Peppers, How To Cook And Store Them

Peppers, How To Cook And Store Them

Peppers, how to cook and store them, how to conserve and how to cook a healthy and tasty vegetable simply.

One of the loveliest vegetables of the summer is undoubtedly the pepper, colored, light and with very few calories. To make unsaturated peppers is the chosen condiments, not the vegetable in itself, so if we are following a low-calorie diet to lose weight or simply do not want to feel weighed, it’s good to limit the use of oil and salt. Peppers are both raw (salted, for example) cooked and cooked, and finding a good conservation method will also allow us to have a little at their disposal when their natural maturation season is over. Let’s see some recipes for cooking peppers and some method to keep them.

First dish recipe pepper paste
Ingredients

400 grams of short pasta (pens, rigatons, etc.)
200 ml of tomato paste
3 peppers (one red, one yellow, one green) for about 500 gr
4 anchors in oil
An entire onion
A tuft of parsley
A clump of basil
Salt, pepper and extra virgin olive oil q.b.

Preparation

Wash the peppers with cold water, cut them in half, cut off seeds and filaments and then cut them into strips; Finely chop the onion and let it brown for at least 15 minutes, with a very low flame, in 4 tablespoons of oil and add after a while the ale trees, grated roughly, until they are loose. At this point, add the peppers and cook for another 15 minutes in a gentle heat. After this time, salt and pepper, cover with a lid and leave on the flame for another 10 minutes. After 10 minutes, add the tomato paste and cook over medium heat, until the sauce has retreated. Add salt and pepper, add the chopped parsley and the basil, broken by hand, and, when the pasta is ready, pour into the sauce and let it flavor for a few minutes.

Conifer recipe grilled peppers

Ingredients

4 peppers
Tomato paste q.b.
bread crumbs
Origan
Garlic powder
salt
pepper
extra virgin olive oil

Preparation

Wash and clean the peppers, removing seeds and filaments. Place the peppers cut in half on an oil-baked baking tray; Pour a large spoon of tomato pastry on each half of pepper, add salt, pepper, garlic and oregano, an abandoned pasture of breadcrumbs, a spoon of oil and bake in the oven until the peppers will turn out to be golden.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *