Garnish of bell peppers and carrots. Vegetable garnish of sweet pepper

This light vegetable snack can be the start to any meal, be it breakfast, lunch or dinner. Or as a completely independent dish. Delicious, simple, fast and healthy. The dish is lean, so it is useful for those who periodically fast or for vegetarians.

To prepare this dish, you need to take the following products: bell peppers (preferably of different colors), onions, carrots, garlic, tomato paste, sunflower oil, salt, sugar and ground pepper.

Pour sunflower oil into the pan. Peel the onion, wash and finely chop. I put it on the pan.

We clean the carrots, wash and grate them. Add to onion.

We clean the bell pepper, wash and cut into strips.

Add chopped peppers to onions and carrots. Stew vegetables under a lid over medium heat.

When all the ingredients are almost ready, add tomato paste (tomatoes), salt and pepper to taste, put sugar (optional). Stir and continue to simmer until done.

Put chopped garlic and herbs in the finished dish.

A light summer snack is ready. Delicious with fresh bread, as well as boiled hot potatoes, meat or fish.

Tasty and healthy.

Bulgarian pepper with onions is an excellent homemade preparation for the winter, an ideal snack in a hurry, a delicious hot second course and a side dish suitable for meat dishes. Raw, it is also a light salad for breakfast or dinner. By diluting the two main products with additional ingredients, you can get a menu for a whole week.

Five of the fastest bell pepper recipes with onions:

If you have a desire to prepare a winter harvest, pick up multi-colored varieties of sweet pepper - the finished dish will look bright, fun and very appetizing. The same applies to peppers stewed with onions, and peppers stuffed with meat and rice. For salads, it is better to choose bell peppers not so much by color as by juiciness: yellow-orange and red are preferable in this case.

The most common and easiest way to cook this stew dish is as follows:

1. Chop bell pepper and onion into strips of equal size.
2. Put in a heated pan with olive oil and fry, stirring, until cooked.
3. Add salt and spices to taste.
   The result is both an appetizer and a side dish. With the addition of vinegar - and harvesting for the winter. If you add other products: carrots, zucchini, tomatoes - you get a vegetable stew.

The five most commonly used ingredients in sweet pepper and onion recipes are:

Pickled sweet peppers with onions are prepared as follows:

1. For the marinade, water, vinegar, salt, vegetable oil and sugar are mixed.
2. Peppers and onions are coarsely chopped.
3. The marinade is boiled over a fire, then vegetables are immersed in it. They should boil for 3 minutes.
4. Peppers and onions from the boiling marinade are laid out in sterilized jars and poured with marinade.
5. Banks are rolled up and stored in the cellar.
   Peppers with this method of cooking will turn out tender, and onions will be crispy.

Our dish will look brighter and more appetizing if we take peppers of different colors for cooking, but this is not necessary, you can cook the one that is at hand.

If you want to cook the second option with sweet and sour marinade, then instead of putting olives and capers, add apple cider vinegar with sugar to the pan (6: 1 ratio in tablespoons, but focus on your taste and you can reduce or increase the dose of vinegar or sugar).
Then simmer the pepper for a few more minutes without a lid over high heat until the vinegar evaporates.
You can also add a small spoonful of mustard for spice and piquancy.

We are used to the combination of pepper and corn in salads, but have you ever tried a garnish of corn and bell pepper? It goes well with grilled meat, but without meat - the dish is just wonderful! The sweet taste of both main components is emphasized with an additional spoonful of sugar, while chili pepper and garlic add spice to the dish. If you do not overdo it with salt, you can get a sort of Asian balance of taste, when the dish is both sour and sweet, spicy and salty, but none of the shades outweighs.

I like to make a side dish with bell peppers and corn from red and yellow peppers. Green, unripe ones are not so sweet, and may even be slightly bitter, so they personally interfere with me here. But the pepper will be red or yellow, or mixed - this, in principle, does not matter.

If you do not have tomatoes in their own juice on hand, you can replace them with tomato paste, but then you will need to take a little more water from the canned corn.

We clean the Bulgarian pepper from green tails and seeds and cut into large pieces. Form, in principle, is not important.

Fry the peppers over high or medium heat in olive oil with a teaspoon of granulated sugar until it becomes soft enough and covered with a brownish glaze. At this point, there should be a chili pod with the pepper. If you like spicy, you can cut it, if you don't like it, leave it uncut, but it should be there - for flavor.

When the pepper is ready, add chopped garlic and parsley, tomatoes in their own juice and corn (possible with water from a jar). If you do not want it to be spicy, on the contrary, remove the chili pepper.

With vigorous stirring, fry everything together over high heat until a thick brownish sauce forms (it takes just a couple of minutes). At the very end of cooking, salt and add spices with black pepper, if necessary.

You can use bell peppers with corn and tomatoes in their own juice as a side dish with grilled meat or seafood.

Bon appetit!