Traditional recipes

Baked peppers

Baked peppers

Enjoy it and cook it!

  • 10 large and beautiful peppers
  • salt
  • vinegar
  • oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked peppers:

Wash the peppers and wipe them. Then place the peppers in a pan and place them in the hot oven at approx. 200 degrees C.

Bake until golden brown and the skin turns black in places and then take them out of the oven and let them cool. After they have cooled, peel them by hand (they are very easy to clean) and cut them into slices and place them in a bowl.

Season with salt, vinegar and oil to taste.


Recipe for Baked Peppers stuffed with cheese

The recipe for baked peppers stuffed with cheese - the composition can be adapted and reinvented, depending on your preferences. This recipe is a cold appetizer recipe. Here's how easy it is to do:

  • half a kg of pitted baked peppers
  • green onions
  • 150 grams of cream cheese
  • olives without chopped seeds
  • pepper
  • the green you prefer
  1. Cut the lid off the peppers, or cut diagonally so they can be filled.
  2. Mix cream cheese with olives, sliced ​​green onions and finely chopped greens. Season with salt and pepper to taste.
  3. Fill the peppers with this composition, and if you cut them diagonally, make sure that the filling will not come out, and from time to time catch them with toothpicks.

The recipe for baked peppers stuffed with cheese is served with side dishes such as salads. I wish you good appetite and successful recipes! [Wpurp-searchable-recipe] Recipe for Baked Peppers stuffed with cheese & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]


Baked peppers, the most effective and fastest recipe for making baked peppers

Whenever it comes to baking peppers, we seem to have a hold, whether we smoke, whether we burn during baking, whether it takes us too long, whether we then struggle to clean them of seeds, I know what else !

The other day I was planning to make hot pepper jam like in Valea Viilor, but I kept postponing it for the reasons presented above, and I thought that one day I will go to Aunt Viorica to bake the peppers so that I make smoke and mess in the house, but as the plans don't quite match the ones in the field, my cousin's wedding came, then other problems and I just didn't get there.

I call my mother and tell her to grind some walnuts and bake my peppers, because I really can't, which she tells me, that she saw I don't know which neighbor to stop burning and to bake her halves in the oven, he quickly gave me the details and went shopping.

I want to tell you that with this method, we do not burn at all, the seeds are removed before ripening and the skin on the peppers peels perfectly!

Stay tuned to see how simple and fast it is, not to mention how effective this method is.

Ingredient:

  • As many peppers / capsicums / donuts as you want or as many as you need, I lost 1 kg from 2.5 kg

Baking method:

We wash the peppers in 2-3 waters, we cut them long, we remove the spine and the seed house.

We spread them with the inside on trays lined with baking paper and put them in the preheated oven at 220 degrees, for 20-25 minutes, depending on how big they are.

We take them out in a tray and cover them with a foil of freshness, we leave them until they temper, after which we can peel them. As you can see in the photo below, it cleans perfectly.


Baked pepper cream soup

Ever since I discovered cream soups, I can say that I am a big fan of them at the expense of traditional soups. They are simply made much faster, do not waste so much time in the kitchen and can be so good that I never get tired of making them or eating them.

The other day I was up to my Hungarian neighbors and being hungry, I went into a restaurant with the thought of eating something fast and leaving. They look like the bill on the road doesn't match the one in the restaurant :))

I took the menu and in the “menu of the day” section I came across this baked pepper cream soup and honestly I'm not sorry at all, on the contrary! Slightly sweet and spicy, with a smoky taste from baking peppers, I halted it all, because instead of the main course, which didn't seem to be lost either, that is, a duck leg with red cabbage puree, fondant and sauce of cherries, I asked if another cream could be made and of course the second one came. I left happy and got home, baked the peppers and got to work. What came out, you can see during the recipe.

Other equally delicious cream soups can be found here:

Cream of sweet potato soup with coconut milk and crispy bacon

Ingredient:

  • 2 kg red bell peppers
  • 100 g of garlic
  • 300 g yellow onion
  • 150 g butter with at least 82% fat
  • 50 g of tomato paste
  • 250 g white potatoes
  • Salt and pepper to taste
  • Unfermented sour cream for serving

Method of preparation:

Bake the peppers and clean them from the seed house and peel.

Peel the garlic and onion. We cut the onion into juliennes.

Heat a saucepan in which we put the butter, onion, garlic, a little salt and heat them well over low heat until lightly caramelized.

Add the chopped bell peppers, potatoes and sauté for another 10-15 minutes until the potato is almost cooked.

Put 2-2.5 l of water or vegetable soup, tomato paste and boil until all vegetables are well softened. We taste salt and pepper.

Put everything in a blender and mix until you get a fine and homogeneous cream.

We pour hot in bowls and serve with cream, I also put some basil leaves and I did well that they gave an excellent taste.