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Baked pepper food with sour cream

Baked pepper food with sour cream

Peel a squash, grate it and slice it.

Put oil in a saucepan and add finely chopped onion.

Cook for a few minutes then place the carrot on the small grater.

Cook for another 5 minutes then put a spoonful of pepper paste.

Add thyme, salt, pepper, crushed garlic and a little water.

Leave it to boil until the water drops and the sauce remains.

Add the peppers, green parsley and leave for a few more minutes.

Put the broth and cook for another 5 minutes.

Add sour cream and spices if needed.

Serve with different garnishes (rice, potatoes) with steak or grill.

They can be used without fasting without adding cream.

We served the pepper food with french fries and it was great.


Copper Pepper Food

Boil the diced potatoes in salted water. Drain.

Bake the peppers in the oven tray, for about 45 minutes, at 180 degrees, turning them on all sides, at an interval of 10-15 minutes (you can also bake them on the stove or on the grill).

Take them out in a bowl, sprinkle with salt, put the lid on and let them "sweat" for 10-15 minutes.

Peel a squash, grate it and squeeze the juice. Remove the stalk, seeds and cut into strips. Set it aside.

Separately, sauté the sliced ​​onion / slices together with the hot pepper in the hot oil for about 5 minutes or until they soften. Add the pepper slices, the top collected from them and continue to cook for another 3 minutes or until the juice begins to caramelize slightly. Season with salt and pepper.

Put the corn kernels (drained), the diced boiled potatoes and leave on the fire just enough to heat all the ingredients.

Add the cream and mix until it melts and forms a sauce.


Baked peppers with sour cream simple Moldovan recipe

Baked peppers with sour cream it is a simple and delicious food, for which you only need a few ingredients.
The recipe is easy to prepare, quick to make and tasty in any season.
The sauce from baked peppers with sour cream it can be thickened with flour or starch or left as is. I preferred it that way. It can also be prepared with chicken.
If you liked the recipe, try the baked pepper salad or the hummus with baked peppers


Baked pepper food with sour cream

To those who boil zacusca on the last hundred… jars, to those who can't resist some peppers as they fall and, especially, to those who are still looking for the taste of Mamaie's food, we send:

1. Gather together: 1 kg bell pepper, 2 onions, 200 ml sour cream, 70 ml Spornic Premium oil, 4 cloves garlic, 2 tablespoons flour, parsley, salt, pepper.

2. Turn on the oven, stove or stove flame and toss some colorful peppers, naughty with spices and sparkles. Do not take them off the fire until they have thoroughly tanned all the forms of the plump.

Snow a pinch of salt over them and cover them with a lid, to leave their juices, to peel off their skin, to make their beggars for a quarter of an hour.

While the peppers are pampered in the sauna, chop the onions and fry them in the best oil. Pour a little of the pepper juice and fill with a cup of water, then bring to a boil.

Mix two tablespoons of flour with a little sour cream and gradually add to the pan, stirring constantly. Let it boil for about 5 minutes, then remove from the heat and, after another 4-5 minutes, add the rest of the cream, crushed garlic, salt and pepper.

The peppers are "peeled", cleaned of seeds, and the remaining pulp is cut into strips. Add them to the stew together with half a bunch of chopped parsley.


Pasta ingredients with baked pepper sauce:

  • 400 grams of short pasta (I used penne)
  • 600 grams of bell peppers (or 400 grams of frozen or canned baked peppers)
  • 2 cloves of garlic
  • 3 tablespoons olive oil
  • 3 tablespoons concentrated tomato broth (mashed potatoes)
  • 2-3 sprigs of fresh basil or 1 teaspoon of dried basil
  • 200 grams of liquid cream for cooking (with 12-15% fat enough) and pepper

Preparation of pasta with baked pepper sauce:

For this recipe, I would especially recommend the red and yellow peppers, which will give a beautiful color to the sauce, but this time I also had a green one and in my opinion the final color of the dish did not suffer.

If you use fresh peppers (if you don't already have baked peppers) know that they can also be cooked in the kitchen, they don't have to be grilled. Simply place the peppers in a well-heated pan in which you put a teaspoon of oil, cover with a lid so as not to fill the whole kitchen with smoke and grill them nicely on all sides, touching them from time to time. The peel of the peppers should turn dark brown. When they are well cooked, take out the peppers in a bowl and cover it with a lid, they will cool slowly, steaming there and this will help you to easily peel them.

So, before anything else, peppers need to be baked. After the peppers have cooled and the peel comes off easily, clean the burnt skin well.

Remove the stalk and as much of the seeds as possible, but the delicious juice that the peppers leave is collected in a bowl.

1. Put on the fire a 4-5 liter pot of water in which you add 1 tablespoon of salt.

2. The peppers baked and cleaned of seeds are cut into strips (picture 1).

3. Clean and crush the garlic, put the olive oil in a cold, roomy pan, add the crushed garlic and put on the fire, stirring constantly, so that the garlic gradually releases its flavor in the oil that is heated (if not you especially like garlic, leave the puppies whole and as soon as the oil has warmed up and the garlic cloves become slightly golden, remove them from the pan).

4. When the water boils, dip the pasta in the pot. The pasta will boil 2 minutes less than the cooking time indicated on the package (for example, if it says 9 minutes on the package, only 7 will boil).

5. As soon as the pan starts to sizzle, add the strips of baked peppers together with the sauce they left (picture 2).

6. Fry the pepper slices in the pan for about 1 minute, then add the broth and the broken basil in the pieces (or, as the case may be, the dried basil).

7. After 2-3 minutes add the liquid cream (picture 3), season with salt and freshly ground pepper to taste and bring the sauce to a boil, then turn off the heat (picture 4).

8. After the pasta has boiled according to the instructions in point 4 (2 minutes less than the time indicated on the package), collect a cup from the water in which they boiled and drain the rest. Drain the pasta, dip it in the pepper sauce, add as much water from the pasta to boil as it can be easily mixed and boil it in the sauce for another 2 minutes, stirring from time to time on the bottom of the pan so that it doesn't stick (picture 5 ).

Serve the pasta with baked pepper sauce immediately, hot, possibly, if you have it, garnished with a fresh basil leaf (I didn't have it, but for our taste they were quite good-looking and like this: P).

They are tasty, incredibly tasty. :) Good appetite and I am waiting for you with impressions!


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Dish of baked peppers with tomatoes and sour cream


The project developed with Selgros to discover the traditional Romanian recipes, made me think of my childhood.
If there's one thing that reminds me of my childhood, it's this baked pepper dish with tomatoes and sour cream or as his mother calls him baked cypress food.

What are cypresses?

I don't know if in all of Moldova, but in my village, in the case of capsicums, fat, hot peppers are also called cypresses.
This cypress food has been prepared by my mother since I know myself, that is, for more than 45 years. It was not the summer when she would not prepare it for us when the goat's horn and fleshy tomatoes were ripe.
He would pick a pestle from the garden full of peppers and bake them on the stove over a wood fire. He then put them in a bowl of coarse salt and left them covered enough to soften, so they could be easily cleaned. He then prepared the sauce in a pan of tuci and put them whole without cleaning the stalks. Towards the end, add the freshly collected cream from the pots and a food came out licking your fingers.
On fasting days, he made it without sour cream, put garlic to taste and to give the sauce consistency, add white flour mixed with a little cold water.
We always eat it with hot polenta but it was just as good with bread on the hearth baked in the clay oven on horseradish leaves!

Baked pepper dish with tomatoes and sour cream - Ingredients

For two generous servings you need:
6 red capsicums (cypress)
2 matching onions
3 well-ripened garden tomatoes
200 g sour cream
2 teaspoons white flour
2 tablespoons oil
a teaspoon of thyme
a teaspoon of sugar
salt
pepper
hot polenta

Baked pepper dish with tomatoes and sour cream - Preparation

Roast the capsicums on the grill or hob on all sides, then put them in a bowl sprinkled with coarse salt and cover. After they have cooled, they are peeled, grown and the inner spine and seeds are removed without removing the tail. Two of the peppers break into thin strips.
Finely chop the cleaned onion and cook in the two tablespoons of oil until it becomes glassy.

Add the peeled and finely chopped tomatoes, the strips from the two peppers and the juice left by them, salt, pepper, sugar, thyme and simmer for 10 minutes until the sauce is thick.
Add the whole peppers, about 250 ml of hot water or soup and continue cooking for about 15 minutes. If necessary, add a little more liquid.

Cream at room temperature mix with white flour and add to the pan. Stir and simmer for about 5 minutes then turn off the heat and cover with a lid.
It can be eaten with hot polenta but also fresh bread baked on the hearth.


Baked peppers with sour cream and garlic, a dish with creamy cream sauce, flavored with garlic & # 8211 simple and tasty recipe for cooking baked peppers with sour cream.

It is perfect for summer until late autumn, but it also works in winter, with baked peppers kept in the freezer or in a jar, in its own juice.

My mother and I eat this dish with great appetite. Memories of my childhood with eating baked peppers with sour cream and garlic they are related to my brother, who was not a big amateur, so my father also ate his portion. I think it was the only food I ate greedily and my brother refused.

To get a tasty food of baked peppers with sour cream and garlic try to cook the peppers only on the stove or on the grill, not in the oven.

The aroma and smell of baked peppers on the flame does not compare to anything.

I don't like baked peppers too much. It seems to me fazi, without flavors and too fluffy. But in the oven go the peppers stuffed with feta cheese, a very tasty Greek recipe, which you can see here, peppers stuffed with meat or fasting.

From baked peppers you can make a good salad, which goes with eggplant or steak salad, and from my mother-in-law I learned to make a recipe for Hungarian baked pepper stew.

I really like baked peppers and I take care to keep them in the freezer or in jars.

From kapia peppers I also prepare a very good pepper paste which can be used for stews or other dishes with Serbian sauce transformed into zacusca if eggplant is added, as you can see here.

Baked peppers with sour cream and garlic are delicious, and this food is the most common and delicious recipe I suggest you try.

Take advantage of the moment when you grill and throw some extra kapia peppers on the fire.

You will clean them very easily if you put them in a large bowl after baking, throw some salt over them, then cover them with a towel or lid. Condensation will form which will help clean the peppers very easily.

I used sour cream in this recipe for cooking, but my mother told me that there was no such thing in the past.

She made baked peppers with sour cream and garlic using fatty sour cream (often received from the country) and milk in equal proportions: 100 g sour cream and 100 ml milk. Being cooked with flour, they were not cheese on the fire.

To be honest, I don't remember this detail, I just remember the haste and lust with which we eat.

I hope I made you want it too, so I will leave below the list of ingredients and how to prepare for baked peppers with sour cream and garlic:

INGREDIENT:

1 teaspoon warped flour

200 ml cream for cooking & # 8211 minimum 30% fat (soy cream or rice cream if you are fasting)

1/4 bunch of green parsley

I'll leave you with the recipe in video format for the beginning, but you also have the explanations written below:

I baked the peppers on the grill, on the flame. When they were baked evenly, on all sides I moved them into a bowl, sprinkled salt on them and covered them with a towel. In 5-10 minutes it is very easy to clean the burnt skin. I removed the stalks and pips, then cut them lengthwise into strips about the size of a finger, then cut the strips once more in half lengthwise so that they were easy to eat.

In a pan I heated the oil with a teaspoon of butter. I hardened the finely chopped onion until it softened and became glassy. I put a lid on it and left it for about 5 minutes, but I also stirred from time to time.

I sprinkled a tablespoon of flour, I mixed it until it covered the onion and it hardened slightly, then I put the pepper slices and a sprig of thyme. I sautéed the peppers a little, then I put 100 ml of hot water (it can be replaced with clear chicken soup), covered with a lid and let it simmer for about 5 minutes. When I hurry, pour water directly over the onion and then add the baked peppers. Being freshly baked, they have a perfect scent and taste for this food anyway.

After this time I added 2 cloves of large garlic given through the press, salt, freshly ground pepper and 200 ml of sour cream for cooking.

I let it boil for a few more minutes, stirring quite often. When the sauce has thickened, thicken a little, remove from the heat and sprinkle with chopped green parsley.

Eat baked peppers with sour cream and garlic and eat immediately with polenta or bread & # 8211 as you like.

It is very tasty so I invite you to try to prepare baked peppers with sour cream and garlic and send me a picture.

I invite you to watch other equally simple and quick recipes prepared on the YouTube channel.

I posted the recipe in step by step video stories.

If you like to share your recipes with others, I invite you to the Group I cook with friends

I am impressed by the dozens of reactions I received on Instagram after posting the recipe.

Special thanks to Alexandra Onosa who was very nice and sent me a beautiful picture with the recipe ready:


Baked pepper stew with cream

A fragrant, autumn-flavored dish. It can also be made with ready-baked peppers from the jar, or from the freezer, if you have them. In this case, it's a quick recipe.
I was inspired by the Pope Good Recipes website.

  • 800 g capsicum
  • 100 ml sweet cream (30-35% fat)
  • 1-2 tablespoons olive oil or butter
  • 2 cloves of garlic

Bake the peppers in a tray with a lid in the oven.

Cool, clean skins, spine and seeds. The strips can break, I left them whole. Fry a little in oil, then add the cream.

Keep it on the fire for another 5 minutes, add the crushed garlic and turn off the heat.

TOTAL: 926 grams, 672.5 calories, 10.7 protein, 50.8 fat, 52.7 carbohydrates, 16.9 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 24 Review (s)


Video: 13 Recipes With Sour Cream. Recipe Compilations. (November 2021).