Preparations of bell peppers for the winter - 245 cooking recipes

In temperate climates, it bears fruit only in the summer, and the remaining three seasons are quite expensive. To save money and delicious homemade dishes, housewives prepare it in different ways. The easiest and fastest option is freezing. Peel, cut into cubes or strips, put in a container (by color or arrange a kaleidoscope), and on cold days use for lunches and dinners. If you remove the lids, take out the seeds and keep the vegetable in boiling water for 20-30 seconds, you will get an excellent base for stuffing. Soft pepper “baskets” easily fit into one another. We put them in 10 pieces (or how many your freezer can hold), put them in a bag - and wait for the cold. The baked pulp without skin is also sent to the cold. Then prepare the salad - add garlic, pepper, salt and aromatic oil. The recipe for fried bell peppers for the winter is gaining momentum in popularity. It needs to be washed, fried in oil, poured with marinade - and that’s it. You will find juicy, crispy gogoshars (as they are called in Moldova), which can be eaten simply with bread, or can be added to salads, porridges, thick rich soups. The stuffed version of the preparations does not work with meat products (they are only frozen), but very successful with vegetables. They use cabbage, carrots, onions, oriental dressings and spices. Lecho, marinades, brines, adjikas - the cuisines of the world offer such a choice that everyone will find their own recipe.