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Since ancient times man uses a lot of vegetables and fruits, many of which are very useful and tasty. I want to talk about the Bulgarian pepper. I think that this vegetable is familiar to everyone, and is often used in cooking various dishes.
Fresh fruit contains capsaicin - up to 1.9%; Sugar - up to 8.5%; Essential oil - up to 1,5%, and also in pepper there are steroid saponins, carotene and other vitamins and microelements.
This miracle - the product happens and red, and green, and yellow. So, red Bulgarian pepper triggers thermogenesis and metabolism in the body, and capsaicin in it is a good fat burner. This pepper improves the metabolism, without increasing blood pressure and not gaining a pulse.
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In yellow pepper contains vitamin C, which is enough for a person for 5 days. It has a lot of zinc and minerals, the fruits of Bulgarian pepper contain iron and potassium. This sweet and delicious pepper has a rejuvenating effect, I often make pepper and cosmetic masks.
As a child, my grandmother often made me eat pepper, oh, how I did not like it. Then I wanted more apricot jam or chocolate, now I understand how right she was ...
And now the recipe for my favorite dish of Bulgarian pepper:
4 Bulgarian pepper
200 gr. Cheese
2 tomatoes
50 gr. Butter
4 cloves of garlic
4 sprigs of dill
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Cooking method
- In the peppers cut off the tip with the peduncle, to get a glass, cleanse from the seeds, dry it.
- Sift the cheese and the frozen oil on a fine grater. I mix 2 kinds of cheese (brynza and any hard cheese).
- Squeeze into the resulting mass of garlic, add parsley, cilantro, dill, whatever you like.
- Add to this mass chopped Bulgarian peppers and tomatoes.
- Then tightly stuff the peppers with this stuffing, close the food film, and put it away for 1 hour in the refrigerator. When serving, cut the pepper into circles.
