Dried bell peppers

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Prepare your food. Seasonal, fall peppers are best suited for this recipe. Their flesh is not so thick, they will wilt faster. But it will also work with winter varieties, thick and fleshy. It will just take longer. I have just such peppers, everything turned out great. The amount of salt can be reduced, depending on your taste. It may take a little less oil, it depends on the amount of pepper in the output.

2. STEP 2

   

   Wash the peppers well and remove soft and spoiled fruits. Peppers can be dried with or without skin. Removing the skin from peppers is not an easy task. If you are not afraid of difficulties, then try it. Place the peppers on a baking sheet and place in the oven, preheated to 200°C, for 20 minutes. The skin should swell a little during this time. My thick peppers puffed up reluctantly; these ones can be kept in the oven longer.

3. STEP 3

   

   When the peppers are sufficiently baked, remove them from the oven and immediately place them in bags. In bags, the skin will separate from the pulp even better under the influence of steam. Let the peppers cool completely in the bags.

4. STEP 4

   

   Remove the cooled peppers from the bags. Remove any loose skin. My peppers were very reluctant to part with her. Some of the skin remained on them. This is not critical; it will not affect the taste of the peppers in any way. So you can safely dry with it.

5. STEP 5

   

   Then remove the center of the peppers along with the seeds and cut them into long strips. I got about 3-4 pieces from each half. Line a baking tray with baking paper. Place pepper strips on it, soft side up. Try to keep the peppers in one layer; if they lie on top of each other, they won’t be able to wilt.

6. STEP 6

   

   Place the baking sheet with the peppers in the oven preheated to 100°C for one and a half to two hours. Leave the oven slightly open; you can place a pot holder between the door and the oven. The peppers will become soft and the tips will dry out slightly. My peppers had to spend two and a half hours in the oven. Focus on appearance.

7. STEP 7

   

   Remove the baking sheet with the peppers. Don't turn off the oven. Using a spoon, scoop the peppers into the center of the baking sheet. Salt them and sprinkle with vegetable oil. I added about one tablespoon. Stir the peppers with a spoon.

8. STEP 8

   

   Arrange the pepper pieces again in a single layer. And return the baking sheet with them to the oven. This time for about an hour. Again, look at their appearance, do not dry them out!

9. STEP 9

   

   While the peppers are drying, finely chop the garlic.

10. STEP 10

    

    Take out the peppers and repeat the previous steps again - collect them in the center, add garlic, mix, distribute in one layer. And back into the oven. For 10 minutes. The kitchen will be filled with the wonderful aroma of garlic and pepper.

11. STEP 11

    

    This is the amount obtained from one kilogram of pepper. Just a little, keep that in mind.

12. STEP 12

    

    Transfer the peppers to a jar. A 300 gram jar was enough for me.

13. STEP 13

    

    Pour oil over the peppers. If you have olive oil, that’s great, but the most common vegetable one will do. It is better to choose refined, odorless. Close the jar with a lid and put it in the refrigerator. It is better to store peppers in the refrigerator.

Comments on the recipe

eeloo4kaa

12.11.2023

4.9

I’ll suggest another delicious option for preparing bell peppers with garlic.

Ira

12.11.2023

4.6

Oooh, how delicious, simply incredible! But you have to play with them (the peppers) for a long time. Looks like it's worth it. Thank you very much for the recipe!