.
  2. For the marinade, boil the collected juice (500 ml), salt (7 tablespoons), 150 ml of vegetable oil, honey (3 tablespoons), cloves, coriander and allspice (½ teaspoon each) in a saucepan. At the very end, pour 100 ml of vinegar into the marinade.
  3. Spread in jars in layers: pepper, sliced ​​\u200b\u200bgarlic and dried basil. Top with marinade. Liter cans sterilize with pepper for 25 minutes.

Baked peppers in the oven: a recipe without sterilization

Next recipe winter harvest practically no different from previous recipes. Pepper (1 kg) is baked, then cooled and peeled from a thin skin. The preserved juice is combined with 50 ml of vegetable oil, balsamic vinegar (1 tablespoon), garlic (2 cloves), parsley, salt and a mixture of peppers (½ teaspoon each).

In the oven pepper bake at a temperature of 200 degrees.
In air grill roast the peppers average speed blowing air grill and a temperature of 220 degrees for 15 minutes.
In a slow cooker bake the pepper on the "Baking" mode.
in the microwave bake peppers at a power of 800 watts.

baked pepper

Products
Bulgarian pepper - 6 pieces
Garlic - 4 cloves
Tomatoes - 3 pieces
Olives - 20 pieces
Thyme - 1 teaspoon
Parsley - a few sprigs
Olive oil - 2 tablespoons
Salt and pepper - to taste

Food preparation
1. Wash the pepper and wipe it with a towel, cut each pepper in half lengthwise, remove the seeds and partitions.
2. Wash the tomatoes and remove the stalks.
3. Pour boiling water over the tomatoes, peel and thinly slice.
4. Peel and finely chop the garlic.
5. Drain the liquid from the olives and cut into slices.
7. Wash the greens, dry and finely chop.
8. Put greens, garlic, olives, tomatoes in layers in the pepper halves.
9. Salt and pepper, if desired, cover each pepper with foil.

How to bake in the oven
1. Grease a baking sheet with olive oil.
2. Place the peppers skin side down in a baking dish, season with salt and drizzle with oil.
3. Put a baking sheet with bell pepper in an oven preheated to 180 degrees, bake for 30 minutes.
4. When serving baked bell pepper, pour over the resulting juice.

How to bake in a slow cooker
1. Pepper put in a multicooker container, close.
2. Bake for 35 minutes on the "Baking" mode.

How to bake in the microwave
1. Place the peppers in a microwave safe dish.
2. Bake for 5 minutes at a power of 800 watts, then without opening the microwave door, hold the pepper for another 3 minutes.

Fun facts about peppers in the oven

Fillings for peppers

for 6 medium sized peppers

Cheese filling- bake for 25 minutes at a temperature of 180 degrees.
Brynza or "Fetaksa" - 200 grams, village cheese - 200 grams, a few sprigs of rosemary, salt and pepper - to taste.

curd filling- Bake for 30 minutes at 180 degrees.
Cottage cheese - 300 grams, hard cheese - 150 grams, garlic - 3 cloves, sour cream - 3 tablespoons, chicken egg - 3 pieces, parsley - 1 bunch, salt and pepper - to taste.

Calorie bell pepper- 27 kcal / 100 grams.

Shelf life of roasted bell peppers- 3 days in the refrigerator.

The benefits of bell pepper due to the content of vitamin C (immune processes in the body), vitamin P (circulatory system), vitamins of group B (metabolism).

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 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 turn out with piquant taste, mixture hot peppers add some spice. As a dressing for the finished dish, you can use a mixture of olive oil and wine vinegar.

TIME: 60 min.

Easy

Servings: 4

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.

Cooking

We carefully prepare the ingredients we need for the process. Peppers, and we had a yellow fleshy variety at hand, wash it 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.

Summer, oh summer!
Summer red be with me!

This is me singing a song about the outgoing summer. Did you have it back in August? And we still continue in September)

And this is not an Indian summer, but a real summer, with heat, a beach and delicious summer vegetables.

So today I'm here with a recipe. tasty snack- Bulgarian pepper baked in the oven, with oil and vinegar.

By the way, I had a chance to somehow visit Bulgaria and I will return there with pleasure. If they call))

In general, I love Europe and Bulgaria in this case is no exception. Very quiet and green capital, friendly people and insanely delicious food!

I really liked, for example, the Snezhanka appetizer. This is such a Bulgarian variation of the Greek tzatziki (Olya, hello;))

And red peppers are everywhere there, yes, in Bulgarian they are called “pigs”.

In general, as a philologist, it was surprising to me that, although the Russian and Bulgarian languages ​​\u200b\u200bare very similar in alphabetical order, including, it is easier for Bulgarians to understand Russian than Bulgarian for us, for some reason)

Therefore, for the Russian ear, many words seem very funny.

I think, after such a preface, you also wanted to visit this beautiful country.

Well, while you're getting ready, give this easy and delicious appetizer a try.

oven roasted pepper recipe

Ingredients

  • 1 kg. red bell pepper
  • 1-2 tbsp. l. cold pressed olive oil
  • 1-2 tbsp. l. vinegar
  • 3-4 garlic cloves
  • ½ tsp salt

How to bake bell pepper


For a beautiful serving, pepper can be sprinkled with finely chopped herbs.