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 streaks. Then rinse and dry again with paper napkins. We cut it into a rather large break. Pour olive oil into a frying pan and fry whole garlic cloves. As soon as the garlic has changed color and turned golden, then we throw it away. After removing the garlic, immediately put the pepper into strips in 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. The pepper should soften but remain intact. Prepare the olives and capers: remove the pits from the olives, rinse the capers with cold water. I left the olives whole, if you wish, you can cut them into rings. After the pepper has become soft, add the olives and capers to the pan. Only then will we add salt to taste. Remember that capers are quite salty and therefore less salt may be required.
Mix gently. We continue to stew the pepper for another 5-10 minutes without the lid, so that the excess liquid evaporates. So, the sweet pepper vegetable garnish is ready and you can serve it both warm and cold.
This dish goes well with both fish and meat, but I just like it with a slice of fried bread. I also add a little oregano to this dish. It turns out even more fragrant!
Bon Appetit!

If you want to prepare the second option with a sweet and sour marinade, then instead of adding olives and capers, add apple cider vinegar with sugar to the pan (6: 1 ratio in tablespoons, but be guided by your taste and you can decrease or increase the dose of vinegar or sugar).
Then we 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 a spicy, tangy taste.

Carrot and pepper garnish rich in vitamins and minerals such as: vitamin A - 89.9%, beta-carotene - 97.1%, vitamin B6 - 13.8%, vitamin C - 46.8%, vitamin E - 23.8%, vitamin K - 13.6%, chlorine - 17.7%, cobalt - 20.7%

Why is Carrot and Pepper Garnish useful?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintenance of immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the conversion of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

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You can see a complete guide to the most useful products in the appendix.

We are used to combining pepper and corn in salads, but have you ever tried the corn and bell pepper garnish? It goes well with grilled meat, but also without meat - the dish is simply wonderful! The sweet taste of both main ingredients is further enhanced by a spoonful of sugar, while chili and garlic add spice to the dish. If you don't overdo it with salt, you can get a kind of Asian balance of taste, when the dish is sour, sweet, spicy, and salty at the same time, but at the same time none of the shades outweighs.

I like to make a bell pepper and corn garnish with red and yellow peppers. Green, unripe - not so sweet, and may even be slightly bitter, so for me personally they interfere here. But the pepper will be red or yellow, or mixed - this, in principle, makes no difference.

If you don't have tomatoes in their own juice on hand, you can substitute tomato paste for them, but then you will need to take a little more water from the canned corn.

We clean the bell peppers from green tails and seeds and cut into large pieces. The form, in principle, is not important.

Fry the peppers over high to medium heat in olive oil with a teaspoon of granulated sugar until they are soft enough and covered with brownish glaze. At this point, there should be a chili pod with the pepper. If you like 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 (you can use water from a jar). If you don't want it to be spicy, remove the chili pepper, on the contrary.

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

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

Bon Appetit!

This light vegetable snack can be a start to any meal, be it breakfast, lunch or dinner. Or as a completely independent dish. Tasty, simple, fast and healthy. The dish is lean, so it is useful for those who periodically fast or for vegetarians.

To prepare this dish, you need to take the following products: Bulgarian pepper (preferably of different colors), onions, carrots, garlic, tomato paste, sunflower oil, salt, sugar and ground pepper.

Pour sunflower oil into the pan. Peel, wash and finely chop the onions. We put in a frying pan.

We clean the carrots, wash them and three on a grater. Add to the onion.

Peel the bell peppers, wash and cut into strips.

Add chopped peppers to onions and carrots. Simmer vegetables covered over medium heat.

When all the ingredients are almost ready, add tomato paste (tomatoes), salt and pepper to taste, add sugar (optional). Stir and continue to simmer until tender.

Put chopped garlic and herbs in the finished dish.

A light summer snack is ready. Delicious with fresh bread, as well as boiled hot potatoes, meat or fish.

Tasty and healthy.

Bulgarian chili peppers and onions are an excellent homemade preparation for the winter, an ideal quick snack, a delicious hot second 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.

The five fastest recipes for bell peppers and onions:

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

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

1. Chop the bell peppers and onions into equal strips.
2. Place in a preheated skillet with olive oil and fry, stirring occasionally, until tender.
3. Season with salt and spices to taste.
   The result is both an appetizer and a side dish. With the addition of vinegar - and preparation for the winter. If you add other foods: carrots, zucchini, tomatoes - you get a vegetable stew.

The five most commonly used ingredients in bell peppers and onions are:

Prepare pickled bell peppers with onions like this:

1. For the marinade, mix water, vinegar, salt, vegetable oil and sugar.
2. Chop the pepper and onion coarsely.
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 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 to be tender, and onions will be crispy.