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Frying bell peppers is a whole ritual: they first have to take a bath, then dry themselves with a towel, and only then their Majesties can put the peppers in the pan. Never place wet vegetables on the fry - hot oil will shoot in all directions.
Since we have a mixed population in our region, the gravy in the Bulgarian manner is called "mange", although there are no eggplants in it. But it turns out to be so tasty that it eats faster than peppers. I especially love 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 spicy herbs - this makes the dish more aromatic.
We wash the handsome peppers in water, washing off the dirt. We do not cut off anything and do not pierce the vegetables so that juice does not flow out of them during frying.
Then wipe each pepper dry with a towel.
Place them in the pan, preferably with their tails down. Pour in vegetable oil and only then place the pan on the stove.
Cover with a lid, set on medium heat 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 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 puncture them. Cover the frying pan with a lid and put it on gas again. Fry for another 3-4 minutes. Let it cool again and turn it over 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, rinse and cut into cubes. Fry in a saucepan, heating the vegetable oil, until soft.
Cut the 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.
Place the fried peppers on a plate.
Fill them with the prepared mange, putting its thick in the center. Serve hot.
Insanely tasty, this dish is combined with ordinary bread: white or black - they are soaked with manzhu.
Perhaps the most traditional Moldovan dish is mamalyga. It is a kind of thick porridge that is cooked from corn flour and eaten with hominy with your hands. It is served with fried fish, fried pork or stewed chicken in a white sauce. Cheese and muzhdy (garlic sauce based on vegetable oil and vinegar) are also served with this dish.
Something I was a little distracted from the declared dish. Let's go back to our fried peppers. To prepare them, we need:
INGREDIENTS
- Bulgarian pepper 1 kg.
- Tomatoes 500 gr.
- Carrots 1 piece
- Bulb onion (large) 1 piece
- Vegetable oil 300 ml.
- Salt to taste
PREPARATION
First of all, peppers and tomatoes must be washed and wiped dry. Cut the tomatoes into medium cubes.
Peel the onions and carrots. Cut the onion into cubes or thin half rings. Grate the carrots on a coarse grater.
Pour vegetable oil into a cauldron and let it warm up properly, then immerse a few peppers in it and fry them on all sides until golden brown. Fry all the peppers in this way. Let the peppers cool. You can fry the peppers in a pan to save oil, or bake them in the oven without oil at all, then the dish will turn out to be more dietary.
While the peppers are cooling, let's do the tomato frying. Heat a small amount of vegetable oil in a frying pan, fry the onion in it, then add the carrots and fry until tender. Then add chopped tomatoes to the onion with carrots and simmer until the liquid evaporates, stirring occasionally. Stewed vegetables, 2 - 3 minutes before removing from the stove, salt to taste.
Peel the cooled down, trying not to tear off the tails and put in a deep plate in a circle, with the tails out. Put the stewed tomatoes with onions and carrots in the middle of the plate.
When I first tasted the peppers stuffed with meat in Moldavian style, performed by my mother-in-law, I realized that I had somehow cooked this dish incorrectly. What is his secret, I could not understand until the mother-in-law herself shared her signature recipe. The classic recipe for peppers stuffed in Moldavian style is very simple. The main thing is to follow two simple rules in cooking. The first is to make the filling correctly, the second secret lies in the cooking process itself. In the same way, you can prepare cabbage rolls from cabbage or grape leaves.
Ingredients for Moldovan Meat Stuffed Peppers:
- Peppers - 8 pcs.
- Minced meat - 300 g
- Onions - 2 pcs.
- Lard - 100 g
- Rice - 50 g
- Salt, ground black pepper, tomato paste
The recipe for making peppers stuffed with meat in Moldavian style:
1) So, cut the salted bacon with the meat layer into small cubes. The smaller, the tastier the filling will turn out. You can use fresh lard, but it must necessarily be with a layer.
2) Cut the peeled medium-sized onions into cubes and fry in vegetable oil until soft. It is important not to overexpose it, otherwise it will overcook.
3) Boil round grain rice until half cooked. Long rice, let alone steamed, is not recommended for this dish. Rice can be replaced with millet.
To prepare this dish, take ground beef. Add lard, rice, fried onions, salt and black pepper to it. We mix. Set aside to dissolve the salt.
4) In the meantime, let's take care of the peppers. Cut off the top from the vegetables to make a lid. We remove the seeds. In order not to get confused, we put its cap in each pepper.
5) Fill with the filling, stuffing each pepper tightly. Close with lids.
6) Put the stuffed peppers in a cauldron or saucepan with the lids up.
7) Dilute one tablespoon of tomato paste in a glass of hot water and pour it into a container where the peppers will be cooked. We cover them with a plate along the diameter of the stewpan. Close the top with a lid. We put on a small fire, leave it there for 20 minutes. After 20 minutes, check if the liquid has boiled away. Add a little more water if necessary. Cover with a plate again and cook for another 20 minutes. Take out the peppers, serve them hot, in a common dish or in portions.
A dish of Moldovan national cuisine. Lovers of light vegetable dishes will like it.
Ingredients:
- For 1 kg of peppers, you will need 1 kg of tomato,
- 3-4 large onions,
- 4 tablespoons vegetable oil,
- 1-2 tbsp flour,
- 1 tsp sugar, salt.
- Optionally add 3-4 cloves of garlic and 1 tbsp. sour cream.
Any sweet pepper will do, but it is better if it is fleshy.
Recipe for making peppers with tomato sauce:
So, according to the recipe, the peppers should be fried in a large amount of vegetable oil under the lid (so that they float in oil, like donuts, whites or French fries). But since this is harmful and uneconomical, I suggest you another option - bake in the oven. To do this, wash them and dry them, put them on a baking sheet, preferably a glass one (just not with a Teflon coating! - it will deteriorate), put them in a preheated oven up to 200˚С for about 50 minutes. If necessary, turn them over during baking so that the skin begins to lag behind them on all sides. To make the process of cleaning as easy as possible, immediately after the oven we take them out into another dish and close the lid for 10-15 minutes. After that, carefully peel them from the skin so as not to damage the integrity.
Peel the onion and cut into small pieces, fry in a skillet with butter. First, remove the skin from the tomato, finely chop (or grate, as you like), add to the onion, fried until golden brown. Add salt and sugar. At the end of cooking, when almost all the water from the tomato has evaporated, add flour and after 2 minutes remove from heat.
Put the peppers on the dish in a circle, with the roots to the edge. Fill the center of the plate with sauce. The dish is served cold.
There are a myriad of ways to make fried peppers. We will discuss several of the variations of dishes made from one of the most popular summer vegetables in this article.
Peppers fried in oil with garlic
As much as we love sweet peppers, they rarely play a key role in a dish. Peppers can be added to pasta dishes or stuffed, but they don't often become a key ingredient on their own. Peperonata, an Italian vegetable garnish made from stewed bell peppers, is what we need to make amends.
Ingredients:
- olive oil - 175 ml;
- garlic - 6 cloves;
- sweet onion - 210 g;
- sweet pepper - 2.1 kg;
- - 210 g;
- sprigs of basil, oregano - 2 pcs.;
- vinegar - 15 ml.
Preparation
Fry the slices of garlic in hot olive oil, and when they start to smell, add half rings of sweet onions and simmer for a couple of minutes. Now mix the contents of the dish with the chopped peppers, reduce the heat and simmer the vegetables in oil for about 20 minutes. Mix the vegetable base with the tomatoes and aromatic herbs, 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 hot right after cooking, or chilled as a snack.
Moldavian fried pepper
The Moldovan technology for making peppers is strikingly different from the one we are used to. Within its framework, peppers are not cooked along 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;
- onions - 260 g.
Preparation
Chop the onions and carrots and divide the tomatoes into medium-sized cubes. Leave the peppers intact and only slightly chop at the tail.
Salt the onions with the carrots, add the tomatoes and simmer all together until the sauce is smooth. Season it and touch the peppers.
Heat some oil in a skillet and add bell peppers. Fry each of the peppers whole until the skin is golden brown. Chill the fruit slightly and peel gently, being careful to maintain integrity.
Place the onion roast in the tomato in the center of the dish, and put the whole fried peppers on the sides.
Roasted pepper recipe for the winter
Ingredients:
- sweet pepper - 1.1 kg;
- a handful of dill greens;
- garlic;
- salt, sugar;
- vinegar.
Preparation
Brown the sweet peppers on all sides, covering the dishes with a lid during frying so that the walls of the peppers soften.
Chop the garlic finely. Place a layer of peppers in a jar, sprinkle with chopped dill and garlic, repeat layers. At the very end, add a teaspoon of salt and sugar, pour in the same amount of vinegar (based on a 500 ml jar). Pour boiling water over everything to the top of the can and roll up.
