Bulgarian sweet pepper can be eaten both raw and cooked. Like the related chili pepper, sweet varieties are sometimes dried and ground. Such powdered spice of non-volatile varieties is called paprika. Although in Hungarian culinary practice, where paprika has become particularly widespread, there is also a sharp burning paprika, which includes pepper seeds containing burning capsaicin. All kinds of paprika are added to dishes to give them varying degrees of spice and special flavors. In addition, paprika is often used as a dye in the manufacture of sausage and other meat products. Peppers of any color are used for food, but when selecting fruits, it should be taken into account that green (unripe) and purple vegetables have a slightly bitter taste, and red, orange and yellow have sweeter, almost fruity “notes”.
How to Cook with Bell Pepper?
Sweet peppers perfectly complement fried meat dishes, go well with stewed pork and chicken. In real French ratatouille, Hungarian and Bulgarian lecho, Hungarian goulash and paprikash, Turkish gyuveche, sweet pepper is one of the important ingredients. Fruits baked in the oven or on a charcoal grill acquire a particularly expressive aroma and taste. Fresh and pickled peppers get along harmoniously with scrambled eggs and omelette.
How to Choose and Store Sweet Bell Peppers?
When choosing sweet pepper, preference should be given to hard-to-the-touch fruits of bright color with glossy, dry and smooth skin without damaged areas (without dark putrefactive spots and cracks). On yellow peppers, spots of red, green or orange colors are acceptable, on orange – red or yellow. Bright spotting, as a rule, will indicate incomplete ripening of fruits, although such peppers can be bought. The peduncle from which the fruit is torn off should not be dried or black. Its drying is a sign of long–term storage, and the moisture content of the skin around the “tail” is a sign of the beginning of rotting. Regardless of the degree of ripening, it is better to keep pepper in the refrigerator, but at the same time, unripe fruits (at the stage of technical maturity), when stored for up to 2-3 months, are first placed in a relatively warm compartment of the refrigerator (about +10 ° C), and then, after acquiring a bright uniform color skin, they are moved to a cold compartment (0-1 °C).
Peppers already ripe at the time of purchase are placed in the cold compartment immediately. They are packed in plastic bags or placed in trays lined with crumpled porous paper to absorb excess moisture and create air pockets that provide ventilation. To preserve Bulgarian pepper until the next season, freezing in the freezer is used. To do this, the pepper is washed, the stalk and seeds are removed, and then dried well. You can freeze whole cups by inserting them into each other, as well as sliced fruits. But it should be borne in mind that even in frozen form, pepper gradually, albeit slowly, loses its flavor.
I don’t know why this is a “summer whim”, but I liked the salad with its original taste, interesting appearance and ease of preparation. I can’t help but share with you! Let’s start cooking!
What I love about meatloaf is the speed of cooking and its versatility. Hot as a main course, cold on a sandwich – it’s delicious in all kinds! And every time you add new ingredients, you can get a new dish.
Pepperoni in the Mediterranean. If you are tired of the traditional recipe for stuffed rice, then make a couple of magic steps – and cook pepper stuffed in a Mediterranean way.
This is a hearty, appetizing dish for those who like to eat delicious food. It is perfect for a festive table or just for lunch or dinner. Pork belly baked in the oven according to this recipe is very easy to prepare, and the finished meat will exceed all your expectations. You can bake pork brisket just like that, pickled and put on a baking sheet, or bake in foil.
On vacation, you want to feed a cheerful company quickly and deliciously, so a grilled burger baked on a grill pan with multicolored Bulgarian pepper is ideal. After cooking, the whole company will be fed with these cutlets. And you will have to traditionally get ready and cook this snack.
Juicy and fragrant meat cutlets with coarsely chopped bell pepper and garlic, with green onions and mustard-soy flavor! These burgers are wonderful to fry in nature instead of the usual barbecue, serve with salads or inside grilled buns with herbs and sauces! Cooking is absolutely simple, but how delicious!
Homemade lean buns, buckwheat cutlet with vegetables and delicious sauce, and even in the fast you can eat delicious! Discover a new burger – delicious, pleasant and dietary. Try to cook – you will like it.
