Stewed sweet peppers
I bet that once you read the title of the recipe – Stewed sweet peppers and imagine him, the imagination itself was created with a delicious, summer-fall vegetable dish, is only a rough consistency. As the outside, dense skin of this vegetable, keeps food from many of you.
However, I will try to dispel these fears, and prove to you that it can be not only very, very tasty (though it still have to cook), but also very gentle. And, as usual, to cook it very simply and takes very little time.
So, once we prepare stewed sweet peppers, we need it. What color is up to you, but definitely fleshy and ripe. Just six ... seven pieces.
• vegetable oil for frying. Everything seems, therefore, proceed.
The pepper whole, not cleaned from the stalk and seeds, put bake in the oven. 30 ... 35 minutes, the temperature of 180 degrees. Then put it in a jar and close tight lid. If still comes, and we'll do the rest of the ingredients in our stew of sweet peppers.
In a pan pour two or three tablespoons of vegetable oil and put it on the fire to warm up.
And while the oil heats, RUB the tomato halves so that the dense skin remained in my hands, but the thick juice was on the plate.
But otherwise – enjoy your meal.