Smoked pepper is a great addition to meat and fish dishes. Simple cooking options for smoked pepper

Smoked pepper is a great addition to meat and fish dishes. Simple cooking options for smoked pepper

Smoked pepper is a product that has an unusual taste and aroma. It is served as a separate dish or as a side dish to the main meat or fish dish.

What is smoking? Smoking peppers is a kind of cooking vegetables. The peculiarity of this process is that vegetables are treated with smoke, and not with temperature, as during frying and boiling water, as during cooking.

General principles of the process of smoking peppers

Before smoking peppers should be oiled with balsamic vinegar or dipped in marinade. Marinade is made from butter, chopped garlic and herbs.

Further, the vegetables are placed at a certain distance from the source of smoke in places with different temperature conditions.

There are several types of smoking:

Hot - smoking, in which the peppers are treated with smoke at a temperature of 100 degrees. This method is actively used in home cooking, because it takes a little time. The advantage of this type of smoking is that the peppers are juicier.

Wet - smoking by smoke, which is formed when burning wet sawdust. After this method of smoking vegetables differ in delicate taste.

Cold - heat treatment, in which the peppers are placed in a zone with a temperature regime of 25 degrees. This process requires several days, but smoked peppers retain all the beneficial substances.

To smoke peppers at home often use a deep frying pan. It is necessary to lay out the foil on the thick bottom of the container and cover it with sawdust and dry herbs. From above you need to put a grid on which there will be vegetables. Cover with a lid and put on fire.

You can check the readiness of smoked pepper by piercing a vegetable with a toothpick: it should be soft. Properly cooked smoked peppers should have a unique delicate flavor.

Smoked pepper with sausage - delicious pizza filling


Smoked sausage - 340 gr. Mozzarella - 225 gr.

Smoked pepper sweet - 185 gr.

Tomato Sauce - 55 ml

Oregano - 18 gr.

Olive oil - 35 ml

Salt - 2 gr.

Pepper - 1 gr.

Pizza dough - 480 gr.

Method of preparation

Smoked peppers cut into strips.

Chop the sausage into thin circles.

Sprinkle the work surface with flour.

Roll out the dough.

Cover the baking sheet with parchment.

Place a sheet of dough on a baking sheet.

Anoint with olive oil.

Sprinkle with salt and dried oregano.

Spice up.

Pour tomato sauce onto the base of the pizza. Distribute evenly over the entire area.

Top with thin slices of sausage.

Add slices of pepper.

Spread mozzarella pieces.

Place the baking dish with ingredients in an oven preheated to 200 degrees.

Bake pizza with smoked flavor 15 minutes.

Cool it down.

Smoked Chilli


chili pepper - 12 pcs.

olive oil - 15 ml

Method of preparation

Pods cut into pieces.

Put on the grill. Smoke 4 hours cold smoked.

Sprinkle the pieces of pepper with olive oil.

Preheat the oven. Vegetables put on a baking sheet so that the skin is on the bottom. Bake 7 minutes at a temperature of 195 degrees.

Put the product in the pot. Cover with a plastic cap. Chill.

To cool down cooled halves of peppers from stalks and seeds.

Peel off.

Place in a pot. To cover with a lid.

Store locked in a freezer.

Smoked Bulgarian Pepper


black pepper peas - 22 g

Coriander seeds - 45 g

Laurel leaves - 5 pcs.

garlic - 30 g

sweet peppers of different colors - 2.15 kg

olive oil - 0.45 l

Method of preparation

Peppers singed on an open fire until brown crust.

Put the vegetables in a cellophane bag.

Wait until moisture appears.

Remove burnt skin.

Cut into thick pieces.

Remove seeds and partitions.

Put the pieces of pulp in sterilized jars.

Pour with spices.

Put laurel leaves in containers.

Garlic teeth clean off scales. Cut into slices. Put in banks.

Peppers pour oil to the liquid completely covered vegetables. Remove any air bubbles.

Close the cans with lids. Put in a cold place.

Eat the dish in 5 days.

Smoked Peppers with Pickled Chicken


chicken legs - 1.6 kg

onion - 55 g

oranges - 480 g

smoked jalapeno pepper - 95 g

garlic - 28 g

rosemary - 22 g

fresh coriander - 70 g

thyme - 24 g

salt - 8 g

marjoram - 25 g

olive oil - 65 ml

fresh parsley - 65 g

Orange Slices - 100 g

Method of preparation

Wash chicken legs with water. Drain with a towel.

Separate the meat from the bone by cutting with the knife and moving the flesh with fingers.

Fillet wrap sandpaper inside. Pull and hold with one hand.

With the other hand, gently trim the flesh around the bone.

Fillet wrap sandpaper up.

Using a small sharp knife, cut the skin.

Pour coriander and rosemary in the bowl of the blender.

Add marjoram and thyme.

Clean garlic cloves. Cut into slices.

With a bow to remove the husk. To cut in cubes.

Rinse oranges. Make an incision on the surface of each citrus fruit so as not to damage the lobules. A teaspoon to enter under the peel. Peel the orange from the upper layer in a circular motion.

Divide the fruit into slices.

Prepared ingredients put in the blender tank.

Salt the mixture. Add pepper. Bring to a state of mashed potatoes.

Put chicken meat between two sheets of wax paper.

Beat off the pieces with a hammer.

Put the fillet in a container.

Pour marinade.

Cover the container with the meat in the marinade lid.

Put in the refrigerator for 10 hours.

Pour olive oil into a large frying pan.

Heat over medium heat.

Posting chicken meat.

Fry the pieces for 5 minutes on each side.

Serve hot chicken with rice.

Decorate the dish with orange slices and parsley.

Smoked pepper in beef stew


boneless beef - 820 gr.

onion sets - 210 gr.

Smoked Bulgarian pepper - 120 gr.

carrots - 235 gr.

Green onions - 80 gr.

vegetable oil - 36 ml

beef broth - 170 ml

smoked paprika - 18 gr.

ground black pepper - 9 gr.

salt - 14 gr.

Method of preparation From the bulbs cut off the husk. Cook in oil over medium heat for 12 minutes. Put in a container.

Increase the fire.

Beef chop into pieces. Put in the pan. Brown the meat pieces on all sides.

Reduce heat. Return the fried onions to the pan.

Carrot rid of the rind. Wash the vegetable. Cut into strips. Pour into the meat.

Pour broth into it. Stir the mixture. Simmer for 16 minutes until the carrots are half cooked.

Pour out the spices.

Rinse with green onions. Grind.

Sweet smoked pepper cut into strips.

Onions with slices of peppers placed in a pan. Mix.

Sprinkle with salt.

Capacity with a boiling mixture cover with a lid. Cook the dish for 35 minutes.

Cool it down.

Smoked pepper with beef to serve for dinner.

Smoked pepper in salmon marmalade


tomato sauce - 240 ml

water - 235 ml

sugar - 135 g

gelatin sheet - 6 pcs.

merken (crushed smoked pepper) - 80 g

salt - to taste

smoked salmon - 630 g

avocado - 55 g

cream - 180 g

lemon juice - 30 g

ground coriander - 18 g

green onion feathers - 40 g

alfalfa sprouts - 35 g

sprigs of parsley - 20 g

cilantro twigs - 15 g

Method of preparation

Cut salmon into thin strips.

3 sheets of gelatin pour water according to the instructions.

Wash the avocado. Cut off the peel. Remove the fruit from the seed. Grind in a blender. Add 3 drops of lemon juice.

Whip cream to airiness. Mix with avocado.

Add salt. Stir continuously.

Pour out ground coriander.

Pour the dissolved gelatin.

Place the mousse in the refrigerator for 30 minutes.

Wrap the mousse in slices of salmon. Postpone.

In a separate bowl, mix water with tomato juice.

Add merken.

Add sugar.


Bring the liquid mixture to a boil. Cook for 14 minutes.

Moisten gelatin residues with cool water. Allow fluid to drain.

Add water-filled sheets to the hot mass. Put the marmalade in a plate. Chill.

Put some marmalade on the dish.

Top with slices of salmon.

Decorate with alfalfa sprouts.

Sprinkle with chopped parsley and green onions.

Add cilantro.

Prepare the dish to the festive table immediately after cooking.

Smoked pepper with salmon and ricotta


sweet smoked small peppers - 5 pcs.

pieces of smoked salmon - 90 g

capers - 25 g

mint branches - 4 pcs.

sibulet - 1 bundle.

olive oil - 20 ml

ricotta cheese - 165 g

salt - 6 g

pepper - 2 g

Method of preparation

On the grill with coals to put a deep pan.

Lay foil on the form so that its edges hang down.

Pour out rice and tea.

Sprinkle with sugar.

Put the baking tray on the baking tray.

Wash and dry the peppers.

Cut along in half.

Remove the seeds. Sprinkle with olive oil.

Sprinkle vegetables with salt. Spice up.

Put the halves on the grid. Wrap in foil. Smoke 20 minutes.

45 g salmon chop into small cubes.

Cut mint, capers and sibulet. Put in a separate pot.

Add cheese. Mix.

Put the pieces of salmon there.

With a mixture of cheese and salmon, fill each half of the peppers.

Top with fish pieces.

Before serving, decorate the dish with onion feathers and mint leaves.

Smoked Pepper with Shrimps in Bacon


cheddar cheese - 490 g

shrimp - 32 pcs.

bacon - 32 slices

heavy cream - 460 g

liquid from canned chipotle - 40 ml

corn oil - 30 ml

lemon - 5 g

parsley branches - 5 pcs.

smoked sweet pepper - 60 g

Method of preparation

Peel the shrimp.

Put on a plate in the form of butterflies.

Smoked peppers cut into small cubes. Mix with cheese.

Between the “wings” of butterflies, put a spoonful of the mixture of cheese with smoked pepper, compacting it.

Wrap each butterfly in bacon slices so that the cheese is closed.

Fasten the edges of bacon with a toothpick.

Shrimp put in the fridge for 2 hours.

Pour the cream into a separate container.

Add liquid with pepper. Stir the mixture.

In a saucepan, pour the oil in a thick layer.

Heat to 190 degrees.

Fry the shrimp in the oil until a crispy crust appears on the bacon.

Get shrimp using skimmers.

Let the oil drain.

Put shrimps fried in bacon on portions.

Pour the sauce over the top.

Garnish with lemon slices and parsley sprigs.

Smoked Pepper - Tips and Tips

  • If the meat requires a lot of time for pickling, it is better to pour marinade overnight and cook it the next day.
  • Smoked paprika will give the dish a bright color.
  • Cooking smoked peppers in foil allows you to pour slices of butter or sauce.
  • To prevent the oxidation process, add lemon juice to the avocado paste.
  • The surface color of smoked peppers depends on the type of wood that is used for smoke.
  • If vegetables are smoked on spruce branches and cones, bitterness will be felt in the peppers.
  • Pepper can be peeled from seeds and skins before smoking.
  • Peppers can be smoked like this: get rid of seeds, cut into pieces, sprinkle with spices, strung on wooden skewers, brush with oil and put in a smokehouse.
  • Smoked vegetables are served with lamb.
  • Smoked peppers can be consumed with cheese sauce. The dish can be prepared by yourself. Must stock up on milk, broth, hard cheese and flour.
  • Before applying, sawdust must be slightly moistened so that the harmful substances contained in the smoke linger and do not fall on the peppers.
  • Smoked peppers can be stuffed with any filling.
  • It is not necessary to cook smoked meats from the same peppers, you can add bacon and other meat products to them.
  • Before cooking, peppers should be stabbed with a fork in several places so that the smoke can make its way into the inside of the vegetable.
Comments (0)
Popular articles