14 cool recipes from the Bulgarian pepper Bashny.Net

Bulgarian pepper - a unique product. He can become the main and auxiliary component serves through its special taste and bright color. Moreover, it can even be used for serving dishes! This space for culinary creativity, perhaps, will not be able to give any other vegetable.

< Website have tried all the cool recipes from the pepper in this collection and recommends to evaluate them and to you.
< br> vegan fajitas





One variant of the popular Mexican dishes, where pepper is playing a major role. < Ingredients:

• 200 g smoked tofu
• 1 sweet pepper
• a couple of drops of orange juice
• a couple drops of lemon juice
• hot sauce (any) to taste
• 1 onion
• 4 small tortillas
• a pair of olive drops oil
• coriander for delivery
• 100 g guacamole Preparation:
  
  Preheat oven to 200 degrees. Put the tofu in a baking dish, sprinkle with orange and lemon juice, add the hot sauce. Bake for 15-20 minutes. Chops onions, sliced ​​peppers. Chop cilantro. Fry the onions and peppers in a pan with a little oil. Grease cake guacamole, on top Put the baked tofu, vegetables and sprinkle with cilantro. Fold tortillas in half and serve. Bulgarian peppers stuffed with buckwheat and tofu
  
  
  
  
  
  Stuffed peppers - a popular dish, which is traditionally used for meat and rice. We offer an option to try with a very original filling. < Ingredients:
  
  
• 2 red bolgarskihpertsa

100 g buckwheat 2 tomatoes 170 grams of tofu 1 shallot 1 pinch of garlic powder 1 hour. l. Provencal herbs salt and pepper to taste 2 tbsp. l. olive oil a handful of olives Preparation:

Peppers cut in half, remove seeds and white veins. Boil buckwheat in salted water for 15 minutes. Cut tofu, shallots and tomatoes into cubes. In a skillet heat the olive oil and fry the shallots, sprinkle with garlic powder. Add the tofu, tomatoes, cut into slices olives and spices, then buckwheat. Salt, pepper and mix thoroughly. Farshiruem cooked stuffed peppers and bake in preheated 180 degrees oven for 20 minutes. Rolls of grilled peppers with cheese and oregano





Extraordinarily delicate combination of sweet roasted peppers, cream cheese and flavored with oregano. < Ingredients:

3 red bell peppers 200 g cream cheese 1 pinch of oregano 30 ml olive oil salt and pepper to taste Preparation:

Cut peppers in two, remove core and veins. Lubricating oil and bake in a preheated 220 degree oven for 10-15 minutes under the grill. Peel the peppers should be well baked. Mix cream cheese, oregano, olive oil, salt and pepper. Fold pepper in a bowl and cover with a lid, giving a rest of 10 minutes, and then remove it with baked skin. Cut the peppers in small strips, each put on the 1/2 hour. L. mixture. Twists in the rolls and fasten with a toothpick. Bulgarian pepper and eggplant stewed in white wine





Very delicate side dish to meat, if Serve hot or cool bright snack. Different variations of this dish will play in a new way. < Ingredients:

3 colored peppers

1 eggplant

4 shallots

1 garlic clove

200 ml dry white wine

li > 100 ml vegetable broth

2 tbsp. l. olive oil

salt and pepper to taste

Preparation:

Peppers cut in half, remove the seeds from them, and then cut into strips. Clear the shallots and garlic, finely chopped.

In a hot frying pan with olive oil fry the shallots, pepper and garlic.

Eggplant cut into cubes and, after browned shallots, slightly reduce the heat and add the eggplant in the pan.

Salt, pepper, stir and fry for 5 minutes, then add the wine and broth, cover with a lid and simmer 45 minutes, stirring occasionally.

Stuffed peppers with mushrooms and zucchini





A dish of peppers, which is perfect for everyone. And even those who are on a diet! < Ingredients:

2 sweet peppers 200 g oyster 1 medium zucchini 2 cloves garlic 1/2 onions 50 g mozzarella 2 sprigs of cilantro 2 sprigs of basil salt and pepper to taste Preparation:

Preheat a frying pan with olive oil. Finely chop the onion and put it in the pan. There also extrude the garlic and all fry for 5 minutes. Oyster mushrooms cut into medium pieces and zucchini rub on a medium grater. We throw the vegetables to the pan and cook for another 5-7 minutes. Then salt and pepper to taste. Peppers cut in half and remove seeds. We spread the filling inside each half. The toppings we put a bit of basil, cilantro and mozzarella. Preheat oven to 170 degrees on the foil lay the peppers and bake for 20-25 minutes. French omelette "Tortilla"





Great idea for a hearty breakfast with unusual fillings for omelet Ingredients:

4 potatoes 6 eggs 1 onion 1/2 red bell pepper 1/2 green pepper 1 clove garlic salt and pepper to taste 2 tbsp. l. olive oil 150 ml cream 1 bunch green onions Preparation:

Clean up and cut the potatoes into cubes, drop into boiling water and cook for 15 minutes. Meanwhile, fry the onion and chopped pepper. Beat eggs and cream in a bowl, add the potatoes, onion and pepper, salt and black pepper. Pour the mixture into the pan, the bottom of which should be pre-greased a little olive oil. Fry for about 10 minutes. Then cover with a plate of scrambled eggs and turn over to fry the other side. After 3 minutes, remove from heat omelet. Before serving, sprinkle with chopped green onions. Peppers stuffed with spaghetti





Each pepper - one ready to serve. Take note on easy and very tasty dish! < Ingredients:

6 sweet peppers 200 g spaghetti 2 tbsp. l. olive oil 2 anchovy 1/2 red onion 2 tbsp. l. Caper 2 tbsp. l. red wine vinegar oregano to taste salt and pepper to taste Preparation:

Pepper fried grilled to a black crust. Put in a large bowl, cover with plastic wrap and give stand 15 minutes. Peeled, cut the tops and remove the seeds. In a large saucepan, bring to a boil the water, salt and cook the pasta for 2 minutes less than indicated in the instructions. Drain the water. Preheat oven to 175 degrees. Melt the butter in a large frying pan, lay the anchovy fillets and fry them, breaking a spoon. Add the chopped onion, capers and simmer for about 3 minutes. Pour vinegar and cook, stirring often, until it is almost completely evaporate. Add the pasta and stir. Peppers rub the inside with salt and black pepper, fill halfway with a mixture of pasta. We spread the peppers in a form close to each other. Bake until golden brown 10-15 minutes. Before serving, sprinkle with oregano. Sautéed chicken breast with peach and sweet pepper





Chicken breast goes well with fruits and vegetables. Try as it's cool in a recipe! < Ingredients:

200 g chicken 3 tbsp. l. olive oil 1 Peach 1 bell pepper 1 onion juice and zest of 1 lemon 1 / 4 hours. l. cumin 1/2 hours. l. Oregano 1, 5 hours. l. brown sugar 1/2 hours. l. grated ginger 1/4 hours. l. black pepper 1 hot pepper (optional) 3-5 sprigs of cilantro salt to taste bread with a crispy crust supply Preparation:

Chicken fillet cut into diagonal slices about 5 mm thick. Seasoned with salt, a pinch of sugar and 1 tbsp. l. olive oil. Stirred and allowed to marinate for 30 minutes or even hours. Onion cut into thin half-rings. Seasoned with salt, black pepper, a pinch of sugar and 1/2 part lemon juice. Reserve marinade. For the filling, mix the remaining lemon juice and finely grated zest, ginger, salt, sugar, cumin, oregano and crumbled hot pepper. Peach cleanse, then it and the sweet pepper cut into slices 5-7 mm thick. Chicken fry in two passes. Preheat large pan with a heavy bottom, put in her half of the slices of chicken and fry on medium-high heat for 2 minutes. Overturn slices and fry for a further 2-3 minutes. Passed on to a plate, cover with foil. Repeat with a second portion of chicken and also spread on a plate. In a frying pan, where roasted chicken, put peach and sweet pepper. Fry until soft peach for 3-4 minutes. Return the chicken to the pan. Pour dressing, stir and cook for another minute. Serve with fresh bread, sprinkled with pickled onions and coriander leaves. Salad with mango and pepper





A very unusual combination will please even the gourmet. For even more spice you can add hot peppers. < Ingredients:

1 mango 1/2 medium sized red onion 1 red bell pepper 1 lime a few sprigs of parsley salt and pepper to taste Preparation:
< br> Mango purify and cut the flesh into cubes. Cleans and chopped onion and bell pepper. We spread the mango, onion and pepper in a salad bowl, salt and pepper, pour the lime juice. Mix and sprinkle with chopped parsley. We give the salad stand 10 minutes before serving. Lecho of tomatoes and peppers





Lecho - safe and versatile alternative: an appetizer, a side dish, sauce and even harvesting the winter. < Ingredients:

2 kg red peppers 1 kg of tomatoes 7-10 cloves of garlic 4 onions 2 green beam (dill, cilantro) 1 cup of sunflower oil 1 hour. l. ground black pepper 1/2 cup sugar 1 tbsp. l. vinegar (9%) 1 hour. l. ground paprika Preparation:

We washed clean from the seeds and cut peppers and tomatoes into pieces. Before cooking lecho tomatoes is clear from the skins. To do this, keep them in boiling water for 3-4 minutes, it will facilitate the process. At the request of tomatoes can mince. Bow clean, cut into half rings and fry in oil until golden brown. We spread the onion in a large container and add the tomatoes, salt to taste. Simmer for 15-20 minutes all. Stir constantly. To add the tomatoes and peppers simmer 5 minutes with the lid closed. Once we remove the lid and simmer for 10 minutes, do not forget to stir. We clean the garlic, shred and add to the total weight. Should be added to the vinegar and sugar. Simmer 15-20 minutes. Add the paprika dish, black pepper, chopped herbs, mix well and cook for about 10 minutes. Cream of cauliflower and peppers





Be sure to treat yourself to a tasty soup and home made from roasted peppers and cauliflower! < Ingredients:

4 red bell peppers 1 small cauliflower 1 tbsp. l. olive oil 1 onion 2 cloves garlic 1 hour. l. thyme 1 pinch of chili pepper Coarsely 4 cups chicken or vegetable broth 1 hour. l. paprika 100 g goat cheese salt and pepper to taste Preparation:

Peppers my, cut in half and remove the seeds and stalk walls. Cauliflower florets to disassemble. Onions cut into cubes. Garlic purify and ground. Goat cheese crumble. Peppers spread on a pan c hot oil inner side down and roast for 10 minutes until they darken. Then we shift them in an airtight container and leave for 20 minutes. Once we remove the peel and cut into cubes. Baking grease a small amount of olive oil. We spread a uniform layer of cauliflower florets. Preheat oven to 200 degrees and bake 20-30 minutes the cabbage until it becomes soft. In a saucepan, warm up the oil over medium heat. Add the onions. Fry until soft 5-7 minutes. Add the garlic, thyme, red pepper Coarsely and tormented on the stove for a minute. Add the peppers to the onions, cauliflower, paprika, most of the goat cheese. Pour the broth. Cook for 10 minutes. Remove the soup from the heat and whisk in the blender until the desired consistency. Pour the soup into bowls. Season with salt and pepper before serving decorate with goat cheese. Peppers stuffed with potatoes and egg





This version of stuffed peppers grace any dinner! < Ingredients:

2 red bell peppers 4 medium potatoes 1 onion 2 cloves garlic 4 chicken eggs 3-4 feather green onions 3 tbsp. l. olive oil salt and pepper to taste 2 handfuls of lettuce to feed Preparation:

My peppers and cut them in half. Remove the seeds, each half salt and pepper, sprinkle with olive oil. Place the peppers on a baking sheet and bake in a preheated 180 degree oven for 15 minutes. Clean and finely chop the garlic and onions. Potatoes are also clean and cut into thin slices. In a frying pan with olive oil, fry the onion and garlic, then add the potatoes. Fry, stirring regularly, until soft. Take out the peppers from the oven and farshiruem their potatoes. Bake about 20 minutes, then again, take out the pan and pepper on each break an egg. Put back in the oven and bake for 5-10 minutes, depending on what degree of cooking eggs prefer. Before serving, season with salt dish, pepper and sprinkle with chopped green onions. Serve on lettuce leaves. Rice with pineapple and bell pepper





Pepper is good and in an unusual variant of rice dishes in Asian style. < Ingredients:

200 g brown rice 1 can of canned pineapple 1 red bell pepper li > 1 onion 3 cloves garlic 1 tbsp. l. olive oil 2 cm ginger root 3 tbsp. l. soy sauce 2 tbsp. l. sesame oil 1 tbsp. l. sesame a few feathers green onions salt and pepper to taste Preparation:

Boil the rice in salted water. In a preheated over medium heat a frying pan with olive oil, fry peeled and chopped onion, garlic and ginger for 3 minutes until onion is transparent. Add the sliced ​​peppers into small cubes and fry for another 3-5 minutes, then spread in a pan of boiled rice and pineapple. Add the soy sauce and sesame oil, salt, pepper and mix thoroughly. Serve the dish hot, sprinkled with sesame seeds and chopped green onions. Tomato soup with baked pepper





This soup is good both hot and cold. And if you pre-bake the vegetables in the oven, the special aroma and taste of the dishes will conquer all! < Ingredients:

750 g tomatoes 3 red bell peppers 1 red onion < 6 cloves of garlic 600 ml vegetable broth a small bunch fresh basil 3 tbsp. l. olive oil Tabasco sauce to taste salt and pepper to taste Preparation:

Bow cleanse and cut into 4 pieces. Garlic is not clean, but only to share the kinks. Peppers grease with olive oil and spread on a baking sheet. In another pan put the tomatoes, onion and garlic, sprinkled with olive oil on top, cover with foil. Put all the vegetables in a preheated 180 degree oven and bake for 35-40 minutes. Vegetables cool. Then remove the skin from the peppers and remove the seeds. Baked Garlic clean. Put all ingredients in a blender, salt and pepper, add Tabasco to taste and basil, pour vegetable broth and whisk at top speed until smooth. Before serving the soup is heated to the desired temperature, or served cold. Source kitchenmag
Photos on the preview kitchenmag


See also:
13 recipes for those who do not know what to do with cucumbers
6 spectacular dishes


potatoes via www.adme.ru/zhizn-kuhnya/6-effektnyh-blyud-iz-kartofelya-1266765/