Composition / ingredients
Step-by-step cooking
Step 1:
In order to cook dried bell peppers for the winter, only one ingredient is needed - this is the bell pepper itself. Of course, seasonal, for example, August or September peppers are best suited for such harvesting. Such vegetables are as inexpensive as possible, and their color-taste-aroma is very real, saturated! I use red bell peppers most often, it seems to me that their taste is the most optimal and bright.
Step 2:
Wash the bell peppers, cut in half, remove the stems along with the seeds. Cut the prepared pulp into cubes of about 1x1 cm . Place in a dry form or spread out on a baking sheet in one layer. Put it in the oven and set the temperature to 50 degrees. If there is no blowing in the oven, then leave the door slightly ajar.
Step 3:
Dry the crushed bell pepper for several hours until you get absolutely dry, light, a few rustling cakes. They may dry a little to the surface of the mold, but they are easily separated by hands or a wooden spatula. Store the finished dried bell pepper in a dry place in a clean container. It is not necessary to seal such a container hermetically so that the pepper does not get stuck.
The process and technology itself are very simple and accessible, but I require attention and vigilance. Because if you forget about the fact that Bulgarian pepper is drying somewhere, and it is still damp, then pepper slices can simply sour and moldy. Therefore, at the initial stage, when the pieces of pepper are still very wet, it is necessary to constantly maintain the temperature and not throw the drying process.
Add this pepper to your favorite dishes, where Bulgarian pepper is simply irreplaceable.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
