Fried Bell Peppers in Tomato Sauce
My great-grandmother's recipe for fried bell peppers. A wonderful seasonal vegetable dish with a distinctive flavor, aroma, and texture.
Natalia Vasilenko
Recipe author
Fried Bell Peppers in Tomato Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
2 g
Fats 17 %
2 g
Carbohydrates 67 %
8 g
50 kcal
GI:
67
/
0
/
33
- For a tasty, satisfying dish, start with the right peppers. Choose ripe, unblemished bell peppers, ideally medium-sized, with thick, fleshy walls and their stems still attached; the shape and color don't matter. The first step is to fry the peppers in a skillet. Use a large pan, pour in some refined vegetable oil, and fry the whole peppers on all sides over medium heat. Cover the pan with a lid to cut down on greasy splatter. The peppers are done when their firmest, thickest parts (the tip and base) have softened and give easily when pressed with a fork or spatula. Transfer the fried peppers to a plate and let them cool. While the peppers cool, make the sauce. Cut the onion into large dice and grate the carrots on the coarse holes of a box grater. First fry the onion lightly, then add the carrots. Before the onion and carrots are fully cooked, sprinkle in the flour a little at a time, stirring as you go. Once the mixture turns golden, stir in the tomato paste. (Tip: put the tomato paste in a jar first, add the water, and stir thoroughly, mixing in equal parts salt and sugar, plus a pinch of citric acid at the end.) Pour the jar's contents into the pan, cover, and simmer over low heat for about 10 minutes, stirring now and then so it doesn't scorch. By now the peppers should be cool enough to peel off their thin skins. Arrange the peeled peppers attractively on a platter in a ring. Once they're all peeled and plated, pour the hot sauce over them so the stems poke out above the surface, which makes them easier to eat. Let the dish cool, then chill it in the fridge and serve cold if you like. It's ready to eat — enjoy the peppers with fresh, crusty bread, and you'll wish you'd tried this dish sooner. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
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