Our dish will look brighter and more appetizing if we take peppers of different colors for cooking, but this is not necessary, you can cook the one that is at hand.

Wash and clean the pepper: remove the seeds and white veins. Then rinse again and pat dry with paper towels. Cut into fairly large chunks. Pour olive oil into a frying pan and fry whole garlic cloves. As soon as the garlic has changed color and turned golden, then throw it away. After the garlic has been removed, immediately put the chopped pepper into the pan. Cover it with a lid and simmer until soft.
You can add half a teaspoon of sugar. Stir gently from time to time with a fork.
It took me about 30 minutes to do this. Peppers should become soft, but remain whole. Prepare the olives and capers: remove the pits from the olives, rinse the capers with cold water. I left the olives whole, if desired, they can be cut into rings. After the pepper has become soft, add the olives and capers to the pan. Only after that, salt to taste. Keep in mind that capers are quite salty, so less salt may be needed.
Mix carefully. We continue to simmer the pepper for another 5-10 minutes already without a lid, so that the excess liquid has evaporated. So, the vegetable side dish of sweet pepper is ready and can be served both warm and cold.
This dish goes well with both fish and meat, but I like it just with a slice of fried bread like. I also add some oregano to this dish. It turns out even more flavorful!
Bon appetit!

If you want to cook the second option with sweet and sour marinade, then instead of putting olives and capers, add apple cider vinegar with sugar to the pan (6: 1 ratio in tablespoons, but focus on your taste and you can reduce or increase the dose of vinegar or sugar).
Then simmer the pepper for a few more minutes without a lid over high heat until the vinegar evaporates.
You can also add a small spoonful of mustard for spice and piquancy.

We are used to the combination of pepper and corn in salads, but have you ever tried a garnish of corn and bell pepper? It goes well with grilled meat, but without meat - the dish is just wonderful! The sweet taste of both main components is emphasized with an additional spoonful of sugar, while chili pepper and garlic add spice to the dish. If you do not overdo it with salt, you can get a sort of Asian balance of taste, when the dish is both sour and sweet, spicy and salty, but none of the shades outweighs.

I like to make a side dish with bell peppers and corn from red and yellow peppers. Green, unripe ones are not so sweet, and may even be slightly bitter, so they personally interfere with me here. But the pepper will be red or yellow, or mixed - it, in principle, does not matter.

If you don't have tomatoes on hand own juice, they can be replaced tomato paste, but then you will need to take a little more water from under the canned corn.

We clean the Bulgarian pepper from green tails and seeds and cut into large pieces. Form, in principle, is not important.

Fry peppers in olive oil with a teaspoon over high or medium heat granulated sugar before it becomes soft enough and covered with a brownish glaze. At this point, there should be a chili pod with the pepper. If you like it spicy, you can cut it, if you don't like it, leave it uncut, but it should be there - for flavor.

When the pepper is ready, add chopped garlic and parsley, tomatoes in their own juice and corn (possible with water from a jar). If you do not want it to be spicy, on the contrary, remove the chili pepper.

With vigorous stirring, fry everything together over high heat until a thick brownish sauce forms (it takes just a couple of minutes). At the very end of cooking, salt and add spices with black pepper, if necessary.

You can use bell peppers with corn and tomatoes in their own juice as a side dish with grilled meat or seafood.

Bon appetit!

Garnish from bell pepper It will be a great alternative to the usual pasta and cereals. It is perfect for fried or stewed meat, poultry, fish.

Bell pepper garnish saved everything beneficial features vegetables. Therefore, it can be used in a vegetarian diet or while fasting. Even a novice cook can cook this dish. And to make the dish bright, it is better to take red and yellow peppers.

We will need:

• bell peppers - 4 pcs.;
• onions - 2 pcs.;
• sugar - 2 tbsp. l.;
• wine vinegar - 6 tbsp. l.;
• salt and black ground pepper- taste;
• greens - to taste.

How to cook:

1. Wash and clean vegetables. Chop into thin strips.
2. Pour a little vegetable oil into the pan, heat it.
3. Put the pepper and simmer it until slightly noticeable softness.
4. Add onion.
5. Add sugar to caramelize vegetables. Pour in the vinegar to balance the taste. Salt, pepper. Keep on fire for a few more minutes.

Bell pepper garnish transfer to a plate, decorate with herbs. It goes well with meat dishes, but can act as an independent dish.

Among the traditional summer meals can safely be attributed stuffed pepper - National dish Bulgarian, Moldavian and Romanian cuisine. For its preparation, peeled bell peppers, rice and minced meat (most often beef) are used. Stuffed peppers are boiled in water or served as an independent dish. But not all hostesses agree with this. They are still puzzling over what to serve with stuffed peppers, and come up with more and more options for side dishes. Some of them are presented in our article.

What side dish goes well with stuffed peppers?

To preserve most of the vitamins and minerals, modern housewives prefer not to boil stuffed peppers, but to bake them in the oven. Otherwise, the cooking technology of the dish is not much different from the traditional recipe. We offer to stuff vegetables with ground beef and rice, then bake them, and we will also tell you to make the dish juicy and beautiful at the same time.

Step by step cooking is as follows:

1. Wash fresh bell pepper (1 kg) under running water, remove the seeds, keeping the stalks, and cut it in half lengthwise.
2. Prepare the filling from 700 g ground beef, rice pre-cooked until half cooked (3 tablespoons) and vegetables fried in vegetable oil (onions and carrots). Add salt and pepper to taste.
3. Stuff the sweet pepper halves with prepared minced meat and put them in a deep baking dish.
4. Prepare tomato puree. To do this, ripe tomatoes are passed through a meat grinder, then bring the tomato in a saucepan to a boil and rub it hot through a sieve. Spices are added to the resulting puree to taste, allowed to boil again, after which the tomato is poured into a mold with pepper.
5. Stuffed peppers are baked in the oven for about 1 hour under a layer of foil, while the volume of tomato sauce should be reduced by a factor of three. The finished dish is sprinkled with fresh herbs before serving.

In this case, there is no question as to how to serve stuffed peppers. A photo of the dish prepared according to the recipe proposed above is presented above. Half a green stuffed pepper on a bright red tomato puree looks very stylish and elegant. Bon appetit!

Delicious sauce for stuffed peppers

Those people who prefer to serve stuffed peppers without a side dish will love the recipes for delicious sauces for the dish. They will be especially useful for baked peppers, where very little gravy remains as a result of cooking in the oven. In this case, you can serve stuffed peppers as an independent dish on a separate plate, after pouring it with a specially prepared sauce.

We offer two options for the sauce: sour cream and garlic and tomato. The first sauce is prepared on the basis of sour cream (20%) with the addition of garlic, spices and herbs. To prepare it, it is necessary to whisk sour cream (250 g), squeezed garlic (4 cloves) through a press, a pinch of salt and black pepper in one bowl with a whisk. Greens in the form of chopped fresh or dried dill are added as desired. The finished sauce can be served in a special gravy bowl or pour peppers directly on top of it so that they are better saturated, become more juicy and fragrant.

Because stuffed peppers traditional recipe, as a rule, are cooked in tomato sauce, then they are served with it. Therefore, the tomato sauce preparation option proposed below is more suitable for oven-baked peppers, with or without gravy.

For tomato sauce, you will need tomatoes blanched and mashed through a sieve (1 kg), spices in the form of black and red pepper, salt, garlic (1 clove), onion (2 pcs.), vegetable oil. In the process of cooking, tomato puree is first brought to a thick consistency, and 5 minutes before the end, garlic, spices and salt are added to it. Onions are fried in vegetable oil in a separate pan. Then it connects with tomato puree and served on the table with stuffed peppers.

Stuffed peppers with mashed potatoes

Sauce is sauce, but many people still lack a side dish for stuffed peppers. For example, hearty potatoes, boiled rice or some other porridge. And the first thing that comes to mind when you need to decide what to serve stuffed peppers with is to do mashed potatoes.

To prepare this classic side dish, boil peeled potatoes in salted water. You need to cook it for 25 minutes from the moment the water boils or until cooked. After that, the water from the pan must be drained and the potatoes themselves should be mashed with a potato masher, gradually adding melted butter (50 g) and warm milk (200 ml) to the puree. Serve the prepared side dish with stuffed peppers immediately. When serving, mashed potatoes can be poured over the gravy in which the pepper was stewed.

When preparing a traditional side dish, you can deviate a little from the rules. For example, potatoes will turn out much more fragrant and tastier if you add garlic, dill or cheese squeezed out through a press.

Fried new potatoes with stuffed peppers

If the preparation of stuffed peppers falls at the beginning of summer, when the sale is full young potatoes, it is him, and not mashed potatoes, that is better served as a side dish. At the same time, you can cook it right in the peel, which contains the most useful substances for the body.

Consider another option with which you can serve stuffed peppers. A side dish in the form of young potatoes is prepared in the following sequence:

1. Medium-sized in the peel, wash well with a brush and sponge.
2. Boil it until half cooked in salted water for 10 minutes after boiling.
3. Take the potatoes out of the water, dry them and put them in a pan with vegetable oil.
4. Fry on all sides until golden brown. At the end of the cooking process, add crushed garlic clove and herbs to the potatoes.
5. Garnish for stuffed peppers is ready. It remains to put it on a plate with the main dish and you can serve it to the table.

Delicious friable rice for garnish with pepper

Despite the fact that rice is necessarily added to the stuffing for stuffed peppers, it is also often served as a side dish to the main course. Less commonly used buckwheat or other cereals. It would seem that rice is absolutely not the product with which to serve stuffed peppers. But in fact, the taste of these two dishes are perfectly combined with each other.

The secret of cooking for a side dish is that the cereal should not be washed or soaked before cooking. Only in this case it will be possible to preserve the structure of rice and prevent it from overcooking.

So, pour a couple of tablespoons of vegetable oil into the bottom of a dry pan, heat it up and add rice (1 tbsp.). Stir the rice with a wooden spatula until it becomes translucent. Now you can add boiling water (1.5 tablespoons), after salting it (1 teaspoon). Cover the pan with a lid and leave the garnish to simmer over low heat until cooked. Open the lid and stir the rice is not worth it. When serving, the garnish is laid out on the bottom of the plate, and stuffed peppers are already on top of it. Bon appetit.

Like stuffed peppers: photo and recipe for an unusual side dish

Minced meat is far from the only filling option for making peppers. Vegetarians and people who adhere to a church fast prefer to cook this dish with mushrooms. At the same time, in order to make stuffed peppers also very useful, the recipe uses brown rice instead of regular white. According to this cooking technology, vegetable halves with filling are baked in the oven in tomato sauce. After that, it will be necessary to beautifully serve stuffed peppers to the table so that even true meat-eaters cannot resist their appetizing appearance.

For 4 servings, you will need to deseed and cut in half lengthwise two large red peppers. At this time, boil brown rice almost until cooked in a ratio of 1: 2 (1 cup of rice - 2 cups of water or vegetable broth). Grind mushrooms. Combine rice, mushrooms and part of the tomato sauce in one bowl. The filling should be quite moist, but not runny. Stuff the halves of the peppers with the resulting mass, pour the remaining sauce (1 ½ cups in total), cover with foil and send the dish to the oven for 40 minutes to bake at a temperature of 200 degrees.

It remains to figure out what to serve stuffed peppers with. The side dish, the photo of which is presented above, involves the use of the following ingredients for its preparation:

• thinly sliced ​​leeks (4 pcs.);
• raisins (½ cup);
• vegetable broth (¼ cup);
• salt and pepper to taste.

To prepare a side dish, it is necessary to stew in a pan in vegetable broth leeks and raisins, adding salt and pepper to taste. When the onion becomes soft and the liquid is absorbed, the dish can be removed from the heat and put on a plate with stuffed peppers.

Side dish "Salad mix"

Potato or pea mash co butter, rice or any other cereal as a side dish are ideal. But what about those who are trying to minimize the number of calories in the finished dish? What to serve with stuffed peppers for those who follow a strict diet?

The ideal option in this case would be a side dish in the form of a mixture of lettuce leaves and vegetables, which are sold already washed and dried in special bags called " salad mix". One such package may contain arugula and chard, Chinese cabbage and spinach, iceberg lettuce, radish and carrot slices, White cabbage with carrots and celery, etc. The meaning of this mix is ​​that it is enough to pour the contents of the package into a bowl, season it with oil, and the salad is ready. It can be served as a side dish to any dish, including stuffed peppers.

Rural salad with stuffed peppers

A light salad of fresh vegetables, with juicy onions, seasoned with vegetable oil, will not leave anyone indifferent. What side dish to serve stuffed peppers with, if it is summer outside, is not even discussed. A low-calorie salad of cucumbers and tomatoes will harmoniously complement the taste of the main dish, while adding practically no calories to it. Preparing this side dish is easy.

First you need to wash and cut cucumbers and tomatoes in random order. Then add half rings of onion, bell pepper and other vegetables that suit your taste. As a dressing, you can use any vegetable oil, such as sunflower, linseed or olive. For a piquant sourness, the salad should be sprinkled with lemon juice, and for a spectacular serving, sprinkle it with herbs. The garnish is served on the same plate with stuffed peppers. And so that the gravy does not mix with vegetables, it is not worth pouring pepper with it when serving.

Gorgeous roasted pumpkin

Traditional side dishes for stuffed peppers in the form of mashed potatoes, rice or buckwheat get bored very quickly. Over time, I want to try to cook something new and interesting. A tasty alternative to boring side dishes can be a pumpkin baked with herbs, spices and olive oil. It turns out so tasty that the question of what to serve stuffed peppers with festive table, disappears by itself.

To prepare a side dish according to this recipe, you will need a pear-shaped, or rather, that part of the fruit where there are no seeds. It must be washed well and peeled with a vegetable peeler. Then the pumpkin is cut into small cubes (about 2 cm thick). Next, they must be laid out in a baking dish in one layer and mixed with spices.

The amount of spices with which the pumpkin is baked can be adjusted to your liking. It is mandatory to add garlic squeezed through a press (4 cloves), red and black pepper, salt, rosemary, a little olive oil. After that, the form should be shaken well, and grate more nutmeg on top. The pumpkin is baked in the oven at a temperature of 200 degrees for 30 minutes. During cooking, the dish must be stirred so that the vegetable cubes are baked evenly. Put the finished pumpkin on a plate with stuffed peppers. Garnish can be garnished on top if desired. green onion and grated parmesan. From this, the taste of the dish will only benefit.

Green beans in tomato sauce for garnish

Fresh or cooked vegetables are the most common side dish for stuffed peppers. They complement the taste of the finished dish, make it more harmonious and interesting. Along with traditional lettuce, cucumbers and tomatoes, you can cook green beans as a side dish. This will not only diversify the taste of the dish, but also beautifully serve stuffed peppers.

To prepare the side dish, the bean pods must be boiled until half cooked. To do this, their ends must be cut off, and the prepared pods should be thrown for no more than 4 minutes in a pot of boiling salted water. Drain the cooked green beans in a colander and set aside.

Meanwhile, fry a few garlic cloves crushed with the flat side of a knife in olive oil. After a couple of minutes, remove the garlic, while adding green beans and chopped cherry tomatoes to the pan. You can also use regular tomatoes. However, they will have to be pre-blanched, peeled and only then cut into cubes. string beans cooked in a tomato for about 5 minutes, after which it is laid out on a plate with stuffed peppers. This side dish can be served hot or cold.

Everyone chooses the perfect side dish for stuffed peppers for himself. Someone likes it better fresh salads from vegetables or traditional mashed potatoes, and someone prefers to serve the dish separately from the side dish. The taste of stuffed peppers will not get worse or better, only its presentation will change.

Bulgarian pepper with onions is an excellent homemade preparation for the winter, an ideal snack for hastily, a delicious hot main course and a side dish suitable for meat dishes. Raw, it is also a light salad for breakfast or dinner. By diluting the two main products with additional ingredients, you can get a menu for a whole week.

Five of the fastest bell pepper recipes with onions:

If you have a desire to prepare a winter harvest, pick up multi-colored varieties of sweet pepper - ready meal will look bright, fun and very appetizing. The same applies to peppers stewed with onions, and to peppers, stuffed with meat and rice. For salads, it is better to choose bell peppers not so much by color as by juiciness: yellow-orange and red are preferable in this case.

The most common and easiest way to cook this stew dish is as follows:

1. Chop bell pepper and onion into strips of equal size.
2. Put in a heated pan with olive oil and fry, stirring, until cooked.
3. Add salt and spices to taste.
   The result is both an appetizer and a side dish. With the addition of vinegar - and harvesting for the winter. If you add other products: carrots, zucchini, tomatoes - you get a vegetable stew.

The five most commonly used ingredients in sweet pepper and onion recipes are:

Marinated Bell pepper prepared with onions like this:

1. For the marinade, water, vinegar, salt, vegetable oil and sugar are mixed.
2. Peppers and onions are coarsely chopped.
3. The marinade is boiled over a fire, then vegetables are immersed in it. They should boil for 3 minutes.
4. Peppers and onions from the boiling marinade are laid out in sterilized jars and poured with marinade.
5. Banks are rolled up and stored in the cellar.
   Peppers with this method of cooking will turn out tender, and onions will be crispy.