Description
I want to share my favorite recipe for baked bell peppers, which are prepared in season and harvested in winter. I have so often this dish is served that the proportions of the ingredients are always different, depending on the required quantities, and, depending on the reason. Let me explain, if the dish is served on a festive table, the peppers I have a whole tail. If just for each day, the peppers cleaned of seeds and stem, cut into pieces and add to the gravy. The taste does not change, and is much more convenient already shelled, especially for children. If you are preparing for the winter, also cleaning the seeds, because the seeds Bank to spin, just makes no sense. Or another option for the winter, peppers roasted, cleaned and frozen. Gravy tightening in banks. And when serving, defrost the peppers and served with gravy, taste prakticheksi in the summer and as the freshly prepared peppers. If someone will be interested in the recipe, and have any questions, I with great pleasure will answer, because to describe everything in the introduction is not possible. Here is the number of ingredients, which has made this portion.
Ingredients
-
Carrots
5 piece
-
Onion
7 piece
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Tomato
20 piece
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Vegetable oil
200 g
-
Salt
-
Sugar
-
Pepper
17 piece
Cooking
My peppers, put them on a baking tray lined with foil. Send the peppers to be baked in a preheated oven to 180 degrees on my pan fit 13 large and meaty pepper. Watch the oven, turn over periodically for uniform cooking. It took me 25 minutes.
While the peppers are baked, prepare the vegetables for the gravy. Wash and peel onion, carrot, tomatoes and remaining 4 bell peppers, I also add in the gravy. Cut into cubes onions, carrots and pepper.
In a pot or deep frying pan (my cast iron, since the Soviet times specifically for this purpose) pour vegetable oil and put the onion there. Fry it until soft. Then add the carrots and continue to fry until the carrots will not flounder. Finally put the sliced pepper and a little bit of fry constantly stirring vegetable mixture. Tomatoes cut into slices, chop them in a blender.
Grind the tomatoes in a blender chunks and add to the pan. Bring to the boil and reduce the heat.
Gravy ovarium until the liquid evaporates, stirring so that the vegetables don't burn. After boiling, I it took about 40 minutes.
The peppers are ready remove from the oven and give some time for them to cool so you can clean from the skin. As you know, I do everything in parallel, and peppers bake, and gravy do. Put the peeled peppers in a deep bowl, because they let the juice, which we add in the gravy, will not give good to disappear. Collect the foil, the pan is almost clean.
When gravy is desired consistency, add salt and sugar to taste. I add salt and taste. If sauce is too acidic (depends on the tomatoes), then I podlasia, sometimes this is not necessary. But often have a little bit of sugar, it should be done exactly to your taste, the exact proportions can not give. Then pour in the gravy the juice from the peppers, mix and add pepper, either whole or chopped, and give the mixture together with pepper to simmer for another 10-15 minutes. This is to ensure that the pepper soaked in vegetable juices and gave it to your taste. Turn off the gas and cool the peppers, if we made them now. If you want to spin for the winter, then prepare banks, after their prosterilizovat. Fill a jar of peppers with sauce and roll up. Banks wrap it up and leave them to cool.
For my taste the peppers the most delicious chilled. We decided to serve this dish on the holiday table. To do this in a deep dish/plate in a circle, stack the peppers (I cut the tails so they look more aesthetically pleasing), and in the center of the dish for the peppers put the gravy). Entertained guests and yourself try.
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