How to cut sweet pepper. How to properly cut a bell pepper

Sweet pepper is undoubtedly one of the best gifts of Nature to mankind. Sunny, saturated with the lively energy of the sun and summer, every time it invariably becomes an adornment of any summer and autumn table. While the garden beds are still delighting summer residents with a harvest, it's time to think about preparing peppers for the winter.

It is pepper, due to its taste and the beautiful green, yellow and red colors of the fruits, that has the greatest chance, with the right approach, to become a hit on winter holiday tables.

Top 7 most profitable pepper blanks

It's no secret that we will always strive to prepare a masterpiece, and spend time and money to a minimum. And this is true in our fast-paced, stressful life. Therefore, out of thousands of different methods and recipes, today’s selection includes just such ... well, so that both quickly and “masterfully”

1. Pepper in the freeze

Very convenient form of preparation for the winter. Fresh frozen pepper retains its aroma, which is just a godsend for winter dishes: on a February day, the smell of fresh pepper will be akin to a holiday). Peppers are frozen for different purposes, and the method of preparation also depends on the goals. What are the options?

As a dressing for dishes (soups, mashed potatoes, stews)

It’s generally simple here: peel the seeds from the peppers and cut them as soon as you think of them - into rings, straws, cubes, slices ... put them in portions or all together, put them in a bag - and send them to the freezer.

As a finished semi-finished product

For this type of workpiece you need:

Bake peppers on a baking sheet in the oven at a temperature of +180 ° C for half an hour.

Remove the skin from the cooled fruits and remove the seeds, and fold the peeled roasted peppers in batches into a bag or containers and send to freeze.

In winter, having thawed such semi-finished products, it is enough to add pepper, garlic, oil or lemon juice to taste - and you get an incredibly tasty and beautiful salad.

2. Pepper for stuffing

A very popular and profitable preparation. Stuffed peppers have become a favorite dish for many, so these recipes are always relevant. We present two of the simplest options.

Rinse not very large peppers, remove the stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity.

Arrange in 2 or 3 liter jars, pour the brine in which the pepper was boiled to the top, add table vinegar 9%: for a 2 liter jar - 2 tbsp. spoons, for a 3-liter - 3 tbsp. spoons - and roll up.

1. Cook pouring from the calculation:

Water - 1 l
Sugar - 70 g
Salt - 35 g
Citric acid - 8 g

2. Dip the peppers, peeled from the stalks and seeds, for 2 minutes in boiling water and immediately cool in cold water. Put them one into the other and put them in a jar or, flattening, lay the peppers sideways one on top of the other.
3. Pour the finished blanks with boiling filling, sterilize:

liter jars - 10-15 minutes,
2 liter - 20 min,
3 liter - 25 min.

4. Roll up immediately.

In winter, it is enough to open such a jar - and you can immediately stuff the peppers! Convenient, fast and delicious!

3. Lecho

An extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. A characteristic feature of the traditional lecho is the mandatory presence of 3 components: sweet peppers, tomatoes and onions.

But, as often happens with dishes that people love, each housewife began to interpret it in her own way, as a result of which today lecho is a variety of combinations of bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even everything that you think of adding there)

Almost Classic Lecho Recipe

You will need:

Bulgarian pepper - 2 kg
Tomatoes - 2 kg
Onion - 1 kg
Vegetable oil - 150 g
Vinegar 9% - 3 tbsp. spoons
Sugar - 4 tbsp. spoons
Salt - 2 teaspoons
Black peppercorns - 1 teaspoon
Allspice - 4 pcs
Bay leaf - 2 pcs

Cooking:

Rinse the tomatoes, chop them in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.

Put everything in a basin or saucepan, add sugar, salt, pepper, bay leaf and oil and simmer the whole mass over low heat for an hour. At the end, add vinegar, pour the finished lecho into jars and roll up.

Invert onto lids and leave to cool in a warm place.

In the next video - another lecho recipe: from bell peppers, carrots and onions.

Lecho can be used both as a separate dish and as a side dish, and both will be a joy in winter.

4. Adjika

Spicy seasonings have always been in honor of the people, and - one of them, In the classic version, adjika is red, and, carefully ground with salt. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots, and even. Agree, today almost any hot sauce containing hot peppers and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.

Original mild adjika

You will need:

Bulgarian pepper - 1.5 kg
Tomatoes - 5 kg
Carrot 1 kg
Garlic - 350 g
Sugar - 300 g
Salt - 100 g
Vinegar 9% - 250 ml
Vegetable oil - 1 cup (250 ml)

Cooking:

Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, and after boiling, simmer the mixture over low heat for 45-60 minutes.

Then add salt, sugar and butter and continue to simmer for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes, add the chopped garlic.

After that, after 15 minutes, spread the finished adjika into prepared jars and roll up.

Adjika Georgian

You will need:

Bulgarian pepper - 5 kg
Hot pepper - 500 g
Tomato paste - 500 g
Tomatoes - 1.5 kg
Carrot - 1 kg
Onion - 2.5 kg
Garlic - 5-6 pieces
Parsley - 1 bunch
Fresh and dry cilantro - 1 +1 bunch
Salt - to taste

Cooking:
Grind all the ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in heated jars and roll up.

As you can see, both recipes are simple in execution, but different in taste, although both are “adjiki”

5. Peppers in the marinade

Pickled peppers become a decoration of any table. Red, yellow and green spicy-sweet slices look great among snacks and conquer with a spicy smell and excellent taste. Properly prepared preparation is always a win-win option: pickled peppers are incomparable both in taste and in appearance!

pickled pepper recipe

You will need:

Bulgarian pepper - 8 kg
Sugar - 400 g
Salt - 4 tablespoons
Vinegar 9% - 400 g
Sunflower oil - 400 g
Bay leaf - 4-5 pieces
Carnation - 4-5 pieces
Black peppercorns - 12 pcs
Allspice - 4-5 pcs
Water - 2 l

Cooking:

Remove the seeds from the pepper and cut into quarters. For blanks, it is better to choose short, more or less identical fruits, then the slices will be the same. But, if the peppers are different, it doesn’t matter, then you can cut the long ones into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.

Prepare the marinade - add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in the vinegar.

Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) to the boiling marinade.

On a small fire, keep the pepper in the marinade for 4-5 minutes (more for the sake of prevention is not worth it)) and quickly transfer to prepared jars. Once the jar is full, roll it up.

Peppers in tomato-garlic sauce

Delicious and fragrant preparation for the winter. It is prepared easily and quickly, and it will find a lot of fans).

You will need:

Sweet pepper - 1 kg
Tomatoes - 700 g
Garlic 3-4 cloves
Sugar - 2.5 tablespoons
Salt - 1.5 tbsp. spoons
Vinegar (apple, wine) - 30 ml
Vegetable oil - 30 ml

Cooking:

Grind tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue to boil for another 5 minutes.

Peel the pepper from the seeds and cut into quarters, put in the tomato-garlic mass, mix and simmer over low heat for 15 minutes. After adding vinegar, hold on fire for another 10 minutes, arrange in prepared jars and roll up.

From the specified amount of pepper, 2 jars of 0.5 liters of the finished product are obtained.

Another way to prepare Bulgarian pepper in a tomato will be shown by the permanent author of our Youtube channel Tatyana:

Marinated fried peppers

original blank; peppers in this version are not exempted not only from seeds, but even from the stalk. In this form, they are fried and only then poured with marinade. In winter, such peppers go with a bang. Moreover, by putting peppers of different colors in different jars, you miraculously simultaneously make blanks that are different even to taste - here you have a bright winter variety!

In the next video - one of the options for harvesting fried peppers in marinade

And the pepper marinade itself

Just as cucumber pickle has its “purpose”, so the pepper marinade, which remains after the pepper has migrated to the table, can have a “second life”. Remember how much delicious canned food marinade you had to pour out? But our summer residents have found the possibility of “waste-free country production” here too!

6. Stuffed Peppers

In summer, housewives most often stuff peppers with minced meat and rice or vegetable mixtures. The same peppers can come to our winter tables. Here are two recipes that, if not useful in this particular variant, will certainly serve as a starting point for a new idea, how you can stuff peppers to send them for long-term storage.

You will need:

Bulgarian pepper - 10 pcs

Zucchini - 500 g

Carrot - 1 piece
Onion - 2 pcs
Tomato juice - 1 l
Peppercorns, salt, herbs

Cooking:

Peel the peppers, remove the stem and seeds. Blanch in boiling water for 4-5 minutes.

For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.

Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes and roll up.

And in the next video - advice on how to cook stuffed peppers for freezing for the winter:

7. Vegetable caviar from pepper

That's what everyone will like in winter, it's pepper caviar with vegetables. It can be used as a side dish, spread on bread, and simply eaten with spoons, thanks to summer for such a wonderful tasty opportunity!

What needs to be done for this? And quite a bit!

You will need:

Pepper - 2.5 kg (best meaty varieties)
Carrot - 150 g
Onion - 250 g
Tomatoes - 200 g
Parsley root - 1 pc.
Celery root - 1 pc.
Ground black pepper - 0.5-1 teaspoon
Ground allspice - 0.5-1 teaspoon

Cooking:

Pepper bake in the oven, peel and seeds, pass through a meat grinder (blender).

Cut the carrots and parsley and celery roots into strips, fry until half cooked, and fry the onion until a beautiful golden color.

Peel and chop the tomatoes, bring to a boil and boil for 3-5 minutes, then add all the prepared vegetables and simmer the mixture for 10 minutes.

Arrange the finished caviar in jars and be sure to sterilize: jars 0.5 l - 30 minutes, jars 1 l - 40 minutes

Caviar in storage is capricious, so you should not reduce the sterilization time, this will guarantee long-term storage. After sterilization, roll up the jars and leave them upside down on the lids under the covers for a long cooling.

It's funny that in their homeland, in America, pepper is a perennial shrub, and even grows just like that, without care and care ... Our pepper (and us along with it) is not so lucky, and soon the first frosts will deprive us of the opportunity to bring dachas, these wonderful fruits full of juicy summer warmth.

While there is time and pepper on the beds - you need to "re-prescribe" it in cozy glass jars so that on a frosty December day they begin their triumphal parade on our winter tables, where they will become the most welcome guests and favorites)

06/06/2013 | Prepared: 1934 | Grade: 5.0

How to cut sweet bell pepper

Before cutting a bell pepper for salads or other dishes, it must be thoroughly washed and the stalk and seeds removed.

If you cut the pepper into strips or cubes, then you can cut the pulp from four sides of the stalk, then remove the membranes and rinse the pepper from the inside.
If you plan to cut the pepper into strips, then all four parts are cut lengthwise into thin slices. If smaller straws are needed, then the pepper slices are cut into two, and then cut into strips. A multi-colored pepper straw is perfect for decoration.
If it is necessary to cut the pepper into rings or half rings, then the stalk is first removed, cutting it out from the inside, then the pepper is washed and cut into rings.

Preparing Peppers for Stuffing

In order to cook stuffed peppers, you need to cut the stem in a circle. In the hole, remove partitions and seeds, rinse with cold water. That's all, the pepper is ready for stuffing. In order to make it softer, you can hold it in boiling water for a couple of minutes, let it cool and fill the peppers with minced meat.

How to peel a bell pepper from the skin. The upper skin is rather poorly digested by our body, so it is better to remove it before use. In order to quickly remove the skin from the pepper, it must be thoroughly washed, dried and put on a wire rack in the oven. As soon as you notice that the peel of the pepper is bubbling, you can take it out of the oven and wrap it in a damp towel and thus cool. After such actions, the skin will perfectly move away from the pulp.

Bulgarian pepper for children

Despite the fact that pepper contains many vitamins and trace elements useful for the human body, children often refuse to use it. In order to change the situation and draw children's attention to pepper, you can try to play not only with its color, but also with the shape of the cut. You can thus decorate any dish in an original way, and the child will eat with great pleasure not only the dish itself, but also the decoration. The trick works well when you invite your child to lay out interesting figures from chopped peppers on their own or offer peppers as a plate for any suitable filler.

Lecho and salads, stews and pizzas, soups and sauces, appetizers and decorations of dishes - sweet pepper has a very wide use in cooking. We all know how to handle this vegetable, but the phrase “live and learn” was not invented in vain, and today we will learn again how to properly cut peppers into strips and more. In cooking, everything has been thought up before us competently, sensibly and simply, so forget your home-grown method of slicing “anyhow”, from now on we will do everything beautifully.

Sweet pepper has long been grafted with the adjective Bulgarian. However, three main varieties with red and green fruits are common in the CIS: Novocherkassk, Maikop and Bulgarian. The taste of red peppers is more intense, and they benefit in favor, at least due to the content of ascorbic acid.

The yellow and orange varieties are a notch below red peppers in terms of taste, but they are best used for winter preparations.

Multi-colored peppers are loved not only for their taste, but also for their decorative role. After all, a salad with red, yellow, orange and green pepper straws, as well as lecho with four-color slices and motley stew will look so beautiful and sunny.

Primary processing of pepper

Before you start cutting peppers, you need to properly prepare the fruits:

Rinse the fruit thoroughly under running cool (but not cold) water.
Then we wipe it with a paper towel and proceed to cutting.

To cut the peppers, you will need a cutting board, a large chopping and slicing knife, and a small, pointed paring knife.

Don't let the bizarre shape of the pepper fool you. It can be chopped into very even, beautiful straws, like other types of vegetables. Depending on the thickness of the straw, peppers are used in different dishes.

The thin straw has a thickness of 0.2-0.3 cm and is used for fresh and warm salads, cabbage sourdough, some fresh soups, as well as toppings and snacks.
Standard straws are 5-6 mm thick, the application is wider: soups, stews, gravies, in particular lagman, salad.

How to cut a bell pepper into strips

First way

The washed and dried fruit is placed on a cutting board in the center, turning it so that the stalk is on the side of the hand holding the knife. We cut off the top of the pepper with the stalk, making a cut directly under the bend line located under the handle.

After that, turn the pepper over and cut off its lower part also under the bend line.

Now you need to put the pepper on the board with the bottom cut and make an incision along its side wall. But you don't need to cut the whole fruit in half, we only need one wall.

We lay the pepper on its side, open it along the cut and remove the seeds with white membranes (partitions) with a knife. The best way to do this is to use a paring knife.

Peeled pepper open and cut into 2 halves across.

After that, we put the halves in a pile and chop the pepper into straws of the desired thickness: 0.2 cm for thin straws and 0.5 cm for thick ones.

Second way

We wash the pepper, wipe it with a napkin and lay it sideways on the board. With a knife, cut off the side walls of the pepper, without reaching the testis with the knife.

After that, we cut the cut plates along the length into strips of the desired thickness.

If you want to get an even straw, then the top and bottom of each plate should be cut off.

Lecho is a traditional Hungarian winter salad recipe that includes twisted tomato, onion and lots of sweet peppers. However, it is necessary to cut the pepper for lecho by no means into straws, as some home cooks believe, but into slices.

In addition, such cutting is used in stewing and baking, and if the slices are thin, then for soups, salads and pizza.

Pepper cut into three or four parts on the sides, without affecting the testis. Shares should not be flat, but in the form of cups.

After that, chop the pepper along the slices of the thickness you need.

No less popular is the preparation for the winter of pickled peppers, cut into large slices. In this case, cutting is even easier.

Cut the pepper in half lengthwise.

Then remove the seeds from the center of the pepper halves.

After cleaning, we cut each half lengthwise into 2-4 parts, depending on the desired thickness of the cut.

Cube cutting of pepper is perhaps the most popular in cooking. Pepper cubes are added to soups, sauces and gravies, stews, salads, snacks, side dishes.

Diced cutting is a continuation of the straw chopping method:

We cut off the top and bottom of the pepper, after which we cut the fruit along the front wall.

We put the pepper on the board, open it along the notch and remove all the seeds along with the partitions.

Now we cut the pepper layer into 2 parts and cut into strips of the thickness you need.

After that, we collect the straw slices in a pile, knock them out with a knife from one edge, aligning them, and chop them across the bars into cubes.

The second way to cut peppers into cubes involves the initial shredding of the fruit into thin slices:

Cut the pepper into 4 parts on the sides.

After that, cut off the white membranes with a sharp knife and at the same time align the pepper slices a little.

Then we chop each piece, first along the straw, and then across the cubes.

Now that you have figured out how to cut bell peppers into strips, slices and cubes, your culinary knowledge base has been replenished with a worthy trophy.

In addition, our website provides detailed master classes with videos on different types of cutting, which will teach you how to properly cut not only peppers into strips, but also cabbage, carrots, onions, potatoes and other vegetables.