Turkish mother-in-law ordered not to throw away the core of Bulgarian pepper, we will cook it

Not so long ago we told how a Turkish pope cooks stuffed peppers without meat. Perhaps attentive readers noticed that Yusuf asked not to throw away their cores. Turkish cooks know how to cook them. And today we will once again confirm this fact by cooking Bulgarian pepper in a pan with garlic, using only those cores.



Bulgarian pepper in a pan with garlic Ingredients

• 20-30 cores of Bulgarian pepper
• 2 tomatoes
• 3 cloves of garlic
• 3 tbsp olive oil
• salt and pepper

Preparation

1. So you cooked stuffed peppers, and you had cores left.
   
   
   
2. Cut the peduncle, remove the seeds in a separate container. They can be dried. And then grind and use as a seasoning for soups, salads, side dishes.
3. Shift the clean bases to a preheated pan.
   
   
   
4. Roast them until they're golden.
   
   
   
5. Send chopped tomatoes and chopped garlic to the peppers.
   
   
   
6. Add salt, black and hot pepper, paprika. Stir it up carefully.
7. Keep the dish under the lid for another 2-3 minutes to stew well. More details about the preparation process can be found by watching the video.
   
   
   
8. It's like an axe porridge. I never thought that you could cook anything from the heart of Bulgarian pepper. One can only admire the ingenuity of Turkish cooks.
   
   
   
9. Bon appetit and new culinary discoveries!

In the familiar childhood fairy tale "Man and Bear" everything seems to be simple: the tips of wheat are good, the tips of turnips are bad. But when you meet beet leaves on the supermarket counter, it is easy to imagine the sensations of a clubfoot beast deceived by a clever man.

After all, the cost of a bunch of dense reddish chard leaves (leaf beet) can exceed the cost of a kilogram of root vegetables. What is the advantage of using beetroot bottoms and what can be prepared from it?