Baked peppers in brine

Baked peppers in brine

Baked peppers in brine

Baked peppers in brine


Grilling is the best way to cook Bulgarian peppers, fleshy and crunchy. Roast in the oven or Grill, pepper becomes concentrated flavor and light fragrancefire during become soft, losing excess moisture, in a Word, of good vegetablebecomes a perfect. On with the baked peppers, you can do anything you wanteat just so or with cheese, Cook bruschetta or a quick marinade. Since childhood I felt distrust of this vegetable is a sweet pepper is actually not sweet! — but it is baked peppers reconcile me with him once and for all.

Difficulty — low

Cooking time — 1:00


Ingredients for 2 servings:

  • 2 Bulgarian pepper

for the marinade:

  • 2 Tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice or wine vinegar
  • 23 sprigs of parsley
  • 2 cloves garlic
  • 1/2 teaspoon dried oregano
  • ground chili
  • Salt
  • black pepper



Preheat oven to 430 F (or turn the grill on full power) and place the peppers on the grill. Cook them for about 2030 minutes, turning from time to time, until the emergence of solid crust. Long keep the peppers in the oven to anything — burnt skin is falling by the wayside from pulp and easy clean up, and here’s another stick tightly. When the peppers will darken from all sides, tighten them in a bag or put in a pan and cover with the lid: this cool they finally relax, then peppers need to peel and seed, and divided into several large pieces.

Baked Peppers themselvesexcellent snack, especially if you roll them in rolls with soft cheese inside. But we can do even better, peppers lightly marinate. For the marinade, connect the finely chopped garlic and parsley leaves, add some dried oregano, season with salt, black pepper and dried chilies (mild severity of our baked peppers really does not hurt), pour in olive oil and lemon juice orwine vinegar and whisk with a fork. Pour marinade peppers so they were bundled up to them from all sides, and leave it alone.

Pickled peppers can be eaten after just half an hour, and through 3:00 they come out at the peak of flavor. If you have prepared more peppers than you caneat, you can store them in the refrigerator right in the marinade, but there as an appetizer or on bruschetta, optionally crumble on top a little salty cheese. As to the remaining marinade, then it does not disappear from it turn out great salad dressing.

This pepper is a great addition to Chateaubriand Steak

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