Bulgarian pepper is very tasty and, importantly, a healthy vegetable that should be very actively used in cooking at least during the harvest of this vegetable, that is, in July and August. Contrary to the name, the United States of America is the birthplace of the Bulgarian pepper. In the tropical states of America, Bulgarian pepper grows in the wild. In the CIS countries, Bulgarian pepper is actively grown in Ukraine, in the countries of the Caucasus and Central Asia, Moldova and the southern regions of Russia. Bulgarian is the most common variety of vegetable pepper. The ripened pepper has a bright red or yellow color, but most often it is already torn green when it is already good for further preservation.
Ways to prepare Bulgarian pepper – thousands. Stuffed peppers are very tasty – you can stuff the vegetable with meat, vegetables, mushrooms or even cheese, and the vegetables themselves can be taken both canned and fresh. The Hungarian lecho and the Russian stew are very good, the recipe of which also involves the use of Bulgarian pepper as one of the key ingredients. It is noteworthy that even after active thermal processing, Bulgarian pepper loses only a few of its beneficial properties and is still very useful for the human body.
Actively Bulgarian pepper is used as a seasoning for refueling soups, as well as for the preparation of dishes with stewed meat – pork, beef or lamb. In addition, Bulgarian pepper is a component of many national dishes of kitchens of different peoples of the world. For example, in Spain, this vegetable is added to Paelia. Italians love risotto, the recipe of which allows the addition of canned bell pepper to this dish. The Germans extinguish bell peppers along with cabbage and serve as a side dish to meat dishes.
As you already understood, pepper is a fairly universal product. Pepper can be pickled, grilled and salt. Pepper in combination with eggplant and other vegetables gives rise to a French dish of Ratatui, the recipe of which is very simple and requires literally fifteen minutes of time. But what a chic result gives this magnificent combination of vegetables!
These are only one of the few examples of using Bulgarian pepper in cooking. But, by the way, Bulgarian pepper is quite tasty and in order to use it raw, without any impurities and additives – this is both most useful and very tasty.