We use "our" vegetables to make salads and sautés for a hot first course (soups, borscht, cabbage soup, chowders), put them in stews, caviar, and lecho, stuff them, and bake them. The thick-walled, huge, multicolored beauties usually go into salads or holiday dishes.
In appetizers and salad recipes, bell pepper is added raw — cleaned of the stem and seeds and cut up (into cubes or strips, more easily from the inside, so the knife doesn't slip on the smooth skin). Sometimes it's dried and stored in oil, or baked in the oven with the skin removed and the tender flesh used in the recipe. It's homey-delicious and varied at the same time.
Stuffed pepper is a special homemade dish in every family. It takes a long time to make, but the taste is amazing. For the filling, the classic recipe calls for pork, beef, rice, and onion (plus spices). This vegetable is stewed in tomato sauce (sometimes in sour cream). The modern versions of this dish make your eyes dart around and your stomach want everything at once. Filled with chicken and mushrooms, quinoa, cheese, spicy Korean noodles, rice with egg, garlic, and herbs — these are just the first ideas that come to mind. And how many such ways vegetarians know!
Winter preparations are a topic of their own. Lecho, frozen, assorted, fried, pickled — something for every taste!
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Related and additional categories:
- Fast and tasty
- Second course
- Semi-finished products
- Vegetables
- Spices seasonings spices
- Fats and oils
- Garlic
- Pepper
- Parsley
- Salt
- Vegetable oil
- Frying
- In a frying pan
- The second is fast and delicious
- Zucchini second course
- Sauce
- From zucchini
- From carrots
- From sweet pepper
- No eggs
- Low-calorie recipes
- Vegetarianism
- Lean table
- Recipes for lean dishes without butter
- Noodles