There are a lot of ways to make fried peppers. Several of the variations of dishes from one of the most popular summer vegetables we will discuss in this material.
Pepper fried in oil with garlic
How would we not like bell pepper, he is rarely given a key role in the dish. Peppers can be added to pasta dishes or stuffed, but by themselves they do not too often become a key ingredient. To correct the situation, the peperonate is called - the Italian vegetable garnish of sweetened peppers is just what we need.
Ingredients:
- olive oil - 175 ml;
- garlic - 6 teeth;
- sweet onion - 210 g;
- sweet pepper - 2,1 kg;
- - 210 g;
- sprigs of basil, oregano - 2 pcs .;
- vinegar - 15 ml.
Preparation
Fry the plates of garlic in the preheated olive oil, and when they let the fragrance, add half-rings of sweet onion and soak it for another couple of minutes. Now mix the contents of the dishes with chopped peppers, reduce heat and simmer the vegetables in oil for 20 minutes. Mix the vegetable base with tomatoes and fragrant greens, bring the sauce to a boil and simmer the vegetables for about an hour. Season the peppers with salt and pour in the vinegar.
Roasted peppers with garlic and tomatoes can be served as immediately after cooking, still hot, and chilled, as a snack.
Roasted pepper in Moldovan
The Moldovan pepper making technology is very different from the usual one. In its framework, peppers are not cooked with the rest of the ingredients, but fried separately and served with tomato sauce.
Ingredients:
- sweet pepper - 1,1 kg;
- tomatoes - 560 g;
- carrots - 115 g;
- vegetable oil - 240 ml;
- onion - 260 g.
Preparation
Grind the onions with carrots, and divide the tomatoes into cubes of medium size. Peppers leave whole and only slightly prick at the tail.
Spare the onion along with the carrots, add the tomatoes and grate all together until the sauce becomes homogeneous. Season it and take up the peppers.
In a frying pan, heat a little oil and put sweet peppers into it. Fry each of the peppers as a whole until the skin on them becomes golden. Slightly cool fruits and gently clean, trying to maintain integrity.
In the center of the dish, place the onion roast in tomato, and spread the whole roasted peppers on the sides.
The recipe for roast pepper for the winter
Ingredients:
- sweet pepper - 1,1 kg;
- a handful of dill greens;
- garlic;
- salt, sugar;
- vinegar.
Preparation
Sweet peppers are browned on all sides, covering the dishes with a lid during frying, so that the walls of the peppers soften.
Finely chop the garlic. Lay a layer of peppers in a jar, sprinkle with chopped dill and garlic, repeat the layers. At the very end, sprinkle a teaspoon of salt and sugar, pour the same amount of vinegar (per bottle 500 ml). Pour all the boiling water to the top of the can and roll.
Roasted pepper is very good as a piquant fragrant snack to meat dishes. Also, it is perfectly preserved in canned form, soaked in the aromas of the spices added to the marinade. Preparation of a delicious fried pepper is not difficult and does not take much time.
General principles of cooking roasted peppers
There are many recipes for delicious roast pepper, but the basic principles of cooking are unchanged.
It is best to choose fleshy varieties.
And when serving, and in the banks fried pepper for the winter looks more beautiful if colored pods are used.
Experienced housewives say that pepper must be fried completely, without cleaning the seeds and removing the tails, in this case it turns out more tasty and fragrant.
The frying in the frying pan takes longer and is produced with a lot of oil. It's faster and more useful to bake the peppers in the oven until half cooked, and then fry in a pan, if required by the recipe.
Pepper perfectly absorbs the aroma and taste of the marinade. Ideal additions to fried peppers are garlic, vinegar and honey.
Roasted pepper for the winter
Juicy snack will appeal to the lovers of dishes with a rich bright flavor.
Ingredients
Peppers sweet fleshy - 1.8 kg
Salt - 1 full teaspoon
Corn oil without fragrances - 50 ml
Garlic - 3 slices
Vinegar 9% - 30 ml
Cooking method
Peppers to sort out, if necessary cut out the impaired places, rinse thoroughly with running water. Allow to dry completely, so that during the frying process there are no hot greasy splashes. Lightly grease each pepper with vegetable oil and put them on a heated frying pan, cover with a lid. As roasting, peppers must be turned over.
After roasting, pepper should be put in a deep bowl. The product will give off a lot of juice, so the dishes should be large.
When the pepper lightly cools, it must be cleaned from the stem, seeds and peel, the stem and seeds.
Peeled roasted pepper is laid out in a clean, dry jar, the bottom should be put cleaned chives of garlic. Add salt, vinegar and butter to the jar. Sterilize the jar in boiling water and roll it up.
Roasted pepper for the winter (dietary)
Thanks to the special preparation, roasted peppers cooked according to this recipe will take a worthy place even in the menu of those who prefer healthy food and watch the figure. The minimum amount of oil is used.
Ingredients
Red and green bell peppers - 1 kg
Corn oil - 20 ml
Vinegar 9% - 30 ml
Cooking method
Pepper should be washed and put on a towel so that the pods are dried. Then put the fruit on a dry baking tray in such a way that they fit tightly to each other and there was no space left.
Lubricate each pepper top with vegetable oil and send to the oven, pre-heated to 180 degrees for 15 minutes. They should not be heavily roasted.
Take the peppers from the oven, put them in a large saucepan, cover with a lid and set aside for 10 minutes, so they let the juice. Then transfer to a flat plate, peel and remove the seeds of the peduncle.
Peeled pods in a frying pan with a teaspoon of vegetable oil for 30 seconds on each side.
From the frying pan, the prepared pepper is immediately transferred to a clean, sterilized jar. When it is full, add the vinegar and the juice left in the saucepan and tighten the jar. Then wrap it with a blanket and wait for the complete cooling.
Roasted pepper for the winter (in marinade)
The original snack in garlic and sweet marinade looks spectacularly festive table and perfectly complements the taste of meat dishes and vegetable garnishes.
Ingredients
Small multicolored pods of sweet pepper - 10 pcs.
Garlic - 8-10 slices
Sugar - 1 tbsp. a spoon
Refined oil - 40 ml
Salt - 0.5 teaspoon
Vinegar 9% - 4 tbsp. spoons
Cooking method
Wash and dry the pepper on the kitchen towel. Put a frying pan on the fire with a thick bottom. Pour in the oil and put the pods. Fry them over a small heat, turning them over so that the pepper is completely fried and evenly ruddy.
To prepare the marinade, you need to combine the vinegar, crushed garlic, sugar and salt and mix the mixture thoroughly. In a separate container boil water.
When the pepper is ready, it should be transferred to a pre-sterilized half-liter jar. Take it from the frying pan with a fork, piercing in several places. It is important to tamp the pods well to put the maximum amount in the jar.
When the jar is completely full, pour the roasted pepper marinade. Fill with a sterilized lid. Turn over and shake the jar. Set aside until completely cooled and put in a dark place. Fried pepper for the winter on this recipe is perfectly preserved without boiling marinade and sterilization.
Roasted pepper for the winter (no marinade)
This dish will perfectly complement the winter supper. The recipe is simple and requires a minimum amount of time. Do not need to cook the marinade and sterilize the finished product.
Ingredients
Yellow bulgarian pepper - 900 g
Sweet red pepper - 600 g
Dill - 1 large bundle
Salt of coarse grinding - 3 ts.lozhki
Vinegar 9% - 4 ts.lozhki
Garlic - 3 heads
Spring water - approx. 200 ml
Sugar - 6 ts.lozhki
Vegetable oil without a smell - 6 tbsp. spoons
Cooking method
Before starting the conservation, banks should be prepared and sterilized.
Pepper should be washed and wiped with a towel each pod, tails should not be cut. On the baking sheet pour the vegetable oil and place in it peppers. Put the pan in the oven, heated to 200 degrees. After 20 minutes, turn the pods back and return to the oven for another 15 minutes.
Wash and dry dry on a towel dill, then the greens need to be finely chopped. Peel and chop the garlic. Boil water, it is best to use a pure spring.
Ready peppers should be transferred to the jar with layers, pouring each dill and garlic. When the pot is filled to the top add salt, vinegar and sugar. Pour boiling water and immediately roll with a sterile lid. Turn over, cover with a blanket and allow to cool completely.
Roasted pepper for the winter (caramel)
An amazing recipe for roasted caramelized pepper, tinned with aromatic herbs. This appetizer will perfectly complement the juicy steak and fragrant roast.
Ingredients
Bulgarian pepper - 800 g
Apple vinegar - 160ml
Brown sugar - 300 g
Rosemary dry - 1 tsp lodka,
Salt - 1/3 tbsp. spoons
Flavored sweetened pepper - 1.5 tsp.
Bay leaf - 2-3 pieces,
Cooking method
Pepper is washed, take out the seeds and remove the tail. Cut lengthwise into strips of 1-1.5 cm and lay in a hot frying pan. Fast fry on maximum heat, stirring constantly. Then reduce the heat, add sugar, vinegar, salt and spices. Boil the marinade and boil the mixture for 30 minutes before caramelizing the pepper, stirring occasionally. When the pepper is ready, transfer it to a sterilized jar, tighten it, cool it completely and put it away in a cool place.
Fried pepper with garlic
This dish is great and as a side dish to poultry and meat, and as an appetizer. Also, fried peppers can become an original addition of vegetable salads.
Ingredients
Ratunda - 1.5 kg
Vinegar 6% - 3 tbsp. spoons
Coarse salt - 1.5 tsp.
Corn oil - 120 ml.
Dry rosemary - 4 sprigs
Shredded garlic - 3 tsp.
Dried thyme - 0.5 tsp.
Cooking method
Wash the pepper, remove the stem and seeds, cut each pod along the quarters. Put pepper on a baking sheet with butter, sprinkle with rosemary and thyme, add salt, add peeled whole chives and sprinkle with oil.
Place the pan in the oven heated up to 180 degrees for 55-60 minutes. Heat the hot roasted pepper into a spacious container, pour vinegar and the remaining oil and mix.
Pepper, fried with this recipe, can be served immediately or can be preserved for the winter. In this case, it should be spread over pre-sterilized jars, pour oil and spin. Approximately, 1.5 kg of pepper is placed in a half-liter jar.
Fried pepper with garlic (slices)
Roasted slices with garlic peppers is the perfect complement to sandwiches and vegetable salads.
Ingredients
Yellow sweet pepper - 2 pcs.
Vinegar "Balsamic" - 1 tbsp. a spoon
Garlic - 5 large teeth
Hot red chili pepper - 2 pcs.
Olive oil of the first extraction - 80 ml
Cooking method
The perch should be washed, removed the stems and seeds, cut along halfway. Then cut half the peppers into large pieces, about 3 cm wide. Peel the garlic with large slices.
Chop the cast-iron frying pan, add butter and fry the peppers and garlic on moderately high heat. The pepper is fried very quickly and it is necessary to constantly mix the mixture.
Once the paprika slices are soft they should be removed from the fire, sprinkled with salt and pour with lemon juice or balsamic vinegar.
Fried pepper with garlic (grilled)
This useful non-nutritious side dish will be especially liked by grilled vegetable lovers.
Ingredients
Pepper sweet Bulgarian - 5 pcs
Garlic - 3 teeth
Basil leaves - a small handful
Refined oil - 3 tbsp. spoons
Pepper fragrant freshly ground - 0.5 tsp.
Oregano dried - 0.5 tsp.
Cooking method
Preheat the oven to 210 degrees. Wash the peppers, cut in half and take out the seeds.
Sprinkle halves of peppers with butter and grate garlic. Strike with salt, ground pepper and oregano.
Bake peppers until soft, before serving sprinkle with basil leaves.
Fried pepper with garlic and beef
This dish will become a delicious snack for strong drinks, also perfectly combined with hearty porridges and tender mashed potatoes.
Ingredients
Green peppers - 400 g
Beef tenderloin - 250 g
Cheese - 70 g
Egg of chicken - 3 pieces
Soy sauce - 1.5 tsp.
Flour - 50 g
Garlic - 4-5 teeth
Ground sesame - 3 g
Salt grind - 1 teaspoon
Corn oil - 20 ml
Cooking method
In the event that peppers with coarse, thick skin have fallen, they must be dipped for 10 seconds in boiling slightly saline water and cool slightly before cooking. If the peel is thin, it is enough to hold them in salted water at room temperature for 10 minutes.
Wash the pepper pods. Remove the tail and gently pull out the seeds. Cut meat with a small cube and put under pressure, so that the glass is all liquid. Then mix the meat with grated cheese, garlic, soy sauce and ground sesame seeds. Salt and set aside the mixture for 15-20 minutes.
Make incisions in peppers along the fibers and gently enclose the filling. Sprinkle the incision with flour.
Beat and salt the eggs. Each pod with a stuffing dip in the egg and put it on a hot frying pan with butter. Cover and fry over moderate heat until meat is ready, each side for 2 minutes.
Fried Bulgarian pepper
Ingredients
Sweet fleshy pepper of different colors - 5 pcs.
Onion - 2 medium bulbs.
Refined oil - 30 ml
Freshly ground sweet pepper - 1 tsp.
Tomatoes - 6 pcs.
Cooking method
Washed and dried with towels, the peppers are completely put in a heated frying pan and fried in vegetable oil. Fry pepper should be under the lid, periodically turning over so that the pods are fried evenly.
Peel during the frying burst, after the pepper is fully ready, it will need to be removed. After that, pepper should be put on a dish and salt.
While the pepper is cooling down, you need to prepare the sauce. To do this, remove peel from tomatoes and grind them in a manual meat grinder. Then clean and finely chop the onions. Fry the onion until golden brown, pour the tomato paste and boil the sauce over low heat until thick. Then add salt and pepper.
Pour hot fried pepper sauce and let the dish brew for 2-3 hours.
Fried Bulgarian pepper with cream
Thanks to cream, roasted pepper gets a delicate and delicious taste and a wonderful aroma.
Ingredients
Bulgarian sweet pepper - 6 pcs.
Cream fatty - 2 tbsp.
Vegetable oil without a smell - 4 tbsp. spoons
Cooking method
Wash the damp in flowing water and dry. Seeds and tails do not need to be removed. Put whole peppers in a heated frying pan with butter. Salt and fry on both sides until a ruddy crust appears.
When the peppers are almost ready, put half a teaspoon of cream on each and fry another 2 minutes under the closed lid. The fire must be strong, the peppers must continue to roast, and not stew.
Before opening the lid, you need to turn off the fire and allow the peppercorns to cool down a bit, otherwise you can get burned with spray juice. Serve zhereny pepper in cream with tails, before serving add chopped greens.
Fried Bulgarian pepper in a spicy marinade
The roasted pepper in the acute marinade according to this recipe is perfectly combined with baked potatoes and poultry.
Ingredients
Chile - half of the middle pepper
Fleshy Bulgarian pepper -3 pcs.
Sugar - 20 g
Corn oil - 50 ml
Garlic - 2 large slices
Dill - 2-3 branches
Fruit vinegar - 4 tbsp. spoons
Large salt - 1 tsp.
Cooking method
The peppers of the Bulgarian pepper should be thoroughly rinsed, dried and pierced with a toothpick in several places. Heat the frying pan with a thick bottom, pour in the vegetable oil and place the pepper into it. Close the lid and fry over medium heat.
Then you need to prepare a hot garlic filling. To do this, it is necessary to combine crushed garlic, sugar and salt in a container. Then carefully grind them with a pistil or spoon.
Wash the chilli, cut off half, remove the tail and finely chop along with the seeds. Add the chopped chili, vinegar and finely chopped dill to the marinade, mix thoroughly and set aside for 10 minutes.
Ready to put the Bulgarian pepper in a deep plate and immediately pour with a sharp dressing, cover with a lid and leave for at least an hour to soak.
Fried Bulgarian pepper with cheese
A marvelous aromatic dish can be served hot, as an independent dish for breakfast or dinner, or as a cold snack sliced portionwise.
Ingredients
Fleshy Bulgarian pepper - 4 pcs.
Breadcrumbs - 70 g
Ungreased cheese - 200 g
Garlic - 1 piece
Corn oil refined - 20 ml
Egg - 2 pcs.
Ground black pepper - 0.5 tsp.
Tomatoes - 1 pc
Salt - 0.5 tsp.
Wheat flour - 4 tbsp. l.
Fresh parsley leaves - 3-4 sprigs
Cooking method
Wash the peel, wipe with a towel and oil with vegetable oil to avoid the formation of scorching. Put on a baking tray and bake at 210 degrees for 15 minutes.
Boil one hard-boiled egg, cool it and grate it on a fine grater. Also on a fine grater grate cheese. Wash and finely chop the tomato and parsley. Mix with egg-cheese mixture, add pepper salt, and chopped garlic.
Get the peppers out of the oven, gently remove the tails and seeds, peel off, trying not to damage the flesh. Tightly fill the filling in peppers and slightly flatten them.
Beat the egg, dip each pepper into the egg, then into the flour, then back into the egg and roll in the breadcrumbs.
Preheat the frying pan with 2 tbsp. spoons of vegetable oil and fry the peppers over medium heat for 2 minutes on each side. Put on a paper towel to whet the excess oil.
Fried Bulgarian pepper with ginger
An unusual recipe for juicy roasted Bulgarian pepper with piquant filling.
Ingredients
Pepper Bulgarian yellow and green - 1.5 kg
Average carrots - 1 pc
Vegetable oil - 100 ml
Salted vegetable seasoning - 3 tsp.
Tomato paste - 80 g
Onion - 2 large onions
Ginger - 0.5 tsp.
Freshly brewed green tea without additives - 200 ml
Garlic - 4-5 teeth
Sugar - 1 tsp.
Cooking method
Wash and dry the pepper, generously grease each vegetable pod and place on a baking sheet. Put in the oven, heated to 200 degrees for 30-40 minutes. During this time it will be necessary to turn over the paps 2-3 times. Pull out their oven-ready roasted peppers and peel its tails, peels and seeds. Transfer to a deep container.
Prepare the gravy. For this, it is necessary to clean and finely chop the onion, peel and grind the carrots on a large grater. Fry chopped onions with carrots in 4 tablespoons butter, then add tomato paste, sugar, grated ginger root and seasoning. Pour hot non-strong green tea and put out for 3-5 minutes. The sauce on green tea acquires new shades of taste and gives a refined aroma to the dish.
Pour the roasted hot pepper sauce and leave to soak for 2 hours.
The taste of fried peppers is better revealed with marinade. To make it faster soaked, pepper should be poured with marinade immediately after frying, while it is still hot or use a hot marinade.
In most recipes, fried peppers must be peeled. There is a wonderful way to make it easy to shoot. It is necessary only after baking to put the hot peppers in a plastic bag for 5 minutes and tighten it, then take out the pods, make an incision and peel a literally one layer.
If you need to close the fried pepper for the winter, you should first prepare the cans. It is not difficult to calculate their number correctly. If the pepper is preserved in its entirety, a one-and-a-half liter capacity is required per kilogram. If the roasted pepper is closed with lobules, a kilogram of fresh vegetables after frying to fit in a capacity of 300-350 ml.
Fried pepper has a bright, rich, but balanced taste and a wonderful aroma. The preparation of roasted pepper is under the power even of the beginning hostess and, at the same time, it can become a real "specialty" dish. Shades of taste and aroma to the dish adds a marinade, which can be easily changed, following your own preferences.
For the preparation of pepper, fried entirely in a frying pan, you will need:
bulgarian pepper - 7 pcs .;
vegetable oil for frying;
onion - 1-2 pieces;
large tomato - 2 pcs .;
salt, sugar - to taste.
Bulgarian peppers should be washed under cold running water, dried with a paper towel. Frying pan with vegetable oil and warm the whole peppers. The oil should cover the bottom of the pan completely. Fry the frying pan and fry the peppers for 3-4 minutes on each side on medium heat. 
When frying pepper is allocated juice and, getting into the oil, very much sprinkles, so you need to open the lid very neatly when you turn the peppers on the other side. Fry the peppers on a plate or in a suitable dish. I did not take off the skin from the pepper, but, if desired, it can be removed. In order to make it easier to peel, fried peppers should be placed in a container, covered with a lid, allowed to cool slightly, then cleaned of the film covering them from above. Peppers, fried entirely in a frying pan, are especially tasty to serve with tomatoes stewed with onions.
Peel onion and cut into cubes. Fry the onion in vegetable oil for 3-4 minutes, stirring occasionally.
With tomatoes peel off. In order to make it easier to peel, on each tomato you need to make cross-cuts and lower them in hot water for 1 minute, then immediately shift to cold water and remove the skin from them. Cut the peeled tomatoes into cubes and send to fried onions. Add salt and sugar to taste, simmer over a small fire for about 10 minutes, stirring.
Tomatoes stewed with onions, put on roasted peppers and smoothed.
Pepper fried entirely in a frying pan, and served with tomatoes and onions - insanely tasty dish. You can serve in a hot or chilled form. The second option I like more. Very tasty with homemade white bread.
Bon Appetit!
Pepper stuffed, baked, pickled, stewed, boiled - it's class, but fried peppers with garlic - it's smack! Peppers are fried in winter and summer, in the south and in the north, on the occasion of the holiday and on weekdays. In my homeland, in Moldova, it seems, you will not find a table without this yummy. At us this recipe of preparation of the fried Bulgarian sweet pepper with garlic uses at home enviable popularity.
Do you want to cook it? To do this, you need the following
Ingredients of the recipe:
- pepper bulgarian (necessarily thick-walled) - five pieces;
- vegetable oil - 100 grams;
- garlic - 2 cloves;
- slightly salt;
- a little lemon juice or table vinegar.
Preparation of roasted peppers with garlic
Fruits of sweet pepper, wipe and give a good dry. In the frying pan pour oil, warm up and spread the dried vegetables for frying. Cover the lid, so the process of preparation is accompanied by a huge amount of oil spray, the prevention of which is not conducive to any known to me the recipe.
As browning, turn the peppers in a frying pan, frying from all sides. We do this by holding on to the tail of the fruit, which we do not remove.
Let's cool the peppers, and then gently clean them alternately from the skins, which are easily separated after heat treatment. Vegetables lose their volume, becoming flat.
Cleaned peppers spread on the dish, in the form - as you like. A little prisalivaem them from above. Garlic is cleaned, and with the help of the scabbard crush. You can cut it small and finely with a knife. This garlic mass is distributed over the entire surface of the peppers, and then sprinkled with lemon juice (can be table, wine, apple cider vinegar). We let it brew for an hour - another in the cold.
We serve to any dish and eat with great pleasure and remember the summer! So today, remembering the hot days, I decided to treat with increased attention to roast pepper, making, in addition, a snack of salad from it. And finish Sunday lunch on a positive note, served, cooked according to my signature recipe.
Roasted peppers with garlic enjoys an enviable popularity in many countries of Europe and Asia. It's incredibly tasty and very useful dish can be attributed to cold or hot appetizers, it is prepared quickly, however, and as quickly eaten!
Ingredients for cooking roasted peppers with garlic:
- Bulgarian pepper (any color) 13-15 pieces
- Garlic 4-5 denticles
- Vegetable oil 120-150 milliliters
- Table vinegar 3-4 tablespoons
- Black pepper powder to taste and desire
Do not fit the products? Choose from others!
Inventory:
Paper kitchen towels, Stove, Frying pan, Kitchen spatula, Colander, Cutting board, Kitchen knife, Garlic press, Deep plate, Tablespoon, Plastic container with lid - 2 pieces, Refrigerator, Plate
Preparation of fried peppers with garlic:
Step 1: Prepare pepper.
For this dish, it is better to use pepper with thick and juicy walls. The ideal option is Bulgarian, but if there is not one, you can take a conventional salad dressing. First of all, carefully wash the vegetables under cold running water and dry with paper kitchen towels. Trim the stems and gut the pepper from the seeds do not!Step 2: fry the peppers.
Then we put on the middle fire a pan and pour into it the right amount of vegetable oil. As soon as it warms up, we lower there the first batch of pepper. Fry it from all sides to a light golden or dark brown crust, for convenience, turning from side to side, holding for the tails.
To bring the vegetables to full preparedness at this stage of preparation is not necessary, the pepper should stay inside slightly rancid, so as soon as they cover with blush, with the help of a kitchen spatula we shift them into a colander and leave in it to cover excess oil. Meanwhile, fry the next batch and after that we cool the pepper to room temperature.
Step 3: prepare the gas station.
While the fried vegetables are cooling down, we are preparing the refueling. We remove the husks from the cloves of garlic and squeeze them through the press into a deep plate. Then pour in the vinegar, if desired, add black ground pepper and mix everything with a tablespoon to a homogeneous consistency.
Step 4: bring the dish to the full.
Next, we carefully peel the cooled pepper from the peel and make a small incision with a kitchen knife on each side or from the side to let the juice flow out. Then put the peppercorns in any deep dishes, for example, a plastic container. Each layer is poured garlic-vinegar dressing, we cover the container with a tight fitting lid, put it in the refrigerator for a couple of hours and after that we serve the dish to the table.
Step 5: Serve fried peppers with garlic.
Fried peppers with garlic are served in a salad bowl or on a plate immediately after preparation, or in a cold form after infusion. Basically, this food is considered an appetizer, as well as a great addition to soups and meat dishes. But also this pepper is ideal as a filling for pies or pizza. Enjoy a useful and very tasty meal!
Bon Appetit!
Instead of table vinegar, you can use wine, apple or lemon juice;
Garlic can be rubbed in a mortar or finely chopped with a kitchen knife;
Sometimes pepper is cooked in the deep fryer, so it quickly becomes soft and equally fried from all sides;
If desired, chopped greens of dill, parsley or cilantro can be added to the mixture of oil and vinegar.
