Sweet peppers are a real storehouse of antioxidants. Pepper contains vitamins A, B, C, E, beta-carotene, fiber, folic acid. This vegetable is used for salads, second and first courses.

Choose your recipe

Instruction

Very common when cooking various dishes the hostess notices that the pepper is bitter. Do not be upset and throw away a vegetable with a bitter aftertaste. There are several ways to get rid of bitterness, each of which depends on what kind of pepper is used and on what kind of dish you are going to cook.

Soaking in cold water is a fairly well-known way to get rid of bitterness. But it is best to use it for bell peppers. Pre-open the vegetable and free from the stalk and seeds. The pepper should be soaked for 20-30 minutes, after which it can be used according to the recipe.

Scalding with boiling water and then soaking in cold water is rarely suitable for spicy varieties, as it does not help get rid of bitterness. Moreover, high temperature can increase the pungency. This method is recommended for moderately bitter varieties of bell pepper. To do this, scald the vegetable with boiling water and immediately soak in cold water for 20 minutes.

If you use this vegetable for cooking lecho, matbuha or other mildly spicy salads, then bitterness can be removed by adding tomatoes. Peppers are washed, peeled, cut and stewed with the addition of onions, a couple of cloves of garlic and tomatoes. Simmering is also good for getting rid of bitterness.

If you are using red hot pepper to prepare any dish, it must be remembered that the main enzymes that cause severe burning are in the seeds and peel. Grilling or deep-frying peppers, followed by removal of the skin, significantly reduces the spiciness. Seeds are recommended to be removed before heat treatment. In order not to get an unpleasant burn of the hands, it is necessary to do this procedure with rubber gloves. If gloves were not at hand, and an unpleasant burning sensation of the skin appeared, wipe your hands thoroughly olive oil for one minute and then wash thoroughly with hot soapy water.

Another proven way to rid a vegetable of bitterness is deep freezing. However, freezing itself does not remove the bitter taste of pepper, but rather preserves it. This method is effective only in combination with preliminary scalding and soaking.

You can also fight the bitter taste by pre-marinating in a weak solution of vinegar. This requires 1 tbsp. l. Mix 3% vinegar with 500 ml of water. In the finished solution, pepper must be kept for 30-40 minutes.

All methods of getting rid of bitterness from pepper should be used, depending on which dish you decide to cook, which recipe you have chosen, and also what method of processing vegetables you intend to use.


vegetable or Bell pepper(it is often incorrectly called Bulgarian) - one of the most valuable, most vitamin-rich vegetables. Among all garden crops cultivated in our country, it is perhaps the most heat-loving. Therefore, its seed production is organized mainly in the southern regions of the country.
Although pepper is a self-pollinating plant, you should not grow different varieties in the garden to obtain seeds, and especially sweet pepper, along with bitter, the so-called cayenne, which contains a lot of capsaicin alkaloid, which gives the fruit a bitter taste. Its bitterness is so great that even at a concentration of 1:3000 it is easily felt.
Despite self-pollination, due to the structural features of the flower, pepper is often pollinated with other varieties. This is most often manifested in the so-called long-pistil (with heterostyly flowers) varieties, in which the style with the stigma extends outward from the pollen tube. Because of this, pollen from other varieties can easily fall on the flower and pollinate it. Germinating on the stigma, it fertilizes the egg, and as a result, part of the seeds form hybrid. Therefore, when seed-growing two or more varieties on the same farm, the so-called spatial isolation between them is required, that is, they should be grown at a great distance from each other.
Flowers even on the same plant can have different column lengths.
Due to the better pollination of long-pied varieties, their seed yield increases. Pepper varieties with erect pedicels (fruits sticking up) are more prone to cross-pollination than those with curved downwards. In northern conditions, with long days and frequent low temperatures, as well as a lack of moisture in the soil, the pistil elongates more, thereby increasing the likelihood of cross-pollination.
Pepper pollen is heavy and sticky. It is transferred to other varieties mainly by insects, sticking to their paws and abdomen. It is not even necessary to have bitter pepper varieties in your garden or near your nearest neighbors for vegetable varieties to be pollinated bitter. Even a distance of hundreds of meters from them will not save the landing from their influence. As you know, bees, for example, can fly from their hives at a distance of up to 7 km and easily transfer a variety of pollen to other plants.
Therefore, possible cross-pollination of vegetable pepper with bitter should be avoided. Such cross-pollination is manifested not only in the offspring of hybrids that have arisen in this way, grown from seeds in the next year. The ingress of even single pollen grains of hot pepper on the stigma of the pistil can sharply increase the bitterness of the resulting fruits in sweet varieties already in the year of pollination. That is why they are bitter.
For those who are trying to get their own pepper seeds in our conditions, it can be recommended to isolate the flowers before opening the buds with cotton wool to prevent foreign pollen from entering. Fruits should be harvested when they have reached biological ripeness, when the fruits become red or yellow in color. With late ripening, which is often observed in northern conditions, you can use the fruits in a browned state with their subsequent ripening. Seeds are isolated from ripe fruits and immediately dried. Then the rubbish is separated. Overripe or unripe fruits are not suitable for harvesting seeds, the germination of which is greatly reduced. They are also less durable in storage. Reduces germination and prolonged exposure of fruits to low temperatures (about 0°C). The fruits used for seeds are selectively tested for bitterness by tasting them. The largest seeds are formed in fruits that form on the stem and shoots of the first order.
Sh. Bekseev, professor

For stuffing peppers, it is necessary to choose large, intact red and yellow pepper fruits, the taste of the finished dish depends on this. You can, of course, use green peppers, but they turn out to be less tasty and appetizing.

Start cooking which can be anyone, always the same. First, the peppers themselves are processed, they are cut in half or only the lid is cut off from above. Then they take out all the partitions and the insides so that they do not taste bitter and boil a little in boiling water so that they become softer and the minced meat inside cooks evenly and quickly.

Rice for the filling should be boiled in advance for 10 minutes, until half cooked, cool, salt and pepper to taste. These little culinary tricks will save you time and make the dish juicier and tastier.

There are many recipes for making stuffed peppers, but they can be conditionally divided into three large groups:

  • Peppers, stuffed meat stuffing
  • Peppers stuffed with vegetables
  • Peppers stuffed with mushroom or cheese stuffing

A fairly simple, quick and tasty recipe with meat filling.

In the process of preparing the fillings, they are used for 1 kg of peppers: 700 gr. minced meat, 1 cup boiled rice, previously sautéed on vegetable oil finely chopped carrots and onions, 2 eggs and spices. Mix the filling thoroughly and fill tightly, but without a slide, peppers.

Put tightly in a saucepan, pour water in which the peppers were previously boiled so that the water does not completely cover the peppers and cook for 30 minutes. Then put a piece in each pepper butter top - finely chopped fresh tomatoes and cook for another 5-10 minutes. Put the finished peppers on a plate, pour sour cream and herbs on top. It turns out a very tender, soft and juicy dish, you will lick your fingers!

Instead of a tomato, you can use tomato paste, and add 1 tbsp to the minced meat. l mayonnaise instead of eggs, chopped garlic. The taste will be very different, so experiment and find your favorite recipe.

Another interesting way, the recipe of which can be modified to your taste and habit. First, lightly fry the cooked, seeded and washed peppers in a pan in vegetable oil. Then prepare the filling. To do this, mix 0.5 kg of minced meat, 3 tbsp. l dry rice, sautéed carrots and onions, add spices, and then gradually mix finely chopped 2 cloves of garlic, grated on a grater, 2 peeled tomatoes, 1 tbsp. l tomato paste, greens, ½ tsp. Sahara.

Fill the peppers with the prepared minced meat and place in a saucepan or frying pan with a thick bottom. Pour everything sour cream sauce, for the preparation of which you need to take 1.5 cups of water, 200 gr. sour cream and 3 tbsp. l tomato paste. Mix all ingredients thoroughly, salt and pepper. Cook for about 40 minutes over low heat. Then turn it off and let it brew for another 10 minutes. This will add piquancy and a specific flavor. ready meal.

For lovers meatless dishes you can cook a recipe while you can change and get different tastes even of this a simple dish.

As minced meat, use grated potatoes, cabbage, eggplant, zucchini, carrots, instead of rice, use ready-made barley porridge you can add mushrooms. Pre-bake the peppers in the oven until soft, 15 minutes. Then fill with stuffing, sprinkle with cheese on top and put in the oven for another 10 minutes.

Very pretty, tasty and soft dish it turns out if you cook a recipe which provides for eggplant in the form of minced meat. It would seem that a strange combination of pepper, tomato and eggplant, but they give a kind of zest to the finished dish, which looks beautiful even on the festive table.

For the dish, you need 8 eggplants, 5 peeled tomatoes and 6 cloves of garlic, finely chop and sauté in vegetable oil for 20 minutes. Add salt, sugar, pepper, herbs and spices and mix thoroughly. Then prepare a sauce of 3 tomatoes, salt, sugar, bay leaf and spices, which must be stewed in a frying pan under the lid for 15 minutes. Put the stuffed peppers in a mold, pour over the sauce, cover with foil and put in the oven to bake until tender.

For holiday table you can use recipes which do not even provide for heat treatment. If you take several peppers of different colors, fill them with stuffing, crushed in a blender from grated cheese, butter, crushed garlic and herbs, refrigerate for 2 hours, then you can cook a beautiful and healthy snack. Chilled peppers are perfectly cut with a knife into thick rings, beautifully laid out on a plate and sprinkled with fresh herbs on top.

Sweet peppers are a real storehouse of antioxidants. Pepper contains vitamins A, B, C, E, beta-carotene, fiber, folic acid. This vegetable is used for salads, second and first courses.

Instruction

  • Very often, when preparing various dishes, the hostess notices that the pepper is bitter. Do not be upset and throw away a vegetable with a bitter aftertaste. There are several ways to get rid of bitterness, each of which depends on what kind of pepper is used and on what kind of dish you are going to cook.
  • Soaking in cold water is a fairly well-known way to get rid of bitterness. But it is best to use it for bell peppers. Pre-open the vegetable and free from the stalk and seeds. The pepper should be soaked for 20-30 minutes, after which it can be used according to the recipe.
  • Scalding with boiling water and then soaking in cold water is rarely suitable for spicy varieties, as it does not help get rid of bitterness. Moreover, high temperature can increase the pungency. This method is recommended for moderately bitter varieties of bell pepper. To do this, scald the vegetable with boiling water and immediately soak in cold water for 20 minutes.
  • If you use this vegetable for cooking lecho, matbuha or other mildly spicy salads, then bitterness can be removed by adding tomatoes. Peppers are washed, peeled, cut and stewed with the addition of onions, a couple of cloves of garlic and tomatoes. Simmering is also good for getting rid of bitterness.
  • If you use red hot peppers to cook any dish, you must remember that the main enzymes that cause severe burning are in the seeds and peel. Grilling or deep-frying peppers, followed by removal of the skin, significantly reduces the spiciness. Seeds are recommended to be removed before heat treatment. In order not to get an unpleasant burn of the hands, it is necessary to do this procedure with rubber gloves. If gloves were not at hand, and an unpleasant burning sensation of the skin appeared, rub your hands well with olive oil for one minute, and then wash them thoroughly with hot water and soap.
  • Another proven way to rid a vegetable of bitterness is deep freezing. However, freezing itself does not remove the bitter taste of pepper, but rather preserves it. This method is effective only in combination with preliminary scalding and soaking.
  • You can also fight the bitter taste by pre-marinating in a weak solution of vinegar. This requires 1 tbsp. l. Mix 3% vinegar with 500 ml of water. In the finished solution, pepper must be kept for 30-40 minutes.
  • All methods of getting rid of bitterness from pepper should be used, depending on which dish you decide to cook, which recipe you have chosen, and also what method of processing vegetables you intend to use.

    • KakProsto.ru

when to clean up. pepper in a film greenhouse in the suburbs

=Anna=

We don't clean anything until the first light frost, or if we can track the weather, it's right in front of them. In a film greenhouse, it can withstand -5 (depending on its quality and height), and then warming and everything grows ... When cleaning is in progress, we collect everything that is left - small peppers, eggplants, small green tomatoes, we clean it all, cut it, add the onion and boil it with salt, sugar, vinegar, oil and roll up the last salad. It turns out very tasty 🙂

FILIN-VP

it's probably time!

art life

Look at the weather forecasts on the websites of Gismeteo or Meteonova - they give a forecast for the month

elena orlova

I collected the red ones, the green ones are still hanging in the greenhouse, I'll wait until they turn brown

Olga

When will be in time

. Natalia

No one will ever give you a definitive answer. I cut the tops a long time ago, it grows and turns red slowly all that started.

How to remove bitterness from bell pepper? Does bitterness go away from bell pepper when cooked, or not?

Wordplay

Do not throw away, make seasoning, adjika. Bitterness must necessarily enter the body - 4 tastes (sweet, salty, sour and bitter), as nature intended, but you don’t get bitterness naturally ... not balanced)))
Scroll, garlic too, mix with salt, add chopped basil leaves, a lot, chopped coriander, everything tastes. I do with nuts, though from hot peppers. Nuts can be added before use, but even with nuts it lasts a long time, bitterness does not let go rancid. This is adjika.
Very tasty with sandwiches with Adyghe cheese and suluguni, and spread on butter, then the stomach will not hurt from bitter. My girlfriend's family eats this thing 3 liter cans and no one gets sick in the winter.
You can also make a type of adjika - with tomatoes and garlic.

__ __

.

can't remove it unfortunately

Ness

You got a variety of hot pepper. Most likely - the rest of the peppers are not like that.

Natalia Shklyaruk

No, it won't leave.

Elena Kazak

Nothing will take away this bitterness. This is the result of over-pollination. bell pepper grew next to bitter, the fruits became bitter (or there were seed hybrids obtained by growing a number of bitter and bell peppers)

Olga Chervaneva

Throw out.

Violet

sorry for being a little off topic. but if you suddenly ate spicy, never drink water. it only adds to the bitterness. you can not drink or seize anything - except for a dry crust of bread or crackers. . I had a case, I thought to call an ambulance already .. I grabbed a terribly hot pepper. . so I was saved only by crackers. . water was said in no case nizya)))
and the pepper is nowhere to go. you can only freeze - and add drop by drop to dishes to add just a little bit of spiciness - I would do that. .
sorry to throw away..

how to remove aphids from peppers

Zhanna S

You can simply rinse with a jet of water several times.
Spraying
You will have to climb under each leaf,
otherwise it makes no sense.
Will it work? Then soap with infusion of ash, most herbal preparations.
The biopreparation Fitoverm is harmless.
Spray three times with an interval of 5-7 days. .
to kill offspring.
Well, the fastest and most reliable way,
but the chemistry
spraying or watering with a systemic insecticide such as Aktara.
Before harvesting, the drug disintegrates.
And it makes sense to strengthen potassium-phosphorus top dressing.
Aphids love nitrogen-fed, pampered plants.

Svetlana Khilko

in my opinion they seem to need to be sprayed with potassium permanganate diluted in water

larysa lymar

soap suds from household brown soap

Podolyakin Andrey

yes mona
crush garlic with a garlic press
then mix it with water
strain
pour into a spray bottle
spray the leaves up and down
well, like everything

BERGENIA

Mustard, ground pepper and soap (to stick), only this is a temporary measure. The aphids will reappear. I would carefully process with fitoverm.

Ludmila Gushchina

Infusion of garlic. A small head for 1 liter of water. Insist for a day.

nature-loving me

I'm just reading a smart book by a smart scientist about the garden. He advises to crush aphids on young shoots and leaves with your fingers and leave them there. Aphids do not like gruel from their fellows and scatter. Just give her a way out))) - I generally read about open ground.

how to remove bitterness, when cooking stuffed peppers, from peppers?

Valentin Melnik

you won’t remove bitterness, but it itself gives exactly the taste that we expect from stuffed peppers.. . and if it’s completely unbearable - more sour cream.

[email protected]

Cook, fry - in a word, process in a hot environment (with steam)

Lenochka

add sugar while cooking

I will be your angel

pour over boiling water or hold in it for several minutes.

Chocolatl

soak in boiling water for 5-10 minutes
then rinse well with cold water, let the water drain and stuff
won't burn

By the way, I don’t like this bitterness either)

galala

Peeled peppers should be poured with boiling water and kept for 30 minutes.

Ola La

I just keep it in cold water for 10-15 minutes.

Svetlana Minina

Peppers should be scalded with boiling water before stuffing. Can be slightly salted.

Alex

It is difficult to do anything, that is, remove the bitterness and use it yourself. Best used in small amounts vegetable soups with tomatoes or sauces, where tomatoes are present in the composition. You can cook adjika from them.
There is another option to use when cooking spicy snack from eggplant.


Vegetable or sweet pepper (it is often incorrectly called Bulgarian) is one of the most valuable, most vitamin-rich vegetables. Among all garden crops cultivated in our country, it is perhaps the most heat-loving. Therefore, its seed production is organized mainly in the southern regions of the country.
Although pepper is a self-pollinating plant, you should not grow different varieties in the garden to obtain seeds, and especially sweet pepper, along with bitter, the so-called cayenne, which contains a lot of capsaicin alkaloid, which gives the fruit a bitter taste. Its bitterness is so great that even at a concentration of 1:3000 it is easily felt.
Despite self-pollination, due to the structural features of the flower, pepper is often pollinated with other varieties. This is most often manifested in the so-called long-pistil (with heterostyly flowers) varieties, in which the style with the stigma extends outward from the pollen tube. Because of this, pollen from other varieties can easily fall on the flower and pollinate it. Germinating on the stigma, it fertilizes the egg, and as a result, part of the seeds form hybrid. Therefore, when seed-growing two or more varieties on the same farm, the so-called spatial isolation between them is required, that is, they should be grown at a great distance from each other.
Flowers even on the same plant can have different column lengths.
Due to the better pollination of long-pied varieties, their seed yield increases. Pepper varieties with erect pedicels (fruits sticking up) are more prone to cross-pollination than those with curved downwards. In northern conditions, with long days and frequent low temperatures, as well as a lack of moisture in the soil, the pistil elongates more, thereby increasing the likelihood of cross-pollination.
Pepper pollen is heavy and sticky. It is transferred to other varieties mainly by insects, sticking to their paws and abdomen. It is not even necessary to have bitter pepper varieties in your garden or near your nearest neighbors for vegetable varieties to be pollinated bitter. Even a distance of hundreds of meters from them will not save the landing from their influence. As you know, bees, for example, can fly from their hives at a distance of up to 7 km and easily transfer a variety of pollen to other plants.
Therefore, possible cross-pollination of vegetable pepper with bitter should be avoided. Such cross-pollination is manifested not only in the offspring of hybrids that have arisen in this way, grown from seeds in the next year. The ingress of even single pollen grains of hot pepper on the stigma of the pistil can sharply increase the bitterness of the resulting fruits in sweet varieties already in the year of pollination. That is why they are bitter.
For those who are trying to get their own pepper seeds in our conditions, it can be recommended to isolate the flowers before opening the buds with cotton wool to prevent foreign pollen from entering. Fruits should be harvested when they have reached biological ripeness, when the fruits become red or yellow in color. With late ripening, which is often observed in northern conditions, you can use the fruits in a browned state with their subsequent ripening. Seeds are isolated from ripe fruits and immediately dried. Then the rubbish is separated. Overripe or unripe fruits are not suitable for harvesting seeds, the germination of which is greatly reduced. They are also less durable in storage. Reduces germination and prolonged exposure of fruits to low temperatures (about 0°C). The fruits used for seeds are selectively tested for bitterness by tasting them. The largest seeds are formed in fruits that form on the stem and shoots of the first order.
Sh. Bekseev, professor
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